International Cuisine > International Baking & Pastry > Latin American Baking > Tres Leches Cake (Latin America)

Classic Tres Leches Cake

Indulge in the sweet and milky delight of Tres Leches Cake, a Latin American favorite. This recipe provides a step-by-step guide to creating a moist and flavorful sponge cake soaked in three kinds of milk. Perfect for any celebration or sweet craving!

Prep Time
30 minutes
Cook Time
30-35 minutes
Servings
8-10
Ingredients
  • 1 cup All-Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 5 Eggs
  • 1 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Milk
  • 1 can (12 oz) Evaporated Milk
  • 1 can (14 oz) Sweetened Condensed Milk
  • 1 cup Heavy Cream
  • 1 cup Heavy Cream (for topping)
  • 2 tablespoons Powdered Sugar
  • Optional Cinnamon (for dusting)

Prepare the Cake Pan

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents the cake from sticking.

Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. This ensures the baking powder is evenly distributed, leading to a better rise.

Beat Eggs and Sugar

In a large bowl, beat eggs and sugar until light and fluffy. This incorporates air, which is crucial for a light and airy cake.

Add Wet Ingredients

Stir in vanilla extract and milk. Gently fold in the dry ingredients until just combined. Be careful not to overmix, which can result in a tough cake.

Bake the Cake

Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

Prepare the Milk Mixture

In a large bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream. This is the signature 'tres leches' – the three milks that give the cake its name.

Poke Holes in the Cake

Using a fork or wooden skewer, poke holes all over the cooled cake. This allows the milk mixture to soak in evenly.

Soak the Cake

Slowly pour the milk mixture over the cake, ensuring it's evenly saturated. It may seem like a lot of liquid, but the cake will absorb it all. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the milk to fully soak in.

Prepare the Topping

In a chilled bowl, beat heavy cream with powdered sugar until stiff peaks form. This creates a stable and delicious whipped cream topping.

Frost and Serve

Frost the cake with the whipped cream and dust with cinnamon (optional). Cut into squares and serve chilled. Enjoy this decadent and flavorful Tres Leches Cake!

Nutrition Facts Estimated per 100g of product

Calories: 250kcal, Carbohydrates: 35g, Protein: 5g, Fat: 10g. These are estimates and can vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

This cake is high in sugar and fat due to the sweetened condensed milk and heavy cream. Consider smaller portion sizes for a healthier approach. You can also use a lower fat milk to reduce the fat content.

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FAQ

  • Can I use a different type of milk?

    While the recipe calls for evaporated milk, sweetened condensed milk, and heavy cream for the classic flavor, you can experiment with different ratios or substitutions like whole milk or half-and-half, but the flavor and texture may be affected.
  • Can I make this cake ahead of time?

    Yes! Tres Leches Cake is best made ahead of time. The longer it sits in the refrigerator, the more the milk soaks in, resulting in a moister and more flavorful cake. It can be made up to 2 days in advance.
  • Why is my cake soggy?

    Tres Leches Cake is meant to be very moist, but if it's overly soggy, you may have added too much milk. Be sure to follow the recipe's measurements and allow the cake to fully absorb the milk in the refrigerator.
  • How do I store Tres Leches Cake?

    Store the cake in the refrigerator, covered, for up to 3 days.