Tres Leches Cake
This Tres Leches Cake is a soft, airy sponge soaked in a luscious three-milk mixture and topped with whipped cream. It's incredibly moist, flavorful, and simple to make — perfect for celebrations or family traditions.
Equipment
- 9x13 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 9x13-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.
Notes
For dairy-free version, substitute coconut or almond milk (note: texture will change).
Make ahead the night before for best flavor and texture.
Customize with toppings like fruit, caramel, or lime zest.