let me tell you about this tres leches cake – its SO good and honestly one of the easiest desserts you can make. when i first tried making tres leches cake like 15 years ago, i was intimidated but this recipe makes it super simple. the sponge cake soaks up that amazing three milk mixture and creates the most incredible texture you’ll taste. seriously, once you try this you’ll understand why everyone goes crazy for it
Why You’ll Love This Recipe
if youve struggled with dry cakes before, this tres leches cake solves that problem completely. i remember taking this to my kids bake sale and watching peoples faces light up when they took their first bite. its like magic the way the cake transforms from a simple sponge to this heavenly moist dessert. you can make it ahead, customize it so many ways, and its perfect for any celebration. honestly makes me happy every time i pull it out of the fridge
Ingredients for Perfect Tres Leches Cake
For the cake:
- 1 1/2 cups all-purpose flour (needs good structure to hold the milk)
- 1 tsp baking powder (helps with rise)
- 1/2 cup butter softened (can sub with oil but butter gives better flavor)
- 1 cup sugar
- 5 eggs room temp (MUST be room temp for proper volume)
- 1 tsp vanilla extract
For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk (no subs here – gotta be the real deal)
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream (can use half and half but cream is richer)
For the topping:
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1 tsp vanilla
dairy free folks can use coconut milk versions but the texture changes slightly
How to Make Tres Leches Cake
- preheat oven to 350F and grease a 9×13 pan – dont skip greasing or itll stick
- sift flour and baking powder 3 times – i know its annoying but trust me it makes the cake fluffier
- beat butter and sugar till fluffy about 5 mins. add eggs ONE at a time and mix well between each. pour in vanilla
- slowly add flour mix – dont overmix or cake gets tough. batter should be smooth but thick
- pour into pan and bake 25-30 mins till golden and toothpick comes clean. let cool completely (this parts important)
- poke holes all over with fork or skewer – make LOTS of holes
- mix the three milks together in bowl. slowly pour over cake – let it absorb then pour more. keep going till all milk is used. refrigerate minimum 4 hours but overnight is best
- whip cream with sugar and vanilla till stiff peaks. spread over cold cake
Variations on Tres Leches Cake
- chocolate tres leches – add cocoa to cake and use chocolate milk in mix
- coconut version – use coconut milk and top with toasted coconut
- coffee flavored – add espresso powder to milk mixture
- fruit topped – add strawberries or mangos on top
- dulce de leche – drizzle caramel over whipped cream
- lime zest – add lime zest to whipped cream for brightness
FAQ (People Also Ask)
How long does tres leches cake last?
keeps 4-5 days covered in fridge. the flavor actually gets better after day 2. never leave at room temp more than 2 hours
Can you freeze tres leches cake?
honestly doesnt freeze well after adding milk mixture. you can freeze the plain cake then add milk after thawing
Why is my tres leches cake soggy?
probably too much milk or not enough holes poked. make sure cake cools completely and poke LOTS of holes
Can I make tres leches cake ahead of time?
YES – actually better made 1 day ahead. the milk soaks in perfectly overnight
What can I use instead of heavy cream?
half and half works or even whole milk but cream gives best texture
How do you know when tres leches cake is done soaking?
when all milk is absorbed and no puddles on top – usually 4+ hours
Can you make dairy free tres leches cake?
yep use coconut or almond milk versions but texture wont be exactly the same
my grandma used to make this for every birthday and now i do too. its become our family tradition and i love how everyone gets excited when they see that pan come out. theres something special about a dessert that brings people together like this does. give this tres leches cake recipe a try and make it your own – maybe itll become your tradition too
if you love moist cakes check out my fireball poke cake or for another classic try this red velvet cake. for coffee lovers the chocolate cake with coffee buttercream is amazing too
Tres Leches Cake
Equipment
- 9×13 baking pan
- Electric mixer
- Mixing bowls
- Whisk
- Fork or skewer
- Sifter
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup butter softened
- 1 cup sugar
- 5 eggs room temperature
- 1 tsp vanilla extract
For the Tres Leches Mixture:
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 1 cup heavy cream
For the Topping:
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Sift the flour and baking powder three times for extra fluffiness.
- In a mixing bowl, beat butter and sugar until light and fluffy (about 5 minutes).
- Add eggs one at a time, mixing well after each addition. Add vanilla.
- Gradually mix in the flour mixture until just combined. Do not overmix.
- Pour the batter into the greased pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely, then poke holes all over the surface using a fork or skewer.
- In a bowl, mix sweetened condensed milk, evaporated milk, and heavy cream.
- Slowly pour the milk mixture over the cake, letting it absorb between pours. Refrigerate for at least 4 hours or overnight.
- Whip the cream, sugar, and vanilla until stiff peaks form. Spread over chilled cake before serving.
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