🎂 Tres Leches Cake – Authentic Pastel de Tres Leches Recipe (Professional Edition)
Master the art of making Tres Leches Cake with this professional step-by-step recipe. A light sponge cake soaked in three milks—evaporated, condensed, and heavy cream—finished with whipped cream for the ultimate Latin American dessert.
✨ Introduction – A Latin American Classic
Tres Leches Cake, or Pastel de Tres Leches, is a dessert icon across Latin America. This version features a delicate sponge that absorbs a luscious blend of three milks—evaporated milk, sweetened condensed milk, and heavy cream. Finished with whipped cream, it’s a showpiece for birthdays, weddings, and festive occasions.
💡 Why This Recipe Works
Airy Sponge Base – Maximizes milk absorption without becoming soggy.
Balanced Sweetness – Milk soak adds richness without overpowering.
Professional Finish – Smooth whipped cream topping and optional garnishes.
Versatile Garnishing – Adaptable for any occasion with fruits, spices, or chocolate.
🛒 Ingredients (Metric/Gram Version)
For the Sponge Cake
120 g all-purpose flour
8 g baking powder
2 g salt
5 large eggs (approx. 250 g without shell)
200 g granulated sugar (split: 150 g + 50 g)
80 ml whole milk
5 ml pure vanilla extract
For the Milk Soak
400 ml evaporated milk
300 ml sweetened condensed milk
200 ml heavy cream
For the Whipped Cream Topping
250 ml heavy whipping cream (min. 35% fat)
30 g powdered sugar
5 ml pure vanilla extract
👨🍳 Step-by-Step Method
1️⃣ Preheat and Prepare
Preheat oven to 175°C (350°F).
Grease and line a 23×33 cm (9×13 inch) baking dish.
2️⃣ Make the Sponge Cake
Sift together flour, baking powder, and salt.
Separate eggs into two bowls.
Beat yolks with 150 g sugar until pale; add milk and vanilla.
Beat whites until soft peaks form; gradually add 50 g sugar and beat to stiff peaks.
Fold yolk mixture into whites gently.
Fold in dry ingredients in batches.
Pour into prepared pan; bake 25–30 minutes until a toothpick comes out clean.
3️⃣ Prepare the Milk Soak
Mix evaporated milk, condensed milk, and cream.
Cool cake 10 minutes, poke holes with a skewer.
Slowly pour milk mixture over cake.
Refrigerate for at least 4 hours or overnight.
4️⃣ Whip the Cream Topping
Beat cream, powdered sugar, and vanilla to stiff peaks.
Spread over chilled cake before serving.
🎯 Professional Tips for Success
Use room-temperature eggs for maximum volume.
Gentle folding preserves sponge structure.
Chill overnight for best soak.
Add topping just before serving for freshness.
🍽 Optional Garnishes
Ground cinnamon
Fresh berries
Toasted coconut
Chocolate curls
🥶 Storage
Refrigerate covered for up to 3 days.
Not suitable for freezing.
📊 Nutritional Information (per serving)
Calories: 350 kcal
Fat: 18 g
Carbs: 40 g
Protein: 7 g
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