Tres Leches Cake Recipe

a forkful of tres leches cake resting on a white plate with a slice of tres leches cake.

5 from 1 vote

Tres Leches cake is a beautifully-light sponge cake that is sure to please. Soaked in a mixture of sweet milks and topped with whipped cream, it's utterly delicious! This homemade dessert is so easy to make, and its perfect texture will make every bite a delight.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time35

Cool/Chill Time4

Total Time4 55

Course: cake, Dessert

Cuisine: Mexican

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Stand Mixer
Hand Mixer
Fine Mesh Sieve

Ingredients

For the Cake

1 cup all-purpose flour 136g, spooned and leveled
1½ tsp baking powder 6g
¼ tsp kosher salt
5 large eggs cold, 250g, separated
1 cup granulated sugar 200g, divided
⅓ cup whole milk 76 g
1 tsp pure vanilla extract 4g
½ tsp almond extract 2g

For the Milk

14 oz. sweetened condensed milk 396g (1 can)
12 oz. evaporated milk 340g (1 can)
½ cup heavy whipping cream 114g

For the Topping

1 cup heavy whipping cream 227g
½ tsp pure vanilla extract 2g
2 tbsp powdered sugar 14g (use more if desired)
ground cinnamon for dusting

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray.
In a medium bowl, whisk the flour, baking powder, and salt until combined.
1 cup all-purpose flour, 1½ tsp baking powder, ¼ tsp kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, mix the egg yolks and ¾ cup sugar on medium-high speed until fluffy and pale yellow, about 3-4 minutes.
5 large eggs, 1 cup granulated sugar
Add in the milk, vanilla, and almond extract. Mix to combine.
⅓ cup whole milk, 1 tsp pure vanilla extract, ½ tsp almond extract
With the mixer running, slowly add in the dry ingredients. Mix until just combined, then set aside.
Add the egg whites to a clean medium bowl, ensuring there are no yolk remnants. Using an electric hand mixer, beat the egg whites until soft peaks form. With the hand mixer still running, slowly pour in the remaining ¼ cup of sugar. Continue beating the egg whites until stiff peaks form.
Gently fold the egg whites into the cake batter, taking care not to deflate them.
Pour the batter into the prepared baking pan, spread evenly, and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs but no wet batter.
Set the cake on a wire rack to cool. Do not remove it from the baking pan.
Meanwhile, stir the sweetened condensed milk, evaporated milk, and heavy whipping cream together in a medium bowl or liquid measuring cup.
14 oz. sweetened condensed milk, 12 oz. evaporated milk, ½ cup heavy whipping cream
Once the cake has cooled, use a skewer to poke holes all over the top of the cake.
Pour the milk mixture evenly over the cake, let cool for 2 hours at room temperature, cover, and chill in the refrigerator for another 2 hours.
Just before serving, whip the heavy whipping cream, vanilla extract, and powdered sugar into medium-soft peaks. Spread over the cake. Use a small sieve to dust the cake with cinnamon. Serve as is or topped with fresh berries, a drizzle of caramel, chocolate sauce, or dulce de leche.
Slice and serve!
1 cup heavy whipping cream, 2 tbsp powdered sugar, ½ tsp pure vanilla extract, ground cinnamon

Video

Notes

If you plan to leave this cake out for an extended period of time in warm conditions, you may wish to use stabilized whipped cream to prevent deflating.

Nutrition