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Tres Leches Cake – Mexican Dessert Recipe
4.5 from 64 votes

Tres Leches Cake – Mexican Dessert Recipe

Tres Leches Cake is a rich, moist dessert made from a light sponge cake soaked with a mixture of evaporated milk, sweetened condensed milk, and whole milk. The cake batter incorporates beaten egg whites for a tender texture and is baked until golden. After cooling, the cake is drenched in the milk mixture to absorb moisture and topped with whipped cream, sometimes garnished with freeze-dried strawberries for a slight tartness. This cake is great for occasions where a creamy, delicate dessert is desired.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 -10
Calories: 560 kcal
Course: Cake
Cuisine: Mexican

Ingredients

  • CAKE:
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • salt a pinch
  • 5 egg large
  • 1 cup sugar
  • ⅓ cup milk whole
  • 1 teaspoon vanilla extract
  • For soaking the cake:
  • 1 can evaporated milk 12 oz/ 300 ml
  • 1 can sweetened condensed milk 14 oz/ 400 ml
  • ¼ cup milk whole
  • Topping:
  • 2 cups heavy cream
  • 1 tablespoon sugar more to taste
  • freeze dried strawberries optional, small handful

Instructions

Cake:
    Cup of Yum
  1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Lightly grease a baking dish of about 20x32 cm/ 8x12 inches (a couple of inches more or less would be OK).
  2. Mix the flour, baking powder, and salt in a bowl. Set aside.
  3. Beat egg whites: Separate the eggs. Beat the egg whites with an electric mixer until stiff peaks form. Gradually add about 50 g/ 1.8 oz/ ¼ cup of the sugar and continue beating until the egg whites are stiff and glossy. Set aside.
  4. Batter: Beat the egg yolks and remaining sugar until pale and fluffy. Add the milk and the vanilla extract and incorporate. Pour the mixture over the flour and fold in gently. Fold in the egg whites as well.
  5. Bake: Pour the batter into the prepared pan and make sure the layer is even. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool entirely without removing it from the baking dish.
Topping:
  1. Soak cake: When the cake is cool, poke it all over with a fork. Mix the evaporated milk, condensed milk, and whole milk, and slowly pour the mixture all over the cake in the baking dish, making sure you reach all the edges and corners.
  2. Chill: Cover the baking dish with cling film and refrigerate the cake for several hours or overnight, to make sure the milk is completely absorbed by the cake.
  3. Topping: Whip the heavy cream adding sugar to taste. Spread the cream on the cake in an even layer and top with crushed freeze-dried strawberries, if desired. Fresh strawberry slices or raspberries would be great as well.

Nutrition Information

Serving 1square Calories 560kcal (28%) Carbohydrates 65g (22%) Protein 13g (26%) Fat 28g (43%) Saturated Fat 17g (85%) Polyunsaturated Fat 9g (53%) Trans Fat 1g (50%) Cholesterol 180mg (60%) Sodium 247mg (10%) Sugar 56g (112%)

Nutrition Facts

Serving: 8 -10

Amount Per Serving

Calories 560

% Daily Value*

Serving 1square
Calories 560kcal 28%
Carbohydrates 65g 22%
Protein 13g 26%
Fat 28g 43%
Saturated Fat 17g 85%
Polyunsaturated Fat 9g 53%
Trans Fat 1g 50%
Cholesterol 180mg 60%
Sodium 247mg 10%
Sugar 56g 112%

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