# Tres Leches Cake

Tres Leches Cake takes 45 min (15 min prep, 30 min cooking) and serves 12.

Recipe by preppykitchen.com · original: https://preppykitchen.com/tres-leches-cake/  
Cuisine: Mexican · Dish: Desserts & baking  
On Meez: https://meezenplace.app/recipes/tres-leches-cake-recipe (with step-by-step Cook Mode)

Made with simple ingredients, this Tres Leches Cake will melt in your mouth. Perfectly sweet and moist, this cake is so easy to make!

## Ingredients (serves 12)

- 2 cups all-purpose flour ((240g))
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups granulated sugar ((250g))
- ½ cup whole milk ((120ml))
- 2 teaspoons vanilla extract
- ⅔ cup whole milk ((160ml))
- 2 cups heavy whipping cream ((480ml))
- 2 tablespoons powdered sugar
- fresh berries (for garnish)
- 5 large eggs
- 1 (14-ounce/397g) can sweetened condensed milk
- 1 (12-ounce/354ml) can evaporated milk

## Steps

1. Preheat the oven to 350F
2. Butter a 13x9-inch baking dish or spray with baking spray
3. In a large bowl, whisk together the flour, baking powder, and salt
4. Separate the eggs into two separate bowls, a medium one for the yolks and a large one for the whites
5. Beat the egg whites on high speed until foamy and doubled in size
6. While beating, slowly pour in ¼ cup sugar, and continue beating until stiff peaks form
7. Add the remaining 1 cup sugar to the egg yolks and beat on medium speed until pale and fluffy
8. Beat in the milk and vanilla
9. Pour into the flour mixture and beat just until combined
10. Using a spatula, fold the egg whites into the flour mixture in two batches, until no white streaks remain
11. Pour the batter into the cake pan
12. Bake until a toothpick inserted into the center comes out clean
13. Let the cake cool until slightly warm (the cake will fall and shrink as it cools; this is normal)
14. In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk until well combined
15. Poke the cake all over with a fork
16. Slowly pour the syrup over the cake
17. Cover and chill
18. In a large bowl, beat the cream and sugar on medium speed until soft peaks form
19. Spread over the cake
20. The cake can be covered and refrigerated for up to 3 days before serving
21. Garnish with strawberries, if desired

## Good to know

### Swaps

No heavy whipping cream on hand? Chilled coconut cream can be whipped the same way for the topping.

### Storing it

Cover and refrigerate for up to 3 days.

### Making it ahead

Bake and soak the cake up to 2 days ahead and keep it covered in the fridge; whip and spread the cream on the day you serve it.