Tres Leches Cake literally translates to Three Milks Cake. The simple yellow cake is soaked in a mixture of three milks. I've seen variations on which three milks to use. I prefer sweetened condensed milk, evaporated milk and heavy cream. The heavy cream gives an added creaminess to the mixture that is almost custard-like.
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Indulge in the ultimate Authentic Tres Leches Cake with this rich, flavorful twist on the classic! This sponge cake is soaked in a creamy blend of three milks—sweetened condensed, evaporated, and heavy cream—creating a custard-like texture that melts in your mouth. Infused with hints of cinnamon and cloves, each bite brings a subtle warmth, topped with sweetened whipped cream and a sprinkle of cinnamon for an elegant finish. Warning: the hardest part of this recipe is waiting for the cake to cool before diving in!
Feeling in the mood for chocolate? Then check out our decadent flourless chocolate cake recipe, or our flourless brownies.
🥛 Milk, Cinnamon, and Cloves
This version, which is a variation from a New York Times recipe, infuses the milk with cinnamon and cloves adding a subtle hint of spice, which I love. Pouring the milk over the cake while it is still warm helps it absorb the milk and spice flavors.
🍰 More Sugar for a Better Tres Leches Cake
My Tres Leches Cake recipe adds more sugar to the whipped cream topping than most. That may be controversial for some; to each his own, I like the sweetness! A dusting of cinnamon finishes the cake off, making it look deceptively elegant.
The hardest part of this recipe is waiting for the cake to cool and absorb all of that delicious milk before eating!
📖 Recipe
Ingredients
- 1 ½ cup AP flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 2 teaspoon vanilla extract
- ½ cup milk
Milk Mixture
- 1 ½ cup heavy cream
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 cinnamon stick
- ½ teaspoon cloves
- ½ teaspoon cinnamon
Topping
- 1 ½ cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Spray 9x13 inch glass baking dish with non-stick baking spray.
- Combine flour, baking powder and salt in a medium bowl and mix well.
- In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar until very light and fluffy. This make take several minutes depending on the speed of your mixer. The mixture is done when it leaves a ribbon behind when stirred.
- For the remainder of the recipe I prefer to mix by hand. Add half of the flour mixture and fold together gently. Mix in milk and then remaining flour mixture. Take care to fold gently and only until the flour and milk are just combined. Over mixing will create a tough cake crumb.
- Pour batter into prepared baking dish and bake 15-20 minutes, until toothpick inserted in the center of the cake comes out mostly clean.
- Allow cake to cool on wire rack while you make the milk mixture.
Make Milk Mixture
- In a small pot combine cream, evaporated milk and cinnamon stick and warm over medium heat for 10-15 minutes. This allows the cinnamon stick to infuse the milk.
- Remove from the heat and add sweetened condensed milk, ground cinnamon and vanilla. Whisk well to combine.
- Poke holes all over cooled cake, I use a fork for this. Slowly pour milk mixture over cake. Cover with plastic wrap and allow to refrigerate for several hours, up to overnight.
Make Whipped Cream
- In the bowl of a stand mixer fitted with whisk attachment combine heavy cream, powdered sugar, vanilla and cinnamon.
- Whisk on medium speed until beginning to thicken. Turn mixer to medium-high speed until thickened and holds soft peaks.
- Top completely chilled cake with whipped cream and sprinkle very lightly with cinnamon before serving.
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Eric Boettner says
Amazing!
Eric Boettner says
Crowd favorite for sure! Friends ask for this often.