Tres Leches

A decadent Latin American treat known for its distinct, rich texture is called tres leches. This luscious, intensely flavored sponge cake is soaked in three types of milk: condensed, heavy cream, and evaporated. For a lovely dessert enjoyed during holiday and family get-togethers, top it with whipped cream.

Tasting Notes

Expect a rich and creamy texture with a delicate sweetness. The combination of evaporated milk, sweetened condensed milk, and whole milk creates a luxurious soaking liquid that transforms the cake into a heavenly treat.

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract

For the Three-Milk Soaking Mixture:

• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup whole milk

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Kitchen Equipment

• Mixing bowls
• Electric mixer
• 9×13-inch baking dish
• Toothpick or cake tester
• Whisk
• Rubber spatula

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the three-milk soaking mixture. In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
8. Once the cake is out of the oven, use a fork or toothpick to poke holes all over the surface. Pour the three-milk mixture over the warm cake, allowing it to soak in. Refrigerate the cake for at least 4 hours or overnight.
9. Before serving, make the whipped cream topping. In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Spread the whipped cream over the chilled cake, and optionally garnish with a sprinkle of cinnamon or grated chocolate.

Pro Tips

• Be sure to let the cake cool for a few minutes before poking holes and pouring the milk mixture to allow better absorption.
• For an extra touch, toast shredded coconut and sprinkle it on top of the whipped cream.

Variations

• Experiment with different extracts in the cake batter, such as almond or coconut, for a unique flavor twist.
• Add a layer of fresh fruit like strawberries or mango between the cake and whipped cream for a fruity variation.

FAQs

Yield: 12 servings

Tres Leches

Print

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract

For the Three-Milk Soaking Mixture:

• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup whole milk

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the three-milk soaking mixture. In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
8. Once the cake is out of the oven, use a fork or toothpick to poke holes all over the surface. Pour the three-milk mixture over the warm cake, allowing it to soak in. Refrigerate the cake for at least 4 hours or overnight.
9. Before serving, make the whipped cream topping. In a chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Spread the whipped cream over the chilled cake, and optionally garnish with a sprinkle of cinnamon or grated chocolate.

Nutrition Information:

Yield:

12 servings
Amount Per Serving: Calories: 350Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gCholesterol: 110mgSodium: 180mgCarbohydrates: 41gFiber: 0.5gSugar: 30gProtein: 7g