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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Tres Leches Cake is a Latin American dessert, soaked in a rich blend of three milks. The cake is light and airy, thanks to the meringue folded into the batter, and it absorbs the milk soak beautifully, resulting in a silky texture. Topped with freshly whipped cream, it's a delightful treat that gets even better when made a couple of days in advance, allowing the flavors to meld perfectly.
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Preheat oven to 175°C. Grease a 9x13 inch pan.
Cream butter and 100g of the sugar until light and fluffy.
Mix in egg yolks, whole milk, and vanilla extract until combined.
Fold in cake flour and baking powder until just incorporated.
In a clean bowl, whip egg whites to soft peaks.
Gradually add the remaining 50g of sugar and continue whipping until stiff, glossy peaks form.
Gently fold the meringue into the cake batter until no streaks remain.
Pour the batter into the prepared pan.
Bake for 25–30 minutes until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes.
Poke deep, frequent holes across the entire surface using a fork or skewer.
Whisk evaporated milk, sweetened condensed milk, and heavy cream together.
Pour the milk mixture slowly over the cake, ensuring it covers the edges well.
Refrigerate the cake for at least 4–6 hours, ideally overnight, to ensure full absorption.
Whip the heavy cream and sugar until stiff peaks form.
Spread the whipped cream over the top of the cake before serving.
Want to keep this recipe for later? We can email it to you!
Make the cake a couple of days in advance to allow the flavors to meld.
Can I make the cake in advance?
Yes, making the cake a couple of days in advance allows the flavors to meld beautifully.
How do I know when the meringue is ready?
The meringue is ready when it forms stiff, glossy peaks.
What size pan should I use?
Use a 9x13 inch pan for this recipe.
How long should I refrigerate the cake?
Refrigerate the cake for at least 4–6 hours, but overnight is ideal for full absorption.
Can I use a different type of milk for the soak?
It's best to use the specified milks for the authentic flavor and texture.
