This delicious Tres Leches Cake is soft, moist, and soaked in a rich three-milk mixture. It’s an easy-to-make dessert perfect for any occasion. With a light sponge cake base and a creamy whipped topping, this sweet treat melts in your mouth. Enjoy it plain or with fresh fruit for extra flavor!
Recipe Ingredients:
- ½ cup (1 stick) butter, melted and cooled, plus more for baking dish
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon coarse salt
- 5 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 2 cups heavy cream
- 5 cups fresh fruit (optional), such as oranges or berries, for serving
How To Make Tres Leche Cake?
- Preheat the oven: Set the oven to 180°C / 350°F and lightly grease a 23x33cm / 9×13-inch baking dish with butter.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Beat eggs and sugar: In a large bowl, use an electric mixer to beat eggs and ¾ cup (150g) sugar on high speed until pale and thick, about 4 minutes.
- Add vanilla and flour mixture: Stir in vanilla extract, then gradually add the flour mixture while mixing on low speed until combined.
- Fold in butter: Using a rubber spatula, gently fold in the melted butter until fully incorporated.
- Bake the cake: Pour the batter into the greased baking dish and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Rotate the dish halfway through baking.
- Prepare the milk mixture: In a medium bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk.
- Soak the cake: While the cake is still warm, poke holes all over with a wooden skewer or fork. Slowly pour the milk mixture over the top, allowing it to soak in. Let the cake cool to room temperature for about 1 hour.
- Whip the cream: In a mixing bowl, beat heavy cream and ¼ cup (60g) sugar until medium peaks form.
- Assemble and serve: Spread the whipped cream evenly over the cooled cake. Top with fresh fruit if desired. Serve chilled and enjoy!
Recipe Tips:
- Beat the Eggs Well : Whip the eggs and sugar until pale and thick to create a light, fluffy cake that absorbs the milk mixture perfectly.
- Don’t Overmix the Batter : Gently fold in the flour and butter to keep the cake soft and airy. Overmixing can make it dense.
- Poke Plenty of Holes : Use a skewer or fork to poke lots of holes in the cake so it absorbs the three-milk mixture evenly.
- Let It Soak : Give the cake at least an hour to absorb the milk mixture fully. For best results, refrigerate overnight.
- Chill Before Serving : The cake tastes best when cold, so keep it in the fridge for a few hours before adding whipped cream and serving.
How To Store Leftovers?
Let the cake cool to room temperature, then cover tightly with plastic wrap or store in an airtight container. Keep in the fridge for up to 4 days.
Nutrition Facts
- Calories: 340
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 125mg
- Sodium: 150mg
- Potassium: 180mg
- Total Carbohydrate: 40g
- Dietary Fiber: 0g
- Sugars: 30g
- Protein: 6g
Check out More Recipes:
Martha Stewart Tres Leche Cake
Description
This delicious Tres Leches Cake is soft, moist, and soaked in a rich three-milk mixture. It’s an easy-to-make dessert perfect for any occasion. With a light sponge cake base and a creamy whipped topping, this sweet treat melts in your mouth. Enjoy it plain or with fresh fruit for extra flavor!
Ingredients
Instructions
- Preheat the oven: Set the oven to 180°C / 350°F and lightly grease a 23x33cm / 9×13-inch baking dish with butter.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Beat eggs and sugar: In a large bowl, use an electric mixer to beat eggs and ¾ cup (150g) sugar on high speed until pale and thick, about 4 minutes.
- Add vanilla and flour mixture: Stir in vanilla extract, then gradually add the flour mixture while mixing on low speed until combined.
- Fold in butter: Using a rubber spatula, gently fold in the melted butter until fully incorporated.
- Bake the cake: Pour the batter into the greased baking dish and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Rotate the dish halfway through baking.
- Prepare the milk mixture: In a medium bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk.
- Soak the cake: While the cake is still warm, poke holes all over with a wooden skewer or fork. Slowly pour the milk mixture over the top, allowing it to soak in. Let the cake cool to room temperature for about 1 hour.
- Whip the cream: In a mixing bowl, beat heavy cream and ¼ cup (60g) sugar until medium peaks form.
- Assemble and serve: Spread the whipped cream evenly over the cooled cake. Top with fresh fruit if desired. Serve chilled and enjoy!
Notes
- Beat the Eggs Well : Whip the eggs and sugar until pale and thick to create a light, fluffy cake that absorbs the milk mixture perfectly.
- Don’t Overmix the Batter : Gently fold in the flour and butter to keep the cake soft and airy. Overmixing can make it dense.
- Poke Plenty of Holes : Use a skewer or fork to poke lots of holes in the cake so it absorbs the three-milk mixture evenly.
- Let It Soak : Give the cake at least an hour to absorb the milk mixture fully. For best results, refrigerate overnight.
- Chill Before Serving : The cake tastes best when cold, so keep it in the fridge for a few hours before adding whipped cream and serving.
Martha Stewart Tres Leche Cake