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Tres Leches Cake Recipe
5 from 93 votes

Tres Leches Cake Recipe

Tres Leches Cake is a sponge cake soaked in a mixture of evaporated milk, sweetened condensed milk, and heavy cream. This recipe yields a moist, dense cake topped with whipped cream and optionally garnished with cinnamon, cocoa powder, or berries. The soaking process infuses the cake with rich milky sweetness while maintaining structure for easy slicing.

Prep Time
20 mins
Cook Time
40 mins
Servings: 16
Calories: 400 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 egg
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • ¾ cup vegetable oil
  • 12 oz evaporated milk can
  • 12 oz sweetened condensed milk can
  • 1 cup heavy whipping cream
For the Whipped Cream Topping:
  • 1 Whipped Cream recipe
  • cinnamon cocoa powder, and berries for optional garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 350°
  2. In a large bowl sift together the flour, baking powder, and salt. Set aside.
  3. Next, add the eggs and sugar to a stand mixer with the whisk attachment and mix on high speed for 10-12 minutes or until light and fluffy.
  4. Pour in the vanilla and then slowly pour in the oil while continuing to mix at high speed.
  5. Remove the mixing bowl and add in the sifted dry ingredients in two batches and fold using a rubber spatula until completely mixed in.
  6. Transfer the batter to a 13x9 casserole dish sprayed with non-stick spray and bake at 350° for 35-40 minutes or until browned on top and firm in the center.
  7. Remove the pan and completely cool to room temperature.
  8. In a separate large bowl whisk together the evaporated milk, condensed milk, and heavy cream until completely combined. Set aside.
  9. once the cake is cool, use a fork to pierce it all over, and then pour in the kinds of milk and let it sit until it has been completely absorbed.
  10. Top off the cake with whipped cream and evenly spread to cover it.
  11. Optionally garnish with a dusting of cinnamon and cocoa powder. Serve with fresh berries.

Notes

  • This cake can be made up to two days ahead and should be refrigerated until serving.
  • Store covered in the refrigerator for up to five days or freeze without the whipped cream topping for up to three months.
  • Thaw frozen cake in the refrigerator for one day before serving and add whipped cream fresh after thawing.
  • Use an electric mixer to achieve a light, fluffy sponge if a stand mixer is unavailable.

Nutrition Information

Calories 400kcal (20%) Carbohydrates 47g (16%) Protein 8g (16%) Fat 21g (32%) Saturated Fat 14g (70%) Trans Fat 1g (50%) Cholesterol 113mg (38%) Sodium 225mg (9%) Potassium 259mg (6%) Fiber 1g (4%) Sugar 31g (62%) Vitamin A 427IU (9%) Vitamin C 1mg (1%) Calcium 154mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%
Carbohydrates 47g 16%
Protein 8g 16%
Fat 21g 32%
Saturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 113mg 38%
Sodium 225mg 9%
Potassium 259mg 6%
Fiber 1g 4%
Sugar 31g 62%
Vitamin A 427IU 9%
Vitamin C 1mg 1%
Calcium 154mg 15%
Iron 1mg 6%

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