Tres Leches Cake

🌎 Origin

There are many theories about the origin of the tres leches cake. One of the more likely ones is that the inspiration came from England in the Middle Ages.

Trifle cakes were popular, and tres leches are technically a trifle. Using a liquid to soak an old cake was a common practice to save food and repurpose stale cakes.

While there isn’t a consensus, many people associate tres leches with Nicaragua. This makes a lot of sense because Nicaragua was colonized by–you guessed it–England. Spain was there first on the west coast, and just a few years later, the English made their way to the east coast.

As was common in the days of colonization, it was followed by a period of culinary experimentation, during which immigrants attempted to make their favorite dishes from home using only the local ingredients they had available.

Condensed milk was introduced in the 1850s, and evaporated milk was created in the 1870s. It is rumored that a tres leches recipe was pasted on the back of the evaporated milk cans, and sales took off (likely sometime in the early 1900s).

It’s called the “three milks” cake because it contains evaporated milk, sweetened condensed milk, and heavy cream. This mixture is poured over the baked cake, creating a sweet, moist, and creamy result that is exceptionally decadent. 

🥘 Ingredients

The Cake

• Eggs - 5 large eggs, yolks and whites separated.
• All-Purpose Flour - 1 cup spoon and leveled.
• Baking Powder - 1 ½ teaspoons.
• Salt - ¼ teaspoon.
• Sugar- 1 cup white granulated sugar divided into a ¾ cup portion and ¼ cup portion.
• Whole Milk - ⅓ cup.
• Vanilla Extract - 1 ½ teaspoons.

Milk Mixture

• Evaporated Milk - 1 12-ounce can.
• Sweetened Condensed Milk - 1 14-ounce can.
• Whole Milk - ¼ cup.

Whipped Topping

• Heavy Whipping Cream - 1 pint.
• Powdered Sugar - 3 tablespoons.
• Vanilla Extract - ½ teaspoon, or up to 1 teaspoon. Vanilla bean caviar or vanilla paste can also be used.

🔪 How To Make Tres Leches Cake

There are three parts to a tres leches: the cake, the milk mixture, and the whipped topping. It’s pretty straightforward, but it will take some time.

Keep in mind the cake has to be refrigerated for at least an hour after covering it with the milk mixture.

Making The Cake

Prep. Preheat your oven to 350°F (175°C/Gas Mark 4) and spray a 9x13 baking pan (*see note) with non-stick cooking or baking spray.

Separate the eggs. Separate your 5 large (250 grams) eggs with the yolks and the whites in 2 small bowls (one with the whites, the other with the yolks).

In a new bowl, combine 1 cup (125 grams) of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt and set it aside.

Then, to the bowl with just the egg yolks, add ¾ cup (150 grams) of sugar and mix on high speed until the yolks are pale yellow. Add the ⅓ cup (80 milliliters) whole milk and 1 teaspoon of vanilla extract and stir until well combined.

Combine wet and dry ingredients. Pour the egg yolk mixture into the bowl with the flour mixture. Stir gently just until thoroughly combined and set aside. Be careful not to over-mix the batter.

Whip the whites. Use your electric beater to whip the bowl of egg whites on high speed. When stiff peaks begin to form, mix in the remaining ¼ cup (50 grams) of sugar. Gently fold the beaten egg whites in with the rest of the batter.

Bake. Pour your white cake batter into your prepared baking pan and use a silicone spatula to smooth the top. Bake at 350°F (175°C/Gas Mark 4) for 25-35 minutes or until a toothpick entered into the center comes out clean. Remove from the oven and set aside until completely cooled.

Making The Milk Mixture

Combine the kinds of milk. Once your cake has fully cooled, combine a 12-ounce (355 milliliters) can of evaporated milk, a 14-ounce (415 milliliters) can of sweetened condensed milk, and ¼ cup (60 milliliters) of whole milk in a bowl. Use the tines of a fork or a bamboo skewer to poke many holes all over the top of your cake.

Pour milk over the cake. Slowly pour the milk mixture all over the cake, making sure to get all holes and edges. Cover and refrigerate the cake for at least an hour or up to overnight (this gives it time to soak up the milk).

Making The Whipped Topping

Whip. In a medium mixing bowl, combine 1 pint of heavy cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Whip until stiff peaks form.

Spread. Spread the whipped topping over the cake. Top with fresh fruit if desired, and serve.

🍽️ Serving Suggestions

Tres leches cakes are delicious after any kind of meal, but I love keeping to a Latin American theme with dishes like sopa de chícharos or albondigas. To garnish the cake, top with a few fresh berries and mint leaves.

💭 Angela's Pro Tips & Recipe Notes

• You can use a packaged cake mix. If you want to save time or simply prefer the taste, use a box of white cake mix instead of making it from scratch. Be sure to let it cool completely before making the milk mixture.
• Vary pans for your individual use. This recipe calls for a 9x13-inch baking pan, but if you prefer another form or even multiple cakes, you swap it out for a 2-inch deep 10–inch cake pan, a 9 to 10-inch springform pan, or even 2 8- or 9-inch round or square cake pans. Anything goes. Just be aware that cooking time may change.
• Top with Mexican cinnamon. A sprinkle of cinnamon makes a beautiful and tasty decoration on a tres leches cake. This is a favorite during seasons when fresh fruit is not at its peak.

🥄 To Make A Tres Leches Cake In Advance

To streamline your process, bake your cake ahead of time. Let it cool completely, then wrap it in aluminum foil or plastic wrap.

You can keep it in the freezer in an airtight container for up to 3 months. When you’re ready to eat it, and not before, thaw the cake in the fridge overnight. Add the milk mixture and whipped topping, and it’s ready to serve.

🥡 Storing

To keep your tres leches cake as fresh as possible after making it, keep it covered in the fridge. It will be good for 2-3 days.

While you can freeze the cake before adding the milk and whipped topping (see notes about making a tres leches cake in advance above), don’t freeze a fully assembled cake. It will not be good when it thaws.

🍰🎂 More Delicious Cakes

• Plum Cake
• Rainbow Cake
• Mandarin Orange Cake
• Bisquick Coffee Cake
• Jamaican Black Cake
• Chocolate Banana Cake

📖 Recipe Card