How to Make the Perfect Tres Leches Cake
Cuban · Medium · 55 min · 12 servings
Tres Leches is a luscious Cuban-style sponge cake soaked in a rich mixture of three milks including evaporated milk, sweetened condensed milk, and heavy cream. It is topped with fluffy whipped cream and is one of the most indulgent and crowd-pleasing desserts in Latin cuisine.
Why this recipe works
This Tres Leches Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 cup all-purpose flour
- 5 whole large eggs separated
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup heavy whipping cream
- 0.75 cup granulated sugar
Step by step instructions
Step 1: Make the Sponge Cake
Preheat oven to 350 degrees Fahrenheit. Beat egg yolks with sugar until pale and thick. In a separate bowl beat egg whites to stiff peaks. Fold the flour gently into the yolk mixture then carefully fold in the egg whites. Pour into a greased 9x13 pan and bake for 25 to 30 minutes.
Step 2: Poke and Soak
Remove the cake from the oven and let it cool for 10 minutes. Use a fork or skewer to poke holes all over the top of the cake. Whisk together the sweetened condensed milk, evaporated milk, and half a cup of heavy cream, then slowly pour the mixture over the warm cake.
Step 3: Refrigerate Overnight
Cover the soaked cake with plastic wrap and refrigerate for a minimum of 4 hours but preferably overnight. This allows the three-milk mixture to be fully absorbed into every layer of the sponge creating the signature moist and custardy texture.
Step 4: Top and Serve
Whip the remaining half cup of heavy cream with 2 tablespoons of sugar until stiff peaks form. Spread the whipped cream evenly over the chilled cake and garnish with a light dusting of cinnamon. Slice and serve cold.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- all-purpose flour → cake flour for a lighter and more tender sponge
- heavy whipping cream in topping → stabilized whipped topping for easier make-ahead preparation
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not poking enough holes in the cake which prevents the three-milk mixture from soaking in evenly
- Rushing the refrigeration time and serving the cake too soon before it has fully absorbed the milk mixture
Nutrition facts
Per serving: 420 calories, 9g protein, 52g carbs, 20g fat, 1g fiber.
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