Tres Leches Cake Recipe: 5 Tips for Making Tres Leches Cake
Written by MasterClass
Last updated: May 1, 2024 • 3 min read
In Mexico, celebrations often mean tres leches—a favorite cake for everything from birthday parties to holidays like Cinco de Mayo.
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What Is Tres Leches Cake?
Tres leches cake, or “three milks” cake, is a popular sponge cake from to Latin America. The sponge cake featured in this dessert is soaked with syrup made from three types of milk: evaporated milk, sweetened condensed milk, and whole milk. The cake is finished with a thick layer of whipped cream, and a garnish of fresh berries or maraschino cherries.
5 Tips for Making Tres Leches Cake
The best tres leches cake is just as much about technique as it is rich, sweet flavor.
- 1. Start with cold eggs for easier separation. While not strictly necessary, starting with cold eggs will make separating them more manageable, especially if it’s your first time doing this.
- 2. Swap the whole milk. While whole milk is a staple ingredient of this popular Latin American dessert, you can swap it out for a full-fat alternative like coconut milk.
- 3. Gently fold the egg whites into the batter. The key to tres leches cake is a sponge full of tiny, indestructible air bubbles that allow the cake to absorb the milk mixture without becoming soggy. When folding the whipped egg whites into the cake batter, take care not to overmix, which can cause the air to collapse out of the cake, making it difficult for the milk to penetrate the dense sponge.
- 4. Make cupcakes. Instead of making the traditional single-layer tres leches sheet cake, make a single-serving variation for special occasions. Grab a cupcake tin and spoon the batter in (or use an ice cream scoop for even portions) to make tres leches cupcakes.
- 5. Let the cake rest. It may feel counterintuitive, but let the cake rest in the refrigerator for a minimum of two hours after soaking. This resting period gives the cake time to absorb every last bit of the milk mixture—crucial to achieving the moist cake’s signature crumb.
Tres Leches Cake Recipe
makes
1 9x13-inch cakeprep time
30 mintotal time
3 hr 15 mincook time
30 minIngredients
- 1
Preheat the oven to 350°F. Grease a 9x13 baking pan with cooking spray or butter and set it aside.
- 2
Separate the egg whites and yolks using two different mixing bowls.
- 3
In a large bowl, combine the flour, baking powder, and salt.
- 4
In the bowl of a stand mixer fitted with the paddle attachment, combine the egg yolks, 1 teaspoon of vanilla extract, and a cup of sugar and beat on medium speed until fluffy and pale yellow. Add a ½ cup of milk and mix at low speed until combined. Transfer the egg yolk mixture to the dry ingredients, and lightly stir to combine. Clean the stand mixer bowl.
- 5
To make the meringue, use the stand mixer with the whisk attachment, or an electric hand mixer, to whip the egg whites on high speed until soft peaks form. Add 2 tablespoons of sugar, and continue mixing until stiff peaks form.
- 6
Gently fold the egg whites into the batter, just until combined, taking care not to break up too much of the texture.
- 7
Pour the batter into the prepared pan. Bake until the cake is golden brown and springy, about 25–30 minutes.
- 8
Meanwhile, make the milk mixture. Combine the remaining 1 cup of milk, evaporated milk, and sweetened condensed milk into a medium bowl or large measuring cup.
- 9
Remove the cake from the oven and allow it to cool for 15 minutes. Using a toothpick or a fork, poke holes all over the top of the cake. Drizzle the milk mixture evenly over the surface.
- 10
Cover the cake pan with plastic wrap and place it in the refrigerator to rest for at least 2 hours.
- 11
When you’re ready to serve, place the heavy cream, the remaining teaspoon of vanilla extract, and 1 tablespoon of sugar in the bowl of a stand mixer fitted with the whisk attachment. Whip until soft peaks form. Spread the whipped cream evenly over the finished cake, and top it with sliced strawberries and sprinkle with cinnamon if desired.
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