Tres leches cake is a much-loved Mexican dessert: a light sponge soaked in evaporated milk, condensed milk, and cream, then finished with whipped cream.
Whip the eggs well for a light cake, poke it while warm, and pour over the milk mixture gradually so the crumb absorbs it without becoming heavy.
Chill the soaked cake for at least four hours. The rest gives the milk mixture time to distribute evenly and makes clean slices easier.
Serving Suggestions
Top with whipped cream, cinnamon, strawberries, toasted coconut, or a few shavings of dark chocolate.
Recipe Notes
Refrigerate the covered cake for up to three days. Add fruit just before serving so it stays fresh.
Classic Mexican Tres Leches Cake
A light sponge cake soaked in three milks and crowned with whipped cream, cinnamon, and berries.
Equipment
- 9-by-13-inch baking pan
- Electric mixer
- Mixing bowls
- Wooden skewer
- Offset spatula
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- 1 tsp vanilla extract
- 1/2 cup whole milk
Three-Milk Soak
- 1 can evaporated milk 12-ounce can
- 1 can sweetened condensed milk 14-ounce can
- 1 cup heavy cream
Topping
- 1 1/2 cups heavy cream cold
- 2 tbsp powdered sugar
- 1/2 tsp ground cinnamon
- 1 cup fresh strawberries sliced
Instructions
Bake the Sponge:
- Heat the oven to 350°F (175°C). Grease and line a 9-by-13-inch pan.
- Whisk flour, baking powder, and salt. Beat the egg yolks with half the sugar until pale, then beat in the milk and vanilla.
- Beat the egg whites to soft peaks, gradually add the remaining sugar, and beat to firm peaks. Fold the yolk mixture and dry ingredients into the whites in alternating additions.
- Spread into the pan and bake for 30 to 35 minutes, until lightly golden and set.
Soak and Chill:
- Cool the cake for 10 minutes. Poke holes all over with a skewer.
- Whisk the evaporated milk, condensed milk, and cream together. Pour slowly over the cake, allowing it to absorb between additions.
- Cover and refrigerate for at least 4 hours.
Top and Serve:
- Whip the cold cream with the powdered sugar until soft peaks form. Spread over the chilled cake.
- Dust with cinnamon, add strawberries, and cut into squares to serve.
Notes
- Pour the milk mixture slowly, especially around the edges, so the cake absorbs it evenly.
- For a coffee variation, stir one tablespoon of instant espresso into the milk soak.
Nutrition
Calories: 430kcalCarbohydrates: 57gProtein: 9gFat: 19gSaturated Fat: 12gCholesterol: 155mgSodium: 230mgFiber: 1gSugar: 42g