Tres Leches Recipe
Make Tres Leches Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake
Tres Leches (milk mixture) & finishing
Equipment & finishing touches
Method
Cake
- 1
prepare oven and pan
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan lightly with nonstick spray or butter and line with parchment if desired for easier removal.
- 2
dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until evenly combined. Set aside.
- 3
beat eggs and sugar
In a large mixing bowl, using an electric mixer on high speed, beat 5 room-temperature eggs for about 2 minutes until frothy. Gradually add 1 cup granulated sugar while continuing to beat until pale, thick, and ribbon-like, about 4–5 minutes. Add 1 teaspoon vanilla extract and mix briefly to combine.
- 4
fold in dry ingredients and butter
Sift the dry ingredients over the egg-sugar mixture and gently fold using a rubber spatula until just combined and no streaks of flour remain. Fold in 2 tablespoons melted unsalted butter until incorporated — avoid overmixing to keep the cake light.
- 5
bake the cake
Pour batter into the prepared 9x13-inch pan and spread evenly. Bake in the preheated oven for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Remove from oven and allow to cool in the pan on a wire rack for 10–15 minutes.
Tres Leches (milk mixture) & soaking
- 6
make milk mixture
In a medium bowl or large measuring cup, whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup heavy cream (optional for extra richness), and 1 teaspoon vanilla extract until smooth and fully combined.
- 7
- 8
pour milk mixture
Slowly pour the milk mixture evenly over the cake, starting at one corner and working across the pan, allowing the liquid to sink into the holes. Pour gradually so the cake fully absorbs the milks. If there is excess liquid pooling after 10 minutes, tilt the pan slightly and distribute to help absorption.
- 9
chill to set
Cover the pan with plastic wrap and refrigerate the cake for at least 4 hours, preferably overnight. Chilling allows the milks to fully absorb and the texture to set to a moist, custard-like consistency.
Whipped topping & assembly
- 10
make whipped cream
About 15–30 minutes before serving, chill a mixing bowl and beaters in the freezer for 5 minutes (optional) and then whip 2 cups heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract on medium-high speed until soft peaks form. Do not overwhip — you want a stable but fluffy whipped cream.
- 11
top the cake
Spread the whipped cream evenly over the chilled, milk-soaked cake using an offset spatula or spoon. Smooth the surface or create decorative swirls as desired.
- 12
garnish and serve
Lightly dust the top with 1/4 teaspoon ground cinnamon. Sprinkle 1/2 cup fresh berries or toasted coconut over the top if using. Slice into 12 equal pieces and serve chilled. Leftovers keep covered in the refrigerator for up to 4 days.