Tres Leches Cake
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This incredibly yummy Tres Leches Cake is a Latin American classic that is going to blow your mind and satisfy your sweet tooth! Made with a vanilla sponge cake that is soaked in 3 different kinds of sweetened milk and then topped with whipped cream and a sprinkle of cocoa powder, this cake is sweet, soft, and melt in your mouth delicious!
The Ultimate Tres Leches Cake
I’m thrilled to share my recipe for Tres Leches Cake, the ultimate dessert for anyone with a sweet tooth. This cake is pure magic – soft, moist, and utterly delicious. With its irresistible combination of sponge cake soaked in three types of milk and topped with whipped cream and fresh berries, this dessert is sure to be a crowd-pleaser at any gathering.
Every bite of this Tres Leches Cake is a heavenly experience, as the milk mixture soaks into the sponge cake, creating a velvety texture that melts in your mouth. The cake is simple to make and uses ingredients that you probably already have on hand, but the end result is nothing short of amazing. Plus, with the option to add a splash of rum to the milk mixture, this cake is perfect for adult-only occasions or to add a little extra kick to your dessert. Whether you’re celebrating a special occasion or just craving something sweet, this Tres Leches Cake is sure to satisfy your sweet tooth and leave you wanting more!
In fact, I fell so in love with this cake that I even developed a whole other recipe around it. I took everything that I love about Tiramisu and created the ultimate rum-filled Tiramisu Tres Leches Cake!
Why You’ll Love This Tres Leches Cake
- Easy Dessert Recipe! This is a super simple cake recipe perfect for novice bakers that doesn’t require any fancy ingredients, much prep time, or special baking skills.
- Three Milk Cake! The secret to this deliciously soft and ultra-moist sweet cake is the combination of 3 kinds of milk, perfectly whipped egg whites, and the soaking time.
- Perfect For Any Occasion! This Latin classic is a crowd-pleasing versatile cake that can be served as is for dessert after any meal or dressed up with berries for a party.
- Eggs – You will need to separate some room temperature large eggs for the batter. The yolks are used to give the cake richness and the whites make it light and fluffy.
- Sugar – Simple white granulated sugar is used to sweeten the batter and stiffen the whipped egg whites.
- Vanilla Extract – Always use pure vanilla extract for the best flavor.
- Flour – Basic all-purpose flour will do the trick, but cake flour is another option.
- Baking Powder – Used as a leavening agent to give the cake rise along with the whipped egg whites.
- Salt – Just a bit of salt is used to balance the sweetness and round out the flavors of the cake.
- Milk – Any kind of regular milk will work, but I suggest using whole milk or 2%.
- Sweetened Condensed Milk – Adds sweetness and lovely to the texture of the cake.
- Evaporated Milk – It’s condensed milk without any added sugar.
- Milk – I suggest using whole milk or 2% for the best results.
- Rum – This ingredient is optional but takes this already delicious cake to a whole other level!
- Whipped Cream – Used to create a lovely light and creamy top layer! You can also use cool whip if you prefer.
- Cocoa Powder – A dusting of Dutch processed cocoa powder gives the cake a touch of chocolatey goodness.
- Fresh Berries – Strawberries, blueberries, and raspberries all make a wonderful addition to this dessert.
This cake recipe is foolproof! I do recommend using a stand mixer or electric hand mixer to make the batter, but other than that if you follow my simple instructions it’s an easy breezy recipe.
The first step is to preheat your oven to 375°F (191°C) so that it’s nice and hot once your batter is made. Then spray a 9×13-inch cake pan with nonstick cooking spray or grease it with vegetable oil to prevent the cake from sticking.
To begin, start by separating all the eggs and putting the egg whites in a separate bowl for later. Then put the egg yolks, ⅔ cup of sugar, and vanilla extract in a separate large bowl and beat the ingredients together for about 2 minutes with a mixer on high speed until the mixture is thick and pale in color.
Next, mix the flour, baking powder, and salt together with a whisk in another bowl. Then add half of the dry ingredients to the egg yolk mixture and whisk everything together until it’s well combined. Now, whisk in the milk followed by the rest of the dry ingredients making sure to mix the batter well. The cake batter will be pretty thick at this point.
This step is fairly important and makes the cake light and fluffy. To start, beat the egg whites with a mixer on high speed until stiff peaks form. This can take anywhere from 4 to 5 minutes. Next, add 3 tablespoons of sugar and continue beating the egg whites for another minute or until the sugar is fully incorporated. Then use a rubber spatula to very carefully fold the whipped egg whites into the cake batter.
After the egg whites have been folded into the batter, pour it into the greased prepared pan. Now, put the cake in the oven to bake for 20 minutes or until a toothpick comes out clean. Then when the cake is done, let it cool in the pan for 10 minutes.
While the cake is cooling, whisk all the milk sauce ingredients together in a medium bowl. Next, use a fork to pierce the entire surface of the cake with little holes. Then slowly pour the milk mixture evenly over the whole cake. Now, cover the pan with plastic wrap and put the cake in the fridge for at least 3 hours and up to overnight.
To finish the recipe, spread the whipped cream evenly over the surface of the cake. Then dust it with some cocoa powder and top it with some fresh berries if you like.
Frequently Asked Questions
What is Tres Leches Cake?
Tres leches cake is a delicious sponge cake soaked in a mixture of three types of milk – evaporated milk, condensed milk, and heavy cream. It is a classic Latin American dessert that is creamy, moist, and full of flavor.
Can I make Tres Leches Cake in advance?
Yes! Tres Leches Cake can be made a day or two ahead of time, making it perfect for parties and gatherings.
Can I substitute the rum in the milk sauce?
If you prefer not to use rum, you can substitute it with another flavored liquor or omit it altogether.
Can I use whipped cream instead of Cool Whip for the topping?
Yes! You can use homemade whipped cream instead of Cool Whip for a fresher taste. Just be sure to sweeten it to your preference.
Expert Tips
- Use room temperature eggs. It’s always best to use room-temperature eggs. In this case, the yolks will emulsify better and the whites will form stiff peaks much faster.
- Gently fold in the egg whites. You must carefully blend the whipped egg whites into the batter. If you overmix them they will deflate and the cake will not turn out light and airy.
- Let the cake soak. You have to give the cake at least 3 hours of time to soak up the milk mixture. This step is what makes tres leches cake unique and special.
How to Store Leftovers
Store leftover cake in airtight container in the fridge for 4 to 5 days. While it’s not recommended to freeze Tres Leches Cake due to its texture, you can freeze the unfrosted cake and then add the milk mixture and toppings after thawing.
Other Delicious Cakes To Try
- Red Velvet Cake
- Cheesecake Recipe
- German Chocolate Cake
- Carrot Cake
- Tiramisu Tres Leches Cake
- Rum Baba
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Tres Leches Cake
Video
Ingredients
For Cake
- 6 large eggs (separated)
- ⅔ cup sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 3 tablespoons sugar ((for egg whites))
For Milk Sauce
- 14 ounce sweetened condensed milk ((1 can))
- 12 ounce evaporated milk ((1 can))
- ½ cup milk
- 2-3 tablespoons rum
Optional Toppings
- 16 ounce whipped cream ((I used cool whip))
- cocoa powder
- mixed berries (such as strawberries, raspberries, blueberries)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375℉. Spray a 9×13 inch baking pan with cooking spray. Set aside.
- Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the ⅔ cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
- Into another bowl whisk together the flour, baking powder and salt. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
- Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
- Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes.
- While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Pierce the entire surface of the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
- Top the cake with whipped cream, cocoa powder and berries, if preferred.
Notes
- Make sure to let the cake cool completely before adding the milk mixture, otherwise the cake may become soggy.
- For a richer flavor, you can add a splash of rum or brandy to the milk mixture.
- Use a fork to pierce the cake all over before adding the milk mixture, so that the cake can better absorb the milk.
- When beating the egg whites, make sure that the mixing bowl and whisk are completely clean and free of any grease or residue, as even a small amount can prevent the egg whites from properly whipping.
- Garnish the cake with fresh berries and cocoa powder just before serving to add a beautiful and delicious touch.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Been doing this cake for years. For the cake mixture I use 1 box of Betty Crocker Super Moist Yellow cake mix, add 1.5 cup water, I tbs vegetable oil, 2 tbs vanilla extract and 4 eggs. Results are fantastic and a lot easier. On the milk sauce I add 2 tbs instant coffee granules like Medaglia d’Oro instant espresso coffee. I top it with 1 lb Mascarpone cheese mixed with 1 8oz container of Cool Whip, 1/2 cup of powdered sugar and optional 1/2 cup of shaved of chocolate or cocoa powder and raspberries as decoration. I call this whole creation “Tres Leches Tiramisu” cake. Try it, you’ll love it.
Your “Tres Leches Tiramisu” cake sounds like a truly decadent treat! Thanks for sharing.
I have spiced rum. Would that work? It’s such a small amount I’m thinking it would do fine and give it bit of a kick! My cake is cooling now.
Absolutely! Spiced rum should work wonderfully in this tres leches cake recipe. The subtle spices in the rum can add an interesting depth of flavor. Plus, you’re right that it’s a small amount, so it won’t overpower the other flavors. I hope you enjoy the added kick, and I can’t wait to hear how it turns out!
I made this cake on the weekend. It’s a great dessert for a large group as it’s quite big. The recipe was easy to follow and the result simply a hit. Instead of rum I used butter rum essence which we can buy in Australia and served it with blueberries.
I’m so glad to hear that the cake was a hit for your large gathering! It’s always great when a recipe can feed a crowd and bring people together. Your substitution of butter rum essence sounds absolutely delicious, and I bet it paired wonderfully with the blueberries. Thanks for sharing your personal touch with us, it’s always fun to see how others adapt recipes to their own taste and what’s available to them locally.
Just finished making this and can’t wait to try it… It’s chilling now… One comment though, I find that the amount of the milk sauce seems to be enough for two of these cakes,… I poured almost all of it in and it seems to be quite saturated already… Any thoughts? Thank you
It’s supposed to be very saturated, so go ahead and add it all.
Is it possible to make this lactose free?
So I know you can find lactose free milk, because I buy it regularly, but I’ve never seen lactose free condensed milk or evaporated milk. However, I just did a quick google search and it seems that they do make it, so yeah if you can find the products, you can make this lactose free.
My first xake from scratch and it was an absolute hit this Mother’s day
Hello, could you clarify – the milk mixture should be poured over the cake only after 10 minutes of cooling? I think I read somewhere that the cake should be completely cooled off before pouring the milk mixture. Thank you!
We like to pour the mixture over when the cake is still warm. It soaks everything up so much better!
What kind of rum do you use?
I used Captain Morgan, but use whatever you have in your house.
Hi!
Can I use 3.25% homogenized milk for this cake?
Thanks!
Yes you can!
This has been my go to for Tres Leches cake and has been amazing every time! Thank you!
My pleasure, so happy you’re enjoying it!
Oh Jo…. This cake was FANTASTIC!!!! I made it to check if I wanted to use it for my high pressure Bookclub dinner (kidding – self applied pressure 🙂 and the whole family could not have loved it more! I did not have the marscapone or rum for my trial run, and I put on both a dusting of cocoa and grated/chopped chocolate, and it was DREAMY. But I will def go for both the marscapone and the rum for the dinner next week. It lasted in the frig for 3-4 days, and I was so happy everyday that I got to have it for dessert, and it was as good the last day as the first.
YOU are my new guilty pleasure, and I read your recipes every day during my lunch break 😀 I have made several of your meals, and tonight its the white chicken enchiladas! I can hardly wait! I promise to get better about writing reviews, as you are a fantastic cook, and I am so glad you share your great taste!!!
Thank you from the bottom of my heart, and my stomach 🙂 <3
Jennifer, you’ve made my day! So glad you like this!
Can you freeze this cake?
This cake isn’t very freezer friendly! Since the cake is soaked in the 3 milk mixture, it will turn into a deflated soggy mess after it thaws.
Will this recipe work in other cake pan sizes? Needing to make enough for about 50+ people. But I only have one 9×13. Can I use 10×10 or 8×8 (x2)?
You can, however keep on eye on the time as you might have to adjust the baking time a bit.
I can’t access the video
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Hey..dont u need butter for this recipe?
Nope, no butter required! Tres leches translates to “3 milks”, referring to the evaporated, condensed, and regular milk.