easy tres leches recipe
The Best easy tres leches recipe
I love how versatile it is—you can serve it plain with a scoop of vanilla ice cream or drizzle it with fresh fruit, like berries or mango, to keep things fresh. It’s also great for meal prep because it stays moist for days if stored properly. My husband and I often make a big batch on Sundays so we have something ready for when guests stop by or the kids want dessert after school. The health benefits aren’t just about the ingredients; it’s the way it makes everyone feel good afterward, like a little sweet reward for a day well spent. Plus, it’s a crowd-pleaser that never disappoints.
Easy Tres Leches Cake
A light, moist sponge cake soaked in three milks—evaporated milk, condensed milk, and heavy cream—for a creamy, dreamy texture. Perfect for dessert lovers.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 can (13.5 oz) evaporated milk
- 1 can (13.5 oz) sweetened condensed milk
- 1 cup heavy cream
👨🍳Directions
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1
Preheat oven to 350°F. Grease a 9×13-inch baking dish and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. -
3
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix. -
4
Pour batter into the prepared baking dish and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean. -
5
While the cake bakes, whisk together the evaporated milk, condensed milk, and heavy cream in a bowl. Let the cake cool for 10 minutes, then gently pour the soaking mixture evenly over the cake. Cover with plastic wrap and refrigerate for at least 2 hours.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe baking dish (9×13-inch)
- Electric mixer or stand mixer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Tres Leches Cake Works
❓ Frequently Asked Questions About Tres Leches Cake
1. What is the best way to store tres leches cake after baking?
Keep the cake covered with a damp paper towel or plastic wrap to prevent drying out. Store it in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate for up to 3 days, but bring it to room temperature before serving to restore softness.
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2. Can I substitute the vanilla bean in this recipe?
Yes, you can use 1 teaspoon of vanilla extract instead of a vanilla bean. If you have a whole bean, scrape the seeds into the batter or steep the bean in warm milk for 10 minutes before using.
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3. Why does tres leches cake get so soft and moist?
The cake’s soft texture comes from the combination of three milk-based batters—vanilla, coffee, and heavy cream—soaking into the sponge. The key is keeping the cake moist with the soaking liquid, which retains its tenderness.
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4. How do I know when the cake is fully soaked?
The cake is ready when the liquid has fully absorbed into the crumbs, leaving no excess liquid clinging to the surface. For even soaking, let it sit undisturbed for 15–20 minutes before adding the second layer of batter.
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5. Can I make tres leches cake ahead of time and reheat it?
Yes, but reheat gently. To revive it, place the cake in a 325°F oven for 5–7 minutes until warm and slightly crisp. Avoid overheating, as it can dry out the texture.
