Cherry Tres Leches Cake

Cherry Tres Leches Cake is a luscious twist on the classic Latin American dessert, featuring a light sponge cake soaked in a creamy blend of three milks and cherry syrup, then topped with clouds of whipped cream and a generous layer of juicy cherries. This show-stopping cake is perfect for celebrations or whenever you want a dessert that’s both nostalgic and fresh.

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 tsp vanilla extract

For the Milk Mixture:

• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 1/2 cup whole milk
• 1/2 cup cherry syrup (from jarred cherries or homemade)

For the Cherry Topping:

• 2 cups fresh or jarred cherries, pitted and halved
• 2 tbsp sugar (if using fresh cherries)
• 1 tbsp lemon juice

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Bake the Cake:
   1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
   2. In a bowl, whisk together flour, baking powder, and salt.
   3. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla.
   4. Gently fold in the flour mixture until just combined.
   5. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
   6. Gently fold egg whites into the batter in three additions.
   7. Pour batter into prepared dish and bake for 25–30 minutes, or until a toothpick comes out clean. Cool cake completely.
2. Soak the Cake:
   1. In a bowl, whisk together condensed milk, evaporated milk, whole milk, and cherry syrup.
   2. Poke holes all over the cooled cake with a fork or skewer.
   3. Slowly pour the milk mixture evenly over the cake. Refrigerate for at least 3 hours, or overnight.
3. Prepare the Cherry Topping:
   1. If using fresh cherries, combine cherries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes, until cherries are soft and syrupy. Cool completely.
   2. If using jarred cherries, drain and reserve syrup for the milk mixture. Halve cherries if desired.
4. Make the Whipped Cream:
   1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
5. Assemble:
   1. Spread whipped cream evenly over the soaked cake.
   2. Spoon cherry topping over the whipped cream.
   3. Slice and serve chilled. Enjoy!

Tips

• For extra cherry flavor, add a splash of cherry liqueur to the milk mixture.
• Use maraschino or Amarena cherries for a sweeter, more intense topping.
• Store leftovers covered in the refrigerator for up to 3 days.

FAQ

Can I use frozen cherries?
Yes, thaw and drain them before using.

Can I make this ahead?
Absolutely! The cake is even better after soaking overnight.

What if I don’t have cherry syrup?
Simmer fresh or frozen cherries with sugar and a splash of water to make your own syrup.

Looking for more desserts? Try our Reese’s Peanut Butter Cup Cupcakes or Peach Pecan Parfait!