Easy Tres Leches Cake

I like to call this Easy Tres Leches Cake my Red, White, and Blueberry Tres Leches. It is perfectly festive for the summer, and appropriate to take to any Memorial Day, 4th of July, or Labor Day party. It's a super fluffy cake, topped with airy whipped cream, and a sweet and tart blueberry jam.

After adding the whipped cream you can really add any fruit you like to the top of your cake. But I love the festive sprinkle of the red, white, and blue topping so I typically stick with this array.

Ingredients

Now don't let the ingredient list for this recipe deter you from making it. Yes, it's a little on the long side, but the cake is SUPER easy to make and has very little active time. Once you whip up the cake and get it in the oven, I make the jam and milk soak so the active time is minimal, and then just let them hang out while the cake bakes and cools.

The good news is that non of the ingredients are really that out of the ordinary. They are inexpensive and easy to get your hands on. And as usual, homemade is much cheaper and more delicious than storebought any day of the week!

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

This cake is what is known as a sponge. Because of that, you really have to whip the eggs and sugar into submission. It also allows the cake to a soak up all the milk you pour into it, making the tres leches what it is.

Start by whipping the eggs, for 6-7 minutes until they are light and fluffy.

Then place the cake batter into a buttered 9x13 baking pan. Buttering the pan is crucial, use butter and a brush because otherwise the sponge will stick and you DO NOT want that at all.

Bake the cake until set, then cool on a wire rack. While the cake is still warm I poke lots of holes in the cake using chopsticks or a skewer. Let the cake cool completely then soak it with the milk mixture.

Then let the cake cool completely. Place it in the fridge and everything get really cold. This can even be done up to a day ahead of time. Once cool, you can top the cake with whipped cream and your favorite fruits, I make a blueberry jam for this one, and top with strawberries and a little mint.

Now your cake is ready to eat. It can be kept in the fridge for up to 3 days. And if you are like me, you put your slice in a bowl and mash everything together to eat it.

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📖 Recipe

Yield: 1, 9x13 cake

Easy Tres Leches Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Cooling Time: 4 hours

Total Time: 5 hours 20 minutes

I like to call this Easy Tres Leches Cake my Red, White, and Blueberry Tres Leches. It is perfectly festive for the summer and the 4th of July!

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Ingredients

for the jam:

• 2 cups Wild Blueberries, frozen
• ½ cup Granulated Sugar
• Juice of 1 Lemon

for the cake:

• Butter, for the pan
• 6 large eggs, at room temperature
• 2 cups sugar
• 3 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup milk, at room temperature
• 4 cups heavy cream, divided
• One 12-ounce can evaporated milk
• Zest of 1 Lemon
• One 14-ounce can sweetened condensed milk
• ¼ -½ cup Powdered Sugar
• Sliced Fresh Strawberries, for topping
• Mint Leaves, thinly sliced for garnish

Instructions

for the jam:

1. In a small skillet, over medium heat, bring the blueberries, sugar, and lemon juice to a simmer. Simmer for 7-8 minutes, while stirring. Remove from the heat and let cool to room temp.

for the cake:

1. Preheat the oven to 325°F and lightly grease a 9x13-inch baking pan with butter.
2. In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed until light and fluffy and the color is lightened, 6 to 7 minutes. 
3. Add 2 teaspoons of the vanilla and mix until fully combined.
4. With the mixer on low speed, add half the flour, and the baking powder and salt. 
5. Then add the milk and finish with the remaining flour.
6. Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, 35-40 minutes. Let the cake cool completely, for about an hour.
7. While the cake bakes, prepare the milk soak. In a medium saucepan, whisk together 2 CUPS HEAVY CREAM, evaporated milk, and lemon zest. Bring to a boil over medium heat, then reduce the heat and simmer for 2 minutes, stirring occasionally, until completely combined and smooth. Set aside for 5 to 8 minutes to let the flavors meld.
8. Whisk in the sweetened condensed milk and the remaining 1 teaspoon vanilla into the cream mixture.
9. Using a fork, skewer, or some chopsticks, poke holes in the top of the cooled cake. 
10. Slowly pour the cream mixture over the cake letting it soak in as you go.
11. Cover with plastic wrap and refrigerate for at least 2 hours.
12. Prepare the whipped topping while the cake rests using the remaining 2 cups of heavy cream.
13. In the bowl of a stand mixer, fitted with the whisk attachment, whip the cream with the powdered sugar until thickened and a soft peaks form. Spread the whipped cream over the cooled and chilled cake.
14. Top with the blueberry jam, sliced strawberries, and sliced mint leaves, if desired.
15. Store covered in the refrigerator for up to 3 days.

Notes

Notes & Tips

While the cake bakes, make the jam and prepare the milk soak. These things can be made at the same time. Then you just let them hang out and cool while the cake bakes and cools itself.

I like to use something that makes large holes in the cake for soaking up the milk. I usually reach for chopsticks or the handle of a wooden spoon. Tiny holes from skinny skewers don't get the job done in my opinion.

Be sure the cake is totally cool before topping with the whipped cream or it will melt into the cake. Be patient.

Substitutions

Feel free to use any fruit you like to top the cake. Oranges, kiwi, and strawberries are very traditional. As well as berries and mango. Any soft fruits are great.

If you would like to keep the milk soak dairy-free, create a dairy-free tres leches cake by swapping the milk for coconut milk, the heavy cream for whipped coconut cream, and I even find it at my local healthy grocery store, coconut evaporated milk and sweetened condensed milk. So use those swaps to keep it free of dairy.

Oh and use a little coconut oil to grease the pan with, you want an oil that will stick to the pan when spreading around.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM3316XER Artisan Mini Stand Mixers, 3.5 quart, Empire Red
• 
  Clear Glass Baking Dish for Oven Glass Pan for Cooking Dish Casserole Dish Rectangular Baking Pan Glass Bakeware, 1 Piece (1.5 Quart)

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 406Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 106mgSodium: 196mgCarbohydrates: 51gFiber: 1gSugar: 38gProtein: 8g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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