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–+ servings

Authentic Mexican Tres Leches Cake Recipe

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This authentic Mexican tres leches cake recipe is a light, creamy milk sponge soaked to perfection. The ultimate three milk cake dessert!
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Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings: 1
Course: Dessert
Cuisine: Latin American
Calories: 433
Ingredients Method Nutrition Notes

Ingredients
  

Cake:
  • 1 cup all-purpose flour (120 g)
  • 1 1/2 teaspoons baking powder (6 g)
  • 1/4 teaspoon salt
  • 5 large eggs , separated
  • 1 cup granulated sugar , divided (200 g)
  • 1/3 cup whole milk (80 ml)
  • 1 teaspoon vanilla extract (5 ml)
Milk Mixture:
  • 12 ounce can evaporated milk (354 ml)
  • 14 ounce can sweetened condensed milk (396 ml)
  • 1/4 cup whole milk (60 ml)
Whipped Topping:
  • 1 pint heavy whipping cream (475 ml)
  • 3 Tablespoons powdered sugar (24 g)
  • 1/2 teaspoon vanilla extract (2.5 ml)
  • ground cinnamon , for topping

Method
 

  1. Preheat the oven to 350°F.
  2. Combine flour, baking powder, and salt in a medium bowl, then separate the eggs into two additional mixing bowls.
  3. Add 3/4 cup of sugar to the egg yolks and beat on high speed until pale yellow. Stir in 1/3 cup of milk and vanilla. Pour this mixture over the dry ingredients and stir gently until just combined, avoiding over-mixing.
  4. Beat the egg whites on high speed with electric beaters. Gradually add the remaining 1/4 cup of sugar as stiff peaks begin to form. Gently fold the egg whites into the batter, scraping the sides and bottom of the bowl until incorporated.
  5. Pour the batter into an ungreased pan and smooth it into an even layer. Bake for 25 to 35 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely.
  6. Whisk together the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Poke holes across the entire surface of the cooled cake using a fork.
  7. Slowly pour the milk mixture over the cake, ensuring even coverage including the edges. Refrigerate for at least one hour or overnight to allow the liquid to absorb.
  8. Whip the heavy cream, sugar, and vanilla until stiff peaks form. Spread the whipped cream over the cake, sprinkle with cinnamon, and serve with fresh sliced strawberries if desired.

Nutrition

Calories: 433kcalCarbohydrates: 50gProtein: 9gFat: 22gSaturated Fat: 13gCholesterol: 152mgSodium: 171mgSugar: 41g

Notes

Store Tres Leches Cake in the refrigerator, covered, for 3-5 days.
Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. 
Freezing Instructions: The baked and cooled cake can be frozen for up to 3 months, covered well. Thaw overnight in the fridge before pouring the three milks on top.
Smaller servings?