Tres leches cake recipe

Make the best tres leches cake ever! It has sponge cake, three milk filling, and sweetened whipped cream and is 100% homemade. 

– 5 large eggs , separated and at room temperature – 1 cup (200 grams) granulated sugar , divided – 2 teaspoons (10 ml) vanilla extract – 1/4 cup (60 ml) whole milk – 1 cup (125 grams) all-purpose flour , spooned & leveled – 1 teaspoon baking powder – 1/4 teaspoon salt


– 1 (14 ounce) can sweetened condensed milk – 1 (12 ounce) can evaporated milk – 1/2 cup (120 ml) heavy whipping cream – 2 cups (480 ml) cold heavy whipping cream – ⅓ cup (40 grams) powdered sugar – 2 teaspoons (10 ml) pure vanilla extract



Preheat the oven to 350°F (177°C). Beat egg yolks, vanilla extract, and 3/4 cup (150 grams) granulated sugar in a large bowl until light and doubled (2–3 minutes).

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Fully incorporate whole milk. Mix all-purpose flour, baking powder, and salt in a separate bowl. Do not overmix dry ingredients with egg yolks.

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Mix egg whites in a clean bowl to soft peaks. Slowly add the remaining 1/4 cup (50 grams) sugar for stiff peaks. Add 1/3 of the egg whites to the batter, then the rest until combined.

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Pour batter into an ungreased 9x13 baking pan and bake for 20–25 minutes until a toothpick inserted into the center comes out clean.

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In a large bowl, beat sweetened condensed milk, evaporated milk, and heavy whipping cream. Keep 1/2 cup filling tightly covered in the fridge. Pierce cake with fork or skewer.

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Make more holes in the cake and swirl the pan to slowly pour the remaining filling over it. Keep tightly covered in the fridge for 2 hours.

Also See: 

 Bread pudding recipe