Tres Leches Three Milks

Moist, creamy, and utterly divine, this Tres Leches cake is a Latin American classic that’s sure to impress! This heavenly dessert gets its name from the three types of milk – heavy cream, evaporated milk, and sweetened condensed milk – that soak into the cake, creating a sweet, creamy masterpiece that’s just begging to be devoured.

Ready Time

2 hrs

Yields

9 servings

Ingredients

2 1/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 cup unsalted butter, softened, 1 3/4 cups whole milk, 3 large eggs, 1 teaspoon pure vanilla extract, 1 cup heavy cream, 1 cup evaporated milk, 1 cup sweetened condensed milk

Instructions

Preheat your oven to 350°F (180°C).

Grease a 9×13-inch baking dish and set it aside.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

In a large bowl, using an electric mixer, beat the butter until it’s creamy.

Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.

Beat just until combined.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the vanilla extract.

Pour the batter into the prepared baking dish and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool for 10 minutes.

Poke holes all over the top of the cake with a skewer or fork.

In a large bowl, whisk together the heavy cream, evaporated milk, and sweetened condensed milk.

Pour the milk mixture slowly over the top of the cake, making sure the liquid is absorbed as you pour.

Let the cake cool completely in the pan before refrigerating it for at least 2 hours or overnight.

Slice and serve!

Notes

Make sure to use room temperature eggs for a lighter cake. Don’t overmix the batter, as it can result in a dense cake.

When assembling the cake, make sure to poke enough holes to allow the milk mixture to be fully absorbed.

To ensure the cake is fully soaked, pour the milk mixture slowly and evenly over the top. If you’re not serving the cake immediately, you can store it in the refrigerator for up to 3 days or freeze for up to 2 months.

Before serving, let the cake come to room temperature for the best flavor and texture.