Hojicha Tres Leches

Name: Hojicha Tres Leches
Prep time: 10 min
Cook time: 40 min
Total time: 529 min
Ingredients: 12 grams hojicha loose tea leaves, (I use Ippodo brand); 1 can (12 ounces) evaporated milk; 1 can (14 ounces) sweetened condensed milk; 1 cup + 2 tablespoons whole milk; 3 large eggs, (room temperature); 1 cup + 2 tablespoons (140 g) all-purpose flour (measured using King Arthur flour); ⅔ cup granulated sugar; ¼ cup light brown sugar; 1½ teaspoons vanilla bean paste, (I use Neilson Massey); ¾ teaspoons kosher salt, (Diamond Crystal); 1 teaspoon baking powder; ½ cup whole milk; 1 cup heavy cream, (very cold); 2½ tablespoons powdered sugar, (sifted); ½ teaspoon pure vanilla extract, (I use Nielson Massey)

By Jeri Mobley-Arias
October 30, 2024 | Updated on November 13, 2024

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Tres leches is a classic dessert that brings together three milks for a sponge cake that’s perfectly moist and fluffy. Infused with a hint of hojicha tea and topped with sweet whipped cream, each bite is packed with rich flavor.

For more delicious cake recipes, try my Strawberry Shortcake and this Easy Chocolate Lava Cake Recipe.

Close-up of a slice of tres leches cake soaked in milk with whipped cream on top, served on a white plate.

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My recipe stays true to traditional tres leches cake but adds a few flavorful twists. I infuse the milk soak with roasted hojicha tea, bringing a subtle nuttiness to balance the sweetness. Light brown sugar in the cake adds a touch of caramel, while vanilla bean paste gives it a richer flavor.

The result is a sponge cake that’s not only perfectly moist but decadently flavorful. And because I believe more is always better when it comes to dessert, the sweet whipped cream on top brings it all together. This is tres leches with a twist, but it’s still every bit the indulgent, classic treat you love.

Squares of tres leches cake topped with whipped cream and soaked in milk, arranged on a white plate.

Why This Recipe Works

Unique Flavor Twist – The addition of hojicha tea brings a subtle roasted nuttiness that adds depth without overpowering the classic sweetness.
Perfectly Balanced Sweetness – Using light brown sugar and vanilla bean paste enhances the cake with a caramelized richness, making each bite more complex and satisfying.
Amazing Texture –The traditional three-milk soak ensures the cake stays incredibly moist, while the airy sponge texture makes it light yet decadent.

What is Tres Leches?

Tres Leches is a popular Mexican sponge cake known as “Three Milk’s Cake” because it is soaked in a mixture of condensed milk, evaporated milk, and either regular milk or heavy cream. The cake is typically topped with sweet whipped cream or meringue, making it both rich and light, with a moist, tender texture.

Slices of tres leches cake topped with whipped cream, sitting in a pool of the soaked milk mixture on a white plate.

Tools You’ll Need

Kitchen digital scale
Mixing bowls
9 x 9 baking pan
Parchment Paper
Hand or standing mixer
Wooden skewer

Ingredients You Will Need for Tres Leches Cake

Here is a breakdown of what you will need to make this tres leches cake recipe. For actual measurements, see the recipe card at the end of this post.

Tres Leches Soak

Hojicha loose tea leaves – This Japanese green tea, has an earthy, nutty, slightly smoky flavor that complements the sweet vanilla taste of the cake. I use Ippodo Tea brand.
Evaporated milk – This enriches the milk and adds a slightly caramelized depth, contributing to the signature moist texture without being too heavy.
Sweetened condensed milk – Brings the necessary sweetness and thick, creamy texture that makes each bite indulgent.
Whole milk – Balances the richness of the evaporated and condensed milk, helping the cake soak evenly while keeping it light.

Cake

Eggs – Eggs are key to a light, fluffy sponge. Whipped eggs provide structure and airiness, allowing the cake to effectively absorb the milk mixture.
All-purpose flour – Forms the foundation of the cake, giving it structure while remaining soft and tender after soaking.
Light brown sugar – Adds a hint of caramel flavor, which enhances the richness of the cake and complements the hojicha tea.
Vanilla bean paste – I use Neilson Massey brand for a deeper, more complex vanilla flavor, with lovely flecks of vanilla bean throughout the cake.
Kosher salt – Salt balances the sweetness and enhances the other flavors so the cake isn’t overly sweet.
Baking powder – This leavening agent helps the cake rise, ensuring a light, airy texture.
Whole milk – Keeps the batter moist and adds richness, contributing to the tender crumb of the cake.

Whipped Cream

Heavy cream – Whip very cold heavy into a light, airy topping that adds a cool contrast to the richness of the soaked cake.
Powdered sugar – This sweetens the whipped cream without adding graininess, giving it a smooth texture.
Pure vanilla extract – I use Nielson Massey brand for a warm, aromatic sweetness.

How To Make Tres Leches

Below is a summary of how to make tres leches cake. For a complete and detailed list of steps, see the recipe card at the end of this post.

Tres leches cake batter spread evenly in a parchment-lined baking pan, ready to be baked.

Tres Leches Soak

Add evaporated and whole milk to a small saucepan and heat over low heat. Do not allow the mixture to come to a boil, rather, a gentle simmer, stirring every couple of minutes. Add loose hojicha leaves and steep for 4 minutes. Do not oversteep as the mixture will become bitter.

2. Strain the mixture, discard the leaves stir in the condensed milk. Leave to the side to cool to room temp.

Cake

Preheat oven to 375°F. Line a 9×9 baking pan with parchment paper.
Sift flour, baking powder, and salt into a mixing bowl. Set aside.
Add eggs, both sugars and vanilla to the bowl of a standing mixer. Whip on high for 6-7 minutes, until the mixture is pale yellow and fluffy. Lower mixing speed to slow and add half the flour mixture, milk, then the remaining flour mixture.

4. Transfer the batter to the prepared baking pan. Lightly tap to even out the mixture.

Transfer to the oven and cook for 20-25 minutes or until a toothpick inserted in the middle comes out nearly clean.

5. Let cool for 10 minutes then poke holes throughout the cake with a wooden skewers. Slowly pour the condensed milk mixture over the cake, allowing it to completely soak before adding more. Allow the cake to cool to room temp, cover with cling wrap, then transfer to the refrigerator to soak overnight (8 hours).

6. Top with whipped cream, cut into 9 pieces and serve cold.

Whipped Cream

Add all ingredients to a bowl and whip on high for 3-4 minutes, until whipped and thick.

Baked tres leches cake with holes poked on the surface, soaking in the milk mixture in a parchment-lined pan.

Tips and Tricks

Use room temperature eggs. This helps the eggs whip up to their full volume, creating a lighter, airier sponge that will soak up the milk mixture more effectively.
Whip the eggs and sugar until pale and fluffy. Whipping the eggs for 6-7 minutes is crucial for achieving the right texture in the cake. The batter should almost double in volume to create a soft sponge.
Don’t over-steep the hojicha. Steep the hojicha leaves for 4 minutes to avoid any bitterness. Over-steeping can result in a too-strong, overpowering flavor in the milk soak.
Let the milk mixture cool before soaking the cake. If the milk is too hot, it can affect the texture of the cake and cause it to become mushy. Allowing it to cool ensures the sponge absorbs the liquid evenly.
Poke plenty of holes in the cake. This step is key for letting the milk mixture fully absorb into the sponge. Be generous with the holes, as they’ll help distribute the soak evenly throughout the cake.
Chill the whipped cream bowl and beaters. Cold equipment helps the cream whip faster and hold its structure longer. This makes it easier to achieve that fluffy, light texture for the topping.

Tres leches cake topped with a smooth layer of whipped cream in a parchment-lined pan, ready to be served.

Storage

To store leftover tres leches cake, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3-4 days to maintain its moisture and freshness.

For longer storage, freeze it for up to 3 months. If you plan to freeze it, don’t add the whipped cream topping until after it’s defrosted. To thaw the cake, allow it to thaw overnight in the fridge.

Slice of tres leches cake with whipped cream topping, sitting in a pool of the milk mixture on a white plate.

Frequently Asked Questions

What milks are in tres leches?

Tres leches is made with three types of milk: evaporated milk, sweetened condensed milk, and either whole milk or heavy cream. These create the rich, moist texture that the cake is known for.

Why is my cake dry?

If your cake is dry, it might not have enough holes for the milk to absorb properly. Make sure the eggs are whipped enough for a light sponge, and pour the milk mixture slowly. Let the cake soak overnight to fully absorb the liquid.

Is tres leches cake soggy?

Tres leches cake should be moist, not soggy. Whip the eggs well for a light sponge that absorbs the milk without falling apart. Let the milk mixture cool before pouring and allow the cake to absorb it slowly to avoid oversaturation.

Tres leches cake topped with whipped cream, sitting on parchment paper with milk soaking into the cake.

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