Tres Leches Cake
A tender sponge cake soaked in sweetened condensed milk, evaporated milk, and heavy cream, topped with whipped cream and fresh strawberries. Light, rich, and authentically Latin American.
- Total time
- 75 min
- Servings
- 12
- Calories
- 385
- Protein
- 6g
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs
- 1 cup granulated sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- 2 cups heavy cream (for whipping)
- 3 tablespoons granulated sugar (for whipped cream)
- 1 pound fresh strawberries
Instructions
- 1
Preheat oven to 350°F. Grease a 9x13-inch baking pan and line the bottom with parchment.
- 2
Whisk together flour, baking powder, and salt in a small bowl.
- 3
Beat eggs and 1 cup sugar on high speed until pale and thick, about 5 minutes.
- 4
Add vanilla, then fold in flour mixture in two additions, alternating with milk.
- 5
Pour batter into the prepared pan. Bake 25–30 minutes until a toothpick comes out clean.
- 6
Remove from oven. Let cool 10 minutes, then poke the entire surface with a fork.
- 7
Whisk together condensed milk, evaporated milk, and 1 cup heavy cream in a bowl.
- 8
Slowly pour the milk mixture over the warm cake, letting it absorb. Refrigerate at least 4 hours or overnight.
- 9
Beat 2 cups heavy cream with 3 tablespoons sugar until stiff peaks form.
- 10
Spread whipped cream evenly over the chilled cake.
- 11
Slice strawberries and arrange over the top. Serve cold.
Tools you’ll need
- 9x13-inch baking pan
- parchment paper
- small bowl
- whisk
- electric mixer with whisk attachment
- rubber spatula
- toothpick
- fork
- medium bowl
- measuring cups and spoons
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