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Tres Leches Cake

Tres leches Cake Recipe

This tres leches cake recipe is a soft sponge cake soaked in a rich three-milk mixture, creating a creamy and ultra-moist dessert. It’s a classic Latin American treat that melts in your mouth and is perfect for celebrations or family gatherings.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 3 hours 55 minutes
Servings: 12 people
Course: Dessert
Cuisine: Latin American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs separated
  • 1 cup granulated sugar divided divided
  • ⅓ cup whole milk
  • 1 tsp vanilla extract
  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • ¾ cup whole milk or heavy cream
  • 1 cup heavy whipping cream topping
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract topping

Equipment

  • 1 Mixing Bowl For batter
  • 1 Electric mixer For whipping eggs and cream
  • 1 9x13 baking pan Cake pans
  • 1 Whisk For milk mixture
  • 1 Spatula For folding batter

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a bowl, mix flour, baking powder, and salt.
  3. Beat egg yolks with ¾ cup sugar until light and fluffy, then mix in milk and vanilla.
  4. Add dry ingredients to the yolk mixture and mix until combined.
  5. In another bowl, beat egg whites until soft peaks form, then gradually add ¼ cup sugar and beat until stiff peaks form.
  6. Gently fold egg whites into the batter using a spatula.
  7. Pour batter into the prepared pan and bake for 25–30 minutes until a toothpick comes out clean.
  8. Cool the cake completely, then poke holes all over with a fork.
  9. Mix evaporated milk, condensed milk, and whole milk and slowly pour over the cake.
  10. Cover and refrigerate for about 3 hours to allow the cake to absorb the milk.
  11. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  12. Spread whipped cream on top and serve chilled.

Notes

  • For the best texture, allow the cake to chill for at least 3–4 hours or overnight so it fully absorbs the milk mixture.
  • Make sure the cake is completely cooled before pouring the milk mixture, otherwise it may become too soggy.
  • Poke plenty of holes across the cake so the three-milk mixture spreads evenly.
  • Use cold heavy cream when making the whipped topping to achieve stiff, fluffy peaks.
  • You can add fresh strawberries, mango slices, cinnamon, or dulce de leche on top for extra flavor and decoration.