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Tres Leches Cake Recipe

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3.8 from 85 reviews

This Tres Leches Cake is a luscious, moist sponge cake soaked in a decadent three-milk mixture, topped with whipped cream and optionally garnished with fresh strawberries or maraschino cherries. Its custardy texture and sweet, creamy flavors make it a beloved dessert perfect for celebrations or any time you crave a rich, comforting treat.

Ingredients

Sponge Cake

  • Butter and flour for greasing and dusting pan
  • 1 1/2 cup (185 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 5 eggs, separated
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup (80 ml) whole milk

Tres Leches Sauce

  • 1 12-ounce (354 ml) can evaporated milk
  • 1 14-ounce (396 g) can sweetened condensed milk
  • 1 cup (240 g) whole milk
  • 1/2 cup (118 ml) heavy cream or use all whole milk
  • 2 oz dark rum (about 4 tbsp), optional

Topping

  • 2 cups (475 ml) 35% heavy cream
  • 1 tablespoon granulated sugar
  • Optional for serving: sliced strawberries or maraschino cherries, drained and patted dry

Instructions

  1. Prepare Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Butter and flour a 9x13-inch baking pan to prevent sticking. In a bowl, sift together the all-purpose flour, baking powder, and kosher salt; set aside.
  2. Beat Egg Yolks and Sugar: In a large mixing bowl, beat the egg yolks with 3/4 cup (150 g) of the granulated sugar until the mixture is thick and pale yellow. Stir in vanilla extract and whole milk.
  3. Whip Egg Whites: In a separate clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar while continuing to beat until stiff peaks form.
  4. Combine Ingredients: Gently fold the egg whites into the egg yolk mixture, alternating with the sifted flour mixture, ensuring you maintain as much airiness as possible for a light sponge texture.
  5. Bake the Sponge Cake: Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan on a wire rack.
  6. Mix Tres Leches Sauce: In a large bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, heavy cream, and dark rum if using.
  7. Poke and Soak Cake: Once the cake has cooled, use a fork or skewer to poke holes all over the surface evenly. Slowly pour the tres leches sauce over the cake, allowing it to soak in thoroughly. Refrigerate for at least 4 hours or overnight for best results.
  8. Prepare Topping: Whip the 35% heavy cream with 1 tablespoon granulated sugar until stiff peaks form. Spread the whipped cream over the soaked cake evenly.
  9. Serve: Optionally garnish with sliced strawberries or maraschino cherries before serving. Cut into squares and enjoy the moist, creamy delight.

Notes

  • For a non-alcoholic version, omit the dark rum or substitute with vanilla extract.
  • Using heavy cream in the tres leches sauce adds richness, but you can substitute with all whole milk if preferred.
  • Chilling the soaked cake overnight enhances the flavor and texture.
  • Ensure the cake is completely cooled before poking holes and soaking to prevent it from breaking apart.
  • Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.

Find it online: https://recipethrive.com/tres-leches-cake-recipe/