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–+ servings
strawberry and three milk cake

Mexican Tres Leches cake | Three milk cake

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Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings: 12 people
Course: Dessert
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

FOR SPONGE CAKE
  • 1 cup All purpose flour
  • 1½ tsp Baking powder
  • ¼ tsp Salt
  • 5 nos Eggs large
  • ¾ cup Granulated sugar
  • ¼ cup Granulated sugar
  • ⅓ cup Milk
  • 1 tsp Vanilla essence/extract
FOR THREE MILK MIXTURE
  • 12 ounce can Evaporated milk
  • 14 ounce can Sweetened condensed milk
  • ¼ cup Milk
FOR TOPPING
  • 2 cup Heavy whipping cream chilled
  • 3 tbsp Granulated sugar
  • ½ tsp Vanilla essence
  • Cinnamon powder optional
  • Strawberry optional

Method
 

  1. Preheat oven to 350°F. Grease only the bottom of a 9x13'' pan and line with parchment paper. Combine flour, baking powder, and salt in a bowl.
    butter paper on glass tray
  2. Separate the eggs.
    separating egg yolk and white
  3. In a large bowl, add 3/4 cup sugar & the egg yolks and mix on high speed until yolks are light and creamy.
    mixing egg yolk
  4. Add the 1/3 cup milk and vanilla and stir to combine. Add the flour mixture into the yolk mixture and stir gently just until combined (don't over-mix).
    mix flour and egg
  5. Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
    beating egg white to make foam
  6. Fold egg whites into the batter gently, just until combined.
    fold egg white to batter
  7. Pour batter into prepared pan and level the batter.
    three milk cake batter on glass tray for baking
  8. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
    skewer test tres leches cake
  9. Remove the parchment paper and place the sponge downside up into the pan.
    removing parchment paper from cake
  10. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
    mix evaporated milk,condensed milk, whole milk in a small bowl
  11. Once the cake has cooled, poke holes all over the top of the cake. Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.
    pour milk mixture on mexican cake
  12. Refrigerate the cake covered for at least 2 hours or overnight.
    cover cake with clear sheet
  13. In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks.
    whipping heavy cream sugar and vanilla
  14. Smooth over the top of the cake.
    level cream on cake
  15. Refrigerate for 1 hr to get clean cuts(optional). Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
    mexican tres leches cake on plate with strawberry topping

Notes

  •  Check if the cake is done at 25 mins to prevent overcooking.
  • Make sure the oven is well preheated and you don’t open the oven door during the cooking time to make sure the sponge rises well.
  • Freeze the beater attachment, and the bowl to be used for whipping the heavy cream 30 mins before using. Placing the bowl on ice cubes will ensure that the cream gets whipped well.
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