Tres Leche Cake
A rich, moist tres leches cake with sweet milk soaking, perfect for celebrations and gatherings, offering a luscious, creamy texture and delicate vanilla flavor.
Ingredients
- 2 1/2 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 6 eggs ⓘ
- 1 cup sugar ⓘ
- 3/4 cup milk ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 1 (12 oz.) can Carnation evaporated milk ⓘ
- 1 (14 oz.) can Eagle Brand sweetened condensed milk
- 1 cup heavy whipping cream ⓘ
- 5 egg whites ⓘ
- 1/2 teaspoon cream of tartar ⓘ
Instructions
- In a medium-sized bowl, mix together flour, baking powder, and salt; set aside.
- Beat egg whites until frothy.
- Add sugar and continue to beat until stiff peaks form.
- Add egg yolks, one at a time, and incorporate well.
- Gradually add the flour mixture, alternating with milk; beat until well combined.
- Add vanilla extract and mix thoroughly.
- Pour batter into three greased and floured 8-inch round layer pans.
- Bake at 375°F (190°C) for approximately 25 to 30 minutes or until a cake tester comes out clean.
- Allow cakes to cool; remove from pans and set aside.
- Do not wash the pans; keep them in use for the next step.
- Combine evaporated milk, sweetened condensed milk, and heavy whipping cream in a bowl.
- Place cooled cake layers back in their pans and pour one-third of the milk mixture onto each layer.
- Cover and refrigerate for 1 to 2 hours, ensuring all the milk is absorbed.
Tips & Substitutions
For a lighter cake, ensure your egg whites are beaten to stiff peaks for maximum volume. If you want a sweeter cake, consider adding a bit more sugar to the batter. You can also substitute the heavy whipping cream with coconut cream for a tropical twist. Make sure to use room temperature eggs for better incorporation.
Serving Suggestions
Serve Tres Leche Cake chilled, topped with whipped cream and fresh berries for a delightful contrast. It pairs beautifully with a Colorful Fruit Bowl for a refreshing finish to any meal. For an extra kick, consider drizzling some caramel or chocolate sauce over the top.
Storage & Reheating
Store leftover Tres Leche Cake covered in the refrigerator for up to 3 days. The cake will continue to absorb the milk mixture, making it even more flavorful. To enjoy it again, serve it chilled directly from the fridge; there's no need to reheat.
Nutrition & Diet Analysis (per serving)
Each serving of Tres Leche Cake contains roughly 569 calories, with 12g protein, 76g carbohydrates, and 18g fat. It is an excellent source of potassium (83% of the Daily Value), calcium (27% of the Daily Value), and protein (23% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Tres Leche Cake ahead of time?
Yes, Tres Leche Cake can be made a day in advance. It actually benefits from resting in the fridge overnight, allowing the flavors to meld and the cake to absorb the milk mixture thoroughly.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt per egg. Keep in mind that this will alter the texture slightly, but it still works well.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. You can also lightly press the top of the cake; if it springs back, it’s ready. Be careful not to overbake, as it can dry out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).