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Hi Bold Bakers!
Let’s talk about my Easy Tres Leches Cake (Pastel de Tres Leches)! This recipe is pure gold. Imagine a light-as-air sponge cake soaked with a mixture of three kinds of milk: evaporated milk, sweetened condensed milk, and whole milk. Thus, the name “Tres Leches.” Initially created in Mexico, this Latin America creation is sweet creamy bliss!
What Makes This Tres Leches Cake So Good
My Easy Tres Leches Cake is engineered to be the best it possibly can. The most important part of my recipe is that the structure of the sponge cake is able to hold up while absorbing the three kinds of milk. This means the sponge needs to be full of air bubbles! These air bubbles will then be filled with liquid without becoming weighed down or soggy.
Why Whip the Egg Whites AND yolks
The way to create a super airy light sponge cake is through whipping lots of air into not just the egg whites, but the yolks as well. This is really the secret to a strong sponge. After I bake off my super light sweet sponge, I poke the cake all over with a tiny toothpick to ensure that there are lots of little nooks and crannies to be filled. Then I combine my 3 kinds of milk.
Do The Types Of Milk Matter?
Each milk plays an important role in Pastel de Tres Leches, from condensed milk (which adds sweetness and syrupy texture) to whole milk (which is super rich and creamy). After the cake has fully absorbed the three kinds of milk, I generously cover it with fresh whipped cream then dust it with cinnamon — it’s literally the icing on the cake.
Can you think of anything cake more rich and creamy than this Easy Tres Leches Cake?
Tips and Tricks to Making the Best Tres Leches Cake
- Start with room temperature eggs, as they will whip up to be even lighter in less time.
- Don’t be tempted to use reduced fat milk, full-fat milk is really important to the richness and flavor of this cake.
- When folding the egg whites and yolks into the batter, use a large wide metal spoon — do not use a spatula.
- To properly fold the eggs into the batter, use broad scoops from the bottom of the mixing bowl to the top, working in a circular motion. Take your time here and don’t be tempted to stir.
- To really elevate the flavor of the cake and set off the richness of the 2 kinds of milk, generously dust the top with cinnamon.
- No need to sweeten the whipped cream that tops the cake, the 3 kinds of milk add all the sweetness the cake needs.
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Easy Tres Leches Cake Recipe
Ingredients
Cake
- 1 cup (5 oz/142 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, at room temperature, separated
- ¾ cup (6 oz/170 g) plus ¼ cup (2 oz/57 g) granulated sugar, divided
- ⅓ cup (2 ½ fl oz/75 ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
Tres Leches Syrup
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened condensed milk
- ¼ cup (2 fl oz/60 ml) whole milk, at room temperature
Whipped Topping
- 1 ½ cups (12 fl oz/340 ml) heavy whipping cream
- ground cinnamon, for dusting
Instructions
Make the Cake
- Preheat the oven to 350°F (180°C) then grease a 9x13 inch (23 x 33 cm) cake pan. Set aside.
- In a medium bowl combine the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg yolks on high speed for 30 seconds. Slowly stream in ¾ cup (6 oz/170 g) sugar into the bowl and continue to whip until thick and pale in color, about 3 minutes.
- Lower the speed to medium and add the milk and vanilla.
- Turn the speed to low and add in the dry ingredients. Gently mix until just combined. Transfer mix to a clean bowl and then wash and dry the mixing bowl and whisk attachment. Reattach the whisk attachment.
- Add the egg whites to the mixer bowl whip on high speed until light and foamy. Gradually add the remaining ¼ cup (2 oz/57 g) granulated sugar and continue whipping to stiff, glossy peaks.
- Using a metal spoon, gently fold the ⅓ of the egg whites into the egg yolk batter to loosen it, then fold in the remain egg whites until just combined.
- Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Leave in the pan and set aside.
Make the Tres Leches Syrup
- In a large measuring jug with a pour spout, combine the evaporated milk, condensed milk and whole milk and stir until well mixed. Set aside.
- Use a toothpick to poke holes all over the cake. Poke the holes almost to the bottom but try not to poke all the way through.
- Slowly pour the syrup over the top of the cake, making sure to pour near the edges and all around. (I do this in two stages until it's all soaked up.)
- Cover and refrigerate the cake for at least 1 hour but preferably overnight to allow it to soak up the milk.
Make the Whipped Topping
- When ready to serve, whip the heavy cream to stiff peaks. Smooth the whipped cream over the top of the cake. Sprinkle cinnamon on top and enjoy!
- This cake will keep covered in the refrigerator for up to 3 days.
Hey Gemma the tres leche cake was a hit, what I just felt that my cake was very dense and couldn’t absorb the milk mixture very nicely so I felt it was not soaked equally like I felt dry spots in between and even my cake shrunk after cooling down, I wonder where I went wrong ??
Tried this recipe, I messed up a little but still it was delicious. Especially the sponge. I also made evaporated milk using your recipe.
Thank you so much from Bangladesh 🇧🇩
Hello Gemma, I just have a query, you said that we have to fold the egg whites in the egg yolk batter with a thin metal spoon so that we don’t knock out the air but if we whisk it will we knock out the air because whisk also incorporates air, right?
Can this b made without eggs
Wow this is lovely
Hi Gemma,
Your recipes are always so easy and make me look like a pro.
This recipe tasted absolutely FAB!!!
Thank you.
Hi Gemma! This cake was superb! As always your recipe was foolproof and amazing ! Thanks for this great recipe and much more!
Is it possible to make this recipe with aquafaba to replace the eggs?
Hey Gemma, love your recipes . I wanted to ask if i could make this cake in 9×9 square pan ?
Hello could you give the measurement of evaporated and condensed milk in terms of cups ?