Tres leches cake
Ultra-moist Mexican sponge soaked in three milks, finished with whipped double cream and cinnamon. Chill overnight for best texture.
Tres leches is the cheeky little cake that refuses to be dry. A feather-light sponge soaks up a trio of milks until heavenly and custardy, then gets a cloud of whipped double cream and a cinnamon finish. Make this for summer gatherings or when you want dessert that can be made the day before — it only improves with time in the fridge.
Ingredients
- 5 eggs
- 180 g caster sugar — You will divide this between the yolk mixture and the egg whites (see method)
- 120 g plain flour
- 5 ml baking powder
- 0 ml fine salt
- 5 ml vanilla extract
- 10 g unsalted butter — for greasing
- 360 ml evaporated milk
- 395 g condensed milk — one standard tin
- 240 ml whole milk
- 300 ml double cream
- 30 g icing sugar
- 5 ml ground cinnamon
Equipment
- electric whisk
- 20 x 30 cm baking tin
- cooling rack
- fine sieve
Instructions
Preheat the oven to 180°C fan/200°C conventional. Grease and line a 20 x 30 cm baking tin with baking paper; grease the paper with the unsalted butter.
Separate the eggs into two clean bowls: yolks in one, whites in the other. Make sure no yolk gets into the whites (this will stop them whipping properly).
Whisk the egg yolks with 120 g of the caster sugar and the vanilla extract for 2–3 minutes until pale and slightly thickened.
Sift the plain flour, baking powder and fine salt together, then fold into the yolk mixture gently until combined — do not overmix.
Using an electric whisk, whisk the egg whites until soft peaks form. Gradually add the remaining 60 g caster sugar and continue whisking to glossy stiff peaks (about 2–4 minutes).
Fold one-third of the whisked whites into the yolk-flour mixture to loosen it, then carefully fold in the remaining whites in two additions until just combined.
Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes until golden and a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for 10 minutes, then turn out onto a cooling rack and cool for a further 30 minutes.
Prick the cooled sponge all over with a skewer or fork (critical for even soaking). In a jug, whisk together the evaporated milk, condensed milk and whole milk until smooth. Slowly pour the milk mixture evenly over the warm (or room-temperature) sponge, allowing it to sink in as you go.
Cover the soaked cake with cling film and chill in the fridge for at least 8 hours or overnight so the sponge fully soaks up the milks.
Shortly before serving, whip the double cream with the icing sugar to soft peaks (about 2–3 minutes). Spread the whipped cream evenly over the chilled cake and dust with ground cinnamon.
Slice with a serrated knife dipped in hot water (wiped dry between cuts) so you get clean slices. Serve chilled.
Tips
- Use room-temperature eggs for better volume when whisking; cold whites take longer to whip.
- Poke holes evenly and pour the milk mixture slowly so the cake soaks uniformly — do this over a tray to catch any overflow.
- Make the cake a day ahead: soak and chill overnight, then add the whipped cream just before serving for the freshest look.
- If the sponge seems too wet when you slice, let it sit uncovered in the fridge for 15–30 minutes to firm up slightly.
- Warm your knife under hot water and wipe it dry between cuts for neat slices.
Substitutions
whole milk → oat milk or other full-fat plant milk, same quantity
Noticeably differentcondensed milk → sweetened condensed coconut milk, same quantity
Stays closedouble cream → plant-based double cream (e.g. soya), same quantity
Noticeably different
Nutrition
Per serving · estimated
- 495
- Calories
- 11 g
- Protein
- 55 g
- Carbs
- 26 g
- Fat
- 1 g
- Fibre
- 46 g
- Sugar
- 230 mg
- Sodium
FAQ
Can I make this gluten-free?
Yes — swap the plain flour for a 1:1 gluten-free flour blend that contains xanthan gum. Texture will be slightly different but still delicious.
How long will it keep?
Keeps well covered in the fridge for 3–4 days. The sponge will continue to soften; taste is best within 48 hours.
Can I freeze tres leches?
You can freeze the unwhipped, soaked cake (wrapped tightly) for up to 2 months. Thaw overnight in the fridge and add fresh whipped cream before serving.
Why did my cake become soggy?
If you over-poke the sponge or pour the milk too fast it can break down. Also ensure you whipped the sponge properly — underbaking a fragile sponge will collapse when soaked.
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