Classic Tres Leches Cake: A succulent, moist treat with a whipped meringue topping

Classic Tres Leches Cake: A succulent, moist treat with a whipped meringue topping

Embark on a culinary journey with this classic Tres Leches Cake, a traditional dessert loved for its incredibly moist texture and rich milky flavor. This cake is soaked in a sweet blend of three different types of milk, giving it a unique tender and succulent texture. Each layer is meticulously crafted to ensure the perfect balance of moisture and flavor, making every bite irresistibly soft and delicious.


Why you'll love it: The appeal of this Tres Leches Cake lies in its simplicity and depth of flavor. The sponge cake is light and airy, perfectly absorbing the sweet mixture of milks, which includes a touch of cinnamon for a subtle spicy nuance. replaces the word nice with emptypped with a soft, melt-in-your-mouth meringue, this cake is not just a dessert but a celebration of texture and taste that will leave you asking for more.

Perfect occasion: This cake is perfect for a wide range of occasions, from family gatherings to festive celebrations. It is particularly suited to events where comfort food is enjoyed, bringing a feeling of warmth and nostalgia to the table. Whether it's a birthday, holiday, or just a casual get-together, Tres Leches Cake promises to please everyone.

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Decorating Tips: replaces the word nice with emptyp the meringue topping with a light dusting of cinnamon or cocoa powder to add a touch of elegance and enhance the flavor profile. Edible flowers or a sprinkling of finely chopped nuts can also add texture and visual appeal. Serve each slice with a few fresh berries for a pop of color and a refreshing contrast to the creamy richness.

Ingredients for the sponge:

  • ¼ teaspoon of salt
  • 120 ml of milk
  • 220 grams of sugar (divided)
  • 1 teaspoon of baking powder
  • 1 teaspoon of vanilla extract
  • 236 grams of all-purpose flour
  • 6 eggs (whites and yolks separated)

Ingredients for the three-milk mixture:

  • 400 ml of milk
  • 1 large cinnamon stick
  • 300 ml of condensed milk
  • 1 teaspoon of vanilla extract
  • 450 ml heavy cream

Ingredients for the meringue:

  • A pinch of salt
  • 4 egg whites
  • 1 teaspoon of vanilla extract
  • Sugar (double the weight of egg whites)


  1. Line a 20x20x7 cm baking dish with baking paper and lightly grease the sides.
  2. For the sponge cake, mix the flour, baking powder and salt. In another bowl, beat the egg yolks with half the sugar and the vanilla until light. Gradually add the milk.
  3. In another bowl, beat the egg whites until stiff, gradually adding the rest of the sugar, then add to the yolk mixture. Gently incorporate the dry ingredients. Pour into prepared dish.
  4. Bake in a preheated 175°C (350°F) oven until the sponge cake is set and golden, about 25 minutes.
  5. For the three-milk blend, heat the milk with the cinnamon stick until infused. Remove the cinnamon and add the condensed milk, vanilla and cream.
  6. Pierce the cake with a fork while still warm and pour it evenly over the milk mixture. Let it absorb completely.
  7. For the meringue, beat the egg whites with the salt and vanilla until soft peaks form. Gradually add the sugar, beating until stiff and glossy. Spread over the soaked cake.
  8. Briefly toast the meringue until golden brown, watching carefully to avoid burning.
  9. Refrigerate the cake for at least four hours before serving to allow the flavors to meld.

Enjoy this heavenly cake with its delicious flavors and exquisite texture!

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