We’ve always been huge fans of Cafe Rio’s Tres Leches Cake a classic Latin American dessert that’s soaked in three dreamy milks for that ultra-moist texture we can’t resist. Originating from Mexico this sweet treat has won hearts worldwide with its fluffy sponge and rich flavors.
Now we’re excited to share our easy take on this Cafe Rio favorite right from our kitchen. Whether you’re hosting a gathering or craving a simple indulgence this recipe brings authentic taste straight to your table.
Ingredients
To bring our beloved Cafe Rio Tres Leches Cake to life with its signature moist texture and rich, indulgent flavors, we start by gathering these key ingredients. We’ve organized them in the order they’re typically used, with prep specifics noted for accuracy and ease.
For the Cake Base
- 1 ½ cups all-purpose flour: Sifted to ensure a light, airy crumb.
- 1 cup granulated sugar: Measured precisely for the perfect sweetness.
- ½ cup unsalted butter: Softened at room temperature to blend smoothly.
- 4 large eggs: At room temperature for better volume when beaten.
- 1 teaspoon baking powder: Fresh to help the cake rise evenly.
- ½ teaspoon salt: To balance the flavors without overpowering.
For the Tres Leches Mixture
- 1 can (12 ounces) evaporated milk: Chilled for easier mixing and soaking.
- 1 can (14 ounces) sweetened condensed milk: Used as is for its creamy richness.
- 1 cup heavy cream: Cold to maintain thickness when combined.
For the Topping
- 2 cups heavy cream: Chilled and whipped for a fluffy finish.
- ¼ cup powdered sugar: Sifted to avoid lumps in the whipped topping.
- 1 teaspoon pure vanilla extract: For a subtle, aromatic enhancement.
- Optional garnishes: Fresh strawberries or a sprinkle of ground cinnamon to add vibrant color and extra depth.
This selection ensures our Tres Leches Cake captures authentic Mexican essence while being simple to prepare at home.
Equipment Needed
Before we dive into preparing our delicious Cafe Rio Tres Leches Cake, let’s ensure we have the essential equipment on hand. This setup will make the process smooth and efficient, allowing us to achieve that perfect moist texture and rich flavor profile.
We recommend gathering the following items, organized by their role in the recipe:
- Mixing and Blending Tools:
- A large mixing bowl for combining dry ingredients like flour and sugar.
- An electric mixer or sturdy hand whisk to beat eggs and butter until fluffy—essential for a light cake base.
- Baking and Measuring Essentials:
- A 9×13-inch baking pan (preferably non-stick) to bake the cake evenly and allow for easy soaking of the tres leches mixture.
- Standard measuring cups and spoons for accurate measurements of ingredients, ensuring our cake turns out authentic and consistent every time.
- Heating and Finishing Tools:
- A medium-sized saucepan for gently warming the tres leches mixture (evaporated milk, sweetened condensed milk, and heavy cream) to blend flavors perfectly.
- A whisk or spatula for stirring and folding, helping us incorporate air and avoid lumps in the batter or topping.
- Oven and Cooling Aids:
- A reliable oven preheated to 350°F (177°C) for baking—check yours for even heat distribution to prevent uneven cooking.
- A refrigerator or cooling rack to chill the finished cake, allowing the milks to fully absorb and enhance the moist, indulgent quality that makes this dessert a favorite.
With these tools ready, we’re set to transition seamlessly from measuring our ingredients to crafting the cake itself.
Instructions
We guide you through crafting our authentic Cafe Rio Tres Leches Cake with simple step-by-step directions that build on the ingredients and tools we’ve prepared ensuring a moist flavorful result every time.
Prepare the Cake Batter
First we combine the dry ingredients in a large mixing bowl. Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly blended. In a separate bowl we cream 1 cup unsalted butter (softened) with 1 1/2 cups granulated sugar using an electric mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy with a airy texture that promises a tender crumb.
Next we add the wet ingredients. Beat in 4 large eggs one at a time ensuring each is fully incorporated before adding the next then stir in 1 teaspoon vanilla extract for a subtle aromatic warmth. Gradually fold the dry mixture into the wet mixture using a spatula working in batches to avoid overmixing and maintain that perfect batter consistency that will bake into a golden base.
Bake the Cake
Preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan with butter or non-stick spray to ensure easy release. Pour the prepared batter into the pan spreading it evenly with a spatula for uniform baking.
Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. As it bakes the cake will rise and fill your kitchen with a sweet inviting aroma signaling the transformation into a light golden treat ready for soaking.
Prepare the Tres Leches Mixture
In a medium-sized saucepan we combine 1 can (12 ounces) evaporated milk, 1 can (14 ounces) sweetened condensed milk, and 1 cup heavy cream. Whisk these together over medium heat for 2-3 minutes until just warmed through and fully blended creating a rich creamy mixture that embodies the essence of this traditional Mexican dessert.
Remove from heat and let it cool slightly stirring occasionally to prevent a skin from forming. This step ensures the mixture absorbs perfectly into the cake enhancing its signature ultra-moist texture.
Soak the Cake
Once the cake has baked and cooled in the pan for about 10 minutes we poke holes all over the surface using a fork or skewer to allow deep absorption. Slowly pour the prepared Tres Leches Mixture evenly over the cake letting it seep in gradually for maximum flavor infusion.
Cover the pan with plastic wrap and refrigerate for at least 1 hour or ideally overnight. This soaking process transforms the cake into a decadent delight with every bite bursting with creamy richness.
Add Toppings and Chill
In a chilled bowl we whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract using an electric mixer on high speed until stiff peaks form creating a fluffy topping that adds a light contrast to the soaked cake.
Spread the whipped cream evenly over the soaked cake then garnish with optional elements like fresh strawberries or a sprinkle of ground cinnamon for added visual appeal and flavor. Refrigerate the finished cake for another 30 minutes to set allowing the toppings to meld and deliver that irresistible chilled creamy experience.
Make-Ahead Instructions
One of the beauties of our Cafe Rio Tres Leches Cake recipe is its flexibility for preparation in advance, allowing us to enjoy a moist, flavorful dessert with minimal last-minute effort. We recommend planning ahead to let the milks fully infuse the cake, enhancing its signature creamy texture.
Preparing the Cake Base
We can bake the cake base up to 2 days in advance to streamline our process. Follow these steps for optimal results:
- Preheat and Bake: After preparing the batter as outlined in our earlier steps, bake the cake in a 9×13-inch pan at 350°F (177°C) until a toothpick inserted in the center comes out clean. Let it cool completely on a wire rack.
- Cool and Store: Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to prevent drying. Store it in the refrigerator for up to 48 hours or in the freezer for up to 1 month. Thaw frozen cake in the refrigerator overnight before proceeding.
Making the Tres Leches Mixture Ahead
The Tres Leches mixture—a blend of evaporated milk, sweetened condensed milk, and heavy cream—can be prepared and stored separately for easy pouring later.
- Mix and Refrigerate: Combine the ingredients in a medium saucepan, whisk until smooth, and heat gently without boiling. Allow it to cool to room temperature, then transfer to an airtight container.
- Storage Tips: Refrigerate the mixture for up to 3 days. If we notice any separation upon storage, simply whisk it again before use to maintain that rich, silky consistency.
Assembling and Chilling the Cake
For the best absorption and flavor, we assemble the cake with the Tres Leches mixture ahead of time but leave the topping for fresh preparation.
- Pour and Soak: Once the cake base is ready, poke holes across the surface using a fork or skewer. Pour the chilled Tres Leches mixture evenly over the cake, ensuring it soaks in thoroughly. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for maximum moisture.
- Make-Ahead Timeline: To help us plan effectively, here’s a simple table outlining storage durations and key considerations:
| Component | Make-Ahead Time | Storage Method | Key Notes |
|---|---|---|---|
| Cake Base | Up to 2 days | Refrigerator or freezer | Thaw if frozen; wrap tightly to preserve freshness |
| Tres Leches Mixture | Up to 3 days | Refrigerator | Whisk before use; avoid freezing to prevent separation |
| Assembled Cake | Up to 24 hours | Refrigerator | Chill fully before adding toppings for best texture |
Finishing Touches
While we can complete the assembly ahead, we save the whipped cream topping and garnishes for just before serving to keep everything fresh and vibrant.
- Whip and Top: About 30 minutes before serving, prepare the whipped cream by beating chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread it over the chilled cake and add optional garnishes like fresh strawberries or a sprinkle of ground cinnamon for an extra burst of flavor.
By following these make-ahead strategies, we ensure our Cafe Rio Tres Leches Cake remains irresistibly moist and ready to impress at any gathering.
Conclusion
We’ve loved sharing this authentic Cafe Rio Tres Leches Cake recipe with you
It’s a simple way to bring that rich moist flavor into your kitchen
Whether you’re hosting a party or treating yourself our version delivers
Give it a try and savor the creamy delight it brings to every bite
Frequently Asked Questions
What is Tres Leches Cake?
Tres Leches Cake is a popular Latin American dessert, originally from Mexico, known for its incredibly moist texture from being soaked in three types of milk. It’s a sweet treat with a fluffy base topped with whipped cream, perfect for gatherings or personal indulgence.
What ingredients are needed for Tres Leches Cake?
For the cake base, you’ll need all-purpose flour, sugar, butter, eggs, baking powder, and salt. The soaking mixture includes evaporated milk, sweetened condensed milk, and heavy cream. Top it with whipped cream made from heavy cream, powdered sugar, and vanilla extract, plus optional garnishes like strawberries or cinnamon.
What equipment is required to make Tres Leches Cake?
You’ll need a large mixing bowl, electric mixer or hand whisk, 9×13-inch baking pan, measuring cups and spoons, medium saucepan, whisk or spatula, and a preheated oven at 350°F. Also, use a refrigerator or cooling rack to chill the cake for optimal moisture.
How do you make Tres Leches Cake step by step?
Start by mixing dry ingredients and creaming butter with sugar, then add eggs and vanilla to form the batter. Bake in a 9×13-inch pan at 350°F until done. Prepare the milk mixture and pour it over the cooled cake. Refrigerate to absorb, then top with whipped cream and optional garnishes for a creamy finish.
Can I prepare Tres Leches Cake ahead of time?
Yes, bake the cake base up to 2 days in advance and store it covered. Make the milk mixture ahead and refrigerate for up to 3 days. Assemble the cake with the mixture a few hours before serving, but add whipped cream topping just before to keep it fresh and moist.
How should I store Tres Leches Cake?
Store the assembled cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months, then thaw in the fridge before serving to maintain its moist texture.