Active Time
35 minutes
Total Time
1 hour 30 minutes plus cooling
Tender and so moist you’ll think it is part custard, tres leches cake is a Latin American classic found at celebrations across the globe. The dessert’s signature texture comes from the act of soaking sponge cake with three types of milk (the “tres leches” in the dessert’s name) after it’s baked. The dairy involved usually includes some combination of heavy cream, evaporated milk, sweetened condensed milk, coconut milk, or whole milk, and the dessert is often gilded with a whipped topping of meringue or more cream, or slathered in dulce de leche or cajeta. If you don’t have a stand mixer (or even a hand mixer), don’t fret: while they’d certainly help, it’s entirely possible to make this cake with a whisk and a couple of mixing bowls.
In My Sweet Mexico, Mexican American chef Fany Gerson writes that she often finds milk cake “too heavy, overly sweet, and not moist enough.” Her iteration turns out a chiffon-like sponge that soaks up “a lot of milk,” plus a good glug of dark rum, for what she calls a “melt-in-your-mouth texture.” Want a holiday-worthy swap? Gerson suggests nixing the prescribed soak for an equal amount of milk punch like rompope, coquito, or ponche a crème.
While you’ll frequently find the party-friendly dessert baked in a 13-by-9-inch pan, Gerson’s recipe for tres leches cake offers a different take. She bakes the cake in a single round layer, then splits it in half, soaks it, and sandwiches the two halves with whipped cream and fruit. To make the cake easier to assemble, freeze the layers after they’ve absorbed the liquid. Alternatively, you could divide the cake batter between two round pans (reduce the cook time by about half and really pay attention to the visual cues), then poke holes across the tops of both layers, divide the milk mixture between them, and chill until ready to assemble.
This recipe was excerpted from ‘My Sweet Mexico’ by Fany Gerson. Buy the full book on Amazon.
Ingredients
8–10 servings
Cake
Tres Leches
Assembly
Preparation
Cake
Step 1
Preheat the oven to 350°F. Grease an 8-inch cake pan. Put a circle of parchment paper on the bottom of the baking pan, grease lightly, and flour the bottom and sides, tapping out the excess flour.
Step 2
Whisk flour, 6 Tbsp. granulated sugar, baking powder, and salt in a large bowl to combine. In a separate large bowl, whisk egg yolks, vegetable oil, water, and vanilla until thoroughly combined.
Step 3
Beat the egg whites and cream of tartar in a medium bowl until they start to thicken but have not reached soft peaks. Gradually add the remaining 6 Tbsp. granulated sugar and continue to beat until stiff, but not dry, peaks form.
Step 4
Add one fourth of the flour mixture to the egg-yolk mixture and blend well. Add one fourth of the beaten egg whites and fold gently. Repeat, alternating the dry ingredients and the beaten egg whites, finishing with the egg whites, until thoroughly combined.
Step 5
Pour into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Step 6
Allow to cool slightly, then turn out onto a wire rack. Remove the parchment paper and let cool completely. Gently slice the top to even it out and slice in half widthwise with a serrated knife.
Tres Leches
Step 7
Combine heavy cream, evaporated milk, vanilla, and salt in a medium pot and scald (bring just to the point of boiling) over medium heat. Remove from the heat and whisk in the condensed milk and rum, blending well. Put the cake layers in a deep dish and pour the warm mixture over them. Be sure to pour any liquid that dripped down the sides on top of the cake as well. Cover with plastic wrap and refrigerate for 1 hour, or freeze for 30 to 40 minutes, so they are easier to handle.
Assembly
Step 8
Beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the powdered sugar and vanilla and continue beating until you’ve reached medium-stiff peaks. Refrigerate until ready to assemble.
Step 9
Place one cake layer on a piece of cardboard or a serving platter. Spread one third of the whipped cream evenly on top. Cover with most of the chopped fruit, reserving some for decorating. Top with the second cake layer and cover the top and sides with the remaining whipped cream. Garnish with the reserved fruit as desired. Dip a knife into hot water before cutting each slice.
Editor’s note: This recipe first appeared on Epicurious in December 2011. Head this way for more of our favorite cake recipes →
How would you rate Tres Leches Cake (Pastel de Tres Leches)?
Leave a Review
Reviews (2)
Back to TopFlavor was delicious and a light dessert but cake was too soft after soaking. Next time I would bake in same dish that I would serve in. Maybe 9x13 glass pan.
Aimee Frost
Hinesburg, VT
3/15/2024
See Related Recipes and Cooking Tips
47 Mother’s Day Desserts for a Sweet Celebration
Strawberry shortcake, chocolate desserts, and a showstopper of a cheesecake to complete your Mother’s Day feast.41 Fourth of July Desserts for Star-Spangled Summer Fun
These patriotic desserts will be a hit at any Independence Day celebration.Cinco de Mayo History and Recipes
The real story behind this Mexican celebration, plus four authentic dishes.
