Introduction
Tres Leches Cake is a luxurious, Latin American dessert, perfect for celebrations, family gatherings, or special occasions. This light, airy sponge cake, soaked in a sweet blend of three milks and topped with fluffy whipped cream, delivers a melt-in-your-mouth experience that’s both rich and refreshing. Presented on a white ceramic platter, garnished with fresh berries or a dusting of cinnamon, this cake offers a vibrant, inviting aesthetic that elevates any dessert table. This recipe delivers a classic version, adaptable for dietary preferences, and ideal for home bakers seeking a show-stopping, indulgent treat that captures the essence of festive sweetness.
Ingredients
Sponge Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
Three Milk Soak:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Whipped Cream Topping:
- 1 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Serving:
- Optional: Fresh strawberries, blueberries, or a dusting of cinnamon
- Suggested Accompaniments: Fresh fruit, coffee
- Suggested Pairings: Mexican hot chocolate, sparkling wine
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: 9×13-inch baking dish, electric mixer, mixing bowls, whisk, spatula, cooling rack
Step-by-Step Process
- Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch white ceramic baking dish.
- Make Sponge Cake: In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and creamy, about 2 minutes. Add milk and vanilla; mix. Gradually add dry ingredients, mixing until just combined. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold egg whites into the batter in thirds until no streaks remain.
- Bake Cake: Pour batter into the prepared dish and smooth the top. Bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean. Cool completely in the pan on a cooling rack, about 1 hour.
- Prepare Three Milk Soak: In a bowl, whisk sweetened condensed milk, evaporated milk, heavy cream, and vanilla. Taste and adjust the sweetness (add 1 tbsp sugar) or flavor (add 1/4 tsp vanilla) for a balanced flavor.
- Soak Cake: Poke holes all over the cooled cake with a fork or skewer. Slowly pour the milk mixture over the cake, ensuring even soaking. Cover and refrigerate for at least 4 hours or overnight for best results.
- Make Whipped Cream Topping: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer until soft peaks form, about 2-3 minutes.
- Assemble and Serve: Spread whipped cream evenly over the chilled cake. Garnish with fresh berries or a dusting of cinnamon. Serve slices on a white ceramic platter, paired with fresh fruit, coffee, Mexican hot chocolate, or sparkling wine.
Tips for Better Tres Leches Cake
- Use room-temperature eggs for a fluffier sponge cake; separate carefully to avoid yolks in whites.
- Taste the milk mixture before soaking to balance sweetness and flavor, as condensed milk varies.
- Poke enough holes to ensure even milk absorption; don’t skip chilling for proper soaking.
- Whip cream just before serving for the freshest texture; chill the bowl for faster whipping.
- Use a white ceramic baking dish for even baking and an elegant presentation.
- Cool the cake completely before soaking to prevent crumbling.
- Make ahead: Prepare and soak the cake a day in advance for a deeper flavor.
- Enhance aesthetic: Present on a white ceramic platter with vibrant berries or cinnamon for a festive, inviting look.
Variations and Customization
- Vegan Tres Leches Cake: Replace eggs with 1/2 cup applesauce and 1 tsp baking soda; use coconut condensed milk, coconut evaporated milk, and coconut cream for the soak; top with whipped coconut cream.
- Gluten-Free Tres Leches Cake: Use a 1:1 gluten-free baking flour; ensure all ingredients are gluten-free certified.
- Low-Sugar Tres Leches Cake: Reduce sugar in the cake to 3/4 cup; use sugar-free condensed milk and reduce powdered sugar in topping to 2 tbsp.
- Chocolate Tres Leches Cake: Add 1/4 cup cocoa powder to the flour; use chocolate shavings for garnish.
- Coconut Tres Leches Cake: Replace heavy cream in the soak with coconut milk; add 1/2 cup toasted coconut to the topping.
- Spiced Tres Leches Cake: Add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the milk soak for a warm flavor.
- Fruit-Infused Tres Leches Cake: Blend 1/2 cup pureed strawberries or mango into the milk soak; garnish with matching fruit.
- Coffee Tres Leches Cake: Add 1 tbsp instant espresso powder to the milk soak; top with coffee beans.
Storage and Serving Tips
- Store the soaked, topped cake in the fridge, covered, for up to 3 days; serve chilled for the best texture.
- Freeze the unsoaked sponge cake for up to 2 months; thaw, soak, and top before serving.
- Avoid keeping at room temperature for over 2 hours due to the dairy content.
- Use leftovers in trifle layers with fruit or blend into milkshakes for a sweet twist.
- Pair with fresh fruit or coffee to complement the rich, creamy flavor.
- Presented on a white ceramic platter with berries or cinnamon for a vibrant, festive charm.
Nutritional Information
Based on 12 servings (1 slice each):
- Calories: 380 kcal
- Total Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 115mg
- Sodium: 180mg
- Total Carbohydrates: 44g
- Dietary Fiber: 0g
- Sugars: 36g
- Protein: 8g
- Vitamin A: 15% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 20% Daily Value
- Iron: 6% Daily Value
Note: Values vary by brand. High in sugar and fat; try low-sugar or vegan versions. Pair with fruit for balance.
Conclusion
This Tres Leches Cake recipe offers a moist, indulgent dessert, perfect for any occasion, transforming simple ingredients into a Latin American classic. Its straightforward preparation and vibrant presentation make it a favorite. The tender sponge, sweet milk soak, and creamy topping delight every bite. It’s sure to be a cherished recipe, loved for its rich, celebratory appeal.
Tres Leches Cake Recipe: Moist and Indulgent
Moist Tres Leches Cake with whipped cream topping.
Ingredients
- Sponge Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- ⅓ cup whole milk
- 1 tsp vanilla extract
- Three Milk Soak:
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- ½ cup heavy cream
- 1 tsp vanilla extract
- Whipped Cream Topping:
- 1 ½ cups heavy cream chilled
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Optional: Strawberries cinnamon
- Suggested Pairings: Coffee Mexican hot chocolate
Instructions
- Preheat oven to 350°F; grease a 9x13-inch white ceramic baking dish.
- Whisk flour, baking powder, and salt. Beat egg yolks with 3/4 cup sugar; add milk, vanilla, and dry ingredients. Beat egg whites with 1/4 cup sugar; fold into batter.
- Pour into dish; bake 20-25 min. Cool completely.
- Whisk condensed milk, evaporated milk, cream, and vanilla. Taste and adjust the sweetness or flavor. Poke holes in the cake; pour milk mixture over. Chill 4 hours.
- Beat cream, powdered sugar, and vanilla for topping; spread over cake.
- Garnish with berries and cinnamon. Serve on a white ceramic platter with coffee.
Notes
- Chill the cake for proper soaking.
- Store in the fridge for 3 days or freeze the unsoaked cake for 2 months.
- Try vegan or chocolate variations.
- Pair with fruit.
