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Tres Leches Cake

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A classic Latin dessert made with three types of milk, creating a moist and airy cake topped with whipped cream and a hint of cinnamon.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • Cinnamon (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by greasing and flouring it.
  2. Combine in a medium bowl 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
  3. Cream together 1/2 cup of unsalted butter and 1 cup of sugar until fluffy. Add in 5 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  4. Gradually add the flour mixture to the creamed mixture, alternating with 1 cup of whole milk.
  5. Pour your batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  6. Prepare the soaking mixture by combining 1 cup of evaporated milk, 1 cup of sweetened condensed milk, and 1 cup of whole milk.
  7. Poke holes all over the top of the cooled cake using a fork. Pour the milk mixture evenly over the cake.
  8. Whip 1 cup of heavy cream with 1/4 cup of powdered sugar until soft peaks form and gently spread this over the soaked cake before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For a less sweet version, use unsweetened whipped cream.

Nutrition

Find it online: https://ameliasweets.com/2026/07/06/tres-leches-cake/

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