Tres Leches Cake

4.58 from 7 votes

This tender Tres Leches cake is drenched in a three-milk mixture and is topped with fluffy whipped cream, cinnamon, or fresh fruit.

Prep Time20

Cook Time30

Chill Time4

Total Time4 50

Course: Dessert

Cuisine: Mexican

Keyword: three milk cake, tres leches recipe, Tres Lechese Cake

Servings: slices

Author: Alyssa Rivers

Ingredients

Cake

5 large eggs separated
1 ¼ cup granulated sugar
1 tablespoon vanilla extract
½ cup whole milk
1 ⅔ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt

Milk Mixture

1 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk

Whipped Cream Topping

2 cups heavy whipping cream chilled
⅓ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Cake

Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
To a large bowl, add the egg yolks and sugar and beat with an electric mixer or stand mixer fitted with the whisk attachment for 3-4 minutes. Add the vanilla and milk and mix until combined.
Add the flour, baking powder, and salt to a small bowl and whisk to combine. Add the flour mixture to the egg yolk mixture and fold gently until all the flour has been absorbed.
Whip the egg whites with a hand mixer in a separate large bowl until stiff peaks form.
Fold ⅓ of the egg whites into the cake batter to loosen it, followed by the remaining ⅔ of the egg whites. Fold just until no white streaks of egg whites remain.
Add the batter to the prepared pan and bake for 25 to 30 minutes, until a toothpick comes out clean from the center of the cake or the center springs back when you gently press your fingers on it. Let the cake cool completely.

Milk mixture

Add the milk, sweetened condensed milk, and evaporated milk to a bowl or large measuring cup. Whisk until combined.
Once the cake cools completely, poke holes all over it with a fork.
Slowly pour the milk mixture evenly over the cake, letting it soak into all the holes.

Whipped cream topping

Add the heavy whipping cream, powdered sugar, and vanilla to a large bowl and whip with a hand mixer or a stand mixer fitted with the whisk attachment until you reach medium-stiff peaks.
Spread the whipped cream evenly over the top of the soaking cake and cover. Refrigerate for at least 4 hours. Serve with fresh fruit and a dusting of ground cinnamon.

Video

Notes

Originally Posted February 4, 2019

Updated September 7, 2024

Nutrition

QR code

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