Servings
Font
Back
0 from 255 votes

Tres Leches Cake

Moist, creamy, and delicious, tres leches cake is perfect for any celebration! A classic Mexican cake soaked in a sweet three-milk mixture.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
2 hrs 20 mins
Total Time
3 hrs 20 mins
Servings: 12 slices
Calories: 468 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

For the cake
  • cooking spray, olive oil, or butter, for greasing
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon fine salt
  • 5 large eggs, whites and yolks separated
  • 1 cup granulated sugar, divided
  • 2 teaspoons vanilla extract
  • ¾ cup whole milk, divided
  • 16 ounces sweetened condensed milk
  • 12 ounces evaporated milk
For the topping
  • 1 pint heavy whipping cream
  • 3 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • *Optional* Ground cinnamon and strawberries

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Grease a 9x13-inch baking pan with cooking spray, olive oil, or butter and set aside.
  2. In a large bowl, stir together the flour, baking powder, cinnamon, and salt.
  3. In a separate large bowl, beat together the egg yolks and ¾ cup of the granulated sugar on high using a handheld or stand mixer for about 2 minutes until the yolks are pale yellow in color. Add the vanilla extract and ½ cup of the whole milk and beat together on low until just combined.
  4. Pour the mixture into the large bowl of flour and mix together with a fork until just combined to form a batter.
  5. In another large bowl, beat the egg whites on high speed using a handheld or stand mixer until soft peaks form. With the mixer still running, gradually add in the remaining ¼ cup of granulated sugar and beat until the egg whites are shiny and stiff.
  6. Add the egg white mixture to the batter and fold together very gently using a silicone spatula to scrape the sides and bottom of the bowl until just combined and no white streaks remain.
  7. Pour the cake batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 20 minutes while you make the three milk mixture.
  8. In a medium bowl, add the remaining ¼ cup of whole milk, all of the sweetened condensed milk, and the evaporated milk. Whisk together to combine.
  9. Gently run a knife or spatula along the sides of the cake pan to unstick the sides. Using a skewer or a fork, poke holes all over the top of the cake.
  10. Slowly pour the three milk mixture all over the top and sides of the cake. Cover and refrigerate for at least 2 hours to let the cake fully cool and absorb the liquid.
  11. While the cake is chilling, make the whipped cream topping. Add the heavy cream, sugar, and vanilla extract to a large bowl. Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to serve.
  12. Spread the whipped cream over the top of the cake and sprinkle a dusting of cinnamon on top if desired. Garnish with sliced strawberries and serve.

Notes

  • To make the sponge cake light and airy, don't forget to beat the egg whites until shiny peaks form and then gently fold them into the cake batter. The air bubbles and volume of the meringue help keep the sponge fluffy and light, even after soaking in the three-milk mixture.

Nutrition Information

Serving 1slice Calories 468kcal (23%) Carbohydrates 57g (19%) Protein 11g (22%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 145mg (48%) Sodium 255mg (11%) Potassium 334mg (10%) Fiber 0.4g (2%) Sugar 45g (90%) Vitamin A 886IU (18%) Vitamin C 2mg (2%) Calcium 300mg (30%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 468

% Daily Value*

Serving 1slice
Calories 468kcal 23%
Carbohydrates 57g 19%
Protein 11g 22%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 145mg 48%
Sodium 255mg 11%
Potassium 334mg 7%
Fiber 0.4g 2%
Sugar 45g 90%
Vitamin A 886IU 18%
Vitamin C 2mg 2%
Calcium 300mg 30%
Iron 1mg 6%

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