Tres Leches Cake is a rich, moist, and indulgent Latin American dessert made by soaking a light sponge cake in a mixture of three types of milk—hence the name “Tres Leches,” which means “three milks” in Spanish. It’s creamy, yet not too sweet, and is typically topped with whipped cream and sometimes cinnamon or fresh fruit. Here’s a classic recipe you can try:
🌟 Classic Tres Leches Cake Recipe
🧁 Ingredients:
For the cake:
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1 cup (120g) all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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5 large eggs, separated
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1 cup (200g) granulated sugar, divided
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⅓ cup (80ml) whole milk
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1 tsp vanilla extract
For the milk soak:
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1 can (12 oz) evaporated milk
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1 can (14 oz) sweetened condensed milk
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½ cup (120ml) heavy cream
For the whipped topping:
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1 ½ cups (360ml) heavy cream
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3 tbsp powdered sugar (or to taste)
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1 tsp vanilla extract
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Ground cinnamon (optional, for dusting)
🧑🍳 Instructions:
1. Make the cake:
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Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) baking dish.
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In a medium bowl, sift together flour, baking powder, and salt.
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In a large bowl, beat egg yolks with ¾ cup sugar until pale and thick. Stir in milk and vanilla.
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Gently fold in the dry ingredients.
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In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
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Gently fold the egg whites into the batter until just combined. Don’t overmix!
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Pour into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
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Let cool completely.
2. Soak the cake:
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In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
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Poke the cooled cake all over with a fork or skewer. Pour the milk mixture evenly over the cake. Let it soak for at least 2–3 hours, or overnight in the refrigerator for best results.
3. Top it off:
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Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Spread evenly over the soaked cake.
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Dust with cinnamon if desired, or top with berries for a fresh touch.
🍓 Tips & Variations:
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Add a splash of rum or Kahlúa to the milk soak for a grown-up twist.
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Top with toasted coconut, strawberries, or mango slices for a tropical flair.
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Make it ahead—Tres Leches tastes even better the next day!