This Sourdough Tres Leches Cake is soft, rich, and incredibly moist. The fluffy sourdough sponge cake soaks up a sweet tres leches mixture, made from three types of milk, creating a melt-in-your-mouth texture. A creamy cream cheese frosting adds the perfect finishing touch.

This Mexican-inspired dessert is a great way to use up extra sourdough discard while enjoying a classic treat with a tangy twist. Perfect for celebrations or any occasion, this homemade tres leches cake is sure to impress with its delicate crumb and irresistible flavor.

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Table of Contents

Tools you will need:

Ingredients:

Cake Batter:

All-purpose flour: King Arthur All Purpose Flour is great for this recipe, but any flour you have on hand thats all purpose or bread flour will work.
Baking powder: This leavening agent helps the cake rise by releasing carbon dioxide when it reacts with the liquid and heat, resulting in a light and airy texture. I recommend Bobs Red Mill Baking Powder.
Salt: Salt enhances the flavors of the other ingredients and balances the sweetness.
5 farm fresh eggs (large): Eggs add structure, moisture, and richness to the cake.
Sugar: This is used to sweeten the cake batter. Organic cane sugar works best.
Vanilla extract: This adds a sweet, aromatic flavor to the cake, enhancing its overall taste.
Whole milk: Milk adds moisture to the batter, contributing to the cake’s tenderness and richness.
Sourdough Starter: You can use active or discard for this recipe.

3 Milk Mixture:

Evaporated milk: This is milk that has had about 60% of its water content removed, resulting in a thicker and creamier consistency. It adds richness to the soaking mixture without being overly sweet.
Sweetened condensed milk: This is milk that has been concentrated by removing water and then sweetened with sugar. It contributes to the sweetness and creamy texture of the soaking mixture, giving the cake its signature rich and moist quality. This Eagle brand condensed milk is what I recommend if you don’t have any homemade on hands. It does not contain any bioengineered ingredients.
Heavy whipping cream: This is a high-fat dairy product (containing at least 36% fat) that adds richness and a smooth texture to the soaking mixture. It helps to make the cake extra moist and indulgent.

Frosting:

Heavy whipping cream: This is a high-fat dairy product (containing at least 36% fat) used to make whipped cream. It provides a light, airy texture and rich flavor for the topping, complementing the cake’s moistness.
Cream cheese: Cream cheese adds a tangy flavor and creamy texture to the topping. Softening it at room temperature makes it easier to blend smoothly with the other ingredients.
Sugar (or more to taste): Sugar sweetens the topping, balancing the tanginess of the cream cheese and enhancing the overall flavor. You can use powdered sugar to create a creamy frosting, but if you have regular sugar that will work as well.
Berries (optional): Fresh berries add a burst of color, flavor, and a slight tartness that complements the sweetness of the cake and the creamy topping. They can be used as a garnish for added visual appeal and taste.

How to make Sourdough Tres Leches Cake:

Preheat the oven to 350 °F and butter a 9×13 casserole pan. Set up three mixing bowls.
In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt.
Separate egg whites and yolks into the other two bowls.
Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Add in 1/2 cup sourdough starter and mix for 1 minute. Stir in 1/3 cup milk and 1 tsp vanilla.
Beat egg whites with the remaining 1/4 cup sugar on high speed until soft peaks form (2 minute).
Pour the flour mixture into the egg yolk mixture and gently combine with a spatula.
Gently fold in the egg white mixture with the spatula until just combined.
Pour batter into 9×13 pan and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
While the cake is baking, make the syrup by combining the heavy cream, condensed milk and evaporated milk.
When the cake is baked, gently poke holes in it with a fork.
Make the cream while the cake is cooling by whipping the cream cheese with 1/4 cup sugar. Then separately on high speed, mix 2 cups of heavy cream with 1/4 cup sugar until fluffy. Then gently mix cream cheese with whip cream for a smooth cream.
Once the cake is cooled, pour the syrup all over the cake.
Then add the cream on the cake and decorate with fresh strawberries or raspberries.

Note: If you make this cake in the evening, it will taste best the next day when it’s fully soaked.

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch

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Frequently Asked Questions (FAQ)

1. Can I make Sourdough Tres Leches without sourdough discard?

Yes, but using sourdough discard adds a slight tang and enhances the texture. I have a non sourdough tres leches cake recipe, but I truly love this one more!

2. How long does Sourdough Tres Leches need to soak?

For the best texture, let the cake soak for at least 4 hours or overnight. This allows the tres leches mixture to fully absorb, making the cake extra moist.

3. Can I make this cake ahead of time?

Yes! This cake actually tastes better the next day after soaking. Just store it covered in the fridge and add the frosting before serving.

4. How should I store Sourdough Tres Leches?

Keep it covered in the refrigerator for up to 3 days. Because of the milk mixture and frosting, it should not be left at room temperature for too long.

5. Can I freeze Sourdough Tres Leches?

It’s best enjoyed fresh, but you can freeze the unfrosted cake. Wrap it tightly and freeze for up to 2 months. Thaw, soak with the milk mixture, and frost before serving.

6. Can I use active sourdough starter instead of discard?

Yes! An active starter works just as well and may give the cake a slightly lighter texture.

7. What can I use instead of cream cheese frosting?

Traditional tres leches cake is topped with whipped cream. You can use homemade whipped cream or a stabilized version for a more classic finish.

Sourdough Tres Leches

Sourdough Tres Leches is a Mexican cake that is rich, moist, and very soft. The sourdough cake base is soaked in a tres leches (3 milks) mixture and topped with a delicious cream cheese frosting. This is a perfect way to use up some of your sourdough discard.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 39

Course Dessert

Cuisine Mexican

Ingredients

Ingredients for the cake:

1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 farm fresh eggs (large)
1 cup sugar divided into 3/4 and 1/4 cups
1 tsp vanilla extract
1/3 cup whole milk
1/2 cup sourdough starter fed or unfed

Ingredients for the syrup:

1 can-12 oz evaporated milk
1 can 14 oz sweetened condensed milk
1/3 cup heavy whipping cream

Ingredients for the cream:

2 cups heavy whipping cream
1 package cream cheese softened at room temp
1/2 cup sugar or more to taste
Berries optional

Instructions

Preheat the oven to 350 °F and butter a 9×13 casserole pan. Set up three mixing bowls.
In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt.
Separate egg whites and yolks into the other two bowls.
Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Add in 1/2 cup sourdough starter and mix for 1 minute. Stir in 1/3 cup milk and 1 tsp vanilla.
Beat egg whites with the remaining 1/4 cup sugar on high speed until soft peaks form (2 minute).
Pour the flour mixture into the egg yolk mixture and gently combine with a spatula.
Gently fold in the egg white mixture with the spatula until just combined.
Pour batter into 9×13 pan and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
While the cake is baking, make the syrup by combining the heavy cream, condensed milk and evaporated milk.
When the cake is baked, gently poke holes in it with a fork.
Make the cream while the cake is cooling by whipping the cream cheese with 1/4 cup sugar. Then separately on high speed, mix 2 cups of heavy cream with 1/4 cup sugar until fluffy. Then gently mix cream cheese with whip cream for a smooth cream.
Once the cake is cooled, pour the syrup all over the cake.
Then add the cream on the cake and decorate with fresh strawberries or raspberries.