Tres Leches Cake


Translating to three milks cake, Tres Leches Cake is a traditional Mexican sponge cake that's soaked in, you guessed it, three kinds of milk, for the ultimate moist, decadent cake. Think of it as a poke cake that we've lightened up with this easy recipe.

Prep Time:
35 mins
Additional Time:
2 hrs 55 mins
Total Time:
3 hrs 30 mins
20 servings


  • 1 cup all-purpose flour

  • ½ cup white whole-wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 3 large eggs, at room temperature (see Tip)

  • ½ cup granulated sugar plus 1 tablespoon, divided

  • 2 teaspoons vanilla extract

  • ½ cup low-fat milk

  • 1 (14 ounce) can low-fat sweetened condensed milk

  • 1 (12 ounce) can low-fat evaporated milk

  • 1 cup heavy whipping cream

  • Sliced strawberries for garnish


  1. Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.

  2. Combine all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat eggs, 1/2 cup sugar and vanilla in a stand mixer fitted with a paddle attachment (or with a hand-held electric mixer) on medium-high speed until very light and fluffy, about 10 minutes. Add half the flour mixture; mix on low speed until combined. Add milk and then the remaining flour mixture; mix until just combined. Evenly spread the batter into the prepared baking dish.

  3. Bake the cake until lightly browned and springs back when gently pressed in the center, 20 to 25 minutes. Cool in the pan on a wire rack for 25 minutes.

  4. Whisk condensed milk and evaporated milk in a medium bowl. Poke holes all over the cake with a fork. Slowly pour the milk mixture over the cake and around the edges. Cover and refrigerate at least 2 hours and up to 1 day.

  5. Just before serving, beat cream in a medium bowl with an electric mixer until soft peaks form. Add the remaining 1 tablespoon sugar and continue to beat until stiff peaks form. Spread the whipped cream over the cake. Top with strawberries, if desired.


Tip: To bring eggs to room temperature set them out on the counter for 15 minutes or submerge (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

To make ahead: Prepare through Step 4 and refrigerate for up to 1 day; finish with Step 5 just before serving.

Equipment: 9-by-13-inch glass baking dish

Nutrition Facts (per serving)

190 Calories
6g Fat
27g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 20
Serving Size 1 2-inch square each
Calories 190
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 1g 2%
Total Sugars 20g
Added Sugars 15g 30%
Protein 5g 10%
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 50mg 17%
Vitamin A 333IU 7%
Vitamin C 0mg 0%
Folate 23mcg 6%
Sodium 164mg 7%
Calcium 141mg 11%
Iron 1mg 5%
Magnesium 16mg 4%
Potassium 277mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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