Best Tres Leches Cake Recipe: A blog about a popular cake recipe with step-by-step instructions.

Introduction

This is the best tres leches cake recipe, and it’s so easy to make! I’ve got step-by-step instructions so you can get this delicious dessert on your table in no time.

In a small saucepan, heat 1 cup heavy cream and 1/2 cup sugar until it starts to simmer.

In a small saucepan, heat 1 cup heavy cream and 1/2 cup sugar until it starts to simmer. When the mixture is boiling, remove from heat and set aside for 5 minutes.

Now add 1/4 teaspoon salt and 2 tablespoons vanilla extract to the hot milk mixture; stir well to combine.

Add one can of sweetened condensed milk to the cream and sugar, turn off heat and set aside.

Don’t overheat the mixture or let it boil.

Take it off of the heat when you see a rolling boil, and never let it get too hot. You don’t want to cook these ingredients into an over-cooked mess.

Don’t underheat your milk mixture either—this will result in clumps of sweetened condensed milk that will not dissolve properly into your whipped cream base later on.

As a general rule of thumb: if your milk turns into custard and just sits there at room temperature for more than 10 minutes, you’re asking for trouble! It’s better to be safe than sorry!

If all goes well and there aren’t any obvious signs of curdling or cooking, then add one more can of sweetened condensed milk now before taking off from heat entirely (you’ve already added half a can at this point).

Beat four egg yolks into the creamy mixture until combined.

In a medium bowl, beat four egg yolks until they are light and fluffy. You can use an electric hand mixer or do this by hand with a whisk. Add the egg yolks to the creamy mixture, one at a time and beat until fully incorporated.

Mix five tablespoons of flour into the creamy mixture.

  • Mix five tablespoons of flour into the creamy mixture.
  • Use a whisk to mix the flour with the creamy mixture.
  • Make sure that you are fully incorporating the flour into your cake batter; this will prevent any lumps from forming later on in your baking process.

Take five tablespoons of cake flour and whisk with 1/4 teaspoon baking powder.

Take five tablespoons of cake flour and whisk with 1/4 teaspoon baking powder.

Sift the flour and baking powder together (don’t skip this step!) and then whisk so that the mixture is well-mixed. If you have a stand mixer, use it! If not, use a hand whisk or regular wooden spoon—but remember that overmixing can make your cake tough so be careful when beating on high speed.

Beat the egg whites on high with two tablespoons of sugar until they become light and fluffy.

Beat the egg whites on high with two tablespoons of sugar until they become light and fluffy. You’ll know the whites are ready when you see stiff peaks.

  • Use a very clean bowl and beaters, because any oil or egg yolk will prevent them from whipping up properly.
  • Some recipes call for separating the eggs first, but it’s best to just crack them into a clean bowl so that you don’t have to wash another dish (and also to avoid making a mess).
  • If your eggs aren’t at room temperature, be sure to leave them out while prepping the other ingredients before beating them (about 30 minutes should do the trick).

After the egg whites become light and fluffy, fold them into the creamy mixture.

  • Once the egg whites are glossy, add the sugar and beat on high speed until soft peaks form.
  • Gently fold in the flour and baking powder until just combined.

Pour mixture into a greased 9×13 inch cake pan.

Grease a 9×13 inch baking pan with butter or cooking spray. Spread the mixture evenly in the pan, but do not go above the top of the pan.

Bake at 350 degrees for about 25 minutes or until an inserted toothpick comes out clean.

Bake at 350 degrees for about 25 minutes or until an inserted toothpick comes out clean. If the cake is too brown, cover with foil. If it’s not brown enough, leave uncovered!

This cake is delicious and moist, so don’t be afraid to eat the whole thing by yourself (or share with friends).

While the cake is cooking, open another can of condensed milk, adding one can at a time to the saucepan with cream mixture over medium heat.

While the cake is cooking, open another can of condensed milk, adding one can at a time to the saucepan with cream mixture over medium heat. Heat this mixture until it starts to simmer and then turn off heat and set aside. Now for the fun part: beat four egg yolks into this creamy mixture until combined.

When the cake comes out of the oven, poke holes in it with a fork or toothpick and pour all three cans of condensed milk over it, covering evenly.

  • When the cake comes out of the oven, poke holes in it with a fork or toothpick and pour all three cans of condensed milk over it, covering evenly.
  • Let it cool at room temperature for two to three hours before slicing. The cake will be very moist (hence the name “tres leches”) so make sure you let it cool completely before cutting into pieces.
  • Top with whipped cream and fruit if desired when serving!

Let cool at room temperature. Top with whipped cream and fruit before serving if desired!

Once the cake has cooled, top with whipped cream and fruit if desired!

  • Don’t overbake! The center of the cake will not be completely set when you take it out of the oven. You want to make sure that it’s dry and set, but not too dry or tough. It should still be moist on the inside.
  • Don’t overfill pan: Be careful not to overfill your pan with batter when making this Tres Leches Cake recipe because that would cause overflow once baking begins, which could cause burning around edges or in valleys between peaks in your batter (depending on how much overflow there is). And definitely don’t fill up any more than three-quarters full.*
  • Don’t overmix: It’s important not mix too much after adding flour into wet ingredients because then we might end up having more liquidy mixture which tends towards runniness; so what happens next? That’s right–you’ll end up with flat layers instead of fluffy ones! So just keep mixing until smooth without worrying about any lumps.*

Conclusion

The best Tres Leches Cake recipe will make everyone love you.