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Tres Leches Cake Recipe

Perfect Tres Leches Cake

This amazing tres leches cake features a light, airy sponge cake soaked in three delicious milks and topped with fluffy whipped cream. The secret is in the technique - separating the eggs creates the perfect texture that's moist but never soggy. A classic Latin American dessert that's perfect for any celebration!
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Prep Time 1 hour
Cook Time 35 minutes
Chilling Time 3 hours
Total Time 4 hours 35 minutes
Servings: 16 slices
Course: Dessert
Cuisine: Latin American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 5 large eggs separated into whites and yolks
  • 1/2 cup butter softened
  • 2 cups granulated sugar divided
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
Three Milks Mixture
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
Whipped Cream Topping
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon for sprinkling, optional

Equipment

  • 9×13-inch baking dish
  • Electric mixer or stand mixer
  • large mixing bowls
  • Wire whisk
  • Rubber spatula
  • Large fork or skewer

Method
 

  1. Preheat your oven to 350°F and grease a 9x13 inch baking dish.
  2. Separate your eggs carefully into two large bowls.
  3. Whip the egg whites until foamy, then gradually add 1 cup of sugar, beating until stiff peaks form.
  4. In another bowl, cream the butter with the remaining cup of sugar.
  5. Add egg yolks one at a time to the butter mixture, then stir in vanilla extract.
  6. Mix the dry ingredients separately in a third bowl.
  7. Alternate adding the milk and flour mixture to your egg yolk mixture, stirring gently.
  8. Fold in the whipped egg whites carefully using a gentle hand to avoid deflating the mixture.
  9. Pour the batter into your prepared pan and bake for 35-40 minutes until golden brown.
  10. Let the cake cool for about an hour without removing it from the pan.
  11. Mix your three milks together with vanilla extract to create your soaking mixture.
  12. Use a fork to poke holes all over the cooled cake, reaching the bottom of the pan.
  13. Slowly pour the milk mixture over the entire cake, allowing the holes to help with absorption.
  14. Cover and refrigerate for at least 3 hours, but overnight is even better.
  15. Before serving, make fresh whipped cream by beating heavy cream with powdered sugar and vanilla until stiff peaks form.
  16. Spread the whipped cream over the cake and sprinkle with cinnamon.

Notes

Storage: Store covered in the refrigerator for up to 3 days. The flavor actually improves after the first day.
Pro Tips: Use room temperature ingredients for best mixing. Don't skip the cooling time before adding the milk mixture. Be patient with the chilling time - the cake needs time to absorb all those delicious milks.
Stiff Peaks: When whipping egg whites, stiff peaks means the peaks hold their shape when you lift the beater straight up and don't fold back into themselves.