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A slice of authentic Tres Leches Cake on a plate, topped with whipped cream, cinnamon, and a fresh strawberry.

Vanilla Tres Leches Cake

A delightfully moist and rich vanilla sponge cake soaked in a sweet blend of three milks, then topped with a cloud of homemade whipped cream. This classic Latin American dessert is a perfect balance of light texture and decadent flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Latin American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Vanilla Sponge Cake
  • 6 large eggs separated, room temperature
  • 1 cup granulated sugar divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk room temperature
  • 2 teaspoons vanilla extract
For the Tres Leches Milk Mixture
  • 1 can sweetened condensed milk 14 ounce
  • 1 can evaporated milk 12 ounce
  • 1/2 cup heavy cream or whole milk for a lighter soak
  • 1 teaspoon vanilla extract
For the Whipped Topping
  • 2 cups heavy cream very cold
  • 1/2 cup powdered sugar or to taste
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking pan
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Whisk
  • Spatula
  • Small saucepan

Method
 

Prepare the Vanilla Sponge Cake
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a separate large bowl, using an electric mixer, beat egg yolks with 3/4 cup of the granulated sugar until pale yellow and thick, about 3-5 minutes.
  4. Beat in the milk and 2 teaspoons vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
  6. In a very clean, separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form.
  7. Gently fold one-third of the egg whites into the cake batter to lighten it, then carefully fold in the remaining egg whites until no white streaks are visible. Be careful not to deflate the mixture.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Remove from oven and let cool in the pan for 15-20 minutes. While still warm, use a fork or wooden skewer to poke holes all over the cake, about 1/2 inch apart.
Prepare the Tres Leches Milk Mixture
  1. While the cake is cooling, combine sweetened condensed milk, evaporated milk, 1/2 cup heavy cream, and 1 teaspoon vanilla extract in a medium bowl or large measuring cup. Whisk until well combined.
Soak the Cake
  1. Slowly and evenly pour the milk mixture over the poked cake, allowing it to soak in thoroughly. You might need to tilt the pan slightly to ensure even distribution.
  2. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milks and chill completely.
Prepare the Whipped Topping and Serve
  1. Just before serving, in a large, chilled bowl with an electric mixer, beat the very cold 2 cups heavy cream, powdered sugar, and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter.
  2. Spread the whipped cream evenly over the chilled tres leches cake.
  3. Cut into squares and serve immediately. Garnish with fresh berries, a sprinkle of cinnamon, or a drizzle of caramel, if desired.

Notes

For best results, ensure eggs and milk for the cake are at room temperature. This helps create a smoother batter and a more tender crumb. Chilling time is crucial for the cake to fully absorb the milk mixture and develop its signature moist texture; don't rush this step. For an extra touch of flavor, you can add a tablespoon of rum or Kahlua to the tres leches milk mixture. Store any leftover cake covered in the refrigerator for up to 3-4 days; the cake often tastes even better the next day!