Sweet, indulgent, and satisfying, this tres leches cake is full of so much flavor that everyone will be reaching for seconds. This soft, tender cake rivals the slice you get from your favorite Mexican restaurant or bakery, and you’ll be shocked to find out just how easy it is to make at home.
This cake is perfect for get-togethers as it tastes incredible when it has had extra time to soak in the milks. Thanks to the three milks, the cake is super moist and tender even though it does not use butter or oil. If you want another recipe using condensed milk, then try my better than sex cake recipe, flan recipe, or dulce de leche recipe.
What You Need to Make This Recipe
Baking powder — make sure to double-check that the baking powder you have is fresh. Replace it if it’s expired as you don’t want a flat cake!
Eggs — this cake calls for five eggs, so make sure you have enough before starting. They provide structure, help lift the cake, and bind the batter together.
Milk — to make a tres leches cake, you need milk, condensed milk, and evaporated milk. The three kinds of milk make the cake so deliciously rich and flavorful. I recommend using whole milk and not 1% milk for the best flavor.
Heavy cream — thanks to the higher fat content, the frosting is thicker and holds its shape better when you use heavy cream.
How to Make Tres Leches Cake
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Separate the eggs into two separate bowls, a medium one for the yolks and a large one for the white.
3. Beat the egg whites on high speed until foamy and doubled in size, about 1 minute. While beating, slowly pour in ¼ cup sugar. Continue beating until stiff peaks form, about 3 minutes.
4. Add the remaining 1 cup sugar to the egg yolks and beat on medium speed until pale and fluffy, about 1 minute.
5. Beat in the milk and vanilla.
6. Pour into the flour mixture and beat just until combined.
7. Using a spatula, fold the egg whites into the flour mixture in two batches until no white streaks remain. Pour the batter into a buttered 13×9-inch cake pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
8. Make the syrup by whisking together condensed milk, evaporated milk, and whole milk until well combined.
9. Poke the cake all over with a fork. Slowly pour the syrup over the cake. Cover and chill for at least 1 hour.
10. Meanwhile, prepare the frosting by beating the cream and sugar on medium speed until soft peaks form. Spread over the chilled cake before serving.
Pro Tips for Making This Recipe
- When folding the egg whites into the flour mixture, turn the mixture in on itself with a cutting motion, not stirring. This way, you do not deflate the egg whites.
- When whipping the egg whites, make sure there’s no water or liquid in the bowl as it’ll prevent the egg whites from forming peaks.
- I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a dense tres leches cake.
- Eggs are much easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time so that the egg whites can come to room temperature.
- Tap the cake pan on the counter a few times to pop any air bubbles and level out the batter in the pan for an even bake.
- Careful not to overmix the batter, or you’ll overdevelop the gluten, and you’ll end up with a tough cake.
- When you poke the holes in the cake, take care not to poke through to the bottom of the cake. If you poke to the bottom, the milk mixture will run out the bottom.
Frequently Asked Questions
Does this cake need to be refrigerated?
Yes, as the cake is soaked in the milk mixture and topped with frosting, you should refrigerate the cake. Keep the cake covered to keep it moist. It is traditionally served cold, so no need to reheat the cake or bring it to room temperature before serving.
Can I make this cake ahead of time?
It’s actually ideal if you make this tres leches cake ahead of time! The longer the sponge cake has a chance to absorb the syrup, the more rich and moist the cake will be. The cake can be covered and refrigerated for 3 days before serving with or without the frosting.
Can I freeze this cake?
You can freeze the plain cake once baked. However, I do not recommend freezing the cake after it’s been soaked and assembled as it would be too mushy from the milks. To freeze the cake, allow it to cool completely, wrap tightly in plastic and foil, and freeze for up to 3 months. When ready to eat, thaw the cake overnight in the refrigerator before poking the cake, soaking it with the syrup, and topping it with frosting.
Do I have to use all three kinds of milk?
You do! Tres leches is Spanish for “three milks,” so you need to use all three kinds of milk to make three milk cake. The condensed milk, evaporated milk, and regular milk works together to create a sweet and moist cake.
If you love this recipe try these out!
If you’ve tried this Tres Leches Cake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Tres Leches Cake
Video
Equipment
- Electric mixer or stand mixer
- Cake pan
Ingredients
For the Cake:
- 2 cups all-purpose flour (240g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 5 large eggs
- 1¼ cup granulated sugar (250g)
- ½ cup whole milk (120ml)
- 2 teaspoons vanilla extract
For the Syrup:
- 1 can sweetened condensed milk (14-ounce/397g)
- 1 can evaporated milk (12-ounce/354ml)
- ⅔ cup whole milk (160ml)
For the Frosting:
- 2 cups heavy whipping cream (480ml)
- 2 tablespoons powdered sugar
- fresh berries for garnish
Instructions
For the Cake:
- Preheat the oven to 350F. Butter a 13x9-inch baking dish or spray with baking spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Separate the eggs into two separate bowls, a medium one for the yolks and a large one for the white. Beat the egg whites on high speed until foamy and doubled in size, about 1 minute. While beating, slowly pour in ¼ cup sugar. Continue beating until stiff peaks form, about 3 minutes.
- Add the remaining 1 cup sugar to the egg yolks and beat on medium speed until pale and fluffy, about 1 minute. Beat in the milk and vanilla. Pour into the flour mixture and beat just until combined.
- Using a spatula, fold the egg whites into the flour mixture in two batches, until no white streaks remain. Pour the batter into the cake pan.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool until slightly warm. (The cake will fall and shrink as it cools. This is normal!)
For the Syrup:
- In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk until well combined. Poke the cake all over with a fork. Slowly pour the syrup over the cake. Cover and chill for at least 1 hour.
For the Frosting:
- In a large bowl, beat the cream and sugar on medium speed until soft peaks form. Spread over the cake. The cake can be covered and refrigerated for 3 days before serving. Garnish with strawberries, if desired.
Notes
- When folding the egg whites into the flour mixture, turn the mixture in on itself with a cutting motion, not stirring. This way, you do not deflate the egg whites.
- When whipping the egg whites, make sure there’s no water or liquid in the bowl as it’ll prevent the egg whites from forming peaks.
- I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a dense cake.
- Eggs are much easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time so that the egg whites can come to room temperature.
- Tap the cake pan on the counter a few times to pop any air bubbles and level out the batter in the pan for an even bake.
- Careful not to overmix the batter, or you’ll overdevelop the gluten, and you’ll end up with a tough cake.
- When you poke the holes in the cake, take care not to poke through to the bottom of the cake. If you poke to the bottom, the syrup will run out the bottom.
