
Why You’ll Love This Recipe
Tres Leches Cake is the ultimate indulgence for milk lovers. The cake itself is airy and light, yet once soaked in the creamy milk mixture, it becomes incredibly moist and rich without being overly sweet. The whipped cream topping adds the perfect contrast, making it both creamy and refreshing. This cake is incredibly easy to make, and its irresistible texture and flavor will make it a hit at any gathering. It’s an ideal dessert for warmer weather but can be enjoyed year-round!
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, at room temperature
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup whole milk
- ½ cup unsalted butter, melted
For the milk mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
For the whipped cream topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the eggs with the granulated sugar using an electric mixer until light and fluffy, about 4-5 minutes. Add the vanilla extract and mix to combine.
- Gradually add the dry ingredients to the egg mixture, folding gently until combined. Then, add the milk and melted butter, mixing until the batter is smooth.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Prepare the milk mixture:
- Once the cake has cooled, in a medium bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream. Mix until well combined.
- Using a fork or skewer, poke holes all over the top of the cake. This will allow the milk mixture to soak in evenly.
- Slowly pour the milk mixture over the cake, making sure it’s evenly distributed. Allow the cake to absorb the milk mixture for 30 minutes to 1 hour. You can also refrigerate the cake to let it soak overnight for an even richer flavor.
Prepare the whipped cream topping:
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Spread the whipped cream topping over the soaked cake, smoothing it out evenly.
Serve:
- Slice the Tres Leches Cake into squares and serve chilled. It’s a perfect dessert for any occasion, and its moist, creamy texture will have everyone asking for more!
Servings and Timing
- Servings: 8-10
- Preparation time: 15 minutes
- Baking time: 25-30 minutes
- Soaking time: 30 minutes to 1 hour (or overnight)
- Total time: 2 hours (or overnight)
Variations
- Fruity version: Add a layer of fresh fruit like strawberries, raspberries, or mango on top of the whipped cream for a fruity twist.
- Chocolate version: For a chocolatey version, add a tablespoon or two of cocoa powder to the batter or drizzle chocolate syrup on top of the cake.
- Flavored whipped cream: Add a tablespoon of rum or cinnamon to the whipped cream topping for extra flavor.
- Coconut Tres Leches: Add shredded coconut to the milk mixture for a tropical flair, or sprinkle it on top of the whipped cream.
Storage/Reheating
- Storage: Tres Leches Cake can be stored in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or store it in an airtight container.
- Freezing: While it’s best served fresh, Tres Leches Cake can be frozen for up to 1 month. To freeze, cut the cake into portions, wrap it tightly in plastic wrap and foil, and store it in the freezer. Thaw in the refrigerator before serving.
- Reheating: This cake is best enjoyed chilled and should not be reheated. However, if you prefer it at room temperature, let it sit for a bit after removing it from the fridge.
FAQs
Can I make this cake without eggs?
Unfortunately, eggs are an essential part of the texture and structure of the cake. If you need an egg-free version, you can try a flax egg or an egg replacer, but the result may differ slightly in texture.
Can I make Tres Leches Cake in a round pan?
Yes, you can use an 8-inch or 9-inch round cake pan instead of a 9×13-inch baking dish. You may need to adjust the baking time slightly, so check the cake with a toothpick to ensure it’s fully baked.
Can I make the cake ahead of time?
Yes, Tres Leches Cake is best made ahead of time as it needs to soak in the milk mixture. In fact, allowing it to sit in the fridge for a few hours (or overnight) helps the flavors meld and makes it even better!
How do I make the cake extra moist?
To make the cake extra moist, ensure that you soak it thoroughly with the milk mixture. Let the cake absorb the milk for at least 30 minutes, or even overnight if possible, for the best texture.
Can I use a different type of milk?
While traditional Tres Leches Cake uses evaporated milk, condensed milk, and heavy cream, you can experiment with dairy-free versions. Use coconut milk or almond milk in place of the dairy products for a dairy-free version, though it will slightly change the flavor and texture.
What if I don’t have phyllo dough or can’t find it?
If you don’t have phyllo dough or can’t find it, you can substitute with other types of dough like puff pastry, although it will result in a slightly different texture.
Conclusion
Tres Leches Cake is a perfect dessert for anyone who loves rich, creamy, and indulgent treats. Its moist, syrup-soaked texture combined with the light whipped cream topping makes it a luxurious dessert that’s sure to impress. Whether you’re celebrating a special occasion, hosting a dinner party, or simply craving a decadent dessert, Tres Leches Cake is an unforgettable treat that will transport your taste buds to a whole new level of deliciousness.
Print
Easy Tres Leches Cake: A Moist, Sweet Classic
- Total Time: 2 hours (or overnight)
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Tres Leches Cake is a beloved Latin American dessert that’s moist, sweet, and soaked in a blend of three kinds of milk, making it rich and creamy. It’s topped with a light whipped cream topping, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, at room temperature
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup whole milk
- ½ cup unsalted butter, melted
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the eggs with the granulated sugar using an electric mixer until light and fluffy, about 4-5 minutes. Add the vanilla extract and mix to combine.
- Gradually add the dry ingredients to the egg mixture, folding gently until combined. Then, add the milk and melted butter, mixing until the batter is smooth.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Once the cake has cooled, in a medium bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream. Mix until well combined.
- Using a fork or skewer, poke holes all over the top of the cake. This will allow the milk mixture to soak in evenly.
- Slowly pour the milk mixture over the cake, making sure it’s evenly distributed. Allow the cake to absorb the milk mixture for 30 minutes to 1 hour. You can also refrigerate the cake to let it soak overnight for an even richer flavor.
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Spread the whipped cream topping over the soaked cake, smoothing it out evenly.
- Slice the Tres Leches Cake into squares and serve chilled. It’s a perfect dessert for any occasion!
Notes
- Allow the cake to soak for at least 30 minutes to 1 hour or refrigerate it overnight for a richer flavor.
- You can add a layer of fresh fruit or drizzle chocolate syrup on top for different variations.
- This cake is best served chilled for the ultimate creamy texture.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 30g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg