Tres Leches Cake Recipe

5 from 37 votes

Tres Leches Cake Recipe

This tres leches cake recipe is a cool treat made from a tasty sponge cake, a creamy 3 milk mixture, and a homemade whipped topping.

Prep Time30

Cook Time30

Refrigerating Time4

Total Time5

Course: Dessert

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Ingredients

Cake

1½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon cinnamon, optional
1 cup granulated sugar, divided
5 large eggs, separated, divided
½ cup milk
1 teaspoon vanilla extract

Filling and Topping

1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
¼ cup heavy cream

Topping

2 cups whipping cream
⅔ cup powdered sugar
1 teaspoon vanilla

Instructions

Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray.
In a medium bowl, add flour and baking powder (and cinnamon, if desired) and mix to combine.
In a medium mixing bowl, beat ¾ cup sugar and egg yolks until light in color and doubled in size (about 3 minutes).
Stir in dry ingredients, milk. and vanilla. Mix until just combined.
In a glass bowl, beat egg whites on high speed until soft peaks form (about 5 minutes). Gradually, add ¼ cup remaining sugar, continuing to beat on high speed until medium peaks form (about 3 minutes).
Slowly, add the egg whites into the yolk mixture, carefully stirring with a spatula until the batter is just combined and there are no more yellow or white streaks.
Pour the batter into the prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into the middle comes out clean. Let the cake cool completely (it will deflate a bit).
One cake is cooled, make your milk mixture by mixing together the sweetened condensed milk, evaporated milk and heavy cream in a medium bowl.
Poke cake all over with a fork and slowly pour the milk mixture over the entire cake, making sure to get inside the fork holes. Refrigerate for at least 4 hours.
Once ready to serve, whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form in a cold, large metal bowl (we like to use our Kitchen-Aid). Spread over the cake. Sprinkle with cinnamon and serve.

Video

Notes

Recipe tips.

Fresh sliced strawberries are a classic, or try other berries, sliced kiwi, peaches, a sprinkle of cinnamon, or grate dark chocolate on top.
When whipping the egg whites, the bowl must be free of any oils. Even a tiny bit of yolk or grease can prevent them from whipping properly. Use a glass or metal bowl, not plastic.
Beat until medium peaks form, where the tip of the peak still curls over slightly but maintains its shape.
The cake needs at least 3 hours to absorb the milk, but I often make the cake and add the 3 milks the day before.

Store. Cover with plastic wrap and store in the fridge for up to 4-5 days. The fruit topping may not last quite as long—simply scoop the fruit off the top and replace it with fresh fruit.

Freeze with or without the whipped cream topping, but do not freeze with any fruit. Cover tightly and place in the freezer for 2-3 months. Let it thaw in the fridge overnight before serving.

Nutrition