Tres Leches Cake

For my first recipe post, I wanted to share this scrumptious Tres Leches cake recipe with you. If you’ve never had it, I highly recommend giving it a go. It starts out as a light, airy cake that is then soaked overnight in a sweet milk mixture. Once it’s done letting all the creamy goodness soak throughout its nooks and crannies, it’s then topped with a whipped, slightly sweet heavy cream frosting.

I’ve made this cake about half a dozen times in the past year and every time I do, it’s usually gone by the end of the day. Some recipes call for an optional topping like maraschino cherries or fresh fruit. I’ve never tried it as I think it tastes pretty delicious as is but experiment all you want!

Inactive time is 8 hours.

Tres Leches Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • ⅓ cup Milk
  • For the glaze:
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half-and-half
  • For the topping:
  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with non-stick spray until coated.
  2. Combine flour, baking powder, and salt in a large bowl. Separate eggs.
  3. Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
  4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining ¼ cup sugar and beat until egg whites are stiff but not dry.
  5. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
  6. Bake for 35 to 45 minutes or until a toothpick comes out clean.
  7. Combine condensed milk, evaporated milk, and half-and-half in a small pitcher or large measuring cup. When cake is cool, pierce the surface with a fork or skewer. I usually try to make a grid pattern with the holes.
  8. Slowly drizzle all but about half of the milk mixture on to the cake. Gently lift the cake sides to get into the sides.
  9. Wait about 15 minutes for it to absorb and then add the rest of the milk mixture.
  10. Refrigerate the cake overnight.
  11. For the topping, whip the heavy cream with powdered sugar and vanilla until thick then spread over the surface of the cake.
  12. Chill in the refrigerator until ready to serve.
Notes
*Inactive time: 8 hours

NOTE: If you don’t want the cake as “wet”, just save about a cup of the glaze and use it for coffee!