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The Best Tres Leches Cake Recipe

The Best Tres Leches Cake Recipe – So Moist You'll Crave More

The Best Tres Leches Cake Recipe is a delightful dessert that celebrates special moments with its moist, milky goodness.
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Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure for the cake; swap with gluten-free flour blend if needed.
  • 1 tablespoon baking powder This leavening agent helps the cake rise; always ensure it's fresh.
  • 1 teaspoon salt Enhances flavor; essential for a well-rounded taste.
  • 5 large eggs Key for moisture and structure; room temperature works best for mixing.
  • 3/4 cup granulated sugar Sweetens the cake; consider coconut sugar for a lower glycemic option.
For the Milk Mixture
  • 1 cup whole milk Adds creaminess; 2% or non-dairy can be used, but expect a different texture.
  • 1 cup evaporated milk Essential for that creamy mouthfeel; don’t skip this ingredient!
  • 1 cup sweetened condensed milk Offers sweetness and richness; crucial for the authentic flavor of this Tres Leches cake.
For the Topping
  • 1 cup heavy whipping cream Provides a rich, luscious topping; low-fat versions may struggle to whip well.
  • 1/4 cup granulated sugar Sweetens the whipped cream; adjust to your taste.
  • 1 teaspoon vanilla extract Enhances the flavor; opt for pure over imitation for the best results.
  • ground cinnamon Optional garnish that adds a lovely hint of spice.
  • fresh strawberries Perfect for a colorful and fresh garnish; feel free to get creative with fruit!

Equipment

  • oven
  • mixing bowls
  • whisk
  • electric mixer
  • 9x13-inch baking dish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) while you prepare your baking pan. Grease a 9x13 inch baking dish with non-stick spray.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well blended.
  3. In a large bowl, whisk the egg yolks with granulated sugar until the mixture is pale and thick. Incorporate whole milk and vanilla extract.
  4. Gently fold your egg yolk mixture into the bowl of dry ingredients until just combined.
  5. In a clean bowl, beat the egg whites until soft peaks form, gradually adding granulated sugar until stiff peaks form.
  6. Gently fold the whipped egg whites into the cake batter.
  7. Pour the batter into your prepared baking pan and bake for 25-35 minutes, until a toothpick comes out clean.
  8. Mix together evaporated milk, sweetened condensed milk, and whole milk until combined.
  9. Once the cake has cooled, poke holes all over the surface and drizzle the milk mixture over the cake.
  10. Cover the cake and refrigerate for at least 1 hour.
  11. Whip heavy whipping cream with granulated sugar and vanilla extract until stiff peaks form.
  12. Spread whipped cream over the chilled cake and garnish with cinnamon and strawberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 120mgIron: 1mg

Notes

Allow the cake to soak in the milk mixture overnight for the best results. Store in an airtight container in the refrigerator for up to 3-4 days.

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