If you don’t like overly soggy cake, this Milk ‘n Berries (Porto’s Tres Leches Copycat) is perfect. The cake is gently soaked with three milks plus a touch of a secret ingredient, then layered with fresh berries and whipped cream for a balanced, light dessert.
Full disclosure: I’m not usually a big fan of classic tres leches—many in my family feel the same—because of the very wet texture. But Porto’s version won me over. My in-laws brought one over and insisted it was their favorite cake. I tried it and they were right: it’s delicious without being overly soggy.
Why you’ll love this recipe
This recipe yields a moist yet airy cake that avoids the mushy texture some tres leches cakes have. It’s light, not cloyingly sweet, and simple to make. There’s no need to separate egg whites from yolks or to worry about delicate folding techniques—everything comes together easily.
Cake ingredients
- Whole eggs
- Sugar
- Vanilla extract
- All-purpose flour, baking powder, and salt
- Milk
Three milks ingredients
- Heavy cream
- Evaporated milk
- Sweetened condensed milk
- Brandy (optional) — add if you want to mimic Porto’s flavor closely
Berries & cream
- Heavy whipping cream
- Powdered sugar
- Mixed berries — strawberries, blueberries, and blackberries
Helpful tips
- Do not grease the cake pans. Line the bottoms with parchment rounds or use cake liners, but avoid greasing the sides so the cake can rise properly.
- Add the milk mixture slowly. After poking holes in the cakes, drizzle the three-milk mixture gradually and wait for it to absorb before adding more. This ensures even distribution.
- Chill for best results. Let the cake set in the refrigerator for at least 8 hours; a full day is ideal so the milks soak in fully.
Equipment needed
- Stand mixer — a stand mixer with a whisk attachment speeds the process, but a hand mixer works too.
Can it be made without an electric stand mixer?
Yes. An electric hand mixer will work fine; it may just take a little longer to reach the desired volume when whipping the eggs.
More cake recipes
If you enjoyed this cake, try other rich, crowd-pleasing desserts like a rum cake. These kinds of recipes keep well and are simple to make for gatherings or holiday celebrations.
Milk ‘n Berries Tres Leches
Ingredients
Cake ingredients
- 4 eggs, room temperature
- 1 1/2 cups all-purpose flour, spooned, leveled, and sifted
- 1 1/4 cups sugar
- 1/2 cup milk
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
Three milks ingredients
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1/3 cup heavy cream (use 1 cup for a much wetter traditional tres leches)
- 1 tbsp brandy (optional)
Berries & cream ingredients
- 2 cups heavy whipping cream
- 1 tbsp powdered sugar
- 1 lb mixed berries (strawberries, blueberries, blackberries)
Instructions
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Preheat the oven to 350°F (175°C). In a mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla on high for about 10 minutes, until pale and fluffy. A hand mixer works too but may take longer.
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Whisk together the flour, baking powder, and salt, sifting a few times to combine evenly.
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Reduce the mixer speed to low and alternate adding the sifted flour mixture and milk, a little at a time. Stop once the flour is fully incorporated. The batter should be thick enough to form ribbons and hold air bubbles.
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Line two 9-inch cake pans with parchment rounds and divide the batter evenly. Do not grease the sides. Bake at 350°F for 18–20 minutes.
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Run a knife around the edges to loosen the cakes and let them cool completely.
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Combine the sweetened condensed milk, evaporated milk, heavy cream, and brandy (if using) in a bowl to make the three-milk mixture.
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Poke many holes in each cake layer with a toothpick or fork. Slowly pour the milk mixture over the cakes, letting it absorb before adding more. Work one cake at a time or divide the milk mixture so each layer gets an even amount.
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Cover with plastic wrap and refrigerate for at least 8 hours; overnight or up to two days is even better for full absorption.
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Whip the heavy cream with powdered sugar until soft peaks form. Avoid overwhipping; if it becomes grainy, add a tablespoon or two more cream and whip lightly.
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Flip one cake layer onto a serving plate, spread half the whipped cream, and arrange the berries on top. Place the second cake layer over the berries and spread the remaining whipped cream. Garnish with extra berries if desired.
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Chill again for a couple of hours before serving. The cake keeps well in the refrigerator for 3–5 days.
Nutrition information is approximate and automatically calculated.
Additional Info
Author: Stella Navarro-Kim
Prep Time: 40 minutes | Cook Time: 20 minutes | Total Time: 1 hour
Course: Dessert | Cuisine: Cuban, Mexican
Servings: 10 people
Keywords: milk and berries tres leches, Porto’s tres leches, tres leches