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A slice of Tres Leches Cake topped with whipped cream, a sprinkle of cinnamon, and a fresh strawberry garnish.

Tres Leches Cake

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A light, sweet cake soaked in a trio of milks and topped with fresh whipped cream and cinnamon a classic Mexican dessert that's sure to impress.
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 3 hours 5 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: Mexican
Calories: 433
Ingredients Method Nutrition Notes

Ingredients
  

Cake:
  • 1 cup all-purpose flour 120 g
  • 1 ½ teaspoons baking powder 6 g
  • ¼ teaspoon salt
  • 5 large eggs separated
  • 1 cup granulated sugar divided 200 g
  • ⅓ cup whole milk 80 ml
  • 1 teaspoon vanilla extract 5 ml
Milk Mixture:
  • 1 12 oz can evaporated milk (354 ml)
  • 1 14 oz can sweetened condensed milk (396 ml)
  • ¼ cup whole milk 60 ml
Whipped Topping:
  • 1 pint heavy whipping cream 475 ml
  • 3 tablespoons powdered sugar 24 g
  • ½ teaspoon vanilla extract 2.5 ml
  • Ground cinnamon for topping

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In separate bowls, separate the eggs, placing the egg whites in one bowl and egg yolks in another.
  4. Add ¾ cup of the sugar to the egg yolks. Beat on high speed until the yolks become pale yellow. Stir in the milk and vanilla extract.
  5. Pour the egg yolk mixture into the flour mixture. Stir gently just until combined—be careful not to over-mix.
  6. Beat the egg whites using electric beaters on high speed. As they begin to form stiff peaks, gradually add the remaining ¼ cup sugar.
  7. Gently fold the whipped egg whites into the batter, scraping the bottom and sides of the bowl to combine.
  8. Pour the batter into an ungreased 9x13-inch baking dish. Smooth the top into an even layer.
  9. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  10. In a small bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk for the milk mixture.
  11. Once the cake has cooled, use a fork to poke holes all over the top. Slowly pour the milk mixture over the cake, ensuring the milk soaks evenly throughout.
  12. Refrigerate the cake for at least 1 hour or overnight to allow it to soak up the milk mixture.
  13. In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  14. Spread the whipped cream evenly over the top of the soaked cake. Finish with a sprinkle of cinnamon.
  15. Serve immediately or refrigerate until ready to serve.

Nutrition

Serving: 125gCalories: 433kcalCarbohydrates: 50gProtein: 9gFat: 22gSaturated Fat: 13gCholesterol: 152mgSodium: 171mgPotassium: 344mgFiber: 1gSugar: 41gVitamin A: 865IUVitamin C: 1.7mgCalcium: 242mgIron: 1mg

Notes

This cake benefits from a long soak in the milk mixture, so making it ahead of time will give it even more flavor. Enjoy with a generous sprinkle of cinnamon and a side of fresh strawberries for extra sweetness!

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