I’ll never forget the first time I tried cranberry tres leches cake – it was during a chaotic holiday potluck when I desperately needed a showstopping dessert. My neighbor brought this creamy dream of a cake topped with vibrant cranberry sauce, and let me tell you, forks were fighting over the last slice! That’s when I knew I had to recreate this magic in my own kitchen.
The classic tres leches cake gets such a gorgeous upgrade with tart cranberry sauce cutting through all that sweet, milky goodness. It’s like your favorite cozy blanket but in dessert form – comforting yet surprisingly festive. What I love most is how the ruby-red cranberries make this feel special enough for holidays but simple enough for any Tuesday night craving.
Why You’ll Love This Cranberry Tres Leches Cake
This cake is pure magic, and here’s why:
- The creamy, melt-in-your-mouth texture is absolutely irresistible.
- It’s super easy to make – no fancy techniques required!
- The festive cranberry topping adds a pop of color and tangy flavor.
- Perfect for holidays or weeknight treats – it’s always a crowd-pleaser.
- It gets better as it chills, so you can make it ahead of time.
Trust me, one bite and you’ll be hooked!
Ingredients for Cranberry Tres Leches Cake
Here’s everything you’ll need to make this dreamy cake – I promise it’s all simple stuff you probably already have in your pantry! The key is quality ingredients – splurge on real vanilla extract, it makes all the difference.
- 1 ½ cups all-purpose flour – spooned and leveled, please don’t pack it!
- 1 tsp baking powder – check the date on yours, old powder won’t give you that perfect rise
- ½ tsp salt – I use kosher, but regular table salt works too
- 4 large eggs – room temperature is crucial here for maximum fluffiness
- 1 cup granulated sugar – packed measure if you want that perfect sweetness level
- ⅓ cup whole milk – none of that skim stuff, we need the fat for tenderness
- 1 tsp vanilla extract – the real deal, no imitation here
- 1 can (12 oz) evaporated milk – don’t confuse with sweetened condensed!
- 1 can (14 oz) sweetened condensed milk – this is the magic that makes tres leches so addictive
- ½ cup heavy cream – makes the milk mixture ultra luxurious
- 1 cup cranberry sauce – homemade or canned both work beautifully
See? Nothing weird or hard-to-find. Now let’s make some magic!
Equipment You’ll Need
Gather these kitchen essentials – I bet you already have most of them! No fancy gadgets required, just the basics:
- 9×13-inch baking dish – glass or metal both work great
- Mixing bowls – one large, one medium
- Electric mixer – hand or stand mixer will do the trick
- Whisk – for blending dry ingredients
- Rubber spatula – my favorite tool for folding batter gently
- Fork – for poking those perfect milk-absorbing holes
- Measuring cups and spoons – precision matters here!
That’s it – see how simple this is? Now let’s get baking!
How to Make Cranberry Tres Leches Cake
Ready to make the most delicious cake of your life? Let’s do this step by step – I’ll walk you through everything so it’s foolproof. Just follow along, and you’ll have a showstopping dessert in no time!
Preparing the Cake Batter
First things first – preheat that oven to 350°F and grease your 9×13-inch baking dish. Now, whisk together your dry ingredients – flour, baking powder, and salt – in a medium bowl. In a larger bowl, beat those eggs and sugar until they’re light and fluffy. This is where the magic starts – don’t rush it! Add the milk and vanilla, mixing until just combined. Now, gently fold the dry ingredients into the wet ingredients. I mean gently – we’re not making bread here! Overmixing will make your cake dense, and we want it light and airy.
Baking and Soaking the Cake
Pour that beautiful batter into your prepared dish and bake for 25-30 minutes. You’ll know it’s done when the top is golden and springs back when lightly touched. While it’s baking, mix your evaporated milk, sweetened condensed milk, and heavy cream in a bowl. Let the cake cool for about 10 minutes, then poke it all over with a fork. This is the fun part – slowly pour that creamy milk mixture over the cake, making sure it soaks in evenly. Trust me, it’ll look like too much liquid, but the cake will drink it all up! Pop it in the fridge to chill for at least 4 hours, though overnight is even better.
Adding the Cranberry Topping
When you’re ready to serve, spread that gorgeous cranberry sauce over the top. I love using homemade sauce, but canned works just as well if you’re short on time. The tartness of the cranberries cuts through the sweetness perfectly, making every bite heavenly. Now, grab a fork and dig in – you’ve earned it!
Tips for the Perfect Cranberry Tres Leches Cake
After making this cake more times than I can count (okay fine, I’m addicted), I’ve picked up some foolproof tricks that make all the difference:
- Room temp is everything – That means eggs, milk, even the butter if your recipe uses it. Cold ingredients don’t incorporate as well and can make your cake dense.
- Chill overnight if you can – I know waiting is hard, but that extra time lets the milk mixture fully absorb for maximum creaminess in every bite.
- Poke deep holes – Use a fork or skewer and go all the way to the bottom so the milks can penetrate evenly throughout the cake.
- Patience with the milk pour – Go slow, let the cake absorb each addition before adding more. I like to do it in 3-4 batches.
- Fresh whipped cream bonus – For special occasions, I’ll whip some cream with vanilla to dollop on top of the cranberry sauce.
Follow these simple tips and you’ll get perfect results every time – promise!
Variations and Substitutions
One of the best things about this cake is how easily you can tweak it to suit your taste or dietary needs! Here are my favorite ways to shake things up:
- Dairy-free? Use coconut milk instead of evaporated milk and coconut cream instead of heavy cream – it’s just as luscious!
- Extra zing: Add a teaspoon of orange zest to the batter – it pairs magically with the cranberries.
- Berry swap: No cranberries? Raspberry or blackberry sauce makes a gorgeous alternative topping.
- Spice it up: A pinch of cinnamon or cardamom in the milk mixture adds lovely warmth.
- Less sweet: Cut the sugar in the cake by 1/4 cup if you prefer more tartness.
The possibilities are endless – make it your own!
Serving and Storing Cranberry Tres Leches Cake
Here’s my favorite way to serve this beauty – straight from the fridge with an extra dollop of whipped cream on top! The contrast between the cold, creamy cake and the tart cranberry topping is pure magic. I like to slice it into generous squares because trust me, no one ever wants just one piece.
For storage, simply cover the baking dish with plastic wrap or transfer slices to an airtight container. It keeps beautifully in the fridge for up to 3 days – if it lasts that long! The flavors actually deepen overnight, making leftovers (ha! like you’ll have any) even more delicious. Just resist the urge to freeze it – the texture gets a bit wonky after thawing.
Nutritional Information
Here’s the scoop on what’s in each heavenly slice of this cranberry tres leches cake (based on 12 servings):
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 10g (6g saturated)
- Carbs: 52g
- Protein: 7g
Remember, these are estimates – actual values may vary slightly based on specific ingredients and portion sizes. Life’s too short to stress over dessert math anyway!
Frequently Asked Questions
Got questions about making cranberry tres leches cake? I’ve got answers! Here are the most common things people ask me about this recipe:
Can I use frozen cranberries for the topping?
Absolutely! Just thaw them first and cook them down with a bit of sugar and water until they’re jammy. It’s actually my go-to when fresh cranberries aren’t in season.
How long does the cake keep?
This beauty stays fresh in the fridge for up to 3 days, though it rarely lasts that long in my house! Just make sure it’s well-covered with plastic wrap or in an airtight container.
Can I make this ahead of time?
Yes, and honestly, it’s even better that way! The flavors deepen as it chills. I usually make it the day before serving – just add the cranberry topping right before serving.
What if my cake seems too wet after adding the milk mixture?
Don’t panic! The cake will absorb most of the liquid as it chills. If it’s still a bit soupy after 4 hours, just let it chill longer – overnight is perfect.
Can I use a different pan size?
You can, but you’ll need to adjust baking times. A 9-inch round pan works great – just bake it for a few minutes longer. Keep an eye on it – you want that golden top and springy texture!
Share Your Creation
Did you make this cranberry tres leches cake? I’d absolutely love to see your masterpiece! Snap a pic and tag me on Instagram or leave a star rating – your feedback makes my day. Nothing makes me happier than seeing your kitchen creations, especially when they’re as delicious as this cake!
Print
Indulgent Cranberry Tres Leches Cake Recipe for 3 Days of Bliss
- Total Time: 4 hours 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and creamy cake soaked in three kinds of milk, topped with cranberry sauce.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- 1 cup granulated sugar
- ⅓ cup whole milk
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup heavy cream
- 1 cup cranberry sauce
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Whisk flour, baking powder, and salt in a bowl.
- Beat eggs and sugar until fluffy. Add milk and vanilla.
- Fold dry ingredients into wet ingredients gently.
- Pour batter into prepared dish. Bake for 25-30 minutes.
- Mix evaporated milk, condensed milk, and heavy cream.
- Pierce cake with a fork and pour milk mixture evenly.
- Chill for 4 hours or overnight.
- Top with cranberry sauce before serving.
Notes
- Let cake cool slightly before adding milk mixture.
- Use fresh or canned cranberry sauce.
- Store leftovers refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
