Authentic Tres Leches Cake Recipe (Three Milks Cake)
I’ll be honest, I’m actually not a big fan of cakes in general. I usually prefer another dessert like guava cheesecake or masa real (I love guava cake bars!).
This authentic tres leche cake, however, is the exception to the rule! Just imagine vanilla cake soaked with three different types of milk and then topped with whipped cream and cherries.
SO GOOD.
When you’re done making this recipe, make another one of my homemade Cuban desserts!
What is Tres Leches Cake?
Tres leches cake (or pastel de tres leches) is a popular Hispanic sponge cake (or milk cake) that is soaked with three different kinds of milk. This is why it’s called “tres leches” (translation: tres = three, leches = milks).
It tastes very rich and sweet, yet light and fluffy, like a soft, sponge cake. You don’t have to add the cherries but that’s how I grew up seeing it in my Cuban family. In other Hispanic cultures, I’ve seen it being enjoyed with cinnamon or sliced strawberries, or even with the whipped topping by itself.
5-Star Review
“First time making it myself and eventhough I struggled a little, the final result was delicious.”
—Claudia
Step-By-Step Instructions
I recommend you read the instructions thoroughly and prep the ingredients before you begin. There are a lot of moving parts to this recipe so for it to run smoothly, make sure to read it through and prep accordingly.
- Sift the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Start with the egg yolk mixture. In a stand mixer, beat the egg yolks and sugar at medium speed until it turns a pale yellow color. Mix in the vanilla and milk until combined. Transfer the egg mixture to the bowl with the flour mixture. Fold until all is well combined. Set aside.
- Beat the egg whites in a clean bowl. In the stand mixer, beat the egg whites until you get stiff peaks. Careful not to over mix. This process should only take 4-5 minutes in total. Fold the egg whites into the cake batter until all is well combined.
- Bake the cake! Pour batter into the prepared 9×13 baking pan. Bake for 30-40 minutes then let the cake cool completely.
- Mix the three milks. In a bowl, whisk the sweetened condensed milk, evaporated milk, and whole milk. Set aside.
Make Ahead Tips
Yes, you can make this cake 1-2 days ahead of time however I’d wait to top the cake with the homemade whipped topping until you’re ready to serve with cherries.
Storage Tips
This cake needs to be refrigerated because of the dairy ingredients. You can place the cake in the fridge for up to 4 days in an airtight container or in the same baking dish tightly covered with plastic wrap.
I don’t recommend freezing the cake with the frosting. I’d only freeze the cake without the whipped topping.
Recommended For This Recipe
Stand Mixer
A KitchenAid mixer is an indispensable kitchen appliance, offering versatility and efficiency in baking and cooking, making it one of my top kitchen must-haves!
9×13 Baking Pan
This Staub casserole dish is absolutely incredible! It has a porcelain-enamel finish and is microwave/dishwasher safe!
Authentic Tres Leches Cake Recipe (Three Milks Cake)
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated (don’t throw out the egg whites)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
Tres Leches
- 14 ounces sweetened condensed milk
- 14 ounces evaporated milk
- 1/2 cup whole milk
Cake Topping
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup powdered sugar
- Maraschino cherries
Instructions
- Read the instructions thoroughly and prep the ingredients before you begin.
- Preheat oven to 350ºF. Spray a 9×13 baking dish with cooking spray. Set aside.
- In a stand mixer, beat the egg yolks and sugar until it turns a pale yellow color. Mix in the vanilla and milk until combined. Transfer the egg mixture to the bowl with the flour mixture. Fold until all is well combined. Set aside.
- In the stand mixer, (make sure the bowl is clean!) beat the egg whites until you get stiff peaks. Careful not to over mix. This process should only take 4-5 minutes total. Fold the egg whites into the cake batter until all is well combined.
- Transfer the cake batter to the prepared baking dish. Bake for 30-35 minutes then let the cake cool completely.
- Once the cake has cooled, poke holes all over the cake using a fork. Pour the 3 milks mixture on top making sure to cover the entire cake. Refrigerate for 2 hours, or overnight, until all the milks are soaked into the cake.
- In a stand mixer, add the heavy whipping cream, vanilla extract, and salt. Sift in the powdered sugar and mix until you get soft peaks.
- Spread the whipped cream evenly on top of the cake. Slice and serve with maraschino cherries. Enjoy!
I made the Tres Leches for my Cuban husband (as a francesita) and it was hit! A huge hit! I surprised him for Valentine’s day as he has been asking for it for a long time but this is not my usual baking and it was delicious! Gracias!
What a sweet surprise! I’m sure he LOVED it, Melanie. Thank you!
Its a great cake ! But my cake doesny rise!! Why is that ?
Hi Maria, it’s hard to tell without seeing what happened. There could be a variety of reasons for the cake not rising. It could be that you baking power or flour were expired, the mixture was over mixed, under mixed, or under baked, maybe the oven wasn’t preheated… so many reasons!
First time making it myself and eventhough I struggled a little, the final result was delicious.