Cooking Lucid
Tres Leches Cake
An ultra-moist sponge cake soaked in three milks — evaporated, condensed, and heavy cream — topped with billowy whipped cream. Latin America's most celebrated dessert, light yet decadent.
Prep 25 min
Cook 30 min
Total 55 min
Serves 12
Ingredients
Step 1 — Bake the cake
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp kosher salt
- 5 large eggs (separated)
- 1 cup granulated sugar
- ⅓ cup whole milk
- 1 tsp vanilla extract
Step 2 — Three-milk soak
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ½ cup heavy cream
- 2 tbsp rum or brandy (optional)
Step 3 — Top and serve
- 2 cups heavy cream (cold)
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- Ground cinnamon (for dusting)
- Fresh strawberries (optional)
Instructions
- 1
Bake the sponge
Preheat oven to 350°F. Whisk flour, baking powder, and salt. Beat egg yolks with ¾ cup sugar until pale. Add milk and vanilla. Fold in dry ingredients. Beat egg whites to stiff peaks with remaining sugar. Fold into batter. Pour into a greased 9×13 pan and bake 25–30 minutes until golden. Cool completely.
- 2
Soak with three milks
Whisk condensed milk, evaporated milk, heavy cream, and rum if using. Poke cake all over with a fork. Slowly pour milk mixture over the cake. Refrigerate at least 4 hours, or overnight.
- 3
Top and serve
Beat cold heavy cream with powdered sugar and vanilla to stiff peaks. Spread over soaked cake. Dust with cinnamon and garnish with strawberries. Slice and serve chilled.
Nutrition per serving: 340 cal · 7g protein · 38g carbs · 18g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
