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A piece of tres leches cake on a wooden plate. You can see the milks coming out the bottom, the whipped cream on top is sprinkled with cinnamon sugar.
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Tres Leches Cake

This Tres Leches cake is an ultra soft and moist cake that is soaked with a mixture of three "milks" and topped with a thick layer of fresh whipped cream. It's an easy and delicious cake that is perfect for a crowd, and perfect for serving up for Cinco de Mayo!
Prep Time25 mins
Cook Time25 mins
Cooling Time3 hrs
Total Time3 hrs 50 mins
Servings: 20
Calories: 317kcal

Ingredients

For the Vanilla Sponge Cake:

  • 1 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter (1 stick, room temperature)
  • 1 cup granulated sugar
  • 5 large eggs (room temperature)
  • 1 tsp vanilla extract

For the Three Milks:

  • 28 oz sweetened condensed milk (2-14oz cans)
  • 10 oz evaporated milk
  • 1/2 cup whole milk

For the Whipped Cream Topping:

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • cinnamon sugar (for garnish)

Instructions

For the Vanilla Sponge Cake:

  • Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x13 baking pan, and set aside.
  • In a small bowl, sift in the flour, baking powder, baking soda, and salt. Set aside.
  • In a stand mixer, fitted with a paddle attachment, add the butter, and sugar and cream them together until they are light and fluffy, about 4 minutes.
  • Add in the eggs, one at a time, beating the mixture for 30 seconds after each egg is added.
  • Add the vanilla and beat it well into the mixture.
  • Gently fold the flour mixture into the egg and butter mixture, mixing until just incorporated. Use a rubber spatula to fold all the flour in until well blended.
  • Pour the batter into the prepared baking pan.
  • Bake the cake for 22 to 25 minutes.
  • Remove from the oven and use a bamboo skewer, or fork to poke the cake all over the top.

For the Three Milks:

  • Whisk the three kinds of milk together in a large bowl, then pour them over the top of the warm cake.
  • Return the cake to the oven (it should be off, but still warm) for an additional 10 minutes. This helps the milk absorb into the cake.
  • Cover the cake and let it sit until it reaches room temperature. Then transfer the cake to the fridge for at least 2 hours, before frosting.

For the Whipped Cream Topping:

  • Add the heavy cream, sugar, and vanilla to a medium sized bowl, and whip at high speed until stiff peaks form.
  • Spread the whipped cream evenly over the top of the cake.
  • Sprinkle the top of the cake with cinnamon sugar.
  • Cover the cake and place it in the fridge until ready to serve.

Nutrition

Calories: 317kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 137mg | Potassium: 271mg | Fiber: 1g | Sugar: 26g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg