Tres Leches Cake Recipe
Published April 26, 2024. This post may contain affiliate links. Please read my disclosure policy.
This delicious Tres Leches cake recipe is covered in three different kinds of milk and topped with whipped cream for the ultimate dessert cake. You will be floored at how flavorful this simple-to-prepare cake is.
No joke, if dessert isn’t on the table after dinner, tears will be shed. Whether it’s from your kids or your spouse, if you’re in a similar situation, you must make my chocolate mousse or rice pudding.
Tres Leches Cake
Tres leches translate from Spanish to English as “three milks.” It is a simple sponge cake that is cooled and covered with three different kinds of milk until the cake absorbs the milk. The cake is then topped off with whipped cream. Often, it is served with fresh berries on top or the side.
There is some dispute over the history of this cake, as some historians say it was created in Nicaragua, while others point to Mexico. Tres leches cake became popularized in the mid-1900s and is beloved throughout Latin America. Whether you celebrate Cinco de Mayo or want to serve a fantastic cake, then tres leches is for you.
Ingredients and Substitutions
- Flour – I used basic all-purpose flour for this recipe. You can also use bread or cake flour.
- Baking Powder – You will need baking powder to help with the leaving of the cake so that it rises and can keep up when the different milks are added.
- Salt – I always use coarse salt in my cooking and baking.
- Eggs – Large room temperature or chilled eggs work well.
- Vanilla — Any good vanilla extract will work. You could substitute the beans from one scraped vanilla pod.
- Oil – A neutral-flavored oil like vegetable or avocado oil is best.
- Milk – The three traditional kinds of milk are evaporated, condensed, and heavy cream. You can also use other kinds of milk: whole, half, and half, soy, oat, almond, cashew, coconut, 1%, 2%, or skim milk.
- Toppings – It is classic to frost the tres leches cake with whipped cream, cocoa powder, and cinnamon.
How to Make Tres Leches
Start by sifting flour, baking powder, and salt into a large bowl. Set aside.
In a stand mixer with the whisk attachment, whip the eggs and sugar on high speed for 10-12 minutes or until light and fluffy.
Next, add in the vanilla and then slowly drizzle in the oil to the stand mixer while mixing.
Remove the bowl from the mixer and fold in the sifted dry ingredients until well incorporated.
Transfer the batter to a 13×9 casserole dish sprayed with non-stick spray and bake at 350° for 35-40 minutes or until browned on top and firm in the center.
Cool the cake completely to room temperature.
Whisk together the evaporated milk, condensed milk, and heavy cream in a large bowl.
Once the cake is cooled, use a fork to pierce it all over. Then, pour the mixed milk over top and let it sit until it has been absorbed for about 1 hour.
Top off the cake with whipped cream and dust it with cinnamon and cocoa powder.
Make-Ahead and Storage
Make-Ahead: While you can and should eat this cake as soon as it is done, you can make this cake up to two days ahead of time. Keep in the refrigerator until ready to serve.
How to Store: Store covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. For the best freezing results, keep the whipped cream topping off of the cake.
chef notes + tips
- This is not an overly wet cake, but it is on the heavier side and is moist.
- Due to the milk and whipped cream in the recipe, it is best to keep it refrigerated.
- If you do not have a stand mixer, you can use an electric hand mixer.
More Dessert Recipes
Video
Tres Leches Cake Recipe
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- ¾ cup vegetable oil
- 12 oz can evaporated milk
- 12 oz can condensed sweetened milk
- 1 cup heavy whipping cream
For the Whipped Cream Topping:
- 1 recipe for whipped cream
- cinnamon, cocoa powder, and berries for optional garnish
Instructions
- Preheat the oven to 350°
- In a large bowl sift together the flour, baking powder, and salt. Set aside.
- Next, add the eggs and sugar to a stand mixer with the whisk attachment and mix on high speed for 10-12 minutes or until light and fluffy.
- Pour in the vanilla and then slowly pour in the oil while continuing to mix at high speed.
- Remove the mixing bowl and add in the sifted dry ingredients in two batches and fold using a rubber spatula until completely mixed in.
- Transfer the batter to a 13×9 casserole dish sprayed with non-stick spray and bake at 350° for 35-40 minutes or until browned on top and firm in the center.
- Remove the pan and completely cool to room temperature.
- In a separate large bowl whisk together the evaporated milk, condensed milk, and heavy cream until completely combined. Set aside.
- once the cake is cool, use a fork to pierce it all over, and then pour in the kinds of milk and let it sit until it has been completely absorbed.
- Top off the cake with whipped cream and evenly spread to cover it.
- Optionally garnish with a dusting of cinnamon and cocoa powder. Serve with fresh berries.
Definitely delicious
Thank you!
Love the cake, but wondering why mine sunk a little in the middle?
was not cooked enough.
Thank you, Chef, for your amazing recipes! They are truly impressive and have made cooking a delightful experience. Your creativity and expertise shine through in every dish.🤩🤩🤩🌟🌟🌟🌟🌟
My pleasure!
Delicious! I think I could use an even bigger pan. My cake was high but very tasty. I’ll definitely make this again. Happy Cinco de Mayo from Texas.
Made the cake yesterday and soaked with tres leches after cooking and refrigerated overnight. I’m serving tomorrow evening. Ok to add whipped cream now or should I wait? Please advise!
I’d wait.
I have not make the cake yet but have a question. Do you need t adjust the time baked when baking in a ceramic dish like the one you used in the video? Thank you.
Not sure what you mean? The time I baked it was the time in the ceramic dish.
This is so yummy and so hard to wait for it to cool down, but worth the wait! I used shaved chocolate on top instead of cinnamon. That’s just my preference.
So good!!