Homemade Tres Leches Cake Recipe
A delicious sponge cake soaked in three types of milk- condensed milk, evaporated milk and whole milk, Tres Leches is a decadent yet light cake. It’s soft without being too soggy. Bring this to your next family gathering, along with my Pastelitos de Guayaba con Queso, and you’re sure to be the most popular person in the room.
Tres Leches, or Pastel de Tres Leches (pas-tel dey treyce lay-chays) , is a sponge cake soaked in three milks (evaporated, condensed, and whole) that originated in Nicaragua. A staple in Latin American cuisine, Tres Leches has become popular in many parts of the world, with variations in Europe and the Middle East. And why not? It’s so delicious and easy to make.
I’ve made this cake for many birthdays and family gatherings, and as you continue to read, I’m sure you’ll see why. I think the most difficult part of making this cake is whipping the egg whites, which really isn’t too difficult once you give it a try. The egg yolks are mixed with sugar and butter, then mixed with the dry ingredients. Fold the egg whites into the mixture, pour in a pan and bake. Once the cake is done, poke holes in it so the milk can really get into the cake. Pour the milk over the cake, let it sit, top with whipped cream and there you have it. You’ll be everyone’s best friend in no time!
Why I love this recipe
Taste? This tastes phenomenal! The slightly sweet cake with the combination of the three milks soaked in, plus the whipped cream topping and cinnamon.
Smell? This cake gives off a light, buttery, and nutmeg smell when baking.
Is it easy to make? It’s not too difficult. The hardest part is making the merengue, but even that can be done pretty easily if you follow my instructions.
Would I make this again? I have made this multiple times already. It’s always delicious!
Ingredients
- Flour All-purpose flour works perfectly for this cake.
- Butter Unsalted, room temperature.
- Sugar For both the cake and for whipping the egg whites.
- Eggs Yolks and whites separated.
- Baking Powder Helps with lift.
- Vanilla Extract For flavor.
- Whole Milk
- Nutmeg For subtle flavor.
- Salt Brings out the flavors.
- Milk Mixture Condensed, evaporated, and whole milk. Can substitute whole milk for any milk, though may not be as rich. Can also use half and half or heavy whip.
- Whipped Cream Topping Heavy whip, powdered sugar and vanilla extract.
- Toppings Cinnamon and sliced fruit, optional but tastes really great with this cake.
How to Make Tres Leches Cake
Step One Preheat oven to 350 F. Separate the egg yolks from the egg whites. In a large mixing bowl, add the egg yolk and sugar, beat together. Next, beat in the room temperature butter until fully incorporated. Beat in the vanilla and milk.
Step Two Mix in the flour, baking powder, salt, and nutmeg to the yolk mixture. I like to mix in half of it at a time so the flour doesn’t fly everywhere.
Step Three Using a stand mixer if you have one, add the egg whites and cream of tartar to a large mixing bowl with the whisk attachment. Beat the egg whites until soft peaks form. This should just take a few minutes. The whisk will start to leave track marks in the egg whites, and when you life the whisk out, you’ll see a soft peak that doesn’t hold it’s shape.
Tip #1 Wipe down the metal bowl you will be whipping the egg whites in with either vinegar or lemon juice to get rid of any fat residue. Egg whites will not whip up in the presence of fats. Wipe down the whisk attachment as well.
Tip #2 Separate the egg whites and egg yolks when the eggs are cold; they will separate easier. Let them come to room temperature after they have been separated.
Step Four Add the sugar to the egg whites in three batches, letting the mixer run as you add the sugar. You’ll see the egg whites gain volume and turn white. You’re done when you can turn the bowl upside down and the whites do not move. They will have formed ‘stiff peaks’.
Step Five Fold the egg whites into the batter until just combined. You don’t want to deflate the mixture by mixing too much. I like to add the whites to the batter in three batches, mixing in between each addition.
Step Six Pour the prepared batter into a 9×13 casserole dish and bake at 350 F for 30 minutes. A toothpick inserted in the middle should come out clean.
Step Seven Poke the cake all over with a fork so when you pour the milk over the cake, it will soak in evenly.
Step Eight Pour the evaporated milk, condensed milk and whole into a large mixing bowl and mix together, then pour milk mixture over the entire cake. Set it in the fridge for 30-60 minutes so it can soak up all of the milk. While you are waiting for the milk to soak in the cake, make the whipped topping.
Step Nine Using a stand mixer with the whisk attachment, add the heavy whip, powdered sugar and vanilla. Beat on high until the heavy whip builds in volume and gets thicker and lighter. You will notice it starting to look like whipped cream. It should form stiff peaks, though not quite as stiff as the egg whites. You won’t be able to turn the bowl upside down with out the whipped cream sliding out. It shouldn’t be runny, either.
Step Ten Spread the whipped topping evenly over the cooled down cake. Sprinkle cinnamon over the entire cake. Add sliced strawberries, raspberries, nuts, or keep it plain with the cinnamon. It’s great either way. I like to serve this cake cold. Enjoy with friends and family!
What Can I Serve This With?
Tres Leches is a great dessert to have anytime, but it would go especially well after enjoying a Cubano or Cuban Fricase de Pollo. Yum!
FAQ’s
Cover the casserole dish with plastic wrap and store in the fridge for up to four days.
Yes, you can freeze tres leches cake, but be sure to freeze it before you add the milk to it. It won’t thaw out nicely if you freeze it with the milk. Wait to add the milk and whipped topping after you’ve unthawed it. Wrap tightly in plastic wrap and freeze for up to two months.
The three milks used in tres leches cake are condensed milk, evaporated milk, and whole milk. These three milks provide the best flavor and gets the cake soaked enough without making it overly soggy.
I would not recommend making any substitutions for the evaporated or condensed milk. You could make substitutions for the whole milk, if needed. You could use a lower fat milk, though the dessert may not be as rich. You could also use half and half or heavy whip.
Other Recipes to Try
- The Best Pumpkin Pie Recipe
- Perfect Homemade Apple Pie Recipe
- Easy One Bowl Apple Spice Cupcakes
- Classic Homemade Carrot Cake
Tres Leches (Pastel de Tres Leches)
Ingredients
- 1 1/2 cups all-purpose flour
- 5 eggs, yolks and whites separated
- 1 teaspoon baking powder
- 1/2 cup unsalted butter
- 1 1/4 cup sugar, separated
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
Milk Topping
- 1 1/2 cups whole milk
- 1 can condensed milk
- 1 can evaporated milk
Whipped Cream Topping
- 1 1/2 cup heavy whip
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Separate the egg whites from the egg yolks when they are cold. Bring to room temperature.
- Preheat the oven to 350 F. In a large mixing bowl, add the egg yolks and 1/2 cup sugar and mix to combine. Beat in the room temperature 1/2 cup butter. Beat in the 1/2 teaspoon vanilla extract and 1/4 cup whole milk.
- Beat in the dry ingredients (1 1/2 cups flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon nutmeg) in two batches to prevent the flour from flying around.
- In the mixing bowl of a stand mixer with the whisk attachment, add the egg whites and 1/2 teaspoon cream of tartar. Beat egg whites until they have reached soft peaks and the whisk leaves track marks in them. They will not be able to hold their shape.
- With the mixer running, add the 3/4 cup of sugar in three batches. Let it run for about 30 seconds in between each batch till all the sugar is added, then continue to let the mixer run. The egg whites will begin to build volume and stiffen, holding their shape. They are ready when they form stiff peaks and you can hold the bowl upside down without them falling out.
- Gently fold the whipped egg whites into the batter in two batches. Mix until just incorporated.
- Pour the batter into a 9×13 casserole dish and bake for 30 minutes. A toothpick inserted in the middle should come out clean when it is done. Let the cake rest for ten minutes.
- Poke holes in the cake all over with a fork. This is what helps the milk soak into the cake.
- Mix the 1 1/2 cups whole milk, 1 can condensed milk, and 1 can evaporated in a large mixing bowl. Pour this all over the cake. Set aside in the fridge to let the milk soak into the cake. This should take 30-60 minutes.
- Let the cake cool down fully before adding the homemade whipped cream topping.
Make the Whipped Topping
- Using a stand mixer or hand mixer, add the 1 1/2 cups heavy whip; 3 tablespoons of powdered sugar; and 1 teaspoon of vanilla extract into a large mixing bowl. Beat until the heavy whip builds volume and starts to look 'full'. It will look like whipped cream. It will not be as sturdy as the egg whites.
- Once the milk has soaked into the cake, spread the whipped cream evenly over the cake. Sprinkle cinnamon on top if you would like, or add fresh fruit to the top, or both. I like to serve this cake cold.
Notes
- Store tres leches in the fridge, covered, for up to 5 days.
- This cake freezes well. Freeze the cake before you add the milk or whipped cream to it. Wrap the cake in plastic wrap fully and freeze for up to 3 months.
- Remember to wipe down the metal bowl and whisk used to whip the egg whites with vinegar or lemon juice.
Nutrition
About Author
I don’t know if I could say enough good things about this dessert! Just make it! You won’t regret it.