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Tres Leches Cake

A light, airy sponge cake soaked in a sweet mixture of three different milks. This classic Latin American dessert is incredibly moist yet not soggy, delicately sweet, and topped with a cloud of fresh whipped cream for the perfect finish.

60 minMediumServes 12410 cal/serving

Latin AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 1 1/2 cups all-purpose flour, sifted
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 5 large eggs, separated, at room temperature
  • 1 1/2 cups granulated sugar (divided)
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 14 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 1 cup heavy cream (for soaking)
  • 2 cups heavy whipping cream (for topping), cold
  • 1/4 cup powdered sugar
  • 1/2 tsp ground cinnamon (for garnish)
  • 1 cup fresh strawberries (for garnish), sliced

Instructions

  1. 1

    Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

  2. 2

    In a medium bowl, whisk together 1 1/2 cups sifted all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.

  3. 3

    Separate the 5 separated, at room temperature large eggs. In a large bowl, beat the egg yolks with 1 cup of granulated sugar (divided) until pale yellow and doubled in volume, about 2-3 minutes. Stir in 2 tsp vanilla extract and 1/2 cup whole milk.

  4. 4

    Gradually fold the flour mixture into the egg yolk mixture until just combined.

  5. 5

    In another clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar (divided) and continue beating until stiff peaks form.

  6. 6

    Gently fold the egg whites into the batter until no white streaks remain, being careful not to deflate the mixture.

  7. 7

    Pour the batter into the prepared baking pan and smooth the surface.

  8. 8

    Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back when lightly touched.

  9. 9

    Allow the cake to cool completely in the pan on a wire rack, about 1 hour.

  10. 10

    Once cool, use a fork to poke holes all over the cake.

  11. 11

    In a large measuring cup or bowl, whisk together 14 oz evaporated milk, 14 oz sweetened condensed milk, and 1 cup heavy cream (for soaking).

  12. 12

    Slowly pour the milk mixture over the cake, allowing it to soak in as you go. Cover and refrigerate for at least 4 hours or overnight to allow the cake to fully absorb the milk mixture.

  13. 13

    Before serving, beat the cold 2 cups cold heavy whipping cream (for topping) and 1/4 cup powdered sugar until stiff peaks form.

  14. 14

    Spread the whipped cream over the top of the soaked cake.

  15. 15

    Dust with 1/2 tsp ground cinnamon (for garnish) and garnish with 1 cup sliced fresh strawberries (for garnish) if desired.

  16. 16

    Keep refrigerated until ready to serve. Leftovers will keep in the refrigerator for up to 3 days.

Questions

Can I make Tres Leches Cake dairy-free?

Not cleanly. Here the dairy (1/2 cup whole milk, 14 oz evaporated milk, 14 oz sweetened condensed milk, 1 cup heavy cream (for soaking), 2 cups heavy whipping cream (for topping), cold) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make Tres Leches Cake gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Tres Leches Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Tres Leches Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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