Tres Leches Cake Recipe: Easy, Authentic, and Irresistibly Moist
This tres leches cake is a light, tender sponge that soaks up a warm blend of three milks for a soft, custard-like texture in every bite. Gently infused with cinnamon and finished with fluffy whipped cream, it is simple enough for everyday baking and special enough for Christmas gatherings and church potlucks. Easy to make ahead, richly soaked, and beautifully moist, this is the kind of dessert that brings everyone back for another slice.
Author: Kendra Boettner
Equipment
- 1 9x13 inch glass baking dish
- 1 stand mixer with whisk attachment (or hand mixer)
- 2 medium mixing bowls
- 1 Small saucepan
- 1 whisk
- 1 Rubber Spatula
- 1 Cooling Rack
- 1 fork
Ingredients
- 1 ½ cup all purpose 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.
Notes
Do not skip the ribbon stage. When you whip the eggs and sugar until they fall in a soft ribbon, you are creating the airy structure that lets the cake soak in the three milks evenly. A well-aerated batter is the secret to a truly moist tres leches cake.
Warm the milk mixture gently. Warming the heavy cream and evaporated milk with a cinnamon stick helps release the oils in the spice and adds a cozy depth of flavor. The warmth also helps the cake absorb the milk more easily.
Let the cake cool completely before soaking. If the cake is warm, the crumb can collapse and the milk may pool instead of absorbing. A fully cooled cake takes in the milk all the way to the center for that custard-like texture.
Chill for several hours for the best texture. Tres leches cake improves as it rests. The milk mixture settles into every part of the crumb, giving you a soft, ultra moist slice that holds together beautifully.
Use real vanilla if you can. With such simple ingredients, real vanilla adds warmth and depth that complements the cinnamon in this authentic tres leches cake recipe.
Make it ahead for gatherings. This cake is ideal for Christmas baking, church events, and family dinners because the flavor and texture improve overnight. It is a stress-free dessert that travels well and serves a crowd.
Sprinkle the whipped cream lightly with cinnamon. A small dusting gives the topping a warm, elegant finish without overpowering the sweetness.
Nutrition
Calories: 500kcalCarbohydrates: 57gProtein: 8gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 88mgSodium: 359mgPotassium: 305mgFiber: 1gSugar: 45gVitamin A: 1052IUVitamin C: 2mgCalcium: 269mgIron: 1mg
Tried this recipe?Let us know how it was!