Tres Leches Cake

A light and airy sponge cake soaked in three types of milk — evaporated, condensed, and heavy cream — topped with whipped cream and fresh fruit.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 12 slices

Course: Cake, Dessert

Cuisine: Latin American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

Cake Base

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

Milk Mixture

1 can evaporated milk (12 oz)
1 can sweetened condensed milk (14 oz)
1/2 cup heavy cream

Topping

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
fresh berries for garnish

Equipment

Mixing Bowls
Electric mixer
Baking Pan

Method

Preheat oven to 350°F (175°C). Grease and flour a 9x13-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

Calories: 320kcalCarbohydrates: 36gProtein: 8gFat: 16gSaturated Fat: 9gCholesterol: 125mgSodium: 130mgSugar: 28gVitamin A: 10IUVitamin C: 2mgCalcium: 180mgIron: 1mg

Notes

For extra flavor, sprinkle cinnamon on top or add a splash of rum to the milk mixture. Serve cold for the best texture.