Tres Leches Cake

Tres Leches Cake

Recipe by Nana PastriesCourse: DessertCuisine: MexicanDifficulty: Easy
Prep Time


Bake Time


Resting time



Simple and delicious spring cake.


  • Vanilla Sponge Cake
  • 3 eggs (room temperature)

  • 95 g sugar

  • 60 ml | ¼ cup milk

  • 1 tsp vanilla extract

  • A pinch of salt

  • 95g | 3/4 cup all purpose flour

  • ½ tsp baking powder

  • Tres Leches/Milk mix
  • 120 ml milk

  • 175 ml evaporated milk

  • 180 ml sweetened condensed milk

  • Whipped cream
  • 240 ml |1 cup heavy cream (very cold)

  • 2 tbsp powdered sugar

  • 1/2 teaspoon vanilla extract

  • Assemble
  • Fresh Strawberries


  • Vanilla Sponge Cake
  • Preheat the oven to 350F/180C.
  • In a large bowl, whisk the egg yolks with 70g (5+5/8 tbsp) of sugar until pale. Set aside.
  • In another large dry bowl, with a clean whisk, bring the egg whites to a foam. Once they are white and frothy, gradually add the 25g (2 tbsp) of sugar and continue to whip until firm. Set aside.
  • Add the milk, vanilla extract and salt to the yolk mixture until fully combined.
  • Sift the flour and baking powder into the egg yolk mixture, gently whisking and folding the ingredients in until just combined.
  • Add about a third of the whipped egg whites into the egg yolk mixture and gently fold it in using your rubber spatula.
  • Pour it all into the whipped egg whites and begin folding the two mixtures gently until fully combined.
  • Pour the batter into a greased and lined 6″ cake pan.
  • Bake at 350F/180F for 25-30 minutes.
  • Allow the cake to cool.
  • Tres Leches/Milk mix
  • Whisk together the milk, evaporated milk and sweetened condensed milk.
  • Place plastic wrap on the clean cake pan that you used to bake the cake and then put the vanilla sponge over it.
  • Poke holes into the cooled sponge cake with a fork, covering the entire surface.
  • Pour the “tres leches mixture” over the cake, allow the milk to soak in before covering with plastic wrap.
  • Place the cake into the fridge for at least 7 hours, but preferably overnight.
  • Whipped cream
  • In a large bowl, add the heavy cream, powdered sugar and vanilla extract.
  • Whip on medium-high speed using an electric hand mixer until medium peaks form.
  • Assemble
  • Pipe the whipped cream over the cake (I used the first trick to get the piping style without the metallic tip) and add fresh strawberries over it.
  • Remember to keep covered in the refrigerator, it lasts 4-5 days in good condition
  • Enjoy!

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