Tres Leches Cake Simple Healthy

The BEST authentic homemade Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!

Tres leches literally means, “three milks”  and tres leches cake is an ultra light sponge cake soaked in a sweet milk mixture.  Tres leches cake is a popular cake in Mexico and Latin America.  It really wouldn’t be a Cinco de Mayo celebration this easy cake recipe!

The cake is similar to an angel food cake. The whipped egg whites in the batter make it extra light and spongy. After baking the cake you poke holes in it with a fork and pour three types of milk over the top–evaporated milk, sweetened condensed milk, and whole milk–hence the name “tres leches”.

I’m really excited to share this recipe with you today, because this cake is really one of my favorites. I first tried a Tres Leches Cake about 15 years ago at a pot luck at work when a co-worker (who is Cuban) brought it for us to try. All I can say is that it was love at first bite. I usually love sponge cakes that are soaked in some sort of liquid, but this cake tops them all.

This really is one of my all time favorite cakes and hubs even declared this better than Sex in a Pan. That’s saying a lot for him, considering he’s lactose intolerant and made an exception for this cake.

Tres Leches Cake literally means three milks cake, also known as pastel de tres leches or torta de tres leches. It’s basically a sponge cake soaked in 3 different kinds of milk. It may sound pretty simple, but it’s to die for.

My version here is a butter free cake, a very light sponge cake with lots of air bubbles soaked in the milk sauce overnight, then topped with whipped cream, some cocoa powder and some berries.

Start by combining flour, baking powder and salt in a large bowl.  Separate the eggs and add sugar to the egg yolks.  Mix well and add milk and vanilla to the same bowl.  Pour the egg yolk mixture over the flour mixture and stir to combine.  Beat the egg whites in a separate bowl, add sugar and beat to stiff peaks.  Fold the egg whites into the batter and fold in to combine.  Smooth the mixture into your 9×13 pan and bake for 25-30 minutes.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

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