Description
Indulge in the creamy deliciousness of Easy No-Bake Tres Leches Cake, a delightful and effortless version of the traditional Latin American dessert. This cake features a spongy base soaked in a rich milk mixture and topped with airy whipped cream, making it perfect for any occasion.
Ingredients
Scale
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk or heavy cream
- 1 tsp vanilla extract
- 24 ladyfinger cookies or plain sponge cake slices
- 1 cup heavy cream (for topping)
- Ground cinnamon (for garnish)
Instructions
- In a large bowl, mix together the sweetened condensed milk, evaporated milk, and whole milk or heavy cream. Stir in the vanilla extract until well-blended and smooth.
- Arrange the ladyfinger cookies or sponge cake slices in a 9×9 inch baking dish, covering the bottom completely.
- Slowly pour the milk mixture over the cake base, ensuring all cookies or slices are evenly soaked. If needed, add another layer of ladyfingers or sponge cake and pour the remaining milk mixture over it.
- Cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow the cake to absorb the milk mixture.
- Before serving, top the chilled Tres Leches Cake with whipped cream and dust with ground cinnamon for an aromatic finish.
Notes
- Avoid oversaturating the cake base to prevent a soggy texture.
- Experiment with milk ratios to find your preferred balance of creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Latin American
Nutrition
- Serving Size: 1 piece
- Calories: 360 kcal
- Fat: 16g
- Carbohydrates: 45g
- Protein: 8g