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Tres Leches Cake

Light, fluffy tres leches cake soaked in condensed milk, evaporated milk and cream, then topped with sweet whipped cream.
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Prep Time 25 minutes
Cook Time 25 minutes
Chill 4 hours
Total Time 4 hours 50 minutes
Servings 12 servings
Course Desserts
Cuisine Cuban
Keyword pastel de tres leches, three milk cake, tres leches, tres leches cake, tres leches recipe

Ingredients

For the cake

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 6 large eggs separated: yolks in a large bowl, whites in a smaller bowl
  • 1/2 cup sugar divided: 1/4 cup for the yolks, 1/4 cup for the whites
  • 1/2 cup milk
  • 1 to 2 tbsp vanilla extract

For the three milks

  • 1 can sweetened condensed milk 14 oz can
  • 1 can evaporated milk 12 oz can
  • 1/4 cup heavy cream
  • 1/4 cup whole milk optional
  • splash rum or brandy optional

For the topping

  • 1 to 1 1/2 cups heavy whipping cream cold
  • 1/4 cup sugar

Instructions

Make the cake

  • Heat the oven to 325°F to 350°F, depending on your oven. Grease and flour a 9x13-inch baking pan.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Separate the eggs, putting the yolks in a large bowl and the whites in a smaller, clean bowl.
  • Add 1/4 cup of the sugar to the yolks and beat until pale and creamy. Mix in the milk and vanilla.
  • Beat the egg whites until foamy. Slowly add the remaining 1/4 cup sugar and keep beating until they form stiff peaks.
  • Gently fold the flour mixture into the yolk mixture. Then fold in the whipped egg whites in two or three additions, just until no white streaks remain. Don't overmix, or the cake will lose its air.
  • Pour the batter into the pan and smooth the top. Bake for 20 to 30 minutes. Check at 20 minutes by inserting a knife in the center of the cake; when it comes out clean, the cake is ready. Let it cool in the pan.

Soak the cake

  • In a bowl or large measuring cup, whisk together the condensed milk, evaporated milk and 1/4 cup heavy cream. Add the whole milk and rum or brandy now if you're using them.
  • Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the top, letting it soak in as you go. Cover and refrigerate for at least 4 hours, or overnight.

Top and serve

  • Whip the cold heavy whipping cream with 1/4 cup sugar until it holds stiff peaks. Spread it over the chilled cake, then slice and serve cold.

Notes

The video shows a different oven temperature by mistake. Bake at 325°F to 350°F depending on your oven, and start checking after 20 minutes. Optional: add 1/4 cup whole milk and a splash of rum or brandy to the milk mixture. Keep the cake covered in the fridge for up to 3 days.