Tres Leches Cake

4.62 from 72 votes

Here's a delicious recipe for Tres Leches Cake with a moist sponge cake soaked in a mixture of three different milks and topped with whipped cream and berries. This classic Latin American dessert is perfect for any occasion and is sure to impress!

Prep Time30

Cook Time20

Total Time50

Course: Cake, Dessert

Cuisine: Mexican

Keyword: cake recipe, dessert, tres leches cake

Servings:

Calories: 426kcal

Author: Joanna Cismaru

Equipment

Ingredients

For Cake

6 large eggs separated
⅔ cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup milk
3 tablespoons sugar (for egg whites)

For Milk Sauce

14 ounce sweetened condensed milk (1 can)
12 ounce evaporated milk (1 can)
½ cup milk
2-3 tablespoons rum

Optional Toppings

16 ounce whipped cream (I used cool whip)
cocoa powder
mixed berries such as strawberries, raspberries, blueberries

US Customary - Metric

Instructions

Preheat your oven to 375℉. Spray a 9x13 inch baking pan with cooking spray. Set aside.
Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the ⅔ cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
Into another bowl whisk together the flour, baking powder and salt. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes.
While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Pierce the entire surface of the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
Top the cake with whipped cream, cocoa powder and berries, if preferred.

Video

Notes

Make sure to let the cake cool completely before adding the milk mixture, otherwise the cake may become soggy.
For a richer flavor, you can add a splash of rum or brandy to the milk mixture.
Use a fork to pierce the cake all over before adding the milk mixture, so that the cake can better absorb the milk.
When beating the egg whites, make sure that the mixing bowl and whisk are completely clean and free of any grease or residue, as even a small amount can prevent the egg whites from properly whipping.
Garnish the cake with fresh berries and cocoa powder just before serving to add a beautiful and delicious touch.

Nutrition