Tres Leches Cake Recipe

#04 2026-06-24 serves 12 1 hour 45 minutes source

visual

5 eggs large		beat egg whites with sugar until stiff peaks	fold egg whites into batter	bake until toothpick comes out clean	poke cake and pour syrup over, chill 1 hour	spread whipped cream over chilled cake
5 eggs large	beat egg yolks with sugar, milk, and vanilla	combine yolk mixture with flour
1 1/4 cup granulated sugar or 250 gram
1/2 cup whole milk or 120 milliliter
2 teaspoon vanilla extract
2 cup all-purpose flour or 240 gram	whisk together dry ingredients
3/4 teaspoon baking powder
1/2 teaspoon salt
1 can sweetened condensed milk or 14 ounce, or 397 gram				whisk together three milks for syrup
1 can evaporated milk or 12 ounce, or 354 milliliter
2/3 cup whole milk or 160 milliliter
2 cup heavy whipping cream or 480 milliliter					beat cream and sugar until soft peaks
2 tablespoon powdered sugar
throughout: fresh berries for garnish

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ingredients

method

Preheat the oven to 350F. Butter a 13x9-inch baking dish or spray with baking spray.
In a large bowl, whisk together the flour, baking powder, and salt.
Separate the eggs into two separate bowls, a medium one for the yolks and a large one for the white. Beat the egg whites on high speed until foamy and doubled in size, about 1 minute. While beating, slowly pour in ¼ cup sugar. Continue beating until stiff peaks form, about 3 minutes.
Add the remaining 1 cup sugar to the egg yolks and beat on medium speed until pale and fluffy, about 1 minute. Beat in the milk and vanilla. Pour into the flour mixture and beat just until combined.
Using a spatula, fold the egg whites into the flour mixture in two batches, until no white streaks remain. Pour the batter into the cake pan.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool until slightly warm. (The cake will fall and shrink as it cools. This is normal!)
In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk until well combined. Poke the cake all over with a fork. Slowly pour the syrup over the cake. Cover and chill for at least 1 hour.
In a large bowl, beat the cream and sugar on medium speed until soft peaks form. Spread over the cake. The cake can be covered and refrigerated for 3 days before serving. Garnish with strawberries, if desired.