I adore how incredibly light and airy this cake turns out while still being rich and creamy. I find it simple to prepare with basic pantry ingredients, yet it always looks impressive when served. I also appreciate how the three-milk mixture transforms a simple sponge cake into something indulgent and unforgettable. Every time I make it, it quickly becomes the highlight of the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5 Eggs 105 G Flour 1/2 Cup Sugar 2 Tsp Baking Powder 5 Tbsp Warm Milk 1 Can Condensed Milk 1 Can Evaporated Milk 200 Ml Heavy Cream Whipped Cream
Directions
I start by separating the egg whites from the yolks. In a mixing bowl, I beat the egg yolks with the sugar until the mixture becomes pale and slightly thick.
Next, I sift together the flour and baking powder, then gently fold this mixture into the egg yolk mixture. I pour in the warm milk while continuing to mix carefully.
In a separate bowl, I beat the egg whites until stiff peaks form. I carefully fold the egg whites into the batter using gentle folding motions to keep the mixture light and airy.
I divide the batter into two lightly greased molds and place them in a preheated oven at 180°C. I bake the cakes for about 30 minutes, or until they are lightly golden and set.
Once baked, I remove the cakes from the oven and let them cool completely. After cooling, I pierce each cake all over with a toothpick.
In another bowl, I mix the heavy cream, evaporated milk, and condensed milk until well combined. I slowly pour this milk mixture over the cakes, allowing them to fully absorb the liquid. I refrigerate the cakes until they are thoroughly soaked.
Once chilled, I remove the cakes from their molds. I spread whipped cream over one cake layer, place the second layer on top, and cover the entire surface with more whipped cream. If I like, I finish by sprinkling cocoa powder or cinnamon on top for extra flavor and decoration.
I sometimes add a splash of vanilla extract to the batter for extra flavor. When I want a chocolate twist, I mix a bit of cocoa powder into the sponge base. For a fruity touch, I like adding fresh strawberries or sliced peaches between the layers. I also enjoy topping the cake with toasted coconut for added texture.
storage/reheating
I store the tres leches cake covered in the refrigerator to keep it fresh and moist. It stays delicious for up to 3 days when properly chilled. Since this cake is meant to be served cold, I do not reheat it. I simply take it out of the refrigerator a few minutes before serving.
FAQs
Can I make tres leches cake ahead of time?
Yes, I often prepare it a day in advance. I find that it tastes even better after resting overnight in the refrigerator because the milk mixture fully soaks into the cake.
Why is my cake not fluffy?
I make sure to beat the egg whites to stiff peaks and fold them gently into the batter. Overmixing can deflate the mixture and make the cake dense.
Can I use a single cake pan instead of two?
Yes, I can bake it in one pan and slice it horizontally after baking and cooling. I just ensure it bakes evenly and is fully cooked in the center.
How do I know when the cake has absorbed enough milk?
I check that the liquid has mostly soaked in and that the cake feels moist but not overly soggy. Refrigerating it helps the absorption process.
Can I freeze tres leches cake?
I prefer not to freeze it because the texture can change after thawing. I find it best enjoyed fresh from the refrigerator.
Conclusion
I truly enjoy making this fluffy tres leches cake because it combines light sponge layers with a rich, creamy soak that feels luxurious in every bite. It is simple, elegant, and always a crowd-pleaser. Whenever I prepare it, I know I am serving a dessert that everyone will remember and request again.
This Fluffy Tres Leches Cake is ultra soft, moist, and soaked in a rich three milk mixture for the perfect creamy texture. A classic Latin dessert that melts in your mouth and makes any celebration extra special.
Author:Ella
Prep Time:90 minutes
Cook Time:30 minutes
Total Time:2 hours (plus chilling time)
Yield:6 servings
Category:Dessert
Method:Baking
Cuisine:Latin American
Diet:Vegetarian
Ingredients
5 eggs
105 g all-purpose flour
½ cup sugar
2 tsp baking powder
5 tbsp warm milk
1 can condensed milk
1 can evaporated milk
200 ml heavy cream
Whipped cream (for topping)
Instructions
Preheat the oven to 180°C (350°F). Lightly grease two cake molds with butter.
Separate the egg whites from the yolks.
In a bowl, beat the egg yolks with the sugar until pale and creamy.
Sift together the flour and baking powder, then gently fold into the yolk mixture.
Add the warm milk and mix until smooth.
In a separate bowl, beat the egg whites until stiff peaks form.
Carefully fold the beaten egg whites into the batter using gentle folding motions to keep the mixture airy.
Divide the batter evenly between the prepared molds.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool completely.
Pierce the cakes all over with a toothpick or skewer.
In a bowl, combine the condensed milk, evaporated milk, and heavy cream. Mix well.
Slowly pour the milk mixture over the cakes, allowing them to fully absorb the liquid.
Refrigerate for at least 2–4 hours, or until completely soaked.
Remove from molds. Spread whipped cream over one cake layer, place the second layer on top, and cover the entire cake with whipped cream.
Optionally, dust with cocoa powder or cinnamon for decoration.
Notes
For best results, let the cake soak overnight in the refrigerator.
Use room-temperature eggs for better volume when whipping.
Pour the milk mixture gradually to ensure even absorption.
