Three Milk Cake (Tres Leches)


Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Servings: 12–15
Category: Dessert

Ingredients

Cake

  • 6 large eggs, room temperature
  • 2 cups granulated sugar (400g)
  • 2 cups all-purpose flour (240g)
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk (120g)
  • 3 teaspoons vanilla extract

Tres Leches Mixture

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • ¼ cup whole milk (60g)

Whipped Topping

  • 1 pint heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon vanilla pudding powder, optional 
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for sprinkling

Optional Garnishes

  • Fresh sliced strawberries
  • Maraschino cherries

Instructions

  1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
  2. Place the room-temperature eggs in a large mixing bowl. Beat on medium-high speed for 5 minutes, until light and fluffy.
  3. Gradually add the sugar while continuing to beat until well incorporated.
  4. In a separate bowl, whisk together the flour, salt, and baking powder.
  5. In another bowl or measuring cup, combine the whole milk and vanilla extract.
  6. Beginning and ending with the flour mixture, alternately add the flour mixture and milk mixture to the beaten eggs, mixing gently after each addition until just combined.
  7. Pour the batter into the prepared 9×13-inch pan. Bake for 25-30minutes, or until the center is set and a toothpick inserted into the center comes out clean.
  8. While the cake bakes, combine the sweetened condensed milk, evaporated milk, and ¼ cup whole milk. Stir until thoroughly combined.
  9. Remove the cake from the oven and immediately use a fork, skewer, or the handle of a wooden spoon to punch holes all over the surface of the cake.
  10. Slowly pour the milk mixture evenly over the warm cake, allowing it to soak down into the holes.
  11. Refrigerate the cake for at least 1 hour, or preferably longer, to allow the milk mixture to fully absorb and the cake to become thoroughly chilled.
  12. Beat the heavy whipping cream, powdered sugar, vanilla extract, stabilizer (if using) and snd vanilla until stiff peaks form. Alternatively, use thawed Cool Whip.
  13. Spread the whipped cream evenly over the chilled cake. Lightly sprinkle the top with ground cinnamon.
  14. If desired, garnish with sliced fresh strawberries or maraschino cherries. Serve chilled.

Notes After Making

Jessica’s Notes

Prep Ahead: 

- The cake can be made and soaked several hours ahead, or the day before serving. 

- Add the whipped topping closer to serving for the freshest appearance.

Storage: 

- Cover and refrigerate for up to 4 days.

Freezer-Friendly: 

- The cake can be frozen before adding the whipped topping. Thaw overnight in the refrigerator, then top with freshly whipped cream before serving. 

Variations

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