Tres Leches Cake Recipe – Authentic Latin Dessert Idea
Tres leches cake is a classic Latin dessert made with airy sponge cake soaked in three types of milk, then topped with fluffy whipped cream and fresh fruit. Perfect for birthdays, holidays, or any time you want a rich, creamy treat that impresses every guest.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9×13-inch baking pan
- Fork or skewer (for poking holes)
- 1 tsp vanilla extract
- Spatula
Ingredients
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 5 large eggs, separated
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream (for soaking)
- 1 cup heavy cream (for topping)
- 2 tbsp powdered sugar
- Garnish: ground cinnamon, berries, or cherries
Instructions
- Make Sponge: Preheat oven to 350°F (175°C). Beat egg yolks with sugar until pale. In a separate bowl, whip egg whites until stiff peaks form. Fold yolks into whites gently, then add flour, baking powder, and vanilla.
- Bake: Pour batter into greased 9x13-inch pan. Bake 25–30 minutes until golden and airy. Cool completely.
- Soak: Whisk evaporated milk, condensed milk, and heavy cream. Poke holes all over cooled cake with fork. Pour milk mixture evenly over cake.
- Chill: Cover and refrigerate overnight for full absorption.
- Top: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over cake. Garnish with cinnamon or fruit.
Notes
- Don’t overmix batter—keep sponge airy.
- Cool cake fully before soaking for even absorption.
- Overnight chilling is essential for flavor melding.
- Use high-quality vanilla for depth.
- Store in fridge for 3–4 days; avoid freezing.