If you’re a fan of desserts that are both rich in flavor and history, the Tres Leches cake is a must-try. This beloved dessert, originating from Latin America, is renowned for its moist, fluffy texture and intense milk flavor.
When it comes to desserts that are both rich in flavor and steeped in tradition, Tres Leches cake tops the list. This beloved South American milk cake is known for its incredibly moist and fluffy texture, paired with an intense milk flavor that leaves a lasting impression on your taste buds. The magic behind this cake lies in its name—Tres Leches, or “three milks”—which refers to the trio of milk cream, condensed milk, and evaporated milk that is used to soak the cake, resulting in a deliciously indulgent dessert.
A Bit of Background: History and Origin of Tres Leches Cake
Tres Leches cake is more than just a dessert; it is a cultural symbol celebrated across Latin America. From Mexico to Nicaragua, this cake has made its mark in countless family gatherings and celebrations. Each family often adds their own personal touch to the recipe, whether it’s a hint of vanilla, a sprinkle of cinnamon, or the zest of a lemon. Some even elevate it to a Cuatro Leches (four milks) cake by adding a layer of Arequipe or Dulce de Leche, adding an extra level of decadence. Regardless of how you choose to enjoy it, Tres Leches cake is a testament to the richness and diversity of Latin culinary heritage.
The origin of Tres Leches cake is a bit of a culinary mystery, with several countries claiming it as their own. It is widely popular in Mexico, Nicaragua, Cuba, and Puerto Rico, among others. Some food historians suggest that the cake might have originated in Nicaragua, while others believe it was Mexico. The widespread popularity of the cake across Latin America makes it difficult to pinpoint a single country of origin.
One theory is that the recipe might have been influenced by European desserts, such as the trifle or rum cake, which also involve soaking sponge cake in flavorful liquids. Another possibility is that it was inspired by the practice of using sweetened condensed milk, a staple in many Latin American countries, due to its long shelf life in areas where fresh milk might not have been readily available.
The cake gained further popularity in the 20th century, possibly due to promotional efforts by milk companies in Latin America. These companies included recipes for Tres Leches cake on the labels of evaporated and condensed milk cans, encouraging home bakers to try it.
Today, Tres Leches cake is a staple at celebrations and gatherings throughout Latin America and has made its way into the hearts (and stomachs) of people worldwide.
How To Make Tres Leches Cake
There are many different versions of traditional recipes, and the tres leches cake is no exception. The recipe we are sharing with you today comes straight from our Colombian friend, the pastry Chef Daniela Baena. Follow the step-by-step instructions, and you can’t go wrong!
Our Free YouTube Cooking Course: Tres Leches Cake
For this recipe, the popular South American pastry chef Daniela Baena has made a free video course for us on YouTube. It’s a series of 6 videos, so be sure to check them out! Daniela has a warm, engaging teaching style that makes following along a breeze. Whether you’re an experienced home cook or just starting out, her videos are super accessible and fun to watch. Grab your apron and let’s get cooking with Chef Daniela!
Ingredients (for 12–15 servings)
For the cake:
- 5 whole eggs
- 150 g (3/4 cup) of white sugar
- 130 g (1 cup plus 1 tbsp) of wheat flour for pastry or all-purpose flour
- 50 g (1/3 cup) of cornstarch / potato starch
- 1 pinch of salt
- 4 g (1 teaspoon) of baking powder (only if you are at sea level)
- 10 ml (2 teaspoons) of vanilla extract
- lemon zest or ground cinnamon (optional to taste)
For the Tres Leches syrup:
- 400 ml (approx 13 oz or 1⅔ cups plus 1 tbsp) of heavy cream
- 400 ml (approx 13 oz or 1⅔ cups plus 1 tbsp) of evaporated milk
- 400 ml (approx 13 oz or 1⅔ cups plus 1 tbsp) of condensed milk
- 10 ml (2 teaspoons) of vanilla extract (optional)
NOTE – If you can,t find the evaporated milk, you can replace it with whole milk with 1 large tablespoon of powdered milk.
For Decoration:
- 300 ml (1 ¼ cup) of fresh heavy cream (min. 35% fat content)
- 50 g (¼ cup) white sugar
- 10 ml (2 teaspoons) of vanilla extract
- Fruits for garnish or ground cinnamon (optional)
NOTE — We will decorate with whipped cream, but it is also a tradition to decorate with Italian Meringue. Both versions are traditional. You can decorate as you like.
Tres Leches Cake: a Step-by-step Guide
Preparation of the Cake
Preheat and Prepare: Preheat your oven to 170˚C (340˚F). Grease a 23 cm (9-inch) round baking pan and line the bottom with wax paper.
Beat the Eggs: In a mixing bowl, put the whole eggs and the sugar. Beat on medium-high speed for approximately 10 to 12 minutes, or until the mixture has increased in volume and appears very fluffy and light in color. When lifting the wire whisk, the cream should be consistent and firm, not runny.
Add the vanilla and continue beating for one more minute.
Mix Dry Ingredients: In a separate bowl, mix the flour, salt, and baking powder. Add cinnamon if desired.
Combine the Ingredients: Sift the dry ones over the egg mixture and with a rubber spatula mix with enveloping movements, never quickly or frantically because we would lose all the air that we incorporate during the beating. At this point you can add the lemon zest if you want to use it. Mix gently from the bottom of the bowl to the surface, as lumps of flour tend to settle at the bottom.
Bake and Allow to Cool: Put the mixture in the mold (1) and bake for approximately 25–35 minutes (depends on your oven, the shape of your mold and the material of your mold). Do the toothpick test in the center of the mold to verify that the cake is cooked, if the toothpick comes out wet it is because it is still raw. If it comes out dry, it is ready for you to remove from the oven.
After 5–8 minutes, remove from the mold (2) and place on a rack to allow the cake to cool completely and the air to flows all around the cake.
Preparation of the Tres Leches
In a pitcher, combine the condensed milk, heavy cream, and evaporated milk. Add vanilla if desired and mix well (3).
Soaking the Cake: Tres Leches Mixture
Once your cake is completely cool, and poke holes all over it with a knife or toothpick, or remove the surface with a knife (4). Put the cake back into the mold previously covered with plastic film. Slowly pour the milk mixture over the cake, allowing it to soak in (5). Cover it with plastic wrap and refrigerate for at least 4 hours or overnight, so that it absorbs the liquid well and at the same time when we unmold it, it is firm.
Preparation of the Whipped Cream
In a chilled bowl, beat the cream, sugar, and vanilla on medium-high speed until firm peaks form.
PRO TIPS — If you raise the whisk and the cream falls in the form of a thread, it has a long way to go, if it falls into more compact pieces, you have very little left. Ideally, it does not fall off and remains firm in the whisk. However, be careful, as if you over whip the cream, it will separate and lumps of fat will come out that will float on the buttermilk. In this case, you will not be able to recover it. If you beat it too little, when you decorate it, the cream will begin to lose consistency after a few minutes and the decoration will fall off.
Assembling the cake
Remove from the mold by placing the plate where it will be presented on the surface of the mold and turning it quickly and with great care. Also remove the waxed paper from the base, which is now the upper surface.
Decorate with the whipped cream (6), always starting from the top of the cake and then going down the sides, although if you prefer you can leave the sides without decorating for a naked cake type finish.
Garnish with fresh fruit and your authentic Tres Leches cake is ready! Enjoy!
How to Fill The Tres Leches Cake Like a Pro
To fill the cake, for instance with whipped cream or fruit, follow this simple yet effective method.
- Bake the cake in two pans of the same diameter, dividing the batter evenly between them. The baking time will reduce to approximately half.
- Place one of the discs on a serving plate and soak it with half of the Tres Leches liquid according to the recipe instructions. This will form the base of the cake, and you cannot transfer it to another plate as it will break once soaked.
- Next, spread the desired filling over the base, then top it with the remaining cake disc.
- At this point, soak the top disc with the remaining Tres Leches liquid, but do not soak it beforehand as it will become too delicate to move once saturated. Then proceed with decorating the cake as desired.
Tres Leches: Variations to Try
- Cuatro Leches: Add a layer of Dulce de Leche or Arequipe for an extra indulgent touch.
- Fruity Flair: Add fresh strawberries or other fruits between layers or on top for a fresh burst of flavor.
- Cinnamon Kick: A sprinkle of ground cinnamon can add warmth and depth to the whipped cream topping.
Storage Tips
Tres Leches cake is best stored in the fridge due to its creamy nature. Keep it covered to maintain its moisture and flavor. It should last well for up to three days, although it’s so delicious, it might not last that long!
Wine Pairing Suggestions
For a sophisticated touch, pair your Tres Leches cake with a glass of Gewürztraminer. Its floral and fruity notes complement the cake’s creamy texture. Alternatively, a Riesling with its crisp acidity can balance the dessert’s sweetness beautifully.
The Perfect Tres Leches Cake: Make It Like A Pro
Equipment
- 1 23 cm (9-inch) round baking pan
Ingredients
For the cake:
- 5 whole eggs
- 150 g white sugar
- 130 g wheat flour for pastry or all-purpose flour
- 50 g cornstarch / potato starch
- 1 pinch of salt
- 4 g baking powder only if you are at sea level
- 10 ml vanilla extract
- Lemon zest or ground cinnamon optional to taste
For the Tres Leches syrup:
- 400 ml heavy cream
- 400 ml evaporated milk or whole milk with 1 large tablespoon of powdered milk
- 400 ml condensed milk
- 10 ml vanilla extract optional
For Decoration:
- 300 ml fresh heavy cream min. 35% fat content
- 50 g white sugar
- 10 ml vanilla extract
- Fruits for garnish or ground cinnamon optional
Instructions
Preparation of the Cake
- Preheat your oven to 170˚C (340˚F). Grease a 23 cm (9-inch) round baking pan and line the bottom with wax paper.
- In a mixing bowl, put the whole eggs and the sugar. Beat on medium-high speed for approximately 10 to 12 minutes, or until the mixture has increased in volume and appears very fluffy and light in color. When lifting the wire whisk, the cream should be consistent and firm, not runny.
- Add the vanilla and continue beating for one more minute.
- In a separate bowl, mix the flour, salt, and baking powder. Add cinnamon if desired.
- Sift the dry ones over the egg mixture and with a rubber spatula mix with enveloping movements, never quickly or frantically because we would lose all the air that we incorporate during the beating.
- At this point you can add the lemon zest if you want to use it. Mix gently from the bottom of the bowl to the surface, as lumps of flour tend to settle at the bottom.
- Put the mixture in the mold and bake for approximately 25–35 minutes (depends on your oven, the shape of your mold and the material of your mold). Do the toothpick test in the center of the mold to verify that the cake is cooked, if the toothpick comes out wet it is because it is still raw. If it comes out dry, it is ready for you to remove from the oven.
- After 5–8 minutes at room temperature, remove from the mold and place on a rack to allow the cake to cool completely and the air to flows all around the cake.
Preparation of the Tres Leches
- In a pitcher, combine the condensed milk, heavy cream, and evaporated milk. Add vanilla if desired and mix well.
Assemble
- Once your cake is completely cool, poke holes all over it with a knife or toothpick, or remove the surface with a knife. Put the cake back into the mold previously covered with plastic film.
- Slowly pour the milk mixture over the cake, allowing it to soak in. Cover it with plastic wrap and refrigerate for at least 4 hours or overnight, so that it absorbs the liquid well and at the same time when we unmold it, it is firm.
- Remove from the mold by placing the plate where it will be presented on the surface of the mold and turning it quickly and with great care. Also remove the waxed paper from the base, which is now the upper surface.
- In a chilled bowl, beat the cream, sugar, and vanilla on medium-high speed until firm peaks form.
- Decorate with the whipped cream, always starting from the top of the cake and then going down the sides, although if you prefer you can leave the sides without decorating for a naked cake type finish.
- Top with fresh fruit if desired. Your authentic Tres Leches cake is ready! Enjoy!
