Traditional Mexican Tres Leches Cake

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A moist sponge cake soaked with three kinds of milk and topped with whipped cream for a luscious and iconic Mexican dessert. This Mexican-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 5, separated large eggs
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/4 cup heavy cream
• 1 1/2 cups (for topping) heavy whipping cream
• 1/4 cup (for topping) powdered sugar
• 1/2 tsp (for garnish) ground cinnamon

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
2. Step 2: In a medium bowl, sift together 1 cup all-purpose flour and 1 1/2 tsp baking powder.
3. Step 3: In a large bowl, beat 5 egg yolks with 3/4 cup granulated sugar on high speed for 5 minutes until thick and pale yellow.
4. Step 4: Stir in 1/3 cup whole milk and 1 tsp vanilla extract into the yolk mixture.
5. Step 5: Gently fold in the flour mixture until just combined.
6. Step 6: In a separate clean bowl, beat 5 egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
7. Step 7: Carefully fold the beaten egg whites into the batter, preserving as much air as possible.
8. Step 8: Pour batter into prepared baking dish and bake for 25-30 minutes until a toothpick inserted comes out clean.
9. Step 9: Let cake cool completely in the dish.
10. Step 10: In a bowl, whisk together 1 can sweetened condensed milk, 1 can evaporated milk, and 1/4 cup heavy cream.
11. Step 11: Poke holes all over the cooled cake using a fork and slowly pour the milk mixture evenly over the cake, allowing it to soak in.
12. Step 12: Refrigerate cake for at least 4 hours or overnight.
13. Step 13: Before serving, whip 1 1/2 cups heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form.
14. Step 14: Spread whipped cream over the soaked cake and dust with 1/2 tsp ground cinnamon.
15. Step 15: Slice into squares and serve chilled.