Regardless of the season, there’s always a good time for a light and sweet, vanilla sponge cake soaked in three different milks, covered in a cloud of sweetened whipped cream and topped with the season’s spices or fruit. I’m talking about the traditional Latin American Tres Leches Cake. This moist, luxurious, and dreamy tasting cake just might be the perfect sweet treat on your table for your next dessert any day of the week and for any celebration or holiday.
What is Tres Leches Cake?
“Tres Leches” is Spanish for “three milks”. It’s a light vanilla sponge cake soaked in three milks (hence its name) adding lots of moisture, sweetness, and density. It’s topped with a homemade vanilla, lightly sweetened whipped cream, and topped with a sprinkling of cinnamon or other preferred topping.
It’s Not so Unique… Or is it?
You might notice that the Tres Leches Cake is a bit reminiscent of the Italian Tiramisu. Both have a light and airy sponge soaked in a liquid and topped with cream and either fruit, spices, or chocolate. Two different desserts, thousands of miles apart, from two totally different cultures, yet so similar. Now that’s a small world!
Where Did the Tres Leches Cake Originate?
Many countries south of the US border stake its claim on Tres Leches Cake, particularly Mexico and Nicaragua. Nevertheless, the inspiration likely resulted from the trifle cakes that emerged in England during the Middle Ages. Since both Spain and England colonized Nicaragua between the 16th-19th centuries, the trifle idea was likely introduced then.
Why was the Tres Leches Cake Created?
No Wasting!
There are two thoughts on how this cake was developed in its current state. The first was to avoid wasting food. Supposedly, in Nicaragua, bakers would soak old, stale cakes in milk to repurpose and keep them edible.
Cheap Milk!
Another thought goes back to the Great Depression when food was expensive. Canned milk was affordable thanks to Nestle for its overproduction of canned milk provided to soldiers during the world wars. This economical milk actually added luxury to food and led to the creation of the famous Tres Leches Cake among other milky desserts commonly found in Latin American countries today.
Let’s Make this Tres Leches Cake!
Given the history of the cake, I wanted to keep it’s authenticity in creating this recipe. Most Tres Leches Cake recipes contain the same basics as I kept in my version. I tested with different ratios of ingredients to find a version I liked and that stayed within tradition. I opted for a vanilla sponge cake with common milks located in most grocery stores and a traditional simple cinnamon topping that can be substituted with the season’s fruit. You’ll find MANY options for toppings below in the recipe along with turning this cake into a layered version… think birthday cake!
Tres Leches Cake Ingredients
I have divided this cake into 3 parts. The first part is making the vanilla sponge cake. The second stage is making the simple 3 milk soaking mixture. The third step is making the sweetened whipped cream and toppings (cinnamon for the traditional simple version).
Vanilla Sponge Cake Ingredients
For the cake alone, you’ll need cake flour (or all-purpose flour), granulated sugar (superfine is best), vanilla, salt, eggs, baking powder, and a little milk.
Tres Leches (3 Milks) Soaking Mixture
This portion simply calls for a whisking of three different milks. All you need are sweetened condensed milk, evaporated milk, and heavy whipping cream (or whole milk) Easy peasy!
Sweetened Whipped Cream & Topping
This stage is also very simple. All you need are heavy whipping cream, powdered sugar, vanilla extract, and a dusting of cinnamon (or other spice or seasonal fruit). While I chose to go simple and top this cake with cinnamon, there is no right or wrong in topping this cake as long as you like the options. You can substitute pumpkin pie or apple pie spice for the cinnamon or use fruit of the season. Why not add pomegranate seeds for a little color and crunch during the winter holidays? 😉
Tres Leches Cake: Make Vanilla Sponge Cake
Prebaking Preparations
Separate the Egg Yolks From the Egg Whites
Before beginning the recipe, separate the 6 eggs while cold. Place the yolks in an extra-large mixing bowl and the whites in a separate bowl until ready to whip them in a stand mixer. Allow both to come to room temperature on the counter for ~30 minutes before whipping them. Check out my post on how to bring eggs to room temperature quickly.
TIP: Cold eggs straight from the fridge are easier to separate. Once they warm to room temperature, the whites and yolks “meld” together, so to speak, and become a little more difficult to separate. However, if you forget, you can still separate them as if they were cold.
Preheat the Oven & Prepare the Pan
Preheat the oven to 350˚F/ 177˚C. Then prepare a 9×13-inch baking casserole dish by greasing it well with butter, shortening, or cooking spray. Then flour the pan and set it aside. Flouring the pan allows the cake to easily be removed, particularly if you intend on removing the cake to place on another dish.
TIP: For a less mess buttering, keep the butter in the paper. Fold the paper back to expose one side/end of the butter. Hold onto the paper and rub the exposed butter edge along the pan. No messy, greasy hands!
Butter the pan well Add flour and pat the bottom of the pan to move it all around
Tres Leches Cake Step 1: Cake Making Time!
Combine the Dry Ingredients
To a medium bowl, sift together 1 cup plus 2 tablespoons of cake flour (or 1 cup only of all-purpose flour), 1 teaspoon of baking powder and ¼ teaspoon of salt. Set the bowl aside. Discard any remaining particles in the sifter.
TIP: I prefer to use cake flour in this recipe. Cake flour contains less gluten thus is a lighter flour than all-purpose. This cake is a sponge cake and meant to be very light. It benefits from a lighter flour. You could also use all-purpose; just use 1 cup total.
2 cups + 2 tbsp cake flour 1 tsp baking powder 1/4 tsp salt Sift all together
Combine the Wet Ingredients
Whip the Eggs Yolks
To an extra-large bowl of 6 room temperature egg yolks, add ½ cup of granulated sugar, 1 tablespoon of vanilla (you could use less, but this is a vanilla cake), and 2 tablespoon of milk. Use an electric hand mixer and whip the ingredients on medium to high until the yolks are smooth and pale yellow. You could use a stand mixer or balloon whisk and whip by hand.
TIP: The bowl you see in the following photos is TOO small. I forgot to use my extra-large bowl. Once you add the egg whites, this bowl will be TOO small. I found the milk is necessary for that perfect cake batter consistency. I love a vanilla cake, so I find one tablespoon is not too much at all. However, you can cut back on the vanilla as much as you would like.
1/2 sugar 1 tbsp vanilla 2 tbsp milk Whip it all together Mixed well & pale yellow
Combine the Wet & Dry Ingredients
Now it’s time to add the flour mixture. BUT, we’re sifting it again (2nd time) by sifting it over the top of the egg yolk mixture. A second sift ensures a light flour mixture to keep our egg whites from deflating. Use a spatula and stir everything together just until combined being careful not to overmix. Your mixture will resemble cake batter consistency.
2nd sift of dry Stir well Cake batter consistency
Whip up the Egg Whites
Pour the 6 room temperature egg whites into the bowl of a stand mixer. Use the whisk attachment and whip on medium speed (level 4-6) until soft peaks. Slowly pour in the rest of the sugar (1/2 cup). Pour ~1 tablespoon at a time every 20 seconds or so until all has been added. Stop and scrape down the side of the bowl one time after adding in all the sugar. Continue to whip (gradually increasing the speed) until you reach stiff peaks.
TIP: Stiff peaks are reached when you lift the whisk and a mass of egg whites remains in the whisk without oozing down. Also, you’ll see peaks of egg whites in the bowl stand straight up without flopping over.
Whip 6 room temp egg whites Soft peaks Slowly add 1/2 cup sugar Scrape down bowl edges after adding sugar Whip until stiff peaks
Add the Whites to the Yolks
Scoop the egg whites on top of the egg yolk cake batter. Gently fold in the egg whites using the figure 8 pattern to prevent the egg whites from deflating.
TIP: Fold by making a figure 8 (infinity sign) pattern with your spatula. Move the spatula around the edge of the batter and cut through the middle and around the edge. Be sure to include the yellow mixture hiding at the bottom. 😊
BTW: Notice I switched to a bigger bowl in the second photo below… oops!
Scoop whites onto batter Fold in figure 8 pattern All folded in
Scoop Batter into Prepared Pan & Bake
Pour or scoop the batter into the prepared pan. Smooth out the top lightly with a spatula. Bake for about 30 to 35 minutes or until the cake is set in the center.
TIP: Cake is set when it springs back after touching it in the center. You also know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs. You should not see any batter.
Scoop batter into pan Smooth out top Ready for the oven Just out of the oven & baked!
Tres Leches Cake Step 2: 3 Leches Mixing Time!
As the cake cools slightly in the pan on a wire rack, whisk the 3 milks together. In a medium bowl or large (4 cup) measuring cup, pour in all three milks. Add in one 14-oz can of sweetened condensed milk, one 12-oz can of evaporated milk (you can also make your own, see my blog post for Homemade Evaporated Milk), and a ½ cup of heavy whipping cream (or whole milk). Then, whisk well until combined.
Evaporated milk Sweetened condensed milk Heavy cream
Poke & Pour
While the cake is still warm (but not hot), use a fork and poke holes all over the top including the edges. The heat from the cake helps it to more quickly absorb the liquid. You need lots of holes so the cake can soak up the milk mixture. Then, slowly pour the milk mixture over the top of the cake. Allow the milk time to soak in as you pour. Pour as much milk over the cake as possible including the edges.
Tip: The cake should soak up all the milk. However, if the milk stops soaking in and just sits, you might add more holes in the area of the milk. If that doesn’t help, just pour the rest of the milk in a small bowl and serve it on the side with the cake for dunking.
Use a fork & poke holes Slowly pour the milk mixture All the milk is soaked in
Cool Cake & Store in Fridge
Allow the cake to sit at room temperature to cool 1-2 hours or until the bottom of the pan is no longer hot to the touch. Then, cover and place it in the fridge for a least 3-4 hours though overnight is best.
TIP: If making the cake for a gathering, make it ahead of time (the day before) and make/add the whipped cream and toppings on the day of the event. Since the whipped topping has a stabilizer in it (powdered sugar), the whipped cream can be made and added a couple of hours before consuming it.
Tres Leches Cake Step 3: Whip Cream Time!
Once you are hours to overnight later and within a couple of hours of eating this cake, you can make the whipped cream.
TIP: Ideally, you’ll place the stand mixer bowl and whisk attachment in the freezer 20-30 minutes BEFORE whipping the cream. The cold utensils will keep the cream cold during the whipping process.
Whip the Cream
Remove the bowl and whisk from the freezer and attach them to the stand mixer. You can also use a regular bowl and hand mixer. Pour 1½ cups of heavy whipping cream in the bowl and whip on medium speed (level 4) until frothy. Slowly add a ⅓ cup of sifted powdered sugar and whip until soft peaks form (they’ll have a soft curl at the peak). Stop the machine and scrape down the edges once the sugar has been added. Whip in 1 tsp of vanilla until well combined. Whipped cream is done!
Heavy whipping cream SIFTED powdered sugar Scrape down bowl edges Soft peaks Vanilla & quick whip of everything
Add the Final Touches & Storing
Now for the final touches! Spoon the whipped cream on top of the cake and smooth it out. Depending on the season and your preferred toppings, you can decide what to use to top this cake. I’m choosing a traditional light sifting of ground cinnamon. You can use a cinnamon stick and grate it over the cake. See my recipe below for LOTS of suggestions for toppings! For you pumpkin spice folks out there, you can always top this cake with that! Seasonal fruit would be FAB!
How to Store Tres Leches Cake
Tres Leches Cake will keep well covered in the fridge for 3-4 days. The top layer cream will deflate with time and make the cake even moister. Just keep that in mind as you let it sit.
Scoop on whipped cream Smooth out the cream Add toppings!
Tres Leches Cake: A Closer Look
Notice all the air pockets from the light sponge. You can even see some of the soaked up milk oozing out a bit. The whipped cream is light but can hold up to the toppings. With a dusting of cinnamon, there’s not much to hold up. Notice I accidentally added a couple of blobs of cinnamon. You can avoid this by sifting up high and start the sifting in a small bowl or over a small plate BEFORE sifting over the cake.
Tres Leches Cake: Final Thoughts…
When I think about this cake, the adjectives that come to mind are moist, dense (in a good way) 😊, creamy, and dreamy. The milks soaked into the cake are what make it unique from pretty much any other cake. I think even for those of you who may not like cake in general because of its dryness… you should totally consider trying this “cake”. The milks in this cake turn the idea of “cake” into a whole new dessert category.
Baker’s Perspective
This is a relatively easy cake to make. Granted, it’s not a dump, stir, and bake cake, but each step is not difficult. Whipping the eggs and making the whipped cream take a few extra minutes, but both steps are easy. It’s a bonus that you can make and bake this cake a day or two before you want to eat it. In fact, the whipped cream and toppings can be added a couple of hours before you want to eat the cake. So, this dessert is great for guests. You can even divide the cake batter (which I have done) into two 8×8 or 9×9-inch baking dishes and top each with something different. What a way to cater to your family and guests!
Taster’s Perspective
I have been testing this recipe with a gluten-free sponge cake. However, I don’t have that recipe perfect yet, so I’m not sharing that version. But, I was able to taste test this cake using my gluten-free vanilla sponge. From my perspective, this Tres Leches Cake is like slurping a vanilla milkshake blended with a vanilla cake. It actually reminds me of a thick, cake-y, birthday cake shake. Yum!
Scott did taste and eat this cake. Luckily, we have friends who are willing to take some of my bakes off our hands. Poor Scott, as much as he tries, just can’t eat it all. But, he loved this cake. He was torn about giving most of it away. ☹
From Scott’s perspective (and mine), the light sponge is almost required to soak up the heavy milk mixture. There’s a nice balance between the light sponge, dense milk, and creamy topping. In fact, the layer of cream on top is the right amount for all of the ooey, gooey, density that lies below. It’s exciting to think about eating this cake with other optional toppings. That said, you can make this cake for any holiday or celebration. Many possibilities!
Check out my YouTube Video for ALL the visuals in making this cake. “Latin American Tres Leches Cake: Vanilla Sponge Soaked in 3 Milks Topped w/ Cream & Seasonal Favs“.
Of course, here’s what you’re really waiting for… The Recipe!
Latin American Tres Leches Cake: Milk Soaked Vanilla Sponge Cake
Ingredients
Vanilla Sponge Cake
- 1 cup + 2 tbsp cake flour or 1 cup all-purpose flour
- 1 cup granulated sugar divided (superfine is best)
- 1 tbsp vanilla extract you could use less for a milder vanilla flavor; add 1 tsp instead
- ¼ tsp salt
- 6 large eggs
- 1 tsp baking powder
- 2 tbsp milk
Tres Leches (3 Milk) Mixture
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk or homemade
- ½ cup heavy whipping cream or whole milk
Whipped Cream
- 1½ cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
Optional Toppings
- Summertime Fruit- sliced or chopped fresh fruit: kiwi, strawberries, blueberries, blackberries, raspberries, mango, grapes, pitted cherries, etc.
- Wintertime Fruit- sliced or chopped fresh fruit: kiwi, pineapple, pomegranates; apples, cranberries, or pears (sautéed in a little butter and cinnamon); citrus- oranges (sectioned), mandarins (sectioned), kumquats
- Fall or Holiday Spices- cinnamon, pumpkin pie spice, apple pie spice, cardamom, or preferred combination of sweet spices (ginger, cinnamon, nutmeg, cloves, allspice, etc.) dust using a sifter any preferred spices over the cake
Instructions
- Separate the eggs placing the yolks in an extra-large mixing bowl (you’ll be adding flour and a massive amount of fluffy egg whites to this bowl as well) and the whites in a separate bowl until ready to whip them in a stand mixer. Allow both to come to room temperature (~30 minutes before whipping them).
- Preheat oven to 350˚F/ 177˚C. Prepare a 9×13-inch pan by greasing it well with butter, shortening, or cooking spray and then flour the pan. Set it aside.
Vanilla Sponge Cake
- In a medium bowl, sift together flour, baking powder and salt; set aside. Discard any remaining particles.
- To the bowl of room temperature egg yolks, add vanilla, milk, and ½ cup sugar. Using an electric hand mixer, whip the ingredients on medium/high until the yolks are smooth and pale yellow. Sift again (2nd time) the flour mixture over the top of the egg yolk mixture. Use a spatula and stir everything together just until combined being careful not to overmix. Your mixture will resemble cake batter. Set aside.
- Pour the room temperature egg whites into the bowl of a stand mixer. Use the whisk attachment and whip on medium speed (level 4-6) until soft peaks. Slowly pour in the rest of the sugar (1/2 cup). Pour ~1 tbsp at a time every 20 seconds or so until all has been added. Stop and scrape down the side of the bowl one time after adding in all the sugar. Continue to whip (gradually increasing the speed) until you reach stiff peaks.TIP: Stiff peaks are reached when you lift the whisk and a mass of egg whites remains in the whisk w/o oozing down. Also, you’ll see peaks of egg whites in the bowl stand straight up without flopping over.
- Scoop the egg whites on top of the egg yolk cake batter mixture and gently fold them in using the figure 8 pattern to prevent the egg whites from deflating.TIP: Fold by making a figure 8 (infinity sign)pattern with your spatula. Move the spatula around the edge of the batter and cut through the middle and around the edge. Be sure to include the yellow mixture hiding at the bottom.
- Pour or scoop the batter into the prepared pan. Smooth out the top lightly with a spatula. Bake for about 30 to 35 minutes or until the cake is set in the center.TIP: Cake is set when it springs back after touching it in the center. You can also tell if a toothpick inserted in the center comes out clean or with a few moist crumbs. You should not see any batter.
- Allow the cake to cool slightly in the pan on a wire rack. While cake cools, make the milk mixture.
Tres Leches (3 Milk) Mixture
- In a medium bowl, pour in all three milks and whisk well until combined.
- While the cake is still warm (but not hot), use a fork or ice pick and poke holes all over the top including the edges. You need lots of holes so the cake can soak up the milk mixture. The heat from the cake will allow the milk to soak up easily and quickly. Slowly pour the milk mixture over the top of the cake and allow it time to soak in. Pour as much milk over the cake as possible including the edges.Tip: The cake should soak up all the milk. However, if the milk stops soaking in and just sits, you might add more holes in the area of the milk. If that doesn’t help, just pour the rest of the milk in a small bowl and serve it on the side with the cake for dunking.
- Allow the cake to sit at room temperature to cool 1-2 hours. Cover and place in the fridge for a least 3-4 hours though overnight is best.TIP: If making the cake for a gathering, make it ahead of time (the day before) and make/add the whipped cream & toppings on the day of. Since the whipped topping has a stabilizer in it (powdered sugar), the whipped cream can be made and added a couple of hours before consuming it.
Whipped Cream
- Place the stand mixer bowl and whisk attachment in the freezer 20-30 minutes before whipping the cream. Cold utensils will keep the cream cold and aid in the whipping process.
- Remove the bowl and whisk from the freezer and attach them to the stand mixer. You can also use a regular bowl and hand mixer. Pour the cream in the bowl and whip on medium speed (level 4) until frothy. Slowly add the sifted powdered sugar and whip until soft peaks form (they’ll have a soft curl at the peak). Whip in vanilla until well combined. Spoon the whipped cream on top of the cake.
- Depending on preferred toppings, lightly sprinkle on cinnamon using a cinnamon stick and grating over the cake or use a small sifter and sift on ground cinnamon. This is also the point where you add or substitute with any other toppings.
- Serve immediately and enjoy!
Video
Notes
Check out some of my other sweet treat recipes.
New Zealand Kiwi Quick Bread (Gluten-Free Version, too)
Australian & New Zealand Pavlova
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