Tres Leches Cake
A classic Latin American sponge cake soaked in three types of milk and topped with whipped cream.
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- •2 cups All-purpose flour
- •1/2 teaspoon Salt
- •3/4 teaspoon Baking powder
- •5 EggsSeparated into yolks and whites
- •1 1/4 cups SugarDivided
- •1/2 cup Milk
- •2 teaspoons Vanilla extract
- •12 ounce Evaporated milk1 can
- •2/3 cup Whole milk
- •14 ounce Sweetened condensed milk1 can
- •2 cups Heavy creamFor whipped cream topping
- •2 tablespoons Powdered sugarFor whipped cream topping
- •Strawberries(optional)Sliced, for garnish
- 1
Preheat oven to 350°F (175°C). Butter a 9x13 inch baking pan.
5 min
- 2
In a bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 3/4 teaspoon of baking powder.
3 min
- 3
Separate 5 eggs into yolks and whites. Beat the egg whites until foamy, then gradually add 1/4 cup of sugar and beat until stiff peaks form.
7 min
- 4
In another bowl, beat the egg yolks with the remaining 1 cup of sugar until pale and fluffy. Add 1/2 cup of milk and 2 teaspoons of vanilla extract.
5 min
- 5
Combine the yolk mixture with the dry ingredients, then gently fold in the egg whites in two batches.
5 min
- 6
Pour the batter into the prepared pan and level it. Bake for 25-30 minutes until a toothpick comes out clean.
30 min
- 7
While the cake bakes, whisk together 12 oz can of evaporated milk, 2/3 cup of whole milk, and 14 oz can of sweetened condensed milk.
3 min
- 8
Once the cake is baked, poke holes all over it and pour the milk mixture over the top. Refrigerate for at least 1 hour.
1h 0m
- 9
For the topping, whip 2 cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
5 min
- 10
Spread the whipped cream over the chilled cake and garnish with sliced strawberries.
5 min
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