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–+ servings
A Tres Leches Cake in a metal cake pan topped with whipped cream.
Kate Ramos

Tres Leches Cake

This Authentic Tres Leches Cake Recipe takes you step-by-step on how to make this traditional Mexican cake soaked in three different types of milk and topped with a whipped cream frosting. Sprinkle with cinnamon, add raspberries—or both!
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Prep Time 35 minutes
Cook Time 25 minutes
Soaking Time 4 hours
Total Time 5 hours
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 314
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Preheat oven. Heat oven to 350°F and arrange rack in the middle. Grease a 9 x 13-inch baking pan with baking spray and set aside.
  2. Beat yolks. Separate eggs by placing the yolks in the bowl of a stand mixer and placing whites in a clean medium bowl. Add sugar, almond extract, and 1 teaspoon of the vanilla extract to the yolks and beat with the paddle attachment until thick and sugar has dissolved, about 5 minutes.
  3. Whip egg whites. Transfer yolks to a large mixing bowl and thoroughly clean and dry the bowl of the stand mixer. Pour egg whites into the stand mixer bowl and add cream of tartar. Whip the egg whites with the whisk attachment until they form stiff peaks, about 2-3 minutes.
  4. Fold the eggs together. Add about a third of the whites to the yolk mixture and gently fold in with a rubber spatula to loosen up the yolks. Add the remaining whites and gently fold them in until only a few pockets of whites remain.
  5. Sift flour over eggs. Combine flour and 1/4 teaspoon of the salt in a fine mesh sieve and sift the two over the egg mixture. Fold in flour until just combined, being careful not to overmix.
  6. Bake. Scrape batter into prepared pan and spread evenly. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean and cake is starting to pull away from the sides.
  7. Combine milk mixture. Meanwhile, combine sweetened condensed milk, evaporated milk, 1/2 cup of the cream, 1/2 teaspoon of the vanilla extract and remaining 1/4 teaspoon of the salt in a medium bowl. Whisk until smooth.
  8. Pour milk over cake. Let cake cool 15 minutes then poke cake all over with a skewer or fork. Pour milk mixture over cake and spread evenly. Let cake cool for another 30 minutes at room temperature then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  9. Make whipped cream topping. Combine heavy cream, powdered sugar, and remaining 1/2 teaspoon of the vanilla extract in the bowl of a stand mixer and whip with the whisk attachment until fluffy, firm peaks form.
  10. Decorate cake. Spread cream evenly over cake then dust with ground cinnamon. You can use as much or as little cinnamon as you'd like. I like to keep it on the light side, around a teaspoon total. Pile raspberries on top if you'd like and dust with powdered sugar. Cut into squares and serve.

Nutrition

Serving: 1gCalories: 314kcalCarbohydrates: 33gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 140mgSodium: 142mgFiber: 4gSugar: 15g

Video

Notes

  1. For a richer flavor: Add a splash of rum or brandy to the milk mixture.
  2. Cake flour: The light cake flour won't weigh down the eggs and makes the cake fluffy. To make your own cake flour using all purpose flour, start with one level cup of AP flour, remove two tablespoons of the flour, and add two tablespoons of cornstarch or arrowroot powder back in. Then sift the mixture together to be sure the ingredients are well distributed.
  3. Whipping egg whites. See post for details on how to ensure fluffy egg whites but most importantly don't let any of the yolk get into the egg whites before beating.
  4. Tres Leches. The sweetened condensed milk and evaporated milk are essential to the tres leches mixture but you could use whole milk, half-and-half, or coconut milk instead of the heavy cream.

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