Authentic Tres Leches Cake Recipe (Three Milks Cake)

Ingredients

• 188 gplain flour
• 6 gbaking powder
• 1.25 gsalt
• 5 largeeggs, separated
• 200 gsugar
• 5 mlvanilla extract
• 80 mlwhole milk
• 397 gsweetened condensed milk
• 397 gevaporated milk
• 120 mlwhole milk
• 360 mldouble cream
• 2.5 mlvanilla extract
• 1.25 gsalt
• 30 gicing sugar
• to tastemaraschino cherries

Instructions

1. 1

   Prepare ingredients

   Read through the instructions and measure out the ingredients before starting.

2. 2

   Heat the oven

   Preheat the oven to 175°C. Coat a 23 × 33 cm baking dish with cooking spray and set it aside.

3. 3

   Mix dry ingredients

   Whisk the flour, baking powder and salt together in a large bowl, then set the bowl aside.

4. 4

   Combine yolk mixture

   In a stand mixer, beat the egg yolks with the sugar until pale yellow. Mix in the vanilla and 80 ml milk, then fold this mixture into the flour mixture until combined.

5. 5

   Whip egg whites

   Make sure the mixer bowl is clean, then beat the egg whites to stiff peaks, about 4–5 minutes in total. Avoid overbeating, and fold the whites into the cake batter until combined.

6. 6

   Bake the sponge

   Transfer the batter to the prepared baking dish. Bake for 30–35 minutes, then leave the cake to cool completely.

7. 7

   Mix three milks

   Whisk the condensed milk, evaporated milk and 120 ml whole milk together in a bowl. Set aside.

8. 8

   Soak the cake

   Once the cake is cool, prick it all over with a fork. Pour the milk mixture evenly across the surface, then refrigerate for 2 hours or overnight, until the milk has soaked into the cake.

9. 9

   Whip the cream

   Put the double cream, vanilla and salt in a stand mixer. Sift in the icing sugar and mix until soft peaks form.

10. 10

    Finish and serve

    Spread the whipped cream evenly over the cake. Slice and serve with maraschino cherries.

What is tres leches cake?

Tres leches means “three milks” in Spanish, referring here to the condensed, evaporated and whole milk poured over a sponge. The cake is a much-loved dessert across Latin America, though its precise origins are debated.

This version uses separated eggs to give the sponge a light structure, then chills it so the milk mixture can soak through. A layer of whipped cream and cherries provides a soft, fresh finish to the sweet, rich cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 426 calories, 10g protein, 54g carbs, 19g fat.

The sponge's flour and sugar provide most of the carbohydrates, while the milk mixture and cream contribute much of the fat; eggs and dairy provide the protein. Serve a slice with fresh berries for a fruity contrast, or alongside a lighter main meal if you want to balance the overall menu.

Build an airy sponge

Dry ingredients: whisk the flour, baking powder and salt evenly before combining them with the yolk mixture, so the raising agent is distributed through the batter.

Egg whites: use a clean mixer bowl and whip the whites to stiff peaks, stopping once they hold their shape. Fold them in gently to keep as much air in the batter as possible.

Let the cake absorb the milk

Prick the cooled sponge across its surface so the milk mixture has paths into the cake. Pour slowly and cover the whole top rather than concentrating the liquid in one spot.

The chilling period is part of the method, not just a cooling step: give the cake at least 2 hours, or leave it overnight, for the milk to soak in.

Check the texture and timing

Sponge: bake for 30–35 minutes, then let it cool completely before adding the milk mixture. The recipe gives the baking time as a range, so begin checking towards the earlier end.

Cream: whip to soft peaks, which should hold gently but still look supple. Stop before it becomes stiff or grainy, then spread it over the chilled cake.

Choose the right dairy

Three-milk mixture: sweetened condensed milk brings sweetness and body, while evaporated milk and whole milk loosen it enough to pour over the sponge.

Topping: the recipe specifies heavy whipping cream; double cream is the closest common UK equivalent. Whip it with the vanilla, salt and icing sugar just before spreading.

Serve and portion

Cut the cake into 12 portions and add maraschino cherries at serving time. Its creamy sweetness pairs well with unsweetened coffee or a bowl of fresh berries.

Use a sharp knife and wipe it between cuts for neater slices. Keep the cake chilled until you are ready to serve.

Recipe notes & tips

• Separate the eggs while they are cold, then let them come to room temperature before mixing.
• Make sure no yolk gets into the whites, as even a little can make them harder to whip.
• Fold the whipped whites into the batter in a few additions to help preserve the airy texture.
• Let the sponge cool fully before pouring over the milk mixture.
• Pour the milk mixture across the entire cake in a slow, steady stream.
• Add the cherries just before serving so the topping stays neat.

Variations

• Berry topping: serve each slice with fresh berries instead of maraschino cherries.
• Cinnamon finish: dust a little ground cinnamon over the whipped cream before serving.
• Coffee pairing: serve with unsweetened coffee for a contrast to the sweet cake.
• Vanilla topping: add a little extra vanilla to the whipped cream for a more pronounced flavour.
• Individual portions: cut the chilled cake into squares and top each one with cream and a cherry.

Common mistakes to avoid

• Dirty mixer bowl: grease can prevent the egg whites from whipping properly, so clean and dry the bowl before beating them.
• Overbeating egg whites: whites that look dry can be difficult to fold in; stop once stiff peaks form.
• Rough folding: vigorous mixing knocks air out of the batter, so fold gently until no obvious streaks remain.
• Pouring while warm: a warm sponge can turn soggy or uneven; cool it completely before adding the milks.
• Skipping the chilling time: the liquid needs time to soak through, so refrigerate for at least 2 hours.
• Overwhipping the topping: stiff or grainy cream is harder to spread smoothly; stop at soft peaks.

How to store

Cover and refrigerate the cake, and use it within 3 days. Serve chilled; reheating is not recommended because it can soften the whipped cream and affect the soaked texture.

Frequently asked questions