Easy Tres Leches Cake Recipe

Tres Leches cake is the best homemade dessert, with an incredibly moist texture. It is an ultra-light cake moistened in a three-milk mixture and topped with fresh whipped cream and cinnamon. It is an excellent cake for those who love milk!

This recipe is one of the best I have tried. It beats the bakery products you bought from the store. I love that it is super easy to make and just like Italian Cream cake, this is the perfect dessert to bring to the parties . Made this classic dessert with the milk mixture, which will never disappoint you. I have never tasted anything as light and decadent as a Tres Leches Cake.

What is Tres Leches?

Tres Leaches means the mixture of “three Milks,” and the cake is saturated in the milk mixture. Initially, it was popular in Mexico, Latin America, and the United States, but today, it is popular all over the world.

The cake is rich but still has a light, sponge-like feel. After baking the cake, you poke a hole in it and pour three cake mixtures over it, topping it with evaporated milk, whole milk, and sweetened condensed milk.

Ingredients

Tres leches do not call for unique ingredients; you probably have all the required ingredients on hand. This sponge cake has three main components.

• Cake: This moist cake requires all-purpose flour, sugar, baking powder, eggs, salt, vanilla extract, whole milk, and butter.
• Milk mixture: A mixture of three types of milk to pour over the cake. It consists of evaporated milk, sweetened condensed milk, and heavy whipping cream.
• Whipped cream: For a rich and fluffy topping, use whipped cream topping made with whipped cream, sugar, and vanilla extract.

How to make Tres Leches Cake

For Cake

• Preheat the oven to 350° F (175 C) and spray (9 x 13) pan with the baking spray.
• Add baking powder, flour, and salt in a large bowl and mix until combined. Separate egg white and yolk into two different bowls.

• Beat the egg yolk on high speed by adding ¾ cup of sugar until the yolk is pale yellow. Pour 1/3 of whole milk and 1 teaspoon of vanilla extract in it and mix until thoroughly combined. Blend the egg yolk mixture into the flour mixture.

• Beat the egg white at high speed until it becomes soft peaks. Pour the remaining ¼ cup of sugar into it and mix it gradually. Pour the stiffly beaten egg into the batter and combine very gently with a spatula.

• Pour the batter into the ungreased pan, spread it even out of the surface, and bake it for about 25 to 30 minutes or until a toothpick or knife inserted in the center of the cake comes out clean. Once the cake is made, transfer it to the cooling rack for a complete cool down.

For 3 Milk Syrup

Combine the 3 milk mixtures—evaporated milk, sweetened condensed milk, and heavy cream—in a bowl.

After the cake has cooled, use a fork to make holes in the top surface. Slowly drizzle the milk mixture over the cake, making sure to cover the edges thoroughly. Let the milk mixture fully soak into the cake for 30 minutes.

To Make the Whipped Cream Frosting

In a large bowl, combine 2 cups of whipped cream, 3 tablespoons granulated sugar, and 1 teaspoon vanilla extract and beat them with an electric mixer until stiff peaks form. Spread the whipped cream on the cake, and then add ground cinnamon or your favorite fresh fruit.

Storage 

You can store the Tres Leches cake by tightly covering it with plastic wrap or in an airtight container and storing it in the refrigerator. It should be used within 3-4 days.

For freezing, it is best to freeze the cake without whipped cream topping so it doesn’t get separated and become watery upon thawing. Wrap the cake in plastic wrap and place it in an airtight container for up to 2 months.

When ready to serve, let it thaw overnight in the refrigerator, then add the whipped cream topping for the best texture and flavor.