Tres Leches Cake

Name: Tres Leches Cake
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 100 g Wheat flour; 200 ml Condensed milk; 250 ml Heavy cream

Delicate, juicy, and fragrant - a perfect centerpiece for any celebration! Tres Leches Cake is a delicious dessert that's fun to make and eat. No need to cut it into layers or apply cream. Just soak the sponge in three types of milk and top with a fluffy whipped cream cap.

4.5

(13)

Updated : 07 August, 2025

Easy

More than 1 hour.

Ingredients

Batter

100 grams

Wheat flour

100 grams

Sugar

80 milliliters

Milk

50 milliliters

Vegetable oil

3

Eggs

1.5 teaspoon

Baking powder

1 teaspoon

Vanilla sugar

1 grams

Salt

Syrup

200 milliliters

Condensed milk

200 milliliters

Kondensuotas pienas

50 milliliters

Milk

Cream

250 milliliters

Heavy cream

2 tablespoon

Powdered sugar

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Start with the sponge cake. Use high-grade flour. Choose large eggs. If using small eggs, take 4.

Step 2

Separate the eggs into yolks and whites. Make sure no yolk gets into the whites, or they won't whip properly.

Step 3

In a bowl, mix sifted flour, 80g sugar, baking powder, and salt.

Step 4

In a large bowl, combine the yolks, room temperature milk, and vegetable oil. Beat with a mixer until smooth.

Step 5

Add the dry mixture to the yolks and mix until homogeneous.

Step 6

In a clean bowl, beat the egg whites until frothy. Gradually add 20g sugar and vanilla sugar. Beat until stiff peaks form (the mixture should not fall out when the bowl is inverted). Use cream with at least 33% fat. Chill the cream and mixing bowl for at least 1-2 hours before whipping.

Step 7

Gently fold the beaten egg whites into the batter using a spatula with movements from top to bottom.

Step 8

The batter should be semi-thick and airy.

Step 9

Transfer the batter into a parchment-lined springform pan (7-8 inches / 18-20 cm). No need to grease. Tap the pan gently to release air bubbles. Bake in a preheated oven at 320°F (160°C) for 45-50 minutes, or until a toothpick comes out dry. Do not open the oven while baking. Let it sit in the turned-off oven with the door slightly open for 5-7 minutes.

Step 10

Flip the sponge in the pan and let it cool completely.

Step 11

Wrap it in plastic wrap and leave it at room temperature for 6-8 hours. This prevents it from falling apart during soaking.

Step 12

Prepare the milk soak. You can adjust the ratio of condensed and evaporated milk to your taste. Regular milk can be replaced with 10-20% cream.

Step 13

In a bowl, mix the three types of milk until smooth.

Step 14

Place the pan with the sponge on a plate. Run a knife along the edges, but don’t remove the cake. Use a skewer to poke deep holes all over.

Step 15

Gradually soak the sponge with the milk mixture.

Step 16

Cover the pan and refrigerate for 2-3 hours. The cake will absorb all the liquid.

Step 17

Prepare the cream. You can use whipped heavy cream or a mix of thick sour cream and sugar, or cream cheese-based frosting.

Step 18

Beat cold cream with powdered sugar until fluffy and firm. Don’t over whip - it may curdle and turn into butter.

Step 19

Remove the cake from the pan and place it on a serving plate. Using a piping bag, decorate the top with whipped cream.

Step 20

Garnish the finished cake with fresh berries and serve. Enjoy!