Go Back

Tres Leches Cake

Soft, creamy, and packed with sweet milk flavor, this Tres Leches Cake is the kind of dessert that makes folks go quiet after the first bite. With a light sponge cake that soaks up every drop of the rich milk mixture, it’s surprisingly simple to pull together right in your own kitchen.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Calories: 433
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour 120 g
  • 1 1/2 teaspoons baking powder 6 g
  • 1/4 teaspoon salt
  • 5 large eggs separated
  • 1 cup granulated sugar divided, 200 g
  • 1/3 cup whole milk 80 ml
  • 1 teaspoon vanilla extract 5 ml
  • 12 ounce can evaporated milk 354 ml
  • 14 ounce can sweetened condensed milk 396 ml
  • 1/4 cup whole milk 60 ml
  • 1 pint heavy whipping cream 475 ml
  • 3 Tablespoons powdered sugar 24 g
  • 1/2 teaspoon vanilla extract 2.5 ml
  • ground cinnamon for topping
  • fresh sliced strawberries optional for serving

Method
 

  1. Preheat oven to 350 degrees F.
  2. Combine flour, baking powder, and salt in a medium bowl.
  3. Separate the eggs into two mixing bowls.
  4. Add 3/4 cup sugar to the egg yolks and mix on high speed until pale yellow.
  5. Stir in 1/3 cup whole milk and 1 teaspoon vanilla extract.
  6. Pour the egg yolk mixture over the flour mixture and stir gently until combined.
  7. Beat the egg whites on high speed until stiff peaks form.
  8. Gradually add the remaining 1/4 cup sugar to the egg whites while beating.
  9. Fold the whipped egg whites gently into the batter until combined.
  10. Pour batter into an un-greased 9x13 metal baking dish and smooth into an even layer.
  11. Bake for 25 to 35 minutes or until a toothpick inserted into the center comes out clean.
  12. Allow the cake to cool completely.
  13. Combine evaporated milk, sweetened condensed milk, and 1/4 cup whole milk in a small bowl.
  14. Poke holes all over the cooled cake with a fork.
  15. Slowly pour the milk mixture evenly over the cake.
  16. Refrigerate the cake for at least 1 hour or overnight.
  17. Whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  18. Spread the whipped topping over the chilled cake.
  19. Sprinkle ground cinnamon on top and serve with fresh sliced strawberries if desired.

Notes

Store the cake covered in the refrigerator for 3 to 5 days. The baked and cooled cake can be frozen for up to 3 months before adding the milk mixture. Serve chilled with fresh sliced strawberries or alongside coffee for an easy dessert.