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.

Sourdough tres leches cake.

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Table of Contents

Tools you will need:

Sourdough tres leches cake.

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.

Sourdough tres leches cake.

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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Sourdough tres leches cake.

Sourdough Tres Leches

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 9x13 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 9x13 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.