I’m sharing my Authentic Tres Leches Cake Recipe: a 100% homemade take where a light sponge meets a three-milk soak and a sweetened whipped cream topping.

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I’ve baked dozens of versions and finally nailed what I call the Best Tres Leches Cake Recipe. Think of an Authentic Tres Leches Cake Recipe but with richer custardy notes, a true Three Milk Cake that makes people ask for the recipe.

The airy sponge and a milky soak are the stars, and ingredients like sweetened condensed milk and eggs give it that silky texture and just-right sweetness. My first attempt looked tragic but tasted promising, which kept me going.

If you want a dessert that feels special without being pretentious, this will surprise you and become the one you make again and again.

Ingredients

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Eggs give structure and protein help the cake rise and stay moist
Flour supplies carbs and gluten it forms the cake crumb and texture
Sugar sweetens heavily adds browning and tender crumb not healthy in excess
Sweetened condensed milk, ultra sweet milk adds caramel like richness and lots of sugar
Evaporated milk concentrated milk that boosts creaminess without extra sweetness adds body
Heavy whipping cream used for whipped topping gives fat creaminess and a light airy finish
Vanilla extract little goes far gives warm aroma and balances sweetness
Fresh berries bright tart berries cut richness add color vitamins and a fresh bite

Ingredient Quantities

1 cup (120g) all-purpose flour, sifted

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

5 large eggs, separated

1 cup (200g) granulated sugar, divided

1/3 cup (80ml) whole milk

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract, divided

1 can (12 fl oz / 354ml) evaporated milk

1 can (14 fl oz / 396g) sweetened condensed milk

1 cup (240ml) whole milk

2 cups (480ml) heavy whipping cream

1/4 cup (30g) powdered sugar

1/2 teaspoon ground cinnamon (optional)

Fresh berries for garnish (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan and line the bottom with parchment if you want easy removal. Sift together 1 cup (120g) all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt into a bowl.

2. In a medium bowl whisk 5 egg yolks with 1/4 cup of the granulated sugar until it gets a little paler, then stir in 1/3 cup (80ml) whole milk, 3 tablespoons melted unsalted butter and 1/2 teaspoon of the vanilla extract.

3. Fold the yolk mixture into the dry ingredients until just combined, dont overmix or the cake will be tough.

4. In a separate large bowl beat the 5 egg whites until foamy, then gradually add the remaining 3/4 cup granulated sugar and beat to glossy stiff peaks. A pinch of salt or a cold bowl helps the whites whip faster.

5. Gently fold about a third of the beaten whites into the batter to lighten it, then fold in the rest carefully so you keep as much air as possible. Pour the batter into the prepared pan and smooth the top.

6. Bake for 25 to 30 minutes or until the top is golden and a toothpick in the center comes out clean. Let the cake cool in the pan for 10 minutes, then poke holes all over the top with a fork or skewer.

7. Whisk together 1 can (12 fl oz / 354ml) evaporated milk, 1 can (14 fl oz / 396g) sweetened condensed milk and 1 cup (240ml) whole milk. Slowly pour the milk mixture over the warm cake, pouring evenly and letting it soak in as you go. Cover and refrigerate at least 4 hours, preferably overnight for best flavor.

8. Before serving whip 2 cups (480ml) heavy whipping cream with 1/4 cup (30g) powdered sugar and the remaining 1/2 teaspoon vanilla until medium to stiff peaks form. Spread the sweetened whipped cream over the chilled, milk-soaked cake.

9. Sprinkle 1/2 teaspoon ground cinnamon on top if you like and garnish with fresh berries for color. For clean slices dip a sharp knife in hot water and wipe between cuts.

10. Keep leftovers covered in the fridge for up to 3 days. Pro tip: make it the day before a party so the cake has time to soak up all the milk and tastes even better.

Equipment Needed

1. 9×13 inch baking pan (line with parchment for easy removal)
2. Mixing bowls, at least one medium and one large
3. Electric mixer (hand or stand) or a balloon whisk if youre whipping by hand
4. Sifter or fine mesh sieve for the flour
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Rubber spatula for folding and scraping the bowl
7. Metal whisk for the yolk/milk mixture
8. Fork or skewer to poke holes, and a sharp knife for clean slices
9. Wire cooling rack and oven mitts for safe handling

FAQ

Q: How do I make sure the cake soaks up the tres leches mixture evenly?

A: Right after the cake cools for 10 to 15 minutes poke it all over with a skewer or fork, pour the milk mixture slowly so it has time to sink in, and let it sit in the fridge for at least 4 hours. If you pour too fast it puddles on top, so go slow, ok?

Q: Can I use low fat milk or skim instead of whole milk?

A: You can, but the cake wont be as rich or creamy. Whole milk, evaporated milk and sweetened condensed milk give that classic lush texture. If you care about calories, swap the heavy cream topping for a lighter whipped cream, but expect less decadence.

Q: How long should I chill the cake before serving?

A: Chill it at least 4 hours, overnight is even better. Overnight the flavors meld and the cake becomes super moist. Keep it covered in the fridge and eat within 3 to 4 days for best texture.

Q: My cake sank in the middle or was dense. What went wrong?

A: Most often thats from overmixing the batter, not folding the beaten egg whites gently, or underbaking. Also opening the oven door too early can make it fall. Be gentle when folding, bake until a toothpick comes out mostly clean, and dont open the oven too soon.

Q: Can I make this ahead or freeze it?

A: You can bake the plain cake ahead and freeze the unfrosted layer up to 1 month. A soaked tres leches cake doesnt freeze well cause the texture changes. If you need to prep, bake the cake, freeze the layer, then thaw, soak and top the day you serve.

Q: How do I get a stable whipped cream topping that wont weep?

A: Use very cold cream and a chilled bowl, add the powdered sugar when whipping, stop at medium to stiff peaks. For extra stability mix 1 teaspoon unflavored gelatin (bloomed and melted) into a tablespoon of the cream before whipping, or gently fold in a bit of mascarpone. Works great for longer parties.

The Best Tres Leches Cake Recipe Substitutions and Variations

All purpose flour: use cake flour for a lighter crumb. To make 1 cup cake flour at home remove 2 tablespoons from the cup of all purpose flour and stir in 2 tablespoons cornstarch, then sift.
Egg whites: swap with aquafaba for a vegan or allergy friendly option. Use 3 tablespoons aquafaba per egg white and whip until glossy, just like real egg whites.
Heavy whipping cream: for a dairy free whipped topping chill 2 cans full fat coconut milk, scoop the solid cream and whip with the powdered sugar. It whips a bit differently but works great.
Sweetened condensed milk: use one can sweetened condensed coconut milk for dairy free baking, or make a quick substitute by simmering 1 can evaporated milk with 1 cup granulated sugar until it thickens, about 15 to 20 minutes.

Pro Tips

1) Egg whites matter more than you think. Use room temp eggs, make sure not a speck of yolk in the whites, and add a pinch of cream of tartar or a few drops of lemon juice while whipping. Add the sugar slowly, stop at glossy stiff peaks — if you beat them dry theyll deflate when you fold.

2) Folding is where you either keep the air or lose it. Use a rubber spatula, fold in thirds, cut down the center and scoop up and over while turning the bowl. Dont scrape too hard or stir, just gentle motions to keep the batter fluffy.

3) Make the milk soak smarter, not faster. Warm the milk mix slightly so it absorbs easier, pour slowly with a cup or baster, starting in the center and letting it sink before adding more. If you dump it all at once youll get puddles and uneven soak.

4) Want the topping to still look good hours later? Chill your bowl and beaters, use powdered sugar not granulated, and for extra hold stir in 1 tablespoon mascarpone or bloom 1 tsp gelatin in 2 tbsp water and add a little while whipping. That way the cream wont weep or collapse if you make the cake the day before.

5) Little finishing tricks: line the pan with long strips of parchment for easy removal and cleaner edges, run a knife under hot water and wipe between slices for neat pieces, and let the cake sit out 10 to 15 minutes before serving so the flavors open up.

The Best Tres Leches Cake Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m sharing my Authentic Tres Leches Cake Recipe: a 100% homemade take where a light sponge meets a three-milk soak and a sweetened whipped cream topping.

Servings

servings

Calories

464

kcal

Equipment: 1. 9×13 inch baking pan (line with parchment for easy removal)
2. Mixing bowls, at least one medium and one large
3. Electric mixer (hand or stand) or a balloon whisk if youre whipping by hand
4. Sifter or fine mesh sieve for the flour
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Rubber spatula for folding and scraping the bowl
7. Metal whisk for the yolk/milk mixture
8. Fork or skewer to poke holes, and a sharp knife for clean slices
9. Wire cooling rack and oven mitts for safe handling

Ingredients

1 cup (120g) all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
5 large eggs, separated
1 cup (200g) granulated sugar, divided
1/3 cup (80ml) whole milk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract, divided
1 can (12 fl oz / 354ml) evaporated milk
1 can (14 fl oz / 396g) sweetened condensed milk
1 cup (240ml) whole milk
2 cups (480ml) heavy whipping cream
1/4 cup (30g) powdered sugar
1/2 teaspoon ground cinnamon (optional)
Fresh berries for garnish (optional)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13 inch pan and line the bottom with parchment if you want easy removal. Sift together 1 cup (120g) all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt into a bowl.
In a medium bowl whisk 5 egg yolks with 1/4 cup of the granulated sugar until it gets a little paler, then stir in 1/3 cup (80ml) whole milk, 3 tablespoons melted unsalted butter and 1/2 teaspoon of the vanilla extract.
Fold the yolk mixture into the dry ingredients until just combined, dont overmix or the cake will be tough.
In a separate large bowl beat the 5 egg whites until foamy, then gradually add the remaining 3/4 cup granulated sugar and beat to glossy stiff peaks. A pinch of salt or a cold bowl helps the whites whip faster.
Gently fold about a third of the beaten whites into the batter to lighten it, then fold in the rest carefully so you keep as much air as possible. Pour the batter into the prepared pan and smooth the top.
Bake for 25 to 30 minutes or until the top is golden and a toothpick in the center comes out clean. Let the cake cool in the pan for 10 minutes, then poke holes all over the top with a fork or skewer.
Whisk together 1 can (12 fl oz / 354ml) evaporated milk, 1 can (14 fl oz / 396g) sweetened condensed milk and 1 cup (240ml) whole milk. Slowly pour the milk mixture over the warm cake, pouring evenly and letting it soak in as you go. Cover and refrigerate at least 4 hours, preferably overnight for best flavor.
Before serving whip 2 cups (480ml) heavy whipping cream with 1/4 cup (30g) powdered sugar and the remaining 1/2 teaspoon vanilla until medium to stiff peaks form. Spread the sweetened whipped cream over the chilled, milk-soaked cake.
Sprinkle 1/2 teaspoon ground cinnamon on top if you like and garnish with fresh berries for color. For clean slices dip a sharp knife in hot water and wipe between cuts.
Keep leftovers covered in the fridge for up to 3 days. Pro tip: make it the day before a party so the cake has time to soak up all the milk and tastes even better.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.