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Tres Leches Cake

Tres Leches Cake

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4.5 from 2 reviews

  • Author: Katie Deacon
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x


A classic Mexican dessert, soaked in a mixture of three milks and topped with whipped cream and strawberries.


Units Scale

For the cake:

  • 6 large free range eggs, separated
  • 150g caster sugar
  • 1tsp vanilla extract
  • 250g plain flour
  • 1tsp baking powder
  • 100ml whole milk

For the three milk sauce:

  • 397ml tin sweetened condensed milk
  • 410ml tin evaporated milk
  • 100ml whole milk
  • 1tsp vanilla extract

For the whipped cream topping:

  • 250ml whipping cream
  • 1tsp vanilla extract
  • cocoa powder and strawberries to serve


  1. Preheat your oven to 160°C and grease a 9×13″ high sided baking tin.
  2. Place your egg whites in a metal or glass bowl and whisk up until stiff peaks appear, sprinkle in 3tbsp of caster sugar and continue to mix until glossy. Put to one side while you make the batter.
  3. In a separate bowl mix the egg yolks and the remaining sugar until light and creamy, around 3 minutes. Add half of the flour and baking powder and mix, add the milk along with the vanilla extract followed by the remaining flour and baking powder and mix until combined. Place half of your whipped egg whites in with the batter and fold in, taking care not to knock the air out of the eggs. Once combined, fold through the remaining eggs.
  4. Pour the batter into the prepared baking pan. Bake for 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool the cake for 10 minutes while you make your sauce.
  5. Simply pour the condensed, evaporated and whole milk into a large jug along with the vanilla extract and mix together. Once the cake has cooled slightly pierce the whole surface with a skewer then pour the milk sauce evenly over the cake. Wrap the tin in cling film and refrigerate overnight.
  6. Whip the cream and vanilla extract together until soft peaks form.
  7. Top the cake with whipped cream, cocoa powder and berries before serving.


Topping your cake with coco powder is optional but very tasty.

Leftover cake will keep in the fridge for 5 days wrapped in cling film.

  • Prep Time: 40
  • Cook Time: 30
  • Cuisine: Mexican