Tres leches cake

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • For the cake:
  • 1 cup and 2 tbsp - cake flour (or use 1 cup all-purpose flour/maida)
  • 1.5 tsps - baking powder
  • 1/4 tsp - salt
  • 5 - whole eggs, separated
  • 1 cup - sugar, sifted
  • 1 tsp - vanilla
  • 1/3 cup - milk
  • 1 can - evaporated milk
  • 1 can - sweetened, condensed milk
  • 1/4 cup - heavy cream
  • For the icing:
  • 1 pint - heavy cream for whipping
  • 3 tbsps - sugar

How to Make Tres leches cake

  • Preheat oven to 350 degrees F.
  • Butter a 9 x 13 inch pan liberally until coated.
  • Sift and combine flour, baking powder, and salt in a large bowl.
  • Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
  • Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
  • Beat egg whites on high speed until soft peaks form.
  • With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
  • Fold egg white mixture into the batter very gently until just combined.
  • Pour into prepared pan and spread to even out the surface.
  • Bake for 35 to 45 minutes or until a toothpick comes out clean. Allow to cool.
  • Combine condensed milk, evaporated milk, and heavy cream in a small pitcher.
  • When cake is cool, pierce the surface with a fork several times.
  • Slowly drizzle all but about 1 cup of the milk mixture - try to get as much around the edges of the cake as you can.
  • Allow the cake to absorb the milk mixture for 30 minutes.
  • If you find that it's very soggy in spite of not pouring in all the milk mixture, let it sit in the fridge for some time.
  • To ice the cake, whip 1 pint heavy cream with 3 tbsps of sugar until it is thick and spreadable.
  • Spread over the surface of the cake.
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