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Tres Leches

A light sponge cake soaked in three types of milk: evaporated, condensed, and heavy cream. Topped with whipped cream and fresh fruit.

50 minMediumServes 12340 cal/serving

MexicanDessertOvenStandard

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 eggs, separated
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 12 oz evaporated milk (12 oz can)
  • 14 oz sweetened condensed milk (14 oz can)
  • 1 cup heavy whipping cream
  • 1 cup heavy whipping cream (for topping)
  • 1/4 cup powdered sugar
  • 1/2 cup fresh strawberries, sliced
  • 4 maraschino cherries

Instructions

  1. 1

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

  2. 2

    Sift together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.

  3. 3

    In a large bowl, beat 4 separated eggs yolks with 1/2 cup granulated sugar until pale, about 3 minutes. Add 1/2 tsp vanilla extract and mix well.

  4. 4

    Fold the flour mixture into the egg yolk mixture until just combined.

  5. 5

    In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.

  6. 6

    Pour into the prepared pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.

  7. 7

    While the cake bakes, combine 12 oz evaporated milk (12 oz can), 14 oz sweetened condensed milk (14 oz can), and 1 cup heavy whipping cream in a bowl.

  8. 8

    As soon as the cake comes out of the oven, pierce the surface with a fork all over. Slowly pour the three-milk mixture over the warm cake. Let cool completely.

  9. 9

    Cover and refrigerate for at least 2 hours, preferably overnight.

  10. 10

    Before serving, in a separate bowl, whip 1 cup heavy whipping cream (for topping) with 1/4 cup powdered sugar until stiff peaks form.

  11. 11

    Spread the whipped cream topping over the chilled cake. Garnish with 1/2 cup sliced fresh strawberries and 4 maraschino cherries. Serve chilled.

Questions

Can I make Tres Leches dairy-free?

Not cleanly. Here the dairy (12 oz evaporated milk (12 oz can), 14 oz sweetened condensed milk (14 oz can), 1 cup heavy whipping cream, 1 cup heavy whipping cream (for topping)) 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 gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. 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 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?

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.

Serve it with

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