Traditional Tres Leches Cake
Indulge in the creamy, melt-in-your-mouth delight of a Traditional Tres Leches Cake, a classic Latin American dessert that’s as moist as it is irresistible. This rich sponge cake is soaked in a luscious three-milk mixture—sweetened condensed milk, evaporated milk, and heavy cream—infusing every bite with indulgent flavor. Topped with fluffy homemade whipped cream and a touch of cinnamon for optional garnish, this dessert is perfect for celebrations or a special treat. Easy to prepare with simple pantry staples, this tres leches recipe is a showstopper that tastes even better after chilling overnight. Serve it chilled and watch as your family and friends swoon over its velvety texture and bold flavors. Perfect for large gatherings, this recipe makes 12 generous servings of pure joy.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 5 count Large eggs
- 2 teaspoons Pure vanilla extract
- 0.33 cup Whole milk
- 14 ounce Sweetened condensed milk
- 12 ounce Evaporated milk
- 0.5 cup Heavy cream
- 1 cup Heavy whipping cream (for topping)
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, use a hand or stand mixer to beat the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients in three batches, alternating with the whole milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 20 minutes.
Poke holes all over the cake using a fork or skewer to prepare it for the milk mixture.
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream. Slowly pour this milk mixture over the cooled cake, making sure it soaks evenly. Refrigerate the cake for at least 3 hours or overnight for best results.
To make the topping, beat the heavy whipping cream and powdered sugar together in a mixing bowl until stiff peaks form.
Spread the whipped cream evenly over the soaked cake. If desired, sprinkle ground cinnamon on top for garnish.
Slice and serve chilled. Enjoy your Traditional Tres Leches Cake!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 40.5 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 195 mg | 15% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 260 mg | 6% | |
*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.
