This is the best authentic Tres Leches Cake recipe! A light sponge cake soaked in three different types of milk making it sweet, ultra moist, and crazy delicious. There’s nothing quite like this easy traditional Mexican dessert!
Prep Time: 30mins
Cook Time: 30mins
Cool and Chill: 7hrs
Total Time: 8hrs
6largeeggs, separated, at room temperature
1 1/4cupsgranulated sugar, divided
1cupwhole milk, at room temperature, divided
14ouncecan sweetened condensed milk
5ouncecan evaporated milk
1 1/2cupsheavy cream
Fresh sliced strawberries and mint leaves, for garnish
Preheat oven to 350 degrees F. Coat a 9x13 baking pan with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl with an electric mixer, beat egg whites at medium speed until stiff peaks form.
With mixer still running, add in 1 teaspoon of the vanilla and 1 cup of sugar, 1 tablespoon at a time.
Add egg yolks 1 at a time, until combined.
Add flour mixture, 2 tablespoons at a time, alternating with 1/2 cup of the milk just until batter is smooth.
Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and allow cake to cool completely (it will shrink.)
Poke holes all over the cake with a wooden skewer or fork.
Whisk together the remaining 1/2 cup milk, sweetened condensed milk, and evaporated milk, and pour over the cake.
Cover pan and transfer to the refrigerator for at least 6 hours, but ideally overnight. (The more it sits, the more it soaks up the liquid and flavor.)
With a handheld electric mixer, beat heavy cream with the remaining 1/4 cup sugar and 1 teaspoon of vanilla, until stiff peaks form; spread over the cake.
Slice into squares and serve cold with some fresh berries of your choice.
Watch the video if you need help!
I prefer this cake after it sits for 1 day, which gives the sponge cake more time to soak up that wonderful milk mixture. It can be made up to 2 days in advance. You can store it with the whipped cream on top or wait to spread it on top right before serving.
Leftovers should be stored in the refrigerator, tightly covered, for up to 3 days. Freezing the cake is not recommended, since it tends to become rubbery after thawing.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Keyword: authentic Tres Leches cake, Tres Leches Cake recipe