Go Back
–+ servings
A slice of tres leches cake on a plate next to half of a sliced strawberry.
Print

Tres Leches Cake Recipe (From Scratch)

Tres leches cake is a moist vanilla cake that's soaked in a mixture of three milks and topped with whipped cream.
Course Dessert
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Chill 2 hours
Total Time 2 hours 40 minutes
Servings 20 servings
Calories 235kcal
Author Kate @ I Heart Eating

Equipment

  • 9x13 pan

Ingredients

Cake

  • 1 cup all purpose flour
  • 1/4 cup cornstarch
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 5 large eggs whites and yolks separated
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk

Tres leches

  • 14 ounce can sweetened condensed milk
  • 12 ounce can evaporated milk
  • 1/2 cup whole milk

Topping

  • 1 ½ cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup powdered sugar
  • Ground cinnamon for sprinkling on top
  • Sliced fresh strawberries or maraschino cherries optional
US Customary - Metric

Instructions

  • Preheat oven to 350F. Grease a 9x13 metal baking pan with nonstick cooking spray.
  • In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
    1 cup all purpose flour, 1/4 cup cornstarch, 1 ½ teaspoons baking powder, 1/4 teaspoon kosher salt
  • In the bowl of your stand mixer, beat the egg yolks and sugar until pale yellow.
    5 large eggs, 1 cup granulated sugar
  • Add vanilla and milk. Beat until well combined.
    1 teaspoon vanilla extract, 1/3 cup whole milk
  • Transfer the yolk mixture to the bowl with the flour mixture. Fold with a rubber spatula until well combined. Set aside.
  • Clean and dry the bowl of your stand mixer well.
  • To the bowl of your stand mixer, add egg whites. Beat until stiff peaks form.
  • Carefully transfer the egg whites to the bowl with the rest of the batter. Fold with a rubber spatula until combined. Be careful not to deflate the egg whites.
  • Pour cake batter into the prepared baking pan.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove cake from the oven and let cool completely.
  • Once the cake has cooled, use a fork to poke holes across the top.
  • In a medium bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk.
    14 ounce can sweetened condensed milk, 12 ounce can evaporated milk, 1/2 cup whole milk
  • Pour the milk mixture over the top of the cake, covering all of it.
  • Refrigerate for at least 2 hours, or overnight, until all the milk has soaked into the cake.
  • When ready to serve, add heavy cream, vanilla, and powdered sugar to the bowl of your stand mixer.
    1 ½ cups heavy cream, 1/2 teaspoon vanilla extract, 1/4 cup powdered sugar
  • Beat with the whisk attachment until soft peaks form.
  • Spread whipped cream in an even layer on top of the cake.
  • Lightly add a dusting of cinnamon over top.
  • Serve garnished with sliced strawberries or maraschino cherries.

Notes

  • Kosher salt: Sea salt is a good substitute. If you use table salt, use half the amount.
  • Whole milk: I recommend using whole milk for the richest, moistest cake and topping.
  • Sweetened condensed milk: I recommend using full-fat milk for the richest topping.
  • Evaporated milk: I also recommend using full-fat evaporated milk for the topping.
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 65mg | Sodium: 94mg | Potassium: 143mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 455IU | Vitamin C: 0.3mg | Calcium: 144mg | Iron: 1mg