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Easy Tres Leches Cake Recipe - How To Make Tres Leches Cake

Chef notes

A tres leches cake is traditionally a sponge cake that is soaked with a mixture of three different types of milk: evaporated milk, sweetened condensed milk and whole milk. It's hardly a difficult recipe, but it has more steps than some of us would like. So, in an effort to simplify the recipe and assembly, we have changed things up a bit (you're welcome). 

Instead of preparing a traditional sponge cake, which requires you to separate eggs and separately whip both the yolks and whites, this recipe calls for a simple one-bowl vanilla cake. The cake is intentionally slightly over-baked so that it will fully absorb the milky soak, just as a sponge cake does, without getting soggy. 

In another effort to simplify the traditional recipe even further, you'll use heavy cream as the third "milk" in the soak instead of the usual whole milk, since heavy cream is already a required ingredient in this tres leches cake, as the cake is topped with billowy whipped cream. Ultimately, this will streamline the ingredient list and add a little lusciousness, but by all means, feel free to use whole milk in both the cake and soak, if you'd prefer. 

And in an effort to speed along the cake's assembly, poke the cake with holes (to encourage absorption) as soon as you remove it from the oven and immediately pour the soak over the cake (some recipes call for cooling the cake first). Because the cake takes some time in the refrigerator to fully absorb the soak, there's no need to add any extra time post-bake and pre-soak. Finally, do not be alarmed if the cake does not absorb every last bit of soak when you pour it over the cake, or even after it has rested in the fridge for several hours: a little milky sauce around its edges once it is plated is 100% fine. The cake will keep tightly wrapped in the refrigerator for up to 3 days.

Technique Tip: Make sure to bring the heavy cream to room temperature, as that will help it to more easily absorb into the cake. Additionally, Make sure that when you poke deep holes in the cake, the skewer actually touches the bottom of the pan. This will ensure that the cake properly absorbs the liquid. 

Swap Option: You can use vegetable oil instead of melted butter in the cake.

Preparation 1.

Preheat the oven to 350 F. Grease a 9-inch-by-13-inch pan with cooking spray or softened butter.

2.

In a large bowl, whisk together the sugar, melted butter and vanilla for 30 seconds. Whisk in the eggs, one at a time, and then the cream. Vigorously whisk in the baking powder and salt, one at a time. Gently fold in the flour just until the last streak disappears.

3.

Transfer the batter to the prepared pan, smoothing the top, and bake for about 30 minutes. The cake is ready when a wooden skewer inserted in the center comes out clean and the cake has begun to come away from the sides of the pan. Set aside to cool while you make the soaking liquid.

4.

In a 4-cup glass measuring cup, or a medium bowl, add all three types of milk and whisk to combine. Poke the warm cake all over its surface with a fork or wooden skewer, making lots of deep holes that extend to the bottom of the pan. Pour about ¾ of the soaking liquid over the cake, pausing periodically as you do so, to let it soak in. Wait 5 minutes and then pour the rest of the liquid over the cake.

5.

Refrigerate for at least 6 hours, uncovered, or overnight. If chilling overnight, cover the pan in plastic wrap once cool.

6.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream and sugar on medium to medium-high speed, until soft peaks form. Spread the cream over the cake, slice and serve.

The Tres Leches Cake My Friends Beg Me To Bring To Everything

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Tres leches is a sponge cake that's soaked in a combination of three milks — typically whole milk, condensed milk, and evaporated milk. Growing up, tres leches was my cousin Damean's birthday cake of choice; I unfortunately couldn't handle it due to my lactose intolerance. After many years of resisting temptation, I finally got myself lactase pills. Now I look forward to taking home as many leftover slices as I can.

The origin of tres leches cake is disputed: Some claim it's from Nicaragua while others believe it's from Mexico. Regardless of its birthplace, the dessert quickly became popular across Latin America. Many recipes riff on the traditional recipe by experimenting with different milks or mix-ins like chocolate or pumpkin spice (we even have a recipe for tres leches tiramisu). My recipe stays true to the classic, but if you're looking for a fun twist, try infusing the soaking liquid with your favorite cereal.

Credit: Photo: Erik Bernstein; Food Styling: Ben Weiner Credit: Photo: Erik Bernstein; Food Styling: Ben Weiner

Why You'll Love It

It's easy to make. Even though the recipe comprises three elements — the cake, the soaking liquid, and the whipped cream — each one is a cinch to make.

It's fun to eat. The sponginess of the cake paired with the cloudlike texture of the whipped cream makes for the airiest of desserts (but it's sturdy enough to soak up the three milks without getting soggy). The hardest part is waiting to eat it!

Key Ingredients in Tres Leches Cake

Milk. The cake is soaked in a combination of whole milk, condensed milk, and evaporated milk. Whole appears twice in the recipe — once in the batter and again in the soaking liquid. 

Heavy cream. You'll need 1 1/2 cups for making a fluffy whipped cream to top it all off.

Eggs. Separate the eggs, then thoroughly beat the egg whites, which incorporate a lot of air into the cake and ensure it isn't dense.

Credit: Photo: Erik Bernstein; Food Styling: Ben Weiner Credit: Photo: Erik Bernstein; Food Styling: Ben Weiner

How to Make Tres Leches Cake

Make the batter. Whisk flour and baking powder together. Separate the yolks and egg whites. Whip the egg whites until stiff peaks form and transfer to another bowl. In the now-empty bowl, whisk the yolks, sugar, whole milk, vanilla, and salt, add the flour mixture until combined, then fold in the whipped egg whites.

Bake the cake. Bake until the cake is lightly browned around the edges and a tester inserted into the center comes out clean. Let cool slightly in the pan.

Soak the cake. While the cake cools, make the soaking liquid by combining milk, condensed milk, and evaporated milk. Poke holes in the cake and let it soak in the milk mixture for a few hours or up to a full day.

Make the whipped cream topping. When ready to serve, whip the heavy cream, sugar, salt, and vanilla extract until fluffy. Spread evenly over the top of the cake.

Serve the cake. Cut the cake into squares and top with a dash of ground cinnamon.

Helpful Swaps

Cereal. Submerge 1/2 cup of your cereal of choice in the milk for 20 minutes to infuse the soaking liquid with its flavor. Remove and discard the cereal, then combine the cereal milk with the evaporated milk and sweetened condensed milk. I like using Cinnamon Toast Crunch, which I find complements the flavor of the tres leches cake well.

Storage and Make-Ahead Tips

Refrigerate leftover cake in an airtight container for up to 3 days.

Credit: Photo: Erik Bernstein; Food Styling: Ben Weiner Credit: Photo: Erik Bernstein; Food Styling: Ben Weiner

Tres Leches Cake Recipe

It's so light and fluffy, you'll want all of the leftovers for yourself.

Prep time 25 minutes

Cook time 20 minutes to 25 minutes

Serves 16 to 20

Ingredients For the cake:

2 teaspoons baking powder

2 teaspoons vanilla extract

For the soaking liquid:

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

For the whipped cream:

1 1/2 cups cold heavy cream

1 teaspoon vanilla extract

Ground cinnamon, for dusting

Instructions Make the cake:

Separate 6 large eggs, placing the whites in the bowl of a stand mixer and the yolks in a small bowl. Let sit until room temperature.

Heat the oven to 350°F. Line the bottom of a 9x13-inch baking pan, preferably metal, with parchment paper. Coat the parchment paper with unsalted butter.

Place 2 cups all-purpose flour and 2 teaspoons baking powder in a medium bowl and whisk to combine.

Beat the egg whites with the whisk attachment on medium speed until stiff peaks form, 3 to 4 1/2 minutes. Transfer to a medium bowl and wipe out the bowl and attachment.

Transfer the yolks into the now-empty bowl. Add 1 cup granulated sugar, 1 cup whole milk, 2 teaspoons vanilla extract, and 1 teaspoon kosher salt. Beat with the whisk attachment on medium speed until thoroughly combined, about 1 minute. Add the flour mixture and beat on low speed until just combined, scraping down the sides of the bowl as needed, about 1 minute.

Add the egg whites to the yolk mixture. Fold together by hand with a flexible spatula just until combined; do not overmix. Transfer the batter to the baking pan and smooth out the top.

Bake until the cake is lightly browned around the edges and a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool for 20 minutes.

Make the soaking liquid:

Place 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, and 2 cups whole milk in a large bowl and whisk to combine. Poke holes all over the cake with a toothpick or skewer, going all the way to the bottom. Evenly pour the soaking liquid over the warm cake. Cover and refrigerate until all the liquid is absorbed and the cake is chilled through, at least 4 to or up to 24 hours.

Make the whipped cream:

When ready to serve, place 1 1/2 cups cold heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt in a stand mixer. Beat with the whisk attachment on medium-low speed until the sugar is dissolved, about 1 minute. Increase the speed to medium-high and beat until medium peaks form, 1 to 2 minutes more.

Spread the whipped cream over the cake in an even layer and dust with ground cinnamon.

Recipe Notes

Cereal milk flavoring: You can flavor the soaking liquid by soaking the milk and 1/2 cup Cinnamon Toast Crunch cereal together for 20 minutes first. Remove and discard the cereal with a slotted spoon before whisking in the canned milks.

Storage: Refrigerate leftover cake in an airtight container for up to 3 days.

Further Reading

We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing

Do Water Filters Really Work — And Which Ones Are the Best?

Ball Just Dropped the Most Beautiful Mason Jars for Its 140th Anniversary ("So Iconic!")

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RECIPE REQUEST: Tres Leches Cake - Daily Breeze

This week, we are printing a recipe for tres leches cake for David in Los Angeles. We hope he thinks it is just soggy enough.

Finally, we have a new request. Lilie from Long Beach writes:

"I would like a good recipe for cauliflower. I've never learned to cook it properly – my family would always complain because it was grey and overcooked. Please help me."

Can anyone help her?

Address requests, contributions and comments to Recipe Request, Daily Breeze, 21250 Hawthorne Blvd., Suite 170, Torrance, CA 90503; or e-mail reciperequestcolumn@yahoo.Com.

– A.K. Whitney

TRES LECHES CAKE

For the cake:

Vegetable oil

6 3/4 ounces cake flour, plus extra for pan

1 teaspoon baking powder

1/2 teaspoon kosher salt

4 ounces unsalted butter, room temperature

8 ounces sugar

5 whole eggs

1 1/2 teaspoons vanilla extract

For the glaze:

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 cup half-and-half

For the topping:

2 cups heavy cream

8 ounces sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Lightly oil and flour a 13-by-9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary.

Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.

Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork.

Allow the cake to cool completely and then prepare the glaze.

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick.

Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Makes 1 cake.

– From Alton Brown, via the Food Network

Originally Published: April 6, 2010 at 12:00 AM PDT

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