Tres Leches Cake
A light, airy sponge cake soaked in a sweet mixture of three kinds of milk — evaporated milk, sweetened condensed milk, and heavy cream. This beloved Mexican dessert is incredibly moist and tender, finished with a cloud of freshly whipped cream and a hint of cinnamon. Perfect for celebrations or anytime you want a cool, creamy treat.
For 12 servings
- prep
Preheat the oven and prepare the baking dish.
1.Preheat the oven to 350°F (175°C).2.Lightly grease a 9x13 inch baking dish with butter or non-stick spray. - mix
Sift the dry ingredients.
Sift together the all-purpose flour and baking powder in a medium bowl. Add a pinch of salt and whisk to combine evenly.
- mix · ~4 min
Whip the egg whites into stiff peaks.
In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. Set aside.
TIPMake sure the bowl and beaters are completely free of oil or yolk residue, or the whites won't whip properly. - mix · ~3 min
Cream the yolks and sugar.
In a large mixing bowl, beat the egg yolks with the sugar on high speed until the mixture is thick and pale yellow, about 3 minutes. Add the vanilla extract and whole milk, mixing on low until just combined.
- mix
Combine the batter.
1.Fold the sifted flour mixture into the egg yolk mixture in three additions, mixing just until no streaks remain.2.Gently fold the stiff egg whites into the batter in two additions using a spatula. Use a light hand to keep the batter airy.TIPDo not overmix after adding the egg whites. A few white streaks are better than deflating the batter. - bake · ~25 min
Bake the sponge cake.
Pour the batter into the prepared baking dish and spread evenly. Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean and the top is lightly golden.
TIPDo not overbake. The cake should be just set with a very light golden color so it drinks up the milk mixture later. - rest · ~15 min
Cool the cake for 15 minutes.
Place the baking dish on a wire rack and let the cake cool for 15 minutes. Run a knife around the edges to loosen it.
- mix
Make the three-milk mixture.
In a medium bowl or a large measuring cup, whisk together the evaporated milk, sweetened condensed milk, and ½ cup of heavy cream until well blended.
- other · ~120 min
Soak the cake with the milk mixture.
1.Poke the surface of the cake all over with a toothpick or a skewer, creating plenty of holes for the milk to seep in.2.Slowly pour the milk mixture evenly over the entire cake, letting it absorb gradually.3.Cover and refrigerate for at least 2 hours, or ideally overnight, so the cake fully absorbs all the liquid.TIPPour the liquid in stages and give it time to soak in. This ensures an evenly moist cake without pooling on top. - mix · ~2 min
Whip the cream topping.
Just before serving, combine the remaining 1 cup of chilled heavy cream and 2 tablespoons of sugar in a cold bowl. Beat with an electric mixer until soft, billowy peaks form.
TIPChill the bowl and beaters for 10 minutes before whipping for the best volume. - assemble
Frost the cake and garnish.
Spread the whipped cream evenly over the surface of the soaked cake. Dust lightly with ground cinnamon.
- serve
Slice into squares and serve chilled.
Cut the cake into 12 squares using a sharp knife, wiping the blade clean between slices for neat edges. Serve cold.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For maximum rise, make sure your egg whites are at room temperature before whipping.
- 2Chill the bowl and beaters for 10 minutes before whipping the topping cream.
- 3Pour the milk mixture slowly in stages, allowing each addition to soak in before adding more.
- 4Refrigerate the soaked cake overnight for the most tender, evenly moist texture.
- 5Use a skewer to poke deep holes all the way to the bottom of the cake for better absorption.
- 6Wipe your knife clean between slices to get neat, clean squares when serving.
Adapt it for your goals.
Coconut Tres Leches
Replace the whole milk in the batter with coconut milk and add 1/2 teaspoon coconut extract to the milk mixture. Top with toasted coconut flakes for a tropical twist.
Coffee InfusedCoffee-Infused
Add 1 tablespoon of instant espresso powder dissolved in 1 tablespoon hot water to the milk mixture. The coffee deepens the caramel notes of the condensed milk.
Lighter VersionLighter Version
Use evaporated skim milk and reduced-fat sweetened condensed milk, and replace the heavy cream in the milk mixture with whole milk. The texture will be slightly less rich but still delicious.
Why this is on our healthy list.
Good Source of Calcium
The three-milk blend (evaporated milk, sweetened condensed milk, and heavy cream) provides a substantial amount of calcium, which supports strong bones and teeth.
Protein from Eggs
Eggs in the sponge cake contribute high-quality protein essential for muscle repair and overall body function.
Frequently asked questions
Most likely the egg whites were not whipped to stiff peaks, or they were overmixed into the batter, deflating the air. Make sure your bowl is grease-free and fold gently.
