Cuban Tres Leches Cake Recipe

Cuban Tres Leches Cake Recipe
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This homemade traditional Cuban tres leches cake recipe with meringue topping from scratch also known as Cuban meringue cake is easy to follow, quick to make, and tastes incredible!

Hands down, this is the best Cuban tres leches cake recipe from scratch with step-by-step instructions that are failproof resulting in the best tres leches cake, you’re gonna love our frosting recipe for meringue for tres leches cake.

If you’re looking for a delicious and authentic Cuban meringue cake recipe, then try this easy-to-make recipe for tres leches cake. This Cuban tres leches cake is insanely moist and rich in flavor, our Cuban meringue frosting recipe brings this classic cake together, and with every bite, you’ll be craving for more.

The meringue for tres leches cake is a traditional Cuban meringue frosting that is used to top and fill cakes. The sweet meringue frosting makes Cuban tres leches cakes different than other Latin American tres leches cakes which are typically filled with dulce de leche and topped with fresh whip cream.

Super simple to make this Cuban tres leches cake is a classic dessert cake made with a traditional Cuban sponge cake that is soaked with three kinds of milk, evaporated milk, heavy cream, and sweetened condensed milk. This traditional Cuban 3 milks cake is then finished off with meringue icing and sprinkled with some cinnamon.

Cuban Tres Leches Cake History

The history of Cuban tres leches cake or Cuban three milks cake also referred to in Spanish as torta de tres leches, pan tres leches, bizcocho de tres leches, and pastel de tres leches dates back to the 1930s. Tres leches cake is one of the most popular cakes in North, Central, and South America.

Ready To Make This Authentic Cuban Tres Leches Cake Recipe? Let’s Do It!!

Ingredients For Cuban Tres Leches Cake (3 Milks Cake)

  • 2 1/4 cups all-purpose flour (270 grams)
  • 2 1/4 cups granulated sugar (250 grams)
  • 1/4 teaspoon salt (1 gram)
  • 7 large eggs (350 grams), separate yolks, and whites
  • 1/2 cup milk (120 grams)
  • 2 1/2 teaspoon baking powder (10 grams)
  • 1 1/2 teaspoon vanilla extract (6 grams)
  • 1 can evaporated milk (397 grams or 14oz)
  • 1 cup heavy cream (240 grams)
  • 1 can sweetened condensed milk (397 grams or 14oz)
  • 1 1/2 teaspoon cinnamon (4 grams), optional for topping

Ingredients For Cuban Meringue Icing For Tres Leche Cake

  • 1 cup granulated sugar (200 grams)
  • 4 large egg whites (120 grams)
  • 4 tablespoons water (60 grams)

How To Make Cuban Tres Leches Cake?

  1. Preheat the oven to 175°C (350°C) and grease a 9-inch by a 13-inch baking pan with butter and lightly dust the bottom and sides with flour.
  2. Combine the flour, salt, and baking powder and sift into a bowl and whisk together. Set aside.
  3. Add the egg white into a clean dry mixing bowl and beat on medium-low speed until egg white reaches soft peaks.
  4. With the mixer running, gradually add the sugar and beat on medium speed until still peaks are formed about 5 minutes.
  5. Reduce the mixer speed to low and add the egg yolks one at a time making sure each egg yolk is combined in between each addition.
  6. Add the flour in portions alternating with the milk and fold into the egg white mixture with a spatula. Once mixed add the vanilla extract and mix to combine.
  7. Pour the sponge cake batter into the greased baking pan and using a spatula spread until even.
  8. Bake for 25 -30 minutes or until the center comes out clean when inserted with a toothpick.
  9. In the meantime, combine the heavy cream, sweetened condensed milk, and evaporated milk into a blender and mix until well combined. Alternatively, you can mix with a whisk.
  10. Once the cake is baked, remove it from the oven, pour 1/2 of the tres leches cream on top of the cake while the cake is hot, allow it to absorb a few minutes, then add the remaining cream mixture.
  11. Allow the cake to seep and cool completely at room temperature for 40 minutes.
  12. Placed covered in the refrigerator for at least 2 hours.
  13. Prepare the meringue icing: Add the sugar and water into a medium-size saucepan and bring to a boil on medium-high heat.
  14. Reduce the heat to medium-low heat and stir, continue to cook the sugar mixture until it reaches 113-115°C (235-240°F), soft ball stage, then remove from the heat.
  15. Place the egg whites into a clean dry bowl and beat using a hand mixer on slow speed or whisk until soft peaks form, while beating, carefully and slowly add the hot sugar syrup and continue to beat until the mixture is well combined.
  16. The meringue frosting will begin to thicken with a glossy finish once it cools down.
  17. Remove the tres leches cake from the refrigerator and cover the top with the meringue icing. Sprinkle the top with some cinnamon or garnish with fresh fruit.
  18. Serve and Enjoy!

Cuban Tres Leches

Authentic Cuban Tres Leches Cake Recipe

This homemade authentic Cuban tres leches cake recipe with meringue topping from scratch also known as Cuban meringue cake is easy to follow, quick to make, and tastes incredible!
Prep Time 30 mins
Cook Time 30 mins
Chill Cake 2 hrs
Total Time 3 hrs
Course Dessert
Cuisine Cuban
Servings 8 people
Calories 390 kcal

Ingredients
  

CUBAN TRES LECHES CAKE

  • 2 1/4 cups all-purpose flour 270 grams
  • 2 1/4 cups granulated sugar 250 grams
  • 1/4 teaspoon salt 1 gram
  • 7 large eggs 350 grams, separate yolks, and whites
  • 1/2 cup milk 120 grams
  • 2 1/2 teaspoon baking powder 10 grams
  • 1 1/2 teaspoon vanilla extract 6 grams
  • 1 can evaporated milk 397 grams or 14oz
  • 1 cup heavy cream 240 grams
  • 1 can sweetened condensed milk 397 grams or 14oz
  • 1 1/2 teaspoon cinnamon 4 grams, optional for topping

MERINGUE ICING (FROSTING)

  • 1 cup granulated sugar 200 grams
  • 4 large egg whites 120 grams
  • 4 tablespoons water 60 grams

Instructions
 

  • Preheat the oven to 175°C (350°C) and grease a 9-inch by a 13-inch baking pan with butter and lightly dust the bottom and sides with flour.
  • Combine the flour, salt, and baking powder and sift into a bowl and whisk together. Set aside.
  • Add the egg white into a clean dry mixing bowl and beat on medium-low speed until egg white reaches soft peaks.
  • With the mixer running, gradually add the sugar and beat on medium speed until still peaks are formed about 5 minutes.
  • Reduce the mixer speed to low and add the egg yolks one at a time making sure each egg yolk is combined in between each addition.
  • Add the flour in portions alternating with the milk and fold into the egg white mixture with a spatula. Once mixed add the vanilla extract and mix to combine.
  • Pour the sponge cake batter into the greased baking pan and using a spatula spread until even.
  • Bake for 25 -30 minutes or until the center comes out clean when inserted with a toothpick.
  • In the meantime, combine the heavy cream, sweetened condensed milk, and evaporated milk into a blender and mix until well combined. Alternatively, you can mix with a whisk.
  • Once the cake is baked, remove it from the oven, pour 1/2 of the tres leches cream on top of the cake while the cake is hot, allow it to absorb a few minutes, then add the remaining cream mixture.
  • Allow the cake to seep and cool completely at room temperature for 40 minutes.
  • Placed covered in the refrigerator for at least 2 hours.
  • Prepare the meringue icing: Add the sugar and water into a medium-size saucepan and bring to a boil on medium-high heat.
  • Reduce the heat to medium-low heat and stir, continue to cook the sugar mixture until it reaches 113-115°C (235-240°F), soft ball stage, then remove from the heat.
  • Place the egg whites into a clean dry bowl and beat using a hand mixer on slow speed or whisk until soft peaks form, while beating, carefully and slowly add the hot sugar syrup and continue to beat until the mixture is well combined.
  • The meringue frosting will begin to thicken with a glossy finish once it cools down.
  • Remove the tres leches cake from the refrigerator and cover the top with the meringue icing. Sprinkle the top with some cinnamon or garnish with fresh fruit.
  • Serve and Enjoy!
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