- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 1 ½ tsp
- ¼ tsp
- 150 g
- 120 ml
- 2 tsp
- 397 g
- 354 ml
- 600 ml
- 3 tbsp
- ½ tsp
Process
Timers built in · swap anything · ask as you cook
Preheat the oven to 175°C. Grease a 23x33 cm baking dish and line the bottom with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks with 100 g of the granulated sugar until pale and thickened, about 3 minutes. Beat in 60 ml of the whole milk and 1 tsp of the vanilla extract.
In a separate clean bowl, beat the egg whites with the remaining 50 g granulated sugar until stiff peaks form.
Gently fold the flour mixture into the yolk mixture in three additions, then fold in the beaten egg whites until just combined. Pour the batter into the prepared dish and smooth the top.
Bake for 22–25 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Let cool in the dish for 10 minutes, then invert onto a wire rack, remove the parchment, and cool completely.
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, 240 ml heavy cream, and the remaining 1 tsp vanilla extract until smooth.
Return the cooled cake to a deep dish. Poke the surface all over with a fork or skewer. Slowly pour the milk mixture over the cake, a little at a time, allowing it to absorb before adding more. Cover and refrigerate for at least 4 hours or overnight.
Just before serving, beat the cold 360 ml heavy cream with the powdered sugar until soft peaks form. Spread evenly over the chilled cake and dust with ground cinnamon if desired.
Kitchen notes
Kitchen notes
- The most common mistake is adding the milk mixture too quickly; pour it in stages and let each addition soak in to avoid a soggy bottom.
- The cake is fully soaked when it feels heavy and no liquid pools on the surface; if liquid remains after 10 minutes, it will absorb during chilling.
- For the best texture, chill the soaked cake for at least 4 hours or overnight; this allows the flavors to meld and the cake to set.
- Whip the topping cream only to soft peaks; overwhipping makes it grainy and hard to spread.
Substitutions
- whole milk→oat milk or almond milk for a dairy-free version (note: the cake will not be dairy-free if using condensed and evaporated milk)
- heavy cream→full-fat coconut cream for a dairy-free topping
- all-purpose flour→gluten-free all-purpose flour blend
Storage & reheating
Store the assembled cake covered in the refrigerator for up to 4 days. For best texture, keep the whipped cream topping separate and add just before serving if storing longer than 1 day. The cake can be frozen without the topping for up to 2 months; thaw overnight in the refrigerator. Do not freeze the whipped cream topping.
FAQ
The questions we get asked most
Why is my tres leches cake soggy?
Sogginess usually comes from pouring the milk mixture too fast or using a cake that is too dense. Pour the mixture slowly in stages, letting each addition absorb, and make sure the sponge is fully cooled before soaking. Also, do not poke holes larger than a fork tine; large holes let too much liquid pool.
Can I make tres leches cake ahead of time?
Yes, the cake is best made a day ahead. Soak it and refrigerate overnight; the flavors deepen and the texture improves. Add the whipped cream topping within a few hours of serving for the best presentation.
How long does tres leches cake last in the fridge?
Properly covered, it keeps for up to 4 days in the refrigerator. After that, the cake may become too wet and the cream may start to separate. For longer storage, freeze the soaked cake without the topping.
Can I use a different type of milk?
Yes, you can substitute whole milk with 2% or plant-based milk, but the cake will be less rich. For a dairy-free version, use coconut milk and coconut cream, but note that the texture will be slightly different. Do not replace the sweetened condensed milk unless you use a dairy-free alternative.
Why did my cake deflate after baking?
Deflation often happens if the egg whites are overfolded or the oven door is opened too early. Fold gently until just combined, and avoid slamming the oven door. Also, make sure the cake is fully baked before removing it from the oven.
Can I freeze tres leches cake?
Yes, you can freeze the soaked cake without the whipped cream topping for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before adding fresh whipped cream.
How do I know when the cake is done?
The cake is done when the top is golden and a toothpick inserted into the center comes out clean, about 22-25 minutes. The cake will also pull away slightly from the sides of the pan. Do not overbake, or it will be dry and crumbly.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
