This Easy Tres Leches Cake is a dreamy dessert that combines moist, tender cake with a luscious trio of milks. In just 25 minutes of prep, you’ll create a treat that’s irresistibly creamy yet light, with a hint of vanilla sweetness. The 35-minute bake ensures a golden sponge, perfect for soaking up the rich, velvety milk mixture.
After chilling for 1 hour, each bite melts in your mouth, offering a heavenly balance of textures—soft, airy cake meets silky, indulgent cream. Topped with fluffy whipped topping, it’s a dessert that feels both comforting and luxurious. Perfect for any occasion, this cake is as simple to make as it is unforgettable to savor.
Ingredients for Easy Tres Leches Cake
- 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
Step-by-Step Instructions
- Make the Cake:
- Preheat the oven to 350°F (180°C). Grease a 9×13 inch (23 x 33 cm) cake pan and set aside.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a stand mixer with a whisk attachment, whip the egg yolks on high speed for 30 seconds. Slowly add ¾ cup (6 oz/170 g) sugar and continue whipping until thick and pale, about 3 minutes.
- Lower the speed to medium and add the milk and vanilla. Turn to low and mix in the dry ingredients until just combined. Transfer the batter to a clean bowl.
- Wash and dry the mixer bowl and whisk attachment. Reattach and whip the egg whites on high until foamy. Gradually add the remaining ¼ cup (2 oz/57 g) sugar and whip to stiff, glossy peaks.
- Gently fold ⅓ of the egg whites into the yolk batter to loosen it, then fold in the remaining egg whites until just combined.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Leave in the pan and set aside.
- Make the Tres Leches Syrup:
- In a large measuring jug, combine the evaporated milk, condensed milk, and whole milk. Stir until well mixed.
- Use a toothpick to poke holes all over the cake, almost to the bottom. Slowly pour the syrup over the cake, ensuring it soaks evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
- Make the Whipped Topping:
- When ready to serve, whip the heavy cream to stiff peaks. Smooth it over the cake and dust with cinnamon. Enjoy!
Perfect Pairings: Serving Suggestions
Serve your Easy Tres Leches Cake with a side of fresh berries like strawberries or raspberries for a refreshing contrast to the rich, creamy cake. A drizzle of caramel sauce or a sprinkle of toasted coconut can add an extra layer of flavor. For a festive touch, pair it with a cup of strong coffee or a glass of dessert wine.
Storage Secrets: Keeping It Fresh
Store your Tres Leches Cake covered in the refrigerator to maintain its moisture and flavor. It will keep well for up to 3 days. If you need to store it longer, consider freezing individual slices wrapped tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
Time-Saving Tips for Busy Bakers
To save time, prepare the Tres Leches Syrup the night before and store it in the refrigerator. You can also bake the cake a day ahead and let it soak overnight. When ready to serve, simply whip the cream and top the cake. This way, you can enjoy a delicious dessert with minimal last-minute effort.
Recipe Variations: Make It Your Own
Experiment with different flavors by adding a teaspoon of almond or coconut extract to the cake batter. For a chocolate twist, mix in 2 tablespoons of cocoa powder with the dry ingredients. You can also top the cake with a layer of dulce de leche before adding the whipped cream for an indulgent treat.
Equipment Guidance: Tools for Success
Ensure you have a stand mixer or a hand mixer with a whisk attachment for whipping the egg whites and cream to the right consistency. A 9×13 inch cake pan with high sides is ideal for this recipe. A large measuring jug with a pour spout will make it easier to evenly distribute the Tres Leches Syrup over the cake.
Easy Tres Leches Cake
Ingredients
Cake
- 1 cup all-purpose flour 5 oz/142 g
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs at room temperature, separated
- ¾ cup granulated sugar 6 oz/170 g
- ¼ cup granulated sugar 2 oz/57 g
- ⅓ cup whole milk 2 ½ fl oz/75 ml, 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 whole milk 2 fl oz/60 ml, at room temperature
Whipped Topping
- 1 ½ cups heavy whipping cream 12 fl oz/340 ml
- ground cinnamon for dusting
Instructions
- Preheat the oven to 350°F (180°C) then grease a 9×13 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.
