Easy Tres Leches Sheet Cake
Indulge in the rich, melt-in-your-mouth decadence of this Easy Tres Leches Sheet Cake, a divine Latin-inspired dessert that’s surprisingly simple to make! Perfectly light and airy, this sponge cake is drenched in a luscious trio of sweetened condensed milk, evaporated milk, and heavy cream, creating an ultra-moist and creamy texture with every bite. Topped with a billowy homemade whipped cream and garnished with a sprinkle of cinnamon and fresh strawberries, this dessert shines as a make-ahead crowd-pleaser for celebrations or casual gatherings. Ready in under an hour with only 20 minutes of prep time, this 9x13-inch sheet cake serves 12 and guarantees to leave everyone asking for seconds. Whether you're hosting a party or just treating yourself, this classic tres leches cake combines ease, elegance, and irresistible flavor.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (room temperature)
- 1 cup Granulated sugar
- 5 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 1 cup Heavy cream
- 3 tablespoons Powdered sugar
- 0.5 teaspoons Ground cinnamon (optional, for garnish)
- 0.5 cups Fresh strawberries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar using a hand or stand mixer at medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients in batches, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup heavy cream in a medium bowl. Set aside.
Once the cake is done, let it cool in the pan for 15 minutes. Then, poke holes all over the surface of the cake using a fork or skewer.
Slowly pour the milk mixture evenly over the entire cake, allowing it to soak in. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Before serving, whip the remaining 1/2 cup of heavy cream with the powdered sugar until stiff peaks form. Spread the whipped cream evenly over the top of the cake.
Garnish with a light dusting of ground cinnamon and fresh strawberries, if desired.
Slice and serve cold. Enjoy your creamy, delicious Tres Leches Sheet Cake!
Nutrition Facts
Calories |
5183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.1 g | 310% | |
| Saturated Fat | 141.0 g | 705% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1592 mg | 530% | |
| Sodium | 3330 mg | 145% | |
| Total Carbohydrate | 639.4 g | 233% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 487.8 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 2480 mg | 191% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3486 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
