Homemade Tres Leches Cake Recipe

If you’re craving a taste of celebration, look no further than Homemade Tres Leches Cake. This classic Mexican dessert is beloved for its feather-light sponge, irresistibly creamy three-milk soak, and mountain of pillowy whipped cream. Whether you serve it at a festive gathering or as an extra-special weeknight treat, Homemade Tres Leches Cake always delivers a showstopper finish with a tender bite and a sweet, milky flavor that makes people go back for seconds.

this Recipe

Ingredients You’ll Need

This recipe keeps things simple with classic staples, but each ingredient serves a vital purpose. With the right items on hand, you’ll create a cake that soaks up every drop of that luscious milk mixture and a topping that feels like a dessert cloud.

• All-purpose flour: The sturdy yet tender structure of the cake depends on using regular flour for just the right crumb.
• Baking powder: Gives your cake its delightful lift and airiness.
• Salt: A small pinch brings out every sweet and creamy note in this dessert.
• 5 large eggs (separated): Yolks provide richness; beaten whites give the cake its super-soft texture.
• Granulated sugar (divided): You’ll use most for sweetness and a bit reserved to ensure the egg whites whip up to glossy peaks.
• Whole milk: Adds extra body and moisture to the batter for a soft, fluffy result.
• Vanilla extract: One teaspoon in the cake and a little in the whipped cream makes the flavors shine.
• Evaporated milk: Part one of the signature trio of milks for that rich soak.
• Sweetened condensed milk: Adds sweetness and a custardy depth you’ll love.
• Heavy cream: Blends with the other milks for the perfect soaking mixture and forms the dreamy topping.
• Heavy whipping cream (for topping): Whip it fresh for a topping that’s billowy and rich.
• Powdered sugar: Adds just the right amount of sweetness to your whipped cream.
• Vanilla extract (for topping): Doubles down on flavor in the final flourish.
• Ground cinnamon and fresh berries (optional): For a splash of color and a hint of spicy warmth when serving.

How to Make Homemade Tres Leches Cake

Step 1: Prepare the Baking Dish and Oven

Start your journey by preheating your oven to 350°F (175°C) and generously greasing and flouring a 9×13-inch baking dish. This step ensures your Homemade Tres Leches Cake lifts out easily and bakes perfectly evenly, so don’t skip the prep!

Step 2: Mix the Dry Ingredients

Whisk together all-purpose flour, baking powder, and salt in a medium bowl. This combination forms the backbone of the cake, setting the stage for just the right texture—tender, yet strong enough to soak up that beautiful three-milk mixture.

Step 3: Beat Egg Yolks and Sugar

In a large mixing bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture turns pale and thick. This process takes a few minutes, but it’s completely worth it for that rich, almost custardy flavor in every slice of Homemade Tres Leches Cake.

Step 4: Add Milk and Vanilla

Stir the whole milk and vanilla extract into your yolk mixture. This adds extra moisture and rounds out the sweet, aromatic base of your batter.

Step 5: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the yoke mixture until just combined. Be patient and go slowly; overmixing will make the cake heavy instead of the light, airy texture that makes Homemade Tres Leches Cake so irresistible.

Step 6: Whip the Egg Whites

In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, then keep beating until you see stiff, glossy peaks. This step gives the cake its signature height and delicate texture.

Step 7: Fold in the Egg Whites

Gently fold the whipped egg whites into your batter, being careful not to deflate them. This technique keeps your Homemade Tres Leches Cake as cloud-like as possible, so the soak can work its magic later.

Step 8: Bake the Cake

Pour the airy batter into your prepared pan and smooth it out evenly. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean and the top is golden. Let the cake cool completely before the next step—patience here really pays off!

Step 9: Prepare the Tres Leches Mixture

In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. This dreamy blend is what puts the “tres leches” in Homemade Tres Leches Cake, creating a rich and luxurious soaking liquid.

Step 10: Soak the Cake

Once your cake is cool, poke holes all over the surface using a fork or a skewer. Slowly pour the milk mixture evenly across the cake, letting it absorb every last drop. The longer the cake chills, the creamier and more luscious it gets—an overnight rest is ideal if you can wait!

Step 11: Whip the Cream Topping

Just before serving, beat the heavy whipping cream with powdered sugar and vanilla until soft peaks form. Spread this fluffy cloud generously over the top of your chilled cake, making sure to reach all the corners for a gorgeous finish.

How to Serve Homemade Tres Leches Cake

Garnishes

The classic finish is a dusting of ground cinnamon, which adds gentle warmth and color to every slice. For extra flair (and a pop of freshness), shower the top with fresh berries just before serving—strawberries, raspberries, or blueberries are especially lovely alongside Homemade Tres Leches Cake.

Side Dishes

This dreamy cake shines all on its own, but if you’re feeling festive, pair with a scoop of vanilla ice cream or a chilled glass of Mexican hot chocolate. A cup of bold coffee also helps highlight the cake’s rich, milky notes and turns any occasion into a celebration.

Creative Ways to Present

You can cut Homemade Tres Leches Cake into perfect squares for a buffet, spoon pieces into glasses for elegant parfaits, or even use small cookie cutters for playful, party-ready rounds. Let your creativity run wild and match your serving style to the mood of your gathering!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, cover the cake tightly and keep it refrigerated for up to 4 days. The flavor and texture actually improve as the milk continues to soak in, so don’t hesitate to enjoy some the next day.

Freezing

The soaked Homemade Tres Leches Cake base freezes surprisingly well. Simply wrap the un-topped cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before topping with fresh whipped cream.

Reheating

This beautiful cake is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. If your cake has been in the fridge, let it sit out for 10-15 minutes before serving for the best creamy texture.

FAQs

Can I make Homemade Tres Leches Cake in advance?

Absolutely! In fact, the cake is even more delicious when made a day ahead, as it gives the milk mixture ample time to soak in and flavor every bite.

Is it possible to make this recipe gluten free?

Yes! Simply swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. The texture will be slightly different but still delicious and hearty enough to soak up all that creamy goodness.

What’s the best way to whip cream for this cake?

Keep your bowl and whisk (or beaters) cold before you start, and don’t over-beat—stop at soft peaks for a light, silky topping that complements the cake perfectly.

Can I use store-bought whipped topping instead of homemade?

You can absolutely use a ready-made whipped topping to save time. While homemade whipped cream gives the freshest flavor, the shortcut is perfect when you’re making Homemade Tres Leches Cake for a crowd.

Why is my cake dense instead of fluffy?

Usually, a dense cake means the batter was overmixed or the egg whites weren’t fully whipped to stiff peaks. Gently folding in the whipped whites gives Homemade Tres Leches Cake its signature airiness and lightness.

Final Thoughts

I hope you feel inspired to whip up this liquid-gold treat for your next gathering! Homemade Tres Leches Cake truly has a magical way of making every day feel festive. Get ready for plenty of sweet compliments and requests for a second slice—you may even find yourself making it again sooner than you think!

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