I love this cake for its incredibly tender texture and creamy flavor. The light sponge absorbs the three-milk mixture without getting soggy, and the whipped topping balances the sweetness perfectly. It’s an ideal make-ahead dessert because it only gets better as it chills. Whether I serve it for a celebration or a cozy dessert night, this cake always gets rave reviews.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
½ teaspoon table salt
5 extra-large eggs, room temperature (separated into yolks and whites)
1 cup granulated sugar (divided: ¾ cup and ¼ cup)
½ cup whole milk
½ cup salted butter, melted and cooled
1 teaspoon pure vanilla extract
For the milk soak:
14 ounces sweetened condensed milk
12 ounces evaporated milk
⅔ cup heavy cream
1 teaspoon pure vanilla extract
For the whipped topping:
2 cups cold heavy cream
¼ cup powdered sugar, sifted
1 teaspoon pure vanilla extract
Directions
Prepare and bake the cake
I preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
In a small bowl, I whisk together the flour, baking powder, and salt.
I separate the eggs and place the yolks in one bowl.
Using a mixer, I beat the egg whites on medium speed until frothy, then slowly add ¼ cup of sugar. I increase the speed to high and whip until stiff peaks form, then set them aside.
In a separate bowl, I beat the egg yolks with ¾ cup sugar until pale yellow and thick.
I add the milk, melted butter, and vanilla to the yolks and mix until smooth.
I mix in the flour mixture in two batches, just until combined.
Using a spatula, I gently fold in the egg whites in two stages, being careful not to deflate the batter.
I pour the batter into the prepared pan, smoothing it out evenly.
I bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool until just warm, then use a fork to poke holes all over the top.
Soak the cake
In a large measuring cup, I mix the sweetened condensed milk, evaporated milk, heavy cream, and vanilla.
Once the cake is just barely warm, I slowly pour half the milk mixture evenly over the surface, starting at the edges and working toward the center.
I wait a few minutes for it to absorb, then pour the remaining mixture over the cake.
I cover the cake and refrigerate for at least 4 hours, or overnight for best results.
Make the whipped topping
About 30 minutes before topping the cake, I chill my mixing bowl and whisk attachment in the freezer.
I add the cold heavy cream, powdered sugar, and vanilla to the chilled bowl and whip on medium-high until stiff peaks form (about 2–2½ minutes).
Frost and serve
I remove the cake from the fridge and spread the whipped cream topping evenly over the surface using a spatula.
I slice the cake into 15 squares (3×5) and keep it refrigerated until serving.
Servings and timing
This recipe makes 15 servings and takes about 5 hours and 25 minutes total, including chilling time. Most of that is hands-off, so it’s a great dessert to make ahead of time.
Variations
Sometimes I top the whipped cream with fresh fruit like strawberries or sliced mango for a colorful finish. I’ve also added a touch of cinnamon to the milk mixture for warmth. For a slightly richer topping, I fold in a bit of mascarpone with the whipped cream. And if I’m short on time, I use store-bought whipped topping in place of homemade.
Storage/Reheating
I store the cake covered in the refrigerator for up to 3 days. It’s best served chilled, and the flavor and texture only improve with time. I never reheat this cake—it’s meant to be enjoyed cold straight from the fridge.
FAQs
Can I use regular large eggs instead of extra-large?
Yes, I use large eggs if that’s what I have, though the cake may be slightly less fluffy. I just make sure to beat the whites to stiff peaks for volume.
Why is my cake soggy instead of soaked?
It might not have cooled enough before soaking, or the milk may have pooled instead of absorbing. I pour slowly and give it time between pours.
Can I make this cake ahead of time?
Absolutely. I usually make it the night before to give the cake plenty of time to absorb the milk and set up perfectly.
Can I freeze Tres Leches Cake?
I don’t recommend freezing it after soaking, but I’ve baked and frozen the cake base on its own, then thawed and soaked it fresh before serving.
What kind of milk can I substitute?
I stick with the classic trio for best results, but if I need alternatives, I’ve used coconut milk or oat milk in place of heavy cream with good success.
Conclusion
Tres Leches Cake is one of my all-time favorite desserts. It’s light, creamy, and perfectly sweet, with a texture that’s unlike any other cake. Whether I’m making it for a party or just a weekend treat, it always impresses—and best of all, it’s even better the next day.
