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Tres Leches Cake

This tres leches cake recipe is a cool treat made from a tasty sponge cake, a creamy 3 milk mixture, and a homemade whipped topping.

Prep Time
30 mins
Cook Time
30 mins
Refrigerating Time
4 hrs
Total Time
5 hrs
Servings: 18
Calories: 223 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

Cake:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon cinnamon, optional
  • 1 cup white sugar, divided
  • 5 large eggs, separated, divided
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
Filling and Topping:
  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce can evaporated milk
  • ¼ cup heavy cream
Topping:
  • 2 cups whipping cream
  • 2/3 cup powdered sugar
  • 1 tsp vanilla

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish with cooking spray.
  2. In a medium bowl, add flour and baking powder (and cinnamon, if desired) and mix to combine.
  3. In a medium mixing bowl, beat ¾ cup sugar and egg yolks until light in color and doubled in size (about 3 minutes).
  4. Stir in dry ingredients, milk and vanilla and mix until just combined.
  5. In a glass bowl, beat egg whites (make sure no yolk is in there) on high speed until soft peaks form (about 5 minutes). Gradually, add ¼ cup remaining sugar, continuing to beat on high speed until medium peaks form (about 3 minutes).
  6. Slowly, add the egg whites into the yolk mixture, carefully stirring with a spatula until the batter is just combined and there are no more yellow or white streaks.
  7. Pour the batter in to the prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into the middle comes out clean. Let cake cool completely (it will deflate a bit).
  8. One cake is cooled, make your milk mixture by mixing together the sweetened condensed milk, evaporated milk and heavy cream in a medium bowl.
  9. Poke cake all over with a fork and slowly pour the milk mixture over the entire cake making sure to get inside the fork holes. Refrigerate for at least 4 hours.
  10. Once ready to serve, whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form in a cold, large metal bowl (we like to use our Kitchen-Aid). Spread over the cake. Sprinkle with cinnamon and serve.

Notes

  • STORE. Cover with plastic wrap and store in the fridge for up to 4-5 days. The fruit topping may not last quite as long—simply scoop the fruit off top and replace it with fresh fruit.
  • FREEZE. We recommend making it and then freezing it without frosting it. Cover tightly and place in the freezer for 2-3 months. Let it thaw in the fridge overnight and then top it with whipped cream.

Nutrition Information

Serving 1slice Calories 223kcal (11%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.004g Cholesterol 80mg (27%) Sodium 29mg (1%) Potassium 135mg (4%) Fiber 0.3g (1%) Sugar 17g (34%) Vitamin A 515IU (10%) Vitamin C 0.2mg (0%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 18Serving

Amount Per Serving

Calories 223

% Daily Value*

Serving 1slice
Calories 223kcal 11%
Carbohydrates 25g 8%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.004g 0%
Cholesterol 80mg 27%
Sodium 29mg 1%
Potassium 135mg 3%
Fiber 0.3g 1%
Sugar 17g 34%
Vitamin A 515IU 10%
Vitamin C 0.2mg 0%
Calcium 66mg 7%
Iron 1mg 6%

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