Tres leches is a Latin American cake made from a delicate vanilla sponge soaked in a mixture of evaporated milk, condensed milk, and heavy cream, then topped with whipped cream. The key to success is poking holes while the cake is warm so it absorbs the milk mixture evenly without becoming soggy.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat oven to 175°C/350°F (150°C fan). Grease a 23x33cm (9x13 inch) baking pan.
Whisk together flour, baking powder, and salt in a bowl. Set aside.
Beat egg yolks with 3/4 cup of the sugar until thick and pale, about 3-4 minutes. Mix in milk and vanilla extract.
Fold the flour mixture into the egg yolk mixture until just combined.
In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the batter in three additions until just combined and no white streaks remain.
Pour batter into the 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.
Allow the cake to cool in the pan for 10 minutes, then poke holes all over the surface with a skewer or fork.
Whisk together condensed milk, evaporated milk, heavy cream, and vanilla extract to make the three-milk soak.
Slowly pour the three-milk mixture evenly over the warm cake. Allow it to soak in, then refrigerate for at least 2 hours or overnight.
To make the whipped cream topping, beat heavy cream, icing sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the top of the soaked cake.
Dust with ground cinnamon if desired. Slice and serve cold.
Refrigerate covered for up to 3 days. Tres leches is best served cold and does not freeze well due to the whipped cream topping; freeze only the unfrosted soaked cake for up to 1 month, thawing before topping.
9x13 inch (23x33cm) baking pan · Stand mixer or hand mixer (for whipping egg whites and cream)
Poke holes all over the warm cake surface with a skewer or fork before pouring the milk mixture slowly and evenly. This allows absorption without over-saturation. Refrigerate for at least 2 hours to let the texture set.
Yes. The cake tastes better after chilling overnight, as the flavors meld. You can prepare it through step 10 up to 1 day ahead, then add the whipped cream topping up to 4 hours before serving.
Evaporated milk is unsweetened with about 60% water removed, providing richness without extra sugar. Condensed milk is sweetened with added sugar, adding sweetness and body. Together they create the traditional tres leches flavor and texture.
Not effectively. The heavy cream in the soak adds fat and richness needed for the authentic texture. Coconut cream could work as a substitute, but it will change the flavor profile.
Store covered in the refrigerator for up to 3 days. Keep it cold since the whipped cream topping contains dairy and the cake structure depends on chilling.
