Tres Leches Cake is a classic Latin American dessert known for its soft, moist texture and rich milky flavor. This cake absorbs a blend of three milks—evaporated milk, sweetened condensed milk, and whole milk or heavy cream—creating a light yet indulgent treat. Topped with fluffy whipped cream and enjoyed chilled, it has become a favorite across home kitchens, bakeries, and celebrations. This recipe provides a reliable, easy-to-follow method that produces a perfectly moist and creamy cake every time.
Tres Leches Cake is ideal for holidays, potlucks, birthdays, and gatherings because it can be made ahead of time and stored in the refrigerator until serving. The cool, refreshing texture pairs well with warm-weather events, but its comforting sweetness also makes it perfect year-round. The combination of simple ingredients and impressive results makes this dessert one of the most dependable crowd-pleasers.
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1/3 cup whole milk
- 1 tsp vanilla extract
For the milk mixture
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk or heavy cream
For the topping
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Start by preparing the base of the cake. Preheat the oven to 350°F (175°C) and lightly grease a rectangular baking dish. Separate the eggs into two bowls, placing yolks in one and whites in the other. Beat the egg yolks with sugar until the mixture becomes pale and thick. Add the whole milk and vanilla, stirring until fully blended. In another bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet mixture and gently fold until smooth.
Next, beat the egg whites until soft peaks form, gradually adding a small amount of sugar if desired for stability. Carefully fold the egg whites into the batter, working slowly to avoid deflating the mixture. This step gives the cake its signature airy texture. Pour the batter into the prepared baking dish and spread it evenly. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before adding the milk mixture.
Once the cake has cooled, use a fork or skewer to poke holes across the surface. This helps the three-milk blend absorb deeply, giving the dessert its characteristic softness. In a separate bowl, mix the evaporated milk, sweetened condensed milk, and whole milk or heavy cream until well combined. Slowly pour the milk mixture over the cake, allowing it to soak in gradually. The cake will absorb most of the liquid within a few minutes and continue soaking as it chills.
Prepare the topping by whipping the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this whipped topping over the entire cake, creating a smooth and even layer. Cover the dish and refrigerate for at least four hours, though overnight chilling gives the best texture. The longer the cake rests, the more flavorful and tender it becomes.
When ready to serve, cut the cake into squares and spoon any remaining milk mixture from the bottom of the pan over each slice. The final result should be a velvety, cloud-like dessert that melts in the mouth. Serve it plain or garnish with cinnamon, berries, toasted coconut, or a drizzle of caramel for added flair.
Serving Suggestions
Tres Leches Cake pairs wonderfully with fresh fruit, especially strawberries, raspberries, or mango slices. A sprinkle of ground cinnamon or nutmeg adds warmth and a classic Latin American touch. For a festive presentation, top each slice with whipped cream rosettes or a dusting of cocoa powder. Because the cake is chilled, it works beautifully as a refreshing dessert after spicy meals, grilled foods, or hearty dishes.
Storage
Store leftover Tres Leches Cake tightly covered in the refrigerator for up to three days. The whipped topping remains soft, and the cake becomes even more tender with time. Freezing is not recommended due to the high moisture content, but the dessert maintains its ideal texture in the refrigerator.