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Authentic Tres Leches Cake Recipe: Light, Creamy Mexican-Style Dessert

Authentic Tres Leches Cake

A light vanilla sponge cake soaked in evaporated milk, sweetened condensed milk, and whole milk, then covered with lightly sweetened whipped cream and optional cinnamon.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 5 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 6 large Large eggs, separated
  • 1 cup, divided Granulated sugar
  • 1 cup All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/3 cup Whole milk
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Salt
Tres Leches Soaking Mixture
  • 12 fluid ounces Evaporated milk
  • 14 ounces Sweetened condensed milk
  • 1 cup Whole milk
Whipped Topping
  • 1 1/2 cups Cold heavy whipping cream
  • 1/4 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • as desired Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan. Separate the eggs, keeping the whites in a clean bowl.
  2. Beat the yolks with 3/4 cup of the sugar until pale and thick. Mix in the whole milk and vanilla extract.
  3. Whisk the flour, baking powder, and salt together, then gradually incorporate the dry mixture into the yolk mixture.
  4. Beat the egg whites until foamy, gradually add the remaining 1/4 cup sugar, and continue beating until medium-stiff to stiff peaks form.
  5. Gently fold the whipped egg whites into the batter in two or three additions. Spread the batter in the prepared pan and bake for 25 to 30 minutes, until lightly golden and a skewer comes out clean.
  6. Cool the cake for 10 to 15 minutes, then prick the surface generously with a fork or skewer. Whisk the evaporated milk, condensed milk, and whole milk together.
  7. Pour the milk mixture over the cake slowly in several passes, allowing it to absorb between additions. Cover and refrigerate for at least 4 hours, preferably overnight.
  8. Beat the cold heavy cream, powdered sugar, and vanilla until soft-to-medium peaks form. Spread over the chilled cake and finish with cinnamon if desired.

Notes

Pour the soaking mixture slowly so the sponge absorbs it evenly. Overnight chilling gives the cake its most uniform texture and makes slicing easier. Keep leftovers covered and refrigerated.