Treat yourself to this spectacular Tres Leches Cake, a delicious Mexican dessert. This delectable dessert features a soft sponge cake generously soaked in a creamy blend of three types of milk: evaporated milk, sweetened condensed milk, and whole milk, ensuring each bite is creamy and delicious.
Topped with a light and airy whipped cream topping, subtly sweetened to perfection, the cake is topped with a sprinkle of cinnamon or fresh fruit for a stunning presentation.
Want more delicious desserts? Try my Blueberry Galette, which is an easier take on pie, or these super easy No Bake Chocolate Peanut Butter Cookies.
Malinda’s Baking Tips
- Be sure to allow adequate time for the cake to absorb all the delicious milk mixture. It requires a minimum of six hours, but tastes best if allowed to soak overnight.
- Don’t be tempted to use a boxed cake mix. The crumb is too light for the milk mixture, and it will make the cake too soggy.
- Serve this cake cold. Can also top with fresh berries or a dusting of cinnamon.
Brief Overview on How To Make Tres Leches Cake
You will start by making the cake. When adding in additions (eggs, vanilla, flour…) be sure to mix just until combined. This will ensure your cake rises properly, doesn’t have large air holes, and turns out tender instead of tough.
After the cake has been baked, set it aside and make the milk mixture. Before drizzling the milk mixture all over the cake, poke several (ok, a lot) of holes over the surface of the cake.
This will allow for the milk to seep down into the cake instead of just pooling at the bottom. I also like to drizzle the milk mixture rather than pouring it, because this also helps the cake absorb the milk.
Now comes the hard part….waiting, ugh. Cover the cake well and refrigerate for at least six hours, but I prefer to let it sit overnight. Then you can top it with freshly whipped cream, a dusting of cinnamon, fresh berries, or sliced and fanned strawberries to make a pretty presentation. I like to make swirls in the whipped cream too!
Is Tres Leches Cake Soggy?
No, if made following a good recipe, it will not be soggy. It will be very moist but should not fall apart into a pile of mush.
Can I Lighten Up The Cake?
A way you can lighten up the cake a little is to replace the heavy cream in the three milk mixture with regular milk.
Want More Easy Desserts?
- Oatmeal Cake
- No Churn Peach Ice Cream
- Lime Cheesecake Fluff
- S’more Cookie Bars
- No Bake Chocolate Peanut Butter Bars
DID YOU KNOW….
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Tres Leches Cake
Ingredients
CAKE:
- 1 cup (220g) sugar
- ½ cup (1 stick) (113g) butter, room temperature
- 5 large eggs, room temperature
- 1 tablespoon vanilla
- 1½ cups (215g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
THREE MILK SYRUP:
- 1 (14oz)(396g) can sweetened condensed milk
- 1 (12oz)(355ml) can evaporated milk
- ½ cup (120ml) heavy whipping cream
WHIPPED TOPPING:
- 2 cups (475ml) heavy whipping cream, cold
- ⅓ cup (35g) powdered sugar
- 1 teaspoon vanilla
Instructions
CAKE:
- Preheat oven to 350°F. Lightly grease and flour a 9×13 baking pan; set aside.
- In the bowl of a stand mixer cream the butter and sugar until light and fluffy. Reduce the speed to low and add the eggs one at a time and mix thoroughly to combine. Add the vanilla extract. Add the flour, baking powder, and salt and mix just until well incorporated. Pour batter into prepared pan and spread in an even layer. Don't be alarmed by how little batter there is in the pan, this is normal. Bake for 20-25 mintures or until a toothpick comes out clean.1 cup (220g) sugar, ½ cup (1 stick) (113g) butter, room temperature, 5 large eggs, room temperature, 1 tablespoon vanilla, 1½ cups (215g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Let cake cool for 10-15 minutes before pouring the 3 milk syrup over it.
THREE MILK SYRUP:
- In a liquid measuring cup combine the evaporated milk, sweetened condensed milk, and cream. Poke several holes in the cake with a fork or skewer and pour the milk mixture over the top of the cake. Refrigerate the cake at least 6 hours but best if overnight.1 (12oz)(355ml) can evaporated milk, 1 (14oz)(396g) can sweetened condensed milk, ½ cup (120ml) heavy whipping cream
WHIPPED TOPPING:
- In the bowl of a stand mixer beat the heavy whipping cream, powdered sugar, and vanilla using the whisk attachment. Whisk on low until it starts to thicken and then on high until stiff peaks form. Spread over cake.2 cups (475ml) heavy whipping cream, cold, ⅓ cup (35g) powdered sugar, 1 teaspoon vanilla
Notes
- STORAGE: Store this cake covered in the refrigerator for up to 3 days.
- Can serve topped with fresh berries or a dusting of cinnamon.
- NUTRITION: Nutrition is calculated for the entire batch. Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
Looks and sounds delicioous!
Thanks!