Why You’ll Love This Recipe

This cake is the definition of indulgent comfort. Despite being soaked in a rich milk mixture, the cake stays light and delicate thanks to the sponge cake base. It’s not overly sweet and is served cold, making it especially enjoyable during warmer months. Tres Leches Cake also gets better as it sits, making it a fantastic make-ahead dessert for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Eggs
Granulated sugar
Whole milk
Vanilla extract
Sweetened condensed milk
Evaporated milk
Heavy cream
Whipping cream (for topping)
Powdered sugar
Ground cinnamon or fresh fruit (optional, for garnish)

Directions

Preheat oven to 350°F and grease a 9×13-inch baking dish.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the egg yolks with part of the sugar until pale and thick. Stir in the milk and vanilla.
Add the dry ingredients to the egg yolk mixture and stir to combine.
In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat to stiff peaks.
Gently fold the egg whites into the batter until fully combined.
Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely. Then poke holes all over the cake using a fork or skewer.
In a bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
Slowly pour the milk mixture over the entire surface of the cake. Refrigerate for at least 4 hours or overnight to allow the cake to fully absorb the milk.
Before serving, whip the cream with powdered sugar until soft peaks form. Spread evenly over the top of the cake and garnish with cinnamon or fresh fruit if desired.

Servings and timing

This recipe serves 12–16 people.
Preparation time: 20 minutes
Baking time: 30 minutes
Chilling time: 4 hours (or overnight)
Total time: 5 hours (including chilling)

Variations

Coconut Tres Leches: Replace some of the heavy cream with coconut milk and top with shredded coconut.
Strawberry Tres Leches: Add a layer of sliced strawberries under the whipped topping.
Caramel Twist: Drizzle dulce de leche on top of the whipped cream.
Coffee Infused: Add a splash of brewed coffee to the milk soak for a subtle mocha flavor.
Gluten-Free: Use a 1:1 gluten-free flour blend to make this cake gluten-free.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days. This cake is best served cold and does not require reheating. In fact, the texture and flavor improve as the cake continues to soak.

FAQs

What does “tres leches” mean?

“Tres leches” means “three milks” in Spanish, referring to the three types of milk used to soak the cake.

Can I make this cake ahead of time?

Yes, it’s even better when made a day ahead to allow the flavors to meld and the cake to fully absorb the milk mixture.

Will the cake get soggy?

No, the sponge cake is designed to absorb the liquid without falling apart. The result is moist but not mushy.

Can I use boxed cake mix?

You can, but a homemade sponge cake yields better texture and flavor for soaking.

Is this cake overly sweet?

It’s sweet, but the whipped cream topping balances it out. You can reduce the amount of sweetened condensed milk slightly if preferred.

Can I freeze Tres Leches Cake?

It’s not ideal to freeze after soaking, but you can freeze the sponge cake base before adding the milk mixture.

Can I use low-fat milk options?

Yes, but using full-fat versions of the three milks gives the best texture and flavor.

Can I top it with fruit?

Yes, fresh berries, sliced bananas, or mango make excellent toppings.

What’s the best way to cut and serve this cake?

Use a sharp knife and wipe it between cuts. Serve directly from the pan with a spatula.

Can I make individual servings?

Yes, bake the cake in muffin tins or ramekins and soak each with a small amount of the milk mixture.

Conclusion

Tres Leches Cake is a rich yet refreshing dessert that’s beloved for its creamy texture and sweet flavor. With its moist sponge base, delicious milk soak, and cloud-like whipped topping, it’s a treat that’s sure to impress. Whether you’re celebrating a special occasion or just satisfying a sweet craving, this classic dessert is always a winning choice.

Tres Leches Cake

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Creamy Tuscan Shrimp is a rich, one-skillet seafood dish featuring tender shrimp in a garlic-Parmesan cream sauce with sun-dried tomatoes and spinach. It’s fast, flavorful, and perfect for both weeknights and special occasions.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American
Diet: Gluten Free

Instructions

Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, reduce heat to medium. Add a little more oil if needed, then sauté garlic for about 30 seconds until fragrant.
Stir in chopped sun-dried tomatoes and cook for another minute.
Pour in heavy cream and bring to a gentle simmer. Add Parmesan cheese and Italian seasoning. Stir until smooth and slightly thickened.
Add spinach and cook until wilted, about 2 minutes.
Return shrimp to the skillet and stir to coat in the sauce. Simmer for another 1–2 minutes to heat through.
Adjust seasoning to taste. Sprinkle with crushed red pepper flakes and garnish with fresh herbs if desired.
Serve hot over pasta, rice, or with crusty bread.

Notes

Use thawed, patted-dry frozen shrimp if fresh isn’t available.
Don’t overcook shrimp—remove as soon as they turn pink and opaque.
Substitute spinach with kale or arugula for variety.
Serve over cauliflower mash or zucchini noodles for a low-carb option.
Reheat gently to avoid rubbery shrimp; add cream if sauce thickens.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 720mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 28g
Cholesterol: 220mg