Tres Leches Cake

Hi friends! How are you doing? I’m very happy because I finally got my first covid vaccine. Now, I have to wait 3 weeks for my second dose. But, sadly covid got to my family. My brother and little niece in Peru were diagnosed with covid 2 days ago, it is super sad because my niece had cancer last year and her immune system is a bit weak. Also, my brother had a quick visit to my parents house this week (before he knew he had covid) so now I am worried that my parents are infected too, they will have a test on Saturday and I’m praying they all test negative. I am so over this virus, I can’t take it any longer and I can’t wait to go see my family sometime soon, it all depends when my parents get vaccinated.

Now, to the happy part of this post… this tres leches cake is a classic in Latin America and many of you have requested a recipe for this cake. Soft vanilla sponge soaked with 3 leches : evaporated milk, sweetened condensed milk and half & half. Topped with a delicious whipped cream frosting and ground cinnamon.

This cake has the right amount of milk mixture so it does not get soggy like other recipes. It is very moist but not super wet and soggy.

Let’s start with the recipe and if you want to watch how I made this dessert, don’t forget to visit me on Instagram @pastry_tales


For the cake

1 and 1/2 cups all purpose flour

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

6 egg whites at room temperature

6 egg yolks at room temperature

1 cup white granulated sugar

1 and 1/2 teaspoons vanilla extract

1/2 cup milk (I used Lactose free 2% or any other milk you prefer)

For the 3 leches mixture

1 can sweetened condensed milk

1 can evaporated milk

1/2 cup half & half (or cream)

For the frosting

1 cup super cold heavy cream

1/4 -1/3 cup powdered sugar (or more if you want it sweeter)

pinch of salt


For the cake

1.- Preheat oven to 350 F. Grease a 9 x 13 inch cake pan. I used cooking spray. Set aside.

2.- Ina a large bowl, mix flour, baking powder and salt. Set aside.

3.- In another bowl and using an electric mixer, beat your yolks for about a minute. Add granulated sugar and mix in medium-high speed for about 4 minutes until it has a pale yellow color and double in volume.

4.- Add in vanilla extract. Mix for a minute. Add in milk, mix for another minute. Add this mixture to your dry ingredients and using a spatula fold it all until you don’t see any leftover flour. Set aside.

5.- In a clean bowl, whip your egg whites in medium high speed for about 2 minutes. Then, in high speed whip until the mixture reaches high peaks.

6.- Using a spatula, fold in half of your egg whites into your flour-yolk mixture until you no longer see any egg whites. Then, fold in the other half of your egg whites.

7.- Pour batter into your prepared cake pan and bake for about 20 minutes until a toothpick inserted in the middle comes out clean and the top is lightly golden color. Let it cool in the pan for 30 minutes.

For the 3 leches mixture

1.- In a bowl or a big measurement cup mix sweetened condensed milk, evaporated milk and half & half. Mix well.

2.- After 30 minutes of cooling your cake in the pan, poke holes all over the cake and then pour this 3 leches mixtures on top, slowly.

3.- Place the pan into the fridge for at least 3 hours or overnight.

For the frosting

1.- Make this frosting just before serving the cake.

2.- In a bowl and using an electric mixer, whip your cream in medium-high speed until it looks foamy, about 2 minutes. Add powdered sugar and mix for 30 seconds. Then, increase the speed to high and whip until soft peaks are reached.

3.- Spread this frosting on top of the cake, sprinkle some ground cinnamon or fruit.


Keep this dessert in the fridge.