Tres Leches Cake

Why You’ll Love This Recipe

Tres Leches Cake is a rich, moist, and ultra-creamy Latin American dessert soaked in a luxurious blend of three milks—evaporated milk, sweetened condensed milk, and heavy cream. Topped with whipped cream and often finished with cinnamon or fresh fruit, this cake is light yet indulgent, and perfect for celebrations or anytime you want a show-stopping dessert.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

all-purpose floursugareggsvanilla extractbaking powdersaltwhole milk

For the milk soak:

sweetened condensed milkevaporated milkheavy cream

For the topping:

heavy whipping creamsugarvanilla extractground cinnamon (optional)fresh strawberries or cherries (optional)

directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

In a large bowl, beat eggs and sugar together until thick and pale.

Mix in vanilla extract and whole milk.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually fold dry ingredients into the wet mixture until just combined—do not overmix.

Pour the batter into the prepared dish and smooth the top.

Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely, then use a fork or skewer to poke holes all over the top.

In a mixing bowl, whisk together sweetened condensed milk, evaporated milk, and heavy cream.

Slowly pour the milk mixture evenly over the cake, letting it soak in.

Refrigerate the cake for at least 4 hours, preferably overnight.

Whip heavy cream with sugar and vanilla until soft peaks form.

Spread whipped cream over the chilled cake and sprinkle with cinnamon or fruit if using.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 30 minutesChilling time: 4–8 hoursTotal time: 5–9 hours

Variations

Add a splash of rum or coconut milk to the soak for extra flavor.

Top with mango, pineapple, or peaches instead of berries.

Use coconut whipped cream for a dairy-free twist.

Infuse the whipped topping with citrus zest or almond extract.

Make mini tres leches cakes using ramekins for individual servings.

storage/reheating

Store covered in the refrigerator for up to 5 days.Best served cold—no reheating required.Not suitable for freezing, as the texture may change after thawing.

FAQs

Why is it called Tres Leches Cake?

It’s soaked in three types of milk—evaporated, condensed, and heavy cream.

Is the cake soggy?

No, it’s moist and soft, but not mushy—proper soaking time is key.

Can I make this ahead?

Yes, it’s even better when made a day in advance to let the flavors develop.

Can I use boxed cake mix?

Yes, but homemade sponge yields the best texture for soaking.

Can I skip the whipped topping?

It’s traditional, but you can skip or substitute with store-bought whipped cream.

Is it very sweet?

It’s sweet, but balanced by the lightness of the whipped topping and optional fruit.

Conclusion

Tres Leches Cake is a decadent yet airy dessert that melts in your mouth with every bite. Its sweet, milky soak and fluffy whipped topping make it a beloved classic across cultures. Whether for a birthday, holiday, or just because, this luscious cake is always the right choice to impress and indulge.

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