French Tres Leche Cake
Holidays are The Most Magical Time for Baking!
There’s something truly enchanting about holiday baking—the aromas, the cozy warmth, and the joy it brings. But let’s be honest, the holiday hustle can feel a bit overwhelming, right? With so much to do and only so many hours in the day, it can be tough to make everything just so. But I’ve come to appreciate the magic that follows the rush—the quiet days when things finally slow down, giving us a moment to breathe.
As a chef, I actually spend more time perfecting holiday dishes for others than I do my own, which makes those post-holiday days even sweeter. My husband is Jewish, so now I get the joy of celebrating Passover alongside other holiday traditions. It’s a lot of baking, eating, and celebrating, but it’s all so worth it! Point being, at my own house over the holidays, I like to bake things that are visually beautiful and delicious...but easy!
This holiday season, I’m excited to share a recipe that combines two of my favorites: a simple tres leches cake with a touch of holiday sparkle. This version is dressed up with a hint of Lillet blanc liqueur, a light whipped cream frosting scented with orange zest and a dash of orange blossom water and finished with toasted hazelnuts and sugared grapes—truly a showstopper! And the best part? It’s make-ahead-friendly. Just unmold and add the finishing touches the day of.
Lillet Blanc has a golden color and has a little floral aroma with hints of orange and honey. When I am making the soak for this cake, I pour a little to sip on as well.
Ingredients:
Yield: 1 (8-inch) cake
Sponge Cake
4 large eggs, at room temperature
1 cup sugar
¼ cup water
1 cup cake flour, sifted
3/4 tsp baking powder
¼ tsp salt
Lillet Milk Soak
7 oz sweetened condensed milk
6 oz evaporated milk
1 cup heavy cream
¼ cup Lillet Blanc
Whipped Cream Frosting
2 cups heavy cream
¼ cup powdered sugar
1 tbsp orange zest
½ tsp orange blossom water (optional)
To Finish
1½ cups chopped toasted hazelnuts, skins removed
Small cluster of grapes and edible flowers (or rose petals)
Instructions
1. Prepare the Pan
Line an two 8-inch cake pan with parchment paper and generously spray with non-stick spray. Preheat oven to 350°F (175°C).
2. Make the Sponge Cake
In a stand mixer fitted with a whisk attachment, whip the eggs and sugar on high speed until thick and pale yellow (about 5–7 minutes), reaching the ribbon stage.
While the eggs are whipping, sift together the cake flour, baking powder, and salt in a bowl.
Gradually add the water to the egg mixture, then remove the bowl from the mixer.
Gently fold in the flour mixture, one-third at a time, until fully incorporated.
Pour the batter into the prepared pan and bake for about 20 minutes, until golden brown. The cake should spring back when touched and start to pull away from the pans sides.
Let the cake cool in the pan while you prepare the milk soak.
3. Lillet Milk Soak
In a bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and Lillet Blanc until thoroughly blended.
Poke holes all over the cake with a toothpick or skewer, then slowly drizzle the milk mixture over the cake, allowing time for it to absorb.
Cover and chill the cake overnight or for at least 3 hours.
4. Invert and Frost
Once chilled, run a knife lightly around the cake edges and invert onto a serving plate.
In a stand mixer, whip the heavy cream, powdered sugar, orange zest, and orange blossom water (if using) until soft peaks form.
Spread the whipped cream frosting over the top and sides of the cake, smoothing with an offset spatula or knife. A rustic finish works well too.
5. Decorate
Press the chopped toasted hazelnuts along the bottom edge of the cake.
Garnish with a small cluster of grapes and edible flowers or rose petals on top for a finishing touch.