Authentic Tres Leches Cake Recipe with Fluffy Sponge and Fresh Strawberry Garnish Recipe

Introduction

Tres Leches Cake is a traditional Mexican dessert that features a light, airy sponge cake soaked in three types of milk. This recipe yields an ultra moist, sweet cake topped with fluffy whipped cream and fresh strawberries, perfect for any occasion.

Ingredients

• 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
• 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
• Fresh sliced strawberries and mint leaves, for garnish

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Coat a 9×13 inch 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. With the mixer running, gradually add vanilla and half of the sugar, one tablespoon at a time.
4. Step 4: Add egg yolks one at a time, beating until combined.
5. Step 5: Alternately add the flour mixture (about 2 tablespoons at a time) and half of the milk (1/2 cup) until the batter is smooth.
6. Step 6: Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
7. Step 7: Poke holes all over the cooled cake using a wooden skewer or fork.
8. Step 8: Whisk together the remaining 1/2 cup milk, sweetened condensed milk, and evaporated milk. Pour this mixture evenly over the cake.
9. Step 9: Cover the pan and refrigerate for at least 6 hours, preferably overnight, to allow the cake to soak up the milk mixture.
10. Step 10: To make the whipped cream topping, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread evenly over the soaked cake.
11. Step 11: Garnish with fresh sliced strawberries and mint leaves. Slice into squares and serve chilled.

Tips & Variations

• For extra richness, use whole or full-fat versions of the milks.
• Try adding a teaspoon of cinnamon or a splash of rum to the milk mixture for extra flavor.
• Use fresh fruit like berries or mango for garnish to add color and freshness.
• If you don’t have evaporated milk, you can substitute with additional whole milk, but the texture may be slightly lighter.

Storage

Store the cake covered in the refrigerator for up to 4 days. It is best served chilled. If needed, let the cake sit at room temperature for 10-15 minutes before serving to soften the whipped topping slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Tres Leches Cake ahead of time?

Yes, Tres Leches Cake actually tastes better when allowed to soak overnight. Prepare and soak the cake one day ahead and add the whipped cream topping just before serving.

Can I freeze Tres Leches Cake?

While you can freeze the cake, the texture may change after thawing due to the milk soak. If freezing, it’s best to freeze without the whipped cream topping and add it fresh after thawing.

Authentic Tres Leches Cake Recipe with Fluffy Sponge and Fresh Strawberry Garnish Recipe

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★★★★★

4.9 from 101 reviews

An authentic Tres Leches Cake recipe featuring a light and airy sponge cake soaked in three types of milk—whole milk, sweetened condensed milk, and evaporated milk—making it ultra moist, sweet, and incredibly delicious. Topped with fluffy whipped cream and garnished with fresh strawberries and mint, this traditional Mexican dessert is perfect for any occasion.

• Author: Mick
• 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
• 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
• Fresh sliced strawberries and mint leaves, for garnish

Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9×13-inch baking pan with nonstick spray to prevent the cake from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
3. Beat Egg Whites: In a large bowl, use an electric mixer to beat the egg whites until stiff peaks form, which provides volume and lightness to the cake.
4. Add Sugar and Vanilla to Egg Whites: With the mixer running, gradually add the vanilla and granulated sugar one tablespoon at a time until the mixture is glossy and forms stiff peaks.
5. Incorporate Egg Yolks: Add the egg yolks one at a time to the egg white mixture, beating until fully combined to create a smooth batter base.
6. Combine Dry Ingredients and Milk: Alternately add the flour mixture in 2-tablespoon increments and 1/2 cup of the whole milk at a time to the batter, mixing just until smooth. Be careful not to overmix to maintain the cake’s light texture.
7. Bake the Cake: Pour the batter into the prepared baking pan and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and allow the cake to cool completely; it will shrink slightly as it cools.
8. Poke Holes in the Cake: Using a wooden skewer or fork, poke holes evenly all over the surface of the cooled cake to allow the milk mixture to soak in deeply.
9. Prepare Milk Mixture and Soak Cake: Whisk together the remaining 1/2 cup whole milk, the sweetened condensed milk, and evaporated milk. Pour this mixture evenly over the cake, covering it completely. Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to fully absorb the milk flavors.
10. Make the Whipped Cream Topping: Using a handheld electric mixer, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream evenly over the soaked cake.
11. Garnish and Serve: Slice the cake into 18 squares and garnish each with fresh sliced strawberries and mint leaves. Serve chilled for the best texture and flavor.

Notes

• This cake is best served chilled after it has absorbed the milk mixture thoroughly, ideally overnight.
• Ensure eggs are at room temperature for better volume and texture in the sponge cake.
• Be gentle when folding in the flour mixture to keep the batter light and airy.
• Variations can include topping with other fresh fruits like peaches or kiwi instead of strawberries.
• Leftovers should be stored covered in the refrigerator and consumed within 3 days.

Keywords: Tres Leches Cake, Mexican dessert, sponge cake, three milks cake, whipped cream topping, traditional dessert, sweet cake