Tres leches is a milk soaked sponge cake that’s super popular in the Dominican Republic and lots of other Latin countries. It’s topped with whipped cream and fresh strawberries for the perfect bite!
The lightness of this cake makes it irresistible. It’s not overly sweet or rich to the point of being overwhelming. This is the kind of cake that makes you want more with every bite.
Tres leches means three milks
The name of this cake literally translates to “three milks” in Spanish, and trilece is a also another way of saying sweet dessert in Spanish.
Which 3 milks you should use
The three milk combo I love is condensed milk, evaporated milk, and coconut milk. They make the cake sweet and moist, and I especially love the touch of coconut flavor that the coconut milk adds to tres leches.
Will all that milk fit into my cake?
It may not seem like it will, but the cake will soak up every last drop of milk. Just pour slowly and evenly along the entire cake, and don’t forget the edges!
Tips for a true Dominican tres leches
Tres leches isn’t just a Dominican thing, but we definitely add our own twist to it. Like switching the whipped cream topping for meringue (Dominican sospiro) and using a soft but sturdy cake base (kinda like the texture of Dominican bizcocho).
A sprinkle of cinnamon or topping the cake with cherries instead of strawberries are a couple other details you’ll find in a Dominican tres leches.
Tres Leches Cake Recipe
Equipment
- 9 inch baking dish
Ingredients
- 2/3 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 eggs (separated)
- 1 cup sugar
- ¼ cup milk or water
- 1 tsp vanilla extract
- 1 tbsp butter
- 1 can condensed milk
- 1 can evaporated milk
- 1/2 cup coconut milk
- 1 cup heavy whipping cream
- 1 tbsp sugar
- Strawberries or cherries, for topping
- Cinnamon for topping (optional)
Instructions
- Preheat oven to 350°. Combine flour, baking powder, and salt in a bowl and set aside.
- Combine egg whites with ¾ cup of sugar and mix with electric mixture until stiff peaks are formed, then set aside.
- Combine egg yolks and remaining ¼ of sugar and mix with a whisk until it turns light brown in color. Mix in vanilla and milk, then set aside.
- Add egg yolk mixture to dry mixture and mix until well combined. Fold egg white mixture into the mixture, being careful not to overmix.
- Butter the baking dish and pour the mixture into baking dish and bake for 25 in a glass baking dish, or 30 minutes in a ceramic baking dish. Remove from oven and allow to cool for an hour.
- Remove cake from dish and clean dish before flipping the cake and and returning it to dish. Poke several holes all around the cake (including the edges) using a fork.
- Combine condensed milk, evaporated milk, and coconut milk in a cup and slowly pour entire mixture onto the cake. Set aside for at least 2 hours, or preferably overnight.
- In a bowl, combine heavy whipping cream and sugar, then mix with an electric hand mixture until thick peaks form.
- Top the cake with layer of the whipped cream and top strawberries. and a sprinkle of cinnamon. Buen provecho!
Video
Notes
- Fold the egg white mixture into the rest of the ingredients to avoid removing all the air whipped into the egg white mixture.
- Pour the milk into the cake slowly and evenly, and don’t forget the edges!
- Once baked and cooled, be sure to remove the cake from the baking dish to make it easier to remove later during serving.
