If you’ve never tried Tres Leches Cake, you’re missing out on a dessert that’s beloved by many for its ultra-moist texture and rich, milky flavor.
This classic Latin American treat is made by soaking a light sponge cake with a combination of three different types of milk—hence the name “Tres Leches” which means “three milks” in Spanish.
The result? A soft, spongey cake that melts in your mouth, topped with a fluffy whipped cream frosting and a burst of fresh berries.
Whether you’re hosting a special occasion, looking for a show-stopping dessert, or simply want to indulge in something irresistibly sweet, this Tres Leches Cake is perfect for all occasions. And the best part? It’s surprisingly easy to make from scratch.
Ingredients List
Here’s what you’ll need to make your own Tres Leches Cake from scratch. The ingredients are divided into three parts: the cake sponge, the milk mixture, and the decoration.
Cake Sponge Ingredients:
- 3 eggs, room temperature (separate whites from yolks)
- ½ cup granulated sugar (110g), divided into two portions
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 tbsp whole milk
- ⅔ cup all-purpose flour (85g)
- 1 ½ tbsp cornstarch
- 1 ¼ tsp baking powder
- ¼ tsp cream of tartar (optional, but helps stabilize egg whites)
Three Milk Mixture:
- ¾ of a 14 oz can of sweetened condensed milk (300g)
- 1 12 oz can of evaporated milk (350g)
- ½ cup regular milk (120g)
- ¼ tsp cinnamon powder (optional, for a hint of spice)
Decoration:
- 1 ¼ cup heavy cream, chilled and whipped to stiff peaks (300g)
- Fresh berries of your choice (strawberries, raspberries, or blueberries work great)
Required Kitchen Tools:
To make this Tres Leches Cake from scratch, here are the essential kitchen tools that will make your baking process smoother:
- Electric Mixer or Hand Whisk: You’ll need this to beat the egg whites to stiff peaks and to mix the batter until light and fluffy.
- Mixing Bowls: At least two medium-sized bowls for mixing the egg whites and the rest of the ingredients separately.
- 8×8-inch Baking Pan (or 9×9-inch): This is the perfect size for this recipe, allowing the cake to bake evenly.
- Hand or Stand Mixer: A stand mixer works best for beating the cream to stiff peaks, but a hand mixer will work just fine too.
- Whisk or Sifter: To sift the dry ingredients together, which helps avoid any lumps in your cake batter.
Having these tools will make it easier to prepare this delicious cake and get the best results!
This Tres Leches Cake recipe is simple yet incredibly rewarding. The next step is to prepare the cake batter and let it rise to create that light and airy texture we all love. Stay tuned for the next part, where we’ll walk through the cake preparation process!
Cake Preparation – How to Create the Perfect Sponge
The key to a delicious Tres Leches Cake lies in the light, airy sponge cake that forms the base of this dessert. While the milk soak provides richness, the cake itself must be light and tender. Follow these steps to create the perfect cake that will absorb the three milk mixture beautifully.
Step 1: Preparing the Egg Whites
To start, separate the eggs into two bowls: one for the egg yolks and one for the egg whites. Using an electric mixer or hand whisk, beat the egg whites on medium-high speed until soft peaks form. This step is crucial, as beating the egg whites creates the airiness needed for a light sponge cake.
Once soft peaks form, gradually add ¼ cup of sugar and continue beating until stiff peaks form. This means when you lift the whisk out of the bowl, the egg whites should hold their shape without falling over. Set the beaten egg whites aside.
Step 2: Mixing the Cake Batter
In a separate bowl, whisk together the egg yolks, remaining ¼ cup sugar, vanilla extract, and salt. Mix until the mixture becomes thick and pale in color—this usually takes about 2-3 minutes. Next, add the milk and continue to beat the batter until smooth.
Now, sift together the flour, cornstarch, baking powder, and cream of tartar (if using) in another bowl. Gradually fold the dry ingredients into the egg yolk mixture. Be gentle with this step, as you want to keep as much air in the batter as possible. The batter should be smooth but thick.
Step 3: Folding in the Egg Whites
Once your batter is ready, it’s time to fold in the whipped egg whites. Start by adding a small portion of the egg whites into the batter and gently mix it in to lighten the mixture. Then, add the rest of the egg whites in two or three batches, carefully folding them in using a spatula. This process is essential to maintain the light, airy texture of the cake.
Step 4: Baking the Cake
Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch or 9×9-inch baking pan. Pour the batter into the prepared pan, smoothing the top to ensure an even bake. Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is done, allow it to cool in the pan for about 10 minutes. After that, gently remove the cake from the pan and transfer it to a wire rack to cool completely. It’s important to let the cake cool down so it doesn’t become soggy when you add the three milk mixture.
After the cake has cooled, you’re ready to add the Tres Leches mixture to make it irresistibly moist. Stay tuned for the third part, where we’ll guide you through the process of soaking the cake and preparing the decadent topping!
Soaking the Cake and Preparing the Topping – The Magic of Tres Leches
Now that your cake is perfectly baked and cooled, it’s time to add the magic ingredient: the Tres Leches milk mixture. This is what transforms the sponge cake into a deliciously moist, rich dessert that everyone will rave about. We’ll also top it off with freshly whipped cream and some fresh berries to elevate the flavor and presentation.
Step 1: Preparing the Tres Leches Milk Mixture
In a mixing bowl, combine the three types of milk: sweetened condensed milk, evaporated milk, and regular milk. Stir in the cinnamon powder if you’re using it. This adds a touch of warmth and spice to balance out the sweetness of the cake.
Once the milk mixture is well combined, it’s time to soak the cake!
Step 2: Soaking the Cake
Using a fork or skewer, poke small holes all over the surface of the cooled cake. This allows the milk mixture to seep into every part of the sponge, making it extra moist.
Carefully pour the milk mixture over the cake, ensuring it is evenly absorbed. Be patient and allow the cake to absorb the milk slowly. You may notice the cake will rise a bit as it soaks up the liquid. If there’s any milk mixture left, you can drizzle it over the cake again after a few minutes to make sure it’s thoroughly soaked.
Once soaked, cover the cake with plastic wrap and refrigerate it for at least 4 hours or overnight. The longer it sits, the more flavorful and moist it becomes, so don’t skip this step!
Step 3: Whipping the Cream
While your cake is soaking, it’s time to prepare the whipped cream topping. For the best results, make sure your heavy cream is chilled before whipping. Using an electric mixer, beat the heavy cream on high speed until soft peaks form.
Once soft peaks appear, add a tablespoon or two of powdered sugar and continue whipping until stiff peaks form. This will give your whipped cream the perfect consistency—light, fluffy, and just sweet enough to balance the rich cake below.
Step 4: Decorating the Cake
Once the cake has soaked and chilled, spread a generous layer of whipped cream over the top, covering the entire surface. You can also use a piping bag to make decorative swirls or rosettes if you want to add a touch of elegance.
Finally, decorate the cake with fresh berries of your choice. Strawberries, raspberries, or blueberries all work wonderfully, adding a pop of color and freshness that contrasts beautifully with the creamy, sweet cake.
Your Tres Leches Cake is now ready to serve! Let it sit in the fridge for another 30 minutes to ensure everything is perfectly chilled and set.
Serving, Storing, and Tips for the Perfect Tres Leches Cake
Now that your Tres Leches Cake is beautifully soaked, topped with whipped cream, and decorated with fresh berries, it’s time to serve and enjoy this decadent treat. Here are some helpful tips for serving, storing, and keeping your cake fresh.
Step 1: Serving the Cake
Tres Leches Cake is best served chilled, straight from the refrigerator. When ready to serve, use a sharp knife to cut the cake into squares. The cake will be very moist and slightly delicate, so be gentle when slicing. Each bite should be light, fluffy, and infused with the sweet, creamy milk mixture.
This cake is perfect for special occasions like birthdays, holidays, or summer gatherings, but it’s also wonderful as a simple weeknight treat. If you want to impress your guests, serve it with a dollop of extra whipped cream and a few more fresh berries on top.
Step 2: Storing Leftovers
If you happen to have leftovers (which is rare!), you can store your Tres Leches Cake in the refrigerator for up to 4-5 days. Simply cover the cake with plastic wrap or store it in an airtight container to keep it fresh. The cake will continue to absorb the milk mixture as it sits, making it even more moist over time.
Step 3: Freezing Tres Leches Cake
Tres Leches Cake can be frozen if you need to store it for a longer period. To freeze, wrap the cake tightly in plastic wrap, then place it in a freezer-safe container or bag. This will help prevent freezer burn. The cake can be stored in the freezer for up to 1 month.
When you’re ready to enjoy it, allow the cake to thaw in the refrigerator overnight. Once thawed, you can add fresh whipped cream and berries before serving. While freezing may slightly alter the texture, the cake will still be delicious and moist.
Conclusion – The Perfect Tres Leches Cake Awaits
Making Tres Leches Cake from scratch is easier than you might think, and the result is a rich, moist, and utterly irresistible dessert. The key to success lies in the sponge cake, the perfectly balanced milk soak, and the fluffy whipped cream topping that creates a dreamy texture in every bite. With fresh berries for decoration, this cake is not only a treat for the taste buds but also a feast for the eyes.
