Tres leches cake recipe, mexican dessert

Indulge in the luscious delight of Tres Leches Cake, a classic Mexican dessert that’s irresistibly moist and creamy.

This heavenly treat, soaked in a trio of rich milks, is topped with fluffy whipped cream and fresh fruits, for the ultimate indulgence.

Perfect for any celebration, it’s a dessert your taste buds will adore!

Tres leches cake recipe topped with fresh fruits

Tres Leches Cake is a dessert like no other—decadently moist, wonderfully creamy, and oh-so-irresistible.

Imagine a soft sponge cake soaked in a luscious blend of three milks: sweetened condensed, evaporated, and heavy cream.

Now picture it topped with billowy whipped cream and an array of vibrant, fresh fruits.

It’s the perfect centerpiece for a birthday party and a sure way to wow your guests.

This recipe is close to my heart—I first made it for a dear friend’s birthday, and let me tell you, the smile on their face was priceless.

The cake’s sweet richness balances beautifully with the natural tartness of berries, juicy mango slices, or even a tropical medley of kiwi and pineapple. Each bite feels like a celebration of flavor and texture.

Creating this masterpiece is easier than you think. The key lies in letting the cake soak overnight, allowing the milks to fully infuse every crumb.

When you’re ready to serve, simply layer on the whipped cream, decorate with fresh fruits, and prepare to dazzle.

This Tres Leches Cake isn’t just a dessert; it’s a gift of love, joy, and unforgettable flavor.

Try it for your next celebration—it might just become your signature party dessert!

Ingredients for Tres leches cake recipe

– For the Cake:

• 5 eggs
• 200 g (1 cup) sugar
• 180 g (1 1/2 cups) all-purpose flour
• 75 ml (1/3 cup) milk
• 1/2 tsp pure vanilla extract
• 1 tsp baking powder
• 1 pinch of salt

– For the Three-Milk Syrup (Tres Leches):

• 1 can (397 g / 14 oz) sweetened condensed milk
• 1 can (397 g / 14 oz) unsweetened evaporated milk
• 100 g (1/2 cup) whole cream or whole milk

– For the Filling:

• 1 glass (250 ml / 1 cup) whipping cream
• 2 tbsp icing sugar
• 1/2 tsp pure vanilla extract
• Fresh fruit to taste (peaches, mangoes, strawberries, pineapple)

step-by-step to make a fruity tres laches mexican cake

– Cake Preparation:

• Preheat the oven to 350°F (175°C).
• Lightly butter a 9-inch (24 cm) baking pan.
• In a large bowl, beat 3/4 cup sugar and 5 egg yolks for 5 minutes until the mixture becomes pale yellow.
• Gradually fold in the milk, vanilla extract, flour, and baking powder into the egg yolk mixture. Set aside.
• In a separate bowl, beat the 5 egg whites until soft peaks form.
• Gradually add 1/4 cup sugar to the egg whites and continue beating until the mixture is glossy and stiff.
• Gently fold the egg whites into the egg yolk mixture.
• Pour the batter into the prepared baking pan.
• Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely on a wire rack.

– Preparation of the Three-Milk Syrup:

• In a bowl, mix the sweetened condensed milk, unsweetened condensed milk, cream, and vanilla extract until smooth.
• Using a fork, gently pierce the cooled cake all over.
• Place the cake back in the baking pan and slowly pour the syrup over it, ensuring it is fully absorbed by basting all sides.
• Cover the cake and refrigerate for at least 12 hours, or ideally 24 hours, to allow the flavors to meld.

– Preparation of the Filling:

• Beat the whipping cream with the icing sugar and vanilla extract until stiff peaks form.
• Spread the whipped cream evenly over the cake.
• Serve with diced fresh fruit on top or on the side.

How to conserve the cake or any left over

To conserve Tres Leches Cake or any leftovers:

– Refrigerate: Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out. Keep it refrigerated, as the milk syrup requires cold storage.

– Shelf Life: The cake stays fresh for 3–4 days in the refrigerator. Beyond that, the texture might become too soggy, and the whipped cream may lose its firmness.

– Freezing (Optional): Although not ideal due to the whipped cream topping, you can freeze the cake for up to 2 months. For best results:

• Remove the whipped cream topping.
• Wrap the cake tightly in plastic wrap and aluminum foil to avoid freezer burn.
• Thaw it in the refrigerator overnight and add fresh whipped cream and fruits before serving.

Other desserts to try

• Lemon poppy seed bread
• Banoffee pie recipe
• Moist apple cake recipe
• Classic french crepes easy recipe
• Blueberry and chia seeds Pancakes recipe