Go Back
Homemade Tres Leches Cake Recipe photo

Tres Leches Cake Recipe

This Tres Leches Cake is indulgent and nostalgic! Soaked in a blend of three milks, it's a moist delight that will impress anyone.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: Latin American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon (optional)
  • 1 cup granulated sugar divided
  • 5 large eggs separated
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 cup heavy cream
  • 2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13 inch baking pan
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan with a little butter or cooking spray to prevent sticking.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and cinnamon if using.
  3. In a large mixing bowl, beat the egg whites until they form soft peaks. Gradually add in 1/2 cup of granulated sugar, continuing to beat until stiff peaks form.
  4. In another bowl, beat the egg yolks with the remaining 1/2 cup of sugar until pale and creamy. Add the milk and vanilla extract, mixing until well combined.
  5. Gently fold the dry mixture into the egg yolk mixture until just combined. Then, gently fold in the beaten egg whites.
  6. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake cools, whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl.
  8. Once the cake has cooled slightly, poke holes all over the surface with a fork or toothpick. Slowly pour the milk mixture evenly over the cake.
  9. In a separate bowl, beat the whipping cream with powdered sugar and vanilla until soft peaks form. Spread this over the top of the soaked cake.
  10. Refrigerate the cake for at least 2 hours, or overnight for best results. Slice and serve chilled.

Notes

  • For a richer flavor, let the cake soak overnight in the refrigerator.
  • Feel free to experiment with flavors by adding cocoa powder for a chocolate version.
  • Always make sure to beat the egg whites to stiff peaks for the best texture.
  • This cake is best served chilled.