Tres Leche Cake

Tres Leche Cake

The origin of Tres Leche cake is believed to be in Latin America. The name "Tres Leche" literally translates to three milks, referring to evaporated, condensed, and whole milk used in the recipe. The cake is simply soaked in this milk mixture, which gives it its unique texture and flavor.
While it may be labor-intensive, the end result is worth the effort!
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Cooling 3 hours
Course Dessert
Cuisine Mexican
Servings 12 slices


  • 9X13 baking dish


  • 5 eggs, separated
  • 1 cup granulated sugar
  • 1 cup unbleached flour
  • tsp baking powder
  • 1 tsp sea salt
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 12 oz can condensed milk
  • 14 oz can evaporated milk
  • 2 tbsp milk
  • 1 pint heavy whipping cream
  • 3 tbsp confectionary sugar
  • 1 tsp vanilla extract
  • Fresh Berries


  • Preheat oven to 350℉.
  • Separate eggs into two mixing bowls, set aside egg whites.
  • Beat egg yolks at high speed, slowly add ¾ cup of sugar until mixture is pale yellow.
  • Add ¼ cup whole milk and vanilla to egg yolk mixture, stir gently.
  • Combine flour, baking soda and salt and add to egg yolk batter.
  • Beat egg whites to form stiff peaks, and slowly add ¼ cup of sugar.
  • Fold stiffly beaten egg whites into the batter gently.
  • Transfer batter into ungreased baking dish.
  • Bake for 30-35 minutes, passing the toothpick test.
  • Mix together evaporated, condensed and whole milks.
  • Remove cake from oven and let cool.
  • Poke small holes along surface of the cake
  • Pour milks over cooled cake and refrigerate for at least 3 hours.
  • Beat together heavy cream, confectionary sugar, and vanilla to form stiff peaks.
  • Add whipped heavy cream to the cake top!
  • Serve with fresh berries.

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