Tres Leches Cake

A light sponge cake soaked in three milks, evaporated, sweetened condensed and cream, chilled until moist and topped with whipped cream and cinnamon. Serves 12.

Vegetarian

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 25 min
  • Cook 30 min
  • Soak and chill 4 hr
  • Total 4 hr 55 min
  • Yield 1 (9 x 13-inch) cake, 12 servings
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Cook's notes | Tips | Questions | Nutrition | Storage | Print recipe

Slice of tres leches cake with whipped cream and cinnamon, milk pooling on the plate

Tres leches, three milks, is a sponge cake soaked in a blend of evaporated milk, sweetened condensed milk and cream until it is moist all the way through but still holds its shape. It is a favorite celebration cake across Latin America and in Texas.

Make it a day ahead; it only gets better as it chills.

Instructions

  1. Prepare. Heat the oven to 350°F and butter a 9 x 13-inch pan. Whisk the flour, baking powder and salt.
  2. Make the batter. Beat the yolks with 3/4 cup sugar until pale, then beat in the milk and vanilla and fold in the flour. In a clean bowl, beat the whites to soft peaks, add the remaining 1/4 cup sugar and beat to stiff peaks. Fold the whites into the batter.
  3. Bake. Spread in the pan and bake 25 to 30 minutes, until golden and a toothpick comes out clean. Cool 20 minutes.
  4. Soak. Poke holes all over the cake with a fork. Whisk the three milks and pour slowly over the cake. Cover and refrigerate at least 4 hours or overnight.
  5. Top and serve. Whip the cream with the sugar to soft peaks, spread over the cake and dust with cinnamon. Cut into squares.

Nutrition per serving (estimated)

440Calories
53 gCarbohydrates
0 gFiber
53 gNet carbs
10 gProtein
22 gFat

Estimated per serving, based on 12 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Vegetarian

Cook's notes

The cake is a sponge made with whipped egg whites, and that matters: an airy sponge can drink up all three milks and still hold its shape, where a dense butter cake would turn heavy and wet.

Pour the milk mixture over in three or four rounds, a minute apart, and spoon any milk that pools at the edges back over the top. Some milk will still collect on the plate when you cut a square, and that is how it should be.

Soak the cake up to a day ahead, but spread the whipped cream the day you serve it so the topping stays fluffy. Sliced strawberries or mango on top are a common, very good addition.

Tips

  • Pour the milk slowly so the cake absorbs it evenly.
  • Keep the cake refrigerated; it keeps 3 days.

Storage and leftovers

Make ahead

Keep the cake refrigerated; it keeps 3 days. It does not freeze well once soaked.

Questions about this recipe

How far ahead can I make tres leches?
Bake and soak it up to a day ahead and keep it covered in the refrigerator. Add the whipped cream topping the day you serve it.
Can I freeze tres leches cake?
It is best not to. The soaked cake and whipped cream lose their texture when thawed; it keeps well for 3 days in the refrigerator instead.
Why is it called tres leches?
It is soaked in three kinds of milk: evaporated, sweetened condensed and heavy cream.
Will the cake be soggy?
No. The sponge absorbs the milk and stays moist and tender, not mushy.

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