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Tres Leches Cake! May 5, 2010

Posted by graciegrapes in Food.

After watching Food Network and discovering what a tres leches cake was, I have been seeking to try one out. The closest I have really gotten was the tes leches cheesecake at Cheesecake Factory. Earlier last week my sister posted a link on my Facebook wall for this recipe. She was coming into town for the weekend, so I decided that it would be our baking project!

Sister and I couldn't wait, so this slice isn't as moist... but still DELICIOUS

To find out how to put the cake together…

The cake is basically a sponge cake that is soaked in a three milk mixture.  What results is a wonderfully light and extremely moist cake.  Surprisingly this cake does not get soggy at all, in fact it only gets better the longer is sits.  Leftovers are DIVINE!

Tres Leches Cake
courtesy of Brown Eyed Baker


  • 1 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 eggs, separated
  • 1 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk  *I don’t normally drink/use whole milk, but I felt it was necessary for this cake 🙂
  • 1 can (12oz) evaporated milk
  • 1 can (14oz) condensed milk
  • 1/4 cup heavy cream

    Yolks + dry ingredients

Preheat oven to 350 degrees.

Beat the egg whites

Whisk together flour, baking powder, and salt; then set aside.  In another bowl using an electric mixer whisk the egg yolks and 3/4 cup granulated sugar until thick and pale yellow.  Add in whole milk and vanilla extract and combine. Gently fold egg mixture into flour mixture until well combined.  In yet another bowl (I hate using multiple bowls when cooking, but this cake is SOO worth it), beat the egg whites until soft peaks start to form, then slowly add the remaining 1/4 cup granulated sugar.  It’s important to keep the mixer ON when adding the sugar, otherwise your egg whites will fall.  Continue to beat the egg whites and sugar until stiff peaks form.

Fold whites into batter

Gently fold egg whites into the batter until combined; be careful not to over-mix.  Over-mixing now will ruin the airiness of the cake.  Once just combined pour batter into a greased and floured 9×13 inch baking pan.  Bake for 30 minutes (or until toothpick comes out clean), turn onto cooling rake, and allow to cool.

Cake fresh out of the oven

While cake it cooling, mix together evaporated milk, condensed milk, and cream.  Place cooled cake into a rimmed dish (or plastic container) and poke all over with a fork.  Slowly drizzle the milk mixture over the cake, especially around the edges.  Allow the cake to soak for about 30 minutes.

The topping for the cake it fresh whipped cream.  You can always use store bought, however making your own whipped cream contributes to the freshness of the cake!

Homemade Whipped Cream

Whipped Cream “Frosting”

Whip up the cream


  • 2 cups heavy cream
  • 3 tablespoons granulated sugar

Whip the cream and sugar until thick and stiff peaks form.  Top your cake and ENJOY!!



1. Michelle {Brown Eyed Baker} - May 5, 2010

So glad that you and your sister enjoyed this cake! It’s definitely a new favorite of mine 🙂

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