Recipes Cuisine Latin American Mexican Tres Leches Cake 4.6 (393) 297 Reviews 101 Photos This tres leches cake recipe is one to try for a sweet and delicious treat! It's a part-dry, part-moist Mexican cake made with three types of milk. Submitted by Monica Jimenez Updated on February 15, 2023 Save Rate Print Share Close Add Photo 101 101 101 101 Prep Time: 25 mins Cook Time: 45 mins Additional Time: 1 hr 20 mins Total Time: 2 hrs 30 mins Servings: 8 Yield: 1 9-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Cake: cooking spray with flour 1 cup white sugar, divided 5 large eggs, separated, divided 1 cup all-purpose flour ⅓ cup milk 1 ½ teaspoons baking powder 1 teaspoon vanilla extract Filling and Topping: 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 pint heavy whipping cream, divided 10 maraschino cherries Directions Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray. Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla. Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan. Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes. Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester. Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed. Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries. If not serving immediately, refrigerate until ready to serve. I Made It Print 677 home cooks made it! Nutrition Facts (per serving) 642 Calories 33g Fat 75g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 642 % Daily Value * Total Fat 33g 42% Saturated Fat 20g 99% Cholesterol 241mg 80% Sodium 271mg 12% Total Carbohydrate 75g 27% Dietary Fiber 0g 1% Total Sugars 61g Protein 14g 28% Vitamin C 3mg 3% Calcium 381mg 29% Iron 1mg 7% Potassium 448mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.