What is Tres Leches Cake?

Tres Leches Cake is a traditional Latin American sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream, resulting in a moist and rich dessert.

How do you make Tres Leches Cake?

To make Tres Leches Cake, bake a light sponge cake, then poke holes on the surface and slowly pour a milk mixture of evaporated milk, condensed milk, and heavy cream over it. Refrigerate to absorb the milks before topping with whipped cream.

What milks are used in Tres Leches Cake?

The three milks used in Tres Leches Cake are evaporated milk, sweetened condensed milk, and heavy cream or whole milk. This combination creates the cake's signature moist texture and creamy flavor.

Can Tres Leches Cake be made dairy-free?

Yes, Tres Leches Cake can be made dairy-free by substituting the traditional milks with plant-based alternatives like coconut milk, almond milk, and coconut cream to maintain the creamy consistency.

How long does Tres Leches Cake last?

Tres Leches Cake can last about 3 to 4 days when stored in the refrigerator, tightly covered to maintain moisture and prevent it from drying out or absorbing other odors.

Is Tres Leches Cake served cold or at room temperature?

Tres Leches Cake is traditionally served cold, allowing the soaked cake to stay moist and refreshing. Chilling enhances its flavor and texture before serving.

Tres Leches Cake Soaked And Sensational: The Ultimate Dessert Dream 2026

Tres Leches Cake

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This Tres Leches Cake is a creamy, sweet Latin dessert made with a light sponge cake soaked in a mixture of evaporated milk, sweetened condensed milk, and heavy cream. Topped with fluffy whipped cream and a sprinkle of cinnamon, it is perfect for celebrations or any day you want a comforting treat.

Author: Harmony
Prep Time: 15min
Cook Time: 30min
Total Time: 5h 30min
Yield: 12 servings 1x
Category: dessert
Method: baking
Cuisine: Mexican

Ingredients

Scale

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup whole milk
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1 cup heavy cream
2 cups heavy cream (for topping)
3 tablespoons powdered sugar
1 teaspoon vanilla extract (for topping)
Ground cinnamon for dusting

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Instructions

Preheat oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat egg yolks with 1 cup sugar until thick and pale, about 3-4 minutes. Stir in 1 teaspoon vanilla extract.
Gradually add flour mixture to yolk mixture, alternating with 1/2 cup whole milk, mixing just until combined.
In a separate clean bowl, beat egg whites with an electric mixer until stiff peaks form, about 3-5 minutes.
Gently fold beaten egg whites into batter in three additions, being careful not to deflate.
Pour batter into prepared dish and spread evenly. Bake for 25-30 minutes until golden and springy to the touch.
Let cake cool completely in pan on a wire rack. Once cool, pierce the entire surface with a fork every half inch.
In a bowl, whisk together evaporated milk, sweetened condensed milk, 1 cup heavy cream, and 1 teaspoon vanilla extract.
Pour milk mixture slowly and evenly over the pierced cake. Cover and refrigerate for at least 4 hours or overnight.
For topping, beat 2 cups heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
Spread whipped cream over chilled cake and dust with cinnamon. Serve cold.

Notes

For best results, chill the cake overnight to allow the milk mixture to fully absorb. The cake can be made a day ahead and stored in the refrigerator. Garnish with fresh berries if desired.

Nutrition

Serving Size: 12
Calories: 400
Sugar: 35
Sodium: 250
Fat: 21
Saturated Fat: 12
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 48
Fiber: 0
Protein: 9
Cholesterol: 120

Find it online: https://www.homestyletable.com/tres-leches-cake/