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Tres Leches Cake Recipe

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4.4 from 9 reviews

This classic Tres Leches Cake is a moist and indulgent sponge cake soaked in a rich blend of three milks—evaporated milk, sweetened condensed milk, and heavy cream. Topped with lightly sweetened whipped cream and a dusting of cinnamon, this traditional Latin American dessert is perfect for gatherings and celebrations. The cake is baked until fluffy, then poked and soaked to absorb the delicious milk mixture, resulting in a luscious, melt-in-your-mouth texture.

Ingredients

Dry Ingredients

  • 1 1/2 cups plain flour / all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp cooking salt / kosher salt

Wet Ingredients for Cake Batter

  • 3 large eggs (at room temperature, ~50 – 55g / 2oz each)
  • 1 cup white sugar (caster sugar/superfine or granulated)
  • 2 tsp vanilla extract
  • 1/2 cup full-fat milk (at room temperature)

Three Milk Mixture

  • 1 x 340g / 12oz can evaporated milk
  • 1 x 395g / 14oz can sweetened condensed milk
  • 1 cup thickened cream / heavy cream (or regular full-fat cream)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)

Topping

  • 1 1/2 cups thickened cream / heavy cream (or whipping cream)
  • 3 tbsp white sugar
  • 1 tsp vanilla extract
  • 1/2 tsp + cinnamon powder (for sprinkling)

Instructions

  1. Preheat oven: Preheat your oven to 180°C/350°F (160°C fan-forced). Grease a 23 x 33cm (9 x 13 inches) metal baking pan with butter—avoid glass or ceramic pans and do not line with paper.
  2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Beat eggs and sugar: Using a stand mixer fitted with a whisk attachment or a hand electric beater, combine eggs, sugar, and 2 teaspoons vanilla extract. Beat on medium-high speed for 10 minutes until the mixture becomes pale yellow and fluffy.
  4. Incorporate dry ingredients and milk: Reduce mixer speed to low. Gradually add half the flour mixture, then all the milk, then the remaining flour mixture while mixing. Stop as soon as most flour is incorporated, then fold gently with a rubber spatula to combine fully without deflating.
  5. Bake the cake: Pour the batter into the prepared pan and bake for 25 minutes or until a skewer inserted in the center comes out clean. Allow to cool for 30 minutes.
  6. Prepare the three-milk mixture: In a large bowl or jug (1.5 liters/quarts), whisk together evaporated milk, sweetened condensed milk, thickened cream, 1 teaspoon vanilla extract, and almond extract if using.
  7. Soak the cake: Using a thin chopstick, poke numerous holes (around 130, in approximately 13 rows of 10) through the cake down to the base. Slowly pour the milk mixture evenly over the cake in three additions, allowing a couple of minutes between pours for absorption. Concentrate pouring more in the center if the cake slopes to avoid pooling on the edges.
  8. Chill: Refrigerate the cake for at least 4 hours or preferably overnight to allow the milk mixture to fully soak through the cake.
  9. Whip topping cream: On the day of serving, beat 1 1/2 cups thickened cream, sugar, and vanilla extract with a stand mixer or electric beater until firmly whipped.
  10. Assemble and garnish: Spread the whipped cream evenly over the soaked cake. Sprinkle cinnamon powder over the top using a fine sieve from a height for even coverage.
  11. Serve: Cut the cake into 12 very generous or 20 sensible pieces and serve directly from the pan.

Notes

  • Use a metal pan instead of glass or ceramic to ensure even baking and proper soaking.
  • Optional almond extract adds a delicate nutty flavor but can be omitted.
  • Stabilizing the whipped cream with a commercial cream stabilizer allows you to prepare the topping a day ahead.
  • Ensure eggs and milk are at room temperature to help the batter mix evenly and rise well.
  • Be gentle when folding flour into the egg mixture to maintain the light, airy texture of the cake.

Find it online: https://lauracooks.com/tres-leches-cake-recipe/