Description
This classic Mexican tres leches cake is incredibly moist, light, and soaked in a sweet mixture of three milks. Topped with fluffy whipped cream, it’s the ultimate make-ahead dessert that gets better overnight. Perfect for celebrations or any time you need a crowd-pleasing treat!
Ingredients
Scale
For the 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
For the Three Milk Mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon for dusting (optional)
- Fresh strawberries or fruit for garnish (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Beat Egg Yolks: In a large bowl, beat egg yolks with ¾ cup sugar on high speed until pale and fluffy, about 3-4 minutes. Stir in the ⅓ cup milk and vanilla extract.
- Add Dry Ingredients: Gently fold the flour mixture into the egg yolk mixture until just combined. Do not overmix.
- Whip Egg Whites: In a separate clean bowl, beat egg whites on high speed until soft peaks form. Gradually add remaining ¼ cup sugar and continue beating until stiff peaks form.
- Fold Together: Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture. Fold until no white streaks remain.
- Bake: Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. Let cool completely in the pan.
- Prepare Milk Mixture: In a large measuring cup or bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream, and vanilla until well combined.
- Soak the Cake: Once cake is completely cool, poke holes all over the surface with a fork or wooden skewer, spacing them about 1 inch apart. Slowly pour the milk mixture over the entire cake, allowing it to absorb as you pour. Cover and refrigerate for at least 4 hours or overnight.
- Make Whipped Cream: Before serving, beat the cold heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
- Top and Serve: Spread whipped cream evenly over the soaked cake. Dust with cinnamon and garnish with fresh fruit if desired. Slice and serve cold.
Notes
- Make Ahead: This cake actually tastes better the next day after the milk mixture has fully absorbed. Make it up to 2 days in advance.
- Room Temperature Eggs: Separate eggs while cold, but let egg whites come to room temperature for better volume when whipping.
- Don’t Skip the Cooling: The cake must be completely cool before adding the milk mixture, or it may become mushy.
- Storage: Store covered in the refrigerator for up to 5 days. The cake stays incredibly moist.
- Alcohol Addition: For an adult version, add 2-3 tablespoons of rum, Kahlúa, or amaretto to the milk mixture.
- Serving Tip: Use a spatula to serve, as this cake is very moist and tender.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 1/12 of cake)
- Calories: 385 kcal
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 145mg
Keywords: tres leches cake, three milk cake, Mexican dessert, sponge cake, milk cake, Latin American dessert, make-ahead dessert, soaked cake, party cake, celebration cake, authentic tres leches, easy tres leches recipe, moist cake recipe, Mexican cake