The name “Tres Leches” means three milks, and that’s exactly what makes this cake so magical. It starts with a homemade sponge cake (no butter, lots of eggs), then gets soaked in a mix of sweetened condensed milk, evaporated milk, and whole milk or cream, and finally topped with whipped cream. Every bite is moist, melt-in-your-mouth perfection.
🛒 What You’ll Need
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided: ¾ cup + ¼ cup)
- 1 tsp vanilla extract
- ⅓ cup whole milk
For the Milk Mixture (Tres Leches):
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- ½ cup whole milk (or heavy cream for richer flavor)
For the Topping:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon (optional, for garnish)
👩🍳 Pro Tips
- Beat egg whites to stiff peaks—this gives the cake its airy structure.
- Poke LOTS of holes with a fork so the milk mixture soaks evenly.
- Chill overnight if possible—the flavor gets better!
- Use a glass or ceramic dish to show off the soaked layers.
- Top just before serving for the freshest whipped cream texture.
🧰 Tools You’ll Need
- 9×13-inch baking dish (glass or ceramic preferred)
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Whisk
- Fork (for poking holes)
- Offset spatula (for whipped topping)
🔄 Substitutions & Variations
- Dairy-free version: Use coconut milk + almond milk + coconut cream
- Spiced twist: Add a pinch of cinnamon and nutmeg to the sponge
- Topping options: Add fresh berries or toasted coconut on top
- Make it boozy: Add 1–2 tbsp dark rum or Kahlúa to the milk mixture for an adult twist
⏱️ Make Ahead Tips
- Cake can be made and soaked 1 day in advance
- Add whipped topping just before serving or up to 4 hours ahead
- Store leftovers covered in the fridge for 3–4 days
👩🍳 Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Step 2: Make the Sponge Batter
In one bowl, sift together flour, baking powder, and salt. In a large bowl, beat egg yolks with ¾ cup sugar until pale and thick. Stir in milk and vanilla. Gently fold in the dry ingredients.
Step 3: Bake the Cake
Pour the batter into your prepared baking dish and smooth the top. Bake for 25–30 minutes or until golden and springy to the touch. Cool completely in the pan.
Step 4: Soak with Tres Leches
In a bowl or large measuring cup, whisk together sweetened condensed milk, evaporated milk, and whole milk. Once cake is cool, poke all over with a fork. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate for at least 4 hours (overnight is best!).
Step 5: Whip the Cream & Top
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly over the soaked cake. Garnish with a dusting of cinnamon if desired.
Step 6: Slice & Serve
Cut into squares and serve chilled. Add fresh strawberries or a drizzle of dulce de leche for extra flair.
🧊 Leftovers & Storage
- Store tightly covered in the fridge for up to 4 days
- The cake gets even more delicious the longer it soaks!
- Not freezer-friendly once soaked—but you can freeze the baked sponge (unsoaked)
💬 Final Thoughts
This Authentic Tres Leches Cake is the definition of classic comfort dessert—light, rich, creamy, and absolutely unforgettable. 🌟 It’s one of those recipes you’ll pass down through generations, and it never goes out of style.
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