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Banana Cream Tres Leches Cake
A tres leches cake is already a celebration on its own, but when you add banana cream flavors on top, you get a dessert that’s both nostalgic and new. This cake combines the milky richness of a traditional tres leches with the flavors of banana pudding and Nilla wafers. It’s creamy, soft, and a guaranteed hit at any gathering.
A Quick History
- Tres leches, meaning “three milks,” is a sponge cake soaked with evaporated milk, condensed milk, and cream.
- It is one of the most popular cakes in Mexico, often served at birthdays, quinceañeras, and weddings.
- The technique of soaking cakes in sweet liquids dates back to the 19th century, with recipes evolving region by region in Mexico.
- Its light texture and rich flavor made it a favorite for celebrations and a tradition passed down through generations.
Why You’ll Love This Recipe
- Banana pudding flavors bring a nostalgic Southern touch to a Mexican classic.
- The sponge is soaked with the traditional three milks for the authentic texture.
- Layers of banana cream, fresh banana slices, and Nilla wafers add comfort and crunch.
- Easy to prepare with instant pudding and Cool Whip, yet feels special and impressive.
- Perfect for potlucks, birthdays, and family dinners.
Ingredient Spotlight
| Ingredient | Role in the Recipe |
|---|---|
| Evaporated Milk | Adds body and a lightly caramelized milk flavor. |
| Sweetened Condensed Milk | Brings sweetness and richness to the soak. |
| Cool Whip | Creates a fluffy, stable topping. |
| Vanilla Instant Pudding | Used in the topping for a smooth base. We prefer vanilla because banana-flavored pudding often tastes artificial, like candy. Vanilla lets the fresh bananas provide the natural banana flavor. |
| Cream Cheese | Adds tang and stabilizes the cream. |
| Nilla Wafers | Provide vanilla flavor and nostalgic crunch. |
| Fresh Bananas | Give natural sweetness and fruitiness. |
Step-by-Step Overview
- Bake a light sponge cake.
- Whisk together the tres leches mixture and pour slowly into the cooled cake. Chill to absorb.
- Make the banana pudding cream with vanilla pudding mix, cream cheese, condensed milk, and Cool Whip.
- Spread the cream over the cake and chill.
- Before serving, top with banana slices and Nilla wafers for the classic finish.
Tres Leches cake will have you craving for more!
Banana Cream Tres Leches Cake
A moist and creamy tres leches cake inspired by banana pudding. A fluffy sponge cake is soaked with three milks, topped with banana pudding cream, fresh bananas, and Nilla wafers for a nostalgic and unique twist on a Mexican classic.
Equipment
- 9x13 baking pan
- Electric mixer
- Rubber spatula
- Fork or skewer
Ingredients
For the Cake:
- 5 large eggs – separate whites from yolks whites whipped with 1/4 cup sugar, yolks beaten with 1/2 cup sugar
- 3/4 cup sugar 1/4 cup for whites, 1/2 cup for yolks
- 1 cup plus 2 tbsp cake flour sifted
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup whole milk
- 1 tsp vanilla extract
For the Tres Leches Soak:
- 1 can 12 oz evaporated milk
- 1/2 cup whole milk – we prefer to use heavy cream but traditionally the recipe calls for whole milk
- 1/3 cup sweetened condensed milk up to 1/2 cup if sweeter desired
- Splash of whole milk
- 1/2 tsp vanilla extract
For the Banana Pudding Cream Topping:
- 1 box 3.4 oz vanilla instant pudding – we use vanilla instead of banana pudding to avoid the candy-like flavor; the fresh bananas give the natural flavor
- 2 cups cold whole milk
- 4 oz cream cheese softened
- 2 tbsp sweetened condensed milk
- 8 oz Cool Whip
- 1/2 tsp vanilla extract
For Assembly:
- Fresh banana slices
- Whole and crushed Nilla wafers
Instructions
Egg White and Sugar Mix:
- Preheat the oven to 350°F. Grease and line a 9x13 baking pan.
- Separate egg whites from yolks. Place whites in one bowl and yolks in another.
- Whip/Mix the egg whites until foamy.
- Slowly add 1/4 cup sugar and whip/mix until stiff peaks form.
- The whites should look glossy and stand straight up without drooping when you lift the whisk.
- Place this egg white mix into a bowl and set aside.
Batter Mix:
- In the second mixing bowl add your egg yolks.
- Add ½ cup of sugar and mix the yolks with the sugar until pale and thick.
- After it becomes pale and thick, add 1 tsp vanilla.
- Add ⅓ cup of whole milk.
- Sift flour, baking powder, and salt into a separate bowl.
- Then mix gently into batter mix until combined.
- Second mix should look like this.
- Carefully fold the whipped egg whites into the yolk batter in batches.
- Do not overmix so the batter stays airy.
- Pour the batter into the prepared pan.
- Bake 25–30 minutes, until golden and springy in the center. Cool at least 20 minutes.
For the Tres Leches Soak:
- Whisk together evaporated milk, ⅓ cup condensed milk (or up to ½ cup if sweeter desired), ½ cup heavy cream, a splash of whole milk, and ½ teaspoon vanilla.
- Use a fork or skewer to poke holes all over the cooled cake.
- Slowly pour the milk mixture over the cake in stages, letting it absorb before adding more.
- Cover and refrigerate the cake for at least 4 hours or overnight so it fully absorbs the milks.
For the Banana Pudding Cream Topping:
- In a new bowl pour 2 cups of cold milk
- Pour your vanilla instant pudding mix into the milk
- And whisk
- In another bowl, beat softened cream cheese until smooth.
- Mix in 2 tablespoons condensed milk.
- Add ½ teaspoon vanilla
- Fold in 8oz Cool Whip until light and fluffy
- Stir the pudding into the cream cheese mixture.
- Mix should look similar to this. Chill the topping for 30 minutes before spreading.
Assembly:
- Spread the banana pudding cream evenly over the soaked cake.
- Just before serving, top with fresh banana slices
- Add whole Nilla wafers.
- Add crushed Nilla wafers.
- and whole or crushed Nilla wafers. Keep refrigerated until ready to enjoy!
Video
Notes
- Always let the cake cool before adding the milk mixture to prevent mushiness.
- Add banana slices just before serving to keep them fresh.
- Best enjoyed within 2–3 days.
- Keep refrigerated at all times. Do not freeze.
- Separate egg whites from yolks so the whites can be whipped for volume and the yolks beaten for richness. This makes the cake airy and able to soak up the three milks.
- Pudding Flavor Note: Although the topping is called banana pudding cream, it uses vanilla instant pudding. Banana pudding mix often has a candy-like flavor, while vanilla allows the fresh bananas to shine. If you like that stronger flavor, banana pudding mix can be substituted.
- Note on Stiff Peaks: When whipping egg whites, “stiff peaks” means the mixture looks glossy and holds its shape. If you lift the whisk, the peaks should stand straight up without drooping. This step makes the cake light and spongy so it can soak up the three milks.
Tried this recipe?Let us know how it was!
Storage and Make Ahead
- Keep refrigerated at all times.
- Best within 2 to 3 days as bananas soften and wafers lose crunch.
- Add banana slices just before serving to avoid browning.
- The cake base can be made and soaked a day ahead.
- Freezing is not recommended.
Alternative Cooking Methods and Tips
- Use an Instant Pot or slow cooker for a sponge cake if you prefer no oven.
- Make individual servings in jars for parties.
- Add caramel or dulce de leche drizzle for a banana caramel twist.
- Swap pudding flavors for variations like strawberry or coconut.
How to Serve This Dish
- Always serve cold, directly from the fridge.
- Garnish with cinnamon or caramel for extra flair.
- Pair with café de olla, horchata, or coffee.
- Serve in a dish that shows off the milky sauce at the bottom.
- For parties, assemble into mason jars or cups for individual servings.
FAQs
How should I use fresh bananas in this cake?
Fresh banana slices are perfectly safe to use as long as the cake is kept refrigerated. For the best look and flavor, add the bananas just before serving, since they can brown over time.
Do I need banana pudding mix for the topping?
No, this recipe uses vanilla instant pudding. Banana pudding mix often has a strong candy-like flavor, while vanilla keeps the flavor smooth and lets the fresh bananas stand out. If you enjoy that stronger flavor, you can substitute banana pudding instead.
Why is it called banana pudding cream if vanilla pudding is used?
The name comes from the classic Southern dessert “banana pudding,” which traditionally layers vanilla pudding, cookies, and bananas. Most versions use vanilla pudding, not banana-flavored, so the title refers to the dessert style rather than the pudding flavor.
How long does it keep?
About 3 days refrigerated, best eaten within 2.
How do I keep it from getting soggy?
Pour the milk mixture in layers and let it absorb slowly. Chill before topping.
Share the Bake
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