If you’ve ever found yourself searching for “tres leches cake near me,” you’re likely craving a slice of this luscious dessert. Tres leches cake, meaning “three milks” in Spanish, is a sponge cake soaked in a trio of milks evaporated milk, sweetened condensed milk, and whole milk resulting in a moist, airy delight that’s hard to resist.Cakes by Pioneer Woman Sugar Spun Run
Why You’ll Love This Tres Leches Cake
This tres leches cake offers a melt in your mouth experience, combining the lightness of sponge cake with the rich flavors of the milk mixture. It’s perfect for gatherings, celebrations, or simply satisfying your sweet tooth.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extracta
For the Milk Mixture:
- 1 (12-ounce) can evaporated milk El País
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup whole milk Tastes Better From Scratch
For the Whipped Topping:
- 1 pint heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for topping
Steps to Create This Delight
Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Separate the eggs into two large bowls yolks in one, whites in the other.
- Add 3/4 cup sugar to the egg yolks and beat on high speed until the mixture is pale yellow. Stir in the 1/3 cup of whole milk and vanilla extract.
- Gently fold the egg yolk mixture into the flour mixture until just combined.
Whip the Egg Whites:
- Using clean beaters, whip the egg whites on high speed. As they begin to form soft peaks, gradually add the remaining 1/4 cup sugar and continue whipping until stiff peaks form.
- Gently fold the beaten egg whites into the batter, ensuring a light and airy mixture.
Bake the Cake:
- Pour the batter into an ungreased 9×13-inch baking pan, spreading it evenly.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Soak the Cake:
- In a bowl, combine the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk.
- Once the cake is cool, use a fork to poke holes all over the surface. Slowly pour the milk mixture over the cake, ensuring it covers the entire surface and edges.
- Refrigerate the cake for at least 1 hour, or overnight, to allow the milk to fully absorb.
Add the Whipped Topping:
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the soaked cake.
- Lightly dust the top with ground cinnamon before serving.
Baking Tips
- Ensure your egg whites are at room temperature for better volume when whipping.
- When folding the egg whites into the batter, do so gently to maintain the cake’s light texture.
- For an extra touch, top the cake with fresh berries or a drizzle of caramel sauce.
A Personal Touch
Growing up in Italy, I was surrounded by rich culinary traditions. My travels introduced me to global flavors, and the tres leches cake became a favorite. Its simplicity and depth of flavor remind me of the universal language of food a bridge connecting diverse cultures.
FAQs
What is tres leches cake made of?
Tres leches cake is a light sponge cake soaked in a mix of three milks: evaporated milk, sweetened condensed milk, and whole milk. It’s usually topped with whipped cream and a sprinkle of cinnamon (and sometimes fresh fruit if you’re feeling fancy!).
How long do tres leches need to soak?
At least 1 hour, but overnight is even better. The longer it sits in the fridge, the more it absorbs that sweet, creamy goodness.
Is tres leches cake soggy?
It’s definitely moist on purpose! But it shouldn’t be mushy. If it’s made right, the texture should be soft and custardy, not wet or falling apart.
Is tres leches actually Mexican?
Yes! While some variations of milk-soaked cakes exist across Latin America, tres leches as we know it today is widely associated with Mexican cuisine. It’s a classic at birthdays, holidays, and Sunday dinners.
Is tres leches unhealthy?
Well… it’s a treat 😉 With condensed milk and whipped cream, it’s definitely rich. But a slice now and then? Totally worth it. (Tip: serve smaller portions if you’re watching sugar or calories.)
What frosting do you use for tres leches?
Most traditional recipes, including mine, use lightly sweetened whipped cream it balances the richness of the milk-soaked cake without overpowering it.
Can I use box cake mix for tres leches cake?
Yes, you can! A yellow or white sponge mix works well. Just make sure it’s fluffy enough to soak up the milk. (But if you have 10 extra minutes, try making it from scratch it’s so worth it.)
How is tres leches pronounced?
It’s pronounced “tress leh-ches”, which literally means “three milks” in Spanish.
Why won’t my tres leches absorb milk?
That usually means your cake wasn’t airy enough. Next time, try beating the egg whites into stiff peaks and folding them gently into the batter that’s the secret to a sponge that drinks up the milk like a dream.
Whether you’re searching for a “tres leches cake bakery near me” or feeling inspired to whip one up in your own kitchen, this recipe brings that same decadent, bakery-quality experience right to your table minus the drive and the price tag.
The magic of tres leches cake lies in its contrast: a soft, airy sponge that still holds its shape, soaked in a rich, velvety trio of milks, then crowned with clouds of whipped cream and a dusting of cinnamon. It’s comforting yet elegant, indulgent without being too heavy, and always a crowd-pleaser.
This is the kind of dessert that disappears quickly at family gatherings, baby showers, or lazy Sunday dinners one slice, then suddenly… everyone’s back for seconds. It’s sweet nostalgia and a little wow-factor all rolled into one pan.
So the next time you’re craving something special (or want to impress guests without stress), skip the search for the nearest bakery and make this tres leches cake your new go-to. Trust me your fork will thank you.
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Tres Leches Cake: A Sweet Journey
- Total Time: Approximately 1 hour (plus chilling time)
- Yield: Servings: 12
- Diet: Vegetarian
Description
Indulge in this classic Latin American dessert—a light and airy sponge cake soaked in a luscious blend of three milks, topped with fluffy whipped cream. Perfect for any celebration or a sweet treat to end your day.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Milk Mixture:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup whole milk
For the Whipped Topping:
- 1 pint heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon, for garnish
- Fresh strawberries, sliced (optional)
Instructions
Prepare the Dry Ingredients:
- Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt.
Separate and Beat Egg Yolks:
- Separate the eggs into two large bowls. Add ¾ cup of sugar to the bowl with the egg yolks. Using an electric mixer, beat on high speed until the yolks are pale yellow. Mix in the whole milk and vanilla extract.
Combine Wet and Dry Mixtures:
- Gently pour the egg yolk mixture over the flour mixture. Stir lightly until just combined, being careful not to overmix.
Beat Egg Whites:
- In the separate bowl with the egg whites, use clean beaters to whip them on high speed. As they begin to form stiff peaks, gradually add the remaining ¼ cup of sugar and continue beating until stiff peaks form.
Fold Egg Whites into Batter:
- Carefully fold the beaten egg whites into the batter, ensuring a light and airy mixture.
Bake the Cake:
- Pour the batter into an ungreased 9×13-inch baking dish, smoothing the top evenly. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Prepare the Milk Soak:
- In a bowl, combine the evaporated milk, sweetened condensed milk, and whole milk. Once the cake has cooled, use a fork to poke holes all over the surface. Slowly pour the milk mixture over the cake, ensuring even coverage. Refrigerate for at least 1 hour, or overnight, to allow the cake to absorb the milks.
Make the Whipped Topping:
- In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Assemble and Serve:
- Spread the whipped cream evenly over the soaked cake. Sprinkle with ground cinnamon and garnish with sliced strawberries, if desired. Slice and enjoy!
Notes
- Make-Ahead Tip: This cake tastes even better the next day after the flavors have melded together.
- Storage: Store any leftovers in the refrigerator for up to 3 days.
- Variations: For a coconut twist, substitute coconut milk for whole milk in the soaking mixture and top with toasted coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 25-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (approximately 124g)
- Calories: 326 kcal
- Sugar: 20g
- Sodium: 93 mg
- Fat: 10.8g
- Saturated Fat: 6.4g
- Unsaturated Fat: 4.4g
- Trans Fat: 0g
- Carbohydrates: 26.7g
- Fiber: 0g
- Protein: 4.5g
- Cholesterol: 70 mg
Keywords: Tres Leches Cake, Milk Cake, Three Milk Cake, Latin Dessert, Moist Sponge Cake