The BEST Tres Leches Cake

A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist. Topped with whipped cream and fresh fruit, this cake makes for an irresistible dessert!

It makes for the perfect summer treat: sweet, refreshing, melt-in-your-mouth deliciousness, topped with whipped cream.

Tres leches cake is a popular cake in Mexico and Latin America.

It is an ultra-light sponge cake soaked in a sweet milk mixture–evaporated milk, sweetened condensed milk, and milk–hence the name “tres leches” which literally means “three milks”.

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The milks vary from recipe to recipe, but most recipes typically use a combination of sweetened condensed milk, evaporated milk, and either milk or cream.

You’d think that all that milk in the recipe would lead to a mushy cake. But when done right, the combination of the three milks creates the right amount of sweetness and texture for a rich, moist, but still light cake.

It makes for the perfect summer treat: sweet, refreshing, melt-in-your-mouth deliciousness, topped with whipped cream.

Tres leches cake. A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist.

 

Tres leches cake. A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist.

CAKE TIPS

  • The whipped egg whites in the batter make it extra light and spongy, so make sure you whip them well.

  • When adding the three-milk mixture make sure that you pour the mixture evenly and that you reach all the edges and corners of the cake.

  • After the sponge cake is soaked with the milks, top it with whipped cream and fresh fruit. I used peaches and mangoes, but you can use any fruit that is in season.

  • To whip cream, make sure the cream is really well chilled. For extra precaution, pop your metal mixing bowl and your beaters into the freezer half an hour before whipping cream.

  • Store Tres Leches Cake in the refrigerator after covering it with plastic wrap. It’s best to store this cake for several hours or overnight before serving so that the cake has a chance to soak up the milk mixture.

  • If you have leftovers, they can be stored, covered, in the fridge for up to 3-4 days.

Tres Leches Cake is one of the easiest cakes to make and it tastes DIVINE.

It’s sure to be a crowd-pleaser at your next party. Everyone will be coming back for seconds!

Tres leches Cake

Yields: 12 servings
Ingredients:
CAKE
·         1 cup (125g) all-purpose flour
·         1 1/2 tsp baking powder
·         1/4 tsp salt
·         5 large eggs, separated
·         1 cup (200g)  granulated sugar, divided
·         1 tsp vanilla extract
·         1/3 cup (81.3ml) whole milk
SYRUP
·         1 (14-oz.) can sweetened condensed milk
·         1 (12-oz.) can evaporated milk
·         1/2 cup (125ml) milk
TOPPING
·         300 ml cream
·         2 Tbsp granulated sugar
·         1 cup chopped peaches and mangoes to garnish, optional
Directions:
  1. For the cake: Preheat the oven to 180 °C and butter a 9×13 pyrex dish.
  2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, beat egg whites on high speed until soft peaks form. With the mixer on, pour in 1/4 cup sugar and beat on high speed until egg whites are stiff and glossy. Set aside.
  4. In another bowl, beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are pale yellow (2-3 minutes). Mix in the milk and vanilla.
  5. Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
  6. Gently fold in egg white mixture until just combined.
  7. Pour batter into prepared pan and spread to even out the surface and bake at for 30-35 minutes or until a toothpick comes out clean.
  8. For the Milk Syrup: In a large measuring jug or bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
  9. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
  10. Make the Whipped Cream: Pour the cold cream and sugar into a large chilled mixing bowl and beat on high speed thick, whipped and spreadable. Spread over the cake with a spatula then decorate with fresh fruit if desired.
Notes
·         This cake is best served cold.
·         Leftovers can be stored covered, in the fridge for up to 3-4 days.
Recipe adapted from delish

More easy cake recipes:

Old-fashioned Banana Cake

Fresh Peach Cake

Iced Lemon Pound Cake

 

Fresh Peach Cake

A simple wholesome cake studded with fresh peaches and a crumbly topping.

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.

I love summer for all its bounty – the beautiful cherries, luscious mangoes, juicy melons just to name a few. But, I especially love peaches.

This recipe is a mashup of my Strawberry Cake and Peach Crumble Pie.

It is composed of a simple batter with peaches mixed in and some arranged on top along with a sprinkling of crumble that melts into the cake when baked and creates pockets of gooey deliciousness.

Nothing fancy, but oh so tasty!

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.

This Fresh Peach Cake is the perfect way to show off the season’s juiciest peaches. Whether you pair it with a cup of tea or a dollop of cream, it will be hard to eat just one slice.

Fresh Peach Cake

 Servings: 8-10
Ingredients:
Topping
·         1/4 cup (31g) all-purpose flour
·         1/4 cup (50g) packed brown sugar
·         1/4 tsp ground cinnamon
·         2 Tbsp (30g) butter, melted
·         2 large peaches, sliced thinly
·         optional: icing sugar for dusting
Cake
·         6 Tbsp (85 grams) butter, at room temperature
·         1 1/2 cups (188 grams) all-purpose flour
·         1 1/2 tsp baking powder
·         1/4 tsp salt
·         1 cup (200 grams) granulated sugar
·         1 large egg, at room temperature
·         1/2 cup (118 ml) milk, at room temperature
·         1 tsp (5 ml) vanilla extract
·         1 large peach, peeled and chopped into small chunks
Directions:
  1. Preheat oven to 180˚C. Grease a round Pyrex dish or a 9 inch cake pan
  2. Make the topping: With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form. Set aside.
  3. Make the cake: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat butter and sugar until pale and fluffy with an electric mixer, about 3-5 minutes.
  5. Mix in egg, milk and vanilla until just combined.
  6. Add dry mixture gradually, mixing until just smooth. Stir in the chopped peaches.
  7. Transfer batter into prepared pan and smooth with spatula.
  8. Arrange sliced peaches on top of batter, in a single layer. Sprinkle the crumb topping on top.
  9. Bake cake until golden brown about 45 to 50 minutes. Let cool in pan before slicing. Dust with icing sugar and serve.