Recipes Cuisine Latin American Mexican 3 Milk Cake or Tres Leches 4.8 (49) 40 Reviews 16 Photos With all the liquid in this 3 milk or tres leches cake you would think it cannot work. But it does. It is a traditional Spanish recipe and the most delicious cake you've ever tasted. Obviously the moistest. Submitted by rmosher10 Updated on October 10, 2024 Save Rate Print Share Close Add Photo 16 16 16 16 Prep Time: 30 mins Cook Time: 30 mins Additional Time: 40 mins Total Time: 1 hr 40 mins Servings: 10 Yield: 1 (9x13-inch) sheet cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 6 eggs, separated 2 cups white sugar 2 cups all-purpose flour 6 tablespoons milk ¼ cup unsalted butter, melted 4 teaspoons vanilla extract 4 teaspoons baking powder 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) can evaporated milk 1 cup half-and-half 1 (4 ounce) package cream cheese, softened 1 teaspoon vanilla extract 2 cups heavy whipping cream Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until fluffy. Gradually beat in sugar until soft peaks form. Gradually beat in flour, then beat in milk, egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan. Bake in the preheated oven until browned and crusty on top, no more than 30 minutes. Cool cake in pan for about 10 minutes before gently removing to finish cooling. Whisk sweetened condensed milk, evaporated milk, and half-and-half together in a bowl; pour half into a pan deeper and longer than the cake. Lay cake in milk mixture; score deep lines in top of cake using a fork. Pour remaining milk mixture over cake, allowing mixture to soak in. Beat cream cheese and 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over cake. I Made It Print 118 home cooks made it! Nutrition Facts (per serving) 748 Calories 38g Fat 88g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 748 % Daily Value * Total Fat 38g 49% Saturated Fat 23g 115% Cholesterol 234mg 78% Sodium 422mg 18% Total Carbohydrate 88g 32% Dietary Fiber 1g 3% Total Sugars 66g Protein 15g 29% Vitamin C 2mg 2% Calcium 406mg 31% Iron 2mg 12% Potassium 416mg 9% * 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.