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Tres Leches Cake
5 from 18 votes

Tres Leches Cake

Tres Leches Cake is a moist, airy sponge cake soaked in a mixture of evaporated, condensed, and whole milk, topped with lightly sweetened whipped cream. The cake’s tender crumb absorbs the milk syrup, resulting in a rich but soft texture. This classic Latin American dessert combines vanilla, milk, and eggs into a sweet, creamy treat often served chilled and garnished with fresh strawberries and cinnamon.

Prep Time
25 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 55 mins
Servings: 12 servings
Calories: 287 kcal
Course: Dessert, Baked Goods, Brunch
Cuisine: Mexican

Ingredients

Cake:
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large egg
  • 1 cup granulated sugar divided
  • 1/3 cup milk whole
  • 1 teaspoon vanilla extract
Three Milks
  • 1 ounces evaporated milk can
  • 1 ounce sweetened condensed milk can
  • 1/4 cup milk whole
WHIPPED TOPPING
  • 1 pint heavy whipping cream
  • 3 tablespoons granulated sugar or powdered sugar
  • 1/2 teaspoon vanilla extract
GARNISHES:
  • strawberry or fresh strawberries
  • ground cinnamon or fresh strawberries

Instructions

Cake:
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and lightly spray a 9×13 inch pan with non-stick cooking spray.
  2. Combine the flour, baking powder, and salt in a large mixing bowl.
  3. Using two separate bowls, separate the eggs. Placing the egg whites in one bowl and the egg yolks into the other bowl.
  4. Add 3/4 cup of sugar to the bowl with the egg yolks and with an electric hand mixer, beat on high speed until yolks are pale yellow. Add the 1/3 cup whole milk and the vanilla and stir to combine.
  5. Pour the egg yolk mixture over the flour mixture and stir gently just until combined.
  6. With a handheld mixer or in the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until soft peaks form (about 1 minute). With the mixer on medium-low, pour in remaining 1/4 cup sugar and then, beat on high speed until egg whites are stiff but not dry.
  7. Gently, fold the egg whites into the batter, just until combined. Pour batter into prepared pan and spread the batter with a spatula to even out the surface.
  8. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
Three Milks:
  1. In a large measuring cup or a pitcher combine the evaporated milk, sweetened condensed milk, and whole milk.
  2. Once the cake has cooled use a fork to poke holes all over the top of the cake.
  3. Slowly pour the milk mixture over the top of the cake, making sure to pour the milk mixture near the edges and all around.
  4. Place the cake in the refrigerator and chill for at least 1 hour or overnight, to allow the milk to soak in.
Whipped Topping:
  1. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks form.
  2. Spread the whipped topping evenly over the top of the cake. Garnish with ground cinnamon and fresh strawberries, if desired.

Notes

  • Keep eggs cold while separating to make separation easier, then allow to come to room temperature before combining for better mixing.
  • Gently fold egg whites into batter to maintain the airiness that leavens the cake.
  • Allow the cake to soak with the milk mixture for at least two hours before serving to ensure moisture absorption.
  • Refrigerate the soaked cake for up to 3-4 days; it is best enjoyed within this period.
  • Freeze the cake unsoaked for up to 3 months; freeze without toppings or soaking to preserve texture.
  • Use a 9x13-inch pan with tall sides to contain milk soaking mixture during preparation.

Nutrition Information

Calories 287kcal (14%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.01g (1%) Cholesterol 124mg (41%) Sodium 94mg (4%) Potassium 147mg (3%) Fiber 0.3g (1%) Sugar 22g (44%) Vitamin A 712IU (14%) Vitamin C 0.2mg (0%) Calcium 76mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 287

% Daily Value*

Calories 287kcal 14%
Carbohydrates 30g 10%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 124mg 41%
Sodium 94mg 4%
Potassium 147mg 3%
Fiber 0.3g 1%
Sugar 22g 44%
Vitamin A 712IU 14%
Vitamin C 0.2mg 0%
Calcium 76mg 8%
Iron 1mg 6%

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