Easy Tres Leches Cake Recipe

Hi Bold Bakers! Let’s talk about my Easy Tres Leches Cake (Pastel de Tres Leches)! This recipe is pure gold. Imagine a light-as-air sponge cake soaked with a mixture of three kinds of milk: evaporated milk, sweetened condensed milk, and whole milk. Thus, the name “Tres Leches.” Initially created in Mexico, this Latin America creation is sweet creamy bliss! Already have an account?

What Makes This Tres Leches Cake So Good

My Easy Tres Leches Cake is engineered to be the best it possibly can. The most important part of my recipe is that the structure of the sponge cake is able to hold up while absorbing the three kinds of milk. This means the sponge needs to be full of air bubbles! These air bubbles will then be filled with liquid without becoming weighed down or soggy.

Why Whip the Egg Whites AND yolks

The way to create a super airy light sponge cake is through whipping lots of air into not just the egg whites, but the yolks as well. This is really the secret to a strong sponge. After I bake off my super light sweet sponge, I poke the cake all over with a tiny toothpick to ensure that there are lots of little nooks and crannies to be filled. Then I combine my 3 kinds of milk.

Do The Types Of Milk Matter?

Each milk plays an important role in Pastel de Tres Leches, from condensed milk (which adds sweetness and syrupy texture) to whole milk (which is super rich and creamy). After the cake has fully absorbed the three kinds of milk, I generously cover it with fresh whipped cream then dust it with cinnamon — it’s literally the icing on the cake. Can you think of anything cake more rich and creamy than this Easy Tres Leches Cake?

Tips and Tricks to Making the Best Tres Leches Cake

Start with room temperature eggs, as they will whip up to be even lighter in less time. Don’t be tempted to use reduced fat milk, full-fat milk is really important to the richness and flavor of this cake. When folding the egg whites and yolks into the batter, use a large wide metal spoon — do not use a spatula. To properly fold the eggs into the batter, use broad scoops from the bottom of the mixing bowl to the top, working in a circular motion. Take your time here and don’t be tempted to stir. To really elevate the flavor of the cake and set off the richness of the 2 kinds of milk, generously dust the top with cinnamon. No need to sweeten the whipped cream that tops the cake, the 3 kinds of milk add all the sweetness the cake needs.