Homemade from scratch, this traditional Tres Leches Cake has a sweet and tender vanilla crumb drenched in three milks and topped with a cloud of fluffy whipped cream. Light, airy and wonderfully moist, you can whip up this dessert when you want something sweet that won't weigh you down.
Prep Time30 minutesminutes
Cook Time30 minutesminutes
Additional Time2 hourshours
Total Time3 hourshours
For the Cake
6eggs, separate the yolks and whites
1 ¼cupsgranulated sugar, divided
1 ½cupsall purpose flour
112 oz can evaporated milk
114 oz can sweetened condensed milk
½cupheavy whipping cream
For the Whipped Topping
2cupsheavy whipping cream
Preheat oven to 350°F and lightly grease a 9x13” baking dish. Set aside.
In the bowl of a stand mixer, beat egg yolks, 1 cup of sugar and vanilla extract with the paddle attachment for 2 minutes, until pale yellow and smooth.
Sift the flour, baking powder and salt into a mixing bowl. Slowly add the dry ingredients, alternating with the milk, to the egg yolk mixture, mixing on low speed. Continue mixing on low speed until the batter comes together.
Transfer batter to a large mixing bowl and clean and dry the stand mixer bowl.
Add the egg whites to the mixer and beat on medium speed (with the whisk attachment) for 2 minutes, until soft peaks form. Slowly add in the remaining ¼ cup of granulated sugar and continue beating until medium peaks form (don’t over-beat).
Gently fold the egg whites into the cake batter, being careful not to deflate the batter too much. Fold until it’s just combined.
Transfer the batter to the prepared baking dish and use a spatula to smooth the top. Bake for 30 minutes, or until a toothpick comes out clean. Move the cake to a cooling rack for 10 minutes.
Meanwhile, whisk together the evaporated milk, sweetened condensed milk and heavy cream.
Poke holes in the top of the cake using a fork or a large toothpick. Slowly pour the milk mixture over top, making sure to soak the cake evenly. Transfer cake to the fridge to cool completely, covering the top of the cake with foil or saran wrap.
Once the cake is chilled, in a stand mixer, beat 2 cups of heavy cream until soft peaks form. Add in the sugar and continue mixing just until stiff peaks form. Don’t over-mix the whipped cream - it should be light and fluffy.
Spread the whipped cream over the top of the cake. Serve immediately or store up to 24 hours before serving. Garnish with maraschino cherries on top when serving, if desired.
To Store: Store for up to 4 days in the refrigerator in an airtight container lined with dry paper towels.
To Freeze: Wrap tightly in foil without soaking or frosting and freeze for up to 3 months. Let thaw in the fridge overnight before soaking and frosting.