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Best Tres Leches Cake Recipe: Soft, Creamy, and Perfect for Any Occasion

Best Tres Leches Cake Recipe

A light homemade sponge cake soaked with sweetened condensed milk, evaporated milk, and cream, then covered with vanilla whipped cream. This classic dessert makes one 9 x 13-inch cake with approximately 12–15 servings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 1/2 cups (180 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 5 large eggs Large eggs, separated
  • 1 cup (200 g) Granulated sugar, divided
  • 1/3 cup (80 ml) Whole milk
  • 1 teaspoon Vanilla extract
Three-Milk Soaking Mixture
  • 1 14-ounce can (396 g) Sweetened condensed milk
  • 1 12-fluid-ounce can (354 ml) Evaporated milk
  • 1 cup (240 ml) Heavy cream or whole milk
  • 1 teaspoon Vanilla extract, optional
Whipped-Cream Topping
  • 1 1/2 cups (360 ml) Cold heavy whipping cream
  • 1/4 cup (30 g) Powdered sugar
  • 1 teaspoon Vanilla extract
Optional Garnish
  • As desired Ground cinnamon, fresh berries, toasted coconut, or shaved chocolate

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Beat the egg yolks with about 3/4 cup of the sugar until pale and thick. Mix in the whole milk and vanilla extract.
  4. Gradually add the dry ingredients to the yolk mixture, mixing just until combined.
  5. In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until medium-stiff, glossy peaks form.
  6. Fold the whipped egg whites into the batter in two or three additions. Use a gentle motion and stop as soon as no large streaks remain.
  7. Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
  8. Cool the cake for about 20–30 minutes. Pierce the surface all over with a fork or skewer.
  9. Whisk together the condensed milk, evaporated milk, heavy cream or whole milk, and optional vanilla. Pour the mixture slowly and evenly over the warm cake, pausing between additions so it can absorb.
  10. Cover the pan and refrigerate for at least 4 hours, preferably overnight.
  11. Beat the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Spread over the chilled cake and garnish with cinnamon, berries, toasted coconut, or shaved chocolate.

Notes

Pour the milk mixture over a warm or slightly cooled cake rather than a hot cake. Heavy cream creates a richer soaking mixture, while whole milk makes it slightly lighter. Chill overnight when possible for the best texture and flavor.