Tres Leches Cake Recipe

If you’ve never had Tres Leches Cake, prepare to fall headfirst into the softest dessert of your life. This Latin American classic translates to “three milks cake,” and it’s exactly that: a light, airy sponge cake soaked in a rich mixture of sweetened condensed milk, evaporated milk, and cream—then topped with whipped cream like a fluffy little crown.

It's sweet, but not too sweet. Milky, but never soggy. And when done right, it melts in your mouth like a creamy dream with every bite. Serve it chilled, topped with cinnamon, strawberries, or nothing at all—this cake holds its own.

And yes, it’s easy to make. No fancy techniques. Just patience, a fork, and a fridge.

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Ingredients (serves 10–12):

For the sponge cake:

• All-purpose flour – 120g (1 cup)

• Baking powder – 1 tsp

• Salt – 1/4 tsp

• Eggs – 5 large, separated

• Granulated sugar – 150g (3/4 cup)

• Whole milk – 60ml (1/4 cup)

• Vanilla extract – 1 tsp

For the milk soak:

• Sweetened condensed milk – 1 can (395g)

• Evaporated milk – 1 can (354ml)

• Heavy cream – 120ml (1/2 cup)

For the topping:

• Heavy cream – 360ml (1 1/2 cups), cold

• Powdered sugar – 2 tbsp

• Vanilla extract – 1 tsp

• Ground cinnamon – for dusting (optional)

• Fresh strawberries – optional, for garnish

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Step-by-Step Instructions:

1. Bake the cake (25–30 minutes):
Preheat oven to 175°C (350°F). Grease and flour a 9x13 inch (23x33 cm) baking pan.
In one bowl, whisk together flour, baking powder, and salt.
In another, beat egg yolks with 100g sugar until pale and thick. Stir in milk and vanilla.
Separately, beat egg whites to soft peaks, then add the remaining 50g sugar until stiff but glossy.
Gently fold yolk mixture into whites, then fold in dry ingredients until just combined. Pour into pan and smooth the top.
Bake for 25–30 minutes until golden and a toothpick comes out clean. Let cool completely.

2. Soak the cake (10 minutes + chill time):
In a bowl, whisk together the three milks. Poke holes all over the cooled cake with a fork or skewer. Pour the milk mixture slowly over the top, letting it absorb. Chill for at least 4 hours, ideally overnight.

3. Make the whipped topping (5 minutes):
Beat heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the cold soaked cake. Garnish with cinnamon or fresh strawberries if desired.

4. Slice and serve:
Cut into squares, grab a fork, and watch people go back for seconds (or thirds).

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Pro Tip:

Don’t rush the chill time. The magic happens when the cake fully soaks up that milky mix overnight. And always poke lots of holes—it helps every bite be evenly moist. Want a twist? Add a splash of rum or coffee liqueur to the milk mixture.