Description
Tres Leches Cake, also known as Three Milk Cake, is a classic Mexican dessert featuring a moist sponge cake soaked in a rich mixture of three types of milk—whole milk, sweetened condensed milk, and evaporated milk—topped with a luscious layer of homemade whipped cream. This indulgent treat is perfect for celebrations or anytime you crave a creamy, sweet delight.
Ingredients
For the Cake
- 2 ¼ cups (280g) cake flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1 ¼ cups (250g) caster/granulated sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup (170g) unsalted butter, melted
- ¾ cup (180g) Greek-style yogurt
For the Milk Mixture
- 1 cup (240ml) whole milk
- 1 can (14oz/397g) sweetened condensed milk
- 1 can (12oz/354ml) evaporated milk
For the Topping
- 2 cups (480ml) double/heavy cream
- ½ cup (62g) icing/powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter: Preheat your oven to 180°C (350°F/Gas Mark 4) and grease a 13×9-inch baking pan. In a bowl, whisk together the cake flour, baking powder, and salt. In a separate large bowl, whisk the eggs until frothy, then add the sugar and continue whisking until combined. Mix in vanilla extract, melted butter, and Greek-style yogurt until smooth. Gradually fold in the dry ingredients, ensuring no lumps remain.
- Bake the Cake: Pour the batter evenly into the greased pan and spread it out. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack, still in the pan.
- Make the Milk Mixture: In a large measuring jug, combine whole milk, sweetened condensed milk, and evaporated milk. Whisk until fully blended.
- Soak the Cake: Using a fork, poke holes all over the top of the cooled cake to allow the milk mixture to soak in thoroughly. Slowly pour the milk mixture evenly over the surface of the cake to saturate it completely. For best results, cover and refrigerate for at least 1 hour or overnight to absorb the milks fully.
- Prepare the Whipped Cream Topping: Using a handheld or stand mixer fitted with a whisk attachment, beat the double/heavy cream until it begins to thicken. Add the icing sugar and vanilla extract, then continue whipping until medium to stiff peaks form.
- Assemble and Serve: Spread the whipped cream evenly over the soaked cake. Optionally, garnish with fresh fruit. Slice into 12 servings and enjoy this rich, creamy dessert.
Notes
- Use cake flour for a lighter, fluffier texture; all-purpose flour can substitute but may result in a denser cake.
- For extra flavor, vanilla bean paste can replace vanilla extract.
- The cake tastes better when refrigerated overnight, allowing the milks to soak deeply.
- Fresh fruit toppings like strawberries or cherries complement the sweetness well.
- This cake is best served chilled.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
