Tres Leches Cake Recipe
A classic tres leches cake recipe featuring a light sponge soaked in three milks and topped with whipped cream, delivering that signature rich, moist texture.
Equipment
- 9x13 baking dish
- Hand or stand mixer
- Mixing bowls
- fork or skewer for poking holes
Ingredients
Sponge Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- ⅓ cup whole milk
- 1 tsp vanilla extract
Three Milk Soak
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- ½ cup heavy cream
Whipped Cream Topping
- 1½ cups heavy cream cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon for garnish (optional)
Instructions
Make and Bake the Sponge Cake
- Preheat the oven to 350°F (175°C) and grease a 9x13 baking dish. In a bowl, whisk together the flour, baking powder, and salt, then set aside.
- In a separate bowl, beat the egg yolks with ¾ cup of the sugar until pale and thickened, about 3-4 minutes. Mix in the milk and vanilla extract.
- In another clean bowl, beat the egg whites until foamy, then gradually add the remaining ¼ cup of sugar, continuing to beat until stiff peaks form.
- Gently fold the dry ingredients into the egg yolk mixture until just combined, then carefully fold in the whipped egg whites in two additions, being careful not to deflate the batter too much. Pour into the prepared baking dish and bake for 25-28 minutes, until a toothpick inserted into the center comes out clean.
Soak the Cake
- Let the baked cake cool for about 10 minutes, then use a fork or skewer to poke holes all across the surface, spacing them evenly and going most of the way through the cake.
- In a bowl or large measuring cup, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until well combined. Slowly pour the mixture evenly over the warm cake, allowing it to soak in gradually rather than pouring it all in one spot.
- Cover and refrigerate for at least 4 hours, or preferably overnight, allowing the milk mixture to fully absorb into the cake.
Top and Serve
- When ready to serve, beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the top of the chilled, soaked cake.
- Dust with ground cinnamon if desired, then slice and serve chilled.
Notes
- Baking the sponge until it's fully set and even slightly on the drier side, rather than pulling it early, actually helps this cake, since a sturdier sponge absorbs the milk mixture better without falling apart.
- Poking holes evenly across the entire surface of the cake, not just in a few spots, ensures the milk mixture soaks through consistently rather than leaving dry patches.
- Pouring the milk mixture slowly and in stages, rather than all at once, helps it soak in evenly instead of pooling and overflowing.
- The full chilling time is genuinely important, so resist the urge to serve this cake too early, since the texture continues improving as it sits and absorbs more of the milk mixture.
- This cake keeps well covered in the refrigerator for up to 4 days, and some people find the flavor even better after a day or two once everything has had time to fully meld.