Tres Leches Cake Recipe
In this post, we’re going to tell you all about tres leches cake, an ideal dessert for lovers of sweet and moist desserts, with that texture that feels like a grandma’s hug in cake form.
But be careful, because to ensure the result is a tres leches cake worthy of applause and not a milky-tasting mush, there are a few secrets you should keep up your sleeve.
In this article, you will find a complete guide: from what exactly “three milks” are to how to make a homemade cake that looks great and doesn’t fall apart.
Ready? Grab your spatula and mixer, because we’re about to explore this Latin American classic with useful tips and a foolproof recipe.
The famous tres leches cake is one of those desserts that seems simple but hides magic in its details. Basically, it’s a sponge cake soaked in an irresistible mixture of three types of milk:
- Condensed milk
- Evaporated milk
- Heavy cream (whipping cream)
Hence the name.
The resulting texture is pure bliss: moist and soft, yet not so runny as a sponge left in the sink. All of this is crowned with a delicious Italian meringue, which adds an airy and elegant touch.
It is served ice cold, making it a perfect refreshing treat for summer, although many enjoy it in winter with a cup of coffee with milk.
Table of Contents
7 Reasons to Prepare Tres Leches Cake:
- Unparalleled texture: The contrast between fluffy sponge cake and the milk mixture makes it creamy without being cloying.
- Balanced flavor: Sweet but not overpowering. If decorated with acidic fruits like strawberries or passion fruit, it becomes even more balanced.
- Versatility: It can be prepared in a rectangular or round mold, in individual portions, or even in small glasses.
- Winning presentation: Decorated with Italian or Swiss meringue, Chantilly cream, fruits, cinnamon, or cocoa powder, it becomes a visual spectacle.
- Ideal for preparing in advance: It improves over time and is perfect to leave in the refrigerator overnight.
- International dessert: Although it originated in Latin America, it is enjoyed in many parts of the world.
- Perfect for innovations: There is a chocolate version and even versions with dulce de leche.
How to Make Tres Leches Cake?
Servings: 12
| Ingredient | Quantity | Purpose |
|---|---|---|
| Nestlé Condensed Milk | 1 package | To soak the cake |
| Milk | 300 ml | To soak the cake |
| Milk cream | 280 ml | To cover the cake |
| Sugar | 1 cup | For the cake |
| Egg whites | 6 | For the cake |
| Egg yolks | 6 | For the cake |
| Salt | 1/2 teaspoon | For the cake |
| Baking powder | 1/2 tablespoon | For the cake |
| All-purpose flour | 1 cup | For the cake |
| Nesquik chocolate powder | 2 tablespoons | For coating |
| Meringues | 1 package | For coating |
| Kit Kat chocolate | 1 pack | For coating |
Instructions
- Combine the condensed milk with the milk and cream, mix well, and set aside.
- Beat the egg whites until stiff peaks form. Add the salt, sugar, and vanilla. Incorporate the egg yolks one at a time. Finally, add the sifted flour and baking powder using gentle folding motions.
- Pour into a greased and floured mold and bake in a preheated oven at 180°C for approximately 35 minutes.
- Remove from the oven, pierce the entire cake with a skewer, and pour the three-milk mixture over it.
- Refrigerate until completely cool.
- Decorate with meringues, chopped chocolate, and sprinkle with Nesquik.
Video Guide 📽️
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Energy | 362.5 kcal (1,519 kJ) |
| Carbohydrates | 57.9 g |
| Protein | 8.2 g |
| Fats | 9.8 g |
| Saturated Fats | 4.8 g |
| Fiber | 0.5 g |
| Sodium | 121.2 mg |
| Sugars | 48.9 g |
Variations of Tres Leches Cake Worth Trying:
- Chocolate tres leches cake: Part of the flour is replaced with cocoa powder, and the milk mixture includes melted chocolate. Dark, moist, and addictive.
- Tres leches with dulce de leche: Dulce de leche can be added to the milk mixture or used as a topping mixed with whipped cream.
- Coconut tres leches cake: Add shredded coconut to the sponge and sprinkle it on top.
- Fruit tres leches cake: Strawberries, peaches, or mango add freshness and balance the sweetness.
- Lactose-free version: Use lactose-free or plant-based alternatives. It’s not exactly the same, but it works well.
Key Tips for a Perfect Tres Leches Cake:
- The classic three milks are condensed milk, evaporated milk, and cream.
- Do not open the oven during baking to prevent the sponge cake from collapsing.
- Beat the eggs well with sugar for proper structure.
- The cake must be completely cool before soaking it.
- Pour the milk mixture little by little until fully absorbed.
- Let it rest for at least 4 hours (ideally overnight).
- The best meringue for decorating is the Italian meringue because it is firmer and shinier.
- Storage: Well covered, it lasts 4–5 days in the refrigerator.
FAQs – Frequently Asked Questions
What makes tres leches cake different from other cakes?
Its soaked sponge texture sets it apart. Unlike regular cakes, it absorbs a three-milk mixture that makes it exceptionally moist without becoming soggy.
Can I make tres leches cake ahead of time?
Yes. In fact, it tastes better the next day because the milk mixture fully absorbs into the sponge.
Why did my cake turn mushy?
Most likely, too much liquid was added at once or the sponge was too dense to absorb properly. Pour slowly and ensure proper baking.
Conclusion
Tres leches cake is more than just a dessert—it’s a celebration of texture and flavor. With its soft sponge, rich milk soak, and elegant topping, it offers a perfect balance between sweetness and freshness.
If you follow the tips and give it enough resting time, you’ll have a cake that’s moist, flavorful, and always impressive. Whether you keep it classic or experiment with chocolate, coconut, or fruit, this Latin American favorite is guaranteed to win hearts at any table.
