Tres Leches Cake

Name: Tres Leches Cake
Prep time: 38 min
Cook time: 18 min
Total time: 56 min
Yield: Serves 8, 28 x 20 cm pan
Cuisine: Costa Rican
Ingredients: 150 g all-purpose 00 flour; 150 g sugar; ½ teaspoon vanilla powder or 1 teaspoon liquid vanilla extract; 5 eggs; 1 can evaporated milk (365 ml); 1 can condensed milk (395 g); 300 ml regular milk or heavy cream, if preferred; 250 ml whipping cream or Chantilly cream; Liqueur to taste (Irish cream, rum)

Golden, moist cake with smooth Chantilly cream and vanilla, a classic Tres Leches dessert

How do you make a Tres Leches cake?

To make a tres leches cake, beat the eggs with the sugar for 15-20 minutes until light and airy. Gently fold in the sifted flour and vanilla, bake for 15-20 minutes at 180°C, poke holes in the cake, pour over the milk mixture, refrigerate for 2-3 hours, and decorate with whipped cream.

Times

Prep time: 38 min
Cook time: 18 min
Total time: 56 min
Rest time: 3 h 45 min

Nutrition

Calories: 537 calories
Protein: 14.6 g
Fat: 23.3 g
Carbohydrates: 67.3 g

Cuisine: Costa Rican
Diet: Vegetarian

This delicious treat is known for its softness and irresistible milky flavor, created by a unique blend of three dairy products: condensed milk, evaporated milk, and regular milk (some people use heavy cream).
Tres leches cake has earned a special place at Costa Rican celebrations and family gatherings, becoming a symbol of sweetness and joy. Its fluffy texture and ability to absorb the milk mixture make it an ideal dessert for any occasion, from birthday parties to festive dinners.

Servings: Serves 8, 28 x 20 cm pan

Ingredients

Base

150 g all-purpose 00 flour
150 g sugar
½ teaspoon vanilla powder or 1 teaspoon liquid vanilla extract
5 eggs

For soaking

1 can evaporated milk (365 ml)
1 can condensed milk (395 g)
300 ml regular milk or heavy cream, if preferred

For decorating

250 ml whipping cream or Chantilly cream

Optional

Liqueur to taste (Irish cream, rum)

Instructions

Start by placing the whole eggs and sugar in a bowl.
Beat at medium speed to aerate the mixture well. The secret to knowing when it is ready is to draw a letter with the mixture and see that it holds its shape. This may take approximately 15-20 minutes.
At this point, gradually sift the flour over the mixture.
Fold gently from the bottom upward so the mixture does not deflate.
Finally, add the vanilla.
Again, fold from the bottom upward to distribute the vanilla evenly. Preheat the oven to 180°C (350°F).
Gently pour the mixture into the pan; there is no need to grease it.
Once the oven reaches temperature, bake for 15-20 minutes, depending on your oven. Test with a toothpick to check for doneness. Let it cool slightly inside the oven so it does not deflate. While still warm, remove it from the oven and poke plenty of holes all over the cake with a fork. Set aside.
Pour the three milks into a medium bowl and, if desired, add a little liqueur. Beat for a couple of minutes until well combined.
If you are using only the milk mixture, pour it over the cake while it is still hot or warm. If you add liqueur to the milk mixture, wait until the cake is completely cool; otherwise, the alcohol will evaporate.
Place the soaked cake in the refrigerator for 2-3 hours, or preferably prepare it the day before so the flavors can develop more fully.
While the cake rests, whip the cream with an electric mixer for a few minutes until firm. Remember that the cream should be very cold for the best results.
Decorate with a spatula or use a piping bag.
Refrigerate for one hour. Enjoy your delicious tres leches cake well chilled on your special occasion with your favorite drink.

Enjoy your meal!

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