This Tres Leches cake is an ultra soft and moist cake that is soaked with a mixture of three “milks” and topped with a thick layer of fresh whipped cream. It’s an easy and delicious cake that is perfect for a crowd, and perfect for serving up for Cinco de Mayo!
If you haven’t tried a Tres Leches cake before now is your chance, this cake is light, soft, and so delicious. You’ve got a rich vanilla cake that is poked all over the top with a fork, then you pour the mixture of sweet milks over the top to give it all that sweetness and moisture in each bite of the cake. Then it’s topped with whipped cream, and it all comes together for a delicious, and easy cake, that you will just love!
The cake sits overnight soaking in the sweet milks making it so moist, it practically melts in your mouth.
What is Tres Leches Cake?
Tres Leches is Spanish for “three milks”, so basically this is an ultra light and soft vanilla sponge cake that is soaked in a mixture of three milks, evaporated milk, condensed milk, and whole milk.
It is a popular cake in Central and South America and is a perfect dessert for celebrating Cinco de Mayo.
What do you need to make a Tres Leches Cake?
- all purpose flour
- baking powder and baking soda
- salt
- granulated sugar
- large eggs
- vanilla extract
- sweetened condensed milk
- evaporated milk
- whole milk
- heavy cream
- powdered sugar
- cinnamon sugar
How to make Tres Leches Cake?
- Mix the dry ingredients. Sift together the flour, baking powder, baking soda and salt and set it aside.
- Beat the egg yolks until fluffy. In a large bowl, beat the egg yolks and some of the sugar for a couple of minutes until it is a pale yellow color and it has doubled in size. Add in the vanilla extract, and the milk and mix on low speed until combined. Slowly add in the flour mixture, until combined.
- Beat the egg whites until you have stiff peaks. In another bowl add the egg whites and remaining sugar, and beat them for about 4 minutes with a stand mixer, or electric mixer until they are large, fluffy, and have stiff peaks. Add the egg whites to the cake batter, half at a time, and slowly fold them together until there are no longer streaks of egg whites.
- Bake the cake. Pour the batter into a 9×13 pan, and bake the cake until it pulls away from the edges and a toothpick inserted in the middle comes out clean.
- Add the three milks. Let the cake cool for 30 minutes, then poke the top of the cake all over with holes using a fork, the top of a wooden spoon, or wooden skewers. In a large bowl, combine the sweetened condensed milk, evaporated milk, and remaining whole milk and whisk them together. Pour them over the top of the cakes. Cover the cake and place it in the fridge for chill for at least 2 hours.
- Make the whipped cream. When ready to serve, or a couple hours away, whisk together the cream, powdered sugar, and vanilla extract to make the heavy cream. Stop when you have stiff peaks. Spread it over the top of the cake evenly. Sprinkle the top of the whipped cream with cinnamon, or cinnamon sugar, if desired.
How to store Tres Leches Cake?
Because of the milk poked in the cake, and the whipped topping on the cake, tres leches cake must be stored in the fridge. The cake actually tastes best after being stored in the fridge for several hours, or overnight, so it’s a great make ahead dessert.
Cover it with plastic wrap, or with a secure lid, and it can be stored in the fridge for up to 3 days.
Tips for the Best Tres Leches Cake:
- I love topping the cake with fresh berries, strawberries, raspberries, or blueberries are delicious. Add the berries to the cake right before serving so they stay fresh and the colors of the berries don’t bleed into the whipped cream topping.
- Using a bamboo skewer seems to work best for making the holes, but a fork may also be used.
This Tres Leches is so soft and moist. It’s a deliciously light cake, and is the perfect dessert for your next party. This cake is so tasty, and is so much better than any store bought Tres Leches cake you might get!
Looking for more Cake Recipes?
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Facebook | Instagram | Pinterest | Email
Tres Leches Cake
Ingredients
For the Vanilla Sponge Cake:
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 5 large eggs (divide the whites and yolks)
- 1 cup granulated sugar (separated)
- 1/2 cup whole milk
- 1 tsp vanilla extract
For the Three Milks:
- 14 oz sweetened condensed milk (2-14oz cans)
- 10 oz evaporated milk
- 1/2 cup whole milk
For the Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- cinnamon sugar (for garnish)
Equipment
- Large Mixing Bowl
Instructions
For the Vanilla Sponge Cake:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 baking pan, and set aside.
- In a small bowl, sift in the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, add the egg yolks, and 3/4 cup of the sugar. Beat them together until the egg yolks are a pale yellow and double in size, about 2 minutes.
- Add in the milk, and vanilla extract, and stir them into the egg yolks on low speed.
- Add the flour mixture into the egg yolks and fold them together until combined.
- Clean out the stand mixer bowl completely, or use another large bowl and beat the egg whites and remaining 1/4 cup of sugar for about 4 minutes, or until you have stiff peaks.
- Add half the egg whites to the flour mixture and fold them together. Then add the other half and carefully fold them together until you have no streaks of egg white.
- Pour the batter into the prepared baking pan.
- Bake the cake for 18 to 22 minutes. until a toothpick comes out clean.
- Cool the cake for 30 minutes.
- Poke the top of the cake all over with a wooden bamboo skewer.
For the Three Milks:
- Whisk the three kinds of milk together in a large bowl, then pour them over the top of the warm cake.
- Cover the cake and place it in the fridge for 2 to 3 hours, up to overnight to chill.
For the Whipped Cream Topping:
- Add the heavy cream, sugar, and vanilla to a medium sized bowl, and whip at high speed until stiff peaks form.
- Spread the whipped cream evenly over the top of the cake.
- Sprinkle the top of the cake with cinnamon.
- Cover the cake and place it in the fridge until ready to serve.
Mary says
How much butter for the cake
Thank you
Aimee says
So sorry for the slow response. I edited the recipe and it is made without any butter!
Lynnette says
How much sugar is in the cake
Aimee says
So sorry, I guess that’s important huh?! It’s 1 cup and I updated the recipe 🙂