Skip to main content

Perfect Tres Leches Cake

Perfect Tres Leches Cake

Perfect Tres Leches Cake

If you’ve never tasted a Tres leches cake before, you’re in for an unforgettable treat. This Latin American dessert, known for its rich, moist texture and sweet, milky flavour, is beloved across the globe. In this post, I’ll take you through a step-by-step recipe that captures the heart of a traditional Tres leches cake while making it achievable for home bakers of all levels.

What is a Tres Leches Cake?

A Tres leches cake is a sponge cake soaked in three kinds of milk – evaporated milk, condensed milk, and whole milk or double cream. The name “tres leches” literally translates to “three milks” in Spanish. Despite being soaked in liquid, the cake holds its shape beautifully and offers a light, spongy bite that melts in your mouth. It’s the perfect centrepiece for a birthday, family gathering, or just an indulgent weekend bake.

Ingredients You’ll Need for Tres Leches Cake

Before diving into the recipe, make sure you have the following ingredients on hand. These are essentials to achieving that classic Tres leches cake flavour and texture:

For the cake:

  • 5 large eggs

  • 200g granulated sugar

  • 120ml whole milk

  • 1 tsp vanilla extract

  • 190g plain flour

  • 1 tsp baking powder

  • Pinch of salt

For the milk mixture:

  • 400ml evaporated milk

  • 397g can of sweetened condensed milk

  • 120ml double cream or whole milk

For the topping:

  • 300ml whipping cream

  • 2 tbsp icing sugar

  • 1 tsp vanilla extract

These simple ingredients come together to form a Tres leches cake that’s both luxurious and incredibly satisfying.

Step 1: Make the Sponge Cake

Start by preheating your oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line a 9x13-inch (23x33cm) baking tin. The sponge is the foundation of the Tres leches cake, and it’s important that it’s airy enough to absorb all the milky goodness.

Separate the eggs, placing the yolks and whites in separate bowls. Beat the yolks with half the sugar until pale and fluffy. Add the milk and vanilla extract, and mix well. In another bowl, whisk the egg whites until soft peaks form, then gradually add the remaining sugar and continue to whisk until stiff peaks develop.

Gently fold the flour, baking powder, and salt into the yolk mixture, followed by the egg whites. Pour the batter into your prepared tin and bake for 25–30 minutes or until a skewer inserted in the centre comes out clean. This light, airy sponge is crucial for soaking up the tres leches mixture later on.

Step 2: Prepare the Milk Soak

While the cake is baking, it’s time to prepare the star of the show – the milk mixture. A proper Tres leches cake gets its iconic taste from this combination. In a jug or bowl, whisk together the evaporated milk, sweetened condensed milk, and double cream. Once the cake is out of the oven, let it cool slightly before poking holes all over the surface with a fork or skewer.

Pour the milk mixture slowly over the entire surface of the cake, making sure it soaks evenly. Cover and refrigerate for at least 3–4 hours or preferably overnight. This step transforms a simple sponge into the luscious, creamy Tres leches cake you’re craving.

Step 3: Whip the Cream Topping

The final layer of this decadent Tres leches cake is the whipped cream topping. In a large bowl, whip the cream with icing sugar and vanilla until soft peaks form. Spread the cream evenly over the chilled cake and garnish with a dusting of cinnamon, cocoa powder, or fresh berries if you like.

Step 4: Serve and Savour

Cut into generous squares and serve chilled. Each bite of Tres leches cake offers a light sponge drenched in sweet milk, topped with fluffy cream – a perfect harmony of textures and flavours. It pairs wonderfully with coffee or a dessert wine and never fails to impress guests.

Final Thoughts

Whether you're a seasoned baker or just starting out, this step-by-step recipe makes creating a Tres leches cake approachable and enjoyable. It’s a dessert that feels special but doesn’t demand complicated techniques or rare ingredients. By following these steps, you'll deliver a delightful and authentic experience every time.

Have you tried making a Tres leches cake before, or is this your first go? Let me know how it turns out in the comments – and happy baking!


Labels:
Location: United States

Comments

Post a Comment

Popular posts from this blog

Aquafaba: The Magical Plant-Based Ingredient in 2025

Aquafaba: The Magical Plant-Based Ingredient in 2025 Aquafaba has taken the culinary world by storm in recent years, and its popularity continues to soar in 2025. This magical plant-based ingredient, derived from the liquid of cooked chickpeas, has become a staple in vegan and allergy-friendly cooking. But what exactly is aquafaba, and why has it gained such a dedicated following? This blog post delves into the wonders of aquafaba, exploring its unique properties, versatile uses, and benefits. What is Aquafaba? Aquafaba is the viscous liquid leftover from cooking chickpeas or other legumes. The name "aquafaba" is derived from the Latin words "aqua," meaning water, and "faba," meaning bean. This unassuming liquid has remarkable properties that make it an excellent substitute for eggs in various recipes. It can be obtained from canned chickpeas or by cooking dried chickpeas and reserving the cooking liquid. In 2025, aquafaba has become a go-to ingredient for...
Post a Comment
Read more

Perfect Bolognese Sauce

Perfect Bolognese Sauce There’s something comforting and heart-warming about a homemade Bolognese Sauce simmering away on the hob. Whether you're preparing a cosy dinner for the family or looking to impress guests with your culinary skills, a rich, slow-cooked Bolognese Sauce is a timeless classic. In this blog, we’ll walk you through a detailed, step-by-step guide to making authentic Bolognese Sauce from scratch. What Makes a Good Bolognese Sauce? A traditional Bolognese Sauce is more than just meat and tomatoes. It’s about depth of flavour, slow cooking, and quality ingredients. Originating from Bologna, Italy, this sauce—known locally as Ragù alla Bolognese —typically includes a mix of minced meats, soffritto (onion, carrot, celery), white wine, milk, and tomato purée. The secret to a luscious Bolognese Sauce lies in patience—letting it gently bubble and develop its rich flavour over time.
Post a Comment
Read more

Key Lime Pie – A Zesty Classic You Can Master at Home

Key Lime Pie – A Zesty Classic You Can Master at Home There is something wonderfully refreshing about a Key lime pie , especially when you are craving a dessert that is light, tangy, and irresistibly creamy. This beloved American classic has found fans worldwide, and in British kitchens it has become a go-to dessert for warm weather gatherings or cosy weekend baking. In this guide, I will walk you through a simple step-by-step recipe that ensures your Key lime pie turns out perfect every single time. The magic of a Key lime pie begins with its crisp biscuit base, which provides the ideal contrast to the smooth and citrus-filled filling. While traditional American recipes use graham crackers, our British version sticks to digestive biscuits, which bring a slightly caramel-like sweetness. Preparing the base is the first essential step in making a Key lime pie , and it sets the tone for the layers of flavour to come.
Post a Comment
Read more