Tres Leches Cake

Follow our step-by-step guide on how to make Tres Leches Cake.

1. Step 1

   Start by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing and flouring it to ensure your cake comes out easily after baking. In a large mixing bowl, cream together 1 1/2 cups of sugar and 3/4 cup of unsalted butter until the mixture is fluffy and a pale yellow color, which should take about 3 to 5 minutes. Next, add the 6 egg yolks one at a time, mixing well after each addition to create a smooth batter. In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually incorporate this dry mixture into the egg yolk mixture, alternating with 1 1/2 cups of whole milk, until everything is well combined. Stir in 1 teaspoon of almond extract for that delightful flavor boost. Now, in another bowl, beat the 6 egg whites with 3/4 teaspoon of cream of tartar until frothy. Gradually add 2 tablespoons of sugar, continuing to beat until stiff peaks form. Gently fold the egg white mixture into the batter, being careful to retain as much volume as possible. Pour the batter into your prepared baking pan and bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack. While the cake is cooling, whisk together the sweetened condensed milk, evaporated milk, and 2 tablespoons of whole milk in a bowl. Once the cake has cooled, use a large fork or skewer to poke holes all over the surface. Pour the three-milk mixture over the cake, allowing it to soak in. For the topping, beat 1 pint of heavy whipping cream with 1/4 cup of sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread the whipped cream over the soaked cake and refrigerate for at least 1 hour before serving. This cake is best enjoyed a day or two after making, as the flavors meld beautifully over time.