Unleash your sweet tooth with our roundup of 20 Delicious Tres Leches Cake Recipes that promise to transform your dessert game! Whether you’re a baking novice or a seasoned pro, these heavenly, milk-soaked cakes are the perfect blend of simplicity and indulgence. Dive into our list and discover your next show-stopping treat that’s sure to impress at any gathering or satisfy your late-night cravings.
Classic Tres Leches Cake
Delving into the world of desserts, the Classic Tres Leches Cake stands out for its moist texture and rich flavor, achieved by soaking a light sponge cake in a trio of milks. This guide will walk you through each step to create this beloved treat, ensuring success even for beginners.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
- For the topping:
- 1 cup heavy cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup sugar until pale and fluffy. Stir in the milk and vanilla extract.
- Gradually fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk together the evaporated milk, condensed milk, and heavy cream in a large measuring cup.
- Once the cake is baked, let it cool for 10 minutes. Then, pierce the surface all over with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb. Refrigerate for at least 4 hours, or overnight.
- Before serving, whip the heavy cream with sugar and vanilla until stiff peaks form. Spread over the cake.
Best enjoyed chilled, this cake boasts a light, airy texture with a decadently moist interior, thanks to the tres leches soak. For a festive twist, garnish with fresh berries or a sprinkle of cinnamon before serving.
Chocolate Tres Leches Cake
First, let’s dive into the delightful world of baking with a Chocolate Tres Leches Cake, a moist and rich dessert that combines the traditional tres leches with the deep flavor of chocolate. This guide will walk you through each step, ensuring even beginners can achieve delicious results.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar
- 1/3 cup whole milk
- 1 tsp vanilla extract
- For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup sugar until light and fluffy. Stir in the milk and vanilla extract.
- Gradually fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk together the evaporated milk, condensed milk, and heavy cream in a bowl.
- Once the cake is out of the oven and still warm, poke holes all over the surface with a skewer. Slowly pour the tres leches mixture over the cake, allowing it to absorb.
- Refrigerate the cake for at least 4 hours, or overnight, to let the flavors meld.
- For the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cake before serving.
Rich in chocolate flavor and luxuriously moist from the tres leches mixture, this cake is a showstopper. Serve it chilled with a dusting of cocoa powder or fresh berries for an extra touch of elegance.
Strawberry Tres Leches Cake
Welcome to the delightful world of baking with our Strawberry Tres Leches Cake, a perfect blend of sweetness and creaminess that’s bound to impress. This guide will walk you through each step, ensuring even beginners can achieve a delicious result.
Ingredients
- For the cake: 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 5 large eggs (separated), 1 cup granulated sugar, 1/3 cup whole milk, 1 tsp vanilla extract
- For the tres leches mixture: 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 1/4 cup whole milk
- For the topping: 1 1/2 cups heavy cream, 3 tbsp granulated sugar, 1 tsp vanilla extract, 1 cup fresh strawberries (sliced)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup sugar on high speed until pale and fluffy. Stir in the milk and vanilla extract.
- Fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter until no white streaks remain. Pour into the prepared dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
- Meanwhile, whisk together the tres leches mixture ingredients in a bowl. Once the cake is slightly cooled, pierce it all over with a fork and slowly pour the mixture over it.
- Refrigerate the cake for at least 4 hours, or overnight, to allow it to absorb the milk mixture.
- Before serving, whip the heavy cream with sugar and vanilla extract until stiff peaks form. Spread over the cake and top with sliced strawberries.
Cool and creamy, this Strawberry Tres Leches Cake is a refreshing twist on the classic, with the strawberries adding a bright contrast to the rich milky flavors. Serve it chilled for a dessert that’s as beautiful as it is delicious.
Coconut Tres Leches Cake
Let’s dive into creating a luscious Coconut Tres Leches Cake, a tropical twist on the classic dessert that’s sure to impress. This guide will walk you through each step, ensuring even beginners can achieve a moist, flavorful cake.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup coconut milk
- For the topping:
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13 inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla.
- Fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in two additions, being careful not to deflate the mixture.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, mix the tres leches: combine condensed milk, evaporated milk, and coconut milk in a bowl.
- Once the cake is done, let it cool for 10 minutes. Then, pierce the surface all over with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb. Refrigerate for at least 4 hours, or overnight.
- For the topping, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the chilled cake and sprinkle with toasted coconut flakes.
Here’s how your Coconut Tres Leches Cake turns out: incredibly moist with a rich coconut flavor, balanced by the lightness of whipped cream. Serve it chilled for a refreshing dessert, or garnish with fresh berries for a colorful twist.
Pumpkin Spice Tres Leches Cake
First, let’s dive into creating a Pumpkin Spice Tres Leches Cake, a delightful twist on the classic dessert that combines the warmth of pumpkin spice with the creamy, moist texture tres leches is known for. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1/2 tsp vanilla extract
- For the tres leches mixture:
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/4 cup heavy cream
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- In a bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
- In another bowl, beat egg yolks with 3/4 cup sugar until light and fluffy. Mix in milk and vanilla.
- Gradually fold the dry ingredients into the yolk mixture until just combined.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, preserving as much air as possible.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake bakes, mix evaporated milk, condensed milk, and heavy cream in a saucepan over low heat until combined. Do not boil.
- Once the cake is baked, let it cool for 10 minutes. Then, pierce it all over with a fork and slowly pour the tres leches mixture over it.
- Refrigerate the cake for at least 4 hours, or overnight, to allow it to absorb the milk mixture.
- Before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the cake.
Ultimate in comfort, this Pumpkin Spice Tres Leches Cake offers a moist, creamy texture with a hint of spice. Serve chilled with a sprinkle of cinnamon or a dollop of whipped cream for an extra touch of indulgence.
Banana Tres Leches Cake
Zesty and inviting, this Banana Tres Leches Cake combines the creamy richness of traditional tres leches with the sweet, comforting flavor of ripe bananas. Perfect for beginners, this guide will walk you through each step to ensure a moist, flavorful dessert that’s sure to impress.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 eggs, separated
- 1 cup sugar, divided
- 1/3 cup milk
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- For the tres leches mixture:
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- For the topping:
- 1 cup heavy cream
- 1 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour a 9×13 inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat egg yolks with 3/4 cup sugar until light and fluffy. Stir in milk, vanilla, and mashed bananas.
- Gradually fold the dry ingredients into the banana mixture until just combined.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the banana batter until no white streaks remain.
- Pour the batter into the prepared dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, mix evaporated milk, condensed milk, and heavy cream in a bowl.
- Once the cake is baked, let it cool for 10 minutes. Then, poke holes all over the cake with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb. Refrigerate for at least 1 hour.
- For the topping, whip heavy cream with sugar and vanilla until stiff peaks form. Spread over the chilled cake.
- Serve chilled, garnished with banana slices if desired.
Creamy and luscious, this Banana Tres Leches Cake offers a delightful twist on the classic, with the bananas adding a natural sweetness and moisture. For an extra touch, drizzle with caramel sauce or sprinkle with cinnamon before serving.
Mango Tres Leches Cake
Kickstart your baking adventure with this tropical twist on a classic dessert. Mango Tres Leches Cake combines the creamy, dreamy texture of traditional tres leches with the sweet, tangy flavor of ripe mangoes, perfect for summer gatherings.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- For the mango puree:
- 2 ripe mangoes, peeled and diced
- 2 tbsp granulated sugar
- For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup whole milk
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat egg yolks with 3/4 cup sugar until pale. Mix in milk and vanilla.
- Fold the dry ingredients into the yolk mixture until just combined.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in two additions.
- Pour the batter into the prepared dish. Bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake bakes, blend mangoes and sugar until smooth for the puree.
- In a separate bowl, whisk together the three milks for the tres leches mixture.
- Once the cake is baked, let it cool for 10 minutes. Poke holes all over with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb.
- Spread the mango puree evenly over the cake.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the mango layer.
- Refrigerate for at least 4 hours, or overnight, before serving.
Creating a visually stunning dessert, garnish with thin mango slices or a sprinkle of cinnamon before serving. The cake should be moist, with layers of creamy and fruity flavors that meld beautifully together.
Lemon Tres Leches Cake
Every baker knows the joy of a moist, flavorful cake, and this Lemon Tres Leches Cake is no exception. It’s a refreshing twist on the classic, combining the tangy zest of lemon with the rich, creamy texture that tres leches is famous for.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- Zest of 1 lemon
- For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup whole milk
- 2 tbsp lemon juice
- For the topping:
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Thin lemon slices for garnish
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat egg yolks with 3/4 cup sugar until pale. Mix in milk, vanilla, and lemon zest.
- Fold the dry ingredients into the yolk mixture until just combined.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in two additions, being careful not to deflate the mixture.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake bakes, whisk together the evaporated milk, condensed milk, whole milk, and lemon juice for the tres leches mixture.
- Once the cake is baked, let it cool for 10 minutes. Then, pierce the surface all over with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb. Refrigerate for at least 4 hours, or overnight.
- For the topping, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled cake.
- Garnish with thin lemon slices before serving.
This Lemon Tres Leches Cake is irresistibly moist with a bright lemon flavor that cuts through the sweetness. Serve it chilled for a refreshing dessert that’s perfect for any occasion.
Coffee Flavored Tres Leches Cake
Perfect for those who adore the rich aroma of coffee paired with the creamy sweetness of tres leches, this Coffee Flavored Tres Leches Cake is a delightful twist on the classic dessert. Let’s dive into creating this indulgent treat with a step-by-step guide that ensures success even for beginners.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup sugar, divided
- 1/3 cup milk
- 1 tsp vanilla extract
- 2 tbsp instant coffee granules
- For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
- 1 tbsp coffee liqueur (optional)
- For the topping:
- 1 cup heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup sugar until light and fluffy. Stir in the milk, vanilla extract, and instant coffee granules until well combined.
- Gradually fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and coffee liqueur (if using) in a large bowl.
- Once the cake is done, let it cool for 10 minutes. Then, pierce the surface all over with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb. Refrigerate for at least 4 hours, or overnight.
- Before serving, whip the heavy cream with sugar and vanilla extract until stiff peaks form. Spread over the cake.
Light and moist, this Coffee Flavored Tres Leches Cake boasts a perfect balance of coffee bitterness and milky sweetness. Serve chilled with a dusting of cocoa powder or a drizzle of caramel for an extra touch of elegance.
Red Velvet Tres Leches Cake
This Red Velvet Tres Leches Cake combines the rich, velvety texture of red velvet with the moist, milky goodness of tres leches for a dessert that’s sure to impress. Today, we’ll walk through each step to ensure your cake turns out perfectly.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk together sweetened condensed milk, evaporated milk, and whole milk in a bowl.
- Once the cake is baked, let it cool for 10 minutes, then poke holes all over the surface with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb. Tip: Pouring slowly ensures even absorption.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the milk mixture to fully soak in.
- Before serving, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form, then spread over the cake. Tip: For best results, ensure the heavy cream is very cold before whipping.
By now, your Red Velvet Tres Leches Cake should be a showstopper, with its moist crumb and rich, creamy topping. Best served chilled, it’s a delightful twist on two classic desserts that’s perfect for any occasion.
Caramel Tres Leches Cake
Gathering all the necessary ingredients and tools before starting can make the process of making a Caramel Tres Leches Cake much smoother. This dessert combines the rich flavors of caramel with the moist, milky goodness of traditional tres leches cake, creating a decadent treat that’s perfect for any occasion.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup heavy cream
- 1/2 cup caramel sauce
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Additional caramel sauce for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the milk and vanilla extract.
- Gradually fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter until no white streaks remain. Pour the batter into the prepared dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- In a large measuring cup, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and caramel sauce.
- Poke holes all over the cooled cake with a fork. Slowly pour the tres leches mixture over the cake, allowing it to absorb.
- Cover and refrigerate the cake for at least 4 hours, or overnight.
- Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread over the cake and drizzle with additional caramel sauce.
Keeping the cake refrigerated until serving ensures it stays moist and flavorful. The caramel tres leches cake is irresistibly creamy with a perfect balance of sweetness, making it a show-stopping dessert that’s sure to impress.
Peanut Butter Tres Leches Cake
Baking a Peanut Butter Tres Leches Cake combines the creamy richness of peanut butter with the moist, milky goodness of traditional tres leches. This guide will walk you through each step to ensure your cake is as delightful to make as it is to eat.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup heavy cream
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 cup creamy peanut butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- In a large bowl, beat the peanut butter and sugar together until light and fluffy. Tip: Ensure your peanut butter is at room temperature for easier mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and whole milk to the peanut butter mixture, beginning and ending with the flour. Mix until just combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a large measuring cup.
- Once the cake is baked, let it cool for 10 minutes. Then, pierce the surface all over with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb. Tip: Pouring the mixture slowly ensures even absorption.
- Cover and refrigerate the cake for at least 4 hours, or overnight.
- Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the cake and drizzle with peanut butter.
You’ll love the creamy texture and the perfect balance of sweetness and peanut butter flavor in every bite. Try serving it with a sprinkle of crushed peanuts for an extra crunch.
Almond Tres Leches Cake
Tres leches cake, a beloved dessert, gets a nutty twist with this Almond Tres Leches Cake recipe. Perfect for beginners, this guide will walk you through each step to create a moist, flavorful cake that’s sure to impress.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp almond extract
- For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
- 1 tsp almond extract
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp almond extract
- 1/4 cup sliced almonds, toasted
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Mix in milk and almond extract.
- Gradually fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, preserving as much air as possible.
- Pour the batter into the prepared dish. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, whisk together evaporated milk, condensed milk, heavy cream, and almond extract for the tres leches mixture.
- Once the cake is baked, let it cool for 10 minutes. Then, pierce the surface all over with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb. Refrigerate for at least 4 hours, or overnight.
- For the topping, whip heavy cream, powdered sugar, and almond extract until stiff peaks form. Spread over the chilled cake.
- Sprinkle toasted almonds on top before serving.
Almond Tres Leches Cake offers a delightful contrast between the creamy topping and the moist, almond-infused cake beneath. Serve chilled with a drizzle of caramel or fresh berries for an extra touch of elegance.
Vanilla Bean Tres Leches Cake
Absolutely no dessert captures the essence of indulgence quite like a Vanilla Bean Tres Leches Cake. This recipe walks you through creating a moist, milk-soaked sponge cake infused with the aromatic flavors of vanilla bean, topped with a light whipped cream frosting.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 vanilla bean, split and seeds scraped
- For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup whole milk
- For the whipped topping:
- 1 1/2 cups heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla bean seeds.
- Fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, preserving as much air as possible.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then pierce all over with a fork.
- Whisk together the tres leches mixture and slowly pour over the cake. Refrigerate for at least 4 hours, or overnight.
- For the topping, beat heavy cream, sugar, and vanilla until stiff peaks form. Spread over the chilled cake before serving.
Light as air yet rich in flavor, this Vanilla Bean Tres Leches Cake is a showstopper. Serve it chilled with a dusting of cinnamon or fresh berries for an extra touch of elegance.
Raspberry Tres Leches Cake
Now, let’s dive into creating a delightful Raspberry Tres Leches Cake, a perfect blend of moist sponge cake soaked in three kinds of milk and topped with fresh raspberries. This recipe is designed for beginners, with each step carefully explained to ensure success.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup heavy cream
- For the topping:
- 1 cup fresh raspberries
- 1 cup heavy cream, whipped to stiff peaks
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the milk and vanilla extract.
- Gradually fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter until no white streaks remain. Pour into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a large measuring cup, whisk together the sweetened condensed milk, evaporated milk, and heavy cream. Poke holes all over the cake with a skewer, then slowly pour the milk mixture over the cake, allowing it to absorb.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the milk mixture to fully soak in.
- Before serving, spread the whipped cream over the cake and top with fresh raspberries. Dust with powdered sugar if desired.
Light and airy, this Raspberry Tres Leches Cake is a dreamy dessert with a perfect balance of sweetness and tartness from the raspberries. Serve it chilled for a refreshing treat that’s sure to impress.
Blueberry Tres Leches Cake
This Blueberry Tres Leches Cake is a delightful twist on the classic dessert, combining the moist, milky goodness of tres leches with the fresh, tangy burst of blueberries. Perfect for summer gatherings or whenever you crave something sweet and refreshing.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- For the blueberry topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup sugar until pale and thick. Stir in the milk and vanilla.
- Gradually fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, combine the sweetened condensed milk, evaporated milk, and heavy cream in a saucepan. Heat over low until warm, then set aside.
- In another saucepan, cook the blueberries, sugar, and lemon juice over medium heat until the blueberries burst and the sauce thickens slightly, about 10 minutes. Set aside to cool.
- Once the cake is baked, let it cool for 10 minutes. Then, poke holes all over the cake with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb. Refrigerate for at least 1 hour.
- Spread the blueberry topping over the cake before serving.
One bite of this cake reveals a cloud-like texture soaked with the rich tres leches mixture, perfectly balanced by the vibrant blueberry topping. Serve it chilled with a dollop of whipped cream for an extra indulgent treat.
Matcha Green Tea Tres Leches Cake
Creating a Matcha Green Tea Tres Leches Cake combines the earthy tones of matcha with the creamy sweetness of traditional tres leches, offering a unique twist on a classic dessert. Carefully follow each step to ensure a moist, flavorful cake that’s sure to impress.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp matcha green tea powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp matcha green tea powder
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together flour, matcha powder, baking powder, and salt.
- In a large bowl, beat egg yolks with 3/4 cup sugar until light and fluffy. Stir in milk and vanilla.
- Fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in two additions, being careful not to deflate the mixture.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk together evaporated milk, condensed milk, and heavy cream in a bowl.
- Once the cake is baked, let it cool for 10 minutes. Then, pierce the surface all over with a fork.
- Slowly pour the tres leches mixture over the cake, allowing it to absorb. Refrigerate for at least 1 hour.
- For the topping, whip heavy cream with powdered sugar and matcha powder until stiff peaks form. Spread over the chilled cake.
After chilling, the cake will have a moist, sponge-like texture that perfectly soaks up the tres leches mixture. The matcha adds a subtle bitterness that balances the sweetness, making it a sophisticated dessert option. Serve chilled with a dusting of matcha powder on top for an extra touch of elegance.
Hazelnut Tres Leches Cake
Unveiling the secrets to a decadent Hazelnut Tres Leches Cake, this recipe combines the richness of three milks with the nutty elegance of hazelnuts, creating a dessert that’s as luxurious as it is comforting. Follow these steps carefully to ensure your cake is moist, flavorful, and perfectly balanced.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup finely ground hazelnuts
- For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 cup toasted hazelnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, salt, and ground hazelnuts.
- In a large bowl, beat the egg yolks with 3/4 cup sugar until light and fluffy. Stir in the milk and vanilla extract.
- Gradually fold the dry ingredients into the yolk mixture until just combined.
- In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a large bowl.
- Once the cake is done, let it cool for 10 minutes. Then, pierce it all over with a fork and slowly pour the tres leches mixture over it, allowing the cake to absorb the liquid.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld.
- Before serving, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the cake and sprinkle with toasted hazelnuts.
Light and airy yet rich and moist, this Hazelnut Tres Leches Cake is a showstopper that balances the sweetness of the milks with the earthy depth of hazelnuts. Serve it chilled with a drizzle of chocolate sauce for an extra layer of indulgence.
Tiramisu Tres Leches Cake
Gather around as we dive into the delightful fusion of Italian and Latin flavors with a Tiramisu Tres Leches Cake. This recipe combines the creamy, coffee-soaked layers of tiramisu with the moist, milky goodness of tres leches cake, creating a dessert that’s irresistibly rich and perfectly balanced.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- For the tiramisu topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp instant coffee granules dissolved in 1/4 cup hot water
- Cocoa powder for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, combine the sweetened condensed milk, evaporated milk, and whole milk in a saucepan. Heat over low until well mixed, then set aside to cool slightly.
- Once the cake is done, let it cool for 10 minutes. Then, poke holes all over the surface with a fork. Tip: This allows the milk mixture to soak in evenly.
- Slowly pour the milk mixture over the cake, ensuring it’s absorbed. Refrigerate for at least 1 hour.
- For the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cake.
- Drizzle the coffee mixture over the whipped cream and dust with cocoa powder. Tip: Use a fine mesh sieve for an even cocoa dusting.
- Chill for another 30 minutes before serving to let the flavors meld.
Velvety layers of coffee-infused cream and moist cake make every bite a heavenly experience. Serve chilled with a sprinkle of cocoa or a side of fresh berries for a refreshing contrast.
Oreo Tres Leches Cake
You’re about to embark on a delightful baking journey that combines the creamy, dreamy texture of Tres Leches with the crunchy, chocolatey goodness of Oreos. This Oreo Tres Leches Cake is a showstopper that’s surprisingly simple to make, even for beginners. Let’s dive into the ingredients and steps to create this decadent dessert.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 10 Oreo cookies, crushed
For the tres leches mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup whole milk
For the topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 5 Oreo cookies, crushed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Carefully stir in the boiling water until the batter is smooth. Fold in the crushed Oreos.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and whole milk in a medium bowl.
- Once the cake is done, let it cool for 10 minutes. Then, poke holes all over the cake with a fork.
- Slowly pour the tres leches mixture over the cake, ensuring it seeps into the holes. Refrigerate the cake for at least 1 hour to allow it to absorb the milk mixture.
- For the topping, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cake and sprinkle with crushed Oreos.
Now, your Oreo Tres Leches Cake is ready to impress. The cake is incredibly moist, thanks to the tres leches mixture, with a rich chocolate flavor and delightful Oreo crunch. Serve it chilled for a refreshing dessert that’s perfect for any occasion.
Conclusion
Concluding our sweet journey, these 20 Delicious Tres Leches Cake Recipes offer a treasure trove of flavors to explore. Whether you’re a novice or a seasoned baker, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below! And if you’ve enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!
