Tres Leches Cake with Berries Recipe
A cake so moist it practically melts in your mouth, soaked in three kinds of milk, and topped with fresh, juicy berries. This isn’t just dessert—it’s a life upgrade. If you’ve never had tres leches cake before, prepare to have your taste buds ruined for all other cakes.
This isn’t your abuela’s tres leches cake (no offense to abuelas everywhere). The addition of fresh berries cuts through the richness, adding a tangy brightness that balances the sweetness.
The cake itself is light as air, soaked in a creamy trio of milks, and topped with whipped cream that’s basically a cloud. It’s the kind of dessert that makes people ask, “Wait, you made this?”
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes (plus chilling)
Servings: 12 slices (or 4 if you’re feeling greedy)
Ingredients
For the cake:
For the tres leches soak:
For the topping:
Instructions
- Bake the cake: Preheat oven to 350°F (175°C). Whisk flour, baking powder, and salt in a bowl. In another bowl, beat egg yolks with ¾ cup sugar until pale. Add milk and vanilla. Fold in dry ingredients.
- Whip the egg whites: In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form. Gently fold into the batter.
- Bake: Pour batter into a greased 9×13-inch pan. Bake for 25-30 minutes until golden. Let cool.
- Poke holes: Use a fork to poke holes all over the cake. This is where the magic happens.
- Soak it: Mix evaporated milk, condensed milk, and heavy cream. Pour evenly over the cake. Refrigerate for at least 2 hours (overnight is better).
- Top it: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the cake. Add berries. Boom. Masterpiece.
Nutritional Values (Per Serving)
Calories: 380
Fat: 18g
Carbs: 48g
Protein: 8g
Sugar: 38g
FYI, this is dessert. Nutritional values are just a formality. Live a little.
Storage Instructions
Cover the cake with plastic wrap or store in an airtight container in the fridge for up to 3 days. The berries might get a little juicy, but that’s just extra flavor. Don’t freeze it—texture will suffer, and nobody wants a sad, icy cake.
Common Mistakes to Avoid
- Overbaking the cake: Dry cake = bad tres leches. Pull it out when it’s just golden.
- Skipping the chilling time: Patience is key. Let the milk soak in properly.
- Overwhipping the cream: Stop when it’s thick and fluffy, or you’ll get butter. (Not the worst mistake, but still.)
Alternatives
- Dairy-free: Use coconut milk, almond milk, and coconut cream instead of the tres leches mix.
- Fruit swap: Try mangoes, peaches, or even caramelized bananas instead of berries.
- Boozy twist: Add a splash of rum or Kahlúa to the milk mixture. You’re welcome.
Frequently Asked Questions
Can I use frozen berries?
Yes, but thaw and drain them first. Nobody wants a soggy cake.
Why did my cake sink?
Probably overmixed the batter or opened the oven too early. Treat it like a soufflé—gentle and patient.
Can I make this ahead?
Absolutely. It actually tastes better the next day. The milk soaks in deeper, and the flavors meld.
What if I don’t have a 9×13 pan?
Use two smaller pans, but adjust baking time. Or just buy a 9×13 pan. They’re, like, $5.
Is this cake too sweet?
IMO, no. The berries and whipped cream balance it. But if you’re sensitive to sugar, reduce the condensed milk by half.
Final Thoughts
This tres leches cake with berries is the dessert equivalent of a standing ovation. It’s easy, impressive, and tastes like a vacation in every bite. Whether you’re serving it at a party or eating it straight from the pan (no judgment), this recipe delivers. So stop reading and start baking. Your future self will thank you.
