Tres leches cake is a popular cake in Mexico and Latin America. It really wouldn’t be a Cinco de Mayo celebration without some Tres Leches Cake! (If you’re still meal planning for Cinco de Mayo then don’t miss my roundup of favorite authentic Mexican recipes!)
If you’re reading this than I’m hoping you’ve heard of Tres Leches Cake or “three milk” cake. This classic Mexican cake is one of my favorites of all time!
The cake is similar to an angel food cake. The whipped egg whites in the batter make it extra light and spongy. After baking the cake you poke holes in it with a fork and pour three types of milk over the top–evaporated milk, sweetened condensed milk, and whole milk–hence the name “tres leches”.
Then you smooth fresh, sweetened whipped cream all over the top and finish it off with a sprinkle of cinnamon, and some fresh sliced strawberries if you want. It’s DIVINE. One of the easiest cakes to make and it’s always, always a crowd pleaser!
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs , separated
- 1 cup granulated sugar , divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 12 ounce can evaporated milk
- 14 ounce can sweetened condensed milk
- 1/4 cup whole milk
- For the whipped topping:
- 1 pint heavy whipping cream , for Whipping
- 3 Tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon , for topping
- Preheat oven to 350 degrees F. Lightly spray a 9×13” pan with non-stick cooking spray.
- In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
- Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.