Description
Tres Leches Cake is a beloved Mexican dessert featuring airy sponge cake soaked in three types of milk—whole milk, sweetened condensed milk, and evaporated milk—then topped with a fluffy whipped cream layer. Rich, creamy, and incredibly moist, this celebratory cake is perfect for birthdays, holidays, or any time you want to impress.
Ingredients
For the Cake:
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1½ cups (190 g) all-purpose flour
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1 tsp baking powder
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½ cup (115 g) unsalted butter
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1 cup (200 g) white sugar
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5 large eggs
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½ tsp vanilla extract
For the Milk Mixture:
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2 cups (480 ml) whole milk
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1 can (397 g) sweetened condensed milk
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1 can (354 ml) evaporated milk
For the Whipped Topping:
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1½ cups (360 ml) heavy whipping cream
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1 cup (200 g) white sugar
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1 tsp vanilla extract
Instructions
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Preheat oven to 175°C (350°F). Grease and flour a 9×13-inch baking dish.
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In a bowl, sift together flour and baking powder.
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In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
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Gradually add dry ingredients and mix just until combined.
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Pour batter into pan and bake for 30 minutes or until a toothpick comes out clean. Cool completely.
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Poke holes all over the cake using a fork or skewer.
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Mix the three milks together and pour slowly over the cake.
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Whip heavy cream, sugar, and vanilla until stiff peaks form. Spread over cake.
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Chill for at least 4 hours or overnight. Garnish with cinnamon, if desired.
Notes
Allow the cake to cool fully before adding milk.
Chill overnight for best flavor and texture.
Garnish with cinnamon, fresh fruit, or caramel.
Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking + Soaking
- Cuisine: Mexican