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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Prep Time 25

Cook Time 30

Chill Time: 2

Total Time 2 55

Servings: 12

Course: Dessert

Cuisine: American, Latin American

Calories: 360

Ingredients Equipment Method

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

Equipment

9×13-inch baking pan
Electric hand mixer or stand mixer
Mixing bowls
Spatula
Whisk
Toothpick (for testing)

Method

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.