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The dessert, From around the world

Tres leches cake

Tres leches cake is a soft sponge soaked in three kinds of milk and topped with whipped cream, serving 6. It takes 35 minutes of active work and is made a day ahead, which makes it an easy dessert for entertaining. At €1.50 per person and an easy skill level, the key is poking the cake thoroughly so it soaks up all the liquid.

I'll make you a tres leches cake, a soft sponge soaked in three kinds of milk and topped with whipped cream, so good.

Tres leches cake
For
6 people
Work
35 min
Total time
5 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.50
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Tres leches takes its name from its three milks, sweetened condensed milk, evaporated milk and heavy cream, which turn a simple sponge into a moist, almost custardy cake without ever becoming soggy. Lightly sweetened whipped cream and a touch of cinnamon add the contrast that keeps everyone coming back for seconds.

It's a dessert that wins over the whole table, from kids to grandparents, perfect for a family dinner or a birthday in spring or summer. Since it's made the day before and served well chilled, it frees up your day of hosting to focus on the rest of the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 30 min
  2. The same day 1 step
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, bake the sponge, let it cool, then soak it in the three milks and refrigerate it overnight. The day of, simply whip the cream and spread it over the cake with a dusting of cinnamon. Right before serving, cut the squares and serve them straight away, well chilled.

The ingredients

6 people

Dairy

  • Eggs 5
  • Heavy cream for soaking 20 cl
  • Heavy cream for whipping 30 cl

Pantry

  • Granulated sugaroften in the pantry 150 g
  • Flouroften in the pantry 150 g
  • Baking powderoften in the pantry 1 tsp
  • Sweetened condensed milk 200 g
  • Evaporated milk 170 g
  • Powdered sugaroften in the pantry 30 g
  • Ground cinnamonoften in the pantry 1 tsp

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Whisk the egg yolks with half the sugar until the mixture turns pale, then fold in the flour and baking powder.

    Whisk for a while, the airy yolks give the cake its lightness.

  2. Beat the egg whites to stiff peaks with the remaining sugar and gently fold them into the batter.

    Fold by lifting the batter gently, to keep it light and airy.

  3. Pour into a rectangular baking dish, bake at 180°C until golden, then let the cake cool to room temperature. 30 min

    The cake is ready when it springs back to the touch.

  4. Mix the three milks together, poke the cake all over with a fork, then slowly pour the milk mixture over it and refrigerate overnight.

    Pour in several additions so the cake absorbs all the liquid.

The same dayDuring the day, whenever you get a moment.

  1. Whip the well chilled cream with the powdered sugar, spread it over the cake and dust with cinnamon.

    Use a cold bowl, the cream whips up faster.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut into squares and serve well chilled, straight onto small plates.

    Cut with a wide spatula, the squares are moist and delicate.

Our tips to get it right

  • Let the cake cool fully before pouring on the milks, otherwise it turns soggy instead of slowly soaking up the liquid.
  • Keep the evaporated milk cold, it blends more smoothly with the heavy cream without clumping.
  • If you're serving straight from the baking dish, cut the squares right at the table, they hold together better fresh out of the fridge.

The variations

  • Swap the cinnamon for vanilla powder or lime zest for a brighter, fresher version.
  • Top the whipped cream with berries or mango slices for a more colorful summer version.
  • For a quicker version, use a store bought sponge cake and focus your effort on the soak and the homemade whipped cream.

What to serve it with

  • A strong coffee after dinner
  • Fresh fruit on the side
  • A light iced tea in summer

Storage

Tres leches cake keeps for 2 to 3 days in the fridge, well covered in its dish. It doesn't freeze well, the soaked texture doesn't hold up to thawing. Always serve it cold, no need to reheat.

Questions about this recipe

Can heavy cream be swapped for something else in the whipped topping?

You need liquid heavy cream with at least 30% fat for it to whip properly. Thick cream or sour cream won't whip up the same way.

How do you know the cake has soaked up enough milk?

The cake should feel heavy and moist to the touch, with no pooled liquid on top the next morning. If a spot feels dry, poke it again and add a bit more of the milk mixture.

Can this cake be made for more than 6 people?

Yes, double the ingredients and use a larger dish or two rectangular pans. Keep the same ratio between the three milks so the soak stays balanced.

Is this cake good for kids?

Yes, it's a sweet, soft dessert that kids tend to love, especially with the whipped cream. You can simply reduce or skip the cinnamon if they prefer a milder flavor.

Can a tres leches cake be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 4 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a tres leches cake?

Allow 5 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a tres leches cake?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a tres leches cake cost?

About €1.50 per person, that's €9.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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