Tres Leches Cake – A Soft & Sweet Classic

There’s something undeniably special about Tres Leches Cake. With its light, airy texture and irresistibly moist, milky goodness, this beloved Latin American dessert has been winning hearts for generations. Every bite is rich yet refreshing, sweet yet perfectly balanced.

Growing up, this was always the cake that made an appearance at birthdays, family gatherings, and Sunday dinners. The magic of Tres Leches Cake is in its name—“three milks”—which refers to the combination of evaporated milk, sweetened condensed milk, and heavy cream that soaks into the cake, creating a luscious texture that melts in your mouth.

Don’t miss out—share and pin this recipe on Pinterest today!

Whether you’ve had it before or are making it for the first time, this recipe will walk you through everything you need to create a perfect, bakery-quality Tres Leches Cake at home. Get ready for a dessert that’s so good, you’ll find yourself sneaking bites straight from the pan!

Why You’ll Love This Recipe

  • Ultra Moist & Delicious: The three-milk soak creates an unbelievably soft texture that’s unlike any other cake.
  • Surprisingly Easy to Make: No complicated techniques, just simple ingredients and step-by-step instructions.
  • Perfect for Any Occasion: Whether it’s a celebration or a casual dessert, this cake is always a crowd-pleaser.
  • Make-Ahead Friendly: In fact, it tastes even better the next day as the flavors meld together!
Don’t miss out—share and pin this recipe on Pinterest today!

Ingredients You’ll Need

For the Cake:

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • ⅓ cup whole milk
  • 1 teaspoon vanilla extract

For the Tres Leches Mixture:

  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ¼ cup heavy cream

For the Whipped Topping:

  • 1 ½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnishes:

  • Ground cinnamon
  • Fresh berries
  • Caramel drizzle
Don’t miss out—share and pin this recipe on Pinterest today!

How to Make Tres Leches Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix is the foundation of the cake and helps it rise properly.

Now, separate the egg yolks from the whites. In a large bowl, beat the egg yolks with ¾ cup of sugar until they turn pale yellow and creamy. Stir in the milk and vanilla extract.

In another bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form. This will help keep the cake fluffy.

Gently fold the egg whites into the yolk mixture, being careful not to deflate them. Then, gradually add the dry ingredients, folding until just combined. The goal is a light, airy batter.

Step 2: Bake the Cake

Pour the batter into your prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cake should have a golden top and spring back when lightly touched.

Once done, let the cake cool for about 15 minutes. Then, using a fork or skewer, poke holes all over the surface—this will allow the milk mixture to soak in beautifully.

Step 3: Prepare the Tres Leches Mixture

In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.

Slowly pour the milk mixture over the cooled cake, making sure it soaks in evenly. It might look like too much liquid at first, but don’t worry—the cake will absorb it all! Cover and refrigerate for at least 4 hours, or overnight for best results.

Step 4: Make the Whipped Topping

Just before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread it evenly over the chilled cake.

Step 5: Garnish & Serve

Dust the top with ground cinnamon, add fresh berries, or drizzle with caramel for an extra-special touch. Serve chilled and enjoy every creamy bite!

Don’t miss out—share and pin this recipe on Pinterest today!

Helpful Tips

  • Use a fork or skewer to poke deep holes in the cake before adding the milk mixture. This ensures even absorption.
  • Let it chill! The longer the cake sits, the better the flavors develop. Overnight refrigeration is ideal.
  • Use cold heavy cream for the best whipped topping. It whips up faster and holds its shape better.
  • Don’t overmix the batter. Gently folding the ingredients together keeps the cake light and fluffy.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 50 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American
  • Diet: Vegetarian
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Notes

  • Best Texture: For the fluffiest cake, be gentle when folding the egg whites into the batter. Overmixing can make the cake dense.
  • Soaking Tip: Let the cake cool completely before pouring the milk mixture to ensure even absorption.
  • Serving Suggestion: Tres Leches Cake is best served cold for the ultimate creamy and refreshing bite.
  • Make-Ahead Friendly: You can prepare this cake a day in advance, and it will taste even better as the flavors meld together overnight.
  • Flavor Variations: Try adding a pinch of cinnamon or a splash of vanilla extract to the milk mixture for extra depth of flavor.
  • Whipped Topping Tip: Keep your mixing bowl and beaters chilled before whipping the heavy cream—this helps it whip up faster and hold its shape longer.

Storage Instructions

Refrigerator:

Cover the cake with plastic wrap or store in an airtight container. It stays fresh for 3-4 days in the fridge.

Freezing:

While the cake itself can be frozen, it’s best to do so before adding the whipped topping. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

1. Can I make Tres Leches Cake in advance?

Absolutely! In fact, it’s even better the next day because the cake has more time to soak up the flavors.

2. Can I use a different type of milk for the soaking mixture?

The classic recipe uses evaporated milk, sweetened condensed milk, and heavy cream, but you can substitute half-and-half for the heavy cream if needed.

3. Why is my cake not absorbing the milk?

This usually happens if the cake is underbaked or if you didn’t poke enough holes. Make sure it’s fully cooked and create plenty of openings for the milk to seep in.

4. Can I use store-bought whipped topping?

Yes! If you’re short on time, you can use store-bought whipped cream, but homemade always tastes fresher.

Don’t miss out—share and pin this recipe on Pinterest today!

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Conclusion

Tres Leches Cake is one of those desserts that never fails to impress. Whether you’re making it for a family gathering, a birthday, or just because you’re craving something sweet, this recipe delivers every time.

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Tres Leches Cake – A Soft & Sweet Classic


  • Author: Charlotte B.

Description

There’s something undeniably special about Tres Leches Cake. With its light, airy texture and irresistibly moist, milky goodness, this beloved Latin American dessert has been winning hearts for generations. Every bite is rich yet refreshing, sweet yet perfectly balanced.

Growing up, this was always the cake that made an appearance at birthdays, family gatherings, and Sunday dinners. The magic of Tres Leches Cake is in its name—“three milks”—which refers to the combination of evaporated milk, sweetened condensed milk, and heavy cream that soaks into the cake, creating a luscious texture that melts in your mouth.

Whether you’ve had it before or are making it for the first time, this recipe will walk you through everything you need to create a perfect, bakery-quality Tres Leches Cake at home. Get ready for a dessert that’s so good, you’ll find yourself sneaking bites straight from the pan!


Ingredients

Scale

For the Cake:

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • ⅓ cup whole milk
  • 1 teaspoon vanilla extract

For the Tres Leches Mixture:

  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ¼ cup heavy cream

For the Whipped Topping:

  • 1 ½ cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnishes:

  • Ground cinnamon
  • Fresh berries
  • Caramel drizzle

Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a medium bowl, whisk together the flour, baking powder, and salt. This dry mix is the foundation of the cake and helps it rise properly.

Now, separate the egg yolks from the whites. In a large bowl, beat the egg yolks with ¾ cup of sugar until they turn pale yellow and creamy. Stir in the milk and vanilla extract.

In another bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form. This will help keep the cake fluffy.

Gently fold the egg whites into the yolk mixture, being careful not to deflate them. Then, gradually add the dry ingredients, folding until just combined. The goal is a light, airy batter.

Step 2: Bake the Cake

Pour the batter into your prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cake should have a golden top and spring back when lightly touched.

Once done, let the cake cool for about 15 minutes. Then, using a fork or skewer, poke holes all over the surface—this will allow the milk mixture to soak in beautifully.

Step 3: Prepare the Tres Leches Mixture

In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.

Slowly pour the milk mixture over the cooled cake, making sure it soaks in evenly. It might look like too much liquid at first, but don’t worry—the cake will absorb it all! Cover and refrigerate for at least 4 hours, or overnight for best results.

Step 4: Make the Whipped Topping

Just before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread it evenly over the chilled cake.

Step 5: Garnish & Serve

Dust the top with ground cinnamon, add fresh berries, or drizzle with caramel for an extra-special touch. Serve chilled and enjoy every creamy bite!

Notes

  • Best Texture: For the fluffiest cake, be gentle when folding the egg whites into the batter. Overmixing can make the cake dense.
  • Soaking Tip: Let the cake cool completely before pouring the milk mixture to ensure even absorption.
  • Serving Suggestion: Tres Leches Cake is best served cold for the ultimate creamy and refreshing bite.
  • Make-Ahead Friendly: You can prepare this cake a day in advance, and it will taste even better as the flavors meld together overnight.
  • Flavor Variations: Try adding a pinch of cinnamon or a splash of vanilla extract to the milk mixture for extra depth of flavor.
  • Whipped Topping Tip: Keep your mixing bowl and beaters chilled before whipping the heavy cream—this helps it whip up faster and hold its shape longer.

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