Go Back
Homemade Authentic Tres Leches Cake photo

Authentic Tres Leches Cake

This Authentic Tres Leches Cake is a delightful treat! Moist, airy, and soaked in three kinds of milk, it’s sure to impress everyone.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1.5 cups cake flour plus extra to dust the pan
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 4 ounces unsalted butter at room temperature
  • 1 cup granulated sugar plus 1 tablespoon
  • 5 large eggs
  • 1 tablespoon vanilla extract
For the Milk Soak:
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup whole milk
For Serving:
  • whipped cream for topping (optional)
  • fresh fruits for garnish (optional)

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Wire rack

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. Grease your 9x13 inch baking pan with butter and dust it lightly with cake flour.
  3. In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  8. While the cake cools, mix together sweetened condensed milk, evaporated milk, and whole milk in a bowl.
  9. Once the cake has cooled, poke holes in the top and pour the milk mixture over it. Let it soak for about 30 minutes.
  10. Top with whipped cream and fresh fruits if desired. Serve chilled or at room temperature.

Notes

  • Store the cake in an airtight container in the refrigerator to keep it moist.
  • It can last for up to 4-5 days in the fridge.
  • If freezing, wrap slices in plastic wrap and store in a freezer-safe container for up to 2 months.