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a slice of tres leches cake on a white plate
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Tres Leches Cake

Yield: 16 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 3 hours 55 minutes
This classic tres leches cake is a light and airy sponge soaked in a rich three-milk mixture, then topped with fluffy whipped cream. It’s a deliciously moist and sweet dessert that gets better as it chills, making it a perfect make-ahead treat!
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Ingredients

For the cake:

  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 large eggs, separated
  • 1 1/4 cup (250 g) granulated sugar, divided
  • 1/3 cup (80 ml) whole milk
  • 1 teaspoon vanilla extract

For the tres leches mixture:

  • 1 12 ounce (340 g) can evaporated milk
  • 1 14 ounce (397 g) can sweetened condensed milk
  • 1 cup (240 ml) whole milk (or heavy cream for extra richness)

For the whipped topping:

  • 1 1/2 cups (360 ml) heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Optional garnishes:

  • ground cinnamon
  • fresh berries

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Instructions
 

To make the cake:

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a separate large bowl, beat the egg yolks with 3/4 cup sugar until pale and fluffy. Stir in the milk and vanilla.
  • In another clean bowl, beat the egg whites and remaining 1/4 cup sugar and beat until stiff peaks form.
  • Gently fold the egg whites into the egg yolk mixture. Then, gradually fold in the dry ingredients, being careful to be gentle so as not to deflate the batter.
  • Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a pick inserted in the center comes out clean.
  • Let cool completely.

To make the tres leches mixture:

  • Whisk together the evaporated milk, sweetened condensed milk, and whole milk.
  • Poke holes all over the cooled cake using a fork or skewer.
  • Slowly pour the milk mixture over the cake, allowing it to absorb evenly. (Work in stages, allowing it to begin soaking into the cake before adding more.)
  • Cover and refrigerate for at least 3 hours (preferably overnight).

To make the whipped topping:

  • Beat the heavy cream, confectioners' sugar, and vanilla until stiff peaks form.
  • Spread evenly over the chilled cake.
  • Sprinkle with cinnamon and/or top with berries. Slice and serve chilled.

Notes

  • Makes 12 generous servings or 16 smaller pieces.
  • Store covered in the refrigerator up to 4 days.
Author: Jennifer McHenry
Course: cakes
Cuisine: Mexican
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