Tres Leches Cake

The first time I attempted to make Tres Leches I was intimidated and by the end of it I was sure that I had messed it up, I was wrong. At my son’s request for his birthday, I went ahead and made it and thought… worst case scenario I have a backup plan just in case. I encourage you to give it a try and I assure you that it is not as complicated as you think. This light, fluffy Mexican dessert is now a new family favorite.

Recipe Overview

Prep Time- 1 hour 20 minutes
Cook Time- 35 minutes (glass baking dish) 325 F
Total Time- 1 hour 55 minutes

Quick Notes

You will need to separate egg yolks and egg whites; I find it is easier and time saving if this step is done first.
You do not need to use a glass baking dish I just prefer it. If you use a metal baking pan increase the oven temperature to 350 and bake for approx. 40 min. *Toothpick inserted should come out clean when fully cooked.
Do not grease your pan.
Don’t overwhelm yourself with all of the steps. The cake will need to cool completely then soak in the fridge for at least an hour so you can concentrate on just baking the cake and worry about your frosting later.
When I pour my milk mixture over the cake I pour very slowly and will often pause to gently move the pan around to make sure most of the puddling milk gets absorbed.
Patience is key with this cake; make sure you allow it to cool completely before poking the holes and adding the milk mixture. If it sticks to the fork when poking the holes use a toothpick instead.
This cake can be stored in the fridge to enjoy for up to 5 days.

Ingredients *cake & milk mixture

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup sugar, divided (3/4 cup + 1/4 cup)
1/3 cup whole milk (for cake)
1 teaspoon vanilla extract
12 oz. can evaporated milk
14 oz. can sweetened condensed milk
1/4 cup whole milk (for milk mixture)

Whipped Topping

1 pint heavy whipping cream
3 Tablespoons powdered sugar
1/2 teaspoon vanilla extract
ground cinnamon to lightly dust the top
Strawberries * optional topping

Instructions

Preheat oven to 350 degrees F.
In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two individual bowls.
Add ¾ cup sugar and the egg yolks to the bowl of a stand mixer fitted with the whisk attachment and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix).
Rinse the bowl and whisk of the stand mixer (dry completely) add the egg whites and whisk on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired.

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Final Thoughts 🍰

This cake is so incredibly light and delicious, perfect to impress family and friends at your next get together. Don’t be intimidated by the steps, when you make it, you will see that it is much easier than you probably thought it would be. Try it out and let me know what you think!
-Hey Ivy🍓