Classic Tres Leches Cke
Print RecipeTres leches cake is a light, airy (from scratch) sponge cake soaked in three milks for an ultra-moist texture. Topped with whipped cream, it's a beloved recipe of ours and a crowd-pleaser!
Servings: 16 slices
equipment (affiliate links
- kitchen scale for best accuracy
- hand mixer or
- stand mixer with whisk attachment
Ingredients
Sponge Cake
- 1 c. (125 g.) unbleached all purpose flour (RECOMMEND WEIGHING)
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- 5 large eggs separated
- 1 c. (200 g.) granulated sugar divided
- ⅓ c. (80 g.) milk whole or 2%
- 1 tsp. vanilla extract
Tres Leches Soak
- 14 oz. (397 g.) sweetened condensed milk
- 12 oz. (340 g.) evaporated milk
- ¾ c. (174 g.) heavy whipping cream cold
Whipped Cream Topping
- 2 c. (476 g.) heavy whipping cream cold
- ¼ c. (50 g.) granulated sugar
- 1 tsp. vanilla extract
Optional Garnishes
- Ground cinnamon
- Fresh berries strawberries, raspberries or sliced fruit
Instructions
For the Sponge Cake
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish (no need to flour).
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat egg yolks with ¾ cup sugar on high speed until pale and fluffy (about 3 minutes). Stir in milk and vanilla extract.
- In a clean bowl, beat egg whites on high speed until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
- Gently fold egg whites into the yolk mixture in thirds, alternating with the flour mixture. Fold carefully to keep the batter light and airy—do not overmix.
- Pour batter into prepared dish and spread evenly. Bake 25-35 minutes or until golden and a toothpick inserted in center comes out clean. Cool completely in the dish (about 1 hour).
For the Soak
- Whisk together sweetened condensed milk, evaporated milk, and heavy cream until smooth.
- Poke holes all over the cooled cake with a fork or skewer. Slowly pour the milk mixture evenly over the cake. Cover and refrigerate at least 4 hours, preferably overnight.
For the Topping
- Beat cold heavy cream, sugar, and vanilla on high speed until stiff peaks form (2-3 minutes). Spread evenly over the soaked cake.
- Dust with cinnamon and/or top with fresh fruit if desired. Serve chilled.
Notes
- The sponge may shrink slightly while cooling—this is normal for egg-foam-based cakes and the milk soak will restore moisture and texture.
- For best results, soak overnight in the refrigerator.
- Store leftovers covered in the fridge for up to 4 days.
Serving: 1slice | Calories: 360kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 163mg | Potassium: 231mg | Fiber: 0.2g | Sugar: 33g | Vitamin A: 801IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 1mg
