Sourdough Tres Leches Cake With Whipped Cream (Easy Recipe)
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This Sourdough Tres Leches Cake is one of those desserts that deserves way more than just a once-a-year appearance around Cinco de Mayo. The soft cake soaks up the rich three-milk mixture perfectly, while the sourdough discard adds a subtle tang that balances all the sweetness in the best way.
Finished with a light whipped cream topping, it’s the kind of dessert that feels special enough for celebrations but easy enough to make just because. And if you want to build a full homemade Mexican-inspired spread, my Sourdough Churros and Sourdough Tortillas are perfect recipes to make alongside it.
Quick Look: Sourdough Tres Leches Cake
- Quick Look: Sourdough Tres Leches Cake
- Prep Time: 30 minutes
- Chill Time: 24–48 hours
- Bake Time: 27–30 minutes
- Total Time: 1 day 57 minutes
- Servings: 15 slices
- Calories: ~378 kcal per serving
- Cook Method: Baked
- Flavor Profile: Incredibly moist and creamy with a light sourdough tang, soaked in a sweet three-milk syrup and finished with a pillowy whipped cream topping. A dreamy balance of rich, milky sweetness and airy cake.
- Difficulty: Intermediate — The batter involves whipping and folding egg whites, which requires a gentle hand. The steps themselves are straightforward, but patience is key — this cake needs at least 24 hours in the fridge before serving.
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Why You’ll Love This Easy Sourdough Tres Leches Cake Recipe
Tres Leches Cake, also known as dulce de tres leches or pan tres leches, is a traditional Mexican dessert, a light sponge cake soaked in a syrup made with three different types of milk: evaporated milk, sweetened condensed milk, and whole milk, though I used heavy cream. The sourdough discard in the batter adds just the slightest bit of tang, and it gets finished with a light whipped cream frosting and fresh berries if you like.
- Easy —Sourdough Tres Leches Cake sounds more intimidating than it is. This great recipe uses simple ingredients, the steps are easy to follow, and it all comes down to four things-mix the batter, bake, soak, and top with whipped cream. If you’re looking for another simple sourdough cake, this Sourdough Lemon Cake is a good one.
- Super Moist —Sourdough Tres Leches is one of my favorite cakes because of how moist it is. Once cooled, this fluffy Latin American cake soaks up the sweet syrup made with three kinds of milk, which makes it perfectly moist without being soggy.
- Light —This easy Tres leches cake is the perfect dessert to serve after a heavy meal. The airy sponge cake is topped with a sweet milk mixture and finished with a sweetened whipped cream. If you love a light sourdough cake, this Sourdough Vanilla Cake is another simple one to try.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Tres Leches Cake:
- Flour – I used all-purpose flour for this recipe.
- Baking Powder – Make sure it’s fresh. Expired baking powder won’t give the cake enough lift.
- Salt – Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for the extra minerals.
- Salt – Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for some extra minerals!
- Large Eggs – This cake gets its lift from beaten egg yolks and whipped egg whites, so you’ll need two bowls to separate them. Don’t overmix the whites once they’re folded in or the cake will bake up flat.
- Sugar – The sugar gets divided between the egg whites and the egg yolks.
- Milk – Adds moisture to the batter.
- Sourdough Starter – You can use active sourdough starter or sourdough discard for this moist cake. For sweet recipes like this one, I prefer sourdough starter discard that’s no older than two weeks.
- Vanilla –You’ll want to use pure vanilla extract over imitation for the best flavor.
Syrup:
- Evaporated Milk – Unsweetened canned milk that forms the base of the three-milk soak.
- Sweetened Condensed Milk – Thick, sweet canned milk that gives the syrup its richness.
- Heavy Cream – You can swap this for whole milk, coconut cream, or oat milk.
Whipped Topping:
- Heavy Whipping Cream – This is what gets whipped into the frosting. Make sure it’s cold before you start.
- Powdered Sugar – Sweetens the whipped cream without making it heavy.
- Vanilla – A little vanilla in the whipped topping ties the whole dessert together.
How to Make Sourdough Tres Leches Cake & Whipped Topping
- Preheat the oven to 350°F and grease a glass 9×13 baking dish with butter. Set aside.
- In a large mixing bowl, sift together the flour, baking powder, and salt. Set aside.
- In a glass measuring cup, whisk together the milk, sourdough discard, and vanilla extract. Set aside.
- Separate the egg yolks and egg whites into two separate bowls.
- Using an electric hand mixer, beat the egg yolks with 3/4 cup of the sugar on high speed until pale yellow, about 1 to 2 minutes. Stir the sourdough discard mixture into the egg yolk mixture until combined.
- Beat the egg whites with an electric hand mixer on high speed until soft peaks form, about 1 minute. With the mixer still running, pour in the remaining 1/4 cup of sugar and continue beating until stiff peaks form, about 1 more minute.
- Pour the egg yolk mixture into the flour mixture and mix with a spatula until the dry ingredients are just incorporated. Gently fold the egg whites into the batter and stop as soon as the whites disappear. Pour the cake batter into the prepared pan. Bake for 27 to 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- In a large glass measuring cup, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Once the cake has cooled, poke holes all over it with the prongs of a fork. Slowly pour the milk syrup over the top and allow it to soak into the crumb. Cover the cake with aluminum foil and refrigerate for at least 24 hours.
- Pour the heavy cream, powdered sugar, and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Whisk on high for 1 to 2 minutes until thickened into a spreadable frosting. Spread over the cake and top with fresh fruit or a dusting of ground cinnamon if desired.
- Slice and serve the warm cake straight from the baking dish. For a pop of color or extra sweetness, top each slice with fresh raspberries, sliced strawberries, tropical fruits like shredded coconut or crushed pineapple, a drizzle of dulce de leche or caramel sauce, or a scoop of ice cream.
McKenna’s Helpful Tips
- Stop folding the egg whites the second they disappear. Keep going past that and you’ll knock all the air out of them. That air is what makes this cake light, so don’t rush it.
- Pour the milk syrup slowly. Take your time and pour it evenly over the whole cake so every part of the crumb gets a chance to soak it up. Pour too fast and it pools in the middle.
- Don’t skip the 24 hours in the fridge. I know it’s hard to wait, but this cake needs that time to fully soak up the milk syrup. Pull it out too soon and it won’t be nearly as good as it should be.
- If your kitchen runs cold, let the cake cool in the oven. Once it’s done baking, turn the oven off and leave the cake inside with the door cracked open. A sudden temperature drop can cause it to collapse, and a slow cool down prevents that.
How to Store
Store leftover Sourdough Tres Leches Cake covered in the fridge for up to 3 days. Keep in mind that the whipped cream topping will start to break down after the first day or two. So for the best texture, add the whipped cream topping right before serving rather than storing it already frosted.
Sourdough Tres Leches Cake FAQs
Why did my Sourdough Tres Leches Cake collapse?
There are two common reasons. The first one is overmixing the batter. This cake gets its lift from the whipped egg whites. If you deflate them by overmixing when you fold them in, the cake won’t have enough structure to hold itself up. Fold gently and stop the second the whites disappear.
The second possible reason is a sudden temperature drop. Moving the cake straight from a hot oven to a cold kitchen can cause it to collapse. If your kitchen runs cold, turn the oven off and leave the cake inside with the door cracked open to let it cool down gradually. Even if your cake does collapse, the whipped cream topping covers it up and it will still taste great.
What can I serve with Sourdough Tres Leches Cake?
Fresh raspberries, sliced strawberries, tropical fruits like shredded coconut or crushed pineapple, a drizzle of dulce de leche or caramel sauce, or a scoop of ice cream all work well. If you love light, fruit-topped sourdough desserts, Sourdough Crepes are another easy one to try.
Must I use sourdough discard for this recipe?
No. Active sourdough starter works just as well. For sweet recipes like this one, I prefer discard that is no older than two weeks.
If you tried this Sourdough Tres Leches Cake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Tres Leches Cake Recipe
Yield: 15 slices
Experience the perfect blend of tangy sourdough and creamy tres leches in this easy-to-make Sourdough Tres Leches Cake. It's a moist masterpiece that's perfect for your Cinco de Mayo or everyday celebrations!
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Ingredients
Sourdough Tres Leches Cake
- 140 grams flour 1 cup
- 8 grams baking powder 2 teaspoons
- 2 grams salt 1/4 tesapoon
- 5 eggs seperated
- 240 grams sugar, divided 1 cup + 3 Tablespoons
- 100 grams milk 1/3 cup
- 120 grams sourdough starter discard 1/2 cup
- 8 grams vanilla extract 2 teaspoons
Milk Syrup
- 354 grams evaporated milk 12 ounces
- 397 grams sweetened condensed milk 14 ounces
- 90 grams heavy whipping cream 1/3 cup
Whipped Cream Frosting
- 450 grams heavy whipping cream 1 pint
- 32 grams powdered sugar 4 Tablespoons
- 2 grams vanilla extract 1/2 teaspoon
Instructions
Sourdough Tres Leches Cake
- Preheat the oven to 350 degrees F and grease a glass 9×13 baking dish with butter. Set aside.
- In a large mixing bowl, sift together the flour, baking powder and salt. Set to the side.140 grams flour, 8 grams baking powder, 2 grams salt
- In a glass measuring cup, whisk together the milk, sourdough discard and vanilla extract. Set aside.100 grams milk, 120 grams sourdough starter discard, 8 grams vanilla extract
- Separate the egg yolks and egg whites between two separate bowls.5 eggs
- With a hand mixer on high speed, beat the egg yolks with 180 grams (3/4 cup + 2 Tablespoons) of the sugar until it is a light, pale yellow (about 1-2 minutes). Stir in the sourdough discard mixture into the egg yolk mixture until combined.240 grams sugar, divided
- Next, beat the egg whites with an electric hand mixer on high speed until soft peaks form (about 1 minute). While the mixer is still running, slowly pour 60 grams (heaping 1/4 cup) of sugar into the soft peaks and continue to beat the egg white mixture until stiff peaks form (1 minute).
- Pour the egg yolk mixture into the flour mixture and mix with a spatula until the dry ingredients are just incorporated. Then, gently fold the egg whites into the batter until the whipped whites just disappear.
- Gently pour the cake batter into the prepared pan. Bake for 27-30 minutes or until the cake is golden brown and a toothpick comes out clean.
3-Milk Syrup
- In a large glass measuring cup, whisk together the evaporated milk, sweetened condensed milk and heavy whipping cream. When the cake has cooled, poke holes with the prongs of a fork all over the cake. Slowly pour the milk syrup over the top of the cake and allow it to soak into the crumb.354 grams evaporated milk, 397 grams sweetened condensed milk, 90 grams heavy whipping cream
- Cover the cake with aluminum foil and store it in the fridge for at least 24 hours and up to 48 hours.
Whipped Cream Topping
- Pour the cold heavy cream, powdered sugar, and vanilla extract into the bowl of a stand mixer with the whisk attachment.450 grams heavy whipping cream, 32 grams powdered sugar, 2 grams vanilla extract
- Whisk on high for 1-2 minutes until thickened into a spreadable frosting.
- Spread over the cake and top with fresh fruit or ground cinnamon, if desired. Enjoy!
Notes
This recipe card was updated on 03/04/26
How to Serve
This creamy cake is delicious when served on its own! But, for a pop of color or extra sweetness, try serving it with one of these delicious options.- Fresh raspberries
- Sliced strawberries
- Tropical fruits like shredded coconut or crushed pineapple
- Drizzle of dulce de leche or caramel sauce
- With a scoop of ice cream
How to Store
Store leftover Sourdough Tres Leches Cake in the fridge, covered, for 1-2 days.FAQs:
Is Sourdough Tres Leches Cake supposed to be soggy?
To ensure that your Sourdough Tres Leches Cake is moist and not soggy, pour the milk syrup slowly over the whole cake. This will help it to be evenly distributed. It is also important to allow the cake to sit for at least 24 hours before serving. During this time, the crumb will soak up all of the milk mixture, which creates a perfectly moist, and not soggy, bite!Why did my Sourdough Tres Leches Cake collapse?
A collapsed sourdough cake could be the result of a few different factors, but here are the most common culprits. Overmixing the Batter: This tres leches cake achieves its height from the egg whites, so it is crucial to not deflate the whipped eggs when mixing them into the batter. Fold the egg whites gently and immediately stop once they are mixed in the batter. Drastic Temperature Change: A dramatic temperature drop from the oven to the counter may cause this sourdough cake to collapse. If your kitchen is quite chilly, try turning off your oven and keeping the cake in the oven with the door ajar to allow for a more gradual temperature change. Overall, even if your cake does collapse, it can easily be hidden by the sweet whipped cream topping and taste just as delicious!Nutrition
Calories: 378kcal | Carbohydrates: 45g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 200mg | Potassium: 246mg | Fiber: 0.3g | Sugar: 36g | Vitamin A: 746IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 1mg
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Can this be long fermented for those sensitive to gluten?
Hi Michelene! Great question! I personally haven’t tested this, but you should be able to long ferment the batter. I recommend mixing the sourdough starter with the flour and milk and letting that sit covered in the fridge overnight. Then, when you’re ready to bake, mix in the eggs and the rest of the ingredients. Let me know if you give it a try — I’d love to hear how it turns out!
I did what you suggested and it turned out great. My son always ask for tres leches for his birthday. He wasn’t home to try it out, but everyone else raved about how good it was, so I feel confident he’ll love it. And since it’s long fermented, the whole family will be able to enjoy it. Thanks so much!
Can the cake batter be long fermented for easier digestion at any point, maybe before adding the eggs?
Hi Diane! Great question! I personally haven’t tested this, but you should be able to long ferment the batter. I recommend mixing the sourdough starter with the flour and milk and letting that sit covered in the fridge overnight. Then, when you’re ready to bake, mix in the eggs and the rest of the ingredients. Let me know if you give it a try — I’d love to hear how it turns out!
I’ve made it twice that way and it turns out great! Thanks!