Sourdough Tres Leches Cake Recipe with Whipped Cream
This post may contain affiliate links. Please read our disclosure policy.
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!
As Cinco de Mayo approaches, it’s time to add a delightful twist to your celebration menu!
Picture this: a super moist, spongey cake soaked in a trio of milks, with the added depth of flavor from sourdough. Yes, we’re talking about the ever-so-indulgent Sourdough Tres Leches Cake. This easy tres leches cake recipe is sure to become your go-to for special occasions and everyday delights alike.
Recreate that unforgettable taste of your favorite Mexican restaurant tres leches cake right in your very own kitchen. Discover the simplicity behind creating a beautifully moist cake that effortlessly balances the tang of sourdough with the sweetness of the tres leches mixture.
And let’s not forget the delicious topping: a luscious whipped cream frosting that crowns this dessert with creamy perfection.
So, get ready to elevate your Cinco de Mayo fiesta with a dessert that’s as impressive as it is irresistible!
MY LATEST VIDEOS
Pin for Later!
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
What is Sourdough Tres Leches Cake?
Traditionally, Tres Leches Cake is a Mexican Cake. It’s a light and airy cake that is covered in a decadent syrup made with three different types of milk, hence the name, Tres Leches. The syrup makes this cake super moist and delicious.
Then, it is topped with a light whipped cream frosting and sliced berries, if desired. What makes this recipe different from the rest, is the cake base is made with the inclusion of sourdough discard, which gives it just the slightest bit of tang that we all long for.
Why You’ll Love This Recipe:
Super Moist
Sourdough Tres Leches has to be one of my favorite cakes because of how moist it is! Once cooled, this fluffy cake soaks up the deliciously sweet syrup made with three kinds of milk, which makes each bite perfectly moist, not soggy.
Light
This sourdough cake is the perfect dessert to serve when you are looking for something light to enjoy after a heavy meal. The super-airy sponge cake is topped with a sweet milk mixture and decorated with a lightly sweetened whipped cream topping.
Easy
Sourdough Tres Leches Cake may sound complicated, but it is a simple Mexican dessert to prepare! It’s made with simple ingredients already found in your pantry.
Ingredients
Sourdough Tres Leches Cake
Flour – I used all-purpose flour for this recipe
Baking Powder
Salt – Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for some extra minerals!
Large Eggs – This cake gets its height from the help of egg whites. You will need two bowls to separate the egg yolks and egg whites. Make sure not to over-mix the egg whites, otherwise the cake will bake flat.
Sugar – The sugar will be divided as well between the egg whites and egg yolks.
Milk – Adds moisture to the cake.
Sourdough Starter – Active sourdough starter or sourdough discard can be used for this recipe. For sweet recipes, like this one, I prefer to use sourdough discard that is no older than 2 weeks.
Vanilla – For the best flavor, use vanilla extract over imitation.
Syrup
Evaporated Milk
Sweetened Condensed Milk
Heavy Cream – This can be substituted with regular whole milk, coconut cream, or oat milk.
Whipped Topping
Heavy Whipping Cream
Powdered Sugar
Vanilla
Supplies
Electric Hand Mixer
Spatula
9×13 Glass Baking Dish
Aluminum foil
Stand Mixer
How to Make Sourdough Tres Leches Cake with Whipped Topping
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.
In a glass measuring cup, whisk together the milk, sourdough discard, and vanilla extract. Set aside.
Separate the egg yolks and egg white between two separate bowls.
On high speed, beat the egg yolks with 3/4 cup 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.
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, pour 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.
Cover the cake with aluminum foil and store it in the fridge for at least 24 hours.
Whipped Cream Topping
Pour the heavy cream, powdered sugar, and vanilla extract into the bowl of a stand mixer with the whisk attachment. 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.
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!
Happy baking!
More Sourdough Dessert Recipes Like This:
Sourdough Churros and Chocolate
Easy Sourdough Lemon Cake with Lemon Buttercream Frosting
Sourdough Vanilla Cupcakes with Buttercream Frosting
Sourdough Tres Leches Cake Recipe
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
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
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
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!