Soft, moist sponge cake soaked in three types of milk, topped with fluffy whipped cream.
This Soft Tres Leches Cake is a classic Latin dessert that boasts a unique, luscious texture. Soaked in a trio of milks and topped with a light whipped cream, it's an indulgent treat for any occasion.
Why you'll want it now — A rich, milky cake with a light, creamy topping that melts in your mouth.
Why this recipe works
The combination of a light sponge cake and a rich milk mixture creates a perfectly moist texture. The cake absorbs the milks without becoming soggy, while the whipped cream topping adds a fresh, airy finish.
Equipment
9 x 13 in (23 x 33 cm) baking pan
mixing bowls
electric mixer with whisk attachment
spatula
toothpick
refrigerator
How to make it
Preheat your oven to 350°F (175°C). Grease and flour a 9 x 13 in (23 x 33 cm) baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the egg yolks with 3/4 cup (150 g) of the sugar until pale and fluffy. Stir in the milk and vanilla extract.
Gently fold the flour mixture into the yolk mixture until just combined.
In another bowl, beat the egg whites with the remaining 1/4 cup (50 g) of sugar until stiff peaks form.
Gently fold the egg whites into the batter until no white streaks remain. Pour the batter into the prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely, then poke the surface all over with a fork.
In a measuring cup, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Pour the milk mixture over the cooled cake.
Refrigerate the cake for at least 2 hours to allow it to soak up the milk mixture.
For the topping, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread evenly over the chilled cake.
Enjoy every soft, milky bite of this delightful Tres Leches Cake. It's sure to be a hit!
How you'll know it's ready
The cake is ready when a toothpick inserted into the center comes out clean, and the top is lightly golden.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature by 25°F and start checking for readiness a few minutes early.
Frosting, filling & glaze notes
The whipped cream should be soft and spreadable, forming gentle peaks that hold their shape.
Troubleshooting
If the cake is too dry, make sure to poke enough holes and let it soak longer.
If the milk mixture pools on top, ensure the cake is fully cooled and evenly poked.
For a runny whipped topping, whip longer until soft peaks form.
Storage
Store the cake covered in the refrigerator for up to 3 days. Best enjoyed chilled.
Make ahead
The cake can be made a day in advance and stored in the refrigerator, covered. Add the whipped topping just before serving.
Variations
Add a pinch of cinnamon to the milk mixture for a spiced twist.
Top with fresh berries for added freshness and color.
Use coconut milk in place of whole milk for a tropical flavor.
Frequently asked questions
Can I use a different pan size for Tres Leches Cake?
A 9 x 13 in (23 x 33 cm) pan is ideal, but you can use a similar-sized pan, adjusting the bake time as needed.
How do I prevent the cake from becoming soggy?
Ensure the cake is fully cooled before adding the milk mixture, and poke enough holes to allow even absorption.
Can I make Tres Leches Cake without eggs?
Eggs are crucial for the cake's structure and texture, so it's best not to omit them.
What type of milk can I use for a dairy-free version?
Try using coconut milk and almond milk, but note the flavor and texture may vary.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
