Oaxacan Tres Leches Cake
A moist vanilla sponge cake soaked in a three-milk mixture and topped with dark chocolate ganache, capturing Oaxacan dessert traditions. This mexican-inspired desserts ready in about 55 minutes layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 6 large, separated eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1/4 cup, chopped dark chocolate
- 1/4 cup heavy cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Step 2: Whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 1 tsp baking powder, and 1/2 tsp salt in a large bowl.
- Step 3: Beat 6 egg yolks until thick and pale, then add 1 cup whole milk, 1 cup heavy cream, and 1 cup sweetened condensed milk. Beat until combined.
- Step 4: Beat 6 egg whites until stiff peaks form. Gently fold into yolk mixture, then fold in dry ingredients until just combined.
- Step 5: Pour batter into prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
- Step 6: While cake bakes, combine 1/2 cup whole milk, 1/2 cup heavy cream, and 1/2 cup sweetened condensed milk in a bowl.
- Step 7: Poke holes in hot cake with a skewer, then pour milk mixture evenly over cake. Let soak for 30 minutes.
- Step 8: Melt 1/4 cup chopped dark chocolate and 1/4 cup heavy cream together in a double boiler until smooth. Pour over cake and spread evenly.
Frequently asked questions
How long does Oaxacan Tres Leches Cake take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Oaxacan Tres Leches Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Oaxacan Tres Leches Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oaxacan Tres Leches Cake for a different number of people?
The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oaxacan Tres Leches Cake?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
A huge hit at my party. Everyone asked for the recipe. So good!
- ★★★★★
My family devoured it at dinner. So moist and flavorful—will make again for birthdays.
- ★★★★★
Best tres leches cake I've ever made. Balance of sweetness and milk soak was just right.
