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–+ servings
Tres Leches Cake served on a plate

Tres Leches Cake

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Tres leches cake is a light sponge soaked in a mixture of sweetened condensed milk, evaporated milk, and heavy cream. Piercing the warm cake before soaking ensures even absorption and a moist texture. Best served chilled after at least 3 hours of refrigeration for a rich, lasting dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 5 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 5 large eggs room temperature
  • 1 cup granulated sugar
  • 0.33 cup whole milk
  • 1 teaspoon vanilla extract
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 1 cup heavy cream for soak
  • 2 cups heavy cream for topping
  • 3 tablespoons sugar for topping
  • 1 teaspoon vanilla extract for topping

Method
 

  1. Beat 5 room-temperature eggs with 1 cup sugar for 3-4 minutes until tripled in volume and pale yellow. The mixture should ribbon off the beaters.
    5 large eggs, 1 cup granulated sugar
  2. Sift 1 cup flour, 1½ teaspoons baking powder, and ¼ teaspoon salt into the egg mixture. Fold gently 10-15 times until just combined, stopping when streaks disappear.
    1 cup all-purpose flour, 1.5 teaspoons baking powder, 0.25 teaspoon salt
  3. Pour batter into a greased 9x13-inch pan. Bake at 350°F for 30-35 minutes until golden and a toothpick inserted comes out clean. The surface should spring back when pressed.
  4. Pierce the warm cake 20 times with a fork or toothpick, going all the way to the bottom. Mix 14 oz sweetened condensed milk, 12 oz evaporated milk, and 1 cup heavy cream. Pour slowly over the cake, letting it absorb. Chill for 3-4 hours.
    14 oz sweetened condensed milk, 12 oz evaporated milk, 1 cup heavy cream
  5. Whip 2 cups heavy cream with 3 tablespoons sugar and 1 teaspoon vanilla extract to stiff peaks. Spread over chilled cake. Refrigerate 1 hour before serving.
    2 cups heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract

Notes

  • Pierce the cake deeply 20 times while still warm for even milk absorption.
  • Whip eggs at room temperature to triple volume for light sponge texture.
  • Chill the cake 3-4 hours after soaking for best moisture and flavor distribution.

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