Tres Leches Cake
Tres Leches Cake
Soft, moist, and soaked in three kinds of milk, this authentic Tres Leches Cake is going to melt in your mouth. Sweet and refreshing, this crowd-pleasing cake is perfect for any occasion. It’s easy to make and is perfect for making ahead as it’s even tastier the next day.


For the Cake:

  • 2 cups all-purpose flour (240g)
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 5 large eggs
  •  cup granulated sugar (250g)
  • ½ cup whole milk (120ml)
  • 2 teaspoons vanilla extract

For the Syrup:

  • 1 can sweetened condensed milk (14-ounce/397g)
  • 1 can evaporated milk (12-ounce/354ml)
  •  cup whole milk (160ml)

For the Frosting:

  • 2 cups heavy whipping cream (480ml)
  • 2 tablespoons powdered sugar
  • fresh berries for garnish


For the Cake:

  1. Preheat the oven to 350F. Butter a 13x9-inch baking dish or spray with baking spray.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Separate the eggs into two separate bowls, a medium one for the yolks and a large one for the white. Beat the egg whites on high speed until foamy and doubled in size, about 1 minute. While beating, slowly pour in ¼ cup sugar. Continue beating until stiff peaks form, about 3 minutes.
  4. Add the remaining 1 cup sugar to the egg yolks and beat on medium speed until pale and fluffy, about 1 minute. Beat in the milk and vanilla. Pour into the flour mixture and beat just until combined.
  5. Using a spatula, fold the egg whites into the flour mixture in two batches, until no white streaks remain. Pour the batter into the cake pan.
  6. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool until slightly warm. (The cake will fall and shrink as it cools. This is normal!)

For the Syrup:

  1. In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk until well combined. Poke the cake all over with a fork. Slowly pour the syrup over the cake. Cover and chill for at least 1 hour.

For the Frosting:

  1. In a large bowl, beat the cream and sugar on medium speed until soft peaks form. Spread over the cake. The cake can be covered and refrigerated for 3 days before serving. Garnish with strawberries, if desired.


Author, educator, musician, dancer and all around creative type. Founder of "The Happy Now" website and the online jewelry store "Silver and Sage".

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