Tres Leches Cake

Light sponge with no butter or oil, soaked in evaporated, condensed, and whole milk. Whipped cream and cinnamon on top.

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Tres Leches Cake
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1 hr 30 min Prep Time
40 min Cook Time
2 hrs 10 min Total Time
12 Servings

Cake

  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • ⅓ cup whole milk
  • 1 teaspoon vanilla extract

Milk Mixture

  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • ¼ cup whole milk

Whipped Topping

  • 1 pint heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for topping

Instructions

  1. Heat the oven to 350°F. Stir together the flour, baking powder, and salt.
  2. Beat ¾ cup of the sugar with the egg yolks until pale. Stir in ⅓ cup milk and the vanilla. Pour over the flour and stir just until combined.
  3. Beat the egg whites to stiff peaks, adding the remaining ¼ cup sugar as they thicken. Fold into the batter.
  4. Pour into an ungreased 9×13 pan and bake 25–35 minutes, until a toothpick comes out clean. Cool completely.
  5. Mix the three milks. Poke the cake all over with a fork and slowly pour the milks over the top, including the edges. Refrigerate at least 1 hour or overnight.
  6. Whip the cream, powdered sugar, and vanilla to stiff peaks. Spread on the cake and dust with cinnamon. Strawberries on the side if you want.

Notes

  1. Better made the night before so it soaks. Keeps covered in the fridge 3–5 days.
  2. Freeze the plain baked cake up to 3 months; thaw before adding the milks.