Tres Leches Cake is one of those desserts that instantly wins people over. It’s soft, rich, and soaked in the most delicious blend of sweet milks, making every bite unbelievably moist.
If you’ve never tried it before, you’re in for a treat. And if you have? Well, you already know how good it is.
I’ve made this cake more times than I can count, and it never fails to impress. It’s simple, yet it tastes like something straight out of a fancy bakery.
The best part? You don’t need any complicated techniques or special tools. Just a light, fluffy sponge cake, a generous soak in that irresistible milk mixture, and a thick layer of whipped cream on top.
A sprinkle of cinnamon and some fresh strawberries, and you’ve got a dessert that looks just as amazing as it tastes.
Give it some time in the fridge, and what comes out is pure magic—sweet, creamy, and melt-in-your-mouth soft. If you’re making this for friends or family, be warned: they will ask for seconds.
Tres Leches Cake Recipe
Ingredients
For the Sponge Cake:
- 1 cup (125g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, room temperature
- 1 cup (200g) granulated sugar, divided
- 1 teaspoon vanilla extract
- ⅓ cup (80ml) whole milk
For the Milk Soak:
- 1 cup (240ml) whole milk
- 1 cup (240ml) evaporated milk
- 1 cup (240ml) sweetened condensed milk
For the Whipped Topping:
- 1 ½ cups (360ml) heavy whipping cream, cold
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
Garnish (Optional but Recommended):
- Ground cinnamon (for dusting)
- Fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- Separate the eggs into two large bowls. In the bowl with egg yolks, add ¾ cup of sugar and beat with an electric mixer on high speed until pale and creamy (about 2 minutes). Mix in vanilla extract and milk until just combined.
- In the second bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until stiff peaks form.
- Gently fold the egg whites into the yolk mixture using a spatula. Be careful not to deflate the batter.
- Add the dry ingredients in small batches, folding gently after each addition, until fully combined.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes. Then, use a fork to poke small holes all over the surface.
- In a large measuring cup, whisk together the whole milk, evaporated milk, and sweetened condensed milk.
- Slowly pour the milk mixture over the entire cake, allowing it to absorb evenly. Cover and refrigerate for at least 4 hours (preferably overnight) to let the cake soak thoroughly.
- In a chilled mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract.
- Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
- Spread the whipped cream evenly over the soaked cake.
- Lightly dust with ground cinnamon for a touch of warmth and aroma.
- Slice fresh strawberries and arrange them on top for added sweetness and color.
- Serve chilled for the best texture and flavor.
Why Is My Tres Leches Cake Soggy?
A perfectly soaked Tres Leches Cake should be moist but not overly wet. If yours turned out too soggy, here’s how to fix it next time:
- Don’t over-soak the cake: Pour the milk mixture slowly and stop if you notice excess liquid pooling at the bottom.
- Use the right sponge cake: A light and airy cake absorbs the liquid evenly. Dense cakes hold too much milk and turn mushy.
- Let the cake cool completely before adding the milk: A warm cake absorbs too much liquid too quickly.
- Poke small, even holes: Large or uneven holes cause uneven soaking, leaving some parts too wet.
- Refrigerate before serving: Letting the cake sit in the fridge for at least 4 hours helps distribute the milk properly.
- Use a rimmed baking dish: This prevents milk from pooling at the bottom, making the texture just right.
- Check your measurements: Too much liquid compared to the cake size can make it excessively wet.
How Long Should I Let Tres Leches Cake Soak?
For the best texture, the cake needs time to absorb the milk fully. Here’s how long you should let it soak:
- Minimum time: 2 hours – If you’re short on time, this is the least amount of soaking needed.
- Best time: 6-8 hours – This allows the cake to absorb the milk completely without being too wet.
- Ideal time: Overnight – Letting it sit in the fridge overnight gives the best results, making the cake soft, creamy, and perfectly balanced.
- Don’t leave it too long – More than 24 hours can make the cake too soft, especially if the sponge isn’t firm enough.
Can I Make Tres Leches Cake Ahead Of Time?
Yes, Tres Leches Cake is one of the best desserts to prepare ahead of time. Here’s how to store it properly for the best taste and texture:
- Make it a day ahead: This actually improves the flavor, as the cake fully absorbs the milk.
- Store it in the fridge: Always keep it covered to prevent it from drying out or absorbing fridge odors.
- Add whipped cream just before serving: If making more than a day in advance, wait to add the topping so it stays fresh.
- Consume within 2-3 days: It’s best when eaten within this time, as the texture starts to change after that.
- Keep leftovers chilled: Never store it at room temperature, as the dairy-based soak and topping need refrigeration.
Why Did My Tres Leches Cake Turn Out Dense?
A perfect Tres Leches Cake should be light and airy, not dense. If yours turned out heavy, here’s what might have gone wrong and how to fix it next time:
- Overmixing the batter: Too much mixing develops gluten, making the cake dense. Fold ingredients gently.
- Incorrect egg beating: Egg whites should be beaten until stiff peaks form. Soft peaks won’t give enough structure.
- Not sifting the flour: Clumps in the flour can lead to a heavy texture. Always sift before adding.
- Old baking powder: If your baking powder is expired, the cake won’t rise properly. Use fresh ingredients.
- Opening the oven door too soon: A sudden temperature drop can cause the cake to collapse.
- Not separating eggs correctly: If even a little yolk gets into the whites, they won’t whip properly.
How Do I Prevent My Sponge Cake From Deflating?
A well-risen sponge is key for Tres Leches Cake to absorb the milk properly. If your cake keeps deflating, follow these tips to keep it fluffy:
- Beat egg whites to stiff peaks: This creates a stable structure that holds air.
- Fold ingredients gently: Overmixing knocks out the air, causing the cake to fall.
- Use room temperature eggs: They whip up better and give a better rise.
- Do not overbake: Overbaked cake dries out and shrinks. Remove it as soon as a toothpick comes out clean.
- Bake at the right temperature: Too high, and the outside sets before the inside is done; too low, and the cake won’t rise properly.
- Avoid sudden temperature changes: Don’t slam the oven door, and let the cake cool gradually before removing it.
- Use fresh baking powder: Old baking powder won’t provide the lift your cake needs.
Can I Use A Cake Mix For Tres Leches Cake?
If you want to make Tres Leches Cake with a cake mix, here are some tips to get the best results:
- Choose the right mix: A plain sponge or vanilla cake mix works best. Avoid mixes with pudding or extra moisture added.
- Reduce the liquid: Cake mixes often call for oil and water. Replace the water with milk for a richer texture and use less liquid than the box suggests.
- Add an extra egg: This gives the cake more structure, making it better at soaking up the milk mixture without falling apart.
- Bake in a glass dish: A glass or ceramic baking dish helps the cake absorb the milk evenly without getting too soggy.
- Let it cool completely: The cake should be at room temperature before adding the milk mixture. A warm cake might break apart.
- Poke enough holes: Use a fork or skewer to make plenty of holes so the milk can soak in evenly.
- Chill before serving: Let the cake sit in the fridge for several hours, or overnight, to absorb all the flavors.
What Can I Use Instead Of Evaporated Milk In Tres Leches Cake?
If you don’t have evaporated milk, you can still make Tres Leches Cake with other ingredients. Here are some good options:
- Heavy cream: Makes the cake extra rich and creamy.
- Whole milk: A simple and easy swap, though slightly less creamy.
- Half-and-half: A balance between heavy cream and milk.
- Powdered milk: Mix it with water according to package instructions for a similar consistency.
- Coconut milk: Adds a slightly different flavor but works well.
How Long Does Tres Leches Cake Last In The Fridge?
Tres Leches Cake needs to be stored properly to stay fresh and delicious. Here’s how long it lasts and how to keep it at its best:
- Best within 2-3 days: The cake tastes freshest within the first couple of days when the texture is just right.
- Can last up to 4-5 days: If stored properly in an airtight container, it stays good for a few more days but may get softer.
- Cover it well: Always keep it covered with plastic wrap or a lid to prevent it from drying out or absorbing fridge odors.
- Store in the coldest part of the fridge: Keeping it in a colder spot helps maintain its freshness longer.
- Don’t leave it out for too long: Since the cake is soaked in dairy, it should not sit at room temperature for more than 1-2 hours.
How Do I Make My Tres Leches Cake Extra Fluffy?
A light and airy sponge cake is the key to the perfect Tres Leches Cake. Follow these tips to achieve the best texture:
- Use Room Temperature Eggs: They whip better and hold more air, making the cake lighter.
- Beat Egg Whites Separately: Whipping egg whites to stiff peaks and gently folding them into the batter makes the cake extra airy.
- Don’t Overmix the Batter: Overmixing can deflate the air bubbles and make the cake dense. Fold the ingredients gently.
- Use Cake Flour Instead of All-Purpose Flour: Cake flour has less gluten, giving the cake a softer texture.
- Sift the Dry Ingredients: This helps distribute the baking powder evenly and keeps the batter light.
- Bake Immediately After Mixing: Letting the batter sit for too long before baking can cause it to lose air and become flat.
- Don’t Overbake: Overbaking dries out the cake. Check with a toothpick—if it comes out clean, it’s ready.
Can I Use Whipped Topping Instead Of Homemade Whipped Cream?
Yes, you can use whipped topping instead of homemade whipped cream, but there are some differences to consider:
- Texture & Taste: Whipped topping is more stable but lacks the rich, fresh flavor of real whipped cream.
- Sweetness Level: It’s usually sweeter than homemade whipped cream, so adjust the sugar in the cake if needed.
- Stability: Whipped topping holds its shape longer, making it a good choice if you need the cake to sit out for hours.
- Better Alternative: If you want convenience with a fresher taste, use whipping cream with a little sugar instead of processed whipped topping.
Is Tres Leches Cake Supposed To Be Wet Or Just Moist?
Tres Leches Cake should be moist, soft, and rich but not overly soggy. To get the right texture:
- Use a Sponge Cake Base: A light, airy cake structure helps soak up the milk without turning mushy.
- Balance the Milk Mixture: Avoid excessive liquid. Stick to the right proportion of three milks.
- Soak Gradually: Pour the milk little by little, letting it absorb fully before adding more.
Can I Make Tres Leches Cake Without Condensed Milk?
Yes, you can still enjoy a delicious Tres Leches Cake without condensed milk. Try these alternatives:
- Evaporated Milk + Sweetener: Mix evaporated milk with sugar or honey for a similar effect.
- Dairy-Free Milk: Use coconut milk, almond milk, or oat milk combined with a sweetener.
- Homemade Condensed Milk: Simmer milk and sugar together until thickened for a natural substitute.
Why Does My Tres Leches Cake Not Absorb The Milk Properly?
If your cake isn’t soaking up the milk, here are some possible reasons:
- Wrong Cake Type: Use a sponge cake, as denser cakes won’t absorb the liquid well.
- Not Enough Holes: Poke plenty of holes with a fork or skewer to help absorption.
- Milk Poured Too Quickly: Slowly drizzle the milk so the cake has time to absorb it.
- Cake Temperature Matters: Let the cake cool slightly before adding the milk for better absorption.
Can I Make Tres Leches Cake With Almond Milk Or Coconut Milk?
Yes, you can make Tres Leches Cake using almond milk or coconut milk. These alternatives can add unique flavors and work well as dairy-free options.
- Almond Milk: Adds a light nutty taste but is thinner than regular milk, so it’s best to mix it with a thicker milk alternative.
- Coconut Milk: Brings a rich, tropical flavor and works well when combined with other plant-based milks for a creamy texture.
- Best Combination: A mix of coconut milk, almond milk, and a thick non-dairy creamer can help recreate the traditional texture.
- Sweetened vs. Unsweetened: Use unsweetened versions to control the sweetness of the cake.
- Soaking Time: Since these milks have a different consistency, the cake may absorb them faster or slower, so adjust the soaking time as needed.
Should Tres Leches Cake Be Served Cold Or Warm?
Tres Leches Cake should always be served cold. Chilling it allows the milk mixture to fully absorb into the sponge, giving it that perfect moist and creamy texture. Here are some tips to ensure the best serving experience:
- Refrigerate for at least 4 hours: Overnight is even better for maximum flavor.
- Cover it properly: This prevents the cake from absorbing any fridge odors.
- Chill the whipped cream topping: A cold topping holds its shape better and enhances the taste.
- Serve straight from the fridge: A cold Tres Leches Cake is refreshing and balances the sweetness.
- Use a sharp knife for clean slices: Run the knife under warm water and wipe it dry before cutting.
Can I Freeze Tres Leches Cake?
Freezing Tres Leches Cake is possible, but it requires careful preparation to maintain its texture and flavor. Here’s how you can do it properly:
- Freeze Before Adding Milk: The best way to freeze Tres Leches Cake is to freeze the sponge cake before soaking it in milk. Bake the cake, let it cool completely, wrap it tightly in plastic wrap, and freeze for up to 2 months. When ready to serve, thaw it, add the milk mixture, and let it soak.
- Freezing After Soaking: Freezing the fully soaked cake is not recommended because it can become too watery when thawed. However, if necessary, freeze it in an airtight container without the whipped topping.
- Avoid Freezing with Whipped Cream: The whipped topping does not freeze well and can separate. It’s best to add fresh whipped cream after thawing.
- Thawing Properly: Always thaw in the refrigerator, not at room temperature, to prevent the cake from becoming too soft or soggy.
How Do I Store Tres Leches Cake Overnight?
Proper storage is key to keeping Tres Leches Cake fresh and moist.
- Refrigerate: Always store the cake in the fridge, as it contains milk and needs to stay chilled.
- Cover Well: Use plastic wrap, foil, or an airtight container to prevent it from drying out or absorbing other fridge odors.
- Keep Toppings Separate: If your cake has fresh fruit or whipped cream, store them separately and add them just before serving.
- Avoid Freezing: Tres Leches Cake doesn’t freeze well because the texture changes after thawing.
- Serving Tip: Take it out of the fridge 10–15 minutes before serving for the best taste.
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