Tres Leches Cake Recipe – Mexican Special
The Best authentic homemade Tres Leches Cake features an ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is a favorite in our family!
Tres Leches Cake ranks high among our top favorites of all time! It’s appreciated for not being overly sweet, its ease of preparation, the ability to make it in advance, and its absolute deliciousness! This cake is a regular on our menu, especially when serving a variety of other Mexican food favorites alongside it.
- Prep Time1 hr 30 min
- Cook Time40 min
- Total Time2 hr 10 min
Tres Leches Cake Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 12-ounce can evaporated milk
- 14-ounce can sweetened condensed milk
- 1/4 cup whole milk
- 1 pint heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon for topping
How To Make Tres Leches Cake
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
Add ¾ cup of sugar to the bowl with the egg yolks and beat on high speed until the yolks turn pale yellow. Stir in 1/3 cup of milk and vanilla extract, mixing until well combined. Pour the egg yolk mixture over the flour mixture and gently stir just until combined (avoid over-mixing).
Use electric beaters to whip the egg whites on high speed. Gradually add the remaining ¼ cup of sugar as the whites begin to form stiff peaks. Carefully fold the stiffly beaten egg whites into the batter, scraping the bottom and sides of the bowl to incorporate thoroughly.
Pour the batter into an ungreased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
In a small bowl, combine the evaporated milk, sweetened condensed milk, and whole milk. Once the cake has cooled, use a fork to poke holes all over the top.
Slowly pour the milk mixture over the cake, ensuring it reaches near the edges and all around. Refrigerate the cake for at least 1 hour or overnight to allow it to absorb the milk.
Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the top of the cake, then sprinkle with ground cinnamon. Serve with fresh sliced strawberries, if desired. Enjoy!
Recipe Notes:
Store Tres Leches Cake in the refrigerator, covered, for 3-5 days.
For Make Ahead: Prepare Tres Leches Cake 1-2 days in advance. I recommend making it the night before to allow ample time for the cake to absorb the milk mixture.
Freezing Instructions: Once baked and cooled, Tres Leches Cake can be frozen for up to 3 months. Ensure it is well-covered. Thaw overnight in the refrigerator before pouring the three milks over the top.
