Tres Leches Cake is a classic Latin American dessert known for its incredibly moist texture and rich, milky flavor. The name “Tres Leches” translates to “three milks,” referring to the three types of milk used to soak the cake: evaporated milk, sweetened condensed milk, and whole milk. The sponge cake base is light and airy, which allows it to absorb the milk mixture without becoming soggy. It’s then topped with a thick layer of whipped cream for a smooth, delicate finish. This cake is ideal for gatherings and celebrations, as it can be made ahead and served chilled.

Why You’ll Love This Recipe

• Moist, creamy texture that melts in your mouth

• Simple ingredients found in most pantries

• Perfect for making ahead and serving chilled

• Great for feeding a crowd

• Versatile with customizable toppings

• Light sponge contrasts perfectly with creamy soak

• Ideal for birthdays, holidays, and potlucks

• A refreshing change from traditional frosted cakes

• Stays delicious for several days

• Classic dessert with timeless appeal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1 ½ teaspoons baking powder

• ½ cup unsalted butter, softened

• 1 cup white granulated sugar

• 5 large eggs

• ½ teaspoon vanilla extract

Milk mixture (for soaking):

• 1 cup whole milk

• 14 ounces sweetened condensed milk (1 standard can)

• 12 fluid ounces evaporated milk (1 standard can)

Whipped cream topping:

• 1 ½ cups heavy whipping cream

• 1 cup white granulated sugar

• 1 teaspoon vanilla extract

Directions

1. Preheat and prepare the pan:
   Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish. Set aside.

2. Mix dry ingredients:
   In a medium bowl, whisk together the all-purpose flour and baking powder.

3. Cream butter and sugar:
   In a large mixing bowl, use an electric mixer to beat the softened butter and 1 cup of sugar until light and fluffy. This should take about 3–4 minutes.

4. Add eggs and vanilla:
   Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in ½ teaspoon of vanilla extract.

5. Combine wet and dry:
   Gradually add the flour mixture into the butter mixture. Mix just until combined. Do not overmix.

6. Bake the cake:
   Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool and poke:
   Allow the cake to cool in the pan for 5–10 minutes. Then, using a fork or skewer, poke holes all over the top of the cake.

8. Make the milk mixture:
   In a medium bowl, whisk together the whole milk, sweetened condensed milk, and evaporated milk until fully blended.

9. Soak the cake:
   Slowly pour the milk mixture evenly over the entire surface of the cake. Allow the cake to sit and absorb the liquid for at least 30 minutes, or refrigerate it overnight for deeper flavor.

10. Make whipped cream topping:
    In a large bowl, beat the heavy whipping cream with 1 cup of sugar and 1 teaspoon vanilla extract until stiff peaks form.

11. Frost the cake:
    Spread the whipped cream evenly over the top of the soaked cake. Optionally, garnish with a light dusting of ground cinnamon or fresh fruit.

12. Chill before serving:
    Refrigerate the cake for at least 1 hour before serving to allow all flavors to meld.

Servings and timing

• Yield: 24 servings (from a 9×13-inch pan)

• Prep time: 15 minutes

• Cook time: 30 minutes

• Soaking and chilling time: 30 minutes to overnight

• Total time: Approximately 1 hour 15 minutes to overnight

Variations

• Coconut Tres Leches: Replace whole milk with coconut milk and top with toasted coconut flakes.

• Chocolate Version: Add ¼ cup cocoa powder to the flour mix and drizzle chocolate syrup before serving.

• Coffee Infused: Add 1–2 teaspoons of instant espresso powder to the milk mixture.

• Spiced Cake: Add cinnamon and nutmeg to the batter for a warming twist.

• Fruit Topping: Top the whipped cream with sliced strawberries, mango, or mixed berries.

• Caramel Drizzle: Finish the cake with a drizzle of dulce de leche for added sweetness.

• Nutty Crunch: Sprinkle chopped toasted almonds or pecans over the top.

• Liqueur Infusion: Add a splash of rum or coffee liqueur to the milk mixture for an adult version.

Storage/Reheating

Store Tres Leches Cake covered in the refrigerator for up to 5 days. The flavor improves over time as the milk continues to soak into the cake.
Freezing is possible, but best done before adding the whipped cream topping. Wrap the un-topped, soaked cake in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator and frost with fresh whipped cream before serving.
This cake is best served cold and is not meant to be reheated.

FAQs

1. What makes Tres Leches Cake different from regular sponge cake?

The key difference is that Tres Leches Cake is soaked in a rich mixture of three milks, making it exceptionally moist and creamy compared to a typical sponge cake.

2. Can I use boxed cake mix instead of making it from scratch?

Yes, you can use a yellow or white cake mix, but the texture may be slightly denser and less absorbent than a homemade sponge cake.

3. How do I prevent the cake from becoming soggy?

Make sure to use a sponge-like cake that can absorb liquid without collapsing. Also, pour the milk mixture slowly and evenly, allowing it to soak in gradually.

4. Is Tres Leches Cake supposed to be served cold?

Yes, it’s traditionally served chilled. Cold temperatures enhance the creamy texture and flavor balance.

5. Can I make this cake the day before?

Absolutely. In fact, it’s best made a day ahead so the cake has time to absorb the milk and the flavors can develop fully.

6. What can I use instead of whipped cream topping?

You can use meringue, stabilized whipped cream, or even a light cream cheese frosting as alternatives.

7. Can I use lactose-free or non-dairy milks?

Yes, but results may vary. Use coconut milk, almond milk, and a lactose-free condensed milk alternative for a dairy-free version.

8. How do I know when the whipped cream is ready?

When beating, the cream should hold stiff peaks and not fall off the beater. Avoid overbeating, which can turn it grainy.

9. What should I do if the milk pools at the bottom?

This is normal at first. Let the cake sit longer or refrigerate overnight to allow full absorption.

10. Can I bake this cake in round pans instead of a rectangle?

Yes, you can bake it in two 8-inch round pans for a layer cake look. Be cautious when layering as the soaked cakes are delicate.

Conclusion

Tres Leches Cake is a beautifully simple yet luxurious dessert that delivers moistness and creaminess in every bite. Its light, spongy texture paired with the rich three-milk soak and airy whipped cream topping makes it a standout at any gathering. Whether you’re serving it at a party or indulging at home, this cake brings a touch of elegance and comfort to any table.