Tres Leches Cake

Tres Leches Cake is a popular Mexican and Latin American dessert consisting of a vanilla sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk and whipping cream and then topped with whipped cream. This cake is very light and soft in texture and it has an amazing flavor. No wonder why this Tres Leches cake has gained so much popularity all over the world.

You can make the sponge cake in advance, and simply add the three milk glaze the night before serving so it has time to absorb it. Decorate the cake with slightly sweetened whipped cream and is ready to serve.

For a more elegant presentation, you can decorate the cake with Maraschino cherries and serve with extra milk glaze to create a decadent and delightful experience for your family and guests.

How to make Tres Leches Cake

Begin by preheating your oven to 340°F (170°C) and greasing the bottom and sides of an 8-inch (20 cm) cake pan. Line the bottom and sides of the pan with parchment paper for easy removal.

How to prepare the vanilla sponge cake

To prepare the vanilla sponge cake, start by separating the egg whites from the yolks. In a bowl, sift together the flour and baking powder.

In a separate small bowl, mix the egg yolks with half of the sugar and vanilla extract until thick and light yellow.

In another bowl, add a pinch of salt to the egg whites and start mixing until they become foamy. Gradually add the remaining half of sugar and continue whipping until stiff peaks form.

Gently fold the yolk mixture into the whipped whites. Gradually sift the flour mixture over the egg mixture and carefully fold it in until just combined.

Pour the batter into the prepared pan and bake for about 35 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan before removing it and transferring it to a wire rack to cool completely.

How to prepare the three milk glaze

While the cake cools, prepare the three milk glaze by mixing together the sweetened condensed milk, evaporated milk, and cream. Once the cake has cooled completely, transfer it to a plastic wrap-lined pan and prick it all over with a skewer. Pour the milk mixture over the cake, cover it with plastic wrap, and refrigerate for a few hours or overnight.

Next, prepare the stabilized whipped cream by dissolving gelatin in cold water and allowing it to swell for 5 to 10 minutes. Then, heat the gelatin over low heat until it dissolves completely.

In a large bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla extract, then slowly pour in the dissolved gelatin while continuing to whip until stiff peaks form.

Remove the chilled cake from the pan and transfer it to a serving platter. Frost the top and sides of the cake with the stabilized whipped cream. Transfer the remaining whipped cream to a piping bag fitted with a Saint Honore tip and decorate the top of the cake as desired. Optionally, decorate the cake with Maraschino cherries for an extra touch of sweetness.

Hope you will try this amazing Tres Leches Cake.  If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy this delightful treat!

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Tres Leches Cake

5 from 1 vote

Tres Leches cake is a popular Mexican and Latin American dessert consisting of a vanilla sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk and whipping cream and then topped with whipped cream. This cake is very light and soft in texture and it has an amazing flavor, no wonder why this Tres Leches cake has gained so much popularity all over the world.

Servings 12 servings

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

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Ingredients

  

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Vanilla Sponge Cake

• 5 eggs , separated
• 2/3 cup (140g) sugar , divided
• 1 cup (125g) cake flour
• 1 tsp (4g) baking powder
• 1/2 tsp (2g) salt
• 1 tsp (5g) vanilla extract

Three milk glaze

• 10 oz (300g) sweetened condensed milk
• 1 cup (240ml) evaporated milk
• 1/4 cup (60ml) whipping cream

Stabilized Whipped Cream

• 2 cups (500ml) whipping cream , chilled
• 2 tbsp (16g) powdered sugar
• 1 tsp (5g) vanilla extract
• 2 tsp (6g) gelatin powder
• 2 tbsp (30ml) cold water

For decoration

• Maraschino cherries

For serving

• extra three milk glaze , optional

Instructions

 

• Preheat oven to 340F (170C). Grease and line with parchment paper the bottom and sides of a 8 inch (20 cm) pan.

Prepare the vanilla sponge cake.

• Separate egg whites from yolks.
• In a bowl sift flour and baking powder together.
• In a small bowl mix egg yolks with half sugar and vanilla extract until thick and light yellow colored.
• Add salt over the whites and start mixing until foamy. Gradually add the other half of sugar and continue whipping until stiff peaks form.
• Gently fold the yolk mixture into the whipped whites.
• Gradually sift again flour mixture over the whites and carefully fold into the batter.
• Pour the batter into prepared pan.
• Bake for about 35 minutes until lightly golden and a toothpick inserted into the center comes out clean. 
• Let it cool for 5 minutes. Remove from pan and cool completely on a rack.

Prepare the three milk glaze.

• Mix together the sweetened condensed milk with evaporated milk and cream.
• Once cooled transfer cake to a plastic wrap lined pan. Prick well the cake with a skewer.
• Pour the milk mixture over the cake.  Cover with plastic wrap and refrigerate for a few hours or overnight.

Prepare the stabilized whipped cream.

• Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves.
• In  a large bowl add cream and start whipping until soft peaks form.
• Add powdered sugar and vanilla and mix to incorporate.
• Slowly pour dissolved gelatin and continue whipping until stiff peaks form.
• Remove the cake fromt the pan and transfer to a serving platter. Frost the top and sides of the cake.
• Transfer the remaining whipped cream into a piping bag fitted with a Saint Honore tip and decorate the top.
• Decorate with Maraschino cherries if desired. Enjoy!

Video

Nutrition

Serving: 1 serving out of 2Calories: 446kcalCarbohydrates: 46.8gProtein: 10.4gFat: 24.9gSaturated Fat: 14.8gCholesterol: 164mgSugar: 35.5g

Calories: 446kcal

Course: Dessert

Cuisine: Mexican

Keyword: cinco de mayo dessert, piping decoration. Mexican dessert, saint honore tip, stabilized whipped cream, Three milk cake, tres leches, tres leches cake