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Mexican · Desserts

Tres Leches Cake

Non-vegMedium

Diet: Non-veg

Tres Leches Cake is a Mexican dish. Add the milk soak gradually so the sponge absorbs it evenly.

Prep
30 min
Cook
30 min
Rest, soak, marinate or chill
240 min
Total
300 min
Servings
12
Difficulty
Medium
Cuisine
Mexican
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Tres Leches Cake. The photograph includes a caramel topping; this recipe uses whipped cream.
The photograph includes a caramel topping; this recipe uses whipped cream. Representative photograph of Tres Leches Cake. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 12

Cake

Soak

Top

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; whisk or electric mixer; skewers; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Cake · About 10 min

  1. Heat oven to 180°C / 350°F. Use 5 eggs, separated, 160 g sugar, 160 g plain flour, 1 tsp baking powder, 60 ml milk, 1 tsp vanilla extract. Beat whites to soft peaks, add half the sugar. Beat yolks with remaining sugar, milk and vanilla; fold in flour and baking powder, then whites.

    Check: The food must be hot through at 180°C / 350°F.

Bake · About 30 min

  1. Pour into a lined 23 by 33 cm dish and bake 25–30 minutes until a skewer is clean. Cool, pierce all over and pour mixed 300 g sweetened condensed milk, 300 ml evaporated milk, 200 ml whole milk gradually over.

    Check: Look for this result: a skewer is clean.

Chill · About 240 min

  1. Refrigerate 4 hours. Whip 300 ml whipping cream, 25 g icing sugar to soft peaks and spread over cake; keep cold.

Tips

  • Add the milk soak gradually so the sponge absorbs it evenly.
  • Judge Tres Leches Cake by the texture and doneness signs in its steps. Your pan and heat affect how long Tres Leches Cake takes to cook.

Substitutions

  • Use cream in place of some whole milk for a richer soak.

Storage

  • Get perishable Tres Leches Cake into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Tres Leches Cake within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Tres Leches Cake to 74°C / 165°F, stirring or turning it for even heating. When Tres Leches Cake is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Complete the cooked base of Tres Leches Cake the day before and refrigerate promptly. Allow the full setting time. Finish Tres Leches Cake with crisp sugar, crumbs, nuts or fresh toppings at serving time.

FAQ

What matters most when making Tres Leches Cake?

Add the milk soak gradually so the sponge absorbs it evenly.

What can I substitute in Tres Leches Cake?

Use cream in place of some whole milk for a richer soak.

Can I prepare Tres Leches Cake ahead?

Complete the cooked base of Tres Leches Cake the day before and refrigerate promptly. Allow the full setting time. Finish Tres Leches Cake with crisp sugar, crumbs, nuts or fresh toppings at serving time.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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