Tres Leches Cake
🛠 Equipment
- Rectangular baking dish (20 x 30 cm)
- Large mixing bowl
- Electric mixer or stand mixer
- Rubber spatula
- Small bowl
- Fork or cake tester
- Plastic wrap
- Piping bag (for whipped cream, optional)
🛒 Ingredients
| 200 g | All-purpose flour, sifted | |
| 1 packet | Baking powder | |
| 1/4 tsp | Fine salt | |
| 120 g | Unsalted butter (room temperature) | |
| 200 g | Granulated sugar | |
| 5 | Eggs (whites and yolks separated) | |
| 2 tsp | Vanilla extract | |
| 120 ml | Whole milk | |
| 395 g | Sweetened condensed milk | |
| 370 ml | Evaporated milk | |
| 250 ml | Heavy cream (30% fat minimum) | |
| 300 ml | Heavy cream, very cold (for whipped cream) | |
| 2 tbsp | Powdered sugar (for whipped cream) | |
| 100 g | Fresh strawberries (for decoration) | |
| 1/2 tsp | Ground cinnamon (optional) |
Preparation
Step 1: Preheat and prepare the pan
Preheat the oven to 175°C (350°F).
Generously butter the rectangular dish and line the bottom with parchment paper.
Step 2: Make the cake batter
In a bowl, sift together the flour, baking powder and salt.
In a large bowl, beat the softened butter with the sugar until creamy and pale.
Add the egg yolks one at a time, beating well after each. Add the vanilla extract.
Add the flour mixture alternately with the whole milk, starting and ending with the flour. Mix until smooth.
Step 3: Whip the egg whites
In a perfectly clean, dry bowl, whip the egg whites with a pinch of salt until stiff peaks form.
Gently fold the whipped egg whites into the batter in three additions, lifting the mixture with a rubber spatula to avoid deflating.
Step 4: Bake the cake
Pour the batter into the prepared pan and smooth the surface.
Bake for 25 to 30 minutes. Check with a toothpick — it should come out clean.
Let cool completely in the pan on a wire rack.
Step 5: Prepare the three-milk mixture
In a bowl, combine the sweetened condensed milk, evaporated milk and 250 ml heavy cream. Add the cinnamon if using.
Step 6: Soak the cake
Using a fork or cake tester, poke holes all over the surface of the cooled cake (not all the way through).
Slowly and evenly pour the three-milk mixture over the cake. The liquid should be fully absorbed.
Cover with plastic wrap and refrigerate for at least 4 hours (ideally overnight).
Step 7: Make the whipped cream
Just before serving, pour the very cold heavy cream into a chilled bowl.
Whip at medium speed until it thickens, then add the powdered sugar. Continue whipping until firm peaks form.
Step 8: Decorate and serve
Spread the whipped cream over the chilled, soaked cake using a spatula or piping bag.
Wash, hull and halve the strawberries. Arrange them on top of the cake.
Serve well chilled, cut into squares.
💡 Tips & variations
- Separate the egg whites from yolks carefully — whipped egg whites give the cake its airy lightness.
- Pour the three-milk mixture slowly and evenly — the cake should be saturated but not soggy.
- Use full-fat heavy cream (30% fat minimum) for whipped cream — light cream won't whip.
- Refrigerate for at least 4 hours, ideally overnight — that's when the magic happens.
- The cake should be well chilled when served, with whipped cream added just before serving.
❓ Frequently asked questions
How long does this recipe take?
1h + 4h refrigeration (30 min prep).
How many servings does this make?
10 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
