Easy Tres Leche Cake

A slice of tres leche cake topped with whipped cream on a black plate.

A delicious Mexican sponge cake that is soaked in a three milk mixture and topped with a homemade whipped cream frosting. A treat for Cinco de Mayo, Mother's Day, and family celebration.

Course Dessert

Cuisine Mexican

Keyword Homemade Tres Leches Cake, Mexican Milk Cake, Tres Leches Cake

Prep Time 15

Cook Time 35

refrigerate 12

Total Time 12 50

Servings servings

Calories 715kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

How to make Tres Leche Cake

3 cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter (softened)
½ cup vegetable oil Note 1
1 cup granulated sugar
4 large eggs (room temperature)
2 teaspoons pure vanilla extract
1 ¼ cups whole milk note 2

Milk Mixture

12 ounce can evaporated milk
14 ounce can sweetened condensed milk
1 ½ cups heavy whipping cream

Homemade Whipped Cream Frosting

1 ½ cups heavy whipping cream
¼ cup granulated sugar
1 teaspoon pure vanilla extract
sliced strawberries optional garnish
ground cinnamon optional garnish
non-stick baking spray

Instructions

For the Cake

Preheat the oven to 350°F/175°C. Either grease or spray non-stick baking spray in a 9" x 13" baking pan. Set aside.
In a medium-size mixing bowl, whisk dry ingredients together; 3 cups all-purpose flour, 1 Tablespoon baking powder, and ½ teaspoon kosher salt.
In a large mixing bowl, using a hand mixer with beaters attached, cream ½ cup unsalted butter (softened), ½ cup vegetable oil, and 1 cup granulated sugar, until well combined, about 3-4 minutes. Note 3
Add 4 large eggs (room temperature) one at a time, beating after each egg is added to blend into the batter.
Stir in 2 teaspoons pure vanilla extract.
Gently fold half of the dry mixture into the wet ingredients. Add 1 ¼ cups whole milk, then add remaining flour mixture to the bowl.
Pour batter into prepared baking pan. Bake for 35-40 minutes, until an inserted toothpick comes out clean.
Once cake is cool, use a skewer to poke holes all over the cake.

Milk Mixture

In a small mixing bowl, make the leche mixture by combining 12 ounce can evaporated milk , 14 ounce can sweetened condensed milk , and 1 ½ cups heavy whipping creamuntil completely combined.
Pour the milk mixture over the cake and and refrigerate the cake until completely cooled. (Overnight is best.)

Whipped Cream Frosting

In a large chilled mixing bowl, add 1 ½ cups heavy whipping cream. Use a hand mixer with beaters attached, whip on low speed, then increase to medium speed for about 2 minutes, soft peaks will form in the cream.
To the whipped cream, add ¼ cup granulated sugar and 1 teaspoon pure vanilla extractwhip another 1 - 2 minutes, until light and fluffy.
Smooth whipped cream frosting on the cake.
Top the cake with sliced strawberries and ground cinnamon , optional garnish.
Refrigerate until ready to serve.

Notes

Note 1: Use a tasteless clear oil such as canola, vegetable, or grapeseed oil.

Note 2: Fat equals flavor when baking. For this recipe I use full fat milk but a 1 or 2% milk can be used. I don't recommend skim milk for this recipe.

Note 3: When combing the butter and oil, the mixture is well combined when it is pale yellow and the sugar blended. When needed, use a spatula to scrape the sides of the bowl.

Storage/Leftovers: If making the cake a day ahead, keep it in the refrigerator and frost a few hours before serving.

Keep leftovers in the refrigerator for up to 3 days.

Freezer Tips: The unfrosted cake can be frozen for up to 3 months. Wrap well in plastic wrap and then in aluminum foil.

I’m not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition