Tres Leches Cake
A light sponge cake soaks up three milks — condensed, evaporated, and whole — and gets a cloud of whipped cream on top. It bakes in one 8-inch square pan, about 4 generous squares. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Bake the sponge until a toothpick comes out clean so the eggs are fully cooked. This milk-soaked cake must stay refrigerated at 40°F or below. Do not leave it out more than 2 hours (1 hour if above 90°F).
Allergens: wheat, milk, egg
Equipment
- 8-inch square baking pan
- mixing bowls
- electric mixer
- fork or skewer
- measuring cups
- spatula
Ingredients (for 4 servings)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs, room temperature
- 3/4 cup sugar (for cake)
- 1/4 cup whole milk (for cake)
- 1 teaspoon vanilla extract
- 2/3 cup sweetened condensed milk
- 2/3 cup evaporated milk
- 1/3 cup whole milk (for soak)
- 1 cup heavy cream, cold
- 2 tablespoons sugar (for topping)
Directions
1. Heat the oven to 350°F. Grease an 8-inch square pan. Whisk the flour, baking powder, and salt in a bowl.
2. Beat the eggs and 3/4 cup sugar on high speed 5 minutes until thick, pale, and doubled. Beat in 1/4 cup milk and the vanilla.
3. Gently fold in the flour mixture just until no streaks remain. Spread in the pan.
4. Bake 22 to 25 minutes until golden and springy and a toothpick in the center comes out clean (the center passes 160°F well before this point).
5. Whisk the condensed milk, evaporated milk, and 1/3 cup milk in a measuring cup. Poke the warm cake all over with a fork and slowly pour the milk mixture over it.
6. Cool 20 minutes, cover, and refrigerate at least 4 hours or overnight so the milk soaks in (the chill time is included in the cook time).
7. Beat the cold cream with 2 tablespoons sugar to soft peaks. Spread over the cold cake and cut into 4 squares.
8. Return the cake to the refrigerator right after serving — no more than 2 hours out (1 hour if the room is above 90°F).
Skill taught
Baking a light sponge and soaking it evenly with a milk mixture.
Affordable substitution
Top with a thin layer of the soak milks and cinnamon instead of whipped cream, and use store-brand canned milks.
Optional variation
Top each square with sliced fresh strawberries or diced mango.
Leftovers & storage
Cover and refrigerate within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Serve cold; do not reheat.