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Tres Leches Cake Recipe

Tres Leches Cake Recipe
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★★★★★

5.3 from 13 reviews

Tres Leches Cake is a classic Latin American dessert known for its moist, airy sponge cake soaked in a luscious blend of three milks—sweetened condensed milk, evaporated milk, and heavy cream. Topped with fluffy whipped cream and optionally garnished with fresh strawberries and dulce de leche caramel, this cake is rich, creamy, and irresistibly sweet yet light. Perfect for celebrations or a special treat, this recipe walks you through making the delicate cake base, infusing it with the milk mixture, and finishing it with a cloud-like whipped topping.

Ingredients

Scale

Cake

  • 3 large Eggs
  • 1 cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 cups Cake Flour or All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Whole Milk

Tres Leches Milk Mixture

  • 1 (14-ounce) can Sweetened Condensed Milk
  • 1 (12-ounce) can Evaporated Milk
  • 1 to 1 1/2 cups Heavy Cream (you may only need 1 cup)

Topping

  • 1 1/2 cups Heavy Cream
  • 1/2 cup Powdered Sugar (or more depending on sweetness preference)

Garnishes (optional)

  • Fresh Strawberries (sliced)
  • Dulce de Leche Caramel

Instructions

  1. Prepare the batter: Preheat your oven to 350°F (175°C). In a stand mixer, beat together the eggs, sugar, and vanilla extract on high speed for 8 to 10 minutes until the mixture becomes light, fluffy, and almost tripled in volume.
  2. Incorporate dry ingredients: Gently fold in the cake flour, baking powder, and salt into the egg mixture in batches, being careful not to deflate the batter. Then, fold in the whole milk just until the batter is smooth and combined.
  3. Bake the cake: Butter a 9 x 13 inch baking dish to prevent sticking. Pour the cake batter evenly into the prepared pan. Bake for 22 to 25 minutes or until the top is a light golden color and a toothpick inserted in the center comes out clean.
  4. Soak with tres leches mixture: Once baked, remove the cake from the oven and allow it to cool slightly. Using a fork, poke holes across the entire surface and edges of the cake to help it absorb the milk mixture. In a medium bowl, whisk together sweetened condensed milk, evaporated milk, and 1 to 1 1/2 cups heavy cream. Slowly pour the milk mixture over the cake in 1/2-cup increments, allowing each portion to soak in before adding more, until the cake is fully saturated but not soggy. Cover and refrigerate for at least 4 hours or overnight for best results.
  5. Prepare the whipped cream topping: When ready to serve, whip 1 1/2 cups heavy cream with powdered sugar until soft peaks form. Spread this whipped cream evenly over the soaked cake.
  6. Serve and garnish: Cut the cake into squares and optionally garnish with fresh sliced strawberries and a drizzle of dulce de leche caramel for an elevated presentation and added flavor.

Notes

  • For the lightest cake texture, be gentle when folding in the flour to avoid deflating the egg mixture.
  • The cake absorbs the milk mixture better if refrigerated overnight, so plan ahead for best flavor and moisture.
  • Adjust the sweetness of the whipped cream topping with powdered sugar according to your preference.
  • You can substitute cake flour with all-purpose flour plus 2 tablespoons cornstarch for a softer crumb if cake flour is unavailable.
  • Store leftover cake tightly covered in the refrigerator for up to 3 days to keep it fresh.
  • Add fresh fruit toppings like strawberries or peaches for a fresh contrast to the sweet, creamy cake.

Nutrition

Keywords: Tres Leches Cake, milk-soaked cake, Latin American dessert, tres leche, moist cake, caramel cake, whipped cream topping

Find it online: https://yumwithmia.com/tres-leches-cake-recipe-2/