Tres Leches Cake
Dive into the luscious world of Tres Leches Cake, a moist and indulgent dessert loved for its creamy, melt-in-your-mouth texture. This traditional Latin American cake is baked to perfection with a light and airy sponge, then soaked in a rich blend of three milks—whole milk, sweetened condensed milk, and evaporated milk—creating its iconic moistness. Topped with a cloud-like layer of freshly whipped cream and a dusting of cinnamon, this make-ahead dessert is perfect for celebrations or anytime you crave a sweet treat. With just 30 minutes of prep time, it’s an easy yet impressive choice for parties, gatherings, or a memorable after-dinner delight. Whether you’re familiar with Tres Leches or trying it for the first time, this classic recipe will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Sugar
- 5 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Whole milk
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour a 9x13 inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter with an electric mixer until fluffy. Gradually add the sugar, beating until light and airy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients until just combined. Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the baking dish on a wire rack.
In a large bowl, whisk together the whole milk, sweetened condensed milk, and evaporated milk.
Poke the cooled cake all over with a fork, then slowly pour the milk mixture over the cake, allowing it to soak in.
Refrigerate the cake for at least 1 hour to absorb the milk mixture completely.
In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form.
Add the powdered sugar and continue to whip until stiff peaks form.
Spread the whipped cream evenly over the top of the cake.
Sprinkle ground cinnamon over the whipped cream as garnish, if desired.
Cut into squares to serve. Keep refrigerated until serving and store leftovers in the refrigerator.
Nutrition Facts
Calories |
4572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1472 mg | 491% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 584.7 g | 213% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 481.5 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 15.3 mcg | 76% | |
| Calcium | 2598 mg | 200% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3472 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.
