Vanilla Cream Tres Leches Cake

Moist Vanilla Cream Tres Leches Cake slices topped with whipped cream frosting and lightly dusted with cocoa powder, served on a white marble tray. — Vanilla Cream Tres Leches Cake slices dusted with cocoa powder—soft, moist, and irresistibly creamy. A classic Latin dessert with an elegant touch.

Vanilla Cream Tres Leches Cake is a dessert that proves classic flavors never go out of style. This light sponge cake is soaked in three kinds of milk—evaporated, condensed, and heavy cream—creating a moist and luscious bite every single time. Topped with fluffy vanilla whipped cream and garnished with fresh berries, it’s the perfect balance of rich yet refreshing.

Because it’s served cold, Vanilla Cream Tres Leches Cake is a go-to for birthdays, dinner parties, or holidays when you need a make-ahead treat. The overnight soak allows the sweet milk mixture to fully absorb into the cake, giving it a velvety texture that practically melts in your mouth.

Originally popularized in Latin America, this cake became beloved worldwide when canned milk became widely available. Its versatility and celebratory feel keep it timeless, whether served at family gatherings or festive events.

Make this cake once, and it’s sure to become a signature dessert at your table.

Recipe Yield: 12 servings

INGREDIENTS

1 cup all-purpose flour
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
½ cup heavy cream
5 large eggs, separated
1 cup granulated sugar, divided
⅓ cup whole milk
1 tsp pure vanilla extract
1 ½ tsp baking powder
¼ tsp salt

Topping:
1 ½ cups heavy cream
3 tbsp powdered sugar
1 tsp pure vanilla extract
Ground cinnamon or unsweetened cocoa powder, for dusting
Fresh strawberries or raspberries, for garnish (optional)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter and lightly dust with flour.

2. Make the cake batter:
In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, beat egg yolks with ¾ cup sugar until pale and fluffy. Mix in milk and vanilla. Gently fold dry ingredients into wet mixture until just combined.

3. Whip the egg whites:
In a clean bowl, beat egg whites until soft peaks form. Add remaining ¼ cup sugar and continue beating until stiff peaks form. Fold egg whites into batter in three additions, keeping mixture airy.

4. Bake the cake:
Pour batter into prepared dish and smooth the top. Bake 28–32 minutes, until golden and a toothpick inserted comes out clean. Cool in pan for 15 minutes.

5. Prepare the milk soak:
Whisk together evaporated milk, sweetened condensed milk, and heavy cream. Poke cooled cake all over with a fork, then slowly pour milk mixture evenly over the top. Cover and refrigerate for at least 4 hours, or overnight for best results.

6. Whip the topping:
Beat heavy cream with powdered sugar and vanilla until soft peaks form. Spread whipped cream evenly over chilled cake.

7. Garnish and serve:
Top with fresh berries, then lightly dust with ground cinnamon for a classic touch or cocoa powder for an elegant variation. Serve cold, and enjoy the rich, creamy layers.

Helpful Tips to Perfect This Recipe

Don’t skip the chill: Allowing the cake to rest overnight in the milk soak creates the iconic moist, melt-in-your-mouth texture that defines a true Vanilla Cream Tres Leches Cake.
Use room-temperature eggs: Warmer eggs whip higher and faster, giving the sponge cake the light structure it needs to hold the milk mixture.
Whip cream just right: Stop beating as soon as soft peaks form. Over-whipped cream turns grainy and won’t spread smoothly on top of the cake.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉