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Moist Tres Leches Cake Recipe from Scratch

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This easy homemade Tres Leches Cake features a light, airy sponge soaked in a creamy three-milk mixture and topped with billowy whipped cream. It’s a nostalgic, crowd-pleasing dessert perfect for birthdays, potlucks, or any celebration.

Ingredients

Scale
  • 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 pure vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 cup heavy cream (or half-and-half)
  • Optional: 1 teaspoon vanilla extract or 1 tablespoon dark rum
  • 1 1/2 cups heavy whipping cream (cold)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Optional garnishes: ground cinnamon, cocoa powder, fresh berries, sliced strawberries, toasted coconut flakes

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper if desired.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Separate eggs, placing whites in one bowl and yolks in another.
  4. With a mixer, beat yolks with 3/4 cup sugar on high speed until pale and thick (about 2 minutes). Mix in milk and vanilla extract.
  5. Gently stir yolk mixture into dry ingredients just until combined.
  6. Clean beaters. Beat egg whites on high until soft peaks form, then gradually add remaining 1/4 cup sugar. Continue whipping until stiff peaks form (2-3 minutes).
  7. Gently fold whipped whites into batter in 2 batches until no streaks remain.
  8. Pour batter into prepared pan, smooth top, and bake for 25-30 minutes until golden and a toothpick comes out clean or with a few moist crumbs.
  9. Let cake cool completely in pan (about 1 hour).
  10. Poke holes all over cooled cake with a fork or skewer.
  11. In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and optional vanilla or rum. Slowly pour milk mixture over cake, letting it soak in.
  12. Cover and refrigerate for at least 4 hours (overnight is best).
  13. In a cold bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  14. Spread whipped cream over chilled cake. Garnish with cinnamon, berries, or coconut if desired. Slice and serve cold.

Notes

For best texture, chill the cake at least 4 hours before serving. Use room temperature eggs for fluffier sponge. Clean beaters and bowls thoroughly before whipping egg whites and cream. The cake can be made gluten-free with a 1:1 gluten-free flour blend. For dairy-free, substitute coconut milk and non-dairy whipped topping. Add berries, cinnamon, or rum for variations. Store covered in the fridge for up to 4 days or freeze slices for up to a month.

Nutrition

Keywords: Tres Leches Cake, Mexican dessert, sponge cake, easy cake recipe, homemade, birthday cake, potluck dessert, whipped cream, three milk cake, moist cake

Find it online: https://elvafood.com/moist-tres-leches-cake-recipe-from-scratch-easy-homemade-dessert/