Soft, airy, and soaked in silky sweetness this tres leches cake recipe is the ultimate Latin inspired dessert that melts in your mouth. As a chef, I can tell you this cake wins hearts every time, thanks to its sponge base and creamy finish.
Why You’ll Love This Recipe
- Perfectly moist and tender every bite is soaked in creamy goodness.
- Simple ingredients, no fancy equipment needed.
- Stunning presentation with whipped topping and strawberries.
- Great for celebrations, holidays, or any time you want a sweet showstopper.
Ingredients
For the Cake
- 1 cup (120g) all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs, separated
- ¾ cup granulated sugar (for yolks)
- ¼ cup granulated sugar (for whites)
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Milk Soak
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup whole milk or heavy cream
For the Whipped Topping
- 1½ cups heavy whipping cream (chilled)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step by Step to Make Tres Leches Cake
1: Prepare the Sponge Cake
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks and ¾ cup sugar with a mixer on high speed until pale and thick (about 2 minutes).
- Stir in the milk and vanilla extract until smooth.
- Add the dry ingredients to the egg yolk mixture and fold gently just until combined.
2: Beat the Egg Whites
- In a separate clean bowl, beat the egg whites on medium high speed until soft peaks form.
- Gradually add the remaining ¼ cup sugar while beating, and continue until stiff peaks form and the whites are glossy.
- Fold the whipped egg whites gently into the batter in three additions, being careful not to deflate the mixture.
3: Bake the Cake
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 28-32 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before soaking.
4: Soak with Tres Leches Mixture
- In a large bowl or measuring cup, whisk together the evaporated milk, sweetened condensed milk, and whole milk (or cream).
- Once the cake is fully cooled, use a fork or skewer to poke holes all over the surface of the cake this helps the milk absorb deeply.
- Slowly and evenly pour the milk mixture over the entire cake. Let the cake sit at room temperature for 15 minutes, then refrigerate for at least 4 hours or overnight.
5: Make the Whipped Cream Topping
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft to medium peaks form.
- Spread the whipped cream evenly over the soaked cake with a spatula.
- Slice and serve chilled. Optionally, garnish with fresh strawberries or a dusting of cinnamon.
Equipment
- 9×13 inch baking dish
- Electric mixer (hand or stand)
- Spatula and whisk
- Parchment paper (optional for easier removal)
What Makes This Cake Special?
- The sponge absorbs all three milks without getting soggy.
- Its light texture balances the rich cream topping.
- Perfect for make ahead it tastes better the next day.
- Great for birthdays, summer desserts, or dinner parties.
Chef’s Tips Before You Start
- Separate the eggs while cold: They’re easier to split without breaking the yolk.
- Whip egg whites until stiff peaks: This gives the cake its airy structure without needing butter.
- Do not overmix the flour: You want to preserve the fluffiness from the whipped eggs.
- Let the cake cool completely: Before pouring the milk mixture, or it may collapse.
Tips for the Best Tres Leches Cake
- Use room temperature eggs: They whip up better and give the cake more volume.
- Don’t overmix the batter: Gently fold to keep the sponge airy and light.
- Let it rest overnight: This gives the milk mixture time to fully absorb, resulting in a more moist and flavorful cake.
- Use full fat milk: It creates a richer soak that enhances the texture and taste.
- Chill before serving: The cold enhances the creamy texture and makes slicing easier.
Serving Ideas
While this Tres Leches Cake is already an indulgent delight, there’s so much more you can do to make it even more memorable. Whether you’re hosting a festive dinner or simply want to impress your family with a classic Latin dessert done right, these creative serving ideas and flavorful twists will help you take your cake to the next level.
Top it with fresh fruit. The richness of the milk soaked sponge pairs beautifully with a contrast of tart or juicy fruit. Consider adding a layer of sliced strawberries, raspberries, blueberries, or mango on top of the whipped cream. Not only does it add flavor and texture, but it also brings a pop of color that turns your cake into a showstopper on any dessert table.
Serve with warm beverages. Because the cake is cool and creamy, it pairs exceptionally well with hot drinks. Offer guests freshly brewed espresso, café con leche, or even a cinnamon spiced Mexican hot chocolate. The contrast of temperature and flavor creates a luxurious finish to any meal.
Make it a birthday or celebration cake. Use a piping bag to decorate the top with whipped cream rosettes, chocolate curls, or edible flowers. Add a few sprinkles or gold leaf accents if you want something festive but still elegant. You can even write a message on top using a bit of sweetened cream cheese frosting or chocolate ganache.
Use individual serving glasses. For a party or plated dessert experience, cut the soaked cake into cubes and layer it with whipped cream and fruit in glass cups. This trifle style presentation is convenient and makes portioning a breeze while looking elegant on the table.
Chill before serving. Always allow the cake to rest in the refrigerator for at least 4 hours, ideally overnight. This step ensures the milk mixture fully absorbs, resulting in a cohesive, rich bite. Serve it straight from the fridge with a fork — no need to reheat or garnish at the last minute.
Variations and Flavor Enhancements
Layer with dulce de leche or caramel. Want a deeper, toastier sweetness? Drizzle homemade or store bought dulce de leche between the sponge layers before pouring over the milk mixture. You can also swirl caramel directly into the whipped topping for a stunning marbled effect and added complexity.
Infuse the milk mixture. For added depth, try steeping the evaporated milk or heavy cream with cinnamon sticks, vanilla beans, or even a hint of espresso before mixing. Allow the mixture to cool before pouring over the cake. This little step transforms the cake into something with a more sophisticated flavor profile.
Add texture with toppings. Finish the top with toasted coconut flakes, chopped nuts like almonds or pistachios, or even a dusting of cocoa powder. The creamy, soaked cake base benefits from a little crunch and contrast — just don’t overdo it or the soft nature of the dessert may be lost.
Try a chocolate variation. Substitute a small portion of the flour with cocoa powder and stir a tablespoon of instant espresso into the milk mixture. The result is a mocha tres leches cake that still retains the signature texture while adding depth and complexity for chocolate lovers.
Whether you stick to the traditional approach or add your own spin, this tres leches cake invites creativity. With its ultra moist sponge and soft whipped topping, there’s no wrong way to enjoy it. The key is using quality ingredients, a good soak, and serving it chilled — from there, the options are endless.
FAQs About Tres Leches Cake
- Can I make it ahead of time?
Yes, it’s even better the next day after soaking overnight in the fridge. - Can I freeze Tres Leches Cake?
It’s best enjoyed fresh, but you can freeze the sponge before soaking. Thaw and soak when ready. - What if I don’t have all three milks?
You can use 2 parts whole milk and 1 part heavy cream in place of evaporated milk if needed. - Can I use a boxed cake mix?
For ease, yes but homemade sponge holds up better to the milk soak without becoming too soggy. - How long will it last in the fridge?
Store covered for up to 4 days the flavor intensifies with time.