Tres Leches Cake
This Tres Leches cake recipe is spot on for flavor. This is a Mexican dessert that can be made ahead of time. I’ve tested many versions of this recipe and this is the winner. Great for Cinco de Mayo!
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TRES LECHES CAKE RECIPE
I love this cake. I’ve made every version you can think of. I’ve used a boxed mix. It’s fine. You can totally use that shortcut if you want. I’ve tried cakes with butter in the batter, with whipped eggs and without, different milk combos, some with cake flour, and every variation in between.
What I’m saying is that I might..need a break from this cake for a while.
WHAT IS TRES LECHES CAKE
Tres leches cake is literally translated as “three milk cake.” It’s a light sponge cake soaked in three different types of milk and topped with whipped cream.
INGREDIENTS
- ALL-PURPOSE FLOUR – You can use cake flour but since most people don’t have that on hand I opted for adding cornstarch.
- CORNSTARCH – This is used to turn the flour into cake flour.
- BAKING POWDER – This helps the cake be fluffy.
- SALT
- VANILLA EXTRACT – Vanilla is in every component of this dish.
- SWEETENED CONDENSED MILK – This is the sweet element in the sweet milk mixture.
- EVAPORATED MILK – This makes up the three kinds of milk.
- HEAVY CREAM – You can use whole milk here instead but we like cream. We also use heavy cream for the whipped topping.
- SUGAR
- EGGS –Separate eggs and then the egg whites and egg yolks are whipped until stiff peaks form.
HOW TO MAKE TRES LECHES CAKE
INSTRUCTIONS
- Preheat oven to 350℉ and butter a 9×13 baking dish.
- FOR THE CAKE: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Set flour mixture aside.
- In a medium bowl, beat the yolks and 3/4 cup of the white sugar for a few minutes until yolks become a pale yellow. Stir in the milk and vanilla.
- In a separate bowl, beat the egg whites with the remaining 1/4 cup white sugar until peaks form.
- Pour the egg yolk mixture into the dry ingredients and mix until combined. Gently fold in the egg whites until they are combined. Do not overmix or your cake will be flat. Pour cake batter into the prepared pan and bake for 25-35 minutes or until the top is golden brown and a toothpick in the center of the cake comes out clean. Cool.
- FOR THE MILK MIXTURE: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, cream, and vanilla.
Poke holes in cooled cake with a fork all over.
Pour milk mixture on top of the cake.
It will seem like a lot of liquid but it will absorb. Cover with plastic wrap and chill in the refrigerator for four hours and up to overnight.- Once cake is chilled, make the whipped cream. FOR THE WHIPPED CREAM: In a large chilled bowl, whip the 1½ cups heavy cream, 1/4 cup sugar, and vanilla until soft peaks form.
Spread over chilled cake with a spatula. For serving, you can sprinkle a little cinnamon on top if desired and top with fresh fruit. 
Poke holes in cooled cake with a fork all over.
Pour milk mixture on top of the cake.
It will seem like a lot of liquid but it will absorb. Cover with plastic wrap and chill in the refrigerator for four hours and up to overnight.
Spread over chilled cake with a spatula. For serving, you can sprinkle a little cinnamon on top if desired and top with fresh fruit. 
OTHER MEXICAN RECIPES:
- Fried Ice Cream
- Sopapilla Cheesecake
- Caramel Apple Taquitos
- Homemade Tortillas
- Horchata
- Pico De Gallo
- Homemade Guacamole
- Baked Chicken Chimichanga
Tres Leches Cake
This Tres Leches cake recipe is spot on for flavor. This is a Mexican dessert that can be made ahead of time. I've tested many versions of this recipe and this is the winner.
Ingredients
CAKE:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated into yolks and whites
- 1 cup sugar, divided
- 1/2 cup milk
- 1 teaspoon vanilla extract
MILK MIXTURE:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
WHIPPED CREAM:
- 1½ cup heavy cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
FOR SERVING:
- sprinkle of cinnamon and sliced strawberries
Instructions
- Preheat oven to 350℉ and butter a 9x13 baking dish.
- FOR THE CAKE: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a medium bowl, beat the yolks and 3/4 cup of the white sugar for a few minutes until yolks become a pale yellow. Stir in the milk and vanilla.
- In a separate bowl, beat the egg whites with the remaining 1/4 cup white sugar until peaks form.
- Pour the egg yolk mixture into the flour mixture and mix until combined. Gently fold in the egg whites until they are combined. Do not overmix or your cake will be flat. Pour into the baking dish and bake for 25-35 minutes or until the top is golden brown and a toothpick in the center of the cake comes out clean. Cool.
- FOR THE MILK MIXTURE: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, cream, and vanilla. Prick cooled cake with a fork all over. Pour milk mixture on top. It will seem like a lot of liquid but it will absorb. Cover with plastic wrap and chill in the refrigerator for four hours and up to overnight.
- Once cake is chilled, make the whipped cream. FOR THE WHIPPED CREAM: In a large chilled bowl, whip the 1½ cups heavy cream, 1/4 cup sugar, and vanilla until soft peaks form. Spread over chilled cake with a spatula. For serving, you can sprinkle cinnamon on top if desired and top with sliced strawberries.
