The Tres Leches Cake of Your Dreams

A slice of tres leches cake topped with whipped cream and fresh strawberries, set on a white plate with sliced strawberries on the side.

The Tres Leches Cake of Your Dreams

This classic tres leches cake is a light, airy sponge cake soaked in a rich three-milk mixture of sweetened condensed milk, evaporated milk, and heavy cream, then topped with homemade whipped cream and fresh strawberries. This authentic Mexican dessert is easy to make ahead and perfect for parties, summer gatherings, Cinco de Mayo, or holidays!

Course Dessert

Cuisine Latin America, Mexican

Keyword tres leches cake

Prep Time 25

Cook Time 35

Cooling Time 15

Total Time 1 15

Servings

Calories 519kcal

Author Julia

Ingredients

For the cake

6 large eggs room temperature, separated
1 cup granulated sugar divided
1 ½ teaspoons vanilla extract
1 ½ cups all purpose flour spooned and leveled
1 ½ teaspoons baking powder
½ teaspoon fine salt
⅓ cup whole milk room temperature

For the milk soak

14 ounces sweetened condensed milk canned
12 ounces evaporated milk canned
1 cup heavy whipping cream or whole milk for a lighter version
1 teaspoon vanilla extract

For the whipped topping

2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

To decorate

fresh strawberries
optional: ground cinnamon or freshly grated nutmeg

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C). Grease a 13x9-inch baking pan with butter or baking spray.
In a large bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. With the mixer running, slowly add half the granulated sugar. Increase speed to high and beat until stiff, glossy peaks form. Set aside.
In a separate bowl, add the egg yolks, remaining sugar and vanilla. Beat on a medium-high speed until thick and pale.
Gently fold the yolk mixture into the whipped whites using a spatula, taking care not to deflate the volume.
Sift in the flour, baking powder, and salt. Fold carefully until nearly combined, then add the milk and fold again until smooth. Do not over mix.
Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until the cake is pale golden brown and springs back when lightly pressed.
Remove from the oven and allow the cake to cool in the pan for 15 minutes.
Meanwhile, prepare the milk soak: In a small saucepan over low heat, combine the condensed milk, evaporated milk, cream (or milk), and vanilla. Warm gently while whisking, do not simmer or boil. Warming helps the mixture combine smoothly.
When the cake has cooled, poke it all over with a skewer or fork then slowly pour the milk mixture evenly over the cake in batches, allowing it to soak in as you go. Use all of it.
Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
When you are ready to serve, make the whipped topping: In a large mixing bowl, add the heavy cream, powdered sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form. Take care not to over-whip the cream; you are looking for a soft, billowy texture.
Spread the whipped topping on top of the cake.
To decorate, arrange some fresh strawberries on top of the cake. Some people like to add a dusting of ground cinnamon or nutmeg.
Slice into squares and serve cold. Enjoy!

Notes

Optional add-ins: It’s popular to add 1 tablespoon of rum or bourbon to the milk soak for an adults-only version of this cake.
Poke generously and pour slowly. Use a skewer or a thin fork and poke holes all over the cake, including near the edges. Then pour the milk soak in batches, giving it time to absorb before adding more. Don't rush this step, and use all of it.
Warm the milk soak gently. I always warm the three-milk mixture on low heat before pouring. It combines more smoothly and absorbs faster than a cold soak. Just warm, not hot, and definitely don't let it boil.
Let it chill long enough. Six hours is the minimum, but overnight is where you want to be. The soak will be fully set, the crumb evenly saturated, and every slice will hold together cleanly.

Storage Instructions

Fridge: Keep the cake covered and refrigerated for up to 3 days. It gets even
better on day two.
Freezer: You can freeze the unsoaked cake layer (wrapped tightly) for up to 2 months. Do not freeze the finished cake once soaked and topped—it won’t thaw well due to the dairy content.

Nutrition