Cuban · Desserts
Tres Leches Cake
Light, fluffy tres leches cake soaked in condensed milk, evaporated milk and cream, then topped with sweet whipped cream.
This Tres Leches Cake will keep you coming back for one more bite. It starts with a light, airy sponge cake that's made to soak up a sweet blend of three milks: condensed milk, evaporated milk and heavy cream. Every forkful is moist and creamy without ever falling apart.
The secret is in the eggs. We separate them, beat the yolks with sugar until pale, and whip the whites into stiff peaks before folding everything together. That gives the cake the open, spongy crumb it needs to drink in all that milk.
Once the cake is soaked and chilled, we finish it with fresh whipped cream. Make it the day before if you can. Tres leches tastes even better after a night in the fridge, which makes it perfect for birthdays, holidays and family gatherings.
Watch how it's made
Tips for making Tres Leches Cake
Every oven runs a little differently, so bake at 325°F to 350°F and start checking at 20 minutes. Push a knife into the center of the cake; when it comes out clean, it's ready. Make sure the bowl for the egg whites is clean and dry, because even a drop of yolk or grease keeps them from whipping up. Fold the whites in gently so the cake stays light. Pour the milk mixture slowly so the cake has time to soak it up, and chill it for at least 4 hours, or overnight, before adding the whipped cream.
Looking for more? Browse more Cuban recipes and desserts on My Secret Cuisine.
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 6 large eggs separated: yolks in a large bowl, whites in a smaller bowl
- 1/2 cup sugar divided: 1/4 cup for the yolks, 1/4 cup for the whites
- 1/2 cup milk
- 1 to 2 tbsp vanilla extract
For the three milks
- 1 can sweetened condensed milk 14 oz can
- 1 can evaporated milk 12 oz can
- 1/4 cup heavy cream
- 1/4 cup whole milk optional
- splash rum or brandy optional
For the topping
- 1 to 1 1/2 cups heavy whipping cream cold
- 1/4 cup sugar
Instructions
Make the cake
- Heat the oven to 325°F to 350°F, depending on your oven. Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Separate the eggs, putting the yolks in a large bowl and the whites in a smaller, clean bowl.
- Add 1/4 cup of the sugar to the yolks and beat until pale and creamy. Mix in the milk and vanilla.
- Beat the egg whites until foamy. Slowly add the remaining 1/4 cup sugar and keep beating until they form stiff peaks.
- Gently fold the flour mixture into the yolk mixture. Then fold in the whipped egg whites in two or three additions, just until no white streaks remain. Don't overmix, or the cake will lose its air.
- Pour the batter into the pan and smooth the top. Bake for 20 to 30 minutes. Check at 20 minutes by inserting a knife in the center of the cake; when it comes out clean, the cake is ready. Let it cool in the pan.
Soak the cake
- In a bowl or large measuring cup, whisk together the condensed milk, evaporated milk and 1/4 cup heavy cream. Add the whole milk and rum or brandy now if you're using them.
- Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the top, letting it soak in as you go. Cover and refrigerate for at least 4 hours, or overnight.
Top and serve
- Whip the cold heavy whipping cream with 1/4 cup sugar until it holds stiff peaks. Spread it over the chilled cake, then slice and serve cold.