Tres Leches Cake is a delicate sponge cake soaked with a mixture of whole milk, evaporated milk, and sweetened condensed milk, then topped with lightly sweetened whipped cream. Its signature ultra-moist crumb and make-ahead nature make it ideal for entertaining.
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Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up three mixing bowls.
In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.
Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute)
Pour egg yolk mixture over the flour mixture and combine gently with a spatula. Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake. Let the cake rest for 30 minutes to absorb the milk. You can cover and refrigerate overnight at this point if desired.
Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.
Cover and refrigerate for up to 3 days. Serve chilled directly from the fridge.
electric mixer · 9x13 casserole pan · large measuring cup with pouring lip
Yes. After piercing and soaking with the milk mixture, you can cover and refrigerate overnight before adding whipped cream topping.
Bake at 350°F for 30–35 minutes until a toothpick inserted in the center comes out clean.
Yes, substitute 1:1 gluten-free flour for the all-purpose flour.
Evaporated milk and whole milk are essential to the three-milk mixture. Condensed milk adds sweetness; omitting it will make the cake less sweet.
Cover and refrigerate for up to 3 days. Serve chilled.
