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.

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

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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.

Ingredients

Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract

Three-milk soak

  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup heavy cream

Topping

  • 1 1/2 cups heavy cream
  • 2 tablespoons sugar
  • Ground cinnamon, for dusting

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.

Tips

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

Questions about this recipe

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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