Low Sodium Tres Leches Cake

Indulge in the decadence of a classic dessert with this Low Sodium Tres Leches Cake—an airy sponge cake soaked in a luxurious blend of three milks, reimagined to fit a lower-sodium lifestyle. Perfectly balancing rich flavors and a light texture, this recipe features low-sodium baking powder, unsalted butter, and almond milk as a heart-healthier alternative while retaining the beloved creaminess of sweetened condensed and evaporated milk. Topped with a cloud of homemade whipped cream, this cake is ideal for gatherings or as a special treat. Best served chilled and optionally garnished with fresh fruit or a sprinkle of cinnamon, this reduced-sodium version of tres leches delivers indulgence in every bite without compromise.

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1 cup All-purpose flour
• 1.5 teaspoons Baking powder (low sodium or sodium-free)
• 0.25 cup Unsalted butter
• 1 cup Granulated sugar
• 5 whole Large eggs
• 1 teaspoon Pure vanilla extract
• 0.33 cup Whole milk
• 1 can (12 oz) Evaporated milk
• 0.5 cup Unsweetened almond milk (or any low-sodium milk alternative)
• 1 can (14 oz) Sweetened condensed milk (low-sodium, if available)
• 1 cup Heavy cream
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan and set aside.

Step 2

In a medium bowl, whisk together the all-purpose flour and baking powder, ensuring they are well combined.

Step 3

In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy.

Step 4

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to fully incorporate.

Step 5

Gradually fold the flour mixture into the wet ingredients, alternating with the whole milk, and mix just until combined. Avoid overmixing to keep the batter light.

Step 6

Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Allow the cake to cool in the pan for about 10 minutes, then use a skewer or fork to poke holes all over the surface of the cake.

Step 8

In a large measuring cup or bowl, whisk together the evaporated milk, almond milk, and sweetened condensed milk. Slowly pour this mixture evenly over the top of the cake, allowing it to absorb fully. Let the cake sit at room temperature for about 30 minutes, then refrigerate for 4 hours or overnight.

Step 9

Before serving, prepare the whipped topping by beating the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form.

Step 10

Spread the whipped cream over the top of the cake. Slice and serve chilled. Optionally, garnish with fresh fruit or a sprinkle of cinnamon.

Nutrition Facts

Serving size	(1815.7g)

Amount per serving	% Daily Value*
Calories	4240.7

Total Fat 169.3g	0%
Saturated Fat 93.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1386.8mg	0%
Sodium 1125.0mg	0%
Total Carbohydrate 578.3g	0%
Dietary Fiber 3.8g	0%
Total Sugars 479.5g
Protein 103.8g	0%

Vitamin D 568.6IU	0%
Calcium 2640.3mg	0%
Iron 12.7mg	0%
Potassium 3330.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 9.8%

Carbs: 54.4%