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Tres Leches Cake
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Tres Leches Cake

Tres Leches Cake - a light and fluffy cake that is soaked with three milks and refrigerated until it is perfectly moist. Top the cake off with whipped cream for a delicious and irresistible cake.

Prep Time
20 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 50 mins
Servings: 16 servings
Calories: 463 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

Cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter at room temperature, unsalted
  • 1 cup granulated sugar
  • 5 egg separated
  • 1/2 teaspoon vanilla extract
  • 1 sweetened condensed milk 14 oz) can
  • 1 evaporated milk 12 oz) can
  • 1 cup heavy whipping cream
Whipped Cream Topping:
  • 1 1/2 cups heavy whipping cream
  • 1 cup granulated sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. In a bowl, whisk together the flour, baking powder and salt. Set aside.
  3. Cream the butter and sugar together until light and fluffy. Add the egg yolks and vanilla and beat until combined.
  4. Add the flour and mix just until combined.
  5. Place the egg whites in a medium bowl and beat until stiff peaks form.
  6. Using a spatula, stir about 1/4 of the egg whites into the batter. The batter is really thick, so it will be a little bit harder to stir the egg whites in. Take another 1/4 of the egg whites and start to gently fold them in. Once they are mostly combined, add another 1/4 of the egg whites, folding the in as gently as possible. Then fold in the remaining egg whites.
  7. Pour the batter into the prepared pan. Use a spatula to spread the batter evenly.
  8. Bake the cake in the preheated oven until a tester inserted in the middle comes out clean, about 30 minutes.
  9. While the cake is baking, combine the sweetened condensed milk, evaporated milk and whipping cream.
  10. As soon as you remove the cake from the oven, take a skewer or fork and pierce the cake generously. Slowly pour the milk mixture evenly over the top of the cake.
  11. Refrigerate the cake at least 4 hours, but overnight is best.
  12. Place the heavy whipping cream in a large bowl and beat until soft peaks start to form. Slowly start adding the sugar, beating until stiff peaks form. Spread the whipped cream over the top of the cake.
  13. Keep the cake refrigerated until ready to serve.

Notes

  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving 1slice Calories 463kcal (23%) Carbohydrates 54g (18%) Protein 7g (14%) Fat 25g (38%) Saturated Fat 15g (75%) Polyunsaturated Fat 8g (47%) Trans Fat 0g (0%) Cholesterol 140mg (47%) Sodium 168mg (7%) Fiber 0g (0%) Sugar 46g (92%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 463

% Daily Value*

Serving 1slice
Calories 463kcal 23%
Carbohydrates 54g 18%
Protein 7g 14%
Fat 25g 38%
Saturated Fat 15g 75%
Polyunsaturated Fat 8g 47%
Trans Fat 0g 0%
Cholesterol 140mg 47%
Sodium 168mg 7%
Fiber 0g 0%
Sugar 46g 92%

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