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This Tres Leches Cake is soft, rich, and soaked with a sweet three milk mixture. Topped with whipped cream, it is perfect for parties and celebrations!
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If you are looking for a rich, moist, and crowd-pleasing dessert, this Tres Leches Cake is the answer. This classic three milk cake is soaked in a sweet blend of evaporated milk, sweetened condensed milk, and heavy cream. It is topped with fluffy whipped cream and fresh strawberries, making it an irresistible treat. Whether you are making an easy tres leches cake recipe for a party or looking for an authentic tres leches cake to impress your guests, this is the best tres leches cake you will ever try. You will love how simple and delicious this homemade tres leches cake is.
⭐ Why You’ll Love This Recipe
- Light and airy sponge soaks up a sweet three milk mixture for maximum flavor
- Perfect for parties, birthdays, and holidays
- Easy to make with simple ingredients
- Customize the topping with your favorite fruits
- Tastes even better the next day
🛒 Ingredients & Substitutions
Cake
- all-purpose flour – substitute cake flour for a lighter texture
- baking powder
- salt
- eggs – room temperature eggs work best
- granulated sugar
- vanilla extract
- buttermilk – substitute with milk mixed with 1 tablespoon lemon juice or vinegar
Three Milk Syrup
- evaporated milk
- sweetened condensed milk
- heavy whipping cream – substitute half-and-half if needed
Whipped Cream Topping
- heavy whipping cream
- granulated sugar
- strawberries – substitute with raspberries, blueberries, or cherries
✨ Variations
- Add a sprinkle of cinnamon to the milk mixture for extra warmth
- Swap strawberries for tropical fruits like mango or pineapple
- Drizzle caramel sauce over the top for a richer flavor
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🔥 Tips
- Beat the egg yolks and whites separately to create a light sponge
- Chill the cake before serving so it absorbs the milk mixture fully
- Use a cold bowl and beaters to whip the cream quickly and easily
❓ FAQs
Yes, this cake is even better when made a day ahead. It gives the three milk syrup more time to soak into the sponge.
Keep the cake covered in the refrigerator. It is best enjoyed within 3 to 4 days.
You can freeze the sponge cake before soaking it. Wrap it tightly and freeze for up to 2 months. Thaw completely before adding the milk mixture and whipped topping.
Yes, the cake is designed to absorb all of it for the best texture and flavor.
Yes, you can use store-bought whipped topping like Cool Whip in a pinch, but homemade whipped cream gives the best flavor and texture.
A 9×13-inch glass or ceramic baking dish works best. Metal pans can cause the cake to brown too much around the edges.
If the cake is too soft, it may have been underbaked. Make sure to bake it until a toothpick inserted in the center comes out clean.
Yes! Bake the batter in lined cupcake pans. Adjust the bake time to about 15-20 minutes, then soak each mini cake individually.
🍽️ Other Recipes You May Enjoy
Tres Leches Cake
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Equipment
- sifter
- large fork or skewer
Ingredients
for the cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided: 3/4 cup and 1/4 cup
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
for the tres leches syrup:
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- ⅓ cup heavy whipping cream
for the whipped cream topping:
- 2 cups heavy whipping cream
- 2 tablespoons granulated sugar
- 6 strawberries, halved (or other berries), for garnish
Instructions
- Prep the oven and pan. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Mix dry ingredients. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Separate eggs. Separate the egg yolks and whites into two separate bowls.
- Beat yolks. With a mixer on high speed, beat egg yolks with 3/4 cup sugar until pale yellow (about 2 minutes). Stir in vanilla and buttermilk.
- Beat egg whites. In a clean bowl, beat egg whites until soft peaks form (about 1 minute). Add remaining 1/4 cup sugar and beat until stiff peaks form (another minute).
- Combine batters. Pour yolk mixture over flour mixture and gently fold together. Then gently fold in the whipped egg whites until just combined. Do not overmix.
- Bake. Pour batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 40 minutes.
- Make syrup. In a large measuring cup, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Soak the cake. Use a fork to poke holes all over the cooled cake. Slowly pour the milk mixture evenly over the top, allowing it to soak in.
- Whip topping. In a chilled bowl, beat heavy cream and sugar on high speed for 1 1/2 to 2 minutes until thick and spreadable.
- Frost and garnish. Spread whipped cream over the soaked cake. Top with halved strawberries or your choice of berries.
Notes
- Separate the eggs carefully to ensure proper whipping.
- Don’t overmix the batter when folding in the egg whites.
- Chill the cake for a few hours or overnight after soaking for maximum flavor.
- Use cold heavy cream and a cold bowl when making the whipped topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this cake is very delicious thank you for making this delicious recipe