Sourdough Tres Leches Cake
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This soft and airy sourdough discard tres leches cake is soaked in a rich three-milk mixture and topped with fluffy whipped cream and fresh strawberries. The addition of sourdough discard adds a subtle depth of flavor to this classic, ultra-moist dessert.
This is *such* a fun cake to make! My kiddos love pouring the three milks over the cake and watching as it soaks up all the liquid and flavor.
This cake is perfect for spring, summer, Cinco de Mayo, potlucks, and barbecues. So, if you’ve got some extra sourdough discard on hand (or active sourdough starter), whisk it into the cake batter and enjoy this ridiculously fluffy, light, melt-in-your-mouth cake.
Why You’ll Love This Cake
- Simple but impressive: Easy to make ahead and always a crowd-pleasing dessert for gatherings or special occasions.
- Ultra moist and rich: The three-milk soak creates an incredibly soft, melt-in-your-mouth texture.
- A perfect use for sourdough discard: Adds a subtle depth of flavor without being overly tangy.
Step-By-Step Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Whisk together flour, baking powder, and salt. Set aside.
Beat egg yolks with sugar until pale yellow.
Add milk, sourdough discard, and vanilla. Mix until smooth.
Gently fold in dry ingredients until just combined.
Beat egg whites on high until soft peaks form.
Fold gently into the batter.
Pour batter into prepared dish and bake for 30–35 minutes.
Let cake cool, then poke holes all over with a fork.
Pour sweetened condensed milk, evaporated milk, and whole milk evenly over the cake.
Cover and refrigerate for at least 1 hour (or up to 1–2 days).
Whip heavy cream, vanilla, and powdered sugar until soft peaks form.
Spread whipped cream over cake and top with sliced strawberries. Serve chilled.
Helpful Tips for the Best Sourdough Tres Leches Cake
- Whip egg whites properly: Beat to soft peaks—not stiff. This keeps the cake light and airy so it can absorb the milk mixture without becoming dense.
- Fold gently: When combining the egg whites into the batter, use a light hand. Overmixing will deflate the batter and affect the final texture.
- Poke plenty of holes: Don’t be shy here—more holes mean better absorption of the milk mixture and a more evenly soaked cake.
- Pour the milk slowly: Add the milk mixture gradually, allowing it to soak in between pours so it doesn’t pool on top.
- Chill for best texture: While 1 hour works, letting the cake chill overnight gives the best flavor and ultra-moist texture.
- Add whipped cream before serving: For the freshest look and texture, spread the whipped cream topping right before serving.
- Use cold cream for whipping: Very cold heavy cream whips faster and holds its shape better for a stable topping.
Equipment
- 9×13-inch baking dish
- Mixing bowls (large and medium)
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine mesh strainer
- Fork (for poking holes in the cake)
- Offset spatula or spoon (for spreading whipped cream)
Storage & Make Ahead Instructions
Refrigerator (Recommended):
Store the cake covered in the refrigerator for up to 3–4 days. Because of the milk soak and whipped cream topping, it must be kept chilled.
Make Ahead:
You can bake and soak the cake up to 1–2 days in advance. In fact, it tastes even better as it sits and fully absorbs the milk mixture.
For best results, wait to add the whipped cream topping until the day of serving so it stays light and fresh.
Whipped Cream Tip:
If needed, the whipped cream can be made a few hours ahead and stored in the refrigerator. Give it a quick whisk before spreading if it softens.
Freezing (Not Recommended):
Freezing is not ideal for tres leches cake, as the texture can become watery once thawed.
More Sourdough Cakes
Sourdough Tres Leches Cake
Ingredients
Cake
- 1 1/2 cups all-purpose flour sifted (188 g)
- 2 teaspoons baking powder 10 g
- 1/4 teaspoon salt 1.5 g
- 5 large eggs separated, one bowl with the whites, one bowl with the yolks
- 1 cup granulated sugar 200 g
- 1/2 cup whole milk room temperature (120 ml)
- 1/2 cup sourdough discard 120 g
- 2 teaspoons vanilla extract 10 ml
Milk Mixture
- 1 can sweetened condensed milk 14 oz (396 g)
- 1 can evaporated milk 12 oz (354 ml)
- 1/3 cup whole milk 80 ml
Whipped Cream Topping
- 2 cups heavy cream very cold (480 ml)
- 1 teaspoon vanilla extract 5 ml
- 3 tablespoons powdered sugar 22 g
For Serving
- Sliced strawberries
Instructions
Preheat and Prepare Pan
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix Dry Ingredients
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
Make the Batter
- In a large bowl, beat the egg yolks with the granulated sugar until pale yellow and slightly thickened.
- Add the whole milk, sourdough discard, and vanilla extract. Mix until smooth and fully combined.
- Gently fold in the dry ingredients until just incorporated.
Whip Egg Whites
- In a separate clean bowl, beat the egg whites on high speed until soft peaks form.
- Gently fold the whipped egg whites into the batter, mixing just until combined. Do not overmix.
Bake
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until the cake is set and lightly golden.
Cool and Soak
- Allow the cake to cool completely. Using a fork, poke holes all over the surface.
- In a bowl, combine the sweetened condensed milk, evaporated milk, and whole milk.
- Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
- Cover and refrigerate for at least 1 hour, or up to 1–2 days for best flavor and texture.
Make the Whipped Cream
- In a large bowl, beat the cold heavy cream, vanilla extract, and powdered sugar until soft peaks form.
Assemble and Serve
- Spread the whipped cream evenly over the chilled cake.
- Top with sliced strawberries, then serve immediately or keep refrigerated until ready to serve.
Notes
Storage & Make-Ahead Instructions
Refrigerator (Recommended):Store the cake covered in the refrigerator for up to 3–4 days. Because of the milk soak and whipped cream topping, it must be kept chilled. Make Ahead:
You can bake and soak the cake up to 1–2 days in advance. In fact, it tastes even better as it sits and fully absorbs the milk mixture. For best results, wait to add the whipped cream topping until the day of serving so it stays light and fresh. Whipped Cream Tip:
If needed, the whipped cream can be made a few hours ahead and stored in the refrigerator. Give it a quick whisk before spreading if it softens. Freezing (Not Recommended):
Freezing is not ideal for tres leches cake, as the texture can become watery once thawed.
