Tres Leches Cake – Authentic Moist and Creamy Recipe

Introduction

Tres Leches Cake is a beloved dessert across Latin America, famous for its light sponge soaked in a rich blend of three milks: evaporated milk, condensed milk, and whole milk. The name “Tres Leches” literally means “three milks” in Spanish. This cake is often served at birthdays, family gatherings, and festive occasions because of its moist texture and irresistible creaminess.

This recipe was shared with me by my friend Irena from Albania, who swears by its simplicity and crowd-pleasing taste. In this blog, you’ll learn how to make an authentic Tres Leches Cake step by step, with tips for success and a few customization options for different occasions.

Ingredients

Sponge Cake

• Eggs: 5 (separate yolks and whites)

• Granulated sugar: 120g (90g for yolks, 30g for whites)

• All-purpose flour: 120g

• Baking powder: 1 tsp (about 4g)

• Milk: 40ml

• Vanilla extract: a few drops

• Salt: a pinch (for egg whites)

Milk Syrup (for soaking)

• Evaporated milk: 180ml

• Condensed milk: 120ml

• Whole milk: 120ml

• (Optional) Rum: 1–2 tsp

Whipped Cream

• Heavy cream: 250ml

• Powdered sugar (or granulated): 20g

• Vanilla extract: a few drops

• (Optional) Cinnamon, fruits

Instructions

Step 1:

Beat the egg yolks with 90g sugar until pale and creamy. Add milk and vanilla extract.

Step 2:

Sift flour and baking powder into the bowl. Mix gently until combined.

Step 3:

In a separate bowl, beat egg whites with a pinch of salt. Gradually add 30g sugar and beat until stiff peaks form.

Step 4:

Fold the meringue into the batter in three parts – the first can be mixed more vigorously, the last two should be folded gently to keep the batter airy.

Step 5:

Pour the batter into a lined baking dish and bake at 170°C (340°F) for 30–35 minutes. Test with a skewer for doneness. Let cool completely.

Step 6:

Mix evaporated milk, condensed milk, and whole milk (optionally add rum). Poke holes in the cake with a fork and pour the milk mixture in several rounds, letting it absorb fully each time.

Step 7:

Cover and refrigerate for at least 3 hours, preferably overnight.

Step 8:

Whip heavy cream with powdered sugar and vanilla extract. Spread evenly on top.

Step 9 – Final Touch:

Trim the edges for a clean look and decorate with fruits if desired.

Tips

• Authentic Feel: Separating eggs creates the traditional sponge texture.

• Moist Texture: Adding plenty of milk makes the cake extra juicy.

• Beginner-Friendly: Uses common ingredients and is forgiving.

• Customizable: Reduce eggs for a lighter sponge, add more condensed milk for extra sweetness, or include rum and cinnamon for a grown-up twist.

Watch the Full Recipe on YouTube!

For a step-by-step video tutorial, check out my YouTube channel:

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