Tres Leches Cake
Tres Leches Cake – A sweet, spongy, and milky cake topped with a light and fluffy whipped cream and sprinkled with cinnamon spice. A perfect dessert for any occasion. Every bite of this extraordinary Mexican cake is milky heaven. Soft, moist, and decadent homemade cake that beats any store-bought version!
There are a lot of cakes I’ve tried before but one cake struck my heart in particular, the Tres Leches Cake. The name literally translates to three milk cake, and as you can see with my other desserts, I love my cakes creamy, milky, or fluffy. And if you’re looking for steps on how to make tres leches cake, today is your lucky day! I’ll share with you the secret of making your own version of this Mexican cake so you’d skip the store-bought ones.
What is Tres Leches Cake?
Although it is associated with Mexico today, this dessert traces its roots back to 19th century Europe where the practice of reconstituting leftover food was widely popular. Examples of this are seen in the English trifle and Italian tiramisu as leftover biscuits, cookies, or cake was used as the main ingredient.
The practice was carried over to Mexico with the help of Europe’s heavy influence on the country. The initial recipe included a wine-soaked cake topped with custard. The recipe developed then to the one we know and love today; replacing the wine with three types of milk absorbed by the cake resulting in a very moist and milky baked treat.
Tres Leches Ingredients
This easy Tres Leches Cake is made up of three parts: the spongy cake itself, the smooth and creamy topping, and of course, the Tres Leches. Let’s take a closer look at these parts and see why this cake should be on your to-do list.
Spongy Cake
The cake itself must be spongy enough so that it absorbs all of the milk we’re going to put in it, but should also be tight enough so that it wouldn’t easily crumble. It should also have a distinct taste to give it an extra personality. To do this, we’ll be using all-purpose flour, baking powder so that our cake would rise; whole milk, granulated sugar, vanilla extract and salt to give our cake base some flavor, and eggs to bind it all together.
Tres Leches
Tres Leches is a mixture of three types of milk (thus the name). For this recipe, we’ll be using whole milk or coconut milk for the regular milk type, sweetened condensed milk, and evaporated milk. It should be liquid enough so that the cake could absorb it easily.
Whipped Cream Topping
Just like in any relationship, we’ll try to be as faithful as possible to our origins. Well, keep the alcoholic bit in our topping. For this, we’ll use rum along with vanilla extract (see my HOMEMADE HERE), heavy whipping cream, and granulated sugar. It would still be pretty sweet with a kick of fun personality. And finally, dust it off with cinnamon spice for that sweet aromatic finishing.
How to Store Tres Leches Cake
It is best to consume Tres Leches Cake within the first 48 hours after it’s made. You can also refrigerate the cake for about 4 to 5 days. Take note that the longer you keep it, the whipped cream topping deflates over time, and the cake base becomes soggy. But it’s still very delicious, though!
Other Dessert Recipes To Try
If you’re looking for other party desserts to try at home or to gift a friend, well, you’re in luck again. You will surely love these dessert recipes below.
How to Make Tres Leches Cake
Cake Batter
Preheat oven to 350F°/177C°. Spray a 9×13-inch cake pan with baking spray or grease with butter and flour. Set aside. Sift the flour, baking powder, and salt into a large bowl. Set aside. Break the eggs, then separate the egg whites from the yolk. Place yolks in a medium bowl and add the egg whites to another bowl. Using a hand mixer, whisk together the egg yolks, and sugar until the yolks become pale yellow. Add the milk and vanilla extract to the egg yolk mixture. Then slowly pour the egg yolk mixture to the flour mixture; stir to combine.
Beat the egg whites at high speed until soft peaks form. Gently fold in the egg white mixture to the batter until just combined. Do not over mix.
Pour the cake batter into the greased pan and place in the oven. Bake for about 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Tres Leches
In a medium bowl or pouring jar, combine evaporated milk, coconut milk, and condensed milk. Using a wooden skewer, pierce the cake with holes then slowly pour ALL the milk all over the surface of the cake; making sure to pour near the edges and all around the cake. Refrigerate the cake for at least an hour or overnight for the milk to fully penetrate the cake.
Whipped Cream Topping
Whip the cream, vanilla extract, rum, and sugar. Spread it over the entire surface of the cake. Sprinkle with cinnamon. Refrigerate until ready to be served. Decorate with strawberries or cherries. Serve cold.
Watch How To Make It
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Tres Leches Cake
Ingredients
Tres Leches Cake
- 1 ⅓ cups (166.25g) all-purpose flour
- 2 teaspoons (8g) baking powder
- 1 teaspoon (5g) salt
- 5 large eggs
- 1 ¼ cup (100g) granulated sugar
- ½ cup (120ml) milk
- 1 ½ teaspoon (6.3g) vanilla extract
Tres Leches Milk
- 1 (12 fluid ounce) can evaporated milk
- ¾ cups (180ml) coconut milk (or whole milk, heavy cream)
- 1 (14 ounce) can sweetened condensed milk
Toppings
- 2 cups (476g) heavy whipping cream
- 1 teaspoon (4.2g) vanilla extract
- 1 tablespoon (15ml) rum
- 1/4 - 1/2 cup granulated sugar (see notes)
- ½ teaspoon (1.3g) cinnamon spice
Instructions
- Preheat oven to 350F°/177C°. Spray a 9x13-inch cake pan with baking spray or grease with butter and flour. Set aside.
- Sift the flour, baking powder, and salt into a large bowl. Set aside.
- Break the eggs, then separate the egg whites from the yolk. Place in a medium bowl and add the egg whites in another bowl.
- Using a hand mixer, whisk together the egg yolks, and sugar until the yolks become pale yellow.
- Add the milk and vanilla extract to the egg yolk mixture. Then slowly pour the egg yolk mixture to the flour mixture; stir to combine.
- Beat the egg whites at high speed until soft peaks form.
- Gently fold in the egg white mixture to the batter until just combined. Do not over mix.
- Pour the cake batter into the greased pan and place in the oven.
- Bake for about 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- In a medium bowl or pouring jar, combine evaporated milk, coconut milk, and condensed milk.
- Using a wooden skewer, pierce the cake with holes then slowly pour ALL the milk all over the surface of the cake; making sure to pour near the edges and all around the cake.
- Refrigerate the cake for at least an hour or overnight for the milk to fully penetrate the cake.
Whipped Cream Topping
- Whip the cream, vanilla extract, rum, and sugar. Spread it over the entire surface of the cake. Sprinkle with cinnamon.
- Refrigerate until ready to be served. Decorate with strawberries or cherries. Serve cold.
Tips & Notes:
- Most people prefer 1/4 cup sugar . However , if you have sweet tooth go for 1/2 cup
- Try not to over cook the cake. Start checking after 30 minutes . If cake is too dry it soaks up most of the liquid leaving the cake to0 dry.
- Can You Prepare it Ahead of Time? You can make this cake a day ahead and keep it in the fridge overnight
- Can Tres Leches Cake be Frozen? You can make the cake base in advance, let it cool, and cover in layers of plastic wrap tightly. Then freeze it for up to 2 months. When ready to assemble, just thaw the cake overnight in the refrigerator, then proceed in making the tres leches syrup and then the topping.
- It is not recommended to freeze the cake once the milk syrup and whipped cream topping are added.
- Can You Substitute All-Purpose Flour with a Cake Flour? I haven't tried this with cake flour, but I'd imagine it'd result in a finer crumb which makes the cake pretty heavy once the milk syrup is added.
- Make sure to use HEAVY whipping cream (about 35-40% fat content) when making the topping for it to be firm enough as seen in the photos. Using REGULAR whipping cream or low-fat cream won't create that much structure as a topping.
- This cake is best served when cold. And to allow the cake to soak in all the three milk mixture.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
I loved this recipe so much that I forgot to save it and had to hunt it down because I knew no other would compare. I was wondering, could I use this same recipe and simply add cocoa powder to make a chocolate tres leches?
Absolutely! Yes, you can use this same recipe to make a chocolate tres leches cake by adding cocoa powder. To do this, reduce the flour slightly and replace a portion with unsweetened cocoa powder. You might also want to mix some cocoa powder into the tres leches mixture for extra chocolate flavor. If you want an even richer taste, a little espresso powder can enhance the chocolate without making it taste like coffee.
Let me know if you give it a try—I’d love to hear how it turns out!
I have a question—do you pour the milk over the cake when it’s warm out of the oven or completely cooled?
I think the milk absorbs better when the cake is warm. But if it doesn’t work out and you end up with a cool cake, no problem.
I’ve probably had around 10,000 tres leches cakes in my life. This by far is the best if you have issues something went wrong on your end because this recipe is so solid and perfect and easy to follow especially with the video! my whole family loved this recipe and a lot of them asked for the recipe so I’ve shared this with a couple family members as well!
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
The best tres leches cake I had !!!
Thank you so much Tania for trying this recipe and sharing your valuable feedback. Much love:)
I have made this recipe a couple time, sooooo good! Last time I made this my daughter had a gluten free friend and we used all purpose gluten free flour from Bobs Mill and it substituted perfectly as well! So impressed! Oh I also substituted the rum for salted caramel whiskey. lol. This is everyone’s new favorite dessert!
I’m so happy this always turns out well for you, K.T. And thank you for sharing those substitutions as well.