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Frosted three milk cake slice with strawberry on white plate and fork.
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Tres Leches Cake

A soft sponge cake soaked in three kinds of milk until it’s creamy all the way through, but still holds its shape. Finished with whipped cream and best made ahead.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Cake and Cupcakes, Desserts
Cuisine: Mexican
Keyword: baking, tres leches cake
Servings: 12 servings
Author: Dahn Boquist

Ingredients

For the Cake

  • 2 ¼ cups all-purpose flour 270 grams
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup whole milk 227 grams
  • 6 tablespoons butter 84 grams
  • 2 ½ teaspoons vanilla extract
  • 4 large eggs room temperature
  • 1 ½ cups granulated sugar

For the Milk Mixture

  • 1 ½ cups heavy cream
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla extract

Whipped Cream Topping

  • 1 ½ cups heavy cream cold
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Make the Cake

  • Preheat the oven to 350°F. Grease a 9×13-inch baking pan.
  • In a bowl, sift together the flour, baking powder, and salt. Set aside.
    Combining flour and salt in a bowl.
  • Combine the milk and butter in a microwave-safe bowl and heat until the butter is melted and the mixture is warm to the touch. Stir in the vanilla and set aside. If it cools too much while you prepare the batter, give it a quick reheat so it stays warm.
    Warming the butter and milk mixture.
  • In a stand mixer, beat the eggs and sugar on medium-high speed for about 10 minutes, until the mixture is pale yellow, thick, foamy, and noticeably increased in volume. When you lift the whisk, the mixture should fall back into the bowl in soft ribbons that take a second to blend back in Don’t rush this step; it builds the structure that helps the cake absorb the milk soak.
    Whipping eggs and sugar to the ribbon stage.
  • Reduce speed to low. Add half the flour mixture, then the milk mixture, then the remaining flour. Use a wide spatula to make sure everything is fully incorporated.
    Adding the flour mixture to the whipped egg mixture.
  • Pour the batter into the pan and smooth the top. Bake for 25 to 30 minutes, or until the center springs back and a toothpick comes out clean. Let the cake cool in the pan for 20 minutes.
    Pouring the cake batter into a baking pan.

Add the Milk Mixture

  • In a large measuring cup or bowl, whisk together the heavy cream, evaporated milk, condensed milk, and vanilla.
    Mixing three types of milk together in a bowl.
  • Use a skewer or fork to poke holes all over the warm cake.
    Poking holes in the cake with a skewer.
  • Slowly pour the milk mixture over the cake, letting it soak in before adding more. Take your time here so it absorbs evenly. Cover and refrigerate for at least 6 hours, or overnight.
    Pouring a milk mixture over a warm sponge cake.

Make the Whipped Cream

  • Beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Spread over the top of the cake. Serve with fresh berries if desired.
    Freshly whipped cream in a mixing bowl.

Notes

Room temperature eggs: Let the eggs sit out before starting. They beat up with more volume, which gives the cake its light sponge texture.
Don’t rush the mixing: Beating the eggs and sugar for the full time is what builds the structure. If you cut it short, the cake won’t absorb the milk as well.
Pour the milk slowly: Add the milk mixture gradually and give it time to absorb. Dumping it all at once leads to uneven soaking.
Chill time matters: The cake needs several hours to fully soak and settle. It’s best made the day before serving.

Nutrition

Serving: 1 serving | Calories: 486kcal | Carbohydrates: 49g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 294mg | Potassium: 138mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1162IU | Vitamin C: 0.4mg | Calcium: 137mg | Iron: 2mg
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