Tres Leches (Milk Cake) recipe – Mexican Special
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
Tres Leches (Milk Cake) Ingredients :
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter
- 1 cup white sugar
- 5 eggs
- ½ teaspoon vanilla extract
- 2 cups whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 ½ cups heavy whipping cream
- 1 cup white sugar
How to Make Tres Leches (Milk Cake) Recipe :
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
Sift together flour and baking powder; set aside.
Using an electric mixer, cream together sugar and butter in a large bowl until light and fluffy. Add eggs and vanilla; beat well. Gradually add the flour mixture, about 1/2 cup at a time, mixing until fully incorporated. Pour the batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30 minutes. Use a fork to pierce the cake all over; allow it to cool to room temperature.
In a bowl, combine whole milk, condensed milk, and evaporated milk. Pour this mixture over the cooled cake, allowing it to soak in.
In a chilled glass or metal bowl, whip the cream with the remaining 1 cup of sugar and 1 teaspoon vanilla extract using an electric mixer until thick. Spread this whipped cream mixture over the soaked cake. Keep the cake refrigerated until ready to serve.
Recipe Notes
Soak absorption: Use a fork or skewer to pierce the cake deeply after baking—this ensures the milk soak penetrates evenly and yields maximum moistness.
Chill before serving: For best flavor and texture, refrigerate the assembled cake for at least a few hours—ideally overnight—so it develops a luscious, creamy consistency.
Cake piercing tip: After baking, gently tease the surface with a fork or skewer to create small holes; this boosts milk absorption and ensures every bite is decadently soaked.
