This light and airy sponge cake soaked in three milks, topped with fluffy whipped cream, cinnamon and strawberries is the juiciest cake you’ll ever taste. This popular Mexican cake got its name from Spanish Tres Leches Cake, meaning Three ‘Milks’ Cake.
Tres Leches Cake (Three Milks Cake)
Sweet condensed milk, evaporated milk and whole milk are perfectly combined to give the best taste of this cake. This is a really special cake for me and one slice is all I need to make my day. You will love this soft, light vanilla cake, soaked in milky mixture more, with each bite. This Tres Leches Cake is very easy to make and it’s so delicious.
Tres Leches Cake (Three Milks Cake)
Ingredients for making Tres Leches Cake:
- Eggs
- granulated sugar
- whole milk
- vanilla extract
- all purpose flour
- baking powder
- salt
- sweetened condensed milk
- evaporated milk
- heavy whipping cream
- powdered sugar
- ground cinnamon
- strawberries
Now you’re probably wondering what about butter or oil. They are not necessary for this cake.
Make the barter, bake the cake and cool at room temperature. When the cake has cooled, poke it with a fork and pour over the milk mixture, finish with a layer of homemade whipped cream, sprinkle with cinnamon and serve with strawberries. Can it be any easier?
This is a short version of the recipe. All the details along with the quantity of all ingredients, you can find at the bottom of the post, in a recipe card.
Tres Leches Cake (Three Milks Cake)
Tips and tricks for perfect Tres Leches Cake:
Make sure to measure flour properly. The most accurate way is to use a kitchen scale and measure in grams. If you are using a cup, pour the flour into the cup with a spoon and level it with a knife. Do not scoop flour! Do not put the cup into the bowl with flour, as this will compact the flour and you will get 25% more.
Do not overmix, since the cake relies on the volume of the egg to rise.
Always use a glass or ceramic baking pan, so that the cake can rise as much as possible.
How to store it?
Refrigerated, up to 3 days.
Can I prepare it ahead of time?
Yes, it’s best to prepare 1-2 days in advance.
Can I freeze it?
Baked and cooled cake can be frozen for up to 3 months. Thaw it in the fridge overnight, poke with a fork, pour milk mixture over it and top with whipped cream.
Tres Leches Cake, meaning Three ‘Milks’ Cake.
I’m a huge fan of this cake and my son is its absolutely biggest fan I know! Kids love milk, so they will surely like tis cake, too. Tres leches cake is perfect for special occasions, holidays, birthdays and parties, but it’s also a great afternoon treat. A special cake for special occasions, I’ve been making this cake for years and never get tired of it!
Tres Leches Cake (Three Milks Cake)
If this recipe sounds tempting to you, take a look CAKE RECIPES. If you like vanilla cakes VANILLA CAKE WITH WHIPPED CREAM CHEESE FROSTING is a good choice. Looking for a dessert you haven’t tried yet? DESSERT RECIPES this is the right place for you. I’m enjoying a slice of Tres leches cake right now. If you want the same, put on an apron and get busy, the effort will pay off. Enjoy!
Tres Leches Cake
Yield:
12
Prep Time:
1 hour 20 minutes
Cook Time:
35 minutes
Total Time:
1 hour 55 minutes
This light and airy sponge cake soaked in three sorts of milk, topped with fluffy whipped cream, cinnamon and strawberries is the juiciest cake you’ll ever taste. This popular Mexican cake got its name from Spanish Tres Leches Cake, meaning Three ‘Milks’ Cake.
Ingredients
CAKE
- 5 large eggs
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/8 teaspoon salt
MILK MIXTURE
- 14 ounces can sweetened condensed milk
- 12 ounces can evaporated milk
- 1/2 cup whole milk
WHIPPED CREAM
- 1 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
OPTIONAL
- Ground cinnamon, for sprinkling
- Fresh strawberries
Instructions
TO MAKE THE CAKE:
- Preheat the oven to 350 F (176 C ). Separate the eggs. Add 3 ⁄ 4 cups of sugar in the bowl with egg yolks and beat on high until it’s light yellow. Add whole milk and vanilla and stir to combine.
- In a separate bowl, sift the flour, baking powder and salt. Pour the beaten egg yolks into the bowl with the flour mixture and, using a spatula, gently stir until combined (do not overmix).
- Using an electric mixer, beat the egg whites on high until they become foamy. Gradually add 1/4 cup of sugar and beat on high until stiff peaks form. Using a spatula, gently fold the egg whites into the batter until completely combined.
- Pour batter into an ungreased 9X13 inch pan and spread evenly. Bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out dry. When it's done, take it out of the oven and let it cool completely at room temperature in the pan.
TO MAKE MILK MIXTURE:
- In a medium-sized bowl, combine the sweetened condensed milk, evaporated milk and whole milk evenly, taking care not to leave the edges dry. Cover and refrigerate for several hours or overnight.
TO MAKE WHIPPED CREAM:
- In a medium-sized bowl, using an electric mixer, beat the heavy whipping cream, powdered sugar and vanilla first on low for about 1 minute and then on high until stiff peaks form.
- Spread over the cake and sprinkle with cinnamon. Serve with strawberries or any other fruit of your choice.
Notes
- How to store it? Refrigerated, up to 3 days.
- Can I prepare it ahead of time? Yes, it’s best to prepare 1-2 days in advance.
- Can I freeze it? Baked and cooled cake can be frozen for up to 3 months. Thaw it in the fridge overnight, poke with a fork, pour milk mixture over it and top with whipped cream.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 137mgSodium: 1606mgCarbohydrates: 59gFiber: 1gSugar: 51gProtein: 11g