Tres Leches Cake

4.18 from 40 reviews

This light Tres Leches Cake is a super moist and tender cake soaked with 3 different kinds of milk, topped with a fluffy and lightly sweetened whipped topping and a dusting of cinnamon. This authentic Tres Leches Cake recipe is one of the most decadent Mexican desserts you'll ever have.

Course Baking, Brunch, Dessert

Cuisine Mexican

Keyword Authentic Tres Leches Cake, Milk Cake, Pastel de Tres Leches, Three Milks Cake, Tres Leches Cake, Tres Leches Cake Recipe

Prep Time 25

Cook Time 30

Chilling 2

Total Time 2 55

Servings servings

Calories 287kcal

Author Chef Kathy McDaniel

Ingredients

Cake:

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs
1 cup granulated sugar divided
1/3 cup whole milk
1 teaspoon vanilla extract

Three Milks

1 12-ounces can evaporated milk
1 14-ounce can sweetened condensed milk
1/4 cup whole milk

WHIPPED TOPPING

1 pint heavy whipping cream
3 tablespoons granulated sugar or powdered sugar
1/2 teaspoon vanilla extract

GARNISHES:

Ground Cinnamon and/or Fresh Strawberries

US Customary - Metric

Instructions

Cake:

Preheat the oven to 350 degrees Fahrenheit and lightly spray a 9×13 inch pan with non-stick cooking spray.
Combine the flour, baking powder, and salt in a large mixing bowl.
Using two separate bowls, separate the eggs. Placing the egg whites in one bowl and the egg yolks into the other bowl.
Add 3/4 cup of sugar to the bowl with the egg yolks and with an electric hand mixer, beat on high speed until yolks are pale yellow. Add the 1/3 cup whole milk and the vanilla and stir to combine.
Pour the egg yolk mixture over the flour mixture and stir gently just until combined.
With a handheld mixer or in the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until soft peaks form (about 1 minute). With the mixer on medium-low, pour in remaining 1/4 cup sugar and then, beat on high speed until egg whites are stiff but not dry.
Gently, fold the egg whites into the batter, just until combined. Pour batter into prepared pan and spread the batter with a spatula to even out the surface.
Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.

Three Milks:

In a large measuring cup or a pitcher combine the evaporated milk, sweetened condensed milk, and whole milk.
Once the cake has cooled use a fork to poke holes all over the top of the cake.
Slowly pour the milk mixture over the top of the cake, making sure to pour the milk mixture near the edges and all around.
Place the cake in the refrigerator and chill for at least 1 hour or overnight, to allow the milk to soak in.

Whipped Topping:

In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks form.
Spread the whipped topping evenly over the top of the cake. Garnish with ground cinnamon and fresh strawberries, if desired.

Video

Notes

Separating Eggs: Although I prefer using room temperature eggs for baking, it is much easier to separate the egg yolks from the egg whites when the eggs are cold (from the fridge). If you have trouble separating the egg yolks from the whites, you can use a small colander to catch the yolk or you can separate the eggs first and keep them at room temperature for about 10 -12 minutes.
Mix Gently: It's very important to fold the egg whites into the batter gently to prevent the whipped egg whites from deflating completely. The air in the whipped egg whites lifts the cake while it bakes in the way other leavenings do.
Be Patient: Allow the cake to soak up the milk mixture for at least two hours before serving. I know waiting to eat it, is the hardest part of this recipe!
Storing: Refrigerate the cake for 3-4 days. It may not last that long though. This tres leches cake is the best!
Freezing: In my experience, working as a chef for so many years, I can say that the best option is to freeze the cake without the frosting/topping and before pouring the three milks mixture over the cake. After many trials and errors, I've learned that after the cake is drenched in milk, it's best to store it in the fridge. The cake without the milks or frosting will last in the freezer for 3 months if properly wrapped.
Baking Pan Size: We made tres leches as a sheet cake by using a regular 9x13 baking pan. This pan have tall enough sides that can hold the sweet milk mixture.

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