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Tres Leches Dessert

This classic Tres Leches recipe creates an ultra-moist, tender sponge cake soaked in three milks for a perfectly sweet, melt-in-your-mouth dessert!

Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings: 15
Calories: 312 kcal
Course: Dessert , Cake
Cuisine: Mexican

Ingredients

Sponge Cake Ingredients
  • 1 cup unbleached, all-purpose flour increase to 1 1/4 cups for high altitude
  • 1 ½ teaspoons baking powder decrease to 1 teaspoon for high altitude
  • ¾ teaspoons kosher salt
  • 5 large eggs separated into egg yolks and whites, room temperature
  • 1 cup granulated sugar divided, 3/4 cups for high altitude, 2 tablespoons reserved
  • 1 ½ teaspoons vanilla extract use real vanilla extract for the best flavor, or Mexican vanilla
  • ¼ cup whole milk half & half may also be used
Soaking Milks
  • 12 ounces evaporated milk I used organic
  • 14 ounces sweetened condensed milk I used organic
  • ¼ cup whole milk half & half or heavy cream may be used
  • 1 teaspoon vanilla extract
Whipped Cream Frosting
  • 1 ½ cups heavy whipping cream If you want to pipe the whipped cream onto the cake, use 2 1/2 cups of whipping cream adjusting your powdered sugar and vanilla.
  • 1 - 3 tablespoons powdered sugar based on how sweet you like it, I used 2 1/2 tablespoons and 2 1/2 cups of heavy cream
  • ½ - 1 teaspoon vanilla extract real vanilla is best
  • Fresh fruit such as strawberries, blueberries, or blackberries for serving
  • ground cinnamon for serving

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C) or 375°F (190°C) for high altitude. Lightly spray the bottom (only the bottom!) of a 9x13-inch pan. This helps the cake rise evenly.
  2. In a medium bowl whisk the flour, baking powder, and salt and set aside.
  3. Separate the egg yolks and whites into two clean bowls. Place the egg yolks in a stand mixer or a large mixing bowl.Using a hand or stand mixer, beat the egg yolks on medium speed until creamy. Increase speed to medium-high and gradually add ¾ cup sugar (adjusting for high altitude; see tips below).Continue beating until the mixture becomes creamy and pale yellow. Reduce the speed to low and mix in the milk and vanilla extract.
  4. In a clean, cool bowl, beat the egg whites on medium speed until frothy. Increase to high speed until soft peaks form.Gradually add the reserved sugar (adjusting for high altitude) and beat until stiff peaks form. Stiff peaks hold their shape and do not collapse.
  5. Add half the flour mixture to the egg yolk mixture. Gently fold it with a spatula, careful not to deflate the batter.Add the remaining flour and fold until no streaks of flour remain.
  6. Gently fold (see notes) the stiffly beaten egg whites into the batter in batches. Use slow, deliberate folding motions to maintain as much air as possible.It’s okay if a few small streaks remain; avoid overmixing.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula.Bake for 25-35 minutes (20-30 minutes at high altitude). The cake is done when it springs back when touched lightly, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the cake cool for 10 minutes in the pan, then poke holes all over the surface using a skewer or toothpick. Allow the cake to cool completely to room temperature.
  9. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk (or cream), and vanilla extract until smooth.Slowly pour the milk mixture over the cooled cake, making sure the edges are well-soaked. As it soaks it will disperse evenly.
  10. Cover the cake with plastic wrap and refrigerate for at least 1 hour (overnight is even better for a fully soaked and flavorful cake).
  11. Whip the heavy cream in a cold, clean bowl on medium speed until it thickens.Add powdered sugar (adjust sweetness to taste) and vanilla extract. Increase speed to high and whip to the desired consistency: Softer peaks for spreading. and stiff peaks if you want to pipe the whipped cream. Spread the whipped cream evenly over the cake, or pipe decorative designs if desired.
  12. For cleaner slices, freeze the cake for 20-30 minutes before slicing. Garnish with fresh berries or a sprinkle of cinnamon before serving.

Notes

  • Folding is a gentle way of mixing ingredients without stirring too hard or beating them, so you don't lose any of the air that has been whipped into your mixture. Think of it as carefully combining two things while keeping them light and fluffy.
  • is a gentle way of mixing ingredients without stirring too hard or beating them, so you don't lose any of the air that has been whipped into your mixture. Think of it as carefully combining two things while keeping them light and fluffy.
  • Here’s how to do it:
  • Here’s how to do it:
  • Use a spatula or a large spoon.
  • spatula
  • Scoop from the bottom of the bowl and gently lift the mixture up and over the top.
  • Turn the bowl slightly as you go, repeating the scooping and lifting motion.
  • Do this slowly and stop as soon as the ingredients are combined, with no big streaks left.
  • The key is to be patient and gentle—you're not stirring or smashing the ingredients together. This technique helps keep your cake light and airy!
  • The key is to be patient and gentle—you're not stirring or smashing the ingredients together. This technique helps keep your cake light and airy!
  • High Altitude Baking Instructions
  • Increase flour to 1 ¼ cups
  • Decrease sugar to ¾ cup, reserving 2 tablespoons of the ¾ cup for the egg whites.
  • Decrease baking powder to 1 teaspoon
  • Increase oven temperature to 375°F (190° C) 
  • Bake for 20-30 minutes – mine was perfectly golden on top and done at 22 minutes.
  • Storage Instructions:Cover and store Tres Leches cake in the refrigerator for up to 3-4 days. For best texture, enjoy within 24 hours after soaking --though ours lasted for a week and nobody complained! If pre-sliced, keep slices covered to prevent drying.
  • Freezing: Freeze the cooled sponge cake (without the milk) wrapped well in plastic wrap then in an airtight baggie for up to 2 months. Thaw, soak, and frost before serving. I don't recommend freezing the soaked cake as it will change the texture. 
  • Variations (see many more on the blog post itself)
  • Use a spatula or a large spoon.
  • Scoop from the bottom of the bowl and gently lift the mixture up and over the top.
  • Turn the bowl slightly as you go, repeating the scooping and lifting motion.
  • Do this slowly and stop as soon as the ingredients are combined, with no big streaks left.
  • Increase flour to 1 ¼ cups
  • Decrease sugar to ¾ cup, reserving 2 tablespoons of the ¾ cup for the egg whites.
  • Decrease baking powder to 1 teaspoon
  • Increase oven temperature to 375°F (190° C) 
  • Bake for 20-30 minutes – mine was perfectly golden on top and done at 22 minutes.
  • Gluten-Free Tres Leches Cake: I have not tried this, but typically, I swap a good gluten-free cup-for-cup all-purpose flour for regular flour; everything else should already be gluten-free.
  • Dairy-Free Tres Leches Cake: I have had great luck swapping coconut milk (or plant-based milks) for whole milk. Use this Sweetened Condensed Coconut milk and this Coconut Evaporated Milk. This would keep it dairy-free.
  • Chocolate Tres Leches: Swap out ¼ cup of flour for unsweetened cocoa powder to create a rich chocolate sponge. You can also add melted chocolate to the milk mixture for a deeper chocolate flavor. Top with chocolate whipped cream or a dusting of cocoa powder.

Nutrition Information

Calories 312kcal (16%) Carbohydrates 38g (13%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 105mg (35%) Sodium 250mg (10%) Potassium 235mg (7%) Fiber 0.2g (1%) Sugar 32g (64%) Vitamin A 578IU (12%) Vitamin C 1mg (1%) Calcium 194mg (19%) Iron 1mg (6%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 312

% Daily Value*

Calories 312kcal 16%
Carbohydrates 38g 13%
Protein 8g 16%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 105mg 35%
Sodium 250mg 10%
Potassium 235mg 5%
Fiber 0.2g 1%
Sugar 32g 64%
Vitamin A 578IU 12%
Vitamin C 1mg 1%
Calcium 194mg 19%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.