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Authentic Tres Leches Cake Recipe: Light, Milky, and Perfectly Moist

Authentic Tres Leches Cake

A light, butter-free sponge cake soaked in evaporated milk, sweetened condensed milk, and whole milk, then covered with vanilla whipped cream. Serve it cold with cinnamon or fresh fruit.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Sponge Cake
  • 1 1/2 cups (180 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 5 large eggs Large eggs, separated
  • 1 cup (200 g) Granulated sugar, divided
  • 1/3 cup (80 ml) Whole milk
  • 2 teaspoons Vanilla extract
Three-Milk Soak
  • 1 can (12 fl oz/354 ml) Evaporated milk
  • 1 can (14 oz/396 g) Sweetened condensed milk
  • 1 cup (240 ml) Whole milk
  • 1 teaspoon Vanilla extract, optional
  • 1-2 tablespoons Dark rum or brandy, optional
Topping
  • 1 1/2 cups (360 ml) Cold heavy whipping cream
  • 3 tablespoons Powdered sugar
  • 1 teaspoon Vanilla extract
Optional Garnish
  • As needed Ground cinnamon
  • As needed Fresh strawberries or other fruit

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and lightly flour a 9 x 13-inch baking pan, or line the bottom with parchment paper.
  2. Whisk the flour, baking powder, and salt together in a medium bowl. In a separate bowl, beat the egg yolks with 3/4 cup of the sugar until pale and thick, then mix in the milk and vanilla.
  3. Beat the egg whites until foamy. Gradually add the remaining 1/4 cup sugar and continue beating until medium-stiff peaks form.
  4. Fold the dry ingredients into the yolk mixture. Gently fold in the whipped egg whites in two or three additions, stopping as soon as the batter is combined.
  5. Spread the batter evenly in the prepared pan. Bake for approximately 25–30 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan for about 30 minutes. Pierce the surface all over with a fork or skewer.
  7. Whisk together the evaporated milk, sweetened condensed milk, whole milk, and optional vanilla or rum. Slowly pour the mixture over the cooled cake, giving the sponge time to absorb it and paying special attention to the edges and corners.
  8. Cover and refrigerate for at least 2 hours, although chilling 4 hours or overnight gives the best texture. Before serving, whip the heavy cream, powdered sugar, and vanilla to medium-stiff peaks and spread it over the cold cake.
  9. Garnish lightly with cinnamon or fresh fruit. Cut into squares and serve cold.

Notes

Fold the egg whites gently to preserve the sponge's volume. Pour the milk mixture slowly over a fully cooled cake, and refrigerate overnight when possible. Keep leftovers covered and chilled.