Tres Leches Cake

Embark on a Sweet Journey with Tres Leches Cake

Indulge in the heavenly delight of a classic Tres Leches Cake, a dessert that finds its roots in the heart of Latin America and captures the palates of dessert lovers worldwide. This light and airy sponge cake is a true celebration of simplicity and flavor, soaked in a harmonious blend of three kinds of milk, each bringing its own richness to the table. The result is a moist, decadent cake that is both satisfying and refreshing.

Whether you’re commemorating a special occasion or simply looking to sweeten your day, this Tres Leches Cake recipe offers a straightforward and foolproof path to a dessert that promises to enchant from the first forkful. It’s a symphony of textures, from the tender crumb of the sponge to the creamy soak and the soft whip of the topping, creating a comfort in every bite.

So roll up your sleeves, preheat your oven, and prepare to be the architect of a dessert that’s as delightful to make as it is to devour. Let’s bake a Tres Leches Cake that will beckon you into a world of sweet indulgence with every slice.


For the Cake:

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract

For the Three Milks Mixture:

  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup heavy cream

For the Topping:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract


For the Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Mix the dry ingredients: Sift together the flour, baking powder, and salt in a large bowl and set aside.
  3. Beat the egg yolks with sugar: In a large mixing bowl, beat the egg yolks with 3/4 cup of the sugar until the yolks are pale and thick.
  4. Add milk and vanilla: Mix in the milk and vanilla extract.
  5. Combine wet and dry ingredients: Add the sifted dry ingredients to the egg yolk mixture and gently mix together.
  6. Whip the egg whites: In a separate bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and continue beating until egg whites are stiff but not dry.
  7. Fold the egg whites into the batter: Gently fold the egg whites into the cake batter until just combined. Be careful not to deflate the mixture too much.
  8. Bake: Pour the batter into the prepared pan and spread to even out the surface. Bake for 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool the cake: Remove from the oven and allow the cake to cool completely.

For the Three Milks Mixture:

  1. Combine the milks: In a mixing bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
  2. Soak the cake: Once the cake is cool, pierce the surface all over with a fork. Slowly drizzle the three milk mixture over the cake until it is all absorbed. It’s best to do this gradually, giving the cake time to soak up the milk before adding more.

For the Whipped Cream Topping:

  1. Whip the cream: Beat the heavy whipping cream with the powdered sugar and vanilla extract until it is stiff and spreadable.
  2. Top the cake: Spread the whipped cream over the soaked cake. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to fully chill.

To Serve:

  • Cut into squares and serve chilled. Optionally, you can garnish the cake with a sprinkle of cinnamon or a few maraschino cherries.

Enjoy your homemade Tres Leches Cake!

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