A Soft, Milky, and Irresistibly Moist Cake
Have you ever tried a cake that’s soaked in three types of milk?
Do you like your Tres Leches extra moist or just lightly soaked?
What’s your favorite topping — whipped cream or meringue?
Have you ever compared Puerto Rican Tres Leches to the Mexican version?
Ingredients
For the Cake:
6 large (or 7 medium) eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ cup whole milk
1 teaspoon pure vanilla extract
For the “Tres Leches” Mixture:
1 (14-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 ½ cups full-fat milk
For the Whipped Topping:
2 cups heavy cream
3 tablespoons granulated sugar (adjust to taste)
1 teaspoon vanilla extract (optional)
Step-by-Step Preparation
- Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray, then lightly dust it with flour. Set aside.
- Separate and Whip the Eggs
Carefully separate the egg whites from the yolks.
In a large mixing bowl:
Beat the egg whites on low speed until soft peaks form.
Gradually add the 2 cups of sugar, continuing to beat until stiff peaks form — the mixture should look glossy and firm.
In a separate bowl:
Beat the egg yolks until they become pale yellow and slightly thickened.
Gently fold the yolks into the egg white mixture using a slow folding motion to maintain the airiness.
- Mix the Dry Ingredients
Sift together the flour and baking powder to remove any lumps.
Add the vanilla extract to the egg mixture, then gradually fold in the flour mixture, alternating with the ½ cup milk.
Mix slowly until well combined, being careful not to overmix.
- Bake the Cake
Pour the batter evenly into your prepared baking dish.
Bake for 25–30 minutes, or until:
The top is lightly golden, and
A toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan.
- Prepare the Tres Leches Mixture
In a blender (or using an electric mixer), combine:
Evaporated milk
Sweetened condensed milk
Full-fat milk
Blend on high speed until completely smooth and well-mixed.
- Soak the Cake
Once the cake is fully cooled:
Use a fork or skewer to prick holes all over the top.
Slowly pour the milk mixture evenly across the surface, allowing the cake to absorb it gradually.
Repeat until all the milk mixture is used.
Cover the dish with plastic wrap and refrigerate for at least 2 hours (overnight for best results).
- Make the Whipped Topping
In a chilled mixing bowl:
Beat the heavy cream with sugar (and vanilla if desired) until soft to medium peaks form.
Be careful not to over-whip — you want a fluffy, creamy texture.
Spread the whipped cream evenly over the top of the chilled cake.
- Serve and Enjoy
Slice the cake into squares and serve cold.
Each bite should be sweet, creamy, and perfectly balanced — not too soggy, just beautifully moist.
Tips for the Perfect Tres Leches
For a sweeter and richer result, add more condensed milk or replace part of the full-fat milk with heavy cream.
For a lighter version, use low-fat milk instead of full-fat milk.
Garnish with a sprinkle of cinnamon powder or toasted coconut flakes for extra flavor.
The cake tastes even better the next day — the flavors blend beautifully overnight.
The Final Look:
A light, fluffy sponge cake drenched in three creamy milks, topped with a smooth cloud of whipped cream. Each slice glistens with sweetness, delivering the perfect balance of texture — soft, moist, and irresistibly tender.
I hope you enjoy this delicious recipe with your loved ones