Tres Leches Cake Recipe

Indulge in a luscious, milk-soaked sponge cake that practically melts in your mouth with this simple Tres Leches Cake Recipe.

Tres Leches Cake is a cherished Latin American dessert—literally “three milks cakeâ€â€”that’s a symphony of evaporated milk, sweetened condensed milk, and heavy cream, all drenching a tender sponge cake. What makes it unique is how the sponge soaks up the trio of milks instead of drowning in them: it stays light, airy, and gloriously sweet without feeling heavy. You’ll spot a crown of whipped cream dusted with cinnamon and maybe a ribbon of vanilla bean peeking through. I first discovered this traditional treat at my abuela’s kitchen table, where every bite brought a creamy comfort that felt like home. Over the years, I’ve tweaked the recipe for perfect balance—ensuring the cake stays moist, the milks don’t pool on the plate, and the sweetness never overwhelms.

Whether you’re celebrating a birthday, a summer picnic, or simply craving a dreamy dessert, this Tres Leches Cake Recipe is your go-to. You know what? It’s even made Aunt Lucy ask for seconds—and she’s notoriously picky about sugar!

Why You’ll Love This Tres Leches Cake Recipe

• Creamy, dreamy texture that’s soft as a cloud
• Naturally gluten-friendly if you swap in almond flour (see Variations)
• Crowd-pleaser for holidays, potlucks, or weeknight treats
• Simple pantry staples: flour, eggs, milk, and a dash of vanilla
• Hands-on time under 20 minutes, with minimal fussy frosting
• Perfectly balanced sweetness—no overpowering condensed milk cloy
• Light cinnamon and vanilla notes that dance on your palate
• Makes a stunning showstopper with fresh berries or a sprinkle of nutmeg

Ingredients

• 1 cup (125 g) all-purpose flour (or 1 cup almond flour for a nutty twist)
• 1 ½ tsp baking powder
• Pinch of salt
• 5 large eggs, separated (room temperature for fluffier sponge)
• ¾ cup (150 g) granulated sugar, divided
• 1 tsp pure vanilla extract (opt for Nielsen-Massey if you can)
• 1 cup whole milk (or coconut milk for dairy-free fun)
• 1 can (12 oz) evaporated milk, chilled
• 1 can (14 oz) sweetened condensed milk, chilled
• 1 cup heavy cream (or half-and-half for a lighter touch)
• 1 cup whipped cream, plus extra for serving
• Ground cinnamon, for dusting
• Fresh berries (optional garnish)

Tips: Sift flour, baking powder, and salt together for an even, airy sponge. Chill your milks ahead to speed up soaking. Use a stand mixer or a hand whisk—both work wonders when egg whites turn glossy peaks.

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line it with parchment.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside—this dry mix will give your sponge its lift.
3. In a mixer, beat egg yolks with ½ cup sugar and vanilla extract until pale and ribbon-thick (about 3 minutes). Scrape sides as needed.
4. Gently fold the dry ingredients into the yolk mixture with a spatula—stir until just combined, no overmixing.
5. In a clean bowl, whisk egg whites to soft peaks. Gradually add the remaining ¼ cup sugar, beating until firm, glossy peaks form.
6. Carefully fold egg whites into the batter in three parts: start with a scoop to lighten, then the rest to maintain volume.
7. Pour batter into the prepared pan, smoothing the top. Tap the pan on the counter once to release any large air bubbles.
8. Bake 25–30 minutes, or until the cake is golden and springs back when poked. A toothpick should come out clean.
9. Let the sponge cool 10 minutes. Poke holes all over with a skewer or fork—this helps the milks soak in evenly.
10. In a jug, whisk together whole milk, evaporated milk, and condensed milk. Slowly pour over the cake, letting it absorb before adding more.
11. Chill the soaked cake at least 2 hours (overnight is ideal) so it fully soaks and tastes extra sweet.
12. Before serving, whip heavy cream to soft peaks, add a touch of cinnamon if you like, and frost the cake. Dust with cinnamon and scatter berries if desired.

Servings & Timing

Yield: Serves 10–12
Prep Time: 15 minutes
Bake Time: 30 minutes
Soak + Chill Time: 2–8 hours (best overnight)
Total Time: About 3 hours (mostly hands-off soaking)

Variations

• Coconut Tres Leches: Swap coconut milk for whole milk and top with toasted coconut.
• Chocolate Infusion: Stir ¼ cup cocoa powder into the batter for a mocha twist.
• Coffee-Soaked: Dissolve a shot of espresso in the milk mix for bold flavor.
• Vegan-Friendly: Use aquafaba for egg whites, almond milk, and coconut cream.
• Spiced Churro Style: Add 1 tsp ground cinnamon and ½ tsp nutmeg to the dry mix.

Storage & Reheating

Store covered in the fridge up to 4 days—this cake actually tastes better on day two, once milks fully mingle. Freeze individual slices in airtight containers for up to one month; thaw overnight in the fridge. No microwave reheating needed since it’s best served cold or at room temperature, but a quick 5-second zap softens the whipped topping if it’s too firm.

Notes

• If your cake seems too firm after baking, poke more holes while it’s still warm so the milk can seep in.
• Overbeating egg whites can lead to a grainy texture, so stop once you see stiff peaks.
• I’ve learned that chilling the milks ahead (especially the condensed milk) speeds up absorption—no glazed-doughnut pools on the plate!
• For an extra vanilla punch, scrap in a vanilla bean pod when whisking the milk mixture.

FAQs

Q: Can I make this gluten-free?
A: Absolutely—swap in almond or a 1:1 gluten-free baking flour and ensure your baking powder is GF.

Q: Why is my sponge cake collapsing after baking?
A: Likely from underbaking or opening the oven too soon; let it set for a full 25–30 minutes, then cool gently.

Q: Can I reduce the sugar?
A: You can cut condensed milk by 2 Tbsp, but the signature sweetness will be milder—still tasty, just less traditional.

Q: How do I prevent the cake from getting soggy?
A: Chill the cake before slicing and serve within 4 days; over-soaking can break down the crumb.

Q: What’s the best pan size?
A: A 9×13″ pan gives even thickness; smaller pans make a thicker, extra-rich cake if you bake longer.

Q: Can I add fruit between layers?
A: Yes—thin slices of strawberries or peaches add freshness without overwhelming the milks.

Conclusion

This Tres Leches Cake Recipe brings together a tender sponge, three velvety milks, and a cloud of whipped cream for a truly unforgettable Latin American dessert. Light, sweet, and soaked to perfection, it’s the kind of treat that sparks smiles and brings everyone back for seconds. Give it a try, leave a comment below, and don’t forget to explore more of my easy, heartwarming cake recipes!