Tres Leches Cake

Name: Tres Leches Cake
Cook time: 205 min
Total time: 205 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 5 large Eggs; 200g Granulated Sugar; 160g All-purpose Flour; 1 tsp Baking Powder; 60ml Whole Milk; 1 tsp Vanilla Extract; 395g Sweetened Condensed Milk, 1 can; 354ml Evaporated Milk, 1 can; 240ml Whole Milk; 1 tsp Vanilla Extract; 360ml Heavy Cream, cold; 30g Powdered Sugar; 1 tsp Vanilla Extract; 1 pinch of Salt; Some Ground Cinnamon, for dusting

Light, tender sponge soaked in a luxuriously sweet three-milk mixture and finished with cloud-like whipped cream — this Tres Leches Cake is the perfect balance of moist, milky richness and delicate vanilla. A simple poke-and-pour method yields a show-stopping dessert that’s best chilled and served cold, with a dusting of warm cinnamon for contrast.

Light, tender sponge soaked in a luxuriously sweet three-milk mixture and finished with cloud-like whipped cream — this Tres Leche... Show more

Traditional Mexican Recipe

Health Grade

E · Indulgent

Rating

4.6

Time

3 hrs

Price

0,43 €

Calories

430 kcal

vegetarian

low calorie

meal prep

kid friendly

Method

Prep the Pan

Lightly grease a 23×33 cm baking pan and set it aside.

Heat the Oven

Set the oven to 350° F and move a rack to the center position so the cake bakes evenly.

Whisk Eggs and Sugar

In a large bowl, whisk the Eggs, Granulated Sugar, and a pinch of Salt for 5 minutes until the mixture is pale, thick, and falls from the whisk in ribbons.

Fold in Dry Mix

In a second bowl, whisk together All-purpose Flour and Baking Powder. Stir 60 ml Whole Milk and 1 tsp Vanilla Extract into the egg mixture, then gently fold in the dry ingredients just until the batter is smooth and airy.

Bake the Sponge

Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes until lightly golden and a toothpick comes out clean, then let it cool in the pan for 30 minutes.

Mix the Soak

While the cake cools, whisk together Sweetened Condensed Milk, Evaporated Milk, the remaining 240 ml Whole Milk, and the remaining 1 tsp vanilla extract until completely smooth. Keep the soak in a jug or measuring cup so it pours easily.

Soak and Chill

Use a skewer or fork to poke holes all over the cooled cake, going almost to the bottom. Slowly pour the milk mixture over the top in several passes so it soaks in evenly, then cover the pan and chill for 2 hours.

Whip the Cream

While the cake chills, whisk the cold Heavy Cream with Powdered Sugar and the last 1 tsp vanilla extract for 5 minutes until soft peaks form.

Top and Serve

Spread the whipped cream over the cake, dust lightly with Ground Cinnamon, and cut into 12 squares. Serve the cake cold.

Ingredients

Method

For 12 servings

Adjust servings

For the sponge cake (23×33 cm pan)

For the three-milk soak

For the whipped topping

Garnish

Some Ground Cinnamon, for dusting

🧈 Plus ~10g of fat

Nutrition

Per Serving.

Calories

430 kcal

22% of Daily kcal

Protein

11 g

22% RDI

Fat

19 g

11g sat fat

Carbs

53 g

19% RDI

Sugar

43 g

85% RDI

Fiber

0.4 g

1% RDI

Salt

0.6 g

12% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E · 3.2 / 10

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