Tres Leches Cake

4.93 from 14 votes

This classic tres leches cake is made with a light cake soaked in a rich mixture of three milks for an ultra-moist, melt-in-your-mouth texture. Topped with fluffy whipped cream, fresh strawberries, and a hint of cinnamon, it's a simple dessert that's perfect for celebrations or making ahead.

Prep Time20

Cook Time30

Chill time8

Total Time8 50

Course: Dessert

Cuisine: American, Mexican

Keyword: Tres leches cake

Servings:

Equipment

1 13x9 baking dish
hand mixer

Ingredients

For the cake:

5 large eggs room temperature, seperated
1 cup sugar divided
½ cup whole milk
1 teaspoon vanilla
1 1/2 cups flour sifted
2 teaspoons baking powder
1/2 teaspoon salt

For the milk mixture:

1 (14 oz) can sweet condensed milk
1 (12 oz) can evaporated milk
¾ cup whole milk you can also use oat milk

For the topping:

1 cup cold heavy cream
¾ cup powdered sugar add more if needed
1/2 teaspoon vanilla
1 tablespoon cinnamon
1 cup fresh fruit strawberries are preferred

Instructions

Begin by separating the egg whites from the egg yolks into two large bowls.
Add ¾ cup of sugar to the egg yolks. Use a hand mixer to beat until pale yellow. Slowly pour in the milk and vanilla.
Add the sifted flour, baking powder, and salt to the egg yolk mixture. Mix until just combined, being careful not to overmix the batter.
In the other bowl, beat your egg whites on high speed, gradually adding 1/4 cup of sugar. Continue beating until stiff, fluffy peaks form.
Gradually fold the beaten egg whites into the light yellow mixture until the batter becomes a fluffy, light, and spongy in texture.
Pour the cake batter into a 9x13-inch baking dish. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
Cool the cake completely, then use a fork to poke small holes in the cake.
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk. Pour the milk mixture over the cake, spreading it evenly.
Cover the cake in plastic wrap and chill in the fridge overnight.
The next time, use a whisk attachment on a hand mixture to whisk together the heavy cream, powdered sugar, and vanilla to create a topping.
Spread the topping over your cake, decorate with strawberries and cinnamon, and serve cold.

Notes

Fold gently: Carefully fold the egg whites into the batter to keep it light and airy. Overmixing will deflate it.
Cool completely before soaking: adding the mixture mixture to a warm cake can lead to a mushy texture.
Let it rest overnight: This is the key for the best texture and flavor.
Best served chilled: This cake is traditionally served cold for the best texture and flavor.

Nutrition