This classic Tres Leches Cake is the pride and joy of Latin America, and utterly delicious in its simplicity. A light vanilla sponge cake is soaked with a mixture of three milks, then topped with a thick layer of whipped cream and a sprinkle of cinnamon sugar.
The beauty of a tres leches is in how different it is from any other cake you’ve ever had. There’s moist cake and then there’s this: a relatively dry sponge cake, soaked overnight in a trio of milk to make it the sweet, creamy, almost pudding-like dessert that it’s intended to be.
It is the ultimate test of textural tolerance. Not everyone can handle it.
I’ve had probably every version of this cake that you could possibly make, from barely soaked to so soggy it won’t even hold its shape on the plate. Everyone makes theirs to their own tastes, and so should you.
Where does the Tres Leches Cake originate from?
The tres leches cake has a muddled history, and we’re not sure where it came from! Nicaragua claims it as their own, but there is more evidence pointing to Mexico as the true source.
Nestle, the company famous for canned evaporated and condensed milk (two of the main ingredients of the cake!), supposedly published the original tres leches cake recipe on the cans in the 1800s.
The cake itself is a new world take on an old European tradition of “soaked” cakes. It has become popular in Central America and the United States with different areas adding their own touches to make the cake even more unique.
What Is A Tres Leches Cake Made Of?
Tres leches cake is made with a unique combination of whole milk (or heavy cream), evaporated milk, and sweetened condensed milk that is soaked into a simple sponge cake.
The cake is topped with a thick layer of homemade whipped cream and sprinkled with ground cinnamon, adding a surprising flavor to each bite.
Tres leches cake is often served with fresh berries or a drizzle of dulce de leche for an extra indulgent slice!
How To Make A Delicious Tres Leches Cake:
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan and set aside.
- In a small bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time, beating the batter for 30 seconds after each addition. Add the vanilla and beat well.
- Gently fold the flour mixture into the butter mixture, mixing until just incorporated. Use a rubber spatula to fold the remaining flour in until well blended. Pour the batter into the prepared pan.
- Bake for 22 to 25 minutes. Immediately use a bamboo skewer to poke the cake all over.
- Whisk the three kinds of milk together in a large bowl or measuring cup, then pour over the top of the warm cake.
- Return the cake to the off (but warm) oven for an additional 10 minutes, this helps the milk absorb.
- Cover that cake and let sit until it reaches room temperature then transfer to the fridge for at least two hours before frosting.
- Whip the cream, sugar, and vanilla together until stiff peaks form. Spread over the top of the cake, then sprinkle with cinnamon sugar. Keep refrigerated until serving.
Shelf Life
This Tres Leches Cake should be stored in the refrigerator and enjoyed within a few days. Over time the milk will seep out of the cake and it will begin to dry out.
What Does Tres Leches Cake Taste Like?
It’s a lightly sweet vanilla and milk flavor with a hint of cinnamon.
Can I Make It Gluten-Free?
I have tested this recipe with 1-for-1 gluten free flour and it did not work. The milk wouldn’t absorb and made the cake itself gritty.
Can I Freeze Tres Leches Cake?
You can freeze the unsoaked cake for up to 3 months when tightly wrapped with plastic wrap, however, you shouldn’t freeze the soaked or frosted cake. Personally, this is so much better when it’s fresh since the heat is key to soaking up all the milk.
More Delicious Cake Recipes:
- Pina Colada Bundt Cake
- Chocolate Chip Cookie Dough Cake
- Apple Cake
- Kahlua Chocolate Poke Cake
- Cranberry Cake
👋 Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
This recipe was originally published in August 2018 and has been retested and updated with a new recipe and photos.
Tres Leches Cake
Ingredients
Vanilla Spongecake
- 1½ cups cake flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
Three Milks
- 28 ounces sweetened condensed milk
- 10 ounces evaporated milk
- ½ cups whole milk
Whipped Cream
- 1½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sugar for garnish
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan and set aside.
- In a small bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time, beating the batter for 30 seconds after each addition. Add the vanilla and beat well.
- Gently fold the flour mixture into the butter mixture, mixing until just incorporated. Use a rubber spatula to fold the remaining flour in until well blended. Pour the batter into the prepared pan.
- Bake for 22 to 25 minutes. Immediately use a bamboo skewer to poke the cake all over.
- Whisk the three kinds of milk together in a large bowl or measuring cup, then pour over the top of the warm cake.
- Return the cake to the off (but warm) oven for an additional 10 minutes, this helps the milk absorb.
- Cover that cake and let sit until it reaches room temperature then transfer to the fridge for at least two hours before frosting.
- Whip the cream, sugar, and vanilla together until stiff peaks form. Spread over the top of the cake, then sprinkle with cinnamon sugar. Keep refrigerated until serving.
Notes
- Using a bamboo skewer works best for making the holes, but a fork may also be used.
- Up to an additional 1/2 cup of whole milk can be added to the filling, any more than that and the milk starts to break down the structure of the cake.
- All-purpose flour can be used instead of cake flour but the cake flour definitely yields a finer crumb.
- It’s best to poke and add the milk to the cake when it’s warm as this helps the cake absorb the milk.
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