A traditional Mexican dessert made of fluffy delicious white cake with a touch of cinnamon, soaked in three sweet milks topped with freshly made whipped cream. Perfectly sweet and full of flavor this Tres Leches Cake is so delicious and can be made any time of year.
I just love a good dessert, it’s like the big finale to a delicious meal. If you have never eaten Tres Leches Cake you are so missing out! It is super easy to make and is so yummy you will want to make another one right away. It has easily become one of my favorite desserts to make and eat.
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The best Tres Leches cake I have ever had came from Pappasitio’s restauraunt and it was to die for. I would like to think that this recipe is pretty close to theirs because I can eat it everyday. Especially with a cup of coffee in the morning (shhh).
When making Tres Leches cake the big thing is to let it sit over night. This way you let the cake absorb all the milk mixture and the flavors just get better the longer it soaks. This cake is even BETTER the next day, so it is totally ok to pre make.
When it comes time to serve, that is when you want to whip up your whipped cream. It only takes a few minutes and is very easy to make. You might not ever buy store bought whipped topping again.
I like to top Tres Leches Cake with fruit, my favorites being berries and peaches. You can use any fruit you would like or none at all, either way the cake taste great.
Tips for making the best Tres Leches Cake
Cake – For a light and fluffy cake I have heard it is good to beat the butter, sugar, eggs and vanilla for at least 10 minutes. When you do this you are making the mixture fluffy and light which can make a yummy cake. I heard this tip from Christina Tosi once and have been doing it ever since.
Big Tip – ALWAYS taste your batter! If the batter taste delicious then your cake will be delicious!
Tres Leches Mix – Don’t skimp on the amount. Your cake is very thick and fluffy (if you used the above tip) so you want to have a good amount of Tres Leches so all of the cake can be covered. When pouring the mix over the cake you can overcompensate in the middle.
Meaning you can pour a good amount of the mixture to the middle first then work your way out. The edges of the cake will catch all of the mixture that seeps out and will still absorb a good amount. Again, taste the mixture before pouring on the cake to see if it needs more vanilla or cinnamon. best tip of all LET IT SOAK OVERNIGHT.
Whipped Cream – You want your whipped cream to be light and fluffy, and just a bit sweet. If you have a metal bowl you can put it in the freezer for about 10 minutes. If you do not, you can still make whipped cream using a bowl not chilled.
Beat your heavy whipping cream with powder sugar and a little vanilla for about 4 minutes. You can make this right before serving the cake. Or if you are taking the cake to someones house then you can make it beforehand and go ahead and spread over the top of the cake.
Other Tips – If you are short on time you can totally use already made whipped topping. No harm done if you do not want to make your own.
This cake is also yummy if made and eaten in the same day. We have just noticed it taste better the next day, and the next so it is a great make ahead dessert.
When you are done you can choose to serve your cake with a side of fruit or go ahead and add it to the top. I made the one below for a festive twist for the 4th of July. You do not have to serve the cake with fruit but it is so yummy when combined with the freshly made whipped topping.
I really hope you enjoy this Tres Leches cake as much as we do. If you make it use #moerecipes so I can see your awesome cake! Happy Baking & Enjoy!
Tres Leches Cake
- 5 eggs
- 1/2 room temperature cup butter one stick
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon add more if prefer
Tres Leches Mixture
- 1 can sweetened condensed milk 14 oz
- 1 can evaporated milk 12 oz
- 1 1/2 cup half and half
- 1/2 teaspoon cinnamon more to taste if would like
- 1 teaspoon vanilla extract
Homemade Whipped Topping
- 1 small carton of heavy whipping cream 16 oz
- 2 tablespoons of sugar
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees and grease a 9x13 baking pan.
Mix together flour and baking powder in separate bowl.
Cream together butter, sugar until fluffy then add in eggs and vanilla and beat for additional 5-7 minutes. Batter should be fluffy.
Mix flour in with wet ingredients a little at a time until well blended.
Pour batter into greased baking dish and bake for about 30 minutes or until toothpick inserted comes out clean.
Set cake on cooling rack and let cool completely.
Using a fork poke holes all in cake.
Tres Leches Mixture
In a bowl combine all milks, cinnamon and vanilla. Whisk until mixed well. Pour slowly down the middle of the cake working your way to the outside towards the end, if at all. The cake edges soak up all the excess so the middle is what you want to focus on.
Soak cake in refrigerator overnight.
Chill a metal bowl in the freezer for about 10 minutes.
Combine all ingredients in bowl.
Using a hand mixer beat on medium high for about 4 minutes, or until mixture is light and fluffy resembling whipped topping.
Spoon on top of cake and spread out evenly all over top of cake.
Top with fruit if desired.
Store cake in fridge and served chilled. Cake can be stored for up to 5 days.