Tres Leches Cake, or three milks cake, is a Latin American classic. Rich, ultra moist and absolutely impossible to resist. One of my daughter’s favorites desserts, it’s often her birthday cake request!
A popular cake in Latin America, this pastel de tres leches translates to sponge cake with three milks, the latter referring to evaporated milk, sweetened condensed milk and half and half. This cake is unlike any other you’ve ever eaten!
Authentic Tres Leches Cake
It must have been more than 10 years ago when I heard about tres leches cake, so of course, the foodie in me had to make one. My first attempt was nothing special, but my daughter, Katie, was smitten. The rest of the family was underwhelmed.
I found Alton Brown’s recipe a few years later, when she was hounding me to make it for her birthday. He is a master at researching the science of what makes a recipe work, so I consider him a good source for a pretty authentic, well tested recipe.
Of course, despite what the rest of the family thinks, Katie gets to request her favorite dinner and birthday dessert. So, much as I tried to ignore her pleas, I went ahead and baked up a new version. I added a few strawberries just to garnish. Just to give the plate a little pizzazz. The results were pretty darn tasty, I have to admit! Even Bill changed his tuned after I suggested he give the tres leches cake another chance.
Tips for Making the Best Tres Leches Cake
There are scads of variations of this three milks cake. But this one is our family favorite. The picky hubby isn’t totally on board, preferring chocolate chip cookies or brownies, but hey, you can’t win ’em all. If you’re new to making tres leches cake, here are a few tips.
- The cake is an egg heavy sponge cake. “Sponge” is key here as the cake must be able to absorb almost 4 cups of liquid.
- Other recipes call for a butter cake or even using a yellow cake mix, but I’m on team sponge cake.
- To facilitate absorption, use a fork, skewer or even a straw to poke numerous holes across the surface of the cake. This gives more real estate for the milks to soak into.
- Cake flour is used in the recipe instead of all purpose flour. Cake flour is made from a softer wheat and has less gluten, making for a more tender cake.
- Cake flour is usually sold in a box, and is found in your grocery store’s baking aisle near the other flours.
- When I was a teenager, WAY before the Internet, I remember using a mixture of all purpose flour and cornstarch as a substitute for cake flour. You can easily make your own.
- PRO-Tip: To make your own cake flour, follow these instructions: For each cup needed, measure out a cup of flour, then remove two tablespoons. Replace the 2 tablespoons of flour with 2 tablespoons of cornstarch. Sift this mixture 3 or 4 times to make sure the cornstarch is evenly dispersed. While you’re at it, make more than one cup, and save the extra for the next time you need cake flour.
- Depending on the recipe, the 3 milks can vary. Most recipes I’ve seen call for the two canned milks, evaporated and sweetened condensed. The third for this cake is half and half, an equal blend of whole milk and light cream, but other recipes call for whole milk or heavy cream.
- I use a 4 cup Pyrex measuring cup with a spout to pour the milks over the cake. I start with a dousing across the surface of the cake, using about a third of the mixture to start, then letting it absorb before repeating the process. Using all of the “milks” may cause some leakage at the bottom of the cake as a smidgen of the liquid may not totally absorb. It isn’t a huge deal, but feel free to hold back some of the liquid if desired. I didn’t use 1/3 of a cup.
- Beware, this is a VERY sweet cake. The whipped cream topper has an additional 1 cup of sugar added. I’ve seen comments/complaints on other recipes about this dessert being too sweet. Just know that this is how it’s supposed to taste.
- PRO-Tip: A caterer friend taught me to freeze the bowl for whipping the cream for a half hour or more before making it. Cream whipped in an icy cold bowl is much more stable than when done in a room temperature bowl. Meaning, it’s less likely to “break” and turn watery.
- This authentic tres leches cake is perfect for Cinco de Mayo or your only daughter’s birthday!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Each recipe in our menu this month features the flavors of Latin America and our host this month is Karen who blogs at Karen’s Kitchen Stories.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious south of the border dishes!
Flavors of Latin America!
- The Caipirinha – Brazil’s Signature Cocktail – Creative Culinary
- Chimichuri Chicken Bites – The Wicked Noodle
- Yukka Enpenadas with Jalapeño Cilantro Salsa – SpiceRoots
- Pan Blanco Cuencano – Karen’s Kitchen Stories
- Instant Pot Chicken Filled Arepas (gluten free) – The Heritage Cook
- Patatas Bravas Chilenas (Chile Potatoes) – From a Chef’s Kitchen
- Easy Colombian Patacones or Green Plantains – Mother Would Know
- Tres Leches Cake – That Skinny Chick Can Bake
More Cake Recipes
- White Layer Cake
- Tunnel of Fudge Cake
- Flourless Chocolate Cake
- Torta Caprese
- Black Magic Cake
- Date Cake
- Pumpkin Bundt Cake
- Chocolate Sheet Cake
- Cake Recipes
Tres Leches Cake
Alton Brown’s version of this “3 Milks” cake.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Total Time: 1 hour 10 mins
- Yield: 24 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Latin American, Mexican
- 1 1/2 cups cake flour, plus extra to dust the pan
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 ounces butter, at room temperature
- 1 cup plus 1 tabblespoon sugar
- 5 eggs
- 1 tablespoon vanilla
- 1 can evaporated milk (12 ounces)
- 1 can sweetened condensed milk (14 ounces)
- 1 cup half and half
- 2 cups heavy cream
- 1 cup sugar
- 1 teaspoon vanilla
- Preheat oven to 350º. Grease and flour, or use Baker’s Joy, to coat a 9 x 13 pan.
- Whisk together dry ingredients and set aside.
- Using the paddle attachment of a stand mixer, beat butter until fluffy on medium speed. Decrease to low and add sugar slowly. Scrape down sides of the bowl. Add eggs, one at a time, mixing until well combined. Add vanilla and mix.
- Add dry ingredients in three batches and mix till just incorporated. Pour batter into prepared pan. Smooth top. Bake in the middle of your oven for 20-25 minutes.
- Remove and cool for a half hour. Poke top of cake with fork or skewer. Allow cake to completely cool.
- Make the glaze by whisking the milks and half and half. Slowly pour over cake and refrigerate overnight. I did not use the last 1/4 cup of glaze so that it all absorbed.
- Before serving, make topping by whipping heavy cream, sugar, and vanilla until mixture thickens and stiff peaks form. Spread topping over cake and refrigerate until serving.
- May garnish with sliced strawberries.