4.6 from 121 votes
Tres Leches Cake
Tres Leches Cake is a light sponge cake soaked with a three-milk mixture of sweetened condensed milk, evaporated milk, and regular milk, often spiked with rum. The batter is made fluffy with beaten egg whites folded into egg yolks and flour, resulting in a tender, airy cake that absorbs the milk mix for a moist texture.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
12
Calories:
426 kcal
Course:
Dessert, Cake
Cuisine:
Mexican
Ingredients
For Cake
- 6 large egg separated
- ⅔ cup sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 3 tablespoons sugar (for egg whites)
For Milk Sauce
- 14 ounce sweetened condensed milk (1 can)
- 12 ounce evaporated milk (1 can)
- ½ cup milk
- 2-3 tablespoons rum
Optional Toppings
- 16 ounce Whipped Cream (I used cool whip)
- cocoa powder
- mixed berries such as strawberries, raspberries, blueberries
Instructions
- Preheat your oven to 375℉. Spray a 9x13 inch baking pan with cooking spray. Set aside.
- Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the ⅔ cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
- Into another bowl whisk together the flour, baking powder and salt. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
- Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
- Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes.
- While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Pierce the entire surface of the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
- Top the cake with whipped cream, cocoa powder and berries, if preferred.
Cup of Yum
Notes
- Let the cake cool completely before adding the milk mixture to avoid sogginess.
- Use a fork to pierce the cake all over before soaking to improve milk absorption.
- Add rum or brandy to the milk mixture for a richer flavor.
- Ensure mixing bowls and whisks are clean and free of grease to achieve stiff egg whites.
- Garnish with fresh berries and cocoa powder just before serving for visual appeal and flavor contrast.
Nutrition Information
Serving
1slice
Calories
426kcal
(21%)
Carbohydrates
57g
(19%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.03g
(2%)
Cholesterol
143mg
(48%)
Sodium
170mg
(7%)
Potassium
451mg
(10%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
570IU
(11%)
Vitamin C
1mg
(1%)
Calcium
290mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 426
% Daily Value*
| Serving | 1slice | |
| Calories | 426kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 143mg | 48% |
| Sodium | 170mg | 7% |
| Potassium | 451mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.