Tres Leches Cake

The legendary tres leches cake: a featherlight vanilla sponge soaked in three sweet milks until every bite is impossibly moist. Crowned with whipped cream and fresh strawberries, it is the celebration cake of Mexico.

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Servings

4 servings

Calories

520

Ingredients

• 200 g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 5 large eggs, separated
• 200 g granulated sugar
• 80 ml whole milk
• 1 tsp pure vanilla extract
• 240 ml evaporated milk
• 400 ml sweetened condensed milk
• 240 ml whole milk or heavy cream
• 300 ml heavy whipping cream
• 2 tbsp powdered sugar
• Fresh strawberries, sliced, to top
• Ground cinnamon, for dusting

Instructions

1. Heat the oven to 175°C. Grease a 23 x 33 cm baking dish. Whisk the flour, baking powder, and salt.
2. Beat the egg yolks with 150 g sugar until pale and thick, then stir in the 80 ml milk and vanilla. Fold in the flour mixture gently.
3. In a clean bowl, beat the egg whites to soft peaks, gradually adding the remaining 50 g sugar. Fold into the batter in three additions.
4. Pour into the dish and bake 28-35 minutes, until golden and springy. Cool 10 minutes.
5. Whisk the evaporated milk, condensed milk, and 240 ml milk. Poke the warm cake all over with a fork and slowly pour the milk mixture over it.
6. Cover and refrigerate at least 4 hours or overnight. Before serving, whip the cream with powdered sugar to soft peaks, spread over the cake, and top with strawberries and a dusting of cinnamon.

Pro tips

• Pour the milk soak slowly in two batches so the sponge absorbs every drop.
• Separate the eggs cleanly — even a speck of yolk stops the whites from whipping up tall.
• Serve well chilled for the cleanest slices and best flavor.
• For a grown-up twist, add a spoonful of rum or brandy to the milk soak.

Frequently asked questions