Classic Tres Leches Cake Recipe
If you’re searching for the ultimate celebration of sweetness and comfort, look no further than Classic Tres Leches Cake. This Latin American treasure features a cloud-like sponge cake that soaks up a rich trio of milks, becoming divinely moist and creamy without ever feeling heavy. Finished with a billowy topping of whipped cream, it’s a show-stopper dessert that’s as easy to make as it is impressive to serve. Whether you’re gathering friends or simply treating yourself at home, this Classic Tres Leches Cake brings pure joy to every bite.
Ingredients You’ll Need
It’s amazing how a handful of humble ingredients can come together to create such an unforgettable treat. Each element here plays a crucial role in building the texture, flavor, and iconic look of Classic Tres Leches Cake—don’t skip or substitute if you want the full magic!
- All-purpose flour: This is the foundation of your sponge; don’t over-mix to keep the cake light and fluffy.
- Baking powder: Adds the lift, creating that airy crumb essential for soaking up all that lovely milk.
- Salt: Don’t underestimate this little pinch—it sharpens flavors and keeps the sweetness in check.
- Large eggs (separated): Separating ensures the yolks add richness and the beaten whites create loft.
- Granulated sugar: Divided use here provides sweetness for both yolks and whites—crucial for structure and taste.
- Whole milk: Adds tenderness to the batter and enriches both the cake and the soaking mixture.
- Vanilla extract: That warm, fragrant note makes the cake feel homemade and extra special.
- Evaporated milk: One of our “tres leches,” it brings a silky, not-too-heavy texture to the soak.
- Sweetened condensed milk: For creaminess and sweet depth that’s instantly recognizable in Classic Tres Leches Cake.
- Heavy whipping cream: Whips into a dreamy cloud for the topping—don’t swap for a lower-fat alternative!
- Powdered sugar: Sweetens and stabilizes the whipped topping, blending smoothly without grittiness.
- Ground cinnamon (optional): A light sprinkle brings a subtle warmth and hint of spice.
- Fresh berries (optional): Their tartness and color pair perfectly with the richness of the cake.
How to Make Classic Tres Leches Cake
Step 1: Prepare the Sponge Cake
Preheat your oven to 350°F (175°C) and butter or spray a 9×13-inch dish, then dust it lightly with flour. Whisk together flour, baking powder, and salt in a medium bowl to combine your dry ingredients. In a large bowl, beat the egg yolks with 3/4 cup sugar until they’re thick and pale—a good few minutes for best volume! Stir in the milk and vanilla, then gently fold in your flour mixture until just combined. Avoid over-mixing; this keeps your cake tender.
Step 2: Whip and Fold in Egg Whites
Next, clean and dry another bowl thoroughly (greasy bowls are a no-go for meringue!). Beat the egg whites to soft peaks, then slowly add the remaining 1/4 cup sugar and keep beating until stiff peaks form. This will make your sponge light as air. Gently fold these whites into your yolk-flour mixture in several batches, using a spatula and careful, circular movements to avoid deflating the batter.
Step 3: Bake the Cake
Pour your almost weightless batter into the prepared pan, smoothing it evenly to the edges. Bake for 25–30 minutes, until the cake is golden and a toothpick comes out clean or with a few moist crumbs. Let your cake cool completely on a wire rack. This structure is what allows the milk soak to be absorbed so beautifully in Classic Tres Leches Cake.
Step 4: Soak the Cake with Milks
In a large measuring jug, blend evaporated milk, sweetened condensed milk, and whole milk into one delicious trio. Once the cake is cool, use a fork or skewer to poke generous holes all over its surface. Pour the milk mixture slowly and evenly, pausing occasionally to allow the cake to drink it all in. Cover and refrigerate for at least four hours, but if you have time, overnight produces the creamiest Classic Tres Leches Cake imaginable.
Step 5: Make and Spread the Whipped Cream
Chilled cake calls for a luscious topping! Pour cold heavy cream into a chilled bowl and whisk (by hand or mixer) until soft peaks just begin to form. Add powdered sugar and vanilla, then continue whipping until you have soft, sturdy peaks—don’t over-whip or it’ll turn buttery. Generously spread this airy cream over your cake with an offset spatula. If you’d like, finish with a dusting of cinnamon or a scatter of fresh berries right before serving.
How to Serve Classic Tres Leches Cake
Garnishes
No Classic Tres Leches Cake is complete without a lavish crown of whipped cream. For an extra flourish, a sprinkle of cinnamon or a handful of fresh berries gives beautiful color contrast and a pop of bright flavor. Mint leaves or edible flowers are a delightful finishing touch if you’re feeling fancy!
Side Dishes
Because this cake is so rich and creamy, light accompaniments are best. Serve each slice with a small dish of tart berries, a tropical fruit salad, or a cup of espresso to balance out the sweetness. If you’re entertaining, a chilled glass of sparkling wine complements the dessert’s indulgence wonderfully.
Creative Ways to Present
For gatherings, try serving Classic Tres Leches Cake in individual jars or ramekins for a fun twist. Cut into neat squares or circles with a biscuit cutter for a plated dessert look. Even layering cubes of soaked cake and cream in parfait glasses offers a playful, modern presentation that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Classic Tres Leches Cake keeps beautifully refrigerated for up to three days. Simply cover the pan with foil or airtight wrap to protect the cream topping and prevent it from absorbing fridge odors. The flavors actually meld and improve over the first day!
Freezing
You can freeze the sponge portion before soaking it with the milk mixture: wrap it tightly in plastic, then foil, and freeze for up to 2 months. Once thawed, continue with the milk soak and topping. Freezing the fully assembled cake isn’t recommended as the texture of the whipped cream and milky layers may alter once thawed.
Reheating
This cake is meant to be served chilled, so there’s no need to reheat. If you’ve stored leftovers in the fridge, just let the cake sit at room temperature for 10–15 minutes before serving to take the chill off and maximize the flavors.
FAQs
Can I make Classic Tres Leches Cake a day ahead?
Absolutely! In fact, making Classic Tres Leches Cake a day ahead is ideal, as an overnight soak in the fridge allows the cake to become ultra-moist and flavorful. Just keep the whipped cream topping separate until closer to serving for freshest results.
What if I don’t have evaporated milk?
If you don’t have evaporated milk, you can simmer regular whole milk until it’s reduced by about 60 percent to mimic the thicker texture and taste. The flavor profile is slightly different, but you’ll still have a delicious result.
How do I know when the cake has absorbed enough milk?
When the milks have been poured over and the cake looks glossy and uniformly moist without sitting puddles, you’re set. After chill time, the liquid will be fully absorbed and the sponge will be rich but not mushy.
Can I make Classic Tres Leches Cake gluten-free?
You can substitute a high-quality gluten-free 1:1 baking flour blend for the all-purpose flour with good results. Just be sure not to over-mix and check your baking powder for hidden gluten.
Is Classic Tres Leches Cake supposed to be soggy?
No, the goal is a sumptuously moist and creamy sponge, but never soggy or falling apart. If the cake is too wet or soupy, it was likely over-soaked or under-baked. Proper chilling and careful soaking ensure the perfect texture.
Final Thoughts
I can’t encourage you enough to gather a few simple ingredients and treat yourself to the pure comfort of Classic Tres Leches Cake. Whether you’re baking for a special occasion or just want a slice of creamy, dreamy nostalgia, this recipe truly delivers. I promise—you’ll want to make it again and again!
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Classic Tres Leches Cake Recipe
- Total Time: 5 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and creamy delight of Classic Tres Leches Cake. This Latin American dessert features a light sponge cake soaked in a three-milk mixture and topped with luscious whipped cream. Perfect for special occasions or a sweet treat any day!
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the milk soak:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup whole milk
For the topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon (optional)
- fresh berries (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Beat egg yolks: In a large bowl, beat the egg yolks with 3/4 cup sugar until thick and pale. Stir in milk and vanilla.
- Combine wet and dry: Gently fold in the flour mixture into the egg yolk mixture.
- Whip egg whites: In a clean bowl, beat egg whites until stiff peaks form. Fold into the batter.
- Bake: Pour batter into pan and bake for 25–30 minutes. Cool completely.
- Soak the cake: Whisk together milks. Poke holes in cake and pour mixture over. Refrigerate.
- Make the topping: Beat cream, sugar, and vanilla until soft peaks form. Spread over cake.
- Final touches: Dust with cinnamon, top with berries if desired. Serve and enjoy!
Notes
- For best results, let the cake soak overnight.
- Use a serrated knife for clean slices.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 34g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg
