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A moist slice of Mexican tres leches cake topped with whipped cream, cinnamon, and strawberries.

Classic Mexican Tres Leches Cake

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A light sponge cake soaked in three milks and crowned with whipped cream, cinnamon, and berries.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9-by-13-inch baking pan
  • Electric mixer
  • Mixing bowls
  • Wooden skewer
  • Offset spatula

Method
 

Bake the Sponge:
  1. Heat the oven to 350°F (175°C). Grease and line a 9-by-13-inch pan.
  2. Whisk flour, baking powder, and salt. Beat the egg yolks with half the sugar until pale, then beat in the milk and vanilla.
  3. 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.
  4. Spread into the pan and bake for 30 to 35 minutes, until lightly golden and set.
Soak and Chill:
  1. Cool the cake for 10 minutes. Poke holes all over with a skewer.
  2. Whisk the evaporated milk, condensed milk, and cream together. Pour slowly over the cake, allowing it to absorb between additions.
  3. Cover and refrigerate for at least 4 hours.
Top and Serve:
  1. Whip the cold cream with the powdered sugar until soft peaks form. Spread over the chilled cake.
  2. Dust with cinnamon, add strawberries, and cut into squares to serve.

Nutrition

Calories: 430kcalCarbohydrates: 57gProtein: 9gFat: 19gSaturated Fat: 12gCholesterol: 155mgSodium: 230mgFiber: 1gSugar: 42g

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.