Martha Stewart Tres Leches Cake

Martha Stewart tres leches cake takes one easy pan and three milks to become custardy comfort food. Sweetened condensed, evaporated, and whole milk soak a buttery vanilla sponge, then cold whipped cream and fresh summer berries make it a potluck crowd pleaser.

Served cold from the baking pan at birthday parties, holiday tables, and summer cookouts, this make ahead cake needs no plating. Pour the milk in stages while still warm so it absorbs evenly and turns creamy.

Martha Stewart Tres Leches Cake

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Course: DessertCuisine: American, Latin AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

470

kcal

A tender, custardy sponge drenched in three sweetened milks and crowned with cold whipped cream. Every bite is cool, creamy, and impossible to stop eating.

Ingredients

• 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
  

• 1 1/2 cups all-purpose flour
  

• 1 teaspoon baking powder
  

• 1/2 teaspoon coarse salt
  

• 5 large eggs
  

• 1 cup sugar
  

• 1 teaspoon pure vanilla extract
  

• 1 can (14 ounces) sweetened condensed milk
  

• 1 can (12 ounces) evaporated milk
  

• 1 cup whole milk
  

• 2 cups heavy cream
  

• 5 cups fresh fruit (optional), such as oranges or berries, for serving
  

Directions

• Prep and mix dry ingredients: Preheat oven to 350°F. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt.
• Beat the eggs: In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine.
• Fold in flour and butter: With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated.
• Bake the cake: Transfer batter to prepared dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
• Soak with three milks: In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
• Top with whipped cream: Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make tres leches cake ahead of time?

The cake improves after soaking overnight, so making it a day ahead is a smart move. Bake and pour the three milks over the warm sponge, cover with foil, and refrigerate. Add the whipped cream and fruit right before serving, since the cream softens after about 4 hours on the cake.

What fruit goes best on top of tres leches cake?

Summer berries like strawberries, raspberries, and blueberries work best because their tartness cuts the sweetness. Sliced mango, kiwi, or pomegranate seeds make a good winter option. Macerate the berries in a tablespoon of sugar for 15 minutes to draw out extra juice.

How long does tres leches cake last in the fridge?

Covered with foil or plastic wrap, the cake keeps in the fridge for up to 4 days. Add whipped cream only to the portion you plan to serve, since it breaks down after sitting. Do not leave the cake at room temperature for more than 2 hours, or 1 hour on a hot day.

Can I make tres leches cake without an electric mixer?

A balloon whisk works, but plan on 8 to 10 minutes of steady whisking to get the eggs pale and thick. The electric mixer does the same job in about 4 minutes. Everything else in the recipe, folding in flour and butter, mixing the milks, stays the same either way.

Why is my tres leches cake mushy instead of custardy?

Two mistakes cause a mushy result. The first: pouring all the milk over the cake at once, which floods it before it can absorb. Add the milk mixture a little at a time, letting each pour soak in before adding more. The second: soaking a cooled cake instead of a warm one, since warm crumb absorbs liquid much more gradually.