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Authentic Tres Leches Cake: The Ultimate Moist Mexican Three Milk Cake

A close-up of a square slice of moist Tres Leches Cake topped with fluffy whipped cream and a dusting of cinnamon.
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Make this classic, creamy Mexican three milk cake for your next celebration. This recipe yields an incredibly moist sponge cake soaked in three milks, topped with light whipped cream. It tastes even better when made ahead.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon ground cinnamon, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until the mixture is pale yellow and thick. Beat in the vanilla extract.
  4. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined. Stir in the 1/2 cup of whole milk.
  5. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
  6. Gently fold one-third of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until no streaks remain. Do not overmix.
  7. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake bakes, prepare the milk mixture: Whisk together the evaporated milk and sweetened condensed milk in a bowl. Set aside.
  9. Once the cake is baked, poke holes all over the top surface using a fork or skewer, spacing them about 1 inch apart.
  10. Slowly pour the prepared milk mixture evenly over the entire surface of the warm cake. Allow the cake to cool completely at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, so the cake absorbs the liquid.
  11. Before serving, prepare the topping: Beat the heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form.
  12. Spread the whipped cream evenly over the chilled cake. Dust lightly with ground cinnamon. Slice and serve this creamy Mexican dessert.

Notes

  • Making this cake ahead of time allows the sponge to fully soak up the milk, resulting in a superior texture.
  • For the best results, use high-quality vanilla extract in your cake batter.
  • You can substitute the cinnamon dusting with fresh berries if you prefer a different topping.

Nutrition

Find it online: https://purecookingjoy.com/tres-leches-cake-moist-mexican-three-milk-cake/

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