Tres Leches Cake

This heavenly Tres Leches Cake will become your family’s new favorite dessert! Anyone who loves moist, creamy cakes will absolutely fall in love with this traditional Mexican treat that soaks up three different kinds of milk for the most incredible texture you’ve ever tasted.

Recipe Details

Timing & Servings: Prep Time: 35 minutes, Additional Time: 2 hours 55 minutes, Total Time: 3 hours 30 minutes, Serves: 20 people.

Nutrition Profile: Nut-Free, Low-Sodium, Soy-Free, Vegetarian, Low-Calorie.

Nutrition Facts (per serving): 190 Calories, 6g Fat, 27g Carbs, 5g Protein.

Ingredients You’ll Need

All-purpose flour: You’ll need 1 cup for the base of your cake. This gives the cake its structure and helps it hold all that delicious milk mixture!

White whole-wheat flour: Just ½ cup adds a bit of extra nutrition without changing the taste. If you don’t have it, you can use regular all-purpose flour instead.

Baking powder: 2 teaspoons will help your cake rise beautifully. Make sure it’s fresh for the best results!

Salt: ½ teaspoon brings out all the sweet flavors. Don’t skip this little bit – it makes a big difference.

Large eggs: 3 eggs at room temperature will make your cake super fluffy. Room temperature eggs mix better and give you that perfect texture.

Granulated sugar: ½ cup plus 1 tablespoon, divided. Most goes in the cake batter, and you’ll save that extra tablespoon for the whipped cream topping.

Vanilla extract: 2 teaspoons adds that warm, sweet flavor that makes everything taste amazing. Use the real stuff if you have it!

Low-fat milk: ½ cup goes right into the cake batter. This is your first of the three milks that give this cake its name.

Low-fat sweetened condensed milk: One 14-ounce can is pure magic in a can. This sweet, thick milk soaks into every bite of your cake.

Low-fat evaporated milk: One 12-ounce can adds even more creamy goodness. Together with the condensed milk, it creates that signature tres leches flavor.

Heavy whipping cream: 1 cup makes the most beautiful fluffy topping. You’ll whip this up fresh right before serving.

Sliced strawberries: These make the prettiest garnish and add a fresh, fruity touch to balance all that creamy sweetness.

How to Make Tres Leches Cake

Step 1: Preheat your oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray so your cake won’t stick.

Step 2: Combine both flours, baking powder, and salt in a medium bowl. Mix them together with a whisk so everything is evenly distributed.

Step 3: Beat eggs, ½ cup sugar, and vanilla in a stand mixer on medium-high speed for about 10 minutes. You want this mixture to be super light and fluffy – that’s what makes the cake so tender!

Step 4: Add half the flour mixture to your egg mixture. Mix on low speed until just combined – don’t overmix or your cake will be tough.

Step 5: Pour in the milk, then add the remaining flour mixture. Mix until everything just comes together, then stop mixing.

Step 6: Spread the batter evenly in your prepared baking dish. It might seem like a thin layer, but that’s perfect!

Step 7: Bake for 20 to 25 minutes until the top is lightly golden. The cake should spring back when you gently press the center.

Step 8: Let the cake cool in the pan on a wire rack for 25 minutes. This cooling time is important so the cake can handle all that milk!

Step 9: Whisk the condensed milk and evaporated milk together in a medium bowl. This is your magical milk mixture!

Step 10: Poke holes all over the cooled cake with a fork. Make lots of holes – this helps the milk soak in everywhere.

Step 11: Slowly pour the milk mixture over the cake and around the edges. Take your time so it soaks in evenly.

Step 12: Cover the cake and refrigerate for at least 2 hours, but overnight is even better. The longer it sits, the more amazing it gets!

Step 13: Just before serving, beat the heavy cream until soft peaks form. Add that remaining 1 tablespoon of sugar and beat until you get stiff peaks.

Step 14: Spread the whipped cream over the entire cake. Top with those beautiful sliced strawberries and get ready for compliments!

Easy and Quick Tres Leches Cake Version

Want to save some time? You can totally use a box of white cake mix instead of making the cake from scratch! Just follow the box directions for a 9×13 pan. Once it’s cooled, continue with the milk mixture and whipped cream topping. You’ll still get that amazing tres leches flavor with half the work!

Serving Ideas

This cake is absolutely perfect all on its own – it’s a complete dessert that will wow your guests! Serve it with a cup of coffee or a glass of cold milk. For special occasions, you can add some toasted coconut flakes or a drizzle of caramel sauce on top.

Storage

Keep your tres leches cake covered in the refrigerator for up to 3 days. Actually, it gets even better after the first day because the flavors have more time to meld together. Don’t leave it out at room temperature for more than 2 hours since it has dairy in it.

Substitutions

No white whole-wheat flour? Just use all-purpose flour for the full cup. Want to make it even lighter? You can use fat-free versions of all the milk products. If you don’t have heavy cream, you can use whipped topping from a container, but fresh whipped cream really is the best!

Pro Tips

• Room temperature eggs are key: Set them out 15 minutes before baking, or put them in lukewarm water for 5 minutes.
• Don’t skip the holes: The more holes you poke, the better the milk will soak in. Use a fork and be generous!
• Patience pays off: Let the cake soak overnight if you can. The texture becomes absolutely incredible.
• Glass dish works best: It helps the cake bake evenly and you can see how well the milk is soaking in.
• Make ahead friendly: This cake actually improves with time, so it’s perfect for parties!

FAQs

Can I make this cake ahead of time?

You bet! This cake is actually better when made ahead. You can prepare everything through the milk-soaking step up to a day in advance. Just add the whipped cream and strawberries right before serving.

Why is my cake soggy instead of moist?

If your cake seems too wet, you might have poured the milk mixture on too quickly or while the cake was still too warm. Make sure the cake is completely cooled and pour the milk slowly so it has time to absorb properly.

Can I use regular milk instead of the three different types?

The three different milks are what make this cake special! Each one adds a different texture and sweetness level. Regular milk just won’t give you that signature tres leches taste and creaminess.

How do I know when I’ve whipped the cream enough?

Sure! Start with soft peaks – when you lift the beaters, the cream forms peaks that bend over. Then keep going until you get stiff peaks that stand up straight. Don’t go too far or you’ll end up with butter!

Can I freeze tres leches cake?

I wouldn’t recommend freezing this cake because the texture changes when the milk mixture thaws. It’s best enjoyed fresh from the fridge within a few days of making it.

Final Thoughts

I hope you and your family absolutely love this tres leches cake as much as mine does! It’s such a special dessert that brings people together. Let me know how yours turns out – I’d love to hear about your baking adventures!