Tres leches cake is a traditional Mexican dessert featuring a light sponge cake soaked in sweetened condensed milk, evaporated milk, and heavy cream, then topped with whipped cream frosting. This authentic recipe delivers the classic three-milk flavor profile with optional cinnamon and raspberry garnish.
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Preheat oven. Heat oven to 350°F and arrange rack in the middle. Grease a 9 x 13-inch baking pan with baking spray and set aside.
Beat yolks. Separate eggs by placing the yolks in the bowl of a stand mixer and placing whites in a clean medium bowl. Add sugar, almond extract, and 1 teaspoon of the vanilla extract to the yolks and beat with the paddle attachment until thick and sugar has dissolved, about 5 minutes.
Whip egg whites. Transfer yolks to a large mixing bowl and thoroughly clean and dry the bowl of the stand mixer. Pour egg whites into the stand mixer bowl and add cream of tartar. Whip the egg whites with the whisk attachment until they form stiff peaks, about 2-3 minutes.
Fold the eggs together. Add about a third of the whites to the yolk mixture and gently fold in with a rubber spatula to loosen up the yolks. Add the remaining whites and gently fold them in until only a few pockets of whites remain.
Sift flour over eggs. Combine flour and 1/4 teaspoon of the salt in a fine mesh sieve and sift the two over the egg mixture. Fold in flour until just combined, being careful not to overmix.
Bake. Scrape batter into prepared pan and spread evenly. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean and cake is starting to pull away from the sides.
Combine milk mixture. Meanwhile, combine sweetened condensed milk, evaporated milk, 1/2 cup of the cream, 1/2 teaspoon of the vanilla extract and remaining 1/4 teaspoon of the salt in a medium bowl. Whisk until smooth.
Pour milk over cake. Let cake cool 15 minutes then poke cake all over with a skewer or fork. Pour milk mixture over cake and spread evenly. Let cake cool for another 30 minutes at room temperature then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Make whipped cream topping. Combine heavy cream, powdered sugar, and remaining 1/2 teaspoon of the vanilla extract in the bowl of a stand mixer and whip with the whisk attachment until fluffy, firm peaks form.
Decorate cake. Spread cream evenly over cake then dust with ground cinnamon. You can use as much or as little cinnamon as you'd like. I like to keep it on the light side, around a teaspoon total. Pile raspberries on top if you'd like and dust with powdered sugar. Cut into squares and serve.
Cover and refrigerate up to 2 days. Do not freeze after adding milk mixture. Whipped cream topping is best added within a few hours of serving.
stand mixer · 9 x 13-inch baking pan · fine mesh sieve · skewer or fork
Poking the cake with a skewer or fork creates small channels that allow the milk mixture to absorb evenly throughout the sponge, ensuring the cake is saturated and moist.
The cake must refrigerate for at least 4 hours or overnight after the milk mixture is absorbed. This allows the flavors to meld and the cake to set properly.
Yes, tres leches cake can be made up to 2 days in advance. Keep it covered in plastic wrap in the refrigerator. Add the whipped cream topping and garnishes just before serving.
Use an additional 12 ounces of sweetened condensed milk mixed with 1/4 cup of heavy cream, though this will alter the flavor slightly and make the cake richer.
A stand mixer is recommended for whipping egg whites to stiff peaks and making whipped cream frosting, but you can use a hand mixer with more effort.
