Homemade Tres Leches Cake Recipe
If you’re looking for a showstopper dessert that’s airy, creamy, and melt-in-your-mouth delicious, you absolutely have to try this Homemade Tres Leches Cake. This Latin American classic is all about the magic that happens when a fluffy sponge cake soaks up a trio of milks, creating an unbelievably moist and tender treat. This recipe has everything: simple pantry ingredients, straightforward steps, and a pillowy crown of homemade whipped cream. Trust me, once you see how easy it is to make Homemade Tres Leches Cake from scratch, you’ll want to bake it every time there’s something to celebrate—or just because!
Ingredients You’ll Need
The real beauty of Homemade Tres Leches Cake is how humble, everyday ingredients transform into something truly amazing. Each element in this lineup adds unique flavor, balance, or texture—don’t skip a thing if you want the authentic magic!
- All-purpose flour: The essential foundation for a soft, light sponge cake that effortlessly absorbs all that luscious milky syrup.
- Baking powder: Just the right lift for a delicate crumb—don’t underestimate its power!
- Salt: A pinch is all you need to make those sweet flavors pop.
- Eggs (separated): Dividing the yolks and whites ensures your cake has richness and a cloud-like rise.
- Granulated sugar (divided): Sweetens everything and helps the eggs reach their full, fluffy potential.
- Whole milk: Adds moisture to the batter, giving the cake a tender crumb.
- Vanilla extract: A splash wakes up every other flavor and makes the whole kitchen smell irresistible.
- Evaporated milk: One of the three starring milks—this one offers a subtle caramelized depth.
- Sweetened condensed milk: Makes the soak creamy, rich, and absolutely unforgettable.
- Heavy cream (for soaking): Adds lush, silky and decadent notes to the trio of milks.
- Heavy whipping cream (for topping): Whips up into dreamy clouds for the perfect finish.
- Powdered sugar: Sweetens the whipped cream topping just right—soft and delicate.
- Vanilla extract (for topping): Rounds out the whipped cream with warmth and depth.
- Ground cinnamon (optional): Sprinkled on top for warm spice and lovely color.
- Fresh berries (optional): Bright, juicy, and refreshing on every slice.
How to Make Homemade Tres Leches Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your batter is ready. Grease and flour a 9×13-inch baking dish (every corner!), which helps ensure your cake comes out clean without any sticking or tearing.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. Though this step is quick, it’s a small secret to a perfectly uniform sponge—it ensures even mixing with no lumps down the line.
Step 3: Whip the Egg Yolks and Sugar
In a large mixing bowl, beat the egg yolks with 3/4 cup of the sugar until the mixture turns thick and pale. This is what delivers that golden color and rich flavor in every bite. Stir in your milk and vanilla extract—now you’ve got a velvety sweet base ready for the next phase.
Step 4: Combine Wet and Dry Mixtures
Fold the flour mixture gently into your egg yolk mixture. Be careful not to overmix; you want to keep things as light as possible so the final cake is airy and absorbent.
Step 5: Beat Egg Whites and Sweeten
In a sparkling clean, grease-free bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks appear. Folding these whites into your batter makes the cake magically light and spongy!
Step 6: Finish the Batter and Bake
Gently fold the whipped egg whites into the rest of the batter, a third at a time, being careful to keep that wonderful fluffiness. Pour the batter into your prepared baking dish, smoothing it out evenly. Pop it into the oven and bake for 25 to 30 minutes, or until a toothpick poked in the center comes out clean.
Step 7: Cool and Soak with Tres Leches
Let your cake cool completely in the pan—trust me, patience pays off! In a bowl, whisk together the evaporated milk, sweetened condensed milk, and a quarter cup of heavy cream. Once your cake has cooled, poke lots of holes using a fork or skewer (get all the way to the corners!), then slowly pour the homemade tres leches mixture evenly over the surface. The cake will eagerly drink it up.
Step 8: Chill and Add Whipped Cream
Cover the soaked cake and refrigerate for at least 4 hours, preferably overnight. Just before serving, beat the heavy whipping cream with powdered sugar and vanilla until soft peaks form. Spread this luscious topping over the chilled cake, creating thick, wavy swirls. Garnish with cinnamon or fresh berries as you like!
How to Serve Homemade Tres Leches Cake
Garnishes
A classic dusting of ground cinnamon is always a crowd-pleaser on Homemade Tres Leches Cake. For a pop of color and tang, scatter fresh berries on top—strawberries, raspberries, or blueberries work beautifully. If you’re feeling extra festive, a few mint leaves look vibrant against the creamy backdrop.
Side Dishes
Tres leches is rich, so serve it alongside a little hot espresso or black coffee to contrast the sweetness. A tangy tropical fruit salad is refreshing, offering a lovely balance and a little palate cleanse between bites of cake.
Creative Ways to Present
For parties or special occasions, you can cut the cake into individual squares and pipe fancy swirls of whipped cream over each. Try layering slices in glass jars for single-serve trifle-style desserts. Or, if you want a rustic, homey touch, simply scoop with a big spoon and let the luscious milky syrup spill onto each plate!
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Tres Leches Cake should be covered tightly and kept in the refrigerator. The flavors only get better as the milks continue to meld with the cake, so don’t hesitate to enjoy it for up to 4 days—if you can resist it that long!
Freezing
If you want to make it really far ahead, you can freeze the cake (without topping) after soaking it with the milks and cooling completely. Wrap it snugly in plastic wrap and then foil. Thaw overnight in the fridge, then whip up fresh cream topping before serving for the best experience.
Reheating
Tres leches cake is best enjoyed cold, right from the fridge, to appreciate the creamy, chilled texture. If you prefer a slightly warmer serving, let it sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving, as this can break the dairy emulsion and make the cake soggy or rubbery.
FAQs
Can I make Homemade Tres Leches Cake in advance?
Absolutely! In fact, Homemade Tres Leches Cake is even better when prepared a day ahead, giving plenty of time for the milk mixture to fully soak in and intensify the flavor throughout the sponge.
What is the best way to poke holes in the cake?
Use a fork or a wooden skewer and make sure to poke all over the surface, especially the corners, so every bite is saturated with the sweet milk mixture. Be gentle to avoid tearing the cake.
Can I use low-fat or non-dairy milks instead?
For classic flavor and luxurious texture, stick with the three milks in the recipe. However, you can substitute coconut milk for a delicious twist or experiment with plant-based condensed and evaporated milks if you have dietary restrictions, but results may vary.
Is it okay to use store-bought whipped topping?
Homemade whipped cream is hard to beat for flavor and fluffiness, but if you’re tight on time, a high-quality store-bought whipped topping works well. Just spread it over right before serving for the best look and taste.
Why is my cake too soggy or runny?
If your cake seems overly wet, it may have needed longer baking or thicker soaking. Always check for doneness before removing the cake from the oven and be sure to let it chill the full recommended time so the milks distribute evenly.
Final Thoughts
If you love dreamy desserts that are easy to make and guaranteed to impress, put this Homemade Tres Leches Cake at the top of your must-bake list! It’s a crowd-favorite for celebrations, but trust me, it’s just as perfect for a random Tuesday night. One slice and you’ll be hooked—so tie on your apron and let’s make dessert magic happen!
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Homemade Tres Leches Cake Recipe
- Total Time: 4 hours 50 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, moist goodness of this Homemade Tres Leches Cake that’s a classic Mexican dessert. This soaked cake topped with whipped cream is a heavenly treat for any occasion.
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Tres Leches Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon and fresh berries for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare batter: In a large mixing bowl, beat egg yolks with 3/4 cup sugar until pale. Stir in milk and vanilla. Fold in flour mixture.
- Whip egg whites: In a separate bowl, beat egg whites with remaining sugar until stiff peaks form. Fold into batter.
- Bake: Pour batter into pan and bake for 25–30 minutes. Cool completely.
- Prepare Tres Leches: Whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Soak cake: Poke holes in cake and pour milk mixture over. Refrigerate for 4 hours.
- Whip topping: Beat whipping cream, sugar, and vanilla until peaks form. Spread over cake.
Notes
- This cake is best made a day ahead to allow the milk mixture to fully soak in.
- Take care not to overmix the batter for a light texture.
- The topping can be customized for sweetness or convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg
