Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanDessert
Recipe Story
origins & traditionsThis beloved Costa Rican dessert features a light, airy sponge cake that is pierced and soaked in a luxurious mixture of three milks: evaporated milk, sweetened condensed milk, and heavy cream. The result is an impossibly moist cake that melts in your mouth with every bite. Topped with freshly whipped cream and a dusting of cinnamon, this tres leches cake is a celebration staple throughout Costa Rica. The cake becomes even better after resting overnight as the milk mixture fully saturates every layer. Perfect for any occasion, from family gatherings to special celebrations, this dessert showcases the sweet, indulgent side of Costa Rican cuisine. The combination of the tender cake and creamy topping creates a harmonious balance that has made this recipe a favorite across Latin America and beyond.
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
Separate the eggs. In a large mixing bowl, beat egg yolks with 3/4 cup sugar until light and fluffy, about 3-4 minutes.
Add milk and vanilla extract to the egg yolk mixture and stir to combine.
In a separate bowl, sift together flour, baking powder, and salt.
Gradually fold the flour mixture into the egg yolk mixture until just combined.
In another clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
Pour batter into prepared baking dish and smooth the top.
Bake for 30-35 minutes until golden and a toothpick inserted in center comes out clean.
Remove from oven and let cool for 10 minutes.
While cake is cooling, whisk together evaporated milk, sweetened condensed milk, and 1 cup heavy cream.
Pierce the warm cake all over with a fork or skewer, making deep holes.
Slowly pour the three-milk mixture over the cake, allowing it to soak in. Pour gradually to ensure even absorption.
Cover and refrigerate for at least 4 hours or overnight.
Before serving, whip the remaining 2 cups heavy cream with 3 tablespoons sugar until stiff peaks form.
Spread whipped cream over the chilled cake and dust with ground cinnamon.
Slice and serve cold.
Tres Leches Cake
4.2 (90)
A traditional Costa Rican sponge cake soaked in three types of milk, creating an incredibly moist and rich dessert topped with whipped cream and cinnamon.
medium
55 min
12 servings
Ingredients
0 of 8 checked
Cake
- 5 pieces eggs, separated
- 1 1/2 cups flour, sifted
- 1/2 cups milk, whole milk
- 1 teaspoons vanilla-extract
Milk Mixture
- 1 cups milk, evaporated milk
- 1 cups milk, sweetened condensed milk
Milk Mixture and Topping
- 3 cups heavy-cream, divided
Topping
- 1/2 teaspoons cinnamon, ground
Chef Tips
expert advice•For best results, allow the cake to soak overnight in the refrigerator - this gives the milk mixture time to fully penetrate every layer.
•Make sure your egg whites are at room temperature for maximum volume when whipping.
•If the cake seems to be browning too quickly in the oven, tent it loosely with aluminum foil.
•You can add a splash of rum to the milk mixture for an adult version.
•For individual servings, bake the cake in muffin tins and adjust baking time to 15-20 minutes.
•The cake should be very moist but not soggy - if any milk mixture pools at the bottom, you may have added too much.
•Fresh fruit like strawberries or mango makes an excellent topping alongside the whipped cream.
