Cold, fluffy, fruity, and light as air, this Peach Tres Leches Cake is the summer dessert of your dreams. Soaked in a peach-infused milk bath and topped with whipped cream and a juicy peach compote, it’s refreshing, sweet, and melts in your mouth with every bite.

About This Recipe

Tres Leches is a beloved Latin American dessert made with sponge cake soaked in three types of milk—usually evaporated milk(although I’m using regular milk), condensed milk, and cream. This version gets a summery twist with fresh peaches, one of my favorite fruits to bake with. It’s a light, fruity, and beautifully balanced cake that’s perfect for warm weather, dinner parties, or when you just want something cool and comforting from the fridge.

This peachy spin starts with a soft and airy sponge cake, made with just a few basic ingredients. Once baked, the cake is soaked in a luscious milk mixture made with whole milk, heavy cream, sweetened condensed milk, and fresh peach purée. It’s then topped with fluffy whipped cream and a glossy peach compote for a finish that’s sweet, tangy, and totally irresistible.

It’s simple to make, easy to assemble, and the flavor is so delicate and creamy that it’s loved by kids and adults alike. It’s the summer treat you’ve been looking for!

What You Need To Make This Recipe

For the sponge cake:

Eggs (separated into whites and yolks)
Lemon juice (just a few drops to stabilize the egg whites)
Granulated sugar
Water
Vegetable oil
Vanilla extract
All-purpose flour
Baking powder
Salt

For the peach milk bath:

Whole milk
Heavy cream
Condensed milk
Peach purée (just peel and blend a ripe peach)

For the whipped cream frosting:

Chilled heavy cream
Powdered sugar

For the peach compote:

Fresh peaches (peeled and chopped)
Brown sugar
Lemon juice
Lemon zest

Substitues

You can use canned or frozen peaches if fresh ones aren’t in season. Just thaw and drain if using frozen.
If you prefer a slightly firmer whipped cream, add ½ tsp cornstarch or vanilla pudding mix when whipping.
Evaporated milk can be used in place of whole milk for a more traditional tres leches flavor.
Want a dairy-free version? Use coconut milk and a plant-based whipped topping, though it will taste quite different from the original.

Pro Tips

Separate your eggs carefully and make sure no yolk gets into the whites to help them whip up properly.
Beat your egg whites until stiff peaks form—this gives the sponge cake its signature airy texture.
Fold the meringue gently into the yolk mixture to avoid deflating the batter.
The peach compote can be blended for a smooth finish or left chunky if you prefer texture.
Use a skewer or toothpick to poke lots of holes in the cake—this helps it absorb all that delicious peach milk.

Make-Ahead Tips

The cake can be made and soaked a day ahead. It’s even better after chilling overnight!
You can make the peach compote up to 3 days in advance and store it in the fridge.
Whipped cream frosting can be made a few hours ahead, but whip it fresh if you want the fluffiest texture.

How To Store Peach Tres Leches Cake

Once assembled, the cake should be stored in the refrigerator and enjoyed within 3 to 4 days. Keep it covered to prevent it from drying out or absorbing fridge odors. The sponge cake can be baked a day in advance and stored at room temperature, wrapped tightly. The peach compote can be refrigerated in an airtight container for several days. Leftovers are best eaten cold, no reheating required!

FAQ’s

Can I make this with canned peaches?

Yes! Just make sure to drain them well before puréeing or using in the compote.

What size pan should I use?

This recipe is designed for a 6-inch square pan, but you can double it for an 8×8-inch pan. Just adjust baking time slightly.

Can I skip the compote or the whipped cream?

You can, but they really complete the dessert. Even just the whipped cream alone makes it extra special.

Is it supposed to be very soft or soggy?

Tres leches cakes are meant to be moist and soaked, but not falling apart. It should feel light and custardy.

This Peach Tres Leches Cake is everything a summer dessert should be: cool, creamy, fruity, and simple to make. Whether you’re hosting, celebrating, or just looking for a way to enjoy peach season, this cake delivers on flavor and texture every single time.

If you love this recipe, make sure to also check out some of my other dreamy cakes:
🍑 Peaches and Cream Cake
🌿 Pistachio Cardamom Tres Leches
🍋 Lemon Tres Leches
🇹🇷 Turkish Tres Leches (Trilece) – topped with a silky caramel glaze!
🍥 Cinnamon Roll Tres Leches – a tres leches cake with all the cozy, spiced flavors of a cinnamon roll!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram or TikTok, I would love to see your creations and feature them in my stories!

Peach Tres Leches Cake

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Chill Time 2 10

Total Time 3 15

Course Dessert

Cuisine Latin-American

Servings 6 people

Calories 353 kcal

Equipment

3 Medium-sized bowl
2 Small bowls
1 Large jug/bowl
2 Spatulas
Electrci hand/stand mixer
Whisk
small saucepan
Immersion blender a regular belnder will work too
Offset spatula optional
6-inch square baking dish lined on the bottom
Sieve to strain peach compote
Kitchen scale or measuring cups
Measuring spoons

Ingredients

For the Sponge Cake

2 large eggs separated into whites and yolks
A few drops of lemon juice
100 g granulated sugar (1/2 cup)
2 tbsp water
½ tbsp vegetable oil
½ tsp vanilla extract
70 g all-purpose flour (1/2 cup + 1 tbsp)
1 tsp baking powder

For the Peach Milk Bath

360 ml whole milk (1 1/2 cups)
60 ml heavy cream (1/4 cup)
60 ml condenesed milk (1/4 cup)
1 large peach peeled and pureed

For the Whipped Cream Frosting

120 ml heavy cream (1/2 cup) chilled
1 tbsp powdered sugar

For the Peach Compote

3 medium-sized peaches peeled and cubed
2 tbsp brown sugar
1 tsp lemon juice
1/2 tsp lmeon zest

Instructions

Make the sponge cake:

Preheat oven to 160°C (320°F). In a medium bowl, add the egg whites, lemon juice, and about ¾ of the sugar. Beat using an electric hand mixer until stiff peaks form (6–7 mins).
In another bowl, beat the egg yolks and remaining sugar until pale and creamy. Add water, oil, and vanilla; beat again.
Add flour, baking powder, and salt; mix on low speed until combined.
Gently fold in ⅓ of the whipped egg whites into the yolk mixture. Then fold the yolk mixture back into the remaining egg whites using a spatula. Do not overmix.
Pour batter into a parchment-lined 6-inch square baking pan. Bake for 25–30 minutes or until a toothpick comes out clean. Let the cake cool completely.

Make the peach compote:

In a small saucepan, combine chopped peaches, brown sugar, lemon juice, and zest. Cook over medium heat, stirring often, until peaches soften and the mixture thickens (about 5 minutes).
For a smooth look, let the compote cool slightly, then blend and strain it. Chill in the refrigerator. This stpe is optional, so you can leave your peach compote chunky if you'd like!

Prepare the peach milk:

In a jug or bowl, combine milk, cream, condensed milk, and peach purée. Mix well and refrigerate until ready to use.

Make the whipped cream frosting:

Whip cold heavy cream and powdered sugar until stiff peaks form (about 6–7 minutes). Chill until assembly.

Assemble the cake:

Once cooled, remove the cake from the pan and peel off the parchment. Place it back in the pan upside down (flat side up). Poke holes all over the cake with a toothpick or skewer.
Pour the peach milk evenly over the cake. Let soak in the fridge for 10–15 minutes. Spread whipped cream frosting evenly on top (save some for decorating the cake later!). Then pour and spread the peach compote on top.
Chill the cake for at least 2 hours before serving. For a swirl decoration, pipe lines of whipped cream over the top and drag a toothpick through them in the opposite direction.
Slice and enjoy chilled!