Tres Leches Cake

Tres Leches Cake

Servings: 24 Prep: 30 minutes Cook Time: 30-35 minutes


For the Cake:

1 Cup All-Purpose Flour

1 1/2 Tsp Baking Powder

1/4 Tsp Salt

5 Large Eggs, Separated

1 Cup Sugar, Divided

1/3 Cup Whole Milk

1 Tbsp Pure Vanilla Extract

Milk Mixture:

12-ounce Can Evaporated Milk

14-ounce Can Sweetened Condensed Milk

1/4 Cup Whole Milk

2 Tsp Pure Vanilla Extract

Whipped Topping:

1-pint Heavy Whipping Cream

1/4 Cup Sugar

1 Tsp Pure Vanilla Extract

1/2 Tsp Pure Cinnamon Extract

Ground Cinnamon, for topping


Recipe Adapted from Tastes Better From Scratch


For the Cake:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Separate the eggs into two medium bowls. To the egg yolks, add 3/4 cups sugar and pure vanilla extract. To the egg whites, add the remaining 1/4 cup of sugar.
  3. Whisk the egg yolks with an electric mixer until they are pale yellow and double in volume. Whisk in the milk.
  4. In a small bowl, combine the flour, baking powder, and salt.
  5. Pour the flour mixture on top of the egg yolk mixture and fold together with a rubber spatula.
  6. Clean the electric mixer whisks and whisk the egg whites until they have tripled in volume and form stiff, glossy peaks.
  7. Fold in 1/3 of the egg whites into the batter. Then gently fold in the remaining egg whites.
  8. Pour batter into a 13X9 baking pan and bake for 25-35 minutes.

For the Milk Soak:

  1. In a medium bowl, combine the three kinds of milk and the pure vanilla extract. Set aside.
  2. When the cake is out of the oven and cooled to room temperature. Poke the cake all over with a fork or toothpick and pour the milk soak all over the cake, making sure to get the corners and the whole surface of the cake.
  3. Chill the cake for at least one hour and up to 12 hours.

For the Whipped Cream Topping:

  1. In a medium bowl, combine the sugar, cream, and extracts. Whip the cream until very stiff peaks form.
  2. Smooth the whipped cream over the top of the cake. Sprinkle with ground cinnamon and gently mix the cream and the cinnamon together on top of the cake for a more unique look.
  3. Serve chilled.