Tres Leches Cake Recipe

A moist sponge cake soaked in three milks (sweetened condensed, evaporated, and coconut cream), topped with whipped cream and fruit. This Latin American classic stays tender for days!

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Course: Cakes

Cuisine: Mexican

Prep Time: 20

Cook Time: 30

Total Time: 4 15

Servings: servings

Calories: 380kcal

Author: Samantha Jones

Ingredients

2 cups all-purpose flour
1 cup granulated sugar (divided)
3 cups all-purpose flour
3 large eggs
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup whole milk (for cake)
1 1/2 tablespoons vanilla extract
1 tablespoon white vinegar
2 cups sweetened condensed milk
1 cup evaporated milk
1/2 cup coconut cream (from 7-ounce can)
2 cups heavy whipping cream (chilled)
1/4 cup granulated sugar (for whipped cream)
Fresh fruit (strawberries, kiwi, grapes)

Instructions

Preheat oven to 350°F (175°C). Grease and parchment-line a 9x13-inch baking dish.
In a bowl, sift flour, sugar, baking powder, and salt. Add eggs, milk, and vanilla. Fold gently until just combined.
Add vinegar and mix until smooth. Avoid overmixing.
Spread batter evenly in prepared pan. Bake 25-30 minutes, or until lightly golden. Cake should be underbaked—edges rise, center is slightly loose.
While cooling, prepare milk soak: whisk condensed milk, evaporated milk, and coconut cream.
Once cake is completely cooled, use toothpicks to poke holes throughout. Pour soaked mixture over cake, letting it absorb for 1 hour.
Chill cake uncovered 2 hours, then cover and refrigerate at least 4 hours or overnight.
For whipped cream: whip cold cream and sugar in a chilled bowl until stiff peaks form.
Top cake with whipped cream and fresh fruit slices before serving.

Notes

Chilling is essential for proper milk absorption.
Cake keeps airtight up to 3 days.
Use a glass bowl for soaking to allow easy drainage.
Add 1 teaspoon orange zest for extra flavor, if desired.

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