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Perfect Colombian Tres Leches Cake Recipe That Soaks Overnight for Graduation

Colombian tres leches cake - featured image
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A rich and velvety Colombian tres leches cake soaked overnight for a moist, flavorful dessert perfect for graduations and celebrations.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 5 large eggs, separated (room temperature for best volume)
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour, sifted (or gluten-free all-purpose for a GF option)
  • 1 1/2 teaspoons baking powder
  • Pinch of salt
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 414ml) sweetened condensed milk
  • 1 cup (240ml) whole milk or half-and-half (use dairy-free coconut milk for a vegan twist)
  • 1 teaspoon ground cinnamon (optional but recommended)
  • 1 1/2 cups (360ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • A pinch of cinnamon or freshly grated nutmeg for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan with butter and lightly dust with flour, tapping out excess.
  2. Separate the eggs, placing yolks in one bowl and whites in another. Reserve whites for later.
  3. Using an electric mixer, whisk the egg yolks and 3/4 cup (150g) sugar until pale and thick, about 3-4 minutes, forming ribbons when the whisk is lifted.
  4. Slowly add the whole milk and vanilla extract to the yolk mixture, blending gently.
  5. In a separate bowl, sift together the flour, baking powder, and salt.
  6. Gradually fold the flour mixture into the yolk batter with a spatula to keep it light and airy.
  7. Beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup (50g) sugar and continue beating until stiff peaks form (firm but not dry).
  8. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
  9. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Avoid over-baking to keep it moist.
  10. While the cake bakes, whisk together evaporated milk, sweetened condensed milk, whole milk, and cinnamon in a large bowl.
  11. Let the cake cool completely in the pan on a wire rack, about 1 hour.
  12. Poke holes all over the cake’s surface using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb evenly. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  13. Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread evenly over the soaked cake.
  14. Sprinkle with cinnamon or nutmeg and slice to serve chilled.

Notes

Poking holes in the cake before soaking is essential to allow the milk mixture to absorb fully. Do not overbake to keep the cake moist. Soak overnight for best flavor and texture. Whip the topping just before serving to keep it fresh and fluffy. For dairy-free versions, substitute coconut milk and coconut cream. Variations include adding cocoa powder for chocolate flavor or folding in fruit for a tropical twist.

Nutrition

Keywords: tres leches cake, Colombian dessert, soaked cake, graduation cake, moist cake, celebration dessert, easy tres leches

Find it online: https://sweetstirring.com/perfect-colombian-tres-leches-cake-recipe-that-soaks-overnight-for-graduation/