Tres Leches Cake Recipe
Mexican · Dessert · 50 min total
A light and airy sponge cake soaked in a trio of milks, creating a moist, rich, and creamy dessert that's a beloved classic in Latin American cuisine.
20
min prep
min prep
30
min cook
min cook
12
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup heavy cream
- 1 1/2 cups heavy cream (for topping)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form.
- In another bowl, beat egg yolks with remaining 1/2 cup sugar until thick and pale. Mix in milk and vanilla.
- Fold flour mixture into yolk mixture, then gently fold in egg whites until just combined. Pour into prepared dish.
- Bake for 25-30 minutes, until a toothpick inserted in center comes out clean. Let cool completely in pan.
- In a bowl, whisk together evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream. Pour over cooled cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight.
- For topping, beat 1 1/2 cups heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over cake. Serve chilled.
Tips
- For best results, refrigerate the soaked cake overnight to allow the milks to fully absorb.
- Garnish with fresh berries or cinnamon before serving, if desired.
- Store leftovers in the refrigerator for up to 3 days.
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