Tres Leches Cake
This month we celebrate Hispanic Heritage Month, which runs from September 15th to October 15th. During this month, America celebrates the cultural and historical contributions of the people who came to this country from Mexico, Central and South America, and Spain. September 15 is a day of celebration in many Latin-American countries since they declared their independence between the 15th and 18th of September. Some of these countries include Mexico, Chile, Costa Rica, Honduras, Nicaragua, and El Salvador.
As someone who was born and raised in Mexico, I’ve found that there aren’t many differences in how people from other Latin-American countries were raised; our roots, customs, and traditions are very alike. It’s actually funny when you meet someone from another country and find out that you watched the same TV shows or ate the same snacks as kids.
At the end of the day, it’s the simple things that connect us the most, like enjoying a cup of coffee with our friends and family. When you invite someone over for a cup of coffee in Latin America, you know that hours of good conversation will follow. I remember that my mom would always offer visitors something cold to drink or a hot cup of coffee, depending on the weather. And when I say “coffee”, I don’t mean the kind that you grind and brew in a coffee machine. No, we were brought up drinking Nescafe. Yes, Nescafe, the granulated coffee that only needs hot water and “La Lechera” to make a good cup of “Café con Leche” almost instantaneously.
Even today, you can go to any Latin store and see people buying the exact same things that you’ve lived with for as long as you can remember, products like Chocolate Abuelita, Nescafe (instant coffee mix), and La Lechera (condensed milk). All these products are now readily available almost everywhere, starting from your local Wal-Mart store.
To celebrate the beginning of Hispanic Heritage Month, let’s make a cake, one that’s associated with birthday parties, graduations, baptisms, and all kind of celebrations (I guess we always have a good excuse to celebrate!). Many people love Tres Leches cake. Some trace its origin to Nicaragua, others to Mexico, but I guess what matters is how good it tastes and how easy it is to make it!
La Lechera”: that is the name of the condensed milk made by Nestle. “Lechera” means “milk lady”, and if you look at the picture on the can, you can see that there’s a lady holding a pot of milk on her head. #NuestroSabor #CollectiveBias
How to make Tres Leches Cake
INSTRUCTIONS:
- Turn oven to 325 degrees F. Make sure to adjust oven rack to middle position. Grease and flour a 13-by-9 inch pan and set aside.
- Place flour, baking powder and salt in a medium-size bowl and whisk together to mix.
- With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated.
- Reduce speed of mixer, and slowly add the melted butter, a little bit little, and then the vanilla. Keep the mixer running in low.
- Add the flour in batches and gently fold with a spatula until well combined.
- Transfer batter to your prepared pan using a rubber spatula to help you spread them evenly. Bake for 30-35 minutes or until cake looks light golden.
- Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.
MILK MIXTURE:
- Whisk condensed milk, evaporated milk and cream together with the vanilla and rum in a saucepan, warm over low heat until completed mixed. Remove from heat and set aside.
- Once the cake has cool pour the milk mixture over the cake, cover with a plastic wrap and refrigerate for 4 hours or overnight. FROSTING:
- Place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes.
- To assemble, the cake spread the whipped cream over the cake. Decorate with fruit as desired. Refrigerate to chill until ready to serve. Remember, if decorating with fruit, do not add until ready to serve.
To celebrate the beginning of Hispanic Heritage Month, let’s make a cake, one that’s associated with birthday parties, graduations, baptisms, and all kind of celebrations (I guess we always have a good excuse to celebrate!). Many people love Tres Leches cake.
- Butter to grease the pan
- 1 ¼ cup All Purpose Flour sifted (plus extra for dusting pan)
- 1 teaspoon baking powder
- 1/4 teaspoon salt*
- 1/2 cup unsalted butter melted and cooled (1 stick)
- 1 cup sugar
- 5 whole eggs
- 1 teaspoon vanilla
- 1 can condensed milk NESTLE LA LECHERA 14oz
- 1 can Evaporated milk CARNATION 12oz
- 1 cup of Heavy Heavy whipping or 1 can of “Media Crema Nestle”
- 1 1/2 teaspoon vanilla
- 4 Tablespoons rum or brandy optional
- 1 1/4 cup heavy whipping cream the one you buy at the dairy fridge section
- 4 Tablespoons of sugar
- 1 teaspoon vanilla
- Canned fruit like peaches mangos or fresh fruit like strawberries and kiwis. If using fruit to decorate, add just before serving.
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Turn oven to 325 degrees F. Make sure to adjust oven rack to middle position. Grease and flour a 13-by-9 inch pan and set aside.
-
Place flour, baking powder and salt in a medium-size bowl and whisk together to mix.
-
With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
-
Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake)
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Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX.
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Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted in the cake.
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Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.
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Whisk condensed milk, evaporated milk and cream together with the vanilla and rum in a sauce pan, warm over low heat until completed mixed. Remove from heat and set aside. (Not everyone warms the milk, some people just mix them and pour over the cake, that is a personal choice)
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Once the cake has cool pour the milk mixture over the cake, cover with a plastic wrap and refrigerated for 4 hours or overnight.
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Place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes. I usually place the mixer attachment in the freezer and the bowl in the fridge before making whipping cream. This trick always works to form a smooth and fluffy frosting.
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To assembly, the cake spread the whipped cream over the cake. Decorate with fruit as desired. Refrigerate to chill until ready to serve. Remember, if decorating with fruit, do not add until ready to serve. If you are making this cake ahead of time, add the fruit just right before serving time. To make them look shiny you can glaze them with a mix of apricot preserves and water and use a kitchen brush to cover the fruit.
• *If using salted butter, omit the 1/4-teaspoon of salt.
Enjoy your cake with a cup of hot Chocolate.
Provecho!
Mely,
I hope you make it and come back to leave a comment.
More recipes:
Peach Cake Roll
Mango Mousse Recipe
How would you make this for a birthday cake?would the cream hold up for the filling ?
Hello Swissmiss,
You will need to make it in a baking pan that has a detachable bottom. After baking and slightly cool remove the cake, and place in a shallow plate that will hold any liquid form the mix of milks while you place it in the fridge.
Makes sense, sounds yummy, making it for a fundraiser for Stepping Stones of East Texas Animal Rescue rescued animals with medical needs. Thank you.
Thank you so much for sharing this recipe Mely! My niece's birthday is coming up and I'd love to make the cake for the celebration.
I have you to thank for inspiring me to cook more. I'm from Ecuador and live in NY, but my boyfriend lives in Veracruz, Mexico (I love to cook for him when I visit) and one of his favorite dishes is Enchiladas suizas. I made them for his birthday, following your recipe, and he was so happy – he said they were the best enchilada suizas he ever had. And that's a lot coming from him – he loves to eat!
En fin, estoy endeudada con usted y sus recetas – he probado ya varias y nunca me han fallado. Asi que estoy mas que segura que este pastel le encantara a todos.
Mil gracias por sus deliciosas recetas y la forma tan clara en la que las presenta.
Abrazos,
Emerita
Can egg whites be used, wondering if it would have too much of an eggy taste
Hello Omayra,
The tres leches cake is usually made with egg whites only. My family doesn't like the eggy sponge texture and flavor. That is why, I make it this way. But you can make it just with egg whites.
How many more eggs if using just egg whites?
I made two for New Years Eve – one with the tres leches sauce flavored with Khalua and one flavored with Gran Marnier!
Hi Melissa Martin,
It sounds so delightful with Khalua, I need to try that.
Happy New Year!
Hey Mely
Just wanted to say thank you for posting this recipe. I made this for my boyfriends birthday and he loved it and told me its the best he has had here in the States. I added coconut to the frosting. I will have to try Khalua or Rum Chata next time..
Hello Leslie,
I'm so glad you and your boyfriend enjoy the cake.
Thank you for taking the time to comment.
What is the purpose of cooking the milk mixture in a saucepan? I've never seen any other recipe do this and I was just wondering if it makes a difference to cook it or not?
Hello,
Yes, many recipes call for the three types of milk to be mixed, and then added to the already baked bread. But, there is a chemical reaction when you warm the mixture, it slightly reduces volumen making it thicker, and enhance the flavors.
But, you can still just pop everything in a bowl and mix. Happy cooking!
What exact kind of liquor should I use.
Hello,
Rum is a good option.
I made this cake for dessert last night. I have made several recipes of Tres Leches, but this cake, without a doubt, was the most delicious that I have ever tasted. One of my dinner guests, who is from Honduras, said it was the best he had EVER eaten. Thank you so much. This recipe will now go in my "hall of fame" recipes.
Thank you fro taking the time to come back and comment about the recipe. Happy to be part of you "Hall of Fame" recipes! 😉
When you call for heavy cream does that mean heavy whipping cream? I went to the grocery store & was unsure what to buy
Hello Mayra,
Yes, heavy whipping cream.
Hi, do I need cake mix to do this or with the all purpose flour be the one to use pretty much as a cake mix?
Hello Rocio,
Only use the all purpose flour.
Happy baking!
Hello , May I use cake flour instead of all purpose flour?
Yes, you can prepare a regular vanilla or golden cake box mix. I know people that make it that way with great results.
Happy baking!
I had tres leches before made by a woman from Mexico & it was so delicious. The best cake I had ever had. I have bought tres leches from stores through the years & they have never been the same. I found this recipe online & the cake looked just like the woman's cake from Mexico. I followed the recipe exactly & it turned out so delicious! It tasted just like the other cake I had had. I made two of these & took it to a cookout. Everybody kept talking about how delicious my cake was. It was a big hit!
Hello Shelly,
Thank you for trying the recipe, and for taking the time to come back and write about your experience with it.
Happy cooking!
Hi! How does it taste better with whipping cream or the media leche?
Hello Lety,
It taste good with either one, the only difference will the old fashion- homemade taste given by using media crema.
Happy baking!
Just remember that for the frosting you need to use Heavy cream, the one sold at the dairy fridge section at the supermarket.
I made this once before exactly like your recipe called for. Can you elaborate on step 5 are you supposed to add more flour? Step 1 is showing you add the flour then. The reason for my concern was I was hoping the cake would be a little higher. It's Delish either way just curious.
Sorry, I didn't see this before. When I say to add in batches, I mean add the flour little by little and not all at once. The reason of adding the flour this way is to keep the fluffiness of the egg batter. I hope this explains it.
I bought Media Cream Table Cream is that what I need for the whipping cream for the icing?
Hello Tonya,
The media crema is mixed with the condensed and evaporated milk to soak the cake. For the frosting you will heavy cream.
Mine came out a little flat. What did I do wrong? Help?
Hello Crystal,
At the time of mixing the egg batter with the flour, it has to be in a very gently folding manner, to keep the batter fluffy. Other thing, could be the baking powder, did you check the expiration date? Don't give up on the recipe, many people had tried with great results.
Happy baking!
my cake came out thin not as thick as in the photos, how come?
Hello Kelly,
So many things can happen while baking. Baking is a science by itself, sometimes is the temperature of the oven, the eggs not fluffy enough, baking powder with a pass due expiration date. Do not give up on the recipe, several people had tried it with great success.
I am planning on making this for Christmas. However, I will be traveling about 25 minutes. I live in Maine, so I can keep the car relatively cool. Can I put on the frosting before I leave (allowing some time to refrigerate it) or should I do that after I get to my destination?
Hello Lourdes,
You can do it both ways. It will be find, but if you plan to add the fruit, then add the fruit just before serving. Happy holidays!
Would chocolate ganache be good on this? I've never had tres leche cake before but I wanna try to make one for my daughter's birthday in April. I wanna try out some recipes first though and make sure we like it and that I can perfect the recipe.
Hello Brianna,
Yes, it will be delicious!
Hello Mely, I want to make this cake but none of my family drink so i was wandering if the liqueur in the recipe will effect us at all or will it bake away and does it make a difference in the taste of the cake if i do not want to use it
Hello Cynthia,
You can use vanilla instead of the rum.
Mmmm, making Pork Carnitas for dinner and this for dessert. Family LOVES eating all of this deliciousness from your recipe blog. Thank you Mely!
I'm looking for the method to fry corn tostados for the pork. If its not on your blog (I'll look) and also will find on the internet, but I'm sure you've got some great techniques I'd love to learn.
Hello Teresa,
Are you talking about corn tortillas that are fried. The ones we call tostadas?
Could this be made as a double layer round cake? I made it for the first time last night and frosted it this afternoon and it turned out yummy! I've never had tres leche cake before though so I'm not sure exactly how it was supposed to taste. A few things I noticed I may have done wrong……. 1) the cake turned out kinda flat. I'm unsure why. 2) I missed where it said set syrup aside and pour on once cake is cool. The cake was cool but the syrup was warm. 3) I didn't realize I was out of plastic wrap and used tin foil. 4) The frosting seemed really light. Not sure how light it's supposed to be. Would any of these things change the outcome of the cake? It was really good though. I didn't use the rum because I was giving my almost 2 year old some and wasn't sure if it would cook out enough for her. Would it be safe to use rum if you plan on kids eating some?
Hello Brianna,
Yes, you can make a double layer, I personally had never make it that way, but it can be done. The flat part could be due to many reasons, remember that baking is a science and there are many factors that affect the end results. Sometimes is the oven temperature, other times is the freshness of the baking powder. Aluminum foil is fine instead of plastic film. The frosting has to hold its shape once you beat the cream. Make sure to use a cold bowl. I always place the glass bowl and the mixer beaters in the freezer for at least half an hour before mixing the cream. (Do not freeze the cream) Not everyone use rum, for the same reasons that you mention. You can use vanilla instead.
Happy baking! 😉
Hey. So i had a question about the milk mixture. Do we pour it when its still a little bit warm, or should we also let the mixture cool?
Hello,
Pour until it is completely cool.
For the milk mixture, what sized cans should we be using? Wondering if i need the small or large can of evaporated milk
Hello,
Use the regular large size cans.
I made this for my friends birthday and everyone loved it. It was the best recipe I have tried! So now my friends are asking me to make it for them, but the only problem is that they do not eat eggs. How can we make this without the eggs??
Thanks so much!!
Hello,
I try to look online for a good substitute but couldn't find one. Thank you for trying the recipe.
Hi! I actually made this today, however my cake came out flat too, Ive made sponge cake before and usually to have a full proof spongey cake that will not come out flat you need to first whip the egg whites till nice and fluffy and then add the yolks if using the yolks, afterwards slowly add the sugar, thats normally how I do it and learned to do it that way, however I wanted to give your method a try because learning new things is good! Now when I whipped up the whole eggs it took longer for the eggs to whip, and I got a nice amount of volume, however, when I mixed in the butter the consistency turned sort of weird, I have never made sponge cake using butter, so I'm not sure how the batter is supposed to look? Now, I saw your picture of how your batter came out and it looks FANTASTIC but I don't know what I did wrong, once I mixed all the butter in (and I did it slowly) the batter turned streaky and looked oily like it was coming apart, when I added the flour the batter looked much better, but I wanted to know why do you think this happened? do you think I overbeated the eggs? I don't think I did, but you never know, anyways my cake is cooling in the fridge, I didnt worry about the cake coming out a tad flat, but that was because my volume went down after I added the butter, BUT knowing that it is a sponge cake it is soaking up the liquid nicely!~ By the way thank you for sharing these recipes!
The butter also has to be added slowly, little bu little. And it had to be melted but cool. A war or hot butter will kill of the fluffy eggs.
Thank you fro trying the recipe!
Do you know if I can substitute goats milk (condensed) for regular condensed mlk?
Hello,
Of course you can, nowadays there are many cakes similar to this that combine not even 3 but 4 types of milk, and some add coconut milk or some liquor.
Happy baking!
The milk mixture isn't being absorbed and I left it over night. What did I do wrong
Hello Ellie,
Is you over beat the eggs while adding the flour (little by little), this will create that the air or bubbles we had start collapsing that the cake will not have the effect we want of absorbing the liquids.
Hi Mely,
I've made this cake three times already, my family loves it. Can you tell make if I can make it ahead of time and freeze it?
Mely thank you for sharing this recipe. I made it for a Fiesta and all the guests could not get enough! It was absolutely delicious! I added Cointreau and rum to the milks before soaking the cake, turned out great. I've already shared your web site with friends requesting the recipe. Looking forward to trying more recipes from your website. Thank you! Edith Orlando, FL.
Hi. What size pan would you recommend for this cake?
Hello Jessica,
I always use the pyrex 9 X 15 baking pan.
Thank you!
Anyone know if u can use egg whites only? And how many? Does it change the texture of the cake ?
Hello,
You can use egg whites but it will be like an angel cake. You will neeed about 8 egg whites.
If I want a nice stronger fresh dairy taste can I play with the milk mixture and change the portions to be more heavy on the fresh milk? Or must I keep everything in the same proportions. I am originally from Wisconsin and my husband is Mexican so it must be authentic enough for him but I love fresh dairy.
Hello Sara,
You can do any combination you want according to your taste. That will be up to you is you want to lean towards the heavy milk flavor or the mexican (media crema) flavors. HAve fun!
Hi Mely,
Thank you for this recipe! I absolutely failed but I kind of suspected I would. My husband is Mexican and this is his favorite cake so I wanted to make him a proper one for his birthday. I've never made a cake like this before and when I was making it I kind of felt like I was messing up. I'll keep trying though! He'll eat whatever I make so he wont mind me practicing.
We both love your blog by the way, he's already made your agua fresca and one of your marinades.
Thanks!
I want to put a layer of fruit and whipped cream in the middle of the cake. Would you do this before or after pouring the milk over it? I don’t want to put the filling in and have it prevent the bottom layer from not absorbing the milk.
Hello Rosa,
Pour the milk over the first layer, then add the fruit and cream on top of that first layer. Later on when the fruit and cream had settled, pour the rest of the milks mix to the top layer.
So good
Making for a baby shower. Can I leave out the rum or substitute with rum flavoring?
Hello Jessica, Yes, you can use vanilla or other types of flavorings.
Mely, I don’t usually bake, but this cake was so delicious that I now look for occasions to make it. My friends and family have parties just so I can bring it. Wonderful!
Hello Susan,
SO glad to know you and your friends like the cake. Provecho!