The Best Tres Leches Cake Recipe You’ll Ever Make

A slice of the best tres leches cake is like taking a bite out of happiness! This delightful dessert is a cloud-like sponge soaked in a heavenly blend of three milks—sweetened condensed milk, evaporated milk, and heavy cream. Picture this: your fork gliding through fluffy layers as the aroma of vanilla wafts through the air, teasing your senses before you even take a bite.

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Growing up in a family that celebrated every occasion with excessive amounts of food (you might say we had a degree in culinary chaos), I remember my first encounter with the tres leches cake at my cousin’s birthday party. It was love at first bite! From then on, any gathering felt incomplete without this milky miracle gracing our dessert table.

Everyone who tasted it raved about how it was so moist and flavorful; it vanished faster than our family cat when she hears the treat bag rustling!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is your base; sifted flour ensures a light and airy sponge.
• Sugar: Granulated sugar sweetens your cake; you can use less if you prefer a lighter taste.
• Baking Powder: Essential for fluffiness; always check expiration dates to ensure effectiveness.
• Eggs: Use large eggs; they add richness and moisture to your batter.
• Milk: Whole milk gives depth; feel free to substitute with almond or coconut milk if desired.
• Sweetened Condensed Milk: A must-have for that signature sweetness; no substitutions here!
• Evaporated Milk: Adds creaminess without being overly rich; always choose full-fat for best results.
• Heavy Cream: Whipped into peaks for topping; make sure it’s fresh for optimal texture.
• Vanilla Extract: Pure vanilla extract elevates flavors; skip imitation varieties if possible.
• Cinnamon (optional): A sprinkle adds warmth and spice; use sparingly so it doesn’t overpower.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or cooking spray. In a bowl, whisk together flour, sugar, baking powder, and salt until well blended.

Mix Wet Ingredients: In another bowl, crack those eggs open like you’re auditioning for a cooking show! Beat them lightly before adding milk and vanilla extract. Combine both mixtures until just combined—don’t overmix unless you want rubbery results!

Bake: Pour your batter into the prepared baking dish and smooth it out evenly using a spatula. Bake in preheated oven for 25-30 minutes until golden brown and a toothpick inserted comes out clean. Your kitchen should smell fantastic right about now!

Create the Milk Mixture: While the cake cools down slightly (it’s okay if it’s still warm), combine sweetened condensed milk, evaporated milk, heavy cream, and cinnamon in a bowl or measuring cup. Mix well until fully combined—this is where all that moisture magic happens!

Soak the Cake: Poke holes all over your cooled cake using a fork or skewer—this allows that luscious milk mixture to seep in beautifully! Slowly pour the milk mixture over the top evenly. Cover with plastic wrap and refrigerate for at least 4 hours or overnight if you’re feeling fancy!

Whip Up Toppings: When ready to serve, whip heavy cream until soft peaks form—add sugar here if you want some extra sweetness! Spread whipped cream generously over the soaked cake and top with fresh fruit or chocolate shavings if desired—because who doesn’t love options?

And there you have it—the best tres leches cake that will leave everyone asking for seconds (or thirds). Enjoy this dreamy dessert at birthdays, anniversaries, or just because life deserves delicious treats!

Tips

• Use room temperature ingredients for better incorporation. This ensures a smooth batter, giving your tres leches cake that perfect, fluffy texture. I once tried mixing cold eggs and milk; let’s just say the cake was not having it.
• Poke holes generously in the cake for maximum soaking. The more holes, the more delicious milk mixture seeps in, making each bite a dreamy experience. I learned this after my first attempt was too dry—definitely a lesson learned!
• Chill the cake overnight for optimal flavor development. A night in the fridge allows flavors to meld beautifully. Trust me, I’ve tasted it fresh out of the oven and it was good, but chilled? Divine!

Perfecting the Cooking Process

Start by baking the cake first; while it cools, prepare your milks. This way, you won’t be twiddling your thumbs waiting for one to finish before moving on to another task.

Add Your Touch

Feel free to experiment with flavors! Consider adding vanilla extract or even some rum for an adult twist on this classic dessert. Berries or toasted coconut can also make delightful toppings.

Storing & Reheating

Store any leftover tres leches cake in an airtight container in the fridge for up to three days. No reheating needed; this cake is best enjoyed chilled straight from the fridge.

The first time I baked tres leches cake for a family gathering, they couldn’t stop raving about how moist and flavorful it was—it felt like winning a baking Oscar!

FAQ

Can I use non-dairy milk for this recipe?

Yes, non-dairy substitutes work well but may change the flavor slightly.

Is tres leches cake served warm or cold?

This delicious treat is traditionally served chilled for maximum flavor.

What can I use instead of whipped cream topping?

You could use meringue or a fruit glaze as delightful alternatives.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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The Best Tres Leches Cake Recipe You’ll Ever Make

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• Author: Emma Taylor
• Total Time: 50 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the best tres leches cake, a moist and creamy dessert soaked in three types of milk. Perfect for celebrations and guaranteed to impress!

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Ingredients

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• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 4 large eggs
• 1 cup whole milk
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup heavy cream (for topping)
• 2 tsp vanilla extract
• ½ tsp ground cinnamon (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, beat eggs with milk and vanilla extract. Combine both mixtures until just blended.
4. Pour batter into the prepared dish and bake for 25-30 minutes until golden brown and a toothpick comes out clean.
5. Cool slightly, then poke holes all over the cake using a fork.
6. Mix sweetened condensed milk, evaporated milk, heavy cream, and cinnamon in a bowl. Pour evenly over the cake.
7. Cover and refrigerate for at least 4 hours or overnight.
8. Whip heavy cream until soft peaks form and spread over the cake before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 slice (approximately 85g)
• Calories: 276
• Sugar: 24g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: <1g
• Protein: 5g
• Cholesterol: 90mg