Introduction
When Ella Chef first tasted a tres leches cake at a family gathering in Mexico, she was amazed by its light texture and milky sweetness. Determined to recreate that magic, she spent days perfecting her version — soft sponge soaked in a trio of milks, topped with airy whipped cream and fresh berries. It became her signature dessert, a sweet symbol of celebration and comfort. To Ella, the Tres Leches Cake isn’t just a recipe; it’s a memory of shared laughter, warm kitchens, and the joy of creating something that brings people together in the simplest, most delicious way.
Tres Leches Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, mix flour, baking powder, and salt. Set aside.
- In another large bowl, beat egg yolks with 3/4 cup sugar until pale and fluffy. Stir in milk and vanilla.
- Fold in dry ingredients until just combined.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Gently fold whites into the batter.
- Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Whisk evaporated milk, condensed milk, and heavy cream together. Poke holes all over the cooled cake and slowly pour the milk mixture on top. Refrigerate for at least 4 hours or overnight.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread evenly over the cake. Garnish with fresh berries and serve chilled.
Nutrition
Notes
How to Make the Recipe
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. Combine flour, baking powder, and salt in a small bowl. Separate the eggs — beat the yolks with sugar until creamy and pale, then add milk and vanilla. In another bowl, whisk the egg whites until soft peaks form, gradually adding sugar until stiff. Gently fold the whites into the yolk mixture, being careful not to deflate the batter.
Pour the batter into your prepared pan and bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before the next step.
In a separate bowl, whisk together the three milks — evaporated milk, sweetened condensed milk, and heavy cream. Once the cake is cooled, poke holes all over its surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Refrigerate for at least 4 hours or overnight so the cake can absorb all the moisture.
For the topping, whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread the whipped cream generously over the top of the cake. To finish, garnish with fresh berries like strawberries, blueberries, or raspberries, and a dusting of powdered sugar for an elegant touch.
This chilled, creamy dessert is light yet rich, with a melt-in-your-mouth texture that’s both comforting and refreshing. Perfect for birthdays, holidays, or summer gatherings.
Conclusion
The Tres Leches Cake by Ella Chef is a true masterpiece of simplicity and indulgence. Its moist, cloud-like sponge and sweet milk infusion make every bite unforgettable. Topped with velvety whipped cream and vibrant berries, it strikes the perfect balance between richness and freshness. For Ella, this cake is the definition of love shared through dessert — a treat that unites family and friends around the table. Whether you serve it at celebrations or as a quiet indulgence, it’s a timeless recipe that captures the joy of sweetness in every slice.