Tres Leches Recipe
A traditional 3-milk fruitcake made with layers of light cake, sweet cream, various fruits covered with gelatin.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Tres Leches Mixture
Whipped Cream Topping
Fruit Layer & Gelatin
Finish & Garnish
Method
Cake
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper or lightly flour. Place a rack in middle of oven.
- 2
Combine dry ingredients
In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
- 3
Beat eggs and sugar
In a large mixing bowl, using a hand mixer or stand mixer, beat 5 large room-temperature eggs on high speed for 3–4 minutes until pale, thick, and tripled in volume. Gradually add 1 cup granulated sugar and continue beating until mixture is glossy and holds a ribbon when the beater is lifted, about 3 more minutes.
- 4
Add flavor and liquids
Gently fold in 2 tsp vanilla extract. Fold in the dry ingredients in two additions using a rubber spatula, scraping the bowl and folding gently to avoid deflating the eggs. Fold in 1/2 cup whole milk and 2 tbsp melted cooled unsalted butter until just combined and smooth.
- 5
Bake
Pour batter into prepared 9x13 pan and smooth the top. Bake in preheated oven for 22–28 minutes or until a toothpick inserted in the center comes out clean and the top is lightly golden. Avoid overbaking to keep cake porous.
- 6
Cool and poke
Remove cake from oven and let cool in the pan for 10 minutes. While still warm, use the handle of a wooden spoon or a fork to poke holes evenly across the surface (about 1/2-inch apart) so the milk mixture will absorb. Let cake cool to room temperature, about 30–40 minutes.
Tres Leches Mixture
- 7
Mix milks
In a medium bowl or large measuring cup whisk together 1 cup evaporated milk, 1 cup sweetened condensed milk, 1 cup whole milk (or half-and-half), and 1 tsp vanilla extract until smooth and combined.
- 8
Whipped Cream Topping
- 9
Chill equipment
About 10–15 minutes before whipping, place mixing bowl and beaters in the refrigerator or freezer to chill for best volume.
- 10
- 11
Top the cake
Remove soaked cake from refrigerator. Spread whipped cream in an even layer over the top of the chilled cake using a spatula or pipe decorative swirls if desired. Return to refrigerator while preparing fruit gelatin.
Fruit Layer & Gelatin
- 12
Prepare fruit
Wash, peel and slice the assorted fruit into bite-size pieces. Pat dry with paper towels. Arrange fruit evenly over the whipped cream layer in an attractive pattern, leaving a small border to avoid fruit sliding.
- 13
Bloom gelatin
Sprinkle 2 tsp unflavored gelatin evenly over 1/4 cup cold water in a small bowl. Let sit 3–5 minutes until gelatin blooms (absorbs water and becomes spongy).
- 14
Dissolve gelatin and sweeten
Add 1/4 cup hot water to bloomed gelatin and stir until completely dissolved. Stir in 2 tbsp granulated sugar and 1 tbsp fresh lemon juice, tasting and adjusting sugar if fruit is very tart. Let cool slightly (but not set).
- 15
Glaze fruit
Carefully spoon or brush the cooled but still liquid gelatin mixture over the arranged fruit to glaze and help set it in place. Work quickly and evenly so gelatin doesn't sink through whipped cream. Refrigerate the cake for at least 1–2 hours more until the gelatin is firm.
Finish & Serve
- 16
Garnish
If desired, sprinkle 1/4 cup toasted sliced almonds and a light dusting of 1/4 tsp ground cinnamon over the set gelatin for texture and aroma. Keep chilled until serving.
- 17
Slice and serve
Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Store leftovers tightly covered in the refrigerator for up to 3 days (cream and milk-soaked cake are best within 48 hours).