Tres Leches Cake
- 20m Prep Time
- 25m Cook Time
- 2h Ready In
A classic Latin American dessert featuring a light sponge cake soaked in three milks and rum, topped with spiked whipped cream. It's rich, moist, and perfect for celebrations.
Ingredients
- 1/2 cup unsalted butter
- 1 cup sugar
- 4 eggs separated
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup milk
- 1 cup cachaça or rum
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 78.6 mg
- Iron: 1.09 mg
- Magnesium: 9.48 mg
- Phosphorus: 93.3 mg
- Potassium: 91.2 mg
- Zinc: 0.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup milk
- 1 cup cachaça or rum
Prepare
- Separate 4 eggs
Let's Cook
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Step 1.
Preheat oven to 350°F. Grease and flour a 9-by-13-inch cake pan.
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Step 2.
In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy. Beat in egg yolks and vanilla. Mix in flour and baking powder. In a clean mixing bowl, beat egg whites until stiff and then fold into the batter.
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Step 3.
Bake 25 minutes, or until a knife inserted in the center comes out clean.
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Step 4.
For the tres leches: Combine sweetened condensed milk, evaporated milk, and milk. Pierce the cake all over with a fork. Slowly pour milk mixture over the cake. Once the milk is completely absorbed, pour cachaça or rum overtop.
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Step 5.
Top with spiked whipped cream and refrigerate at least 2 hours. Cut individual squares from the baking pan and serve.