Tres Leches Cake

This tres leches cake has a light, airy crumb that soaks up a rich three-milk mixture, making it incredibly moist and flavorful. I top it with lightly sweetened whipped cream and fresh berries for a beautiful finish. Every bite is creamy, sweet, and just a little indulgent, but the texture stays light enough that I always want another slice.

Why You’ll Love This Recipe

I like how this cake uses simple pantry staples yet tastes so special. The three-milk syrup makes every bite perfectly moist without being soggy, and the whipped cream topping keeps it from feeling too heavy. It’s an ideal dessert for potlucks, family gatherings, or holidays because it can be made ahead and served straight from the dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Salt

• Sugar

• Eggs (separated into whites and yolks)

• Vanilla extract

• Whole milk

For the syrup:

• Evaporated milk

• Heavy whipping cream

• Sweetened condensed milk

For the topping:

• Heavy whipping cream

• Sugar

• Fresh berries or ground cinnamon (optional, for garnish)

Directions

1. I preheat the oven and prepare a ceramic or glass casserole dish.

2. I whisk together the dry ingredients — flour, baking powder, and salt.

3. In a separate bowl, I beat the egg yolks with sugar until pale, then stir in the milk and vanilla.

4. I fold the dry ingredients into the yolk mixture just until combined.

5. I whip the egg whites with sugar until stiff peaks form, then gently fold them into the batter without deflating them.

6. I pour the batter into the dish and bake until golden and a toothpick comes out clean.

7. While the cake cools slightly, I mix the evaporated milk, sweetened condensed milk, and heavy cream.

8. I poke holes all over the cake and slowly pour the milk mixture over the top, letting it soak in completely.

9. I chill the cake, then whip the cream and sugar until fluffy and spread it over the top.

10. I garnish with fresh berries or a sprinkle of cinnamon before serving.

Servings and timing

This recipe makes about 12 servings. Prep time is around 20 minutes, baking takes 30–35 minutes, and I allow at least 30 minutes for soaking before adding the topping.

Variations

• I sometimes sprinkle toasted coconut over the whipped cream for added texture.

• For a hint of spice, I add ground cinnamon or nutmeg to the cake batter.

• I like making a chocolate version by replacing part of the flour with cocoa powder.

• For a tropical twist, I top the cake with sliced mango, kiwi, or pineapple.

Storage/reheating

I store tres leches cake covered in the refrigerator for up to 3 days. It’s best served cold, and I don’t reheat it since it’s meant to be chilled.

FAQs

Can I make tres leches cake ahead of time?

Yes, I often make it a day ahead so the milk mixture has time to soak in fully.

Can I use a different type of milk?

I stick with the traditional evaporated, sweetened condensed, and heavy cream for the best texture and flavor, but some swap heavy cream for half-and-half.

How do I keep the cake from getting soggy?

I make sure to let the cake absorb the milk mixture gradually and avoid overbaking, which can cause the crumb to collapse.

Can I make this gluten-free?

Yes, I’ve had great results using a 1:1 gluten-free flour blend in place of all-purpose flour.

Why is my cake dense instead of light?

Overmixing can deflate the egg whites, so I fold them in gently until just combined.

Conclusion

This tres leches cake is one of my favorite make-ahead desserts — light yet rich, simple yet elegant. I love how the three-milk soak transforms the cake into something truly special, and the whipped cream topping balances it perfectly. Whenever I serve it, it’s always one of the first desserts to disappear.

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