5 from 702 votes
Tres Leches Cake Recipe
Tres Leches Cake is a light sponge cake soaked in a mixture of three milks—sweetened condensed, evaporated, and whole milk—then topped with a whipped cream frosting. The cake’s airy texture comes from folding stiffly beaten egg whites into the batter, yielding softness that contrasts with its moistness. This dessert is often garnished with fresh berries for color and added freshness.
Prep Time
15 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings:
12
servings
Calories:
491 kcal
Course:
Dessert
Cuisine:
American, Mexican
Ingredients
For the Cake:
- 2 cups all-purpose flour (240g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 5 large egg
- 1¼ cup granulated sugar (250g)
- ½ cup milk 120ml, whole
- 2 teaspoons vanilla extract
For the Syrup:
- 1 (14-ounce/397g) can sweetened condensed milk
- 1 (12-ounce/354ml) can evaporated milk
- ⅔ cup milk 160ml, whole
For the Frosting:
- 2 cups heavy whipping cream (480ml)
- 2 tablespoons powdered sugar
- fresh berries for garnish
Instructions
For the Cake:
- Preheat the oven to 350F. Butter a 13x9-inch baking dish or spray with baking spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Separate the eggs into two separate bowls, a medium one for the yolks and a large one for the white. Beat the egg whites on high speed until foamy and doubled in size, about 1 minute. While beating, slowly pour in ¼ cup sugar. Continue beating until stiff peaks form, about 3 minutes.
- Add the remaining 1 cup sugar to the egg yolks and beat on medium speed until pale and fluffy, about 1 minute. Beat in the milk and vanilla. Pour into the flour mixture and beat just until combined.
- Using a spatula, fold the egg whites into the flour mixture in two batches, until no white streaks remain. Pour the batter into the cake pan.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool until slightly warm. (The cake will fall and shrink as it cools. This is normal!)
Cup of Yum
For the Syrup:
- In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk until well combined. Poke the cake all over with a fork. Slowly pour the syrup over the cake. Cover and chill for at least 1 hour.
For the Frosting:
- In a large bowl, beat the cream and sugar on medium speed until soft peaks form. Spread over the cake. The cake can be covered and refrigerated for 3 days before serving. Garnish with strawberries, if desired.
Notes
- Measure flour by weight or use the spoon-and-level method to avoid dense cake.
- Separate eggs when cold; allow whites to warm for better volume when beaten.
- Fold egg whites gently into batter to retain air and keep the cake light.
- Tap pan gently before baking to remove large air bubbles for even texture.
- Top with whipped cream and optional cinnamon or fresh strawberries for garnish.
Nutrition Information
Calories
491kcal
(25%)
Carbohydrates
62g
(21%)
Protein
11g
(22%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
154mg
(51%)
Sodium
252mg
(11%)
Potassium
325mg
(7%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
893IU
(18%)
Vitamin C
2mg
(2%)
Calcium
253mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 491
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 252mg | 11% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 893IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 253mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.