Aug 31 2026
Restaurants›Keys Cafe›Tres Leche Recipe

Tres Leche Recipe

Inspired by Keys Cafe
Time5h
Serves8

Sponge cake infused with 3 milks, Frosted with Whipped cream and topped with Fresh Raspberries

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Ingredients

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Sponge Cake

Three-Milk Soak

Whipped Cream Frosting

Topping

Method

Sponge Cake

  1. 1

    Preheat and prepare pan

    Preheat oven to 350°F (175°C). Grease and line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang for easy removal.

  2. 2

    Mix dry ingredients

    Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until evenly combined. Set aside.

  3. 3

    Beat eggs and sugar

    In a large mixing bowl, beat the four room-temperature eggs with 3 tablespoons granulated sugar and 1 teaspoon vanilla extract on high speed for 4–6 minutes until the mixture is pale, thick, and ribbon-like when the beaters are lifted.

  4. 4

    Fold in dry and wet

    Gently fold the dry flour mixture into the egg mixture in two additions using a rubber spatula, taking care not to deflate too much. Fold in 3 tablespoons milk and the 2 tablespoons melted butter until just combined and smooth.

  5. 5

    Bake

    Pour the batter into the prepared pan, smooth the top, and bake 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes.

Three-Milk Soak

  1. 6

    Prepare milk mixture

    While the cake is cooling, whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, and 1 teaspoon vanilla extract in a measuring cup or bowl until smooth.

  2. 7

    Soak the cake

    Using a skewer or fork, poke the warm cake evenly all over (about 15–20 holes). Slowly drizzle the milk mixture over the cake, allowing it to absorb gradually. Cover and refrigerate the cake for at least 2 hours, preferably 4 hours or overnight, so the milks fully penetrate and the cake becomes moist.

Whipped Cream Frosting

  1. 8

    Chill equipment

    Chill the mixing bowl and whisk/beaters in the refrigerator for 10–15 minutes for best whipping volume (optional but helpful).

  2. 9

    Prepare frosting

    If using cream cheese, beat the 2 oz room-temperature cream cheese until smooth. In the chilled bowl, pour 2 cups chilled heavy cream, add 1 tablespoon powdered sugar, 1 teaspoon vanilla extract and a pinch of salt. Whip on medium-high speed until soft peaks form. If you used cream cheese, fold it gently into the whipped cream to stabilize and add a slight tang. Taste and adjust sweetness if desired.

  3. 10

    Frost the cake

    Remove the soaked cake from refrigerator. Using the parchment overhang, lift the cake from the pan onto a serving plate. Spread an even layer of the whipped cream over the top and sides using an offset spatula or spoon. For a smoother finish, chill the frosted cake 10–15 minutes and then smooth again if needed.

Topping & Serve

  1. 11

    Arrange raspberries

    Gently arrange 1 cup fresh raspberries on top of the whipped cream. For a decorative finish, place raspberries in concentric circles or scatter them evenly. Add mint leaves if using.

  2. 12

    Chill and serve

    Chill the finished cake at least 30 minutes to set the frosting. Slice with a sharp, warm knife (wipe between cuts) and serve chilled. Keeps well covered in the refrigerator for up to 3 days.

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