Easy Tres Leches Cake

prep time:

30 min

cook time:

35 min

total time:

1 hr 30 min + wait

5 from 1 reviews

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Tres Leches Cake might be one of the coziest cakes on the planet. It’s soft, crazy moist, and every bite tastes like a sweet little hug. This is my version of the classic three-milk cake, and honestly, it’s one of those desserts that surprises you with how simple it is and how good it comes out every single time. You bake a light, airy sponge, poke it all over, then pour in that dreamy mix of tres leches- sweetened condensed milk, evaporated milk, and regular milk- so the cake drinks it up and becomes ultra tender.
If you love moist cakes, this easy tres leches cake is going to be your new go-to. It’s refreshing, lightly sweet, and topped with a cloud of whipped cream that balances the richness perfectly. I also love serving it with a spoonful of raspberry jam on the side- the sweet-tart berries with the creamy tres leches? Unreal combo. They go together so perfectly.
And the best part? Tres leches cake is even better the next day, which makes it the perfect make-ahead dessert for hosting, Shabbat dinner, birthdays, or literally any gathering. It stays soft, delicate, and melt-in-your-mouth without using a drop of butter or oil.
This is the kind of recipe that always gets people asking for seconds- and for the recipe. Once you try it, you’ll understand exactly why tres leches is loved everywhere from Mexico to your kitchen.

Ingredients

For the cake:

  • 120 gr sugar
  • 72 gr cake flour
  • 50 gr milk
  • 5 gr baking powder
  • 3 gr salt
  • 3 eggs, separated
  • 3 gr vanilla

Ingredients

For 3 milks mix:

  • 240 gr sweetened condensed milk
  • 210 gr evaporated milk
  • 35 gr milk

Ingredients

For whipped cream:

  • 400 gr heavy cream
  • 50 gr sugar
  • 5 gr vanilla

Ingredients

For the cake:

  • 120 gr sugar
  • 72 gr cake flour
  • 50 gr milk
  • 5 gr baking powder
  • 3 gr salt
  • 3 eggs, separated
  • 3 gr vanilla

Ingredients

For 3 milks mix:

  • 240 gr sweetened condensed milk
  • 210 gr evaporated milk
  • 35 gr milk

Ingredients

For whipped cream:

  • 400 gr heavy cream
  • 50 gr sugar
  • 5 gr vanilla

Ingredients

For the cake:

  • 120 gr sugar
  • 72 gr cake flour
  • 50 gr milk
  • 5 gr baking powder
  • 3 gr salt
  • 3 eggs, separated
  • 3 gr vanilla

Ingredients

For 3 milks mix:

  • 240 gr sweetened condensed milk
  • 210 gr evaporated milk
  • 35 gr milk

Ingredients

For whipped cream:

  • 400 gr heavy cream
  • 50 gr sugar
  • 5 gr vanilla
Equipment

9×9-inch cake pan

Lets Start Cooking!

step 1

Preheat the oven to 350°F or 175°C and butter a 9×9 pan.

step 2

Separate the eggs: yolks in one bowl, whites in another.

step 3

Beat the yolks with 90 g sugar until pale and thick, then mix in the milk and vanilla.

step 4

Add the flour, baking powder, and salt to the yolk mixture and gently fold to combine.

step 5

Beat the egg whites with 30 g sugar until stiff peaks form.

step 6

Fold the egg whites into the yolk mixture gently, just until combined.

step 7

Pour the batter into the pan, smooth the top, and bake for 30 to 35 minutes, or until a toothpick comes out clean.

step 8

In a bowl, whisk together the sweetened condensed milk, evaporated milk, and milk.

step 9

Let the cake cool completely, then poke holes all over the top with a chopstick.

step 10

Slowly and evenly pour the three-milk mixture over the cake.

step 11

Cover and chill in the fridge for at least one hour, preferably overnight.

step 12

Make the whipped cream by beating heavy cream, sugar, and vanilla until firm peaks form.

step 13

Spread the whipped cream evenly over the cake.

step 14

Serve with raspberry jam or fresh strawberries.

step 15

YASSS!

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