You need Tres Leches Cake at your next fiesta…it’s a MUST!

Tres Leches Cake Recipe

We love Tres Leches Cake! It’s the most light airy spongecake that is soaked in three different milks. I hate to use the word moist as much as the next guy, but it’s totally moist, and completely fantastic.

What you need to make Tres Leches Cake:

1 cup flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
5 whole eggs, separated
1 cup sugar, divided
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
FOR THE TOP:
1 pint heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla (preferably clear in color)

How to make Tres Leches Cake

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with baking spray.
In a large bowl add: flour, baking powder, and salt.
In a separate bowl with a hand mixer mix the egg yolks with 3/4 cup sugar on high speed until the egg yolks become pale in color…a light yellow. Stir in the milk and vanilla.
Pour the egg yolk mixture over the flour mixture and gently stir until combined.
In a separate bowl whip the egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and whip until the egg whites are stiff but not dry.
Fold the egg whites into the batter with the egg yolks. Fold gently until combined. Pour the cake batter into the prepared baking dish and spread it out for even baking.
Cover the baking dish with tin foil. Bake for 35 to 40 minutes or until a toothpick comes out dry and clean. Allow the cake to cool.
Combine the sweetened condensed milk, evaporated milk, and heavy cream in a small bowl. When cake is cool, poke holes with a fork or a wooden skewer all over the cake. Slowly drizzle all of the milk mixture all over the top of the cake. Try to get as much of the milk to the edges of the cake as you can (the edges are more dry than the center of the cake).
Allow the cake to absorb the milk mixture for 1 hour or overnight if you have the time.
Top the cake with sweetened whipped cream: Whip 1 pint heavy cream (2 cups) with the sugar and vanilla until thick.
Spread the whipped cream over the top of the cake. Sprinkle a little cinnamon over the top.
Cut the cake into squares and garnish each piece with half a strawberry.

Frequently asked Questions about Tres Leches Cake

How long can Tres Leches Cake stay in the fridge?

Tres Leches Cake will keep in the fridge for 4-5 days.

Can you make Tres Leches Cake ahead of time?

Yes! You can make it 1-2 days before you plan to serve it. We love to give it some time in the fridge to soak up all the milk that is poured over the top.

Why is it called Tres Leches?

It’s called Tres Leches Cake or Three Milks Cake, because there are three different kinds of milk poured over the cake: evaporated milk, sweetened condensed milk and regular whole milk or cream.

Should Tres Leches Cake be served cold?

Yes! This cake is best served really cold. After it has had time to chill in the fridge, the milks and the cake become one.

Can Tres Leches Cake be frozen?

No…not really. Once you pour the milks onto the cake it will not freeze well. You could freeze the cake before pouring the milks over the top, but it will not absorb the milks as well.

Tres Leches Cake

A light airy cake soaked in three milks and frosted with sweetened whipped cream. We are crazy for this cake!

Author Kami - NoBiggie.net

Ingredients

1 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs separated
1 cup sugar divided
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream

TOP THE CAKE:

2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla preferably clear in color

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13inch baking dish with baking spray.
In a large bowl add: flour, baking powder, and salt. Whisk together to combine.
In a separate bowl with a hand mixer, mix the egg yolks with 3/4 cup sugar on high speed until the egg yolks become pale in color…a light yellow. Stir in the milk and vanilla.
Pour the egg yolk mixture over the flour mixture and gently stir until combined.
In a separate bowl whip the egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and whip until the egg whites are stiff but not dry.
Fold the egg whites into the batter with the egg yolks. Fold gently until combined. Pour the cake batter into the prepared baking dish and spread it out for even baking.
Cover the baking dish with tin foil. Bake for 35 to 40 minutes or until a toothpick comes out dry and clean. Allow the cake to cool.
Combine the sweetened condensed milk, evaporated milk, and heavy cream in a small bowl. When cake is cool, pierce the surface with a fork or a wooden skewer all over the cake. Slowly drizzle all of the milk mixture all over the top of the cake. Try to get as much of the milk to the edges of the cake as you can (the edges are more dry than the center of the cake).
Allow the cake to absorb the milk mixture for 1 hour (or overnight if you have the time).

TOP THE CAKE:

Whip 1 pint heavy cream with the sugar and vanilla until thick.
Spread the whipped cream over the top of the cake. Sprinkle a little cinnamon over the top.
Cut the cake into squares and garnish each piece with half a strawberry. Serve cold.