Tres Leches Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12+
This sponge cake covered in a mixture of tres leches {three milks} is intoxicatingly sweet and addictively creamy.
  • 1 cup flour
  • 1-1/2 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 whole eggs
  • 1 cup sugar, divided
  • 1 teaspoon vanilla
  • ⅓ cup milk
  • 1 can Evaporated milk
  • 1 can Sweetened, Condensed milk
  • ¼ cup heavy cream
Whipped Cream Frosting
  • 1 pint heavy whipping cream
  • 3 Tbsp sugar
  • Maraschino cherries for garnish
  1. Combine the flour, baking powder and salt in a bowl.
  2. Separate the eggs.
  3. Beat the egg yolks with ¾ cup sugar on high speed until they are pale yellow.
  4. Stir in the milk and the vanilla extract.
  5. Pour the mixture over the flour mixture and stir gently to combine.
  6. In a separate bowl, beat the egg whites on high until soft peaks form.
  7. Add ¼ cup sugar and continue beating them until stiff peaks form (but not dry).
  8. Fold the egg whites into the batter and gently mix until just combined.
  9. Pour the batter into a greased 9x13 pan.
  10. Bake the cake at 350 degrees for 35 - 45 minutes until a toothpick inserted in the center comes out clean.
  11. Turn the cake onto a rimmed platter and allow it to cool.
  12. Prick the top of the cooled cake with a fork all over to allow the tres leches to fully absorb in the cake.
  13. Mix the sweetened condensed milk, evaporate milk and whipping cream until combined.
  14. Drizzle the tres leches mixture over the cake, being sure to pour it around the edges, and reserving roughly 1 cup of the mixture for another use. (Using the full amount of tres leches mixture can be overwhelming with sweetness.).
  15. Let the cake rest for 30 minutes to allow the cake to absorb the liquid.
Whipped Cream Frosting
  1. Whip the cream and sugar until a thick whipped cream forms.
  2. Spread the whipped cream on top of the cake.
  3. Top with whole or chopped maraschino cherries if desired.
  4. Slice the cake in large or small squares.
  5. Refrigerate leftovers.
Recipe by Itsy Bitsy Foodies at