Short Description
A light sponge cake soaked in a blend of evaporated milk, sweetened condensed milk, and cream, topped with a fluffy flavored whipped cream—this easy tres leches delivers moist, milky indulgence with minimal fuss.
Why You’ll Love This Recipe
- Silky, milk-soaked cake that stays moist for days
- Whip-it-yourself flavored cream for customizable flair
- Make ahead friendly—soaks overnight for deeper flavor
- Easy ingredients and achievable technique for impressive results
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake Ingredients
- 4 eggs, at room temperature
- 1 ½ cups all-purpose flour (spooned, leveled, and sifted)
- 1 ¼ cups sugar
- ½ cup milk
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
Three Milks (Tres Leches) Ingredients
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- ⅓ cup heavy cream (use 1 cup for a wetter, more traditional soak)
Whipped Cream Topping Ingredients
- 1 ½ cups heavy whipping cream
- 1 tablespoon powdered sugar
- 1 tablespoon flavored powder of your choice (cinnamon, pumpkin spice, espresso, matcha, etc.)
Directions
- Preheat your oven to 350 °F (175 °C). Grease a 9×13-inch baking or casserole dish.
- In a mixer with the whisk attachment, beat eggs, sugar, and vanilla on high speed for 10 minutes, until pale yellow and fluffy.
- While whisking, combine the flour, baking powder, and salt in a bowl, then sift several times to mix thoroughly.
- After 10 minutes of whipping, reduce mixer to low speed. Gradually add the flour mixture and milk, alternating, until fully incorporated. The batter should be thick enough to form ribbons and show bubbles.
- Pour batter into the prepared dish and bake for about 25 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Meanwhile, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
- Use a toothpick or fork to poke numerous holes all over the cake. Slowly pour the milk mixture over the cake, allowing it to absorb fully before adding more.
- Cover the cake with plastic wrap and refrigerate for at least 8 hours—overnight or up to 2 days is ideal for maximum infusion.
- Prior to serving, whip the heavy cream with powdered sugar until soft peaks form. Take care not to overwhip; if grainy, add a little more cream and whip again.
- Gently spread the whipped cream over the cake, then sprinkle your flavored powder evenly on top.
- Refrigerate again for at least another couple hours before serving—it enhances texture and flavor.
Servings And Timing
- Servings: Approximately 12–15 slices from a 9×13 cake
- Prep Time: ~20 minutes (excluding mixer time)
- Bake Time: ~25 minutes
- Soak Time: Minimum 8 hours (overnight recommended)
- Whip & Chill Time: ~10 minutes, plus an extra 2-hour chill after decorating
- Total Time: ~9–10 hours (mostly passive soak time)
Variations
- Use flavored extracts such as almond or citrus in the cake or whipped cream
- Swap sweetened condensed milk for coconut condensed milk for a dairy-free version
- Add fruit like berries or mango between the cake and cream layer for extra freshness
- Fold cocoa powder into the whipped cream or batter for a chocolate tres leches twist
- Substitute flavored powders—matcha, espresso, or chai spice—for unique topping accents
Storage/Reheating
- Store the cake in the refrigerator, tightly covered, for 3–5 days
- There’s no reheating required; simply serve chilled or at just above refrigerator temperature for best flavor
- If the whipped topping softens over time, give it a gentle stir or re-whip slightly before serving
FAQs
1. Can I make this in a smaller or larger pan?
Yes—adjust baking time accordingly. A deeper dish may require a few extra minutes; a larger surface pan may bake slightly faster.
2. Can I reduce sugar in the cake?
Reducing sugar affects structure and moisture. Slight reductions (by 2–3 tablespoons) are okay, but texture may be less fluffy.
3. Can I make the whipped cream topping vegan or dairy‑free?
You can use non‑dairy whipping cream and powdered sugar, though soak will not be the same since milk components aren’t present.
4. What if I overwhip the cream and it becomes grainy?
It’s fixable—add a few tablespoons of cream and whip again gently until smooth.
5. Can I prepare everything ahead for entertaining?
Yes—bake and soak a day or two before, then whip and decorate a few hours before serving for convenience.
6. Can I use whole milk instead of heavy cream in the soak?
Yes—you can swap heavy cream with whole milk, but cake may be less rich and moist.
7. Is there a gluten‑free version?
Yes—use a gluten‑free all‑purpose flour blend (follow instructions for substitution) and ensure other ingredients are gluten‑free.
8. Can I omit the flavored powder topping?
Absolutely—keep it simple or garnish with fresh fruit, edible flowers, or citrus zest.
9. Can I substitute a flavored cake mix?
Not recommended—the recipe relies on from-scratch mixing to achieve the fluffy sponge texture; cake mixes tend to be too dense.
10. What if the cake doesn’t absorb all the milk?
Use more pokes and allow the milk to soak slowly. If needed, pour extra milk to avoid a soggy bottom—but maintaining structure is important.
Conclusion
This Easy Tres Leches brings together a light, sponge-like cake with a luxuriously milky soak and whipped cream topping for a heavenly dessert. Simple ingredients, advance soaking, and a flavored whipped finish make it both showy and effortless—perfect for special occasions or indulgent home baking.
Print
Easy Tres Leches
- Total Time: 9–10 hours
- Yield: 12–15 slices
- Diet: Vegetarian
Description
A light sponge cake soaked in a blend of evaporated milk, sweetened condensed milk, and cream, topped with a fluffy flavored whipped cream—this easy tres leches delivers moist, milky indulgence with minimal fuss.
Ingredients
Cake:
4 eggs, at room temperature
1 ½ cups all-purpose flour, sifted
1 ¼ cups sugar
½ cup milk
2 teaspoons baking powder
2 teaspoons vanilla extract
½ teaspoon kosher salt
Milk Soak:
12 oz evaporated milk
14 oz sweetened condensed milk
⅓ cup heavy cream (up to 1 cup for more soak)
Whipped Cream Topping:
1 ½ cups heavy whipping cream
1 tablespoon powdered sugar
1 tablespoon flavored powder (cinnamon, espresso, matcha, etc.)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Beat eggs, sugar, and vanilla on high for 10 minutes until pale and fluffy.
- In a bowl, sift flour, baking powder, and salt.
- Lower mixer speed and alternate adding flour mixture and milk until combined.
- Pour batter into the dish and bake for 25 minutes or until a toothpick comes out clean.
- Cool the cake completely in the pan.
- Whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Poke holes in the cake with a fork and pour milk mixture over it slowly, allowing it to absorb fully.
- Cover and refrigerate at least 8 hours or overnight.
- Whip heavy cream with powdered sugar until soft peaks form. Spread over cake.
- Sprinkle flavored powder on top and refrigerate at least 2 more hours before serving.
Notes
- Overwhipped cream can be fixed by adding more cream and re-whipping gently.
- Let the cake soak overnight for best flavor and texture.
- Flavored powders like espresso or cinnamon add an elegant finish.
- Optional fruits or zest can elevate presentation and taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
