Tres Leches Cake

5 from 1 vote

Also known as Three Milk Cake, this classic Mexican dessert is a sponge cake that is drenched in three types of milk, and topped with a generous layer of homemade whipped cream!

Prep Time45

Cook Time30

Total Time1 15

Course: Cakes

Cuisine: Mexican

Keyword: cake, milk, tres leches cake

Servings: servings

Calories: 614kcal

Author: Marsha

Ingredients

For the Cake

2 ¼ cups (280g) cake flour*
2 ¼ teaspoons baking powder
½ teaspoon salt
3 large eggs room temperature
1 ¼ cups (250g) caster/granulated sugar
1 ½ teaspoons vanilla extract
¾ cup (170g) unsalted butter melted
¾ cup (180g) Greek-style yogurt

For the Milk Mixture

1 cup (240ml) whole milk
1 can (14oz/397g) sweetened condensed milk
1 can (12oz/354ml) evaporated milk

For the Topping

2 cups (480ml) double/heavy cream
½ cup (62g) icing/powdered sugar
1 teaspoon vanilla extract

Instructions

For the Cake

Preheat the oven to 180C/350F/Gas 4, and grease a 13x9-inch pan. Set aside.
Whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined.
Gradually fold in the dry ingredients.
Pour the batter into the prepared pan, and spread out evenly. Bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool completely in the pan on a wire rack.

For the Milk Mixture

In a large measuring jug, whisk together the milk, condensed milk, and evaporated milk until combined.
Poke holes all over the top of the cake using a fork. Slowly pour the milk mixture over the entire cake.
Optional, but recommended: Cover and refrigerate for at least 1 hour or overnight to allow the cake to soak up the milk mixture.

For the Topping

Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken.
Add the icing sugar and vanilla and whip until medium to stiff peaks form.
Spoon the whipped cream onto the cake and spread out evenly. Top with fresh fruit if desired.
Slice, serve, and enjoy!

Video

Notes

*Make your own cake flour! Measure out 2 and 1/4 cups (280g) of plain/all-purpose flour, remove 4 tablespoons, and replace with 4 tablespoons of cornflour/cornstarch. Sift well.

Leftover cake can be stored, covered tightly, in the fridge for up to 3 - 4 days.

This cake can also be covered tightly and frozen for up to 3 months. Thaw overnight before adding the milk mixture and topping.

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