Tres Leches Cake

A soft sponge cake soaked in three kinds of milk and topped with whipped cream. A Latin American classic!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Chilling Time 2

Total Time 55

Servings: 12 slices

Course: Dessert

Cuisine: Latin American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

Cake Base

1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs separated
1 cup sugar divided
1/3 cup whole milk
1 tsp vanilla extract

Milk Mixture

1 can evaporated milk (12 oz / 354 ml)
1 can sweetened condensed milk (14 oz / 397 g)
1/4 cup whole milk

Topping

1 1/2 cups heavy cream
3 tbsp powdered sugar

Equipment

9x13 inch baking dish

Method

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
Whisk flour, baking powder, and salt together in a bowl.
Beat egg yolks with 3/4 cup sugar until pale and creamy. Stir in milk and vanilla.
In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat to stiff peaks.
Fold egg yolk mixture into flour, then gently fold in beaten egg whites.
Pour into prepared dish. Bake 25–30 minutes, until golden and a toothpick comes out clean.
Cool cake slightly. Poke holes all over the top with a fork.
Whisk evaporated milk, condensed milk, and whole milk. Pour slowly over cake. Chill at least 2 hours.
Whip heavy cream and powdered sugar until stiff peaks form. Spread over chilled cake before serving.

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 9gFat: 18gSaturated Fat: 11gCholesterol: 125mgSodium: 160mgPotassium: 320mgSugar: 38gVitamin A: 700IUVitamin C: 2mgCalcium: 210mgIron: 1.2mg

Notes

Best served cold, topped with fresh berries or a sprinkle of cinnamon.