Tres Leches Cake

4.55 (28)
⏱ 75 mins 🍽 Serves 16 🌶 mexican ✅ More effort 🏷 Dessert

This traditional Mexican tres leches cake is a wonderfully moist dessert, perfect for a special occasion or a coffee break. It earns its name from the three varieties of milk used to soak the light sponge. The cake is finished with a layer of softly whipped cream and a dusting of cinnamon. The recipe yields 16 servings and takes about 75 minutes to prepare and bake.

Tres Leches Cake

Ingredients

  • flavourless oil for the tin
  • 4 eggs separated
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 200g plain flour
  • 1 tsp baking powder
  • 100ml milk
  • 410g can evaporated milk
  • 200ml sweetened condensed milk
  • 300ml double cream
  • 2 tbsp icing sugar
  • pinch cinnamon

Method

  1. Set your oven to 180C/160C fan/gas 4. Prepare a 20cm square cake tin by lightly oiling and lining the base and sides.
  2. Place the egg whites and a pinch of salt into a large bowl. Use an electric hand whisk to beat them until foamy for about 3 mins. Continue whisking while gradually adding 150g of the sugar until the mixture is thick and glossy.
  3. In a separate bowl, combine the egg yolks, the rest of the sugar, and the vanilla. Beat for 2 mins until pale and foamy. Fold in the flour, baking powder, and milk using a spatula.
  4. Stir a large spoonful of the egg white mixture into the cake batter to loosen it. Gently fold in the remaining egg whites with a large metal spoon until you achieve a smooth batter, being careful not to overmix.
  5. Transfer the batter to the prepared tin, level the top, and bake for 40-45 mins. A skewer inserted into the centre should come out clean. Meanwhile, combine the evaporated milk, condensed milk, and 3 tbsp of the double cream.
  6. Let the cake cool in its tin for 10 mins. Run a knife around the edges. Poke holes all over the surface with a skewer and pour half of the milk mixture over it. After 5 mins, most liquid should be absorbed. Wait another 5 mins, move the cake to a plate, and pour over more milk until it just begins to seep out. Allow to cool completely.
  7. Whip the leftover cream with the icing sugar until it forms soft peaks. Spread this cream over the cooled cake and finish with a sprinkle of cinnamon. The cake can be prepared a day in advance and kept chilled. Cut into squares to serve.

Nutrition (per serving)

Calories301 kcal
Fat15 g
Saturates9 g
Carbs34 g
Sugars25 g
Fibre1 g
Protein6 g
Sodium120 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisinemexican
DietNut-free, Vegetarian