First, let’s talk about sponge cake. A sponge cake is when the eggs of the cake are separated and the whites are whipped separately in order to create lots of air bubbles and pockets in a cake. The air bubbles keep the cake light and airy (naturally), but they also give a place for the milk mixture to reside. <\/span><\/p>\n\n\n\n

So, for this cake, we’re going to separate the egg white and whip it separately, until it’s fluffy, white and holding soft peaks. Some sponge cakes don’t call for the egg yolks at all, but I include the egg yolk in this recipe because I like the richness in the cake.<\/p>\n\n\n\n

We need to talk about whipped cream as frosting for this cake, because whipped cream doesn’t store very well. Whipped cream is nothing but air whipped into the fat molecules of the milk. After sitting, the air pockets collapse and it can turn back into liquid cream. So, I really suggest frosting this cake within a few hours before serving. Right before serving is best, but it’s okay to store in the fridge for 2 hours or so. <\/span>You could also use my whipped cream cream cheese frosting<\/a><\/span> instead, for more stability.<\/p>\n\n\n\n

Best Tres Leches Cake ingredients<\/h2>\n\n\n\n
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Eggs<\/strong>. Five large eggs, which need to be separated because we’re whipping the whites separately for the sponge.<\/li>\n\n\n\n
Sugar<\/strong>. One cup of white granulated sugar.<\/li>\n\n\n\n
Half and Half<\/strong>. Do not use the fat-free half and half! (To be honest, I don’t even understand what that’s made out of because it should technically be half fat, but it’s non-fat?) Anyway, we need 1\/3 cup of half and half for the sponge cake, and 1 3\/4 cups for the milk topping. You’ll be fine with just a pint!<\/li>\n\n\n\n
Vanilla Extract<\/strong>. The cake needs two teaspoons of vanilla extract (half in the cake and half in the frosting). Vanilla is so important for this tres leches cake. Can I suggest using a Mexican vanilla? It has a sweeter, smokier flavor and tends to be thinner than traditional vanilla extracts.<\/li>\n\n\n\n
Flour<\/strong>. One cup of all-purpose flour.<\/li>\n\n\n\n
Baking Powder<\/strong>. One and a half teaspoons of baking powder.<\/li>\n\n\n\n
Salt<\/strong>. One-quarter teaspoon salt for balancing sweet flavors.<\/li>\n\n\n\n
Cinnamon<\/strong>. It’s optional, but I really think 1\/8 teaspoon of ground cinnamon brings warmth to this cake .You can add 1\/4 or 1\/2 teaspoon if you love it! I also like to dust the cake with cinnamon before serving.<\/li>\n\n\n\n
Condensed Milk<\/strong>. One 14-ounce can of sweetened condensed milk. This is not the same as evaporated milk, because it contains sugar and is thick and syrupy.<\/li>\n\n\n\n
Heavy Whipping Cream<\/strong>. For the frosting on this tres leches cake, we’re whipping 2 cups of heavy cream until nice and fluffy.<\/li>\n\n\n\n
Powdered Sugar<\/strong>. One-quarter cup of powdered sugar sweetens the frosting.<\/li>\n<\/ul>\n<\/div>\n\n\n\n\n
How to Make Tres Leches Cake:<\/h2>\n\n\n\n
Preheat the oven to 350-degrees Fahrenheit, and spray your cake pan lightly with cooking spray.<\/p>\n\n\n\n
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Add the 5 egg whites to a clean bowl, and beat with an electric mixer until they form very stiff peaks. It will take about 4-5 minutes of beating on high. When the egg whites and stiff enough, you should be able to tilt the bowl upside down and they will not fall out.<\/p>\n<\/div>\n\n\n\n
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In a separate bowl, whisk together the 5 egg yolks and the cup of granulated sugar until well-mixed, about 1 minute. <\/p>\n<\/div>\n<\/div>\n\n\n\n
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Add 1\/3 cup of half and half and one teaspoon vanilla extract, and beat just to combine. Set aside.<\/p>\n<\/div>\n\n\n\n
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In a separate bowl, whisk together the one cup of flour, 1.5 teaspoons of baking powder, 1\/4 teaspoon salt and 1\/8 teaspoon cinnamon.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Gently stir the egg yolk mixture into the dry ingredients until no streaks of flour remain.
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Then, very gently fold the egg whites into this mixture. Use proper fold and down the middle technique to be careful not to remove too much air from the egg whites.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Pour this mixture into the prepared pan. Bake for 29-33 minutes, until the edges of the cake start to pull away from the pan and a toothpick comes out clean. Set aside to cool.<\/p>\n<\/div>\n\n\n\n
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Poke holes all over the surface of the cake using a fork.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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Whisk together the can of condensed milk with 1 3\/4 cup of half and half (or however much is left in the pint container). Whisk very well until smooth, and then slowly pour this mixture over the cake. Let soak in the fridge for at least one hour.<\/p>\n<\/div>\n\n\n\n
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Just before serving, beat the 2 cups of heavy cream with 1\/4 cup of powdered sugar and 1 teaspoon vanilla extract until light and fluffy. Spread on the cake and serve.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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Tres Leches Recipe storage<\/h2>\n\n\n\n
This recipe keeps in the fridge for up to 3 days. Be sure to cover it with plastic wrap first.<\/p>\n\n\n\n
How long does tres leches cake last?<\/h3>\n\n\n\n
Once frosted, this cake lasts for 3 days in the fridge. However, it’s best and has the fluffiest frosting if you keep it unfrosted until you’re ready to serve it. You can keep the soaked cake for 3 days in the fridge, tightly wrapped.<\/p>\n\n\n\n
Can you freeze Tres Leches Cake?<\/h3>\n\n\n\n
Absolutely not, do not<\/strong> freeze a tres leches cake. When thawed, the final product will be a soggy messy. What are you even thinking with this question?<\/p>\n\n\n\n
Best Tres Leches Cake Recipe FAQs<\/h2>\n\n\n\n
Can this cake be made gluten-free?<\/strong>
While I have not tested this cake with gluten-free flours, I’ll give you the green light to do so, only because Paul Hollywood (from Great British Bake Off) says sponge cakes lend themselves to gluten free flours very well. The goal of this recipe is to produce a light and fluffy cake that has just enough structure to hold the milks poured on top of it.<\/p> <\/div>
Can I make this cake ahead of time?<\/strong>
Oh yes, you can! You can make the sponge cake a few days ahead of time, or even make it and freeze it for up to a few months! Just to be clear: freeze the cake without the milks poured on top, okay? Once the milk is poured on top, the cake is best after sitting for a few hours, up to 24 hours. Once the milk has been poured on the cake, store the cake in the fridge. The cake gets slightly more tender at the 24 hour mark, and it’s absolutely perfect.
So, if your birthday is on a Saturday, make the cake Thursday night, wrap it tightly and store it on the counter. On Friday night, make the milk sauce, and pour it over the cake. Place the cake in the fridge. Saturday, whip the cream and frost the cake just before serving.<\/p> <\/div>
What does Tres Leches taste like?<\/strong>
This cake tastes like a sweet, soft, creamy vanilla milkshake. You’re going to love it!<\/p> <\/div>
How long do you let tres leches cake soak?<\/strong>
It needs at least an hour to soak before serving. <\/p> <\/div>
What are the 3 milks in tres leches cake?<\/strong>
Now, use your fingers to count the 3 milks in the entire ingredient list: half and half in the cake, sweetened condensed milk in the milk drench, and heavy cream in the frosting. All together, we have 3 milks, don’t we? Half and half is technically half milk and half cream, if you want to go there. This cake has plenty of milks, okay?
Typical tres leches cake recipes contain a can of evaporated milk, but my recipe does not. I leave it out, because have you ever smelled that stuff? It’s a no for me. We get plenty of milk flavor here using fresh cream, half and half and sweetened condensed milk.
I’ve also seen versions of this cake called quarto leches cake, because they add a drizzle of cajeta (goat’s milk caramel) on top before serving. I’ve ordered that in several Tex-Mex restaurants in Texas, and it’s incredible.<\/p> <\/div> <\/div>\n\n\n\n
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How to make a smaller 6-inch tres leches cake:<\/h3>\n\n\n\n
For the cake, use<\/p>\n\n\n\n
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½ cup all-purpose flour<\/li>\n\n\n\n
¾ teaspoon baking powder<\/li>\n\n\n\n
1 large egg, separated<\/li>\n\n\n\n
1\/2 teaspoon vanilla extract<\/li>\n\n\n\n
½ cup sugar<\/li>\n\n\n\n
¼ cup half and half<\/li>\n<\/ul>\n\n\n\n
For the topping, use:<\/p>\n\n\n\n
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½ cup half and half<\/li>\n\n\n\n
⅔ cup sweetened, condensed milk<\/li>\n<\/ul>\n\n\n\n
For the frosting, use:<\/p>\n\n\n\n
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3\/4 cup heavy whipping cream<\/li>\n\n\n\n
1 tablespoon powdered sugar<\/li>\n\n\n\n
1\/4 teaspoon vanilla extract<\/li>\n<\/ul>\n\n\n\n
Follow the exact same instructions below (but with the above ingredient measurements), and bake in a 6-inch cake pan for 21-23 minutes (or until the cake starts to slightly pull away from the edges of the pan). Let cool for 30 minutes, and pour over the milk topping. Then, make the frosting, frost the cake and serve. <\/p>\n\n\n\n
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Psst, you can check out all of my 6 inch cake recipes here<\/b><\/span><\/a>.<\/p>\n\n\n\n
Other recipes using condensed milk:<\/h4>\n\n\n\n\n
key lime pie<\/span><\/a> <\/strong>in a loaf pan<\/li>\n\n\n\n
chocolate covered cherry fudge<\/strong><\/span><\/a><\/li>\n\n\n\n
homemade Twix bars<\/strong><\/span><\/a><\/li>\n\n\n\n
blackberry chip ice cream<\/strong><\/span><\/a><\/li>\n\n\n\n
easy fudge<\/strong><\/span><\/a><\/li>\n<\/ul>\n\n\n\n
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Best Tres Leches Cake ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n

How to Make Tres Leches Cake:<\/h2>\n\n\n\nPreheat the oven to 350-degrees Fahrenheit, and spray your cake pan lightly with cooking spray.<\/p>\n\n\n\n

Tres Leches Recipe storage<\/h2>\n\n\n\nThis recipe keeps in the fridge for up to 3 days. Be sure to cover it with plastic wrap first.<\/p>\n\n\n\n

Can you freeze Tres Leches Cake?<\/h3>\n\n\n\nAbsolutely not, do not<\/strong> freeze a tres leches cake. When thawed, the final product will be a soggy messy. What are you even thinking with this question?<\/p>\n\n\n\n

Tres Leches Recipe storage<\/h2>\n\n\n\n
This recipe keeps in the fridge for up to 3 days. Be sure to cover it with plastic wrap first.<\/p>\n\n\n\n

Can you freeze Tres Leches Cake?<\/h3>\n\n\n\n
Absolutely not, do not<\/strong> freeze a tres leches cake. When thawed, the final product will be a soggy messy. What are you even thinking with this question?<\/p>\n\n\n\n