This heavenly Latin American classic features a delicate sponge cake soaked in three rich milks—condensed milk, evaporated milk, and heavy cream—creating an irresistibly moist and creamy dessert. Topped with fluffy whipped cream and fresh strawberries, each spoonful melts in your mouth with pure indulgence. Perfect for celebrations or whenever you crave a show-stopping dessert that looks as elegant as it tastes.
⏱️320 min
📊Medium
👥12 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
200 gall-purpose flour
5 pieceseggs
200 gsugar
240 mlmilk
400 gcondensed milk
400 mlevaporated milk
500 mlheavy cream
2 tspvanilla extract
1 tspcinnamon
400 gfresh strawberries
2 tspbaking powder
0.5 tspsalt
Instructions
1PREHEAT AND PREPARE THE PAN: Preheat your oven to 175°C (350°F). Grease a 9x13 inch rectangular baking pan with butter and line the bottom with parchment paper to ensure easy removal. This prevents sticking and makes for a beautiful presentation when you unmold the cake.
2PREPARE THE DRY INGREDIENTS: Sift together 200g of all-purpose flour, 2 tsp baking powder, and 0.5 tsp salt into a medium bowl. Sifting incorporates air and removes lumps, which creates a lighter, fluffier cake crumb. Set the mixture aside and keep it within arm's reach for when you need it.
3CREATE THE SPONGE CAKE BATTER: Separate your 5 eggs, placing yolks and whites in two separate large bowls. In the yolk bowl, whisk together the yolks with 150g sugar until pale and creamy, about 3 minutes. The mixture should reach a pale lemon color and fall in ribbons from the whisk—this indicates you've incorporated enough air for a light cake.
4WHIP THE EGG WHITES: In the egg white bowl, use an electric mixer on medium-high speed to beat the whites until soft peaks form, about 4-5 minutes. Gradually add the remaining 50g sugar while beating until stiff peaks form and the whites are glossy and thick. These meringue peaks will give your cake its characteristic airy, delicate texture.
5COMBINE THE BATTER: Gently fold the vanilla extract into the egg yolk mixture. Alternate folding in the dry ingredients and egg white mixture in three additions, starting and ending with the dry ingredients. Use a spatula and fold gently to avoid deflating the egg whites—overmixing will result in a dense, tough cake rather than the light sponge you want.
6BAKE THE CAKE: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean and the top is golden brown. The cake should spring back when lightly touched. Do not overbake, as you want the cake to remain tender enough to absorb the milk mixture.
7PREPARE THE THREE-MILK MIXTURE: While the cake cools, combine 240ml whole milk, 400g condensed milk, and 400ml evaporated milk in a large measuring cup or bowl, stirring well to combine. This mixture is the soul of the dessert—the three different milk products create a complex sweetness and creamy texture that makes Tres Leches so special.
8SOAK THE WARM CAKE: Once the cake comes out of the oven, use a fork to pierce it all over, covering the entire surface with hundreds of tiny holes. This creates channels for the milk mixture to penetrate deeply into every layer. Slowly pour the three-milk mixture over the warm cake, allowing it to absorb gradually rather than all at once—this ensures even distribution and proper soaking.
9CHILL AND SET: Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. During this time, the cake will continue to absorb the milk mixture and the flavors will meld together beautifully. The cake should feel moist and spongy throughout when you press it gently.
10PREPARE THE TOPPING: When ready to serve, whip 500ml heavy cream with 2-3 tablespoons of sugar and 1 tsp vanilla extract until stiff peaks form. The cream should be thick and billowy but not grainy—stop the mixer as soon as you reach stiff peaks to avoid overbeating. Spread or pipe this whipped cream evenly over the chilled cake.
11GARNISH AND SERVE: Slice fresh strawberries and arrange them decoratively over the whipped cream. Dust the entire cake lightly with 1 tsp ground cinnamon for an authentic touch and warm spice note. Slice into portions and serve chilled, using a sharp knife dipped in hot water between cuts for clean edges. This cake actually improves a day or two after making it as the flavors continue to develop.