Tres Leches cake recipe (+ video)

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3 pin for homemade cake of three milks

This is the best authentic recipe for Pastel Tres Leches! A light sponge cake soaked in three different types of milk that make it sweet, ultra moist and crazy delicious. There's nothing like this easy traditional Mexican dessert!

Close up image for a slice of tres leches cake with strawberries

We are a big milk family, we spend at least four gallons a week, so it's not surprising how much we love Three milks cake, where milk is the star ingredient. It is made not with one, but with three different types of creamy milk! It is truly one of our favorite desserts.

What is tres leches?

The literal meaning of Tres Leches is "Tres Leches". It's a super popular dessert in Mexico and Latin America and a staple when Cinco de Mayo is celebrated, but it's definitely worth doing year-round.

This dessert starts with a light sponge cake, similar to angel cake (another one of my favorites!) Where there is no oil or butter, and the beaten egg whites and dough gradually fold. After punching holes in the entire cooked cake, pour a rich liquid mixture of tres leches (hence the name “tres leches”) on top and let it soak overnight, resulting in a texture like vanilla flan. Something like.

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The cake should be very moist and pudding when pierced with a fork, but not soggy. Basically it's the original cake, before the cakes became something!

step by step photos for homemade tres leches cake

What are the "tres leches" used for?

My recipe calls for whole milk, sweetened condensed milk, and evaporated milk. So does my dear friend Roxanna, who is from Mexico. You could substitute thick cream for whole milk for an even richer cake, but I've never found it necessary. It will complete everything with a delicious whipped cream, making it rich enough.

You need these three milks to create the perfect Tres Leches cake, so no substitutions are recommended.

Where's the oil and butter?

Tres Leches cake does not include oil or butter! When you look at the recipe and don't see those ingredients, keep in mind that it is not a mistake. But trust me, you won't miss it. This cake is so rich and creamy without any.

Is Tres Leches cake served hot or cold?

The tres leches cake is typically served cold. The cooled cake is soaked in the milk mixture and then chilled in the refrigerator for several hours (ideally overnight), allowing the milk to be fully absorbed. Then it ends with a thick layer of delicious whipped cream. The end result is a sweet, decadent and refreshing dessert that is simply amazing.

Slice of tres leches cake on a white plate with a fork

How to store Tres Leches cake

Leftovers should be stored in the refrigerator, tightly covered, for up to 3 days. Freezing the cake is not recommended as it tends to get chewy after thawing.

Can you prepare Tres leches cake in advance?

Yes! This cake can be made up to 2 days in advance. In fact, I prefer it after a day, which gives the sponge cake more time to absorb that wonderful milk mixture. You can store it with the whipped cream on top or wait to spread it on the top right before serving.

long pin for homemade tres leches cake

Other classic Mexican recipes

Watch the video of Pastel Tres Leches

I hope you like this delicious and simple recipe, be sure to give it a review below! Also don't forget to follow Belly Full on Facebook, Instagram, Pinterestand Youtube!

Tres Leches cake recipe

This is the best authentic recipe for Pastel Tres Leches! A light sponge cake soaked in three different types of milk that make it sweet, ultra moist and crazy delicious. There's nothing like this easy traditional Mexican dessert!

Course: Dessert

Mexican Kitchen

Keyword: authentic Tres Leches cake, Tres Leches cake recipe

Preparation time: 30 minutes.

Cook time: 30 minutes.

Cool and Chill: 7 hours

Total time: 8 hours

Servings: 18

Calories: 262kcal

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, separated, at room temperature
  • 2 teaspoons vanilla, divided
  • 1 1/4 cups granulated sugar, divided
  • 1 cup whole milk, at room temperature, divided
  • 14 ounces sweetened condensed milk
  • 5 ounces evaporated milk
  • 1 1/2 cups heavy cream
  • Fresh sliced ​​strawberries and mint leaves, for garnish

Instructions

  • Preheat oven to 350 degrees F. Coat 9×13 baking sheet with nonstick spray.

  • In a medium bowl, mix together the flour, baking powder, and salt.

  • In large bowl with electric mixer, beat egg whites on medium speed until stiff peaks form.

  • With the mixer running, add 1 teaspoon vanilla and 1 cup sugar, 1 tablespoon at a time.

  • Add the egg yolks 1 at a time, until combined.

  • Add flour mixture, 2 tablespoons at a time, alternating with 1/2 cup of milk until dough is smooth.

  • Pour the dough into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the cake to cool completely (it will shrink).

  • Punch holes in the entire cake with a wooden skewer or fork.

  • Whisk the remaining 1/2 cup of milk, sweetened condensed milk and evaporated milk, and pour over the cake.

  • Cover the pan and transfer it to the refrigerator for at least 6 hours, but ideally overnight. (The more you sit, the more you absorb the liquid and the taste.)

  • Using an electric hand mixer, beat the heavy cream with the remaining 1/4 cup sugar and 1 teaspoon vanilla, until stiff peaks form; spread on the cake.

  • Cut into squares and serve cold with some fresh berries of your choice.

Notes

  • Check out the video if you need help!
  • I prefer this cake after it rests for 1 day, giving the cake more time to absorb that wonderful milk mixture. It can be done up to 2 days in advance. You can store it with the whipped cream on top or wait to spread it on top just before serving.
  • Leftovers should be stored in the refrigerator, tightly covered, for up to 3 days. Freezing the cake is not recommended as it tends to get chewy after thawing.

Nutrition

Calories: 262kcal | Carbohydrates: 33 g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 138mg | Potassium: 191mg | Fiber: 1g | Sugar: 27g | Vitamin A: 481IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 1 mg

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