HOMEMADE TRES LECHES CAKE — A made-from-scratch cake is infused with a hint of cinnamon, then soaked in three kinds of milk in this traditional Mexican dessert.
I’ve been wanting to try making Homemade Tres Leches Cake (or three milks cake) for awhile now. I’m so glad I finally got around to it!
Although it’s origin is disputed, the recipe for Tres Leches cake supposedly showed up first on a can of evaporated or condensed milk can in Latin America.
The cake itself will seem very dry and airy, which is exactly what you want. It’s going to soak up all that sweet milk and become incredibly moist and delicious.
It really is best if you can make it a day ahead so there is plenty of time for all of the milk to be absorbed. Your cake should be very moist, but not mushy.
But honestly, I couldn’t wait that long to try it, and it was still delicious–although I’m sure it will be even better tomorrow.
I wasn’t sure how my family would receive this cake, since they were all adamant that the did not like Tres Leches cake. But they all kept telling me how good it was and going back for another bite.
They all agreed that it was the homemade cake that made this version so much better than others they had tried. So this will definitely become my go-to recipe for three milks cake.
This Homemade Tres Leches Cake was really quite simple to make, and would be a perfect dessert for Cinco de Mayo, or any Mexican themed meal.
Be sure to save this Homemade Tres Leches Cake recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Homemade Tres Leches Cake
- Cake flour
- Baking powder
- Spices: cinnamon, salt
- Evaporated milk
- Sweetened condensed milk
- Whole milk
- Powdered sugar
For the cake
- 1 3/4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cups sugar
- 5 eggs
- 2 teaspoons vanilla
- 1 (12 oz.) can evaporated milk
- 1 (14oz.) can sweetened condensed milk
- 1 cup whole milk
For the topping
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- Maraschino cherries, drained (optional)
- Preheat the oven to 350 degrees. Lightly grease and flour a 9×13 inch pan and set aside.
- Whisk together the cake flour, baking powder, cinnamon, and salt in a medium mixing bowl and set aside.
- Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 1 minute. Decrease the speed to low, and add the sugar.
- Add the eggs, one at a time, and mix to thoroughly combine. Stir in vanilla. Add the flour mixture to the batter in three batches and mix until just combined.
- Transfer the batter to the prepared pan and spread evenly. Bake for 20 to 25 minutes, or until the cake is just golden and a toothpick comes out clean. Cool completely before adding glaze.
- Prepare the glaze by whisking together the evaporated milk, sweetened condensed milk and half-and-half in a medium bowl.
- Poke the top of the cake all over with a fork. Pour the glaze over the cake. It will seem like a lot, but the cake will soak it all up. Cover the cake and refrigerate for at least 6 hours, or even better, overnight.
- Before serving, make the whipped cream topping by beating the heavy cream, powdered sugar, and vanilla into the bowl of a stand mixer until stiff peaks are formed.
- Spread the topping onto the cake, and return to the refrigerator until ready to serve. Top each serving with a maraschino cherry, if desired.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 110mgSodium: 140mgCarbohydrates: 30gFiber: 0gSugar: 18gProtein: 5g
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