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Creamy Tres Leches Cake Recipe Easy Authentic Moist Sponge Delight

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A moist and fluffy sponge cake soaked in a trio of milks and topped with light whipped cream, delivering a nostalgic and delicious dessert perfect for celebrations or everyday treats.

Ingredients

Scale
  • 1 cup all-purpose flour (125g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated, room temperature
  • 1 cup granulated sugar, divided
  • ⅓ cup whole milk (80ml)
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz / 354 ml) evaporated milk
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • ½ cup whole milk (120 ml)
  • 1 ½ cups heavy cream (360 ml), chilled
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Optional garnishes: ground cinnamon, fresh berries or sliced strawberries, toasted coconut flakes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Separate the eggs, placing yolks in one bowl and whites in another clean, dry bowl.
  4. Beat the egg yolks with ½ cup sugar until pale, thick, and creamy (3–4 minutes). Stir in ⅓ cup whole milk and vanilla extract.
  5. Gently fold the dry ingredients into the yolk mixture until just combined.
  6. Beat the egg whites with an electric mixer until soft peaks form. Gradually add remaining ½ cup sugar and beat until stiff, glossy peaks form.
  7. Fold one-third of the egg whites into the batter to lighten it, then fold in the remaining whites gently until no streaks remain.
  8. Pour the batter evenly into the prepared pan and smooth the top.
  9. Bake for 25–30 minutes until lightly golden and a toothpick inserted comes out clean.
  10. Cool the cake completely on a rack for about 30 minutes.
  11. Poke holes all over the cake surface with a fork or skewer.
  12. Whisk together evaporated milk, sweetened condensed milk, and ½ cup whole milk.
  13. Slowly drizzle the milk mixture evenly over the cooled cake. Refrigerate for at least 4 hours, ideally overnight.
  14. Beat chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
  15. Spread whipped cream evenly over the soaked cake.
  16. Garnish with ground cinnamon, fresh berries, or toasted coconut flakes if desired. Slice and serve chilled.

Notes

Use room temperature eggs for better volume. Beat egg whites to stiff peaks carefully to keep sponge airy. Poke plenty of holes for even soaking. Refrigerate overnight for best flavor and texture. Avoid overbaking to keep cake moist. Chill bowl and beaters before whipping cream for stable topping. For gluten-free, substitute all-purpose flour with gluten-free baking flour. For dairy-free, use coconut milk and coconut-based whipped topping.

Nutrition

Keywords: tres leches cake, creamy cake, moist sponge cake, easy dessert, authentic tres leches, celebration cake, milk soaked cake

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