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Tres Leches Cake

Tres Leches Cake is a light and airy sponge cake soaked in a rich blend of three milks evaporated milk, sweetened condensed milk, and heavy cream resulting in a moist, decadent dessert with a creamy finish. Traditionally topped with whipped cream and fresh fruit, it’s a popular treat in Latin American cuisine and perfect for celebrations.
Print Recipe
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes

Equipment

  • 9x13-inch baking dish
  • Electric mixer (hand or stand)
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula

Ingredients

  • For the Cake:
  • 1 cup 130g all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs separated
  • 1 cup 200g granulated sugar, divided
  • ⅓ cup 80ml whole milk
  • 1 tsp pure vanilla extract
  • For the Milk Mixture:
  • 1 can 12 oz / 354ml evaporated milk
  • 1 can 14 oz / 396g sweetened condensed milk
  • ½ cup 120ml heavy cream
  • For the Topping:
  • 1 cup 240ml heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Fresh berries or cinnamon for garnish optional

Instructions

  • Preheat the Oven
  • Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  • Mix Dry Ingredients
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • Beat Egg Yolks
  • In a large bowl, beat the egg yolks with ¾ cup sugar until pale and creamy. Stir in milk and vanilla. Add the flour mixture and mix until just combined.
  • Beat Egg Whites
  • In another bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
  • Fold Batter
  • Gently fold the egg whites into the yolk mixture until fully combined.
  • Bake the Cake
  • Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
  • Prepare Milk Mixture
  • In a measuring cup or bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
  • Soak the Cake
  • Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the cake, letting it absorb. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Make Whipped Topping
  • Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread evenly over the chilled cake.
  • Serve
  • Garnish with fresh berries or a sprinkle of cinnamon. Slice and enjoy!
Servings: 12 servings