Tres Leches Cake
When I was a kid, milk products in cans grossed me out for some weird reason. As an adult, the opposite is true, and now I’ll make a recipe just because sweetened condensed milk is in it. So obviously I love tres leches and this is a really good recipe for it! This homemade Tres Leches Cake is super soft, creamy, and soaked with a rich vanilla three-milk mixture before being topped with a fluffy cream cheese whipped cream and fresh macerated strawberries and blueberries for the ultimate dessert. It is SO GOOD!!!
About this Tres Leches Cake with Macerated Berries
Tres leches cake is one of those desserts that's guaranteed to impress while also being pretty simple to make. A light sponge cake is soaked overnight in a sweet vanilla milk mixture, creating an insanely moist texture without becoming too heavy. Finished with a cloud of cream cheese whipped cream and fresh macerated berries- this version is creamy, refreshing, and perfect for everything from birthdays to summer cookouts!
Why You'll Love
Incredibly soft, moist, and creamy
Rich vanilla flavor in every bite
Light sponge cake that absorbs the milk beautifully
Fresh berries balance the sweetness
Perfect make-ahead dessert
Great for birthdays, holidays, and summer entertaining
Easy to slice and serve
Even better the next day
Ingredients You'll Need
Cake
All-purpose flour
Baking powder
Kosher salt
Eggs
Granulated sugar
Whole milk
Vanilla extract
Tres Leches Soak
Sweetened condensed milk
Evaporated milk
Heavy cream
Vanilla extract
Kosher salt
Cream Cheese Whipped Cream
Cream cheese
Powdered sugar
Vanilla extract
Heavy whipping cream
Macerated Berries
Strawberries
Blueberries
Granulated sugar
Lemon juice
How to Make
Start by baking a light sponge cake and allow it to cool completely. Poke holes all over the cake before slowly pouring over the homemade tres leches mixture. Refrigerate overnight so the cake can fully absorb the milk. Top with the cream cheese whipped cream, then serve each slice with plenty of juicy macerated strawberries and blueberries.
Tips for Success
Don't overmix the batter after folding in the egg whites.
Beat the egg whites to stiff peaks for the most tender crumb.
Allow the cake to cool completely before adding the milk soak.
Pour the soak on slowly so it has time to absorb.
Refrigerate overnight for the best flavor and texture.
Add the berries just before serving so they stay fresh and juicy.
Serve chilled.
Frequently Asked Questions
What is tres leches cake?
Tres leches cake is a light sponge cake soaked in three kinds of milk, creating an incredibly moist, rich dessert.
Can I make tres leches cake ahead of time?
Yes! It's actually best when made the day before serving.
Can I use different berries?
Absolutely. Raspberries, blackberries, sliced peaches, or mixed berries all work beautifully.
Why is my tres leches cake still firm?
The cake needs plenty of time to absorb the soak. Refrigerating overnight produces the softest texture.
Can I freeze tres leches cake?
Yes. Freeze the soaked cake without the whipped cream or berries for up to 2 months. Thaw overnight in the refrigerator before decorating.
What to Serve With
Fresh berries
Vanilla ice cream
Coffee or espresso
Cinnamon or a light dusting of ground cinnamon
A squeeze of fresh lime for brightness
More Recipes You'll Love
Tres Leches Cake with Macerated Berries
This Tres Leches Cake is light, ultra-moist, and soaked in a rich vanilla three-milk mixture before being topped with a silky cream cheese whipped cream and fresh macerated strawberries and blueberries. Every bite is creamy, fluffy, and full of fresh berry flavor, making it the perfect dessert for spring, summer, or any special occasion!
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- Pinch of kosher salt
- 2 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 2 cups strawberries, diced
- 1 cup blueberries
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Whisk together the flour, baking powder, and salt.
- In a large bowl, beat the egg whites with 3/4 cup sugar until stiff, glossy peaks form, about 7-10 minutes.
- In a separate bowl, beat the egg yolks with the remaining 1/4 cup sugar until pale and fluffy, about 3–4 minutes. Beat in the milk and vanilla.
- Fold the flour mixture into the egg yolk mixture just until combined.
- Gently fold the whipped egg whites into the batter in three additions until no white streaks remain, being careful not to deflate the batter.
- Spread evenly into the prepared baking dish.
- Bake for 22–28 minutes, or until lightly golden and the center springs back when gently pressed.
- Let cool completely.
- Whisk together all ingredients until smooth.
- Once the cake has cooled completely, poke holes all over the surface with a fork or skewer.
- Slowly pour the soak evenly over the cake.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Beat the cream cheese, powdered sugar, and vanilla until completely smooth.
- Slowly beat in a few tablespoons of the heavy cream until silky and lump-free.
- Add the remaining heavy cream and whip until medium-stiff peaks form.
- Toss the strawberries, blueberries, sugar, and lemon juice together.
- Let stand for 20–30 minutes, until juicy.
- Spoon the berries and some of their juices over each slice just before serving.
- Once the cake has fully absorbed the tres leches soak, spread the cream cheese whipped cream evenly over the top.
- Refrigerate for at least 1 hour before serving.
- Top each slice with a generous spoonful of the macerated berries and their juices.
Nutrition Facts
Calories
552Fat
29 gSat. Fat
18 gCarbs
64 gFiber
1 gNet carbs
63 gSugar
54 gProtein
11 gSodium
357 mgCholesterol
165 mg
