Can I make Nutella Tres Leches Cake a day in advance?

Yes, in fact, making this cake a day ahead is highly recommended. It gives the Nutella milk syrup time to fully soak into the sponge, enhancing both flavor and texture. Just be sure to cover it tightly and store it in the fridge. Frost it just before serving for the freshest presentation.

How do I keep tres leches cake from getting soggy?

Use a sponge cake that’s airy yet sturdy, and avoid over-soaking. Poke holes and pour the syrup slowly, letting it absorb gradually. After pouring, let the cake rest and absorb for 10–15 minutes before refrigerating. Don’t rush — chilling is essential for the perfect moist (not soggy) finish.

Can I substitute Nutella with chocolate spread?

Yes, you can use a quality chocolate hazelnut spread as a substitute for Nutella. However, the flavor and consistency may vary slightly. Make sure the spread is smooth and similar in texture, and adjust the sweetness slightly if your substitute is more or less sweet than Nutella.

How long does tres leches cake last in the fridge?

Nutella Tres Leches Cake stays fresh in the refrigerator for up to 3 days . Keep it tightly covered to prevent drying out or absorbing other odors. After 72 hours, the texture may begin to change, and the whipped topping can lose its firmness.

Nutella Tres Leches Cake Recipe – Ultra Moist, Rich & Addictive

Name: Nutella Tres Leches Cake Recipe – Moist, Rich, and Irresistible
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Mexican Fusion
Ingredients: 4 large eggs (room temperature); ¾ cup caster sugar; ½ cup cooking oil; 2 teaspoons vanilla essence; ½ cup Olper’s milk (room temperature); 1 ½ cups all-purpose flour; ⅓ cup cocoa powder; ½ teaspoon salt; 1 teaspoon baking soda; 2 teaspoons baking powder; 2 ½ cups warm Olper’s milk; ½ cup Nutella; ¼ cup condensed milk; ½ cup Olper’s cream (room temperature); 250 ml whipping cream; 2-3 tablespoons icing sugar; 1 teaspoon vanilla essence; ½ cup Nutella (melted); White chocolate chips (for decoration)

Description

This Nutella Tres Leches Cake recipe features a soft chocolate sponge soaked in Nutella milk syrup and topped with creamy Nutella frosting. Moist, rich, and perfect for any celebration.

Ingredients

For the Cake:

4 large eggs (room temperature)

¾ cup caster sugar

½ cup cooking oil

2 teaspoons vanilla essence

½ cup Olper’s milk (room temperature)

1 ½ cups all-purpose flour

⅓ cup cocoa powder

½ teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

For the Nutella Milk Syrup:

2 ½ cups warm Olper’s milk

½ cup Nutella

¼ cup condensed milk

½ cup Olper’s cream (room temperature)

For the Nutella Frosting:

250 ml whipping cream

2-3 tablespoons icing sugar

1 teaspoon vanilla essence

½ cup Nutella (melted)

White chocolate chips (for decoration)

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Instructions

1. Whisk eggs and sugar until fluffy.

2. Add oil, vanilla, and milk. Mix until combined.

3. Sift and add dry ingredients. Mix gently.

4. Pour batter into greased 9×13 pan and bake at 350°F for 25–30 mins.

5. Cool completely on a wire rack.

6. Make syrup: warm milk, mix in Nutella, condensed milk, and cream.

7. Poke holes in cake, pour syrup, and let soak 10–15 minutes.

8. Chill cake for at least 2 hours.

9. Whip cream with sugar and vanilla. Fold in Nutella.

10. Frost chilled cake. Top with white chocolate chips and drizzle melted Nutella.

11. Serve chilled.

Notes

Let the cake chill overnight for best results.

You can make the sponge a day ahead and frost the next day.

Use a hot knife to slice neatly.