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Tres Leches Sheet Cake Recipe

Tres Leches Sheet Cake Recipe

Learn how to make the best homemade tres leches sheet cake with this easy baking recipe. This traditional Latin American dessert features a light vanilla sponge cake soaked in three milks for an incredibly moist texture. Perfect for celebrations or weekend baking projects!
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
30 mins
Serves:
1 cake (16 slices)
An overhead shot of a rectangular tres leches cake with a cross-section piece removed to showcase the milk-soaked interior. The cake's surface glistens under soft natural light, topped with a cloud-like layer of fresh whipped cream and scattered with bright red strawberry slices and mint leaves for contrast. A vintage silver cake server rests beside the cut piece on an antique ceramic platter, with drops of the sweet milk mixture visible around the edges, emphasizing the cake's signature moistness. The warm, creamy tones of the cake are complemented by a rustic wooden table and a small pitcher of additional milk mixture nearby.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">5 large eggs, separated</li><li class="ingredients-single-item">300g granulated sugar, divided</li><li class="ingredients-single-item">60ml whole milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the milk mixture:</li><li class="ingredients-single-item">400ml sweetened condensed milk</li><li class="ingredients-single-item">350ml evaporated milk</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">500ml heavy whipping cream</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Ground cinnamon for dusting (optional)</li><li class="ingredients-single-item">Fresh berries for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking dish</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Skewer or fork</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly grease your baking dish, then line with parchment paper, allowing some overhang on the sides to easily lift the cake out later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. This pre-mixing ensures even distribution of leavening agents throughout your batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Separate the eggs, placing whites in a large clean bowl (preferably metal or glass) and yolks in another bowl. Make sure no yolk contaminates the whites, as even a small amount of fat can prevent proper whipping.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat the egg whites on medium speed until frothy. Gradually add 100g of the sugar and continue beating until stiff peaks form – the whites should stand up straight when the beaters are lifted. This meringue will provide crucial structure to your sponge cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate large bowl, beat the egg yolks with the remaining 200g sugar until pale and creamy, about 3-4 minutes. The mixture should fall in thick ribbons when lifted with the beater. Add the milk and vanilla extract, mixing until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold the flour mixture into the egg yolk mixture until just combined. Be careful not to overmix, which would develop gluten and result in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a large rubber spatula, gradually fold the beaten egg whites into the batter in three additions. Fold gently using a sweeping motion from bottom to top and rotating the bowl - your goal is to maintain as much air as possible while achieving a homogeneous batter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into the prepared baking dish and spread evenly. Gently tap the pan on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 25-30 minutes, or until the cake is golden and springs back when lightly touched. A toothpick inserted in the center should come out clean. Be careful not to overbake as this can result in a dry cake that won't absorb the milk mixture properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, return the cake to the baking dish (or place in a deep serving dish with sides).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cake cools, prepare the milk mixture by whisking together the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Using a skewer or fork, poke holes all over the cake, going almost to the bottom. These holes allow the milk mixture to penetrate throughout the cake for that signature tres leches texture.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Slowly pour the milk mixture over the cake, pouring about a quarter at a time and allowing it to absorb before adding more. Be patient with this process – it might seem like too much liquid, but the cake will gradually soak it all up. Cover and refrigerate for at least 4 hours, preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>About 30 minutes before serving, prepare the topping. In a chilled bowl, whip the heavy cream until it begins to thicken. Add the sugar and vanilla extract, then continue whipping until soft peaks form – the cream should hold its shape but with tips that gently fold over.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Spread the whipped cream over the soaked cake, creating decorative swirls if desired. Dust lightly with ground cinnamon and garnish with fresh berries if using. Return to the refrigerator until ready to serve.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>To serve, cut into squares and carefully transfer to plates. This cake is incredibly moist, so a cake server or offset spatula works best. Serve chilled and enjoy the luxurious, milk-soaked texture that makes tres leches so beloved!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Tres Leches Sheet Cake?

This cake requires all-purpose flour, baking powder, salt, eggs, sugar and vanilla for the sponge. The signature soaking mixture combines sweetened condensed milk, evaporated milk and whole milk. It's topped with whipped cream, optional cinnamon and fresh berries.

How to cook Tres Leches Sheet Cake at home?

Learn how to cook Tres Leches Sheet Cake by creating a light sponge cake with whipped egg whites folded into a vanilla batter. After baking, poke holes throughout the cooled cake and slowly pour over the three-milk mixture. Allow it to soak for at least 4 hours or overnight before topping with freshly whipped cream for that authentic texture and flavour.

Why is my tres leches cake soggy instead of moist?

A soggy tres leches likely means you've added too much milk mixture too quickly. Pour the milk mixture gradually in stages, allowing each portion to absorb before adding more. Also ensure your sponge has enough structure from properly whipped egg whites to hold the liquid.

Can I make this milk-soaked cake ahead of time?

Absolutely! This dessert actually improves with time as the flavours meld. You can prepare it up to 3 days in advance - make the cake and soak it in the milk mixture, then refrigerate. Add the whipped cream topping just a few hours before serving for best results.

What makes a traditional tres leches cake different from regular sponge cake?

The key difference is the soaking process. While regular sponge cake has a light, airy texture, tres leches is deliberately soaked in three types of milk (condensed, evaporated and whole milk), creating its signature ultra-moist, pudding-like consistency while still maintaining structure.

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Gradually add 100g of the sugar and continue beating until stiff peaks form – the whites should stand up straight when the beaters are lifted." }, { "@type": "HowToStep", "name": "Beat egg yolks", "text": "In a separate large bowl, beat the egg yolks with the remaining 200g sugar until pale and creamy, about 3-4 minutes. Add the milk and vanilla extract, mixing until combined." }, { "@type": "HowToStep", "name": "Combine flour mixture", "text": "Gently fold the flour mixture into the egg yolk mixture until just combined. Be careful not to overmix, which would develop gluten and result in a tougher cake." }, { "@type": "HowToStep", "name": "Fold in egg whites", "text": "Using a large rubber spatula, gradually fold the beaten egg whites into the batter in three additions. Fold gently to maintain as much air as possible while achieving a homogeneous batter." }, { "@type": "HowToStep", "name": "Pour batter", "text": "Pour the batter into the prepared baking dish and spread evenly. 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Serve chilled." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Martínez", "datePublished": "2024-04-05", "reviewBody": "Unbelievably moist, melts in mouth! This takes me back to my grandmother's kitchen in Mexico. The proportions of the three milks are perfect, creating that signature velvety texture without being soggy. Will be making this for every family gathering!", "name": "Authentic and Perfect", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Anika Patel", "datePublished": "2024-04-07", "reviewBody": "Best cake I've ever baked! I was nervous about the milk soaking process but the detailed instructions made it foolproof. My husband who doesn't even like sweets had three pieces in one sitting. The cinnamon dusting adds just the right touch.", "name": "Outstanding Result", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-10", "reviewBody": "Everyone requested the recipe immediately! Made this for a potluck and it disappeared faster than anything else. The sponge texture is perfect - light enough to absorb the milk but sturdy enough not to fall apart. Absolute winner!", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Dubois", "datePublished": "2024-04-12", "reviewBody": "Perfect balance of sweetness! As someone who usually finds desserts too sweet, this was spot on. The whipped cream topping balances everything beautifully. Adding fresh berries as suggested cut through the richness perfectly. Will definitely make again!", "name": "Perfectly Balanced", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Wei Zhang", "datePublished": "2024-04-01", "reviewBody": "Survived three days—still delicious! I was worried it would get soggy but the texture remained perfect even on day three (what little was left). The detailed instructions about folding in the egg whites made all the difference in the cake structure. Outstanding recipe!", "name": "Long-Lasting Deliciousness", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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