Tres Leches Cake Recipe

a forkful of tres leches cake resting on a white plate with a slice of tres leches cake.

Course: cake, Dessert

Cuisine: Mexican

Prep Time: 20

Cook Time: 35

Cool/Chill Time: 4

Total Time: 4 55

Servings: slices

Calories: 389kcal

Author: Becky Hardin

Tres Leches cake is a beautifully-light sponge cake that is sure to please. Soaked in a mixture of sweet milks, and topped with whipped cream, it's utterly delicious! This homemade dessert is so easy to make, and its perfect texture will make every bite a delight.

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Equipment

Ingredients

For the Cake

1 cup Bob’s Red Mill Unbleached White All Purpose Flour 136 grams
1½ teaspoons Bob’s Red Mill Baking Powder 6 grams
¼ teaspoon kosher salt
5 large eggs 250 grams, separated
1 cup granulated sugar 200 grams, divided
⅓ cup whole milk 76 grams
1 teaspoon pure vanilla extract 4 grams
½ teaspoon almond extract 2 grams

For the Milk

14 ounces sweetened condensed milk 396 grams (1 can)
12 ounces evaporated milk 340 grams (1 can)
½ cup heavy whipping cream 114 grams

For the Topping

1 cup heavy whipping cream 227 grams
½ teaspoon pure vanilla extract 2 grams
2 tablespoons powdered sugar 14 grams (use more if desired)
Ground cinnamon for dusting

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray.
In a medium bowl, whisk the flour, baking powder, and salt until combined.
1 cup Bob’s Red Mill Unbleached White All Purpose Flour, 1½ teaspoons Bob’s Red Mill Baking Powder, ¼ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, mix the egg yolks and ¾ cup sugar on medium-high speed until fluffy and pale yellow, about 3-4 minutes.
5 large eggs, 1 cup granulated sugar
Add in the milk, vanilla, and almond extract. Mix to combine.
⅓ cup whole milk, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
With the mixer running, slowly add in the dry ingredients. Mix until just combined, then set aside.
Add the egg whites to a medium bowl. Using an electric hand mixer, beat the egg whites until soft peaks form. With the hand mixer still running, slowly pour in the remaining ¼ cup sugar. Continue beating the egg whites until stiff peaks form.
Gently fold the egg whites into the cake batter, taking care not to deflate them.
Pour the batter into the prepared baking pan, spread evenly, and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs but no wet batter.
Set the cake on a wire rack to cool. Do not remove it from the baking pan.
Meanwhile, stir the sweetened condensed milk, evaporated milk, and heavy whipping cream together in a medium bowl or liquid measuring cup.
14 ounces sweetened condensed milk, 12 ounces evaporated milk, ½ cup heavy whipping cream
Once the cake has cooled, use a skewer to poke holes all over the top of the cake.
Pour the milk mixture evenly over the cake, let cool for 2 hours at room temperature, cover, and chill in the refrigerator for another 2 hours.
Just before serving, whip the heavy whipping cream, vanilla extract, and powdered sugar into medium-soft peaks. Spread over the cake. Use a small sieve to dust the cake with cinnamon. Slice and serve!
1 cup heavy whipping cream, 2 tablespoons powdered sugar, ½ teaspoon pure vanilla extract, Ground cinnamon

Video

Notes

Be sure to spoon and level the dry ingredients to prevent a dry, dense cake.
Cold eggs are easier to separate into whites and yolks than room temperature eggs.
To whip the egg whites, use a clean bowl and ensure there are no yolk remnants in the whites. Any fat will hinder the whipping.
Gently fold the egg whites into the batter to prevent deflating.
When pouring the cake into the baking pan, spread the batter evenly to create a level cake that will soak up the milk more evenly.
Let the cake soak in the milk mixture for at least 4 hours before serving. This will allow the cake ample time to soak in the milk evenly and become moist and tender.
Do not top the cake with whipped cream until it has fully chilled; otherwise, the whipped cream will melt into the cake.
I recommend waiting to top the cake with the whipped cream until just before you plan to serve it, especially if you are preparing it in advance.
If you plan to leave this cake out for an extended period of time in warm conditions, you may wish to use stabilized whipped cream to prevent deflating.
Serve this cake as is or topped with fresh berries or a drizzle of caramel, chocolate sauce, or dulce de leche.

Storage: Store tres leches cake tightly covered in the refrigerator for up to 4 days.

Nutrition