Tres Leches Cake Recipes
Tres Leches Cake Recipes are soft, ultra-moist sponge cakes soaked in a sweet mix of three milks—evaporated, condensed, and whole milk—then topped with fluffy whipped cream. It’s rich, creamy, and melts in your mouth with every bite.
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Servings: 12
Calories: 360kcal
Equipment
- 9×13-inch baking pan
- Electric hand mixer or stand mixer
- Mixing bowls
- Spatula
- Whisk
- Toothpick (for testing)
Ingredients
For the Cake
- 5 large eggs whites and yolks separated
- 1/2 cup 113 g butter, softened
- 2 cups 400 g granulated sugar, divided
- 1 1/2 teaspoons vanilla extract
- 2 cups 250 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup 235 ml milk
Leches Topping
- 14 oz 397 g sweetened condensed milk
- 12 oz 340 g evaporated milk
- 1/2 cup 118 ml heavy cream
- 1/2 teaspoon vanilla extract
Whipped Cream Topping
- 1 1/2 cups 355 ml heavy cream
- 1/2 cup 65 g powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon for sprinkling optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Beat egg whites until soft peaks form. Gradually add 1 cup sugar and beat until stiff peaks form. Set aside.
- In another bowl, beat egg yolks with remaining 1 cup sugar and softened butter until pale and creamy.
- Mix in vanilla, flour, baking powder, and salt. Add milk and mix until smooth.
- Fold in egg whites gently until fully combined.
- Pour into pan and bake for 30 minutes or until a toothpick comes out clean.
- Let cake cool for 10 minutes. Poke holes all over with a fork.
- Whisk together the leches and pour evenly over the cake. Chill for at least 3 hours or overnight.
- Make whipped topping: Beat heavy cream, powdered sugar, and vanilla until stiff.
- Spread whipped cream over chilled cake and sprinkle cinnamon if using.
Nutrition
Calories: 360kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g