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Tres Leches Cake - Mexican Three Milk Cake

Tres Leches Cake – Mexican Three Milk Cake

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  • Author: Sylvie Taylor
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: Serves 15 1x
  • Category: Cakes
  • Cuisine: Mexican Food


Tres Leches is one of those cakes that is made to serve a crowd! Other than a strong arm for whipping your eggs, this comes together pretty quickly and is a great make ahead for celebrations.



9 eggs, separated
125 grams / 2/3 cup superfine/caster sugar
1 tablespoon vanilla extract
320 grams / 2 cups plain flour
Three Milk Sauce
397 milliliter’s sweetened condensed milk
340 milliliter’s evaporated milk
250 milliliters / 1 cup milk
1 tablespoon vanilla extract
300 milliliter’s whipping cream
25 grams / 1/4 cup confectioners/icing sugar


  • Grease a baking dish with butter and preheat the oven to 180°C/350F.
  • Place the egg whites into a bowl and whip until soft peaks form, for approximately 5 minutes with a hand beater.
  • Slowly add in the sugar a tablespoon or two at a time and beat further until the egg whites hold stiff peaks and they look slightly glossy (the sugar will have dissolved by this point).
  • In a separate bowl, beat the egg yolks until they have doubled in size and are a pale yellow, approximately 6 minutes with a hand beater.
  • Add in the vanilla extract to the egg yolks and beat a further minute to fully combine.
  • Fold the egg yolks into the egg whites gently, until fully combined.
  • Add in the flour and fold carefully and gently until a smooth batter has formed and no dry patches remain in the bowl.
  • Pour into your baking dish and smooth out to evenly spread over the whole baking dish.
  • Place in the oven and bake until lightly golden on top, approximately 25 minutes or until a skewer comes out clean.
  • Remove and allow to cool fully in your baking tray.
  • To make the milk soak, place the sweetened condensed milk, evaporated milk, milk and vanilla extract into a bowl and stir to combine.
  • Poke holes all over the top of the cake with a fork or skewer.
  • Carefully and evenly pour the three milks over the cake, allowing time for the mixture to sink in.
  • Refrigerate to soak in for at least 30 minutes.
  • Whip the cream with the sugar until soft peaks form and spread over the cake.
  • Slice and serve.


Folding in the flour: Folding the flour into the whipped eggs is a slow process as the flour will clump up and you might have no visible patches of flour remaining on the edges of your bowl, but there might be portions remaining in the center of the batter.

Height of your cake: Tres Leches is typically not a high cake, a slice is usually 2-3 inches high and when you bake it at this height 25 minutes of baking should result in a skewer coming out clean.

Keeping the cake: Keep refrigerated when not serving, and this keep for up to 3 days (if everyone doesn’t eat it swiftly).

Adapted from Pati’s Mexican Table

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