Tres Leches Cake Recipe with Mango Cream

Tres Leches Cake Recipe with Mango Cream Recipe – This Latin-American-inspired creation is a great way to celebrate any occasion!

We parents are secretly celebrating something.

For fear of judgement, we hardly talk about the joy it brings us. Yet, silent sighs of relief can be felt across the country for… Back to School.

Of course, we love our babies beyond all understanding.

We love their smiles and little noses. We love that fluttery little laugh that gurgles up when something strikes them as funny. We love their breathy stories, the elaborate crafts they make, and the ingenious games they come up with. We love them regardless of their artistic wardrobe selections. We love them as they go through the awkward stages of adolescence with unwarranted hormonal outbursts.

Celebrate with Tres Leches Cake

We love them when they are sweet and helpful, and we even love them when they are as mean as snakes.

That never stops.

Yet, after a magical summer filled with family vacations, swimming pools, trips to the zoo, hiking trails, hours at the park, makeshift forts, lemonade stands, gallons of insect repellent and sunscreen, sibling squabbles, and staying up way past bedtime, WE ARE TIRED.

So we tearfully send our little ones, with baggy new clothes and over-sized backpacks, off to school. Then peacefully sit in silence, if only for a moment.

You know what?

After all that fun and energy exertion, we deserve cake.

My double-layer Tres Leches Cake Recipe with Mango Cream is just the thing for this bittersweet occasion.

What is Tres Leches?

As tres leches means 3 milks in Spanish, you can imagine the rich creamy taste and texture this cake provides, after being soaked in a mixture of evaporated milk, sweetened condensed milk, and heavy cream.

This cake is a very light sponge cake, with the lovely flavor combination of your choosing. I chose to make this one mango flavored!

What Ingredients You Will Need

For the Tres Leches Cake:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, softened (4 ounces)
• 1 cup sugar
• 2 teaspoons vanilla extract
• 5 large eggs
• 12 ounces evaporated milk (or whole milk)
• 14 ounces sweetened condensed milk
• 1/3 cup heavy cream

For the Mango Cream:

• 2 1/2 cups heavy cream
• 2 ripe mangoes
• 2/3 cup sugar
• Pinch salt

How to Make Tres Leches Cake 

1. Preheat the oven to 350 degrees F. Grease and flour two 8- to 9-inch cake pans and set aside.
2. Mix the flour, baking powder, and salt together in a small bowl. Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then add the vanilla.
3. Crack the eggs into a measuring pitcher. Then with the mixer running, alternate adding the eggs and flour mixture until just combined. Scrape the large bowl and mix again for 30 seconds.
4. Divide the cake batter evenly between the two pans and bake for 20 minutes, until golden on top. (Make sure a toothpick inserted into the center comes out clean!) Remove the sponge cake from their pans and cool for 20 minutes. Meanwhile, whisk the evaporated milk, condensed milk, and cream together. Set aside.
5. Once the cakes are cool, place one on a cake platter and the other on a sheet of foil with the edges turned up to form a shallow bowl. Poke holes in both cakes with a fork thoroughly, to help the milks mixture absorb. Slowly pour half the tres leches mixture over each cake and allow them to sit and soak it all up while you make the Mango Cream.

For the Mango Cream:

1. Peel both mangoes. Slice one into thin strips and set aside as the garnish. Cut the second off the pit and place in the blender with 2/3 cup sugar and a pinch of salt. Puree until smooth.
2. Pour the puree into a small sauce pan and place over medium-high heat. Bring to a simmer. Stir and simmer for 3-5 minutes until thick. Then place in the fridge to cool.

To Assemble the Cake:

1. Using a clean bowl and electric mixer on high speed, whip the heavy whipping cream until firm stiff peaks form. (If you stop at soft peaks, the frosting won’t be as creamy as you want.) Then gently fold the whipped cream in the chilled mango puree.
2. Scoop about half the Mango Cream on the cake that’s on the platter. Spread the Mango Cream evenly, then carefully flip the second cake layer on top and remove the foil. Spread the remaining mango cream on the top and decorate with fresh mango slices.

Lt. Dan and I agree, although there are uncountable reasons to make this Tres Leches Cake Recipe with Mango Cream, the best part about it is the sumptuous sound it makes when you dig into it with your fork.

The sflumph you hear as you cut each saturated bite, lets you know something luxurious is about to grace your palette.

Frequently Asked Questions

How long does this cake last?

You can store this cake in the fridge for 3 to 5 days. 

Can I use mango pulp instead of fresh mangoes?

Yes, you can. However, I can’t exactly tell you how much… I would start with 3/4 cup. Taste and test the thickness, then add more if needed.

How can I make half of this recipe? 

Yes, you can. Use the serving slider in the recipe card below to adjust the recipe. Instead of trying to use 2 1/2 eggs, the easiest solution would be to use 2 extra-large eggs if you can find them.

More Killer Cakes:

• Chocolate Banana Coconut Cake
• Orange Crush Cake 
• Cinnamon Dolce Latte Cake
• Homemade Strawberry Cake from Scratch
• Velvet Brownie Swirl Cake
• Spiced Pumpkin Cake with Maple Cream Frosting
• Authentic Tres Leches Cake Recipe by A Sassy Spoon
• Peanut Butter Chocolate Cake with Caramel Popcorn ~ Sweetapolita

For more crazy cakes, follow my Pinterest Board, Holy Sweetness.

Check the printable recipe card below for the nutrition information including calories, protein, cholesterol, sodium, and fiber percentages. Make sure to share this dessert on Facebook, Pinterest, youtube, and Instagram.

Share This Recipe With Friends!