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Mexican Tres Leches Cake
A light sponge soaked in three milks — condensed, evaporated and cream — topped with whipped cream.
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30 minPrep🔥
30 minCook🍽️
10Serves📊
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Ingredients
- 5 eggs, separated
- 200g sugar
- 200g flour
- 1 tsp baking powder
- 1 tsp vanilla
- For soak: 1 can condensed milk, 1 can evaporated milk, 200ml double cream
- For topping: 300ml double cream, 2 tbsp sugar
- Cinnamon to dust
Instructions
- Whisk the egg whites stiff, then add sugar; fold in yolks one at a time.
- Fold in the flour, baking powder and vanilla.
- Bake at 180C in a lined tin for 25-30 minutes.
- Cool, then pierce all over with a skewer.
- Mix the three milks and pour evenly over the cake; rest 4 hours.
- Whip the topping cream with sugar and spread over.
- Dust with cinnamon.
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Tara’s tips
- Pierce the cake well so the milks soak right through.
- It must rest at least 4 hours — overnight is best.
Serving suggestions
- Serve chilled.
Storage & reheating
Keeps 3 days in the fridge.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why three milks?
The combination gives a unique richness that no single dairy does alone.
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