Tres leches cake is all about contrast: a featherlight sponge, open and airy, saturated with a rich three-milk soak until every bite feels cool, creamy, and impossibly soft. A cap of whipped cream, a dusting of cinnamon, and a scatter of fresh berries give it a polished, celebratory finish. It is the kind of dessert that looks impressive on the table, yet happily waits in the refrigerator until serving time.
Ingredients
For the sponge:
- Eggs — 5
- Sugar — 150 g (3/4 cup)
- All-purpose flour — 150 g (1 1/4 cups)
- Baking powder — 1 tsp
- Salt — a pinch
- Vanilla extract — 1 tsp
- Milk — 60 ml (1/4 cup), warm
- Unsalted butter — 40 g (3 tbsp), melted
For the ‘three milks’ soak:
- Sweetened condensed milk — 200 g (about 2/3 cup)
- Half-and-half or light cream — 250 ml (1 cup)
- Milk — 200 ml (about 3/4 cup + 1 tbsp)
- Vanilla extract — 1 tsp
For the cream and finish:
- Heavy whipping cream, very cold — 400 ml (1 2/3 cups)
- Powdered sugar — 50 g (1/2 cup)
- Vanilla extract — 1 tsp
- Ground cinnamon — 1/2 tsp, optional
- Fresh berries — 150 g (about 1 cup), optional
How to make it
- Preheat the oven to 180°C (356°F). Line a 22 x 30 cm (9 x 12 inch) rectangular pan, or a 24 cm (9 1/2 inch) round cake pan, with parchment paper and lightly grease the sides.
- Separate the eggs. Beat the yolks with half the sugar and the vanilla for 3–4 minutes, until pale, thick, and noticeably fluffy.
- In a clean bowl, whip the egg whites with a pinch of salt to soft peaks. With the mixer running, add the remaining sugar in a thin stream and continue beating until firm, glossy peaks form.
- Gently fold the yolk mixture into the whites with a spatula. Sift in the flour and baking powder, folding in 2–3 additions. Finally, add the warm milk and melted butter, mixing quickly but delicately until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, until a skewer comes out clean. Let the cake cool for 10 minutes, then prick the surface all over with a skewer.
- Whisk together all the soak ingredients until smooth. Slowly and evenly pour the mixture over the warm cake, paying attention to the edges. Leave at room temperature for 15 minutes, then cover and refrigerate for at least 2 hours, or overnight for the best texture.
- Just before serving, whip the very cold cream with the powdered sugar and vanilla until thick, smooth peaks form. Spread it evenly over the soaked cake.
- Finish with cinnamon and berries, chill for another 20–30 minutes, and serve cold.
Nutrition
| Amount | Per serving (of 12) |
|---|---|
| Calories | 360 kcal |
| Protein | 6 g |
| Fat | 18 g |
| Saturated fat | 11 g |
| Carbohydrates | 40 g |
| Sugar | 30 g |
| Fiber | 0.5 g |
| Sodium | 120 mg |
| Calcium | 180 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Don’t have light cream? Use half-and-half for a softer, well-balanced flavor.
- The sponge soaks best while still slightly warm, which helps the milk mixture sink in deeply and evenly.
- Prefer a less sweet version? Reduce the condensed milk to 150 g (about 1/2 cup) and add another 50 ml (3 tbsp + 1 tsp) milk.
- For extra aroma, add a pinch of cinnamon to the soak, a little orange zest, or 1 tbsp of rum.
- Storage: keep the cake covered in the refrigerator for up to 3 days; it slices best when thoroughly chilled.
Frequently asked questions
Why does the sponge sink after baking?
The most common reasons are an underbaked center or opening the oven too abruptly. Bake until a skewer comes out clean, then let the cake rest for 5–10 minutes in the turned-off oven with the door slightly open.
Can I make the cake ahead of time?
Yes. It is ideal to soak the sponge overnight, then whip and spread the cream 1–2 hours before serving. The finished dessert keeps in the refrigerator for up to 3 days.
How can I replace the condensed milk if I want it less sweet?
Mix 200 ml milk and 100 ml half-and-half with 2–3 tbsp sugar, warm just until the sugar dissolves, and use it in place of part of the condensed milk.