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How to Make Tres Leches Cake from Scratch

Manila Spoon
Tres Leches cake, also known as three milk cake, is a popular dessert in Latin American cuisine. This delicious cake is made with a sponge cake that is soaked in a mixture of three different types of milk – evaporated milk, sweetened condensed milk, and whole milk or heavy cream. The result is a moist, sweet, and decadent dessert that is perfect for any occasion. Great as a birthday cake, wedding cake, holiday cake, or for when you fancy a delicious cake that would satisfy your sweet cravings.
5 from 12 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Servings 12
Calories 456 kcal

Ingredients
 

For the Cake

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 5 large eggs separated
  • 1 cup granulated sugar, divided
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

For the Milk mixture

  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 1 cup whole milk or heavy cream
  • 1 teaspoon vanilla extract

For the Whipped Cream topping

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • ½ teaspoon vanilla extract
  • strawberries or other fruits for topping optional

Instructions
 

For the Cake

  • Preheat the oven to 350°F (180°C). Grease and flour a 9x13-inch baking dish.
  • In a medium bowl, sift together the flour, baking powder, and salt.
  • Separate the egg whites and yolks and place them into bowls. Set aside.
  • Using an electric mixer on high speed, beat the egg yolks with the 3/4 cup sugar until the egg yolks turn pale yellow in color, about 1-2 minutes. Stir in the milk and vanilla extract.
  • In a separate bowl, beat the egg whites until soft peaks form.
  • With the mixer still running, add the remaining sugar slowly and beat until stiff peak forms.
  • Add the flour mixture to the egg yolk mixture and stir until well combined. Gently fold in the beaten egg whites.
  • Pour the batter into the prepared baking dish and smooth the top with a spatula.
  • Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan.

For the Milk mixture

  • While the cake is baking, combine the sweetened condensed milk, evaporated milk, whole milk, or heavy cream plus the vanilla extract in a large mixing bowl and mix well.
  • Once the 10 minutes is up use a fork to poke holes all over the surface of the cake. Slowly pour the milk mixture over the cake, making sure to evenly distribute the liquid. This is important so you have a consistently moist cake without any dry spots.
  • Cover the cake and refrigerate for at least 3 hours but preferably overnight.

For the Whipped Cream topping

  • Before serving, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top of the cake. Serve chilled and enjoy!

Nutrition

Calories: 456kcalCarbohydrates: 55gProtein: 9gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 149mgSodium: 231mgPotassium: 319mgFiber: 0.4gSugar: 43gVitamin A: 897IUVitamin C: 2mgCalcium: 264mgIron: 1mg
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