Tres leches or three milk cake is an iconic dessert with a rich history, irresistible flavours, and distinctive texture. This is a sponge cake soaked in three different types of milk, topped with airy whipped cream and a dash of cinnamon which results in a wonderfully moist, tender and unique treat. This cake is perfect for birthdays, holidays or just to celebrate the joy of everyday life.
A staple of Latin American cuisine, tres leches is loved across the world. One of the reasons for its immense popularity is its sheer simplicity. Who knew that soaking a simple vanilla sponge in a milk mixture consisting of evaporated, condensed, and whole milk could create something so tempting? Every bite of this cake can take you to dessert paradise. I’m not kidding it’s that good.
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Despite its elegant appearance and complex taste, I can assure you that making this cake is a surprisingly straightforward process that even novice bakers can master. And I bet that most of the ingredients are already a staple in your pantry. So, whether you want to make it for a special occasion or just because you crave something sweet, Tres Leches Cake is a guaranteed hit. Roll up your sleeves, gather your ingredients, and start creating the delightful Tres Leches Cake. Your taste buds will thank you, I promise.
Ingredients required with possible substitutions
Following is a preview, for the detailed ingredients list find the recipe card below:
Sponge Cake:
- All-purpose flour: Wheat flour can be used for denser and nuttier-tasting cake. Gluten-free flour can also be used for this.
- Baking powder
- Salt
- Eggs
- Sugar
- Milk- Dairy-free options such as soy milk, almond milk, or oat milk can be used. Buttermilk can also be used but it may result in a tangier cake.
- Vanilla extract
Tres Leches Mixture:
- Evaporated milk- Just mentioned above dairy-free options can be used. Soy milk, almond milk, oat milk, or coconut milk for tropical flavours.
- Sweetened condensed milk- I’ve heard about coconut condensed milk but never used it. If you can get hands-on use it. Make your own by simmering 1 cup of non-dairy milk with 1 cup of sugar until it thickens.
- Milk or heavy cream
- Vanilla
Whipped Cream Topping:
- Whipping cream
- Sugar
Optional Garnish:
- Ground cinnamon- Substitute it with fresh/candied/dried fruits, cocoa powder, nutmeg, etc.
How to make tres leches cake?
Following is a preview of the recipe, for detailed instructions find the recipe card below:
- Prep:
- Preheat your oven. Grease, flour, and line a baking pan.
- Sponge Cake batter:
- Separate egg yolks and whites.
- Beat egg whites and sugar till soft peaks appear.
- In another bowl combine egg yolks, milk, vanilla, flour, baking powder, and salt.
- Gently fold the egg whites into the batter until just combined.
- Bake the Cake:
- Pour the batter into the prepared baking pan and bake until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool completely.
- Prepare the Tres Leches Mixture:
- Combine the evaporated milk, sweetened condensed milk, and whole milk or heavy cream.
- Soak the Cake:
- Poke holes all over the top of the cake using a fork or skewer.
- Pour the tres leches mixture over the cake. Cover and refrigerate.
- Make the Whipped Cream Topping:
- In a bowl, beat the heavy whipping cream, and sugar, and until stiff peaks form.
- Spread the whipped cream evenly over the top of the soaked cake. Dust some ground cinnamon.
- Serve:
- Cut into squares and serve cold.
Storage of tres leches cake:
Refrigeration:
- After adding the whipped cream topping, cover the cake with plastic wrap or aluminium foil or place it in an airtight container. Then store in refrigerator for 4-5 days.
Freezing:
- It is best to freeze this cake before adding the whipped cream topping. Once the cake has soaked in the tres leches mixture and cooled completely, wrap it tightly in plastic wrap/aluminium foil. Place it in a freezer-safe bag or container. Then freeze for 2-3 months.
- Thawing: Move the cake to the refrigerator and let it thaw overnight. Once thawed, add the whipped cream topping and any garnishes before serving.
Tips
The Tres leches cake recipe is a fool-proof one. But even for simple recipes some might make a few mistakes. So here are some tips to ensure that you have a smooth sailing while making this one:
- Room temperature: While making the sponge cake make sure all refrigerated items such as eggs and milk are at room temperature. The uneven temperature might affect proper mixing which can result in a dense and dry cake.
- Egg whites: Under/over-beating of egg whites affects the texture of the cake resulting in a dense dry cake. Therefore, beat the whites until stiff peaks form.
- Folding Egg Whites: Do not mix the egg whites into the batter too vigorously rather fold gently with a spatula to maintain the airiness and light texture of the cake.
- Baking of cake: An over-baked cake can result in a dry cake. A toothpick inserted into the centre comes out clean, and the top is golden brown is an indication of a perfectly baked sponge cake.
- Milk Bath: Soaking the cake in milk while it’s warm, pouring milk too quickly, or not allowing the cake to rest can lead to uneven absorption. Therefore, let the cake cool completely, then pour the milk mixture slowly, and allow the cake to rest in the refrigerator for at least 1 hour.
- Avoid Room Temperature: Do not leave the cake out at room temperature for extended periods, especially if it has the whipped cream topping, as it can spoil.
- Serve Chilled: Tres Leches Cake is best served chilled. Keep it in the refrigerator until you are ready to serve.
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Tres Leches Cake
Ingredients
Sponge Cake:
- 84 g All-purpose flour ⅔cup
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3 Eggs (room temperature)
- 67 g Sugar(granulated) ⅓cup
- 46 g Whole milk (room temperature) 3tbsp
- 1 teaspoon vanilla extract
Tres Leches:
- 130 g Evaporated milk ½cup
- 140 g Condensed Milk (Sweetened) ½cup
- 56 g Whole milk or heavy cream ¼cup
- 1/2 teaspoon Vanilla extract
Whipped Cream Topping:
- 200 g Heavy whipping cream (cold) 1cup
- 7 g Sugar (powdered) 1tbsp
Garnish
- Ground cinnamon
Instructions
Prep:
- Preheat your oven to 180°C /350°F.
- Grease, flour, and line a 9×9-inch baking pan. Use oil/butter to grease and line with butter/baking/parchment paper.
Sponge Cake:
- Separate egg yolks from egg whites.
- Beat the egg whites on high speed until it is frothy. Add the sugar 1 tablespoon at a time while beating after each addition. Keep beating until soft peaks form.
- In another bowl, beat the egg yolks with the milk and vanilla until well combined.
- Into the egg yolk mixture sift in all-purpose flour, baking powder, and salt. Beat till just combined.
- Into the egg yolk mixture add 1/4th of the egg white batter and mix with a spatula till well incorporated.
- Add the yolk mixture to the remaining egg whites. Gently fold the egg whites into the batter until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
- After 5-10 minutes transfer the cake from the pan to a wire rack. Allow the cake to cool completely.
The Tres Leches Mixture:
- In a large measuring cup or bowl, combine the evaporated milk, sweetened condensed milk, and whole milk or heavy cream.
Soak the Cake:
- Once the cake is completely cool, transfer it back to the baking pan. Poke holes all over the top using a fork or skewer.
- Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover and refrigerate the cake for at least 1 hour, or overnight.
The Whipped Cream Topping:
- In a large mixing bowl, beat the heavy whipping cream, and sugar on high speed until stiff peaks form.
- Optional: Fill the whipped cream in a piping bag with a preferred tip.
Garnish and Serve:
- Optional: Transfer the cake into a serving dish. Cut the uneven sides for a clean look. Cut into the preferred shape.
- Pipe or directly apply the whipped cream. Dust some ground cinnamon on top. Serve cold.
Notes
- Use ingredients that are at room temperature.
- Egg whites should be beaten till stiff peaks appear and should be gently folded into the batter.
- Tres leches cake should always be served chill.
- Tres leches can be stored in refrigerator for 4-5 days and in freezer for 2-3 months. Cover in plastic wrap and place in air tight container before storing.