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Tres Leches Recipe

❖ Servings: 12
❖ Calories: 433 kcal ❖ Prep Time
❖ 1 hr 30 mins


  • ●  1 cup all-purpose flour

  • ●  1 1/2 teaspoon baking powder

  • ●  1/4 teaspoon salt

  • ●  5 large eggs, separated

  • ●  1 cup granulated sugar , divided

  • ●  1/3 cup whole milk

  • ●  1 teaspoon vanilla extract

  • ●  1 (12 ounce) can evaporated milk

  • ●  1 (14 ounce) can sweetened condensed milk

  • ●  1/4 cup whole milk

    For the whipped topping:

❖ Cook Time ❖ 40 mins
❖ Total Time ❖ 2 hrs 10 min

  • ●  1 pint heavy whipping cream , for whipping

  • ●  3 tablespoon granulated sugar or powdered sugar

  • ●  1/2 teaspoon vanilla extract

  • ●  2 tablespoons of ground cinnamon , for topping, optional


    1. Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.

    2. Combine flour, baking powder, and salt in a large bowl.

    3. Separate the eggs into two separate bowls.

    4. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks

      are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.

    5. Pour the egg yolk mixture over the flour mixture and stir gently just until combined

      (don't over-mix).

    6. Use electric beaters to beat the egg whites on high speed. Gradually add the

      remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.

    7. Fold egg whites into the batter gently, just until combined. Pour batter into prepared

      pan. Make sure to smooth it into an even layer so your baked cake doesn't have

      divots in it.

    8. Bake for 25 to 35 minutes, or until you tap the cake and it springs back up. Remove

      from the oven and allow cake to cool completely.

    9. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small

      bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.

    10. Slowly pour the milk mixture over the the top of the cake, making sure to pour near

      the edges and all around.

    11. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.

    12. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth

      over the top of the cake. Sprinkle cinnamon on top. Enjoy

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