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4.73 from 240 votes
Easy Tres Leches Cake is served with half fresh strawberry and a cup of coffee. The rest of the cake is on the side.
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Easy Tres Leches Cake
Prep Time
25 mins
Cook Time
35 mins
Chill Time
1 hr
Total Time
2 hrs
 

My tres leches cake recipe is easy, with pro tips for a fluffy sponge and a rich three-milk soak giving classic flavor and perfect texture.

Course: Dessert
Cuisine: latin, Mexican
Servings: 10 people
Author: Gemma Stafford
Ingredients
Cake
  • 1 cup (5 oz/142 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, at room temperature, separated
  • ¾ cup (6 oz/170 g) plus ¼ cup (2 oz/57 g) granulated sugar, divided
  • ⅓ cup (2 ½ fl oz/75 ml) whole milk, at room temperature
  • 1 teaspoon vanilla extract
Tres Leches Syrup
Whipped Topping
  • 1 ½ cups (12 fl oz/340 ml) heavy whipping cream
  • ground cinnamon, for dusting
Instructions
Make the Cake

  1. Preheat the oven to 350°F (180°C) then grease a 9 x 13 inch (23 x 33 cm) pan. Set aside.

  2. In a medium bowl combine the flour, baking powder and salt. Set aside.

  3. In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg yolks on high speed for 2 minutes. Slowly stream in ¾ cup (6 oz/170 g) sugar into the bowl and continue to whip until thick and pale in color, about 3 minutes. 

  4. Lower the speed to medium and add the milk and vanilla.

  5. Turn the speed to low and add in the dry ingredients. Gently mix until just combined. Transfer mix to a clean bowl and then wash and dry the mixing bowl and whisk attachment. Reattach the whisk attachment.

  6. Add the egg whites to the mixer bowl whip on high speed until light and foamy. Gradually add the remaining ¼ cup (2 oz/57 g) granulated sugar and continue whipping to stiff peaks, about 3 minutes.

  7. Using a metal spoon, gently fold the ⅓ of the egg whites into the egg yolk batter to loosen it, then fold in the remain egg whites until just combined.

  8. Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Leave in the pan and set aside.

Make the Tres Leches Syrup

  1. In a large measuring jug with a pour spout, combine the evaporated milk, condensed milk and whole milk and stir until well mixed. Set aside.

  2. Use a toothpick to poke holes all over the cake. Poke the holes almost to the bottom but try not to poke all the way through.

  3. Slowly pour the milk syrup over the top of the cake, making sure to pour near the edges and all around. (I do this in two stages until it's all soaked up.) 

  4. Cover and refrigerate the cake for at least 1 hour but preferably overnight to allow it to soak up the milk.

Make the Whipped Topping

  1. When ready to serve, whip the heavy cream to stiff peaks. Smooth the whipped cream over the top of the cake. Sprinkle cinnamon on top and enjoy!

  2. This cake will keep covered in the refrigerator for up to 3 days.

Watch the Recipe Video!

Recipe Notes
  • Room-temperature eggs: Start with room-temperature eggs, as they will whip up to be even lighter in less time.
  • Full-fat milk: Don’t be tempted to use reduced-fat milk, full-fat milk is really important to the richness and flavor of this cake.
  • Use a metal spoon: When folding the egg whites and yolks into the batter, use a large wide metal spoon — do not use a spatula.
  • Proper folding technique: To properly fold the eggs into the batter, use broad scoops from the bottom of the mixing bowl to the top, working in a circular motion. Take your time here and don’t be tempted to stir.
  • Dust with cinnamon: To really elevate the flavor of the cake and set off the richness of the 2 kinds of milk, generously dust the top with cinnamon.
  • Skip the sugar: No need to sweeten the whipped cream that tops the cake, the 3 kinds of milk add all the sweetness the cake needs.