Authentic Tres Leches Cake Recipe with Fresh Strawberry Garnish Recipe

Introduction

Tres Leches Cake is a beloved Mexican dessert known for its ultra moist texture and sweet, milky flavor. This light sponge cake is soaked in three types of milk, making it irresistibly rich and refreshing. Perfect for celebrations or any occasion that calls for a special treat.

Ingredients

• 1 cup all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, yolks and whites separated, at room temperature
• 1 teaspoon vanilla
• 1 cup granulated sugar, divided
• 1 cup whole milk, at room temperature, divided
• 14 ounce can sweetened condensed milk
• 5 ounce can evaporated milk

• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla
• Fresh sliced strawberries and mint leaves, for garnish

Instructions

1. Step 1: Preheat oven to 350 degrees F. Coat a 9×13 baking pan with nonstick spray.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl with an electric mixer, beat egg whites until stiff peaks form.
4. Step 4: With the mixer still running, add vanilla and sugar a tablespoon at a time.
5. Step 5: Add egg yolks one at a time, mixing until combined.
6. Step 6: Add the flour mixture in 2-tablespoon increments, alternating with 1/2 cup of the milk, mixing just until the batter is smooth.
7. Step 7: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool completely; the cake will shrink slightly.
8. Step 8: Poke holes all over the cooled cake with a wooden skewer or fork.
9. Step 9: Whisk together the remaining 1/2 cup milk, sweetened condensed milk, and evaporated milk, then pour evenly over the cake.
10. Step 10: Cover the pan and refrigerate for at least 6 hours, preferably overnight, to let the cake soak up the milks.
11. Step 11: To make the whipped cream topping, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread the whipped cream over the soaked cake.
12. Step 12: Slice into squares and serve cold, garnished with fresh sliced strawberries and mint leaves.

Tips & Variations

• Use room temperature eggs and milk for a lighter, fluffier cake texture.
• For extra flavor, add a teaspoon of cinnamon to the flour mixture.
• Try topping with toasted coconut or fresh berries for a different twist.
• If you prefer less sweetness, reduce the sugar in the batter slightly.

Storage

Store the Tres Leches Cake covered in the refrigerator for up to 4 days. Because it’s soaked with milk, it’s best served chilled and eaten within a few days. Reheat is not recommended; simply enjoy it cold for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, Tres Leches Cake improves in flavor when allowed to soak overnight, making it an excellent make-ahead dessert.

What can I use if I don’t have evaporated milk?

You can substitute evaporated milk with an equal amount of whole milk or half-and-half, but the cake may be slightly less rich.

Authentic Tres Leches Cake Recipe with Fresh Strawberry Garnish Recipe

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4.4 from 144 reviews

This authentic Tres Leches Cake recipe features a light and airy sponge cake soaked in three types of milk — whole milk, sweetened condensed milk, and evaporated milk — creating an ultra-moist, sweet, and irresistibly delicious traditional Mexican dessert. Topped with fluffy whipped cream and garnished with fresh strawberries and mint, this cake is perfect for celebrations or a special treat.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 6 hours 40 minutes
• Yield: 18 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Cake

• 1 cup all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, yolks and whites separated, at room temperature
• 1 teaspoon vanilla extract
• 1 cup granulated sugar, divided
• 1 cup whole milk, at room temperature, divided
• 14 ounce can sweetened condensed milk
• 5 ounce can evaporated milk

For the Whipped Cream Topping

• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh sliced strawberries and mint leaves, for garnish

Instructions

1. Prepare Pan and Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9×13 inch baking pan with nonstick cooking spray to ensure easy removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Beat Egg Whites: In a large bowl using an electric mixer, beat the egg whites until stiff peaks form. This will help give the cake its light texture.
4. Add Sugar and Vanilla to Egg Whites: With the mixer still running, add the vanilla extract and half of the granulated sugar (1/2 cup) gradually, one tablespoon at a time, to the beaten egg whites.
5. Add Egg Yolks: Next, add the egg yolks one at a time, beating well after each addition until thoroughly combined.
6. Combine Batter: Alternate adding the dry flour mixture and half of the whole milk (1/2 cup) to the egg mixture in small portions—start and end with the flour mixture. Mix just until the batter is smooth and well combined without overmixing.
7. Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely in the pan on a wire rack.
8. Prepare Milk Soak: Using a wooden skewer or fork, poke holes all over the cooled cake to allow the milk mixture to seep in deeply.
9. Make Milk Mixture and Soak: In a bowl, whisk together the remaining 1/2 cup whole milk, sweetened condensed milk, and evaporated milk. Pour this mixture evenly over the entire cake, ensuring it soaks through the holes you made.
10. Chill the Cake: Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The longer the cake soaks, the more moist and flavorful it becomes.
11. Prepare Whipped Cream Topping: Before serving, use a handheld electric mixer to beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12. Frost and Serve: Spread the whipped cream evenly over the soaked cake. Garnish with fresh sliced strawberries and mint leaves. Slice into squares and serve chilled for best taste.

Notes

• Make sure eggs are at room temperature for better volume when beating.
• Do not overmix the batter once you add flour to keep the cake light and fluffy.
• Allowing the cake to soak overnight ensures maximum flavor and moisture absorption.
• Use fresh berries for garnish to add a fresh, fruity contrast.
• This cake is best served cold and should be stored refrigerated.
• For extra flavor, you can add a splash of rum or cinnamon to the milk soak mixture.

Keywords: Tres Leches Cake, Mexican dessert, sponge cake, milk soaked cake, traditional tres leches, easy cake recipe, whipped cream topping, festive dessert