How to Make Tres Leches Cake

My absolute favorite cake in the world is tres leches cake. I love that it’s drenched in this creamy and sweet milk mixture and topped with freshly made whipped cream. I like to garnish with fresh strawberries but you can use your favorite fresh fruit.

In this recipe I whipped the egg whites separate from the yolks so that they created stiff peaks and carefully folded them into the batter to make the batter lighter, add height and a delicate texture. I also think that the milk mixture absorbs better when having a cake that is lighter than having a dense cake.

This is a great cake to make year round or for any special occasion! I made this with my daughter, Aubrey, on a random Friday night to enjoy the next day with friends. She enjoyed helping me and got a little carried away with the whipped cream.  

What is Tres Leches Cake?

Tres leches cake (pastel) is a traditional Mexican dessert. The reason why it’s called tres leches is because it translates to 3 milk cake. The dessert is a vanilla cake that is soaked in 3 types of milk – evaporated, condensed and whole milk and topped with fresh whip cream.

How to Make Tres Leches Cake  

Ingredients

For the Cake:

• 1 3/4 cup of Cake Flour
• 1/2 cup of Unsalted Butter at room temperature
• 1 tsp of Baking Powder
• 1/2 tsp of Salt
• 3/4 cup of Granulated Sugar
• 5 Eggs, separated
• 3/4 cup of Whole Milk
• 1 tsp of Vanilla Extract

For the 3 Milk Mixture:

• 1/3 cup of Whole Milk
• 1 14 oz can of Sweetened Condensed Milk
• 1 12 oz can of Evaporated Milk

For the Whipped Topping:

• 1 3/4 cup of Heavy Whipping Cream
• 4 Tbsp of Powdered Sugar
• Strawberries, for garnish 

Instructions

1) Preheat the oven to 350 degrees. Spray a 9×13” non stick baking pan with nonstick cooking spray, set aside. 

2) Sift together the flour, baking powder and salt and set aside. 

3) In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and ¾ cup of sugar, add the egg yolks and vanilla and mix on medium speed for about 3 minutes or until the mixture becomes thick and very pale. Meanwhile, in another bowl, whisk the egg whites until they develop stiff peaks.

4) Add half of the milk along with half of the dry ingredients and mix them just enough to incorporate then add in the remaining milk and dry ingredients and mix everything together. 

Please don’t over mix!

5) Fold the whipped egg whites into the batter making sure to do it gently so you don’t deflate the egg whites.

6) Pour the batter into your prepared pan and bake for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean. 

7) Let the cake cool for about 20 minutes.

8) Using a fork, pierce the cake all over the top and set aside.

9) In a large measuring cup, whisk together the 1/4 cup of milk, sweetened condensed milk and evaporated milk then pour the mixture slowly all over the top of the cake. The cake will start to absorb the liquid.

10) Cover with plastic wrap and place in the fridge for at least 5 hours, overnight for best results so that the milk mixture really soaks in and won’t leak everywhere when you go to cut it.

11) In the bowl of a standing mixer fitted with a whisk attachment, add the heavy cream and whisk to form soft peaks then add the powder sugar and continue to whisk until stiff peaks form. 

12) Spread the whipped cream all over the top of the cake and it’s ready to serve. Garnish each slice with a strawberry. I like to add a few cuts into the strawberry so you can fan it out before placing it on top of the cake. 

# Tips 

Make sure to use cake flour in this recipe. I made it with regular flour and it made the cake dense.

Whip the egg whites until stiff peaks form and gently fold them into the batter without deflating the egg whites that we worked so hard on to whip up. Using a clean bowl and whisk makes it easier for the egg whites to foam up properly.

Soak your cake overnight for best results. If you’re in a rush then I would suggest letting it sit for at least 4 hours. If you cut the cake too soon the milk mixture won’t absorb properly and will just leak out of the cake. Be patient for best results. 

I like to use a nicer baking pan when making this so I can serve it straight from the pan and not transfer it to another platter. Why dirty another dish if you don’t have to.