Tres Leches Cake Recipe
Classic sponge cake, with a blend of three milks.
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Ingredients
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Cake
Three-Milk Soak
Whipped Topping
Garnish (optional)
Method
Cake
- 1
Prepare oven and pan
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line with parchment (optional) or simply grease and flour lightly.
- 2
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- 3
Beat eggs and sugar
In the bowl of a stand mixer fitted with the whisk attachment (or using a large mixing bowl and electric hand mixer), add the eggs and granulated sugar. Beat on high speed for 5–8 minutes, until the mixture is very pale, thick, and triples in volume — it should fall in ribbons when the whisk is lifted.
- 4
Add milk and vanilla
Reduce mixer speed to low. Add the 1/4 cup whole milk and 1 teaspoon vanilla extract, mixing just to incorporate.
- 5
Fold in dry ingredients
Sift the flour mixture over the egg mixture in two additions. Using a large rubber spatula, gently fold the flour into the batter with a lifting motion. Fold until no streaks of flour remain but stop before overmixing to keep the batter airy.
- 6
Add melted butter
Fold in the cooled melted butter in a thin stream until incorporated. The batter will be thick but still airy.
- 7
Bake
Pour the batter into the prepared 9x13 pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 8
Cool and poke
Allow the cake to cool in the pan for 10 minutes. Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake (about 1-inch apart) to allow the milk mixture to soak in evenly.
Three-Milk Soak
- 9
Combine milks
While the cake bakes or cools slightly, whisk together 1/2 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1/2 teaspoon vanilla in a medium bowl until smooth.
- 10
Soak the cake
Slowly pour the milk mixture evenly over the warm cake, starting at one corner and moving across the surface so the liquid has time to absorb. Pour in three separate pours, allowing a few minutes between pours for absorption. The cake will become saturated but should hold its shape.
- 11
Chill
Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the milks to fully penetrate and the flavors to meld.
Whipped Topping
- 12
Chill tools
For best results, chill the mixing bowl and whisk/beaters for 10–15 minutes before whipping cream.
- 13
Whip cream
Place 2 cups of chilled heavy cream, 3 tablespoons confectioners' sugar, and 1 teaspoon vanilla in the chilled bowl. Whip on medium-high speed until soft to medium peaks form — the cream should hold shape but still be spreadable. Avoid overwhipping to dryness.
- 14
Top the cake
Remove the soaked cake from the refrigerator. Spread the whipped topping evenly over the chilled cake with an offset spatula or knife. Work gently so you don’t compress the soaked cake.
Garnish (optional)
- 15
Finish
Lightly dust the top of the whipped cream with 1/4 teaspoon ground cinnamon and sprinkle 2 tablespoons toasted coconut or chopped nuts if using. Arrange sliced strawberries or other fresh fruit on top (about 1/2 cup) for color and brightness.
- 16
Serve
Slice into 12 equal pieces. Serve chilled. Store any leftovers tightly covered in the refrigerator for up to 4 days.