Traditional Tres Leches Cake Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
15 servings
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Calories
262 kcal
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Cuisine
South American
Traditional Tres Leches Cake Recipe
Description
The Traditional Tres Leches Cake recipe starts with a light sponge made from separated eggs, flour, sugar, vanilla, baking powder, and salt. Beating yolks to the ribbon stage incorporates air for a fluffy texture, which is preserved by gently folding in whipped egg whites and dry ingredients. After baking until a tester comes out clean, the cake cools completely before soaking in the signature three-milk mixture: evaporated milk, sweetened condensed milk, and whole milk. This soaking infuses the cake with moisture and distinct creamy sweetness.
The whipped cream frosting adds a light finish that balances the rich milk-soaked sponge. The texture is tender and slightly dense, full of milky flavor and sweetness. It is best served chilled, allowing the flavors to meld fully.
This cake fits well as a dessert for celebrations, family gatherings, or whenever a sweet, tender, creamy treat is desired. The refrigeration requirement ensures the dairy-based soaking stays fresh and safe to consume.
For storage, keep the cake covered and refrigerated for up to 3-4 days to maintain optimum texture and flavor. It is recommended to eat within 2 days to avoid sogginess. You can freeze the cake after baking and cooling but before soaking; thaw completely before adding milks and topping. Soaking overnight prior to serving improves flavor and moisture distribution.
Ingredients
Cake ingredients:
- 1 ¼ cups flour all purpose, sifted
- 5 egg separated
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp baking powder
- ¾ tsp kosher salt
Milks for soaking:
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- ¼ cup milk whole
Frosting:
- 1 ½ cups whipping cream
- 1 Tbsp powdered sugar
Instructions
Prepare the cake:
- Preheat oven to 350°F.
- Butter a 9"x11" glass pan, then lightly flour.
- Separate the eggs from the yolks and place them in different bowls.
- In the bowl of a stand up mixer place the yolks. Slowly add the sugar while beating on high. Continue to mix until the yolks are fluffy and ribbon stage. (Forms a ribbon on top when drizzled back into the bowl.) Mix in the vanilla.
- Sift together the flour, baking powder and salt into a bowl.
- In another bowl beat the whites until they form soft peaks.
- Slowly fold the whites into the yolk mixture using a spatula. Next, slowly sift the flour mixture into the yolk mixture and fold ingredients carefully. Try not to deflate the air whipped into the eggs.
- Pour the batter into the prepared pan. Place in center rack, and bake for about 35-40* minutes or until cake tester comes out clean. Allow the cake to cool completely before adding the milk mixture.
Prepare the soaking milks:
- In a large bowl whisk together evaporated milk, sweetened condensed milk, and whole milk.
- Pour milk mixture all over the cake, and allow it to soak for about an hour before frosting.
Prepare the frosting:
- Beat whipping cream with the powdered sugar until thick and forms stiff peaks. Spread over cake using a flat frosting spatula.
- *I usually check my tres leches cake with a cake tester after about 35 minutes to make sure it does not overcook.
Notes
- Beat egg yolks until the mixture is fluffy and displays the ribbon stage for best texture.
- Refrigerate the cake and consume within 3-4 days; it is ideal within 2 days to prevent sogginess.
- Freeze the baked cake before soaking to preserve freshness; thaw fully before proceeding to soak and frost.
- Soaking the cake overnight before serving enhances flavor and moisture absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 103mg | 34% |
| Sodium | 206mg | 9% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 176mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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