I’ve perfected a Moist Tres Leches Cake with an authentic, fuss-free approach and a single surprising trick that makes all the difference, so read on to find out.

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I can never resist a slice of Tres Leches; there is something that keeps pulling me back. This Authentic Mexican dessert feels light but somehow drenched in flavor, the kind that makes you pause and wonder what the secret is.

I love that it reads like a simple celebration and yet hides little surprises, like the tang of evaporated milk and the caramel hush of sweetened condensed milk working together. When I serve it friends always lean in, curious, asking where I learned it.

Mexico In My Kitchen Tres Leches and Moist Tres Leches Cake are labels folks throw around, but the real magic you have to taste.

Ingredients

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All purpose flour gives mostly carbs and structure, little fiber, helps cake rise
Eggs give protein, moisture and lift yolks add richness and stability
Granulated sugar sweetens and tenderizes adds calories no fiber or protein
Evaporated milk adds concentrated milk flavor protein and some calcium richer
Sweetened condensed milk is very sweet lots of sugar and creaminess
Heavy cream makes cake lusciously moist and whipped topping stable high fat
Unsalted butter adds flavor and tenderness provides fat and some vitamin A
Vanilla extract boosts aroma and sweet perception tiny calories but big flavor

Ingredient Quantities

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

5 large eggs, separated

1 cup granulated sugar (divided)

1/3 cup whole milk

1/3 cup unsalted butter, melted

1 teaspoon vanilla extract

1 can (12 fl oz) evaporated milk

1 can (14 oz) sweetened condensed milk

1/2 cup whole milk or heavy cream

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract (for whipped cream)

Ground cinnamon for dusting (optional)

Fresh berries or cherries for garnish (optional)

How to Make this

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1. Preheat oven to 350 F (175 C) and grease a 9×13 inch baking pan, line the bottom with parchment if you want easy removal later.

2. Whisk together 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt; set aside.

3. Separate 5 large eggs. In a bowl beat the 5 yolks with 3/4 cup of the granulated sugar until the mixture is pale and a bit thick, then stir in 1/3 cup whole milk, 1/3 cup melted unsalted butter and 1 teaspoon vanilla.

4. Fold the dry ingredients into the yolk mixture just until combined, don’t overmix or you’ll get a dense cake.

5. In a clean bowl beat the 5 egg whites with the remaining 1/4 cup granulated sugar until stiff but not dry peaks form, then gently fold the whites into the batter in two additions so you keep air.

6. Pour batter into the prepared pan, smooth the top and bake 25 to 30 minutes until golden and a toothpick comes out clean. Let the cake cool for about 10 minutes in the pan; it should be warm not piping hot for the soak.

7. While the cake cools, whisk together 1 can (12 fl oz) evaporated milk, 1 can (14 oz) sweetened condensed milk and 1/2 cup whole milk or heavy cream until smooth. A pitcher or measuring cup makes pouring easier.

8. Poke holes all over the warm cake with a skewer or fork, then slowly pour the milk mixture over the cake in three even pours so it soaks in. If you have a baster use it for more control. Cover and refrigerate at least 4 hours but overnight is best for full soak.

9. For the topping chill your bowl and beaters, then whip 2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until firm soft peaks form; spread over the chilled, fully soaked cake. Don’t overbeat or it will get grainy.

10. Dust lightly with ground cinnamon if you like and top with fresh berries or cherries. Tip: wet your knife between slices for cleaner cuts, serve cold and enjoy.

Equipment Needed

1. 9×13 inch baking pan (line with parchment for easier removal)
2. 3 mixing bowls (one for dry, one for yolks, one for egg whites)
3. Electric hand mixer or stand mixer for beating whites and whipping cream, or a sturdy whisk if you wanna do it by hand
4. Measuring cups and spoons
5. Whisk and rubber spatula for folding and scraping the batter
6. Skewer or fork to poke holes, plus a baster or pouring pitcher/measuring cup to drizzle the milk mix
7. Small saucepan or microwave-safe bowl to melt butter
8. Cooling rack and a sharp knife (wet the knife between slices for clean cuts)

FAQ

Q: How long should I soak the cake, will it get soggy?

A: Poke lots of holes with a skewer, pour the milk mix slowly so it soaks in, then chill at least 2 to 4 hours. Overnight is best — the cake firms up and tastes better. If it feels mushy you probably underbaked the cake or poured the liquid in too fast.

Q: Can I make this ahead and how long will it keep?

A: Yes, make it a day ahead for best flavor. Covered in the fridge it keeps 3 to 4 days. The cake keeps absorbing moisture so the texture changes, but it wont spoil if stored cold.

Q: The top cracked or the cake sank, what went wrong?

A: Cracks or sinking usually means overmixing or overbaking, or you folded the egg whites wrong. Whip whites until stiff but not dry, fold gently, and bake until a toothpick comes out with a few crumbs. Also check your oven temp, some run hot.

Q: I want it less sweet or to use different milks, what can I do?

A: To cut sweetness use part or all whole milk instead of extra heavy cream, or use only 3/4 of the sweetened condensed milk and add more evaporated or whole milk to keep volume. You can also balance sweetness with a lightly sweetened whipped cream or a squeeze of lime when serving.

Q: How do I get a smooth, stable whipped cream topping?

A: Chill the bowl and beaters first, use very cold heavy cream, add the powdered sugar and vanilla near the end, and stop once soft peaks form. If you need it extra stable for hours, fold in a spoon of mascarpone or dissolve a teaspoon of unflavored gelatin in a little water and add while warm.

Q: Can I make Tres Leches without eggs or use a different cake base?

A: Eggs give the sponge its lift, so for true tres leches you need them. If you want eggless, use a store bought sponge or an eggless cake recipe (yogurt or oil based) and follow the same soak method. Aquafaba can replace whites in some recipes but it takes practice.

Mexican Tres Leches Cake Recipe Substitutions and Variations

All-purpose flour: use cake flour for a softer crumb — to make it from AP flour, remove 3 tbsp from the 1 1/2 cups and stir in 3 tbsp cornstarch, sift well and use as directed.
Evaporated milk: substitute with 1 cup whole milk plus 2 tbsp nonfat dry milk powder (stirs in to mimic concentration), or simmer 1 1/4 cups whole milk down to about 1 cup and cool.
Sweetened condensed milk: make a quick homemade version by simmering 1 1/4 cups whole milk with 1 cup granulated sugar until reduced to about 1 cup, cool, or use canned coconut condensed milk for a dairy free option.
Heavy whipping cream (for the topping): swap with chilled coconut cream (scoop the solids, whip with 1/4 cup powdered sugar and 1 tsp vanilla) for dairy free, or for a richer, more stable topping beat 3/4 cup mascarpone with 1/4 cup heavy cream and 2 tbsp powdered sugar.

Pro Tips

1. Separate the eggs while they are cold, it makes the job easier. Then let the whites sit out until they warm up a bit before whipping them — room temp whites reach higher, more stable peaks. Just dont let them get warm enough to feel slick.

2. When folding in the whites, use a big spatula and cut down through the center, then scoop and turn the batter over. Do it in two gentle additions and stop as soon as streaks are gone, overmixing will kill the air and make the cake dense.

3. Pour the milk soak slowly and in stages. Give the cake a few minutes between pours so it can absorb, and use a baster or a pitcher with a spout for control. This avoids puddles on top and helps the soak go all the way through.

4. For a firmer, less weepy whipped topping, chill the bowl and beaters, add the powdered sugar, and fold in a tablespoon of mascarpone or softened cream cheese if you plan to keep the cake for more than a day. It keeps the cream from breaking down and tastes great too.

5. Chill the finished cake uncovered for an hour, then cover to avoid fridge smells, and slice with a knife you warm under hot water and wipe between cuts for clean pieces. Overnight resting always improves flavor so if you can wait, do it.

Mexican Tres Leches Cake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I've perfected a Moist Tres Leches Cake with an authentic, fuss-free approach and a single surprising trick that makes all the difference, so read on to find out.

Servings

servings

Calories

515

kcal

Equipment: 1. 9×13 inch baking pan (line with parchment for easier removal)
2. 3 mixing bowls (one for dry, one for yolks, one for egg whites)
3. Electric hand mixer or stand mixer for beating whites and whipping cream, or a sturdy whisk if you wanna do it by hand
4. Measuring cups and spoons
5. Whisk and rubber spatula for folding and scraping the batter
6. Skewer or fork to poke holes, plus a baster or pouring pitcher/measuring cup to drizzle the milk mix
7. Small saucepan or microwave-safe bowl to melt butter
8. Cooling rack and a sharp knife (wet the knife between slices for clean cuts)

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
5 large eggs, separated
1 cup granulated sugar (divided)
1/3 cup whole milk
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
1 can (12 fl oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup whole milk or heavy cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract (for whipped cream)
Ground cinnamon for dusting (optional)
Fresh berries or cherries for garnish (optional)

Directions

Preheat oven to 350 F (175 C) and grease a 9×13 inch baking pan, line the bottom with parchment if you want easy removal later.
Whisk together 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt; set aside.
Separate 5 large eggs. In a bowl beat the 5 yolks with 3/4 cup of the granulated sugar until the mixture is pale and a bit thick, then stir in 1/3 cup whole milk, 1/3 cup melted unsalted butter and 1 teaspoon vanilla.
Fold the dry ingredients into the yolk mixture just until combined, don’t overmix or you'll get a dense cake.
In a clean bowl beat the 5 egg whites with the remaining 1/4 cup granulated sugar until stiff but not dry peaks form, then gently fold the whites into the batter in two additions so you keep air.
Pour batter into the prepared pan, smooth the top and bake 25 to 30 minutes until golden and a toothpick comes out clean. Let the cake cool for about 10 minutes in the pan; it should be warm not piping hot for the soak.
While the cake cools, whisk together 1 can (12 fl oz) evaporated milk, 1 can (14 oz) sweetened condensed milk and 1/2 cup whole milk or heavy cream until smooth. A pitcher or measuring cup makes pouring easier.
Poke holes all over the warm cake with a skewer or fork, then slowly pour the milk mixture over the cake in three even pours so it soaks in. If you have a baster use it for more control. Cover and refrigerate at least 4 hours but overnight is best for full soak.
For the topping chill your bowl and beaters, then whip 2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until firm soft peaks form; spread over the chilled, fully soaked cake. Don’t overbeat or it will get grainy.
Dust lightly with ground cinnamon if you like and top with fresh berries or cherries. Tip: wet your knife between slices for cleaner cuts, serve cold and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.