Tres Leches Cake
An impossibly moist and decadent sponge cake soaked in a rich blend of three milks: condensed milk, evaporated milk, and heavy cream. Topped with a cloud of whipped cream and a sprinkle of cinnamon, this cake is a celebration in every bite.
🧂 Ingredients
- 5 Large Eggs(Ensure they are at room temperature for best volume.)
- 200 g Granulated Sugar
- 200 g All-Purpose Flour(Sifted for a lighter texture.)
- 400 g Sweetened Condensed Milk(Full fat recommended.)
- 360 ml Evaporated Milk(Full fat recommended.)
- 360 ml Heavy Cream(Divided for soaking and topping. Use at least 35% fat content.)
- 1 tsp Vanilla Extract
- to garnish Ground Cinnamon(Optional, for dusting.)
👨🍳 Instructions
- 1
Preheat your oven to 175°C (350°F). Grease and flour a 9x13 inch baking pan.
⏱️ 5 minutes - 2
In a large bowl, beat the eggs and sugar together until pale yellow and fluffy, about 5-7 minutes. This incorporates air for a lighter cake.
⏱️ 7 minutes - 3
Gently fold in the sifted flour into the egg mixture until just combined. Be careful not to overmix, as this can make the cake tough.
⏱️ 3 minutes - 4
Pour the batter into the prepared baking pan and spread evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
⏱️ 35-40 minutes - 5
Remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. While the cake is still warm, use a fork or skewer to poke holes all over the surface of the cake. This allows the milk mixture to penetrate deeply.
⏱️ 20 minutes - 6
In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and 240ml (1 cup) of the heavy cream. Stir in the vanilla extract.
⏱️ 5 minutes - 7
Slowly and evenly pour the milk mixture over the warm, poked cake. Ensure the liquid is absorbed. You should see it seep into the holes.
⏱️ 5 minutes - 8
Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milks and for the flavors to meld.
⏱️ 4+ hours - 9
Just before serving, whip the remaining 120ml (1/2 cup) of heavy cream until soft peaks form. Spread the whipped cream evenly over the chilled cake.
⏱️ 5 minutes - 10
Garnish with a dusting of ground cinnamon, if desired. Slice and serve chilled.
⏱️ 2 minutes
💡 Pro Tips
- ✓Ensure the cake is completely cool before poking holes and adding the milk mixture if you prefer a firmer cake, but warm is traditional for better absorption.
- ✓Poke generously and deeply with a fork or skewer to ensure the milk mixture permeates the entire cake.
- ✓For an even richer flavor and moister texture, allow the cake to soak overnight in the refrigerator. The cake will continue to absorb liquid.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Cuatro Leches: Add a layer of dulce de leche to the milk soak or spread it on top before the whipped cream.
- Chocolate Tres Leches: Add cocoa powder to the dry ingredients or use a chocolate sponge cake recipe.
- Fruity Tres Leches: Top with fresh berries or sliced tropical fruits.