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Tres Leches Cake

Tres Leches Cake is an airy sponge cake soaked in 3 kinds of milk, then topped with whipped cream frosting. This recipe includes everything you need to know for making the rich, sweet Mexican dessert at home!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 40 mins
Servings: 20 slices
Calories: 206 kcal
Course: Cake
Cuisine: Mexican

Ingredients

For the Cake
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • ½ cup whole milk
For the Milk Mixture
  • 1 can sweetened condensed milk 14 ounce
  • 1 can evaporated milk 12 ounce
  • ½ cup heavy whipping cream
For the Topping
  • 2 cups heavy whipping cream
  • 3 Tablespoons powdered sugar
  • 1 teaspoon cinnamon for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 350℉. Lightly butter a 9x13 pan. Set aside.
  2. In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside.
  3. With an electric mixer, combine sugar, eggs, and vanilla on high speed until the mixture is light and airy (about 5 minutes). Add half the dry ingredients, mixing on low, until just incorporated.
  4. Gradually pour in the milk. Add the remaining dry ingredients and mix on low until just combined.
  5. Pour the cake mixture into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.
  6. In a large mixing bowl or liquid measuring cup, combine sweetened condensed milk, evaporated milk, and heavy whipping cream.
  7. Poke holes all over the top of the cooled cake.
  8. Slowly pour the milk mixture over the cake, letting it seep into the cake through the holes. Cover and refrigerate for at least 4 hours or overnight.
  9. With a hand mixer, whip the whipping cream and powdered sugar until stiff peaks form. Spread over the top of the chilled cake and sprinkle with cinnamon, if desired.

Notes

  • For freezing, place the baked and cooled cake in an airtight freezer container for up to 3 months. Thaw the cake at room temperature before adding the milk mixture, soak overnight. Then add the whipped topping as directed.
  • Used Boston Cream Pie as starting point for the sponge cake. No butter in this recipe, as in a traditional sponge cake base. It is not missed due to the richness of the 3 milk mix.
  • Evenly distribute the milk mixture. Make sure to pour the milk over the sides of the cake as well as in the center so every slice of cake is as moist as can be.
  • Make it the day before. Tres Leches Cake tastes best the second day when the three milks have had plenty of time to saturate the sponge cake with all their yummy flavor.
  • Keep refrigerated. This Tres Leches Cake should be kept covered and chilled when you're not eating it. It stays good for up to 3 days.
  • Avoid the box. Cake mixes from a box are not the same as a sponge cake. A sponge cake is designed to hold moisture, while a cake mix from a box tends to get soggy and crumble.

Nutrition Information

Serving 1slice Calories 206kcal (10%) Carbohydrates 21g (7%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 64mg (21%) Sodium 98mg (4%) Sugar 14g (28%)

Nutrition Facts

Serving: 20slices

Amount Per Serving

Calories 206

% Daily Value*

Serving 1slice
Calories 206kcal 10%
Carbohydrates 21g 7%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 64mg 21%
Sodium 98mg 4%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.