Tres Leche Cake
Mexican Recipe

Tres leche is Spanish for “three milks.” And you’ll believe it when you get a bite of this generously moist sponge cake with all the fixings.

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Serves one 13" x 9" cake
Sponge Cake
 1  cup  flour
 1- 1/2  teaspoons  baking powder
 1/2  teaspoon  salt
 6  large, room-temperature eggs, separated
 1  cup  sugar, divided
 1/2  cup whole milk
 1  teaspoon  vanilla extract
Soaking Liquid
 1  14-ounce can   sweetened condensed milk
 1  12-ounce can  evaporated milk
 1  cup  heavy cream
 2  cups  heavy cream
 1/4  cup  sugar
 1  teaspoon  vanilla extract
 ~  optional  Maraschino cherries, fresh berries or thinly sliced fruit

Sponge Cake

Grease a 13” x 9” x 2” baking dish and line the bottom with parchment paper.

Preheat oven to 350°F.

  1. Sift the flour, baking powder and salt together in a large bowl. Set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment, combine the egg yolks and ½ cup sugar.
  3. Increase mixer speed to high and whip the yolks until thick and pale gold, about 4–5 minutes.
  4. Add the milk and vanilla, mixing well.
  5. Stir the egg mixture into the dry ingredients until just combined. Set aside.Note: It is vital to wash the mixing bowl and whisk attachment in hot, soapy water to remove all grease before continuing. Any fat residue prevents egg whites from reaching their full volume and will compromise your cake.
  6. Pour the egg whites into the clean bowl of the electric mixer. Set to medium speed and beat until foamy. Increase to high speed, adding the remaining ½-cup sugar very gradually until the whites form stiff but not dry peaks.
  7. Fold 1/3 of the whipped egg whites into the cake mixture by hand. Repeat until all egg whites are incorporated.
  8. Pour the batter into the prepared baking dish and spread evenly.
  9. Set cake on the middle rack of the pre-heated oven. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove cake from the oven and cool on a metal rack for 10 minutes.
  11. Invert the baking dish and release the cake onto the rack. Cool completely.
  12. Place cake on a rimmed platter and proceed with the soaking process.

Soaking liquid

  1. Combine the sweetened condensed milk, evaporated milk and cream together in a 1-quart glass measuring cup.
  2. Poke deep holes into the cake about every half-inch using a toothpick, skewer or fork.
  3. Slowly pour half of the liquid over the cake beginning at the edges and working inward. Let liquid soak in thoroughly and repeat until all mixture has been used.
  4. Cover the cake with plastic wrap and refrigerate for 24 hours.


  1. Pour the cream, sugar and vanilla into the bowl of an electric mixer fitted with the whisk attachment.
  2. Beat mixture on low speed until cream forms stiff peaks. Return to the refrigerator and chill for 2 hours before using.
  3. Cut cake into squares and top with maraschino cherries, fresh berries or thinly sliced fruit.
Preparation Time: 
Preparation Time: Approximately 75 minutes to compose all parts; approximately 26 hours to chill and cool when directed.