Quick Recipe Version (TL;DR)
Quick Ingredients
- Cooking spray or butter (for pan)
- 1 cup (130 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 5 large eggs, room temperature, separated
- 1 cup (200 g) granulated sugar, divided
- 1/3 cup (80 ml) whole milk
- 3 tsp vanilla extract, divided
- 1 can (12 fl oz / 354 ml) evaporated milk
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup (240 ml) heavy cream (for soak)
- 2 cups (480 ml) heavy cream, chilled (for topping)
- 1/3 cup (40 g) powdered sugar
- Fresh strawberries or ground cinnamon, for garnish
- Optional: 1–2 tbsp dark rum or brandy
Do This
- 1. Preheat oven to 350°F (175°C). Grease and flour a 9 x 13 inch pan.
- 2. Whisk flour, baking powder, and salt. Beat egg yolks with 3/4 cup sugar until pale; mix in milk and 2 tsp vanilla. Fold in dry ingredients.
- 3. Beat egg whites with remaining 1/4 cup sugar to stiff peaks; gently fold into batter. Spread in pan and bake 25–30 minutes until golden and springy.
- 4. Cool 15 minutes. Whisk evaporated milk, condensed milk, 1 cup cream, 1 tsp vanilla, and optional rum.
- 5. Poke warm cake all over with a fork. Slowly pour milk mixture evenly over cake. Let cool to room temp, then chill at least 2 hours (or overnight).
- 6. Whip 2 cups cold cream with powdered sugar and vanilla to soft, billowy peaks. Spread over chilled cake.
- 7. Garnish with sliced strawberries or a dusting of cinnamon. Slice and serve cold.
Why You’ll Love This Recipe
- Supremely moist, tender vanilla sponge that soaks up a rich three-milk mixture without getting soggy.
- Light, not cloying: the airy cake and whipped cream topping keep it refreshing, even after a big meal.
- Perfect for celebrations: bakes in one pan, serves a crowd, and can be decorated simply or elegantly.
- Make-ahead friendly: actually tastes better after chilling, so you can prep it the day before.
Grocery List
- Produce: Fresh strawberries (or other berries), optional fresh mint
- Dairy: Whole milk, heavy cream, eggs, unsalted butter (or cooking spray), evaporated milk, sweetened condensed milk
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, pure vanilla extract, optional dark rum or brandy, ground cinnamon
Full Ingredients
For the Vanilla Sponge Cake
- Cooking spray or butter, for greasing the pan
- 1 cup (130 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 5 large eggs, at room temperature, separated
- 1 cup (200 g) granulated sugar, divided (3/4 cup + 1/4 cup)
- 1/3 cup (80 ml) whole milk, at room temperature
- 2 tsp pure vanilla extract
For the Tres Leches (Three-Milk) Soak
- 1 can (12 fl oz / 354 ml) evaporated milk
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup (240 ml) heavy cream
- 1 tsp pure vanilla extract
- Optional: 1–2 tbsp dark rum or brandy (for a grown-up version)
For the Whipped Cream Topping
- 2 cups (480 ml) heavy cream, very cold
- 1/3 cup (40 g) powdered sugar
- 1 tsp pure vanilla extract
- Pinch of fine salt
For Garnish
- 1 to 1 1/2 cups fresh strawberries, hulled and sliced, or halved
- OR 1–2 tsp ground cinnamon, lightly sifted over the top
- Optional: fresh mint leaves
Step-by-Step Instructions
Step 1: Prepare the pan and preheat the oven
Set your oven to 350°F (175°C) so it has time to fully preheat.
Lightly grease a 9 x 13 inch baking pan with cooking spray or butter. For extra insurance against sticking, you can also line the bottom with parchment paper and lightly grease the paper. Set the pan aside.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This helps evenly distribute the leavening so your cake rises evenly and stays light.
Set the dry mixture aside while you prepare the eggs.
Step 3: Make the egg yolk batter
In a large mixing bowl, add the egg yolks and 3/4 cup (150 g) of the granulated sugar. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed for 3–4 minutes, until the mixture is very pale, thick, and ribbons off the whisk.
Add the whole milk and 2 tsp vanilla extract to the yolk mixture and mix just until combined. Gently sift or sprinkle the dry ingredients over the yolk mixture and fold with a spatula until no dry streaks remain. Do not overmix; stop as soon as the flour is incorporated to keep the batter light.
Step 4: Whip the egg whites and fold them in
In a clean medium bowl (and with clean beaters), add the egg whites. Beat on medium speed until foamy, then gradually add the remaining 1/4 cup (50 g) granulated sugar while continuing to beat. Increase speed to medium-high and whip until glossy, stiff peaks form. The whites should stand up firmly when you lift the beaters.
Use a spatula to gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then fold in the remaining whites in two more additions, using broad, gentle strokes from the bottom of the bowl up and over, turning the bowl as you go. The goal is to keep as much air in the batter as possible.
Pour the batter into the prepared pan and smooth the top with a spatula so it is level.
Step 5: Bake and cool the cake
Bake the cake at 350°F (175°C) for 25–30 minutes, or until the top is golden, the edges are just starting to pull away from the sides, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Place the pan on a wire rack and let the cake cool for about 15 minutes. You want it to still be warm when you add the milk mixture so it absorbs better, but not piping hot.
Step 6: Prepare the three-milk mixture and soak the cake
While the cake cools slightly, whisk together the evaporated milk, sweetened condensed milk, 1 cup heavy cream, 1 tsp vanilla, and optional rum or brandy in a large measuring jug or bowl with a spout.
Once the cake has cooled for about 15 minutes, use a fork or a skewer to poke holes all over the top of the cake, going almost to the bottom. Make lots of holes (especially around the edges) so the milk mixture can soak in evenly.
Slowly pour the milk mixture evenly over the entire surface of the cake. Go in several passes, allowing the liquid to soak in before adding more. It may look like a lot of liquid, but the sponge will drink it up.
Let the cake cool to room temperature, then cover the pan tightly with plastic wrap and refrigerate for at least 2 hours, preferably 4 hours or overnight. The longer it chills, the more flavorful and moist it becomes.
Step 7: Whip the topping, garnish, and serve
When you are close to serving, make the whipped topping. In a large chilled bowl, combine the 2 cups cold heavy cream, powdered sugar, 1 tsp vanilla, and a pinch of salt. Beat on medium-high speed until soft, billowy peaks form. Do not overbeat; you want it creamy and spreadable, not grainy.
Spread the whipped cream evenly over the chilled cake, creating soft swoops with a spatula or the back of a spoon.
For garnish, either arrange sliced fresh strawberries over the top in rows or a loose pile, or lightly dust with ground cinnamon using a fine sieve. A few small fresh mint leaves add a nice color contrast, if you like.
Slice the cake into 12 squares and serve cold. The cake will be very moist with some of the milk pooling gently around the base of each slice, which is exactly what you want.
Pro Tips
- Use room-temperature eggs. Cold eggs do not whip as well. If you forget, place whole eggs in a bowl of warm (not hot) water for 10–15 minutes before using.
- Do not skip the poking step. Lots of small holes help the milk mixture soak evenly so you get that signature ultra-moist texture in every bite.
- Chill thoroughly. Tres Leches cake tastes best after several hours in the fridge. Overnight is ideal, especially for parties.
- Keep whipped cream soft. Stop whipping as soon as the cream holds soft peaks. Overwhipped cream turns grainy and can separate.
- Taste and adjust sweetness. The cake is meant to be sweet, but you can slightly reduce the powdered sugar in the topping if you prefer a less sweet finish.
Variations
- Coconut Tres Leches: Replace half of the heavy cream in the milk soak with canned unsweetened coconut milk. Top the finished cake with toasted shredded coconut along with or instead of strawberries.
- Coffee Tres Leches: Stir 1–2 tsp instant espresso or instant coffee granules into the warm milk mixture until dissolved. Drizzle slices with a little dulce de leche or caramel sauce just before serving.
- Cinnamon-Mexican Style: Add 1 tsp ground cinnamon to the dry ingredients for the cake and 1–2 tsp to the milk mixture. Garnish generously with cinnamon and, if you like, a drizzle of cajeta (Mexican goat’s milk caramel).
Storage & Make-Ahead
Store the assembled Tres Leches cake covered in the refrigerator for up to 3 days. Because it is very moist and dairy-based, it must be kept chilled. If using fresh strawberries, they are best added the day you plan to serve; sliced berries can soften and release juices after a day or two. For longer prep-ahead, you can bake the sponge cake, cool it completely, wrap it tightly, and refrigerate for up to 2 days or freeze for up to 1 month. Thaw if frozen, then proceed with the milk soak and topping as directed. The finished cake should not be frozen, as freezing can affect the texture of the whipped cream and the soaked sponge.
Nutrition (per serving)
Approximate values for 1 of 12 servings (with whipped cream and milk soak, without garnish): about 450 calories, 24 g fat (including about 14 g saturated fat), 55 g carbohydrates, 40 g sugars, 7 g protein, and 160 mg sodium. Values will vary based on specific brands, exact portion sizes, and garnishes used.
