Tres Leches Cake
Moist sponge cake soaked in three types of milk and topped with whipped cream
4 hours (includes chilling)
Total time
12 people
Serves
Easy
Level
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1/2 cup heavy cream
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- Ground cinnamon for dusting
Quick Info
Prep Time
30 min
Cook Time
35 min
Instructions
- 1
Preheat oven to 350°F. Grease and flour a 9x13 inch baking dish.
- 2
In a bowl, whisk together flour and baking powder. Set aside.
- 3
Cream butter and granulated sugar until light and fluffy, about 3 minutes.
- 4
Beat in eggs one at a time, then add vanilla extract.
- 5
Alternately add flour mixture and milk, beginning and ending with flour.
- 6
Pour batter into prepared pan and bake for 30-35 minutes until golden and a toothpick comes out clean.
- 7
Let cake cool completely in the pan.
- 8
For the milk mixture: whisk together evaporated milk, condensed milk, and heavy cream.
- 9
Poke holes all over the cooled cake with a fork. Slowly pour milk mixture over cake.
- 10
Refrigerate for at least 3 hours or overnight.
- 11
Before serving, whip cream with powdered sugar until stiff peaks form. Spread over cake.
- 12
Dust with cinnamon and cut into squares to serve.
Pro Tips
💡 The cake gets better the longer it sits - overnight is ideal
💡 Make sure the cake is completely cool before adding the milk
💡 Use a fork to poke plenty of holes for better milk absorption
Shop the Ingredients
Find everything you need for this recipe at Mi Casa Market. Fresh, authentic ingredients for the best results.