Tres Leches Snack Cake is my take on a delicious vanilla sponge cake with a thick layer of whipped cream topping garnished with ground cinnamon and macerated strawberries. This snack cake is made a little bit differently but will resemble traditional Tres Leches Cake and is seriously delicious.
What is Tres Leches Cake?
Tres Leches cake is a super unique moist cake that is popular all around the world but the exact origins can be traced back to Latin America, Mexico, and Nicaragua. It is interesting to read about the exact origins of this cake and it can be unclear. It's a light vanilla sponge cake that is soaked with three different kinds of milks and topped with a light whipped topping. There are many similar variations, but the one thing that is always true about this dessert - it's absolutely delicious. This is my mom's favorite dessert that I make. She simply calls it, "Milk Cake".
Please note this is my own take on a milk cake in a snack cake version similar to Tres Leches cake, however I do not claim this to be a traditional authentic method as I may do some things differently below. Below is the method that works for me and my family thoroughly enjoys this version and I hope you do too!
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Ingredients for Tres Leches Cake
This easy Tres Leches Cake calls for mostly simple ingredients, but you will need a lot of dairy - hence the name "three milks". It is a super moist cake due to the additional milk soak and the crumb is the perfectly rich and dense with a sponge like texture due to the eggs, sugar, butter and method in which they are combined.
- unsalted butter
- all purpose flour
- eggs
- granulated sugar
- vanilla extract
- evaporated milk
- sweetened condensed milk
- whole milk
- heavy whipping cream
- baking powder
- salt
- ground cinnamon
- strawberries
- lemon juice
How to Make Tres Leches Snack Cake
This Tres Leches cake starts with creating a vanilla sponge cake, soaking said cake in three different milks, and then topping it with a deliciously thick light and fluffy whipped cream topping, garnished with ground cinnamon and sweet macerated strawberries.
- Step 1: Preheat oven. Cream together softened butter and half of the granulated sugar until combined.
- Step 2: In a separate bowl, beat eggs and remaining sugar with a whisk attachment of an electric mixer on high speed for a few minutes until lighter in color.
- Step 3: Slowly pour the whipped egg and sugar mixture into the butter sugar mixture and mix until combined. Mix in vanilla extract.
- Step 4: In a bowl, whisk together all dry ingredients. Then fold in the dry ingredient mixture (flour, baking powder, salt) into the wet ingredients mixture. Add whole milk and stir until a uniform cake batter forms. Avoid overmixing at this point.
5. Step 5: Prepare 8" or 9" square pan by greasing generously with softened butter and then dusting with a layer of flour. Shake excess flour out. Ensuring that every inch of the pan is prepped will help avoid the cake from sticking. This is a super important step!
6. Step 6: Pour the cake batter into the pan and bake until cooked through and golden brown on top.
7. Step 7: Once baked. Allow to cool to room temperature. Poke random holes with a fork all over the top of the cake.
8. Step 8: Mix together the evaporated milk, whole milk, and sweetened condensed milk. Then, pour the three milk mixture over top of the cake.
9. Step 9: It will look like a lot at first, but the milk will gradually soak in and be absorbed by the cake. Cover with plastic wrap and place in the refrigerator to chill for a minimum of 2 hours.
10. Step 10: Make the whipped cream topping by mixing heavy whipping cream, sugar, and vanilla extract with a whisk attachment on high speed until stiff peaks form.
11. Step 11: Spread whipped cream topping in an even layer on top of the chilled cake, still in the pan.
12. Step 12: The whipped cream layer will be thick and fluffy. I like to spread it on in a smooth even layer, then top with ground cinnamon.
Chill the cake until ready to serve. This 9 inch square snack cake slices perfectly into 16 even square pieces.
How to Make Macerated Strawberries
If you would like to have macerated strawberries as a topping for serving, make the strawberries ahead of time so that they can sit and become soft and juicy.
Making macerated strawberries is very simple. Combine sugar, lemon juice, and sliced strawberries, then let the mixture sit in the refrigerator. Occassionally stir the mixture every 20-30 minutes for the first couple of hours. The longer it sits, the more broken down, sweet, and soft the strawberries will be. Store in an airtight container in the refrigerator.
Step 1: Combine granulated sugar, lemon juice, and sliced strawberries.
Step 2: Let the mixture sit in the refrigerator for at least a couple of hours or overnight for extra sweet softened strawberries. Stir occassionally for the first couple of hours.
Equipment Needed for Tres Leches Cake
There are a few things that you will need to make this tres leches snack cake and as long as you have these kitchen tools handy, making this cake is a breeze!
- liquid and dry measuring cups and spoons
- mixing bowls
- square cake pan with deeper sides - I absolutely love the USA Pan pictured below. An 8 inch (8"x8"x2") or 9 inch (9"x9"x2") square pan works best. I have had it for years and use it for many different baked goods. The tall sides work wonderfully for layered cakes such as this sheet cake recipe and layered dessert bars as well!
- electrix mixer (stand mixer or handheld) with whisk attachment and beater blades
- silicone spatula or a larger utensil to mix cake batter with and scrape the sides of the bowls. You can also use this or the back of a spoon to spread the whipped cream topping on top.
How to Store Tres Leches Snack Cake
Store the finished snack cake in an airtight freezer safe container in the refrigerator for up to three days.
This snack cake usually goes pretty quick with my family, however I have enjoyed it several days after making it and it is delicious. The cake soaks he milk up and retains the moisture and flavor for days in the refrigerator. It is important to keep this cake cold and refrigerated due to all the dairy and milk.
I do not recommend freezing this cake because the texture will change due to the high moisture content of this cake.
Top Tip
Tres Leches cake is best served chilled! It is the one cake I would not recommend serving at room temperature. Although you can, the texture is best when chilled and cold due to the three milk soak. This cake is worth the wait. Letting it fully set in the refrigerator allows for the most beautifully delicious and unique cake you'll ever have!
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Tres Leches Snack Cake
Equipment
- 9"x9"x2" or 8"x8"x2" square cake pan
- electric mixer with whisk and paddle attachments
- mixing bowls and spatulas
- silicone spatula
Ingredients
Vanilla Sponge Snack Cake
- 4 large eggs
- 1 cup granulated sugar (divided in half)
- ½ cup unsalted butter (1 stick, softened at room temperature)
- 1¼ cup all purpose flour
- ⅓ cup whole milk
- 2 teaspoons vanilla extract
- 1½ teaspoon baking powder
- ½ teaspoon kosher salt
Milk Soak (To pour over baked snack cake)
- 10 ounces condensed milk
- 10 ounces evaporated milk
- 4 ounces heavy whipping cream
Whipped Cream Topping
- 2 cups heavy whipping cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Macerated Strawberries (make ahead)
- 2 cups sliced strawberries (washed and tops removed, then sliced)
- 5 Tablespoons granulated sugar
- 2 Tablespoons lemon juice
Instructions
Macerated Strawberries
- Wash the strawberries, remove the tops, and slice the strawberries.
- Mix sliced strawberries with granulated sugar and lemon juice. Let sit in the refrigerator for at least a couple of hours or while you make the cake. Stir every 20-30 minutes for the first couple hours. The longer it sits, the more juice will be produced and the softer the strawberries will become.
Vanilla Sponge Snack Cake
- Preheat the oven to 350℉ (325℉ convection). Prepare baking pan by thoroughly greasing the inside bottom and sides of the pan with softened butterm then dusting with flour. Shake off the excess. Be sure to grease the pan really well to avoid the cake sticking.
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, using an electric mixer fitted with a paddle attachment, cream together softened butter, salt, and ½ cup of sugar until light and fluffy.
- In a separate bowl, using an electric mixer fitted with a whisk attachment, whisk together on medium-high speed the remaining ½ cup sugar and 4 eggs for 2 minutes until mixture is lighter in color and bubbly.
- Add the egg mixture into the creamed butter and sugar mixture, add in vanilla extract then mix on low-medium speed until combined. It's okay if there are small lumps. Mix in dry ingredients until combined, then add the whole milk and mix on low speed until mixture turns into a uniform cake batter - avoid overmixing at this point.
- Pour the cake batter into the prepared/greased pan and bake on the middle rack of the oven for around 22 minutes or until baked through and the top is lightly golden brown.
- Pull the cake from the oven. Allow it to cool in the pan for at least 30 minutes. Using a fork, poke holes all over the top of the cake.
- In a bowl whisk together the three milks - evaporated milk, sweetened condensed milk, and heavy cream for the milk soak. Pour milk mixture over top of the cake covering the entire surface. The milk mixture will look like a lot and puddle around the edges and top of the cake. Spread it around the best you can. Cover the pan with plastic wrap and place the cake in the refrigerator to chill for at least one hour.
Whipped Cream Topping
- With an electric mixer fitted with a whisk attachment, whisk heavy whipping cream, sugar, and vanilla extract together on high speed until stiff peaks form, scraping the bowl down as needed.
- Spread on top of the chilled cake in a thick even layer.
Assembly
- Sprinkle ground cinnamon over the top (optional), Slice and pour some macerated stawberries on top of cake slice just before serving. Enjoy! *Best served chilled. Store in the refrigerator.
Let us know if you made this recipe!