Tres Leches Cake – The Ultimate Moist and Creamy Dessert
A Mexican Classic That’s Perfect for Every Celebration
Tres Leches Cake—literally meaning “Three Milks Cake”—is one of those timeless desserts that never fails to impress. Ultra-moist, rich, and creamy, this cake is soaked in a trio of sweet milks and topped with a luscious whipped cream. The result? A melt-in-your-mouth treat that strikes the perfect balance between light and indulgent.
This cake is a staple in Latin American cuisine, and for good reason. It’s easy to make, can be prepared ahead of time, and is guaranteed to be a crowd favorite—whether you’re hosting a birthday, Cinco de Mayo fiesta, or just a family dinner. Best of all, it’s not too sweet, making it ideal even for those who usually shy away from sugary desserts.
Why You’ll Love This Tres Leches Cake
- Super moist: Thanks to the milk soak, this cake is incredibly tender and juicy without being soggy.
- Make-ahead friendly: Perfect for preparing the night before an event or gathering.
- Not overly sweet: Despite using sweetened condensed milk, the final result is perfectly balanced.
- Family favorite: Loved by both kids and adults, it’s a recipe you’ll want to make over and over again.
Ingredients
(Serves 12-15)
For the Cake:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Milk Soak:
- 2 cups whole milk
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
For the Topping:
- 1½ cups heavy whipping cream, chilled
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Ground cinnamon (optional, for garnish)
Step-by-Step Instructions
1. Prepare the Cake Base
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy (about 2–3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cake light and tender.
Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
2. Soak with the Three Milks
Once the cake is at room temperature, use a fork or skewer to poke holes all over the surface—this will help the milk mixture absorb into every bite.
In a large bowl or measuring cup, whisk together the whole milk, evaporated milk, and sweetened condensed milk. Slowly pour the milk mixture evenly over the cake, making sure to cover the entire surface. Let the cake sit for at least 1 hour (or refrigerate overnight) to fully absorb the liquid.
3. Make the Whipped Cream Topping
In a chilled mixing bowl, combine the heavy cream, sugar, and vanilla extract. Beat on high speed until stiff peaks form—this should take about 3–5 minutes.
Spread the whipped topping evenly over the soaked cake.
If desired, lightly dust the top with ground cinnamon for an authentic finishing touch.
Storage Tips
- Refrigerate: Always keep Tres Leches Cake in the refrigerator. It tastes best when served cold.
- Make Ahead: This cake is even better the next day after the flavors have melded.
- Shelf Life: It will keep well in the fridge for up to 5 days.
Serving Suggestions
This cake is delightful on its own, but you can take it up a notch by serving it with:
- Fresh berries (strawberries or raspberries complement it beautifully)
- A drizzle of dulce de leche
- Toasted coconut flakes
- A sprinkle of cocoa powder or chocolate shavings
Expert Tips for the Best Tres Leches Cake
- Use room temperature eggs and butter for a smoother batter.
- Don’t skip poking holes—they’re essential for the milk mixture to soak in properly.
- Let it chill: For maximum flavor and texture, refrigerate the cake for several hours (ideally overnight) before adding the whipped topping.