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Tres Leches Recipe: Sweet & Creamy Latin American Milk Cake
Tres Leches Recipe: this sweet, creamy, milk-soaked sponge cake is the perfect festive dessert, ready in under an hour and sure to delight your guests.
Full Recipe Introduction
Tres Leches is a classic Latin American milk cake that’s all about soft sponge, three kinds of milk and a cloud-like whipped cream topping. You’ve probably tasted it at a family gathering or a Mexican restaurant, but making it at home is both easier and more rewarding than you might think. Growing up in Texas, I first fell in love with tres leches at my abuela’s kitchen table—every bite felt like a hug. Over the years I’ve tweaked this tres leches recipe for extra creaminess (thanks, Greek yogurt!) and lighter sweetness, so it’s ideal for spring potlucks, summer barbecues or even a cozy family dinner. Honestly, there’s nothing quite like the moment you drizzle that milk mixture and watch it soak right in—pure magic.
Why You’ll Love This Recipe
• Ready in under 1 hour active time—perfect for last-minute hosting
• Crowd-pleaser with sweet, creamy layers that melt in your mouth
• Make-ahead friendly: soak and chill overnight for peak flavor
• Uses simple pantry staples—no exotic ingredients required
• Versatile: top with fresh berries, caramel drizzle or a sprinkle of cinnamon
• Lightened up with Greek yogurt for tang and texture
• Soft sponge cake base that holds up to all that milky goodness
• A fun way to bring Latin American tradition to your table
Ingredients
• 1 cup (125 g) all-purpose flour (gluten-free blend works too)
• 1 tsp baking powder (aluminum-free for best rise)
• ¼ tsp fine sea salt
• 3 large eggs, separated & at room temperature
• ½ cup (100 g) granulated sugar
• ⅓ cup (80 ml) whole milk or almond milk (for dairy-free)
• 1 tsp pure vanilla extract (Madagascar or Mexican)
• 1 can (12 oz/354 ml) evaporated milk
• 1 can (14 oz/396 g) sweetened condensed milk
• ½ cup (120 ml) heavy cream or full-fat coconut milk (for vegan tweak)
• 1 cup (240 g) Greek yogurt (or sour cream) for extra tang
• 1 cup (240 ml) heavy whipping cream, chilled
• 2–3 tbsp powdered sugar (adjust to taste)
• ½ tsp vanilla extract (for whipped cream)
Tips:
– Sift flour and baking powder together for a lighter sponge.
– Room-temperature eggs whip better—plan ahead.
– Chill mixing bowl and beaters briefly in the freezer for extra-sturdy whipped cream.
Directions
1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan and line it with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking powder and salt until evenly combined—this is your sponge base.
3. In a large bowl, beat egg yolks with ¼ cup sugar and 1 tsp vanilla until the mixture is pale and slightly thick—about 2 minutes on medium speed.
4. Gently fold in the milk (or almond milk), then add the flour mixture in two batches, folding with a spatula just until no streaks remain—don’t overmix.
5. In a separate bowl, whip egg whites on high until soft peaks form. Gradually add the remaining ¼ cup sugar and continue whipping until stiff peaks form—peak firmness is key for a tender cake.
6. Fold the beaten egg whites into the batter in three additions, preserving as much air as possible. Pour the batter into your prepared pan and smooth the top.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes.
8. Poke holes all over the warm cake with a fork or skewer—this helps the milk mixture soak in.
9. In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream and Greek yogurt until smooth. Slowly drizzle the milk blend over the cake, letting it sink in (tip: pour in batches, allowing absorption).
10. Cover the pan with plastic wrap and refrigerate for at least 4 hours, ideally overnight, so the sponge becomes lusciously creamy.
11. Before serving, whip chilled heavy cream with powdered sugar and vanilla until soft peaks form; spread or pipe over the chilled cake. Garnish with fresh fruit, toasted coconut or a light dusting of cinnamon.
Servings & Timing
Yield: 12–16 slices
Prep Time: 20 minutes active
Bake Time: 25–30 minutes
Chill/Rest Time: 4+ hours (overnight is best)
Total Time: ~5 hours (mostly hands-off)
Variations
• Coconut Twist: swap heavy cream for coconut milk and top with toasted coconut flakes.
• Mocha Soak: stir 1 tbsp instant espresso into the milk mixture for a coffee kick.
• Chocolate Lover’s: add 2 tbsp cocoa powder to the flour for a rich chocolate sponge.
• Vegan Version: use almond milk, coconut condensed milk and aquafaba in place of eggs.
• Berry Bliss: swirl strawberry jam into the cake batter before baking for fruity pockets.
• Spiced Festive: stir ½ tsp cinnamon and pinch of nutmeg into the milk soak for warm notes.
Storage & Reheating
Store covered in the refrigerator for up to 3 days—flavors deepen over time.
You can freeze individual slices (double–wrap in plastic and foil) for up to 1 month; thaw overnight in the fridge.
Reheating isn’t necessary—tres leches is best served chilled. If you prefer it slightly warm, microwave a slice for 10–15 seconds.
Notes
– Room-temperature ingredients give you loftier sponge.
– If your cake seems too soggy, reduce the milk soak by ¼ cup.
– For extra stability, whisk a tablespoon of cornstarch into the milk blend.
– Use a serrated knife dipped in hot water for clean, even slices.
– Sweetened condensed milk brands vary—taste before adding sugar to the topping.
– A glass or metal pan retains coolness for the whipped cream topping.
FAQs
Q: My cake turned out dry—what happened?
A: You may have overbaked it; check at 25 minutes and look for a few moist crumbs on the toothpick.
Q: Can I make this dairy-free?
A: Yes—use almond or oat milk, coconut condensed “milk” and whipped coconut cream.
Q: How do I prevent the sponge from sticking?
A: Lining the pan with parchment paper and greasing it well usually does the trick.
Q: Why is my whipped cream runny?
A: Make sure your bowl and whisk are chilled, and don’t underbeat—soft peaks should hold their shape.
Q: Can this be made in a bundt pan?
A: Absolutely—just adjust your soak time since thicker cakes absorb slower.
Q: Is tres leches gluten-free?
A: Use a 1:1 gluten-free flour blend; texture may be slightly denser but still delicious.
Q: Why poke holes before soaking?
A: The holes let the milky mixture penetrate evenly, ensuring every bite is moist and creamy.
Q: Can I double the recipe?
A: Yes—bake in two pans or one large sheet pan, increasing soak and chilling time slightly.
Conclusion
This Tres Leches Recipe brings a taste of Latin American tradition to your kitchen with its luxuriously creamy, sweet milk cake and fluffy whipped cream topping. It’s simple enough for weeknight treats yet special enough for celebrations—plus, you can customize it to your heart’s content. Give it a try, leave a comment sharing your tweaks, and if you loved this, don’t miss my Mexican Flan or Classic Churros recipes!
Tres Leches Cake
Ingredients
- 1 cup all-purpose flour gluten-free blend works too
- 1 tsp baking powder aluminum-free for best rise
- 1/4 tsp fine sea salt
- 3 large eggs, separated at room temperature
- 1/2 cup granulated sugar
- 1/3 cup whole milk or almond milk for dairy-free
- 1 tsp pure vanilla extract Madagascar or Mexican
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream or full-fat coconut milk for vegan tweak
- 1 cup Greek yogurt or sour cream
- 1 cup heavy whipping cream chilled
- 2-3 tbsp powdered sugar adjust to taste
- 1/2 tsp vanilla extract for whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
- In a large bowl, beat egg yolks with sugar and vanilla until pale and slightly thick. Fold in milk and add the flour mixture.
- In a separate bowl, whip egg whites until stiff peaks form. Fold into the batter and pour into the prepared pan.
- Bake for 25-30 minutes until a toothpick comes out clean. Let the cake cool before soaking with milk mixture.
- Whisk together evaporated milk, sweetened condensed milk, heavy cream, and Greek yogurt. Drizzle over the cake and refrigerate for at least 4 hours.
- Whip chilled heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the chilled cake.
- Garnish with fresh fruit, toasted coconut, or cinnamon before serving. Enjoy!
