Best Tres Leches Cake Recipe

This tres leches cake is my go-to because it’s the perfect balance of fluffy and moist, with the creamy milk soak turning every bite into a little piece of heaven. Plus, the cinnamon-dusted whipped cream topping gives it that extra kick, making it Instagram-worthy and absolutely delicious!

My favorite dessert is Tres Leches Cake. It’s rich and indulgent, but light and airy at the same time.

An infusion of three kinds of milk—dairy, sweetened condensed, and evaporated—from this cake makes it kind of wet. (In a good way.) The batter, with its 1 cup of all-purpose flour and 1 1/2 teaspoons of baking powder, is not wet, but it is filled with milk.

A dash of vanilla extract makes it even more flavored. And a thin dusting of ground cinnamon on top before serving is perfect.

Ingredients

Universal Flour: Acts as the bedrock of the cake’s structure; furnishes compounds that supply a cake with necessary cells.

Baking powder serves as a leavening agent, helping the cake to rise and become light and fluffy.

Sweetness is added by sugar; tastes are richly caramelized.

Evaporated Milk:
Concentrated milk increases creaminess and overall richness.

Intense sweetness and wetness are provided by sweetened condensed milk, making the cake moist.

Cream that is Whipped Heavily: Vital for frosting; contributes a lush texture and a deep flavor.

Cinnamon: Ground cinnamon has a warm, aromatic quality, and its indulgent richness lends an element of both sweet and savory complexity to the cake.

Ingredient Quantities

• 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
• 1 can (12 ounces) evaporated milk
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup whole milk
• 1 1/2 cups heavy whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Ground cinnamon, for dusting

Instructions

1. Heat your oven to 350 degrees F (175 degrees C) and lightly oil a baking dish that measures 9 by 13 inches.

2. In a bowl of medium size, combine the flour, baking powder, and salt. Whisk together well, and then set aside.

3. In a big bowl, employ a mixer to thoroughly combine the egg yolks with three-quarters of a cup of the granulated sugar. The mixture should look pale yellow and have a fluffy appearance. Add a third of a cup of whole milk and one teaspoon of vanilla extract into the bowl. Beat well with the mixer until the ingredients seem happy together.

4. Fold the flour mixture into the mixture of egg yolks and sugar until just combined.

5. In another clean bowl, whip the egg whites at high speed until soft peaks form. Add the remaining 1/4 cup granulated sugar gradually and continue beating until the mixture holds stiff peaks.

6. The egg whites should be folded into the yolk and flour mixture with great care until they are fully and completely integrated.

7. Transfer the batter to the baking dish that has been prepared and level it with a spatula. Place the dish in the oven for 25 to 30 minutes, or until a toothpick inserted in the center tests clean.

8. In a spacious liquid measuring cup, combine the evaporated milk, the sweetened condensed milk, and 1/4 cup of whole milk. When the cake has finished baking, and while it is still warm, use a fork or a skewer to poke holes all over the surface. Pour the milk mixture over the cake slowly, allowing it time to seep in.

9. Allow the cake to chill in the refrigerator for at least 2 hours, or overnight, to absorb the liquid thoroughly.

10. Prior to serving, whip the heavy cream along with 3 tablespoons of granulated sugar and 1 teaspoon of vanilla extract until soft peaks form. Evenly spread the whipped cream over the cake and liberally dust with ground cinnamon. Serve cold.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Oil for greasing the baking dish
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Spatula
9. Clean bowl (for egg whites)
10. Toothpick or skewer
11. Liquid measuring cup
12. Fork
13. Refrigerator
14. Measuring spoons
15. Measuring cups

FAQ

• Q: Can I make Tres Leches Cake in advance?A: Indeed, baking the cake a day in advance lets the flavors come together in a way that is truly remarkable. It also tastes better after being chilled overnight, which gives it a denser texture that some people prefer.
• Q: What is the best way to separate egg whites from yolks?A: For simpler separation, use eggs that are cold. When you crack the egg, gently move the yolk back and forth between the shell halves, and allow the whites to plop into a bowl. If you’ve got any yolks that look suspicious after all that moving and handling, just discard them. We only want 4 clean yolks in this dish. After you’ve separated the eggs, let the yolks and the whites come to room temperature before you use them.
• Q: Can I use low-fat milk for the soaking mixture?A: For authenticity and richness, using whole milk is recommended; 2% milk can suffice. Steer clear of skim, non-dairy, or any other products that might retain less water and behave more like a powder. If you want to see just how different milk can be, try it with 100% whole milk in one batch and, say, low-fat in another.
• Q: How can I prevent the whipped cream from deflating?A: Be certain to beat the cream until firm summits take shape and steer clear of excessive combining. Present sans delay or store in the chill chest until the moment of presentation to ensure structural integrity.
• Q: Can I use a different flour to make this cake gluten-free?A: Yes, an all-purpose flour blend that is gluten-free can be used in place of this ingredient. Ensure that it contains xanthan gum or some other binding agent to mimic the texture of wheat flour.
• Q: Are there any variations to the traditional Tres Leches Cake?Certainly! You can add a splash of rum or coconut milk to the soaking mixture for a twist, or fold in fresh berries to the whipped cream topping for an extra punch of flavor.

Substitutions and Variations

1 cup all-purpose flour – use 1 cup cake flour for a lighter texture.
One-third cup of whole milk may be replaced with an equal amount of almond milk or oat milk. This renders the recipe suitable for those who avoid dairy.
One 12-ounce can of evaporated milk can be replaced with 1 1/2 cups of heavy cream or half-and-half.
One can (14 ounces) of sweetened condensed milk – substitute this with homemade sweetened condensed milk using coconut milk and sugar for a non-dairy version.
1 teaspoon vanilla extract – substitute with 1 teaspoon almond extract for a different flavor profile.

Pro Tips

1. Separate Chilling Step After pouring the milk mixture over the cake, let it sit at room temperature for about 30 minutes before refrigerating. This ensures the milk has started to absorb evenly into the cake.

2. Egg Whites Mastery When folding in the egg whites, use a gentle hand to keep the batter airy. A figure-eight motion with a spatula can help maintain the volume achieved during beating.

3. Even Milk Absorption Poke plenty of holes all over the cake using a skewer or fork. This ensures the milk mixture penetrates the cake evenly and it remains moist throughout.

4. Enhance Flavor For an added depth of flavor, consider adding a teaspoon of rum or a teaspoon of almond extract to the milk mixture. This will complement the sweetness and add a subtle aromatic quality.

5. Make-Ahead Advantage The cake tastes even better if made a day in advance. This allows more time for the milk mixture to fully integrate with the cake, enhancing its moistness and flavor.