• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Appetizers
    • Main Dishes
      • Breakfast
      • Lunch
      • Dinner
    • Desserts
      • Bars
      • Cake
      • Cookies
      • Pie
      • Misc
    • Side Dishes
      • Potatoes
      • Rice
      • Vegetables
      • Pasta
  • Lifestyle
Shae Makes

Shae Makes

  • About
  • Contact
  • Menu B - Social Icons

    • Facebook
    • Instagram
    • Pinterest

Cake, Desserts

Peach Tres Leches

Jump to Recipe·Print Recipe

Peach season is sadly coming to an end here in Utah and I’m so sad about it. It never lasts long enough! Today I’m sharing my husbands very favorite peach dessert, Peach Tres Leches Cake. This classic Mexican cake is delicious on its own, but add fresh peaches to the mix and it’s out of this world. Although this cake has to be made a day ahead of time, it’s actually very simply and easy to make!

This cake starts with a classic sponge cake base which is made by separating your egg yolks and egg whites and whipping your egg whites until they form stiff peaks and then folding the egg whites into your cake batter. It creates an airy cake which is perfect for absorbing your “tres leches” or three milks. If you have never had Tres Leches Cake or it intimidates you, don’t let it, it’s super simple and absolutely delicious!

Tips & Tricks:

  • The best way to whip your egg whites is with a stand mixer! If you don’t have a stand mixer, the next best thing is with a hand mixer. I don’t recommend making this cake if you don’t have either of those.
  • Outside of peach season, you can make this cake with fresh diced strawberries all year long!
  • Don’t be afraid of how much liquid you are pouring on the cake, I promise it won’t be soggy and it will all soak in and be perfect!
  • This cake DOES have to sit at least 10 hours in the fridge, preferably overnight!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peach Tres Leches


  • Author: shaemakes
  • Prep Time: 30 minutes
  • Cook Time: 35
  • Total Time: 65 minutes
  • Yield: 12 1x
Print Recipe
Pin Recipe

Description

Traditional Tres Leches Cake with a fruity twist. A sponge cake soaked with 3 different kinds of milk, topped with homemade whipped cream and loads of fresh peaches.


Ingredients

Scale

For the cake:

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 7 eggs, whites and yolks separated
  • 1 1/2 cup sugar
  • 1/2 cup whole milk
  • 1 tsp vanilla

For the soak:

  • 14 oz can sweetened condensed milk
  • 12 oz can evaporated milk
  • 1 cup half and half

For the peach puree:

  • 4 medium sized peaches, pitted and chopped
  • 1/2 cup sugar
  • 2 tsp lemon juice

For the whipped cream:

  • 1 1/2 cups heavy whipping cream
  • 1/3 cup sugar

For the peaches:

  • 6 cups fresh diced peaches

Instructions

For the cake:

  1. Preheat the oven to 350 degrees.
  2. In a medium sized bowl add flour, baking powder and salt. Stir to combine.
  3. In a separate small bowl add egg yolks and 3/4 cup sugar. Whisk until the egg yolks turn lemon yellow.
  4. Add milk to the egg mixture and stir to combine.
  5. Add the egg yolk mixture to the flour mixture and whisk together.
  6. In a medium sized bowl beat egg whites, adding the remaining 3/4 cup sugar a little at a time until stiff peaks form.
  7. Gently fold the whipped egg whites into the egg yolk/flour mixture being careful not to deflate the egg whites.
  8. Spray a 9×13 pan with baking spray and gently pour the batter into the pan.
  9. Bake in a preheated oven for 25-35 minutes or until a toothpick comes out clean or with a few moist crumbs on it.

For the soak:

  1. In a medium sized bowl combine all 3 milks and whisk until smooth.
  2. Set aside until the cake has cooled.
  3. Once the cake has cooled, poke holes all over the cake either with a wooden skewer or a sharp knife.
  4. Pour the milks very slowly all over the top of the cake, allowing it to soak in a little before pouring in more.
  5. Set aside and make the peach puree and whipped cream.

For the peach puree:

  1. Add your 4 pitted and chopped peaches to a blender and blend until smooth.
  2. Add peach puree to a medium sized sauce pan and add sugar and lemon juice.
  3. Cook on medium heat, stirring constantly for 4 minutes.
  4. Remove from the stove top and let the mixture cool.

For the whipping cream:

  1. In a stand mixer or medium sized bowl, add heavy whipping cream and sugar.
  2. Beat on medium/high speed until stiff peaks form.

Assembly:

  1. Once the peach puree has cooled, spread it over the top of the cake, letting it soak in a little and pushing it gently down into the holes as you spread it.
  2. Nest, frost the cake with the whipping cream a little at a time until you’ve used all the whipped cream.
  3. Cover the cake and store in the refrigerator overnight.

For the peaches:

  1. When ready to serve, add the fresh diced peaches all over the top of the cake.
  2. Slice into squares and serve cold.

Keywords: Tres Leches, Peach Tres Leches, Tres Leches Cake, Homemade Tres Leches, Traditional Tres Leches, Cake

Did you make this recipe?

Share a photo and tag me @shaemakes — I can’t wait to see what you’ve made!

Facebook0Pin0

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Shae holding drink

Hey there and welcome to my happy place! My name is Shae Memmott, the face behind Shae Makes. I am a wife, a momma, a dark chocolate lover, an avid Crossfitter and a detail oriented freak.

Follow On Social

  • Facebook
  • Instagram
  • Pinterest

Favorites

Shae’s Favorite Potato Salad

Chicken Piccata With Lemon Sauce

Melt In Your Mouth Buttermilk Pancakes

Almond Poppy Seed Bread

Stay Connected

join my email list and receive a weekly roundup of all my latest posts!

Footer

THREE YEARS OLD!!! I can’t believe my baby girl THREE YEARS OLD!!!

I can’t believe my baby girl is already 3. Quinney woke up today crying that she didn’t want it to be her birthday and didn’t want to turn 3. If only I could keep her 2 forever 🤣

Quinney is our sour patch girl. She is a wild child with some serious sass but she has a very sweet side too. She’s the funniest little thing and always has us laughing. Her personality is summed up perfectly in many of these videos. She beats to the tune of her own drum, that’s for sure. But we wouldn’t have it any other way! 

She loves all things girly. Dancing, babies, Barbie’s, make up, nail polish, dresses and pink. We love our big 3 year old Quinney girl 💕💕💕
Food content has slowed down, I’m not in the kit Food content has slowed down, I’m not in the kitchen creating as much as normal and it’s been really hard on me to not be producing new recipes for you guys a couple times a week but that’s just the stage of life I’m in right now…..

Growing a human, raising 2 other humans, being a wife and taking care of my family will always be my number one priority. I’m exhausted 99% of the time but I know I’ll look back on these messy days and miss them dearly so right now I’m trying to not be so hard on myself and just live in the moment and be grateful for this life I’ve been blessed with. 

I promise when I get some energy back (if ever this pregnancy 🤪) I will be back to producing a couple new recipes a week but in the meantime I hope you stick around and enjoy my life via Instagram exactly as it is ❤️❤️❤️
Some bunny has been keeping a secret………….. Some bunny has been keeping a secret…………..

Rainbow baby GIRL arriving this October 💕💕💕

#16weeks #rainbowbaby
It’s Deviled Egg Season 🎉 I’ll be honest, It’s Deviled Egg Season 🎉 

I’ll be honest, I hate Deviled Eggs unless they are MY Deviled Eggs. The secret is in the candied bacon 🥓 

Every person who has ever tried them says they are the best they have EVER had. You be the one to decide! If you make them this weekend please be sure and tag me! You can find the recipe by clicking the link in my bio + tapping on this picture.

shaemakes.com/worlds-best-deviled-eggs 

#easterrecipe #foodstagram #tastingtable #makesmewhole #foodblogfeed #bbcgoodfood #scrumptiouskitchen #madefromscratch #deviledeggs #fnceats #appetitejournal #deviledeggrecipe #damnthatsdelish #ourfoodstories #foodartblog #foodblogeats #thefeedfeed #foodgawker #thekitchn #f52community #pinterestinspired #newrecipe #followforfood #f52grams #appetizer #eastereats #easterfood #worldsbestdeviledeggs #lovefood #marthafood
Who has made my Signature Salad yet? 🙋🏽‍♀️ I’d love to know what you think! 

If you haven’t, you’re missing out. It’s my favorite salad ever. Head to the link in my bio for the recipe! 

https://shaemakes.com/shae-makes-signature-salad/
Follow on Instagram

Main Dishes

  • Breakfast
  • Lunch
  • Dinner

Side Dishes

  • Potatoes
  • Rice
  • Vegetables
  • Pasta

Desserts

  • Bars
  • Cake
  • Cookies
  • Pie
  • Misc

Copyright © 2022 | Privacy Policy | Terms of Use

  • About
  • Contact
  • Appetizers
  • Main Dishes
    • Breakfast
    • Dinner
    • Lunch
    • Back
  • Side Dishes
    • Pasta
    • Potatoes
    • Rice
    • Vegetables
    • Back
  • Desserts
    • Bars
    • Cake
    • Cookies
    • Misc
    • Pie
    • Back
  • Lifestyle