Tres Leches Cake Easy
Indulge in the luscious simplicity of this easy Tres Leches Cake, a timeless Latin dessert that’s irresistibly moist and richly satisfying. Perfect for gatherings, this recipe combines a light sponge cake base soaked in a decadent trio of milks—sweetened condensed milk, evaporated milk, and heavy cream—for an ultra-creamy texture in every bite. With just 20 minutes of prep time and a quick bake, it’s an effortless treat designed to impress. Topped with freshly whipped cream, a sprinkle of cinnamon, and optional fresh berries, this dessert is as beautiful as it is delicious. Ideal for beginner bakers, this foolproof Tres Leches Cake ensures you’ll achieve bakery-worthy results with minimal effort. Tailor-made for lovers of simple yet indulgent desserts, this recipe is a perfect centerpiece for any celebration!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.33 cup Unsalted butter
- 1 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Whole milk
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Ground cinnamon (optional for garnish)
- 1 cup Fresh berries (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy using a hand or stand mixer. This should take about 2-3 minutes.
Add eggs to the butter mixture one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the flour mixture. Mix until fully combined, but do not overmix.
Pour the batter evenly into the prepared baking dish and spread it smoothly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then use a fork to gently poke holes all over the surface of the cake.
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream to make the three-milk mixture.
Slowly pour the three-milk mixture over the entire surface of the cake, allowing it to soak in thoroughly.
Cover the cake with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Spread the whipped cream evenly over the chilled cake and garnish with ground cinnamon and fresh berries, if desired, before serving.
Nutrition Facts
Calories |
4345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 611.8 g | 222% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 502.7 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 2526 mg | 194% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3515 mg | 75% | |
*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.
