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Tres Leches Cake Recipe
5 from 260 votes

Tres Leches Cake Recipe

The Tres Leches Cake Recipe produces a moist sponge cake soaked in a milky blend of condensed, evaporated, and heavy cream. The batter is made by folding stiffly beaten egg whites into a creamy yolk mixture, creating a light texture. Topped with whipped cream and optional cinnamon, it’s a classic dessert with a sweet, milky finish.

Prep Time
1 hr
Cook Time
35 mins
Additional Time
3 hrs
Total Time
4 hrs 35 mins
Servings: 18 slices
Calories: 420 kcal
Course: Dessert, Cake
Cuisine: South American

Ingredients

  • 5 large egg whites and yolks separated
  • ½ cup butter softened
  • 2 cups granulated sugar divided
  • 1 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
LECHES TOPPING
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
WHIPPED CREAM
  • 1 ½ cups heavy cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • cinnamon optional, ground, for sprinkling

Instructions

    Cup of Yum
  1. Preheat oven to 350F (175C) and spray a 9x13 glass baking dish with baking spray. Set aside.
  2. Place egg whites in a large bowl or in the bowl of a stand mixer and use an electric mixer or your stand mixer’s whisk attachment to beat until foamy. Gradually increase mixer speed to medium-high and add just 1 cup (200g) of sugar, adding about 2 Tablespoons at a time and allowing about 10 seconds after each addition. Increase mixer speed to high and beat until egg white mixture is thick and glossy and you achieve stiff peaks¹ (much like you are making a meringue).
  3. If you used a stand mixer, scoop egg whites into a separate clean bowl and set aside and carry on using the same bowl for the next step (no need to clean the bowl). If you used an electric hand mixer, just grab a new bowl at this point.
  4. Place softened butter and remaining 1 cup (200g) of sugar in bowl. Beat until creamy and well-combined.
  5. Add egg yolks, one at a time, stirring after each addition.
  6. Stir in vanilla extract.
  7. In a separate bowl, whisk together flour, baking powder, and salt.
  8. Using a spatula and stirring by hand, alternate adding milk and flour mixture to your egg yolk mixture (I usually do this in about 4 parts, about ¼ cup of the milk at a time and ¼ of the flour mixture at a time).
  9. Once milk and flour have been stirred into egg yolk mixture, grab your egg white meringue from earlier and use a spatula to gently fold meringue into batter. Make sure it is completely combined and no white spots of egg remain, but use a gentle hand to not deflate the egg whites or over-mix the batter or you'll have a dense cake.
  10. Spread batter evenly into prepared 9x13 pan and transfer to 350F (175C) oven and bake for 35-40 minutes.
  11. Once cake has finished baking, allow to cool for about 30-60 minutes.
LECHES TOPPING
  1. Once cake has cooled (do not invert it, leave it in the cake pan), prepare topping by whisking together condensed milk, evaporated milk, heavy cream, and vanilla extract.
  2. Use a large fork or a wooden skewer to poke holes all over the cake (poke down to the bottom of the cake pan). Pour milk mixture slowly and evenly over cake. Cover and transfer cake to refrigerator and allow to chill for at least several hours or overnight.
  3. Once ready to serve, prepare whipped cream:
WHIPPED CREAM
  1. Combine heavy cream, powdered sugar, and vanilla extract in a large bowl and use an electric mixer to beat until thickened and you achieve stiff peaks and a Cool Whip consistency.
  2. Spread whipped cream over tres leches cake and sprinkle with ground cinnamon, if desired.
  3. Slice and serve! Enjoy!

Notes

  • Stiff peaks in egg whites mean the peaks hold shape firmly without collapsing or melting back.
  • Store the cake covered in the refrigerator for up to 3 days to maintain freshness.

Nutrition Information

Serving 1slice Calories 420kcal (21%) Carbohydrates 54g (18%) Protein 7g (14%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Cholesterol 116mg (39%) Sodium 269mg (11%) Potassium 205mg (4%) Sugar 44g (88%) Vitamin A 55IU (1%) Vitamin C 4mg (4%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 18 slices

Amount Per Serving

Calories 420

% Daily Value*

Serving 1slice
Calories 420kcal 21%
Carbohydrates 54g 18%
Protein 7g 14%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 116mg 39%
Sodium 269mg 11%
Potassium 205mg 4%
Sugar 44g 88%
Vitamin A 55IU 1%
Vitamin C 4mg 4%
Calcium 47mg 5%
Iron 2mg 11%

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