Tres Leches Cake features a tender and incredibly moist texture. We generously soak it in a mixture of three milks and delicately top it with sweetened whipped cream. This recipe epitomizes authenticity and surpasses all others we’ve sampled. It reigns supreme compared to store-bought versions!
We have a fondness for uncomplicated, crowd-pleasing desserts that assemble effortlessly in a casserole dish. Classics like Tiramisu, our beloved Strawberry Pretzel Salad, and, naturally, this simple Tres Leches Cake are among our favorites. They’re a breeze to whip up and are ideal for potlucks and gatherings. Plus, they transport easily and are always the first to vanish from the dessert table!
What is Tres Leches Cake?
Tres Leches Cake is a beloved, authentic Mexican delicacy. As someone who appreciates moist cakes, this version of Tres Leches Cake impressed me greatly. The syrup, made from three types of milk, adds decadent moisture to every bite. Before adding the syrup, we puncture the cake to ensure it’s luxuriously moist throughout. Despite its richness, the cake retains a delicate texture, complemented by subtly sweetened whipped cream. We even transformed it into a Layered Tres Leches Cake!
My cousin Katerina generously shared this cherished Tres Leches Cake recipe some time ago, and I finally took the opportunity to recreate it. Adapted from the Pioneer Woman, it showcases the enduring allure of this classic dessert.
Tres Leches Ingredients:
This recipe utilizes basic ingredients, many of which are commonly found in refrigerators and pantries. It incorporates three varieties of milk—evaporated milk, heavy whipping cream, and sweetened condensed milk—poured over the cake. The frosting consists of just two ingredients, resulting in a simple yet delicious topping. For an added touch of elegance, we enjoy garnishing the cake with fresh berries such as strawberries and raspberries.
Tips for the Best Tres Leches Cake:
- Before you commence, take a moment to watch the instructional video below. It will provide insight into the process and the tools required for the task ahead.
- Ensure accurate measurements of both dry and wet ingredients. When measuring flour, use a dry ingredients measuring cup and spoon it in, then level off the top.
- Separating whites and yolks is simpler with cold eggs.
- Gently fold the batter with a spatula until well combined, then cease mixing. Avoid overmixing, as the cake’s rise depends on the volume of the eggs.
- When allowing the cake to cool to room temperature, steer clear of any outdoor drafts. Exposure to outdoor air can impart an unwanted “eggy” aroma to egg-based cakes.
- Allow the cake to rest for 30 minutes after pouring the syrup to ensure it absorbs every drop.
- For optimal rise and easier serving straight from the dish, bake in a ceramic or glass casserole dish.
How to Make Tres Leches Cake:
- Preheat the oven to 350°F and grease a casserole dish. Prepare three mixing bowls.
- In the first bowl, sift the dry ingredients. In the other two bowls, separate the egg whites and yolks.
- Using an electric hand mixer, beat the yolks with 3/4 cup of sugar on high speed until pale yellow, approximately 2 minutes. Stir in 1/3 cup of milk and vanilla.
- With clean and dry beaters, beat the egg whites on high speed until soft peaks form, about 1 minute. With the mixer still running, add the remaining 1/4 cup of sugar and continue beating on high speed until the whites are stiff but not dry, about 1 more minute.
- Pour the egg yolk mixture over the flour mixture and use a spatula to blend them together. Gently fold in the egg white mixture until just combined. Pour the batter into the prepared casserole dish and bake for 30-35 minutes.
- Once the cake has cooled, use a fork to pierce it all over, then slowly drizzle the three-milk mixture over the top. Allow the cake to rest for 30 minutes before topping it with whipped cream and berries.
This three leche recipe is undeniably one of the most moist cakes you’ll encounter. It offers incredible satisfaction, and savoring each bite is a delight. Prepare this dessert for your next gathering, and you’ll quickly gain renown for your Tres Leches recipe!
Our Best Potluck Desserts:
- Strawberry Ice Cream Recipe – An irresistibly delicious gelatin dessert
- Tiramisu – An authentic Italian dessert that requires no baking
- Baklava – Can be prepared in advance and even frozen for months
- Chocolate Cake – Paired with the most decadent chocolate frosting
- Mini Caramel Cheesecakes – Elegant and incredibly simple to make
- Fruit Salad – A nutritious “dessert” served with honey syrup
Answering Your Burning Questions:
You can prepare and assemble a Tres Leches Cake 1 to 2 days in advance. Cover it and refrigerate overnight. Add fresh berries just before serving, especially if they are sliced.
The cake’s intended to be exceptionally moist. Being a sponge cake, it effortlessly absorbs the generous syrup without getting soggy. That’s why I avoid boxed white cake mix—it can quickly become soggy as it’s not built to absorb liquid.
You can prepare the cake base in advance. Once cooled to room temperature, tightly cover the casserole dish with a few layers of plastic wrap and freeze the Tres Leches Cake base for up to 2 months. Thaw the cake in the refrigerator overnight or on the counter before use. It’s not advisable to freeze the cake once the syrup and frosting are added.
PS: If you give this recipe a try, I’d love to hear your thoughts! Please leave a review in the comments section and rate it in the recipe card. Your feedback is greatly appreciated! You can also follow along on Enregistrer, Facebook for more delicious recipes.
Tres Leches Cake Recipe
Ingredients
- 1 cup of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 5 large eggs
- 1 cup of sugar divided into 3/4 cup and 1/4 cup
- 1 teaspoon of vanilla extract
- 1/3 cup of whole milk
Syrup:
- 12 ounces of evaporated milk
- 9 ounces of sweetened condensed milk
- 1/3 cup of heavy whipping cream
Frosting:
- 2 cups of heavy whipping cream
- 2 tablespoons of granulated sugar
- 1 cup of berries for garnish optional
Instructions
How to Make Tres Leches Cake Base:
- To begin, preheat the oven to 350°F and butter a 9×13 casserole pan. Set up three mixing bowls.
- In a large bowl, sift together 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Separate the egg whites and yolks into the other two bowls.
- Using an electric mixer on high speed, beat the egg yolks with 3/4 cup of sugar until they turn a pale yellow, about 2 minutes. Stir in 1/3 cup of milk and 1 teaspoon of vanilla.
- Beat the egg whites on high speed until soft peaks form, approximately 1 minute. With the mixer still running, gradually pour in the remaining 1/4 cup of sugar and beat on high speed until the egg whites are stiff but not dry, about 1 more minute.
- Pour the egg yolk mixture over the flour mixture and gently combine with a spatula. Carefully fold in the egg white mixture until just combined. Pour the batter into the prepared pan and spread it evenly.
- Bake at 350°F for 30-35 minutes or until a toothpick inserted into the center comes out clean.
For the 3-Milk Syrup:
- In a large measuring cup or bowl with a pouring lip, mix together 1/3 cup of heavy whipping cream, 12 ounces of evaporated milk, and 9 ounces of condensed milk. Once the cake has cooled, use a fork to pierce the surface all over. Slowly pour the milk mixture over the cake.
To Make the Whipped Cream Frosting:
- Pour 2 cups of cold heavy whipping cream and 2 tablespoons of sugar into a large chilled mixing bowl. Beat on high speed for 1 1/2 to 2 minutes, or until the mixture is thick, whipped, and spreadable. Use a spatula to spread it over the cake, then decorate with berries if desired.
