Classic Tres Leches Cake

Name: Classic Tres Leches Cake
Prep time: 20 min
Cook time: 30 min
Total time: 7 h
Yield: 12
Cuisine: Mexican
Ingredients: 1 cup all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 5 large eggs, separated; 1 cup white granulated sugar, divided; 1/2 cup whole milk; 1 teaspoon vanilla extract; 12 ounces evaporated milk; 14 ounces sweetened condensed milk; 1/4 cup whole milk; 2 cups heavy whipping cream; 2 tablespoons powdered sugar; 2 envelopes whipped cream stabilizer; Fresh strawberries and extra cinnamon for garnish

A light and airy sponge cake soaked in a sweet three milk blend and topped with fluffy whipped cream.

By Daily Recipes Book· 🌍 Mexican· August 5, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

30 minutes

Total

7 hours

Serves

I first fell in love with this dessert at a small restaurant by the coast in Mexico. The combination of the airy, sponge like cake and the rich, creamy milk soak is truly special, and it has become one of my favorite treats to share at family gatherings.

This is a classic poke cake, which means it is incredibly easy to prepare while looking like a professional bakery creation. My best advice is to be patient with the chilling time. Giving the cake at least six hours in the fridge ensures every single bite is perfectly moist and flavorful.

Ingredients

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
5 large eggs, separated
1 cup white granulated sugar, divided
1/2 cup whole milk
1 teaspoon vanilla extract
12 ounces evaporated milk
14 ounces sweetened condensed milk
1/4 cup whole milk
2 cups heavy whipping cream
2 tablespoons powdered sugar
2 envelopes whipped cream stabilizer
Fresh strawberries and extra cinnamon for garnish

Instructions

1
Preheat your oven to 350 degrees F and lightly grease a cake pan with non stick spray.
2
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3
In a separate large bowl, beat the egg yolks with 3/4 cup of sugar until the mixture is pale yellow. Stir in the 1/2 cup of milk and vanilla extract, then mix in the dry ingredients.
4
In a clean bowl, beat the egg whites until fluffy, gradually adding the remaining 1/4 cup of sugar until stiff peaks form.
5
Gently fold the egg whites into the cake batter, then pour it into your pan and smooth the top.
6
Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5 minutes.
7
Use a fork to poke holes all over the surface of the warm cake. Once completely cool, stir the evaporated milk, condensed milk, and 1/4 cup of whole milk together, then pour the mixture evenly over the cake.
8
Cover and refrigerate for at least 6 hours, preferably overnight.
9
When ready to serve, beat the heavy cream, powdered sugar, vanilla, and stabilizer until stiff peaks form. Spread over the cake and top with fresh strawberries and a dusting of cinnamon.

💡 Tips

Store any leftovers in the refrigerator, covered tightly with plastic wrap, for up to three days. For the best texture, wait until just before serving to add the fresh strawberry garnish so they stay firm and bright.

#Dessert #Mexican #Cake #Make Ahead

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