Easy Tres Leches Cake Recipe That’s Sweet & Unforgettable

Creamy, decadent, and utterly irresistible, this tres leches cake recipe promises a journey of pure dessert bliss.

With its origins deeply rooted in Latin American cuisine, the tres leches cake stands as a beloved sweet sensation that melts hearts.

Every forkful of this moist, milk-soaked delicacy delivers a symphony of rich, sweet flavors that dance across your palate.

the cake delicate sponge, lovingly drenched in three types of milk, creates a heavenly texture that’s both light and indulgent.

Soft, sweet, and impossibly tender, this dessert transforms simple ingredients into a luxurious treat that will transport you to culinary paradise.

Prepare to impress your guests and satisfy your sweetest cravings with this show-stopping dessert that’s guaranteed to become a cherished favorite.

Tres Leches Cake Ingredients You’ll Need

• All-Purpose Flour: A key component that provides structure and texture to the cake base.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Enhances the overall flavor of the cake.

• Whole Milk: Adds moisture and richness to the cake batter.
• Vanilla Extract: Provides a classic sweet and aromatic flavor to the cake.

• Egg Whites: Create volume and lightness when whipped to soft and stiff peaks.
• Egg Yolks: Contribute richness and help bind the cake ingredients together.

• Granulated Sugar: Sweetens the cake and helps with the overall texture and browning.

• Non-Stick Spray: Ensures the cake does not stick to the baking pan.

How to Make the Best Tres Leches Cake

Step 1: Warm Up the Oven

Get your kitchen ready by heating the oven to 350°F.

Grab a 9×13 inch baking pan and give it a quick spray with non-stick cooking spray so your cake will slide out perfectly later.

Step 2: Blend Dry Ingredients

• Flour
• Baking powder
• Salt

Make sure everything is mixed thoroughly and looks light and fluffy.

Step 3: Separate Egg Magic

Carefully crack your eggs, keeping the whites and yolks in separate bowls.

This might feel tricky, but take your time and separate them cleanly.

Step 4: Whip Up the Yolk Mixture

Take your egg yolks and sugar, then beat them with an electric mixer until they transform into a pale, creamy yellow.

Pour in milk and vanilla, mixing until smooth and dreamy.

Step 5: Combine Wet and Dry Worlds

Gently pour the yolk mixture over your dry ingredients.

Stir softly – don’t go crazy mixing!

You want everything just combined.

Step 6: Whip Those Egg Whites

Beat the egg whites until they form soft, cloud-like peaks.

Slowly add sugar while mixing, then continue until you have stiff, glossy peaks that stand up straight.

Step 7: Fold with Gentle Love

Carefully fold the whipped egg whites into your batter.

Use a spatula and be super gentle – you want to keep all that lovely air you’ve created.

Step 8: Bake to Golden Perfection

Pour the batter into your prepared pan, spreading it evenly.

Slide into the oven and bake for 25-35 minutes.

You’ll know it’s done when a toothpick comes out clean and the top is golden brown.

Step 9: Cool and Prepare for Soaking

Let the cake cool completely in the pan.

This is crucial for the next delicious step of soaking!

Tips for Moist and Flavorful Tres Leches Cake

• Let the cake cool entirely before soaking to prevent soggy texture and ensure perfect absorption of the tres leches mixture.
• Whip egg whites with a clean, grease-free bowl and whisk to maintain maximum volume and create a light, airy cake texture.
• Use a spatula and fold egg whites in a gentle, sweeping motion to preserve air bubbles and maintain the cake's delicate structure.
• Pour the milk mixture gradually and evenly, allowing the cake to absorb liquid slowly without becoming overly saturated or falling apart.
• Refrigerate the cake for at least 2 hours after soaking to enhance milk absorption and develop a richer, more cohesive taste profile.

Storing and Reheating Tres Leches Cake Properly

• Store the tres leches cake in an airtight container in the refrigerator for up to 4 days. Cover the cake tightly with plastic wrap to prevent it from absorbing other food odors and to maintain its moisture.
• Wrap the cake securely in plastic wrap, then place it in a freezer-safe container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Bring the refrigerated cake to room temperature for about 15-20 minutes before serving. For a slightly warm slice, microwave individual portions for 10-15 seconds on low power to prevent drying out.
• Tres leches cake tastes best when served cold, so simply remove from the refrigerator and enjoy directly for the most authentic and refreshing experience.

Best Pairings for Tres Leches Cake

• Pair Perfect Milk Blend: Select a creamy horchata to complement the cake's rich milky essence, creating a harmonious Mexican-inspired beverage that echoes the dessert's sweetness.
• Enhance Flavor Contrast: Choose a strong, dark espresso or café con leche to cut through the cake's sweetness, providing a robust counterpoint that refreshes the palate between bites.
• Fruity Accent Companion: Serve with a light strawberry or mango puree on the side, adding a bright, tangy element that brightens the dense, creamy cake and introduces a fresh tropical note.
• Textural Crunch Addition: Sprinkle toasted almonds or pecans around the plate, delivering a satisfying crunch that contrasts with the cake's soft, soaked texture and adds a nutty depth to each bite.

Tres Leches Cake Variations for a Fresh Take

• Gluten-Free Tres Leches: Replace wheat flour with almond or rice flour to create a celiac-friendly version that maintains the cake's classic texture and flavor.
• Vegan Milk Soak Alternative: Substitute dairy milk with coconut, almond, or oat milk varieties to accommodate plant-based dietary preferences while preserving the cake's signature moistness.
• Low-Sugar Modification: Use stevia or monk fruit sweetener in place of traditional sugar, reducing overall caloric content without compromising the cake's rich taste and creamy consistency.
• Tropical Fruit Infusion: Incorporate diced mango, passion fruit, or pineapple between cake layers to add a vibrant, fresh flavor profile that complements the traditional tres leches recipe.

FAQs

• Can I use low-fat milk for the tres leches mixture?

No, traditional tres leches requires full-fat whole milk, sweetened condensed milk, and evaporated milk for the richest, most authentic flavor and creamy texture.

• Is it necessary to separate the eggs?

Yes, separating eggs and whipping the whites creates a lighter, more airy cake texture. Beating egg whites to stiff peaks helps the cake rise and become fluffy.

• How do I know when the egg whites are properly whipped?

Egg whites are perfectly whipped when they form stiff, glossy peaks that hold their shape. When you lift the beater, the peak should stand straight up without drooping.

• What if I overmix the batter?

Overmixing can cause the cake to become dense and tough. Gently fold the ingredients just until combined to maintain the cake’s light and tender crumb.

Why This Tres Leches Cake Stands Out

• Perfect for bakers looking to impress with a sophisticated yet achievable dessert that transforms simple ingredients into a showstopping treat.
• Guaranteed to delight guests with its rich, creamy texture and sweet flavor profile that appeals to both kids and adults alike.
• Requires basic baking tools and straightforward techniques, making it an excellent recipe for home cooks of all skill levels who want a spectacular dessert without complex steps.
• Ideal for potlucks, birthdays, family gatherings, or any special occasion where you want a memorable and indulgent dessert that looks professionally made.

The Best Tres Leches Cake Recipe

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4.5 from 35 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Rich Mexican tres leches cake blends creamy milk-soaked sponge with delicate layers of sweetness. Smooth whipped cream and a hint of cinnamon elevate this classic dessert, inviting you to savor each luxurious bite.

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Ingredients

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Main Ingredients:

• 5 large eggs
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 can (12 ounces / 340 grams) evaporated milk
• 1 can (14 ounces / 397 grams) sweetened condensed milk
• 1 pint (473 milliliters) heavy whipping cream

Liquid and Baking Ingredients:

• 1/3 cup (79 milliliters) whole milk
• 1/4 cup (59 milliliters) whole milk
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon vanilla extract

Garnish Ingredients:

• 3 tablespoons granulated sugar or powdered sugar
• Ground cinnamon
• Fresh strawberries

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Instructions

1. Prepare the oven by heating to 350°F and coating a 9×13 inch baking pan with non-stick spray for easy cake removal.
2. Blend flour, baking powder, and salt thoroughly in a large mixing bowl, ensuring even distribution of dry ingredients.
3. Carefully separate egg whites and yolks into two distinct bowls, maintaining clean separation.
4. Whip egg yolks with sugar using an electric mixer until the mixture transforms into a pale, creamy yellow. Introduce whole milk and vanilla extract, mixing until smooth.
5. Gently integrate the egg yolk mixture into the flour blend, stirring minimally to prevent dense texture.
6. Whisk egg whites, initially creating soft peaks, then gradually incorporate remaining sugar. Continue beating until stiff, glossy peaks form without overworking the mixture.
7. Delicately fold whipped egg whites into the batter using a spatula, maintaining airy consistency. Transfer batter to prepared pan, spreading evenly.
8. Bake for 25-35 minutes until a toothpick emerges clean when inserted into the center. Allow cake to cool completely within the pan.

Notes

• Ensure zero egg yolk contamination when separating eggs, as even a tiny amount can prevent egg whites from reaching maximum volume during whipping.
• Allow eggs and milk to sit at room temperature for about 30 minutes before starting, which helps create a smoother, more consistent cake batter.
• Use a wide spatula and fold egg whites with delicate, sweeping motions to maintain their airiness, preventing deflation and maintaining the cake’s light texture.
• For lactose-intolerant individuals, substitute whole milk with almond, oat, or coconut milk, which can provide unique flavor variations while maintaining moisture.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 32 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 105 mg