Pin it
This classic Tres Leches Cake transforms simple ingredients into a decadent dessert that will leave everyone asking for seconds. The tender sponge cake soaks up a rich blend of three milks, creating a moist treat that's both impressive and surprisingly easy to make.
I first made this for my daughter's quinceañera, and it's become our most requested dessert for every birthday and holiday gathering since. The way everyone's eyes light up when I bring it to the table makes all the effort worthwhile.
Ingredients
- All-purpose flour: creates the light cake structure that perfectly absorbs the milk mixture
- Baking powder and baking soda: work together to give the cake its ideal rise and texture
- Egg whites: whipped separately are the secret to creating that perfect sponge texture
- Unsalted butter: adds richness while letting you control the salt content
- Granulated sugar: provides just the right sweetness to balance the rich milk soak
- Pure vanilla extract: enhances all the flavors use good quality for best results
- Whole milk: in the cake batter adds tenderness to the crumb
- Heavy cream: in the soaking mixture adds luxurious richness
- Sweetened condensed milk: provides concentrated sweetness and helps create that classic tres leches flavor
- Evaporated milk: completes the trio giving depth without overwhelming sweetness
- Fresh whipped cream: topping provides the perfect light contrast to the rich cake
- Ground cinnamon: adds a warm aromatic finish that elevates the entire dessert
Step-by-Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F and thoroughly prepare your 9x13 baking pan with either baking spray or the traditional butter and flour method to ensure clean release after baking. The pan preparation is crucial as this cake will absorb a lot of liquid later.
- Create the Perfect Sponge Base:
- Sift together flour, baking powder, and baking soda in a medium bowl to ensure no lumps and proper incorporation. This step is essential for achieving that light, airy texture that will later absorb the milk mixture perfectly.
- Whip the Egg Whites:
- Using a stand mixer with a clean bowl and whisk attachment, whip the egg whites until stiff peaks form. The whites should stand straight up when you lift the whisk. This creates the structure that makes this cake special and helps it hold up to the milk soaking later.
- Cream the Butter Mixture:
- Beat butter and sugar until the mixture becomes noticeably lighter in both color and texture, about 1-2 minutes. This incorporates air into the batter and ensures a tender crumb in the finished cake.
- Complete the Batter:
- Add egg yolks one at a time, allowing each to fully incorporate before adding the next. Then mix in vanilla and milk. This gradual addition creates an emulsion that keeps your cake moist and prevents separation.
- Combine Wet and Dry Ingredients:
- Gently fold the flour mixture into the butter mixture until just barely combined, being careful not to overmix which would develop gluten and toughen the cake. Then carefully fold this into the whipped egg whites with a light hand to maintain as much air as possible.
- Bake to Golden Perfection:
- Pour the batter into your prepared pan and bake for 30-35 minutes until golden and a toothpick inserted in the center comes out clean. The cake should spring back slightly when touched in the center.
- Prepare the Milk Mixture:
- While the cake bakes, whisk together the heavy cream, condensed milk, and evaporated milk until completely blended. This trio creates the signature flavor and moisture that defines tres leches cake.
- Soak the Cake:
- Remove cake from oven and while still warm, pierce the entire surface with a fork creating channels for the milk mixture to penetrate. Pour the milk mixture slowly and evenly over the entire cake, focusing on the edges too.
- Chill to Perfection:
- Cover the soaked cake and refrigerate for at least 3-4 hours, though overnight is even better. This resting time allows the cake to fully absorb the milk mixture and flavors to meld together beautifully.
- Finish and Serve:
- Top the chilled cake with fresh whipped cream spread in an even layer and dust lightly with sifted cinnamon just before serving for that traditional finishing touch.
Pin it
This cake was born from necessity during times when fresh dairy wasn't always available. The condensed and evaporated milks were shelf-stable alternatives that evolved into this beloved dessert. When I visited Mexico City years ago, I tasted a version made by an elderly woman who had been baking it for over 60 years, and her technique of poking the holes while the cake was still warm made all the difference in milk absorption.
Frequently Asked Questions
- → What makes Tres Leches Cake so moist?
The cake is soaked in a mixture of three milks: sweetened condensed milk, evaporated milk, and heavy cream, which creates its signature moistness.
- → Can I make Tres Leches Cake ahead of time?
Yes, this cake is ideal for making ahead as it needs to chill for several hours to absorb the milk mixture completely.
- → What type of whipped cream works best for topping?
Freshly whipped cream is recommended for its light and fluffy texture, complementing the richness of the cake.
- → Can I use a different milk instead of evaporated milk?
While evaporated milk is traditional, you can substitute with full-fat milk, although the flavor may slightly differ.
- → Why do you pierce the cake before adding the milk mixture?
Piercing the cake allows the milk mixture to soak in evenly, ensuring consistent moisture throughout.