This classic Tres Leches Cake is the pride and joy of Latin America, an 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.
Tres Leches Cake
Whenever I share a recipe of Hispanic origin, I tend to blame my Dominican husband for introducing it to my palate. This pastel de tres leches, though – this was one of my obsessions long before we even met.
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.
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.
JUST TAKE ME TO THE TRES LECHES CAKE RECIPE ALREADY!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Best Ever TRES LECHES CAKE Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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 degrees F. Grease and flour a 9×13 inch baking pan and set aside.
- In a small bowl, sift flour, baking powder, and salt together; set aside.
- Next, in a stand mixer or with a hand mixer, cream butter and sugar together until fluffy, about 4 minutes. Add eggs one at a time until incorporated. Add the vanilla and beat well.
- Add the flour mixture to the butter mixture in 3 additions, mixing until just incorporated. Use a rubber spatula to fold the remaining flour in until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 22-25 minutes. Remove the pan from the oven and place on a cooling rack. Allow cake to cool for 15-20 minutes, then use a fork or skewer to poke the cake several times.
- Combine the whole milk, sweetened condensed milk, and evaporated milk together in a large bowl. Whisk well, then pour over the top of the cooled cake in batches, allowing it to soak into the cake in between additions. Be sure to pour over the drier edges also.
- Cover the cake and refrigerate for at least 2 hours, but preferably overnight to allow it to soak the milk.
- Whip the cream, sugar, and vanilla together until stiff peaks form. Spread over the top of the cake, then sprinkle with ground cinnamon. Keep refrigerated until serving.
More Delicious Cake Recipes:
- Pina Colada Bundt Cake
- Chocolate Chip Cookie Dough Cake
- Apple Cake
- Kahlua Chocolate Poke Cake
- Cranberry Cake
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This classic Tres Leches Cake is the pride and joy of Latin America, an 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.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups whole milk
- 14 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- ground cinnamon, for garnish
Preheat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan and set aside.
In a small bowl, sift the flour, baking powder, and salt together; set aside.
In a stand mixer or with a hand mixer, cream butter and sugar together until fluffy, about 4 minutes. Add the eggs one at a time until incorporated. Add the vanilla and beat well.
Add the flour mixture to the butter mixture in 3 additions, mixing until just incorporated. Use a rubber spatula to fold the remaining flour in until well blended. Pour batter into prepared pan.
Bake in preheated oven for 22 to 25 minutes. Remove the pan from the oven and place on a cooling rack. Allow cake to cool for 15-20 minutes, then use a fork or skewer to poke the cake several times.
Combine the whole milk, sweetened condensed milk, and evaporated milk together in a large bowl. Whisk well, then pour over the top of the cooled cake in batches, allowing it to soak into the cake in between additions. Be sure to pour over the drier edges also.
Cover the cake and refrigerate for at least 2 hours, but preferably overnight to allow it to soak the milk.
Whip the cream, sugar, and vanilla together until stiff peaks form. Spread over the top of the cake, then sprinkle with ground cinnamon. Keep refrigerated until serving.
Adapted from The Crumby Kitchen.
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