Tres Leches Cake
This authentic Tres Leches Cake recipe will blow your mind! A sweet sponge cake is riddled with holes then drenched in sweetened condensed milk, heavy cream and evaporated milk to create a soft, melt-in-your mouth cake all topped with light and airy whipped cream and cinnamon. The emerging easy Tres Leches Cake is ridiculously moist without becoming soggy, decadent yet light and exploding with sweet, cinnamon, cream flavor with a hint of caramel. This dreamy indulgent dessert is the ultimate make ahead dessert because it only gets better the next day, perfect for holidays (looking at you Christmas), and entertaining. I’ve included step-by-step photos of how to make Tres Leches Cake and tips and tricks so you can create this show-stopping dessert at home!
Tres Leches Milk Mixture
Stabilized Whipped Cream Topping
Tres Leches Cake should be tightly covered ONCE YOU ADD THE TOPPING – not before – and stored in the refrigerator. It is good for up to five days.
This Tres Leches Cake recipe can be made 1-2 days in advance and will taste even better as the cake has more time to soak up the tres leches. You can even add the whipped cream topping IF you use the corn syrup because this stabilizes the whipped cream. If you don’t use the corn syrup, you will want to add the topping right before serving or it won’t be as fluffy.
You may freeze the cake portion of the Tres Leches Cake but not the assembled, soaked cake or it will become mushy. The topping also doesn’t freeze well.
To freeze the cake portion: