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–+ servings
Square slice of milk soaked cake garnished with mint and berries

Authentic Tres Leches Cake

5 from 1 vote
Aliana Recipes
A light, airy sponge cake soaked in a rich sweet milk mixture and topped with fresh whipped cream. This authentic Tres Leches Cake absorbs the liquid perfectly without becoming mushy, making it a refreshing dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings:12 people
Course:Dessert
Cuisine:Mexican
Calories:380kcal
Cost:$10
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour Sifted
  • 1 ½ teaspoon baking powder For lift
  • ¼ teaspoon salt Balances sweetness
  • 5 large eggs Separated into yolks and whites
  • 1 cup granulated sugar Divided (¾ cup and ¼ cup)
  • 1 teaspoon vanilla extract For aroma
  • ⅓ cup whole milk For the batter
  • 12 oz evaporated milk For the syrup
  • 9 oz sweetened condensed milk Adjusts sweetness
  • ⅓ cup heavy whipping cream (syrup) Adds richness to the soak
  • 2 cups heavy whipping cream (frosting) Cold
  • 2 tablespoon granulated sugar For the topping
  • 1 cup fresh berries Strawberries or raspberries for garnish

Equipment

  • 1 9x13 inch casserole pan Glass or ceramic works well
  • 1 Electric mixer Stand or hand mixer
  • 1 Rubber Spatula For folding
  • 3 Mixing bowls Various sizes

Method
 

  1. Preheat the oven to 350°F (175°C) and thoroughly butter a 9x13-inch casserole dish.
  2. Sift the flour, baking powder, and salt together in a large bowl.
  3. Beat egg yolks with ¾ cup sugar on high speed until they turn pale yellow, then stir in milk and vanilla.
  4. Whip egg whites on high speed adding the remaining sugar until stiff peaks form.
  5. Pour yolk mixture over flour, combine gently, then fold in egg whites carefully before baking for 30–35 minutes.
  6. Whisk evaporated milk, condensed milk, and ⅓ cup cream together, then pour over the cooled, poked cake.
  7. Whip the remaining heavy cream with sugar until spreadable and frost the cake.
  8. Garnish with fresh berries if desired and refrigerate before serving.

Nutrition

Serving: 200g (1 slice)Calories: 380kcalCarbohydrates: 45gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 160mgPotassium: 200mgFiber: 0.5gSugar: 32gVitamin A: 700IUVitamin C: 1mgCalcium: 150mgIron: 1.2mg

Notes

Allow the cake to rest in the refrigerator for at least 30 minutes, or overnight, to let the milks fully absorb; store leftovers covered in the fridge for up to 3 days.