Description
This Best Tres Leches Cake is a moist and flavorful sponge cake soaked in a rich blend of three milks—whole milk, sweetened condensed milk, and evaporated milk—topped with a fluffy homemade whipped cream. Perfectly sweet and creamy, this classic Latin American dessert is easy to prepare and guaranteed to impress at any gathering.
Ingredients
Scale
Cake
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Milk Mixture
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
Whipped Cream Topping
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prevent the cake from sticking.
- Combine dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt ensuring even distribution.
- Cream butter and sugar: Using a mixer, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air into the batter for a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in 1 teaspoon of vanilla extract for flavor.
- Mix dry ingredients and milk: Gradually add the dry ingredients alternating with 1/2 cup whole milk to the wet mixture. Begin and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Bake the cake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes after baking.
- Prepare milk mixture: In a bowl, whisk together 1 cup whole milk, sweetened condensed milk, and evaporated milk until smooth and combined.
- Soak the cake: Using a fork or skewer, poke holes all over the top of the warm cake. Slowly pour the three-milk mixture evenly over the cake, allowing it to soak in. Refrigerate the cake for at least 1 hour, or preferably overnight, for best absorption and flavor melding.
- Make whipped cream topping: Beat the heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form, creating a light and fluffy topping.
- Finish and serve: Evenly spread the whipped cream over the chilled, soaked cake. Optionally, garnish with cinnamon, fresh fruit, or toasted coconut before serving.
Notes
- For best results, refrigerate the cake overnight to allow the milk to fully soak in.
- Use room temperature eggs and butter to ensure smooth batter consistency.
- You can add a pinch of cinnamon to the whipped cream or sprinkle on top for extra flavor.
- The cake can be garnished with fresh berries, toasted coconut flakes, or a dusting of cocoa powder as preferred.
- Make sure not to overmix the batter to keep the cake light and fluffy.
