Tulo

Tres Leches Cake Recipe

A light sponge cake soaked in a three-milk mixture until meltingly moist, topped with lightly sweetened whipped cream, the classic Latin American dessert.
Photo by Nano Erdozain on Pexels

Whipping the egg whites separately and folding them into the batter builds an airy, open sponge with enough structure to soak up a large volume of milk, and poking the cooled cake all over before pouring the milk mixture over slowly lets it absorb evenly instead of pooling on top or sliding straight to the bottom.

Prep
25 min
Cook
30 min
Total
300 min
Servings
12

Ingredients

Servings12
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 1/2 tsp vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups heavy cream, divided
  • 3 tbsp powdered sugar

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Instructions

  1. 1Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. 2Whisk together the flour, baking powder, and salt.
  3. 3Beat the egg yolks with 3/4 cup sugar until pale and thick, then mix in the whole milk and 1 teaspoon vanilla.
  4. 4Fold the dry ingredients into the yolk mixture just until combined.
  5. 5In a separate clean bowl, beat the egg whites to soft peaks, then gradually add the remaining sugar and beat to stiff, glossy peaks.
  6. 6Fold the whipped whites into the batter in two additions, being careful not to deflate it.
  7. 7Pour into the prepared pan and bake 25-30 minutes, until a toothpick comes out clean and the top springs back when touched.
  8. 8Cool the cake in the pan for 10 minutes, then poke holes all over the surface with a fork or skewer.
  9. 9Whisk together the evaporated milk, condensed milk, and 1/2 cup of the heavy cream.
  10. 10Slowly pour the milk mixture over the cake, letting it absorb between pours, until fully soaked.
  11. 11Refrigerate at least 4 hours, or overnight, to let the cake fully absorb the milk.
  12. 12Whip the remaining heavy cream with powdered sugar and remaining vanilla to soft peaks and spread over the cake before serving.

Tips & variations

  • Add a tablespoon of dark rum or coffee liqueur to the milk mixture for a grown-up variation.
  • Top with fresh berries or a dusting of cinnamon along with the whipped cream.
  • For individual servings, bake in a sheet pan and cut into squares once soaked, spooning extra milk mixture over any dry spots.

Storage & reheating

Refrigerate, covered, up to 4 days; this cake is served cold and doesn't need reheating. It doesn't freeze well once soaked, since the milk mixture separates on thawing.

Nutrition

A rich, sweet dessert, high in sugar and fat from the three milks and whipped cream topping.

Tips from the Tulo kitchen

  • Poke the cake while it's still a little warm, the holes close up less than in a fully cooled cake and let the milk soak in more evenly.
  • Give the cake the full resting time in the refrigerator, a cake that hasn't chilled long enough will taste dry in the center even though it looks soaked.

FAQ

Why is my tres leches cake soggy instead of moist?

This usually means too much milk mixture was added at once before the cake had a chance to absorb it, or the cake was under-baked to begin with. Pour slowly in stages and make sure the sponge is fully baked and cooled first.

Can I make tres leches cake ahead of time?

Yes, it actually benefits from resting, soak the cake and refrigerate it overnight, then add the whipped cream topping just before serving for the best texture.

What are the three milks in tres leches cake?

Evaporated milk, sweetened condensed milk, and either whole milk or heavy cream, whisked together to soak into the sponge. The combination gives the cake its rich, custardy sweetness.

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