Tres Leches Cake | Delish D'Lites

Torta De Tres Leches (3 Milks Cake)

Course Dessert
Cuisine Mexican
Keyword tres leches
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12


  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs separated
  • 1 cup granulated sugar divided
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk
  • 1 can 12 oz evaporated milk
  • 1 can 14 oz sweetened condensed milk
  • ¼ cup heavy cream
  • For the icing:
  • 1 ¾ cups heavy cream
  • 1 teaspoon vanilla extract
  • 2 ½ tablespoons sugar


  1. Preheat oven to 350 degrees. Line a 9 x 13 inch pan with parchment paper, leaving flaps on either side of the pan to form "handles". Spray the parchment with cooking spray.
  2. Combine flour, baking powder, and salt in a large bowl. Separate eggs.
  3. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
  4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff.
  5. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
  6. Bake for 35 to 45 minutes or until a toothpick comes out clean. Cool the cake in a baking rack, then turn cake out onto a rimmed platter.
  7. Combine condensed milk, evaporated milk, and heavy cream in a small jar or pitcher. When cake is cool, pierce the surface with a fork or toothpick several times. Slowly drizzle all but about 1/2 cup of the milk mixture—use a basting brush to get as much around the edges of the cake as you can.
  8. Allow the cake to absorb the milk mixture for at least 30 minutes. To ice the cake, whip 1 3/4 cups heavy cream with 2 1/2 tablespoons of sugar until it's thick and spreadable.
  9. Spread the whipped cream over the surface of the cake. Cut into squares and serve.