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Creamy Authentic Tres Leches Cake

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A rich and moist sponge cake soaked in three types of milk and topped with whipped cream, delivering a creamy, melt-in-your-mouth dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (sifted for lightness)
  • 1 ½ teaspoons baking powder (fresh for best rise)
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 cup (240ml) whole milk or heavy cream
  • 1 ½ cups (360ml) heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter and dust with flour.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Separate the eggs into two bowls—yolks in one, whites in another, ensuring no yolk mixes with whites.
  4. Beat the egg yolks with ½ cup sugar and 1 teaspoon vanilla extract until pale and fluffy, about 3-4 minutes. Add 1/3 cup whole milk and mix gently.
  5. Slowly fold the sifted flour mixture into the egg yolk mixture using a rubber spatula, folding gently to keep batter airy.
  6. Whisk egg whites until soft peaks form. Gradually add remaining ½ cup sugar and beat until stiff, glossy peaks form.
  7. Gently fold the egg whites into the batter in three additions, careful not to deflate the air.
  8. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the cake completely in the pan on a wire rack for about an hour.
  10. In a large bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk or heavy cream until smooth.
  11. Poke holes all over the cooled cake using a fork or skewer.
  12. Slowly pour the milk mixture evenly over the cake, allowing it to absorb. Cover and refrigerate for at least 4 hours, preferably overnight.
  13. Whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread gently over the soaked cake.
  14. Dust with ground cinnamon lightly and slice. Serve chilled.

Notes

Cool the cake completely before pouring the milk soak to avoid sogginess. Adjust milk soak quantity if cake feels too soggy. Beat egg whites to stiff peaks but avoid over-whipping. Refrigerate cake for at least 4 hours or overnight for best texture. Variations include chocolate, fruit toppings, and dairy-free options.

Nutrition

Keywords: Tres Leches Cake, creamy dessert, sponge cake, milk soak, easy dessert, traditional cake, Latin American dessert

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