Tres leches cake, also known as “three milks” cake. Inspired by the famous milk cake from London’s L’ETO Caffe, additionally we made a special Tres Leches recipe. A vanilla sponge cake soaked in three different types of milk and topped with whipped cream. Which is soft, moist and very tasty. You will definitely like it very much.
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What is Tres Leches Cake?
Tres Leches Cake is a beloved Latin American dessert known for its soft, moist texture and rich, creamy flavor. The name “tres leches” translates to “three milks“ in Spanish, made from three types of milk.
- Evaporated Milk – Light and slightly caramelized in taste.
- Sweet Condensed Milk – Thick, sweet and rich.
- Heavy cream or whole milk – adds creaminess and texture.
This cake is particularly popular in Mexico, Nicaragua, Venezuela and other Latin American countries, often served at birthdays, weddings and special events.
Why This is the Best Tres Leches Cake Recipe
My goal was to make a Tres Leches cake that was super light and melts in your mouth! The most important thing for this is the base of this cake. I used my light and airy sponge cake as the base and made a few small changes to make it firmer so that it would absorb the milk well, but still be soft. The solution to this problem came with a few changes to my grandmother’s hot milk cake recipe, which worked the magic! The ingredients are almost the same, but the method is different.
My special tip: Cool the cake upside down immediately after baking so that it doesn’t sit and is soft and light. Make sure the milk is not too sweet. The traditional recipe calls for 14 ounces of sweetened condensed milk, I reduced the amount so that it wasn’t too sweet. I used heavy cream instead of whole milk to make the mixture creamy and rich.
I wanted a frosting that was light but sturdy, so I used whipped cream frosting with mascarpone, which keeps the cream from getting watery and keeps its shape the next day. You’ll love it!
Ingredients & Recipe Process
How to make a delicious and soft Tres Leches Cake with the key ingredients in my recipe. Some of them may surprise you
1. Prepare the eggs
Separate the eggs into two parts: yolks and whites.
Beat the yolks with sugar, milk, vanilla and salt until light and creamy.
2. Mix the dry ingredients
Add the flour and other dry ingredients and mix gently to make a soft batter.
3. Beat the egg whites
Beat the egg whites with the cream of tartar and sugar until they are foamy and glossy (like a meringue).
Gently fold the meringue into the batter to make the cake light and fluffy.
4. Butter
Butter makes the cake more flavorful, soft and spongy, which absorbs the milk well.
Pour the batter into the cake pan and bake.
5. Three Milks Mixture
This cake is made with three types of milk:
Condensed milk – for sweetness
Evaporated milk – for creaminess
Heavy cream – for thickness and smoothness
6. Soaking the milk in the cake
When the cake has cooled, pierce it with a fork or skewer.
Slowly pour the three milks mixture over it so that it is absorbed all the way through.
When the cake has completely soaked up the milk and is thoroughly cooled, spread whipped cream on top.
Decorate with berries or other fruits
Frequently Asked Questions
Can I double this recipe?
Yes! You can double all the quantities and bake the cake in a 9×13” pan. The bake time is also the same.
Can I make Tres leches without eggs?
Yes, you can make Tres Leches Cake without eggs! With a few simple substitutions, you can make it without eggs.
You can use the following substitutions:
Yogurt (½ cup = 2 eggs) – Makes the cake soft and moist.
Applesauce (¼ cup = 1 egg) – Helps the cake hold together and also adds a slight sweetness.
Mashed Bananas (¼ cup = 1 egg) – Binds the cake but can give a slight banana flavor.
Chia Seeds or Flax Seeds (1 tbsp seeds + 3 tbsp water = 1 egg) – Soak in water and use as a gel.
Buttermilk / Buttermilk (¼ cup = 1 egg) – Makes the cake light and delicious.
Carbonated Water (¼ cup = 1 egg) – Keeps the cake light and fluffy.
Silken Tofu (¼ cup blended = 1 egg) – Gives a creamy texture but works better in heavier cakes.
Best option:
Yogurt or buttermilk are the best substitutes for Tres Leches Cake, as they keep the cake soft and help it absorb the milk well.
Why is my cake not turning out soft?
If your cake is not getting a soft and light batter, here are some possible causes and solutions:
Over Mixing the batter
Problem: Overmixing creates more gluten, making the cake tough and heavy.
Solution: Mix the ingredients lightly and only mix enough to combine everything.
Using the wrong flour
Problem: If you are using a high-protein flour (such as bread flour), the cake may be tough.
Solution: Use all-purpose flour or cake flour to keep the cake soft.
Low moisture content
Problem: If the cake is short on milk, yogurt, or buttermilk, it may be dry.
Solution: Do not reduce the amount of wet ingredients as directed in the recipe and add milk or yogurt if needed.
Overbaking
Problem: If the cake is baked for too long or at a high temperature, it may be tough and dry.
Solution: Always bake at the correct temperature and do a toothpick test. If the toothpick comes out slightly moist, the cake is ready.
Not sifting dry ingredients
Problem: Unsifted flour can have lumps, which hinders even mixing.
Solution: Always sift flour, baking powder, and baking soda before adding them to make the cake lighter and fluffier.
Using old baking powder or baking soda
Problem: If the baking powder or baking soda is old, the cake will not rise properly.
Solution: Always use fresh baking powder and soda and test by adding it to a little vinegar; if it foams, it is done.
Low fat content
Problem: If you use less butter or oil, the cake can be tough and dry.
Solution: Use the right amount of butter or oil as they make the cake soft and moist.
Three Milks (Tres Leches) Not Absorbing Properly in Cake
Problem: If the cake is too hard, it will not be able to absorb the three milks (Evaporated, Condensed, Full Cream) properly.
Solution: Keep the cake light and spongy and make as many holes in it with a fork as possible so that the milk can be easily absorbed.
Can Tres Leches Cake be frozen?
Yes, Tres Leches Cake can be stored in the freezer, but there are a few things to keep in mind.
How to Freeze:
Freeze without whipped cream – If you want to store the cake in the freezer, soak it in the three milk mixture first and cool it well, but add the whipped cream and topping later.
Store in an airtight container – Wrap the cake tightly in plastic wrap or store in an airtight container to avoid freezer odors.
Freeze for a maximum of 2-3 months – storing it for a longer period of time may affect its taste and texture.
How to Defrost:
Remove the cake from the freezer and place it in the refrigerator overnight to allow it to soften slowly.
When completely defrosted, serve with whipped cream and berries.
Note:
Freezing may slightly change the texture of the cake and make it softer.
If possible, prefer to eat it freshly made, as it is more flavorful and delicious.
How to make a gluten-free version of Tres Leches Cake?
How to Make a Gluten-Free Three Milk Cake
1. Use gluten-free flour.
If the flour does not contain xanthan gum, add ½ teaspoon of xanthan gum per cup of flour to help the cake maintain its texture.
2. Evaporated milk, condensed milk, and heavy cream are usually gluten-free, but be sure to check the label to avoid any cross-contamination.
3. Use gluten-free baking powder.
4. Use utensils, bowls, and bakeware that have not been used with regular flour.
5. Prepare the cake according to the regular recipe, bake, and soak in the three milk mixture after cooling.
Finally, serve with whipped cream and berries.
Best Tres Leches Cake (Milk Cake) Recipe
Ingredients
- Cake Sponge:
- 3 eggs room temp and separated into whites and yolks
- ½ cup granulated sugar 110g, divided into 2 portions
- 1 tsp vanilla
- ¼ tsp salt
- 3 tbsp whole milk
- ⅔ cup all purpose flour 85g
- 1 ½ tbsp cornstarch
- 1 ¼ tsp baking powder
- ¼ tsp cream of tartar optional
- Three Milk Mixture:
- ¾ of a 14 oz can of sweetened condensed milk 300g
- 1 12 oz can of evaporated milk 350g
- ½ cup milk 120g
- ¼ tsp cinnamon powder optional
- Decoration:
- 1 ¼ cup heavy cream chilled and whipped to stiff peaks (300g)
- Fresh berries of choice
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Instructions
- Tres Leches cake is a soft and light sponge, soaked in a delicious blend of three milks, and topped with smooth whipped cream which is a real delight.
- Cake Sponge:
- Preheat your oven to 350°F (conventional) for even baking.
- Get a 9-inch cake pan and line it with parchment paper. This recipe does not require butter, as the cake will need to be soaked in milk later.
- Separate the eggs into two separate bowls:
- Whites in one bowl
- Yolks in another bowl
- Be careful not to get any of the yolks in the whites, as this can make it difficult to whip the whites.
- Add half the sugar, salt, and vanilla essence to the yolks.
- Beat this mixture for 2-3 minutes until it is light and creamy.
- Add the milk and mix well.
- Sieve the flour, cornstarch, and baking powder into the egg yolk mixture.
- Mix gently until the batter is smooth and combined, but do not overmix to retain the air.
- Take a clean, dry bowl and add the egg whites.
- Add the cream of tartar to it and start beating with an electric beater.
- As soon as it starts to foam, gradually add the remaining half of the sugar and continue beating.
- Beat it until it forms a glossy, stiff meringue. When you turn the bowl upside down, the meringue should stay in place and not fall to the bottom.
- Add the meringue to the prepared batter in 2-3 parts.
- Fold it slowly with the help of a rubber spatula to retain the air in the batter and make the cake light and fluffy.
- Do not overmix or the cake may be tough.
- Pour the prepared batter into a 9-inch pan and bake for 15-18 minutes.
- To check, insert a toothpick into the center of the cake; if it comes out with slightly wet crumbs, the cake is done.
- Once the cake is baked, leave it in the pan and let it cool completely.
- After that, you are ready to pour the three milk mixture over it.
- Soaking:
- In a large bowl, combine all three milks:
- Condensed milk, evaporated milk, heavy cream
- Mix these three ingredients well to create a smooth and consistent mixture.
- You can adjust the sweetness by tasting, adding a little vanilla essence or more condensed milk if you like it sweeter.
- Place the prepared cake in the pan and poke small holes in it with a skewer or fork.
- The purpose of piercing is to allow the milk mixture to soak into the cake easily and ensure that every bite is evenly moist.
- Carefully remove the cake from the pan and remove the parchment paper that is attached to the bottom.
- This will remove the light crust from the bottom layer of the cake, revealing the soft sponge underneath, and the milk will be absorbed more easily.
- Turn the cake upside down again and place it in the pan so that the part where the bottom surface is open is now on top.
- Now make more holes again with the help of a skewer or fork so that the three milk mixture is absorbed evenly.
- Now slowly pour the prepared three milk mixture onto the cake.
- First pour a small amount and wait for the cake to absorb it, then pour more.
- If the cake is baked correctly, it will absorb the mixture easily and will not feel too soft or soggy.
- Tip:
- If you want, you can save some of the milk mixture for serving so that it feels extra juicy when eating, otherwise you may soak the entire mixture into the cake.
- Decoration:
- Carefully remove the cake from the pan.
- Pour a thick layer of whipped cream over the cake and spread it evenly with a spatula or spoon.
- Use fresh berries such as strawberries, blueberries, raspberries, or blackberries to decorate the cake.
- When everything is ready, cut the cake with a knife.
- Place each slice on a plate and your soft, creamy, and delicious tres leches cake is ready to serve.
Notes
- If even a little bit of the yolk gets into the whites, it will be difficult to whisk the whites properly and the meringue will not form properly.
- Reserve the milk mixture for serving. You can set aside about ½ cup of the milk mixture. Pour this extra milk over each slice when serving, which will make the cake even juicier and tastier.
- Store the cake in an airtight container to keep it fresh and soft for longer.
- Before serving, if the cake feels too stiff, take it out for 10-15 minutes to soften.
Did you make this recipe?
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