Mexican
Tres Leches Cake
A light sponge bakes until fully set, then soaks up evaporated milk, sweetened condensed milk, and whole milk. Cold whipped cream covers the top.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Servings
- 12
- Difficulty
- Medium
Why you’ll love it
- The sponge is fully baked before any milk is poured on, so the eggs are cooked.
- Three milks soak in through holes poked while the cake is still a little warm.
- A long chill lets the cake drink the milk instead of leaving a puddle.
- Whipped cream goes on after chilling so it stays fluffy.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 350°F. Grease a 9-by-13-inch pan.
- 2
Whisk the flour, baking powder, and salt.
- 3
Separate the eggs. Beat the whites to soft peaks. Slowly beat in 1/2 cup of the granulated sugar until the whites are glossy and hold a peak.
- 4
In another bowl, beat the yolks with the remaining 1/2 cup granulated sugar until thick. Beat in the 1/3 cup milk and 1 tsp vanilla.
- 5
Fold the flour into the yolk mixture, then fold in the whipped whites in two additions. Spread the batter in the pan. Do not eat the raw batter.
- 6
Bake 25 to 30 minutes, until the top springs back, a toothpick in the center comes out clean, and the center of the cake reads about 200°F.
- 7
Cool 15 minutes. Poke holes all over with a fork. Whisk the evaporated milk, sweetened condensed milk, the 1/2 cup milk, and the remaining vanilla. Pour it slowly over the cake.
- 8
Refrigerate at least 4 hours, or overnight. Whip the heavy cream with the powdered sugar and spread it on just before serving. Slice into 12 squares.
Pro tips
- Soft peaks on the whites, not dry stiff peaks, keep the cake tender.
- Pour the milk slowly so it soaks in instead of running to the corners.
- If a little milk remains after an hour in the fridge, spoon it back over the top.
Easy substitutions
- whole milk
- 2 percent milk
- heavy cream
- canned whipped cream for a faster topping
- vanilla extract
- 1 tsp vanilla plus 1 tsp rum in the milk mixture
Storage and reheating
Storage
Refrigerate covered up to 3 days. The cake gets softer, which is what you want, but it should stay cold.
Reheating
Do not reheat. Serve cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 288
- Protein
- 7 g
- Carbs
- 38 g
- Fat
- 12 g
- Fiber
- 0 g
Moderate · Oven
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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