Tres Leches Cake

Tres leches cake, which translates to “three milks” cake, is one of my favorite cakes to make. It is also one of my favorite cakes to eat.

While meal prepping before Aric returned from his deployment, I just K N E W I had to make this naughty thing. If you were to ask him, he would probably say this is one of his favorite cakes.

We had a couple of friends over to eat dinner with us and I thought I would kill two birds with one stone: make a yummy dessert for company to round out our spicy pulled pork sandwich meal, but also to please Aric’s heart. (and stomach)

This tres leches cake recipe is beyond easy and I hope you love it as much as we do!


Tres Leches Cake

I spy three milks. Well, actually four. But, let’s not get technical over here.


In a mixing bowl place 1 cup all-purpose flour, 1-1/2 teaspoons baking powder, and 1/4 teaspoon salt. Stir to combine.


Crack 5 eggs, separating them. Put the yolks in a mixing bowl and the whites in different bowl to use later.


To the egg yolks, add 3/4 cup granulated sugar. Mix on high speed with your mixer or hand-mixer until the eggs turn a pale yellow color and double in size.



To the egg mixture, add 1/3 cup milk and 1 teaspoon vanilla extract. Continue mixing until completely combined.


Pour egg yolk mixture over the top of the dry ingredients and stir gently until just combined.




Wash and dry the mixing bowl, then pour in the egg whites. Mix on high speed until the egg whites are getting frothy and have small peaks. Add 1/4 cup granulated sugar and continue to mix on high until the egg whites are stiff but not dry.



Fold in the egg whites very gently to the rest of the batter until just combined.



Pour cake batter into a greased 9″ x 13″ baking dish. Place in a 350ºF oven for 40-45 minutes or until a toothpick is placed in the center and comes out clean. Turn cake out onto a rimmed platter or cookie sheet to allow to cool.




Once the cake has cooled, in a large measuring cup stir together 1 can sweetened condensed milk, 1 can evaporated milk, and 1/4 cup heavy whipping cream. (it’s your three milks!)


Grab a fork and poke holes all over the top of the cake. This will allow more of the milk mixture to soak into the cake.


Very slowly, drizzle the milk mixture over the top of the cake. You will need to do this slowly to allow maximum absorption. Let sit for at least 30 minutes. *Make sure you get along the edges really well! It is perfectly fine if you have some pooling around the edges; the cake will soak it up!*



In the meantime, combine 1 pint heavy cream and 3 tablespoons to a mixer. Mix on medium speed until the mixture becomes thick, about 1 minute. Spread whipped cream over the top of the cake.



Top with your favorite fruits. And remember to take a picture, which I have done. Oops. I topped the cake with slices of kiwi, mango, strawberries, and blueberries.




  • 1 cup all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 whole eggs, divided
  • 1 cup granulated sugar, divided
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 pint heavy whipping cream
  • 3 tablespoons sugar
  • fruit for topping, such as mango, strawberries, blueberries


  1. Preheat oven to 350ºF. Spray 9″ x 13″ pan liberally with cooking spray.
  2. Combine flour, baking powder, and salt in a large bowl.
  3. Separate eggs. Beat egg yolks with 3/4 cup of the granulated sugar on high speed until the egg yolks are pale and have doubled in size. Beat in milk and vanilla extract. Pour over the flour mixture and very gently combine.
  4. Beat egg whites on high speed until soft peaks begin to form. Add remaining 1/4 cup granulated sugar and beat until the egg whites become stiff but not dry.
  5. Gently fold egg whites into the batter until just combined. Pour into prepared baking pan and spread evenly.
  6. Bake for 40-45 minutes or until a toothpick comes out clean once placed in the center. Turn the cake out onto a rimmed platter or a baking sheet and allow to cool.
  7. Combine milk, condensed milk, and evaporated milk into a large measuring cup. Once the cake has cool, poke holes into the cake with a fork. Slowly drizzle milk mixture over the top of the cake, trying to get around the edges as much as possible.
  8. Allow the cake to absorb the milk mixture for about 30 minutes. Whip 1 pint heavy whipping cream and 3 tablespoons sugar until thick, about 1 minute. Spread over the surface of the cake.
  9. Top with fruit of your choice and slice into squares.
  10. Store covered in refrigerator for up to 3 days.


The awesome green silicone utensils I always use are from a brand called Mad Hungry. These utensils are called a spurtle, which is a mix between a spatula and a spoon. I love them and use them anytime I am cooking. Here is the link to shop the Mad Hungry Silicone Slotted Spurtle I used in this blog!

I use my KitchenAid Artisan mixer dang near every day. Here is the link to buy the Kelly Green version: Canopy Green KitchenAid Artisan Mixer

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