Tres Leches Cake

This Tres Leches Cake is a classic Latin American dessert that’s soft, spongy, and soaked in a rich blend of three kinds of milk. Topped with fluffy whipped cream and a sprinkle of cinnamon, this melt-in-your-mouth cake is perfect for birthdays, celebrations, or any time you crave something truly special.

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Ingredients

For the Cake

• 1 cup (120 g) all-purpose flour
• 1 ½ teaspoons baking powder (6 g)
• ¼ teaspoon salt
• 5 large eggs, separated
• 1 cup (200 g) granulated sugar, divided
• ⅓ cup (80 ml) whole milk
• 1 teaspoon (5 ml) vanilla extract

For the Milk Mixture

• 1 (12 oz / 354 ml) can evaporated milk
• 1 (14 oz / 396 ml) can sweetened condensed milk
• ¼ cup (60 ml) whole milk

For the Whipped Topping

• 1 pint (475 ml) heavy whipping cream
• 3 tablespoons (24 g) powdered sugar
• ½ teaspoon (2.5 ml) vanilla extract
• Ground cinnamon, for topping

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Instructions

1. Prepare the Cake
Preheat your oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, and salt. Separate the eggs—placing yolks in one bowl and whites in another.

Add ¾ cup sugar to the yolks and beat on high speed until the mixture turns pale and creamy. Stir in the milk and vanilla. Pour the yolk mixture into the dry ingredients and gently fold until just combined.

2. Beat the Egg Whites
Using clean beaters, whip the egg whites on high speed. Once soft peaks form, gradually add the remaining ¼ cup sugar and continue to beat until stiff peaks form.

Gently fold the egg whites into the batter, taking care not to deflate the mixture.

3. Bake the Cake
Pour the batter into an ungreased 9×13-inch (23×33 cm) baking pan. Smooth the top and bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

4. Soak with the Milk Mixture
In a small bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk. Once the cake is cool, poke holes all over the surface using a fork. Slowly pour the milk mixture over the cake, making sure to cover the entire surface and edges.

Refrigerate for at least 1 hour (or overnight) so the cake can absorb all the milk.

5. Make the Whipped Topping
In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled cake.

Sprinkle with cinnamon and, if desired, serve with fresh sliced strawberries.

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Why You’ll Love This Recipe

• Incredibly moist, tender, and creamy texture.
• Perfectly balanced sweetness from the three milks.
• Simple ingredients, yet a luxurious flavor.
• Ideal for parties, family gatherings, or make-ahead desserts.
• Stays delicious for several days in the fridge.

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Tips

• Make sure the cake is completely cool before adding the milk mixture.
• Poke plenty of holes so the milk mixture absorbs evenly.
• Whip the cream just until stiff peaks form—overbeating can make it grainy.
• Chill the cake overnight for the best texture and flavor.

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Variations and Substitutions

• Coconut Tres Leches: Replace some or all of the whole milk with coconut milk.
• Chocolate Version: Add ¼ cup cocoa powder to the cake batter.
• Spiked Tres Leches: Stir a splash of rum or Kahlúa into the milk mixture for an adult twist.
• Dairy-Free Option: Use coconut milk, almond milk, and dairy-free whipped topping.

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FAQs

Can I make this cake ahead of time?
Yes! Tres Leches Cake actually tastes better the next day. Store it covered in the refrigerator for up to 3–4 days.

Can I freeze Tres Leches Cake?
It’s best enjoyed fresh, but you can freeze the unfrosted sponge for up to 2 months. Add the milk mixture and topping after thawing.

Can I use boxed cake mix?
You can, but homemade sponge absorbs the milk mixture much better and gives a lighter, airier texture.

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Serving and Suggestions

Serve this cake cold, straight from the refrigerator, topped with a dusting of cinnamon and fresh berries such as strawberries or raspberries. Pair it with a cup of coffee, espresso, or iced latte for the perfect treat.