Mexican Tres Leches Cake Recipe

A slice of Mexican Tres Leches Cake on a white plate with a fork next to the cake.

Mexican Tres Leches Cake Recipe

Tres Leches Cake, also known as "Three Milks Cake," is a popular dessert that features a sponge cake soaked in a mixture of three different types of milk, hence the name. "Tres leches" is Spanish for "three milks."

Course Dessert

Cuisine Mexican

Prep Time 35

Cook Time 30

Chill Time 2

Total Time 3 5

Servings servings

Calories 441kcal

Author Whitney Wright

Ingredients

Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
4 large eggs room temperature
2 cups granulated sugar
1/2 cup unsalted butter melted and still warm
1 cup milk room temperature or slightly warmed (preferably use whole milk or 2% milk)
2 teaspoons vanilla extract

Milk Mixture

14 oz sweetened condensed milk
12 oz evaporated milk
1/4 cup heavy cream
1/2 teaspoon vanilla extract

Whipped Topping

1 cup heavy cream chilled
1 tablespoon light corn syrup (this will help stabilize the whipped cream so that it doesn't collapse or deflate over time)
2 tablespoons powdered sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Make the cake: Preheat oven to 325°F. Grease and flour a 9”x13” pan. In a medium sized bowl add the flour, baking powder, salt, and ground cinnamon.
In the bowl of a stand mixer fitted with a whisk attachment whip the eggs on medium speed until foamy (about 1 minute). Add the 2 cups of granulated sugar and beat on medium speed for 5-7 minutes or until thick and glossy. Reduce the speed to low and add the melted butter, milk, and vanilla extract, mix until combined about 30 seconds. Add the flour mixture and mix until partially combined, about 10 seconds. Scrape down the sides of the bowl and mix until fully combined about 30 seconds. Transfer the batter to the prepared pan, spread into an even layer and bake in the preheated oven for 30-35 minutes, rotating the pan halfway through baking.
Remove the pan from the oven and let cool on a wire rack for 20 minutes.
While the cake is cooling make the milk mixture: In a large bowl (I like to use a large liquid measuring cup) whisk the sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract.
Use a skewer and poke holes throughout the cake leaving about ½ inch spacing between each hole. Pour the milk mixture over the cake. Let sit at room temperature for 10 minutes then refrigerate, uncovered, for 2 hours or up to 24 hours.
30 minutes before serving add the heavy cream, corn syrup, powdered sugar, and vanilla extract to a stand mixer bowl fitted with a whisk attachment. Mix on medium speed until combined, then turn speed to high and whip until soft peaks form, about 1-2 minutes. Spread the whipped topping over the cake, and spread into an even layer. Serve chilled.

Notes

Store leftovers in the fridge for 3-5 days.

The assembled cake cannot be frozen, but the baked and cooled cake can be frozen. When you're ready to use it, thaw it in the fridge overnight before adding the milk mixture.

You can substitute Cool Whip for the whipped cream topping.

Nutrition