Tres Leches Cake with Berries- The most delicious recipe for Tres Leches Cake! The cake is soaked in a mixture of three milks (tres leches!) making for one of the best desserts you will ever have! The addition of berries makes a fun pop of color and is the perfect dessert to take to parties.
Cinco de Mayo is coming up soon and what better way to celebrate than by enjoying the most delicious Tres Leches Cake ever! If you are unfamiliar with this cake, tres leches means three milks referring to sweetened condensed milk, evaporated milk and heavy cream. (Or some use regular milk.) All you really need to know is these three milks make for the most delicious mixture ever. I could drink this stuff!
The homemade cake is a delicious cake that has the perfect texture for soaking up the tres leche goodness. It’s so good and really not too much work. You could use a cake box mix instead if you prefer. I topped it with homemade whipping cream. (Again you could cheat and use Cool Whip if you prefer.) And mixed berries. With the pretty blue and red berries on top this cake makes for a great Patriotic cake as well!
The cake is so moist and tastes incredible! I’ve made this recipe a couple of times and everyone I shared it with was amazed how delicious it was!
Enjoy!
- butter for greasing
- 1 cup all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- 1 can (14 oz.) evaporated milk
- 1 can (12 oz.) sweetened condensed milk
- pinch of kosher salt
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3 cup mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1 teaspoon sugar
- Butter bottom and sides of a 9x13 inch baking dish, line the bottom with parchment paper then lightly butter the parchment paper.
- Place oven rack in center of oven. Preheat oven to 350 degrees.
- Combine flour, baking powder, and salt in a large bowl. Separate eggs.
- Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow, about 2 minutes. Stir in the ⅓ cup milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
- Using electric beaters, beat egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 20 to 25 minutes or until a toothpick comes out clean. Let cake cool for 10 minutes and then invert cake onto a rack to cool and remove parchment paper. Once cool, return to baking dish.
- In a medium saucepan, combine ½ cup of heavy whipping cream, condensed milk, and evaporated milk with a pinch of salt. Cook over medium-low heat, while stirring until it begins to bubble around the edges, about 3 minutes. Remove from heat.
- Using a toothpick or fork poke holes all over the cake. Slowly pour the milk mixture all over cake starting at edges. It may take a minute to absorb the milk. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight to allow the cake to fully absorb the milk.
- Make the whipped topping by beating the heavy cream, powdered
sugar and vanilla until stiff peaks form, about 3-4 minutes. Smooth over the top of the cake. - Combine the mixed berries in a bowl with 1 teaspoon of sugar and spread on the top of the cake.
- Cut into squares and serve.
- Keep leftovers refrigerated. It still tastes great for up to 3-4 days later.
Adapted from The Pioneer Woman and Spicy Southern Kitchen
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