Tres Leches Cake (Pastel de Tres Leches)
Pastel de Tres Leches Pastel de tres lechesSay it: pahs-TEL deh tres LEH-ches
Tres leches is Mexico’s beloved celebration cake: a light, airy sponge soaked with a mixture of evaporated milk, sweetened condensed milk, and heavy cream until it becomes wonderfully moist without falling apart. Served chilled and blanketed with softly whipped cream, it is often finished with cinnamon or fresh fruit. Popular at birthdays, holidays, and family gatherings nationwide, the cake tastes rich, creamy, and delicately sweet, with a texture somewhere between custard-soaked cake and silky pudding.
Tres Leches Cake (Pastel de Tres Leches)
Pastel de Tres Leches, Pastel de tres leches
Pronounced pahs-TEL deh tres LEH-ches
- Serves
- 12
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the sponge
For the milk soak
For the topping
Method
Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish or line it with parchment paper.
In a large bowl, beat the egg yolks with 3/4 cup (150 g) of the sugar until pale and thick, about 3 minutes. Mix in the milk and vanilla extract. Sift in the flour, baking powder, and salt, then fold just until no streaks of flour remain.
In a separate clean bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup (50 g) sugar and beat until glossy stiff peaks form. Fold the egg whites into the batter in three additions, being careful not to deflate them. Pour the batter into the prepared pan and smooth the top.
Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan on a wire rack for 15 minutes, then poke holes all over the surface with a fork or skewer.
In a bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract until smooth. Slowly pour the milk mixture over the warm cake, letting it absorb. Cover and refrigerate for at least 2 hours or overnight.
For the topping, beat the cold heavy cream, sugar, and vanilla extract in a chilled bowl until medium-stiff peaks form. Spread the whipped cream evenly over the chilled cake.
Dust with ground cinnamon if desired, slice into squares, and serve chilled.
Regional variants
Some cooks add a splash of rum or Kahlúa to the milk soak, or layer sweetened fresh strawberries between the cake and whipped cream.
Cook's notes
- For clean slices, chill the soaked cake thoroughly and wipe the knife between cuts.
- Fold the egg whites gently to keep the sponge light and airy; overmixing will deflate the batter.
- If the milk mixture pools on top, wait a few minutes, then spoon it back over or pierce more holes to help it absorb.
Serve with
Serve chilled with fresh strawberries or mango and a dusting of cinnamon; pair with café de olla or horchata.
Make ahead and storage
Make up to 1 day ahead; keep covered in the refrigerator and add the whipped cream just before serving.
