Soaked three-milk sponge cake
Pastel de Tres Leches
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
12
12 slices
Difficulty
Medium
Cost
Budget
$
Pastel de Tres Leches
Soaked three-milk sponge cake
★3.8(6)
A light sponge cake soaked in a luscious blend of evaporated milk, condensed milk, and heavy cream, then topped with billowy whipped cream. The most decadent Latin American dessert.
20m
Prep Time
25m
Cook Time
45m
Total Time
12
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Tres leches cake is a celebration cake across Latin America, transforming a simple sponge into an impossibly moist, milk-soaked masterpiece. The three milks create layers of richness that somehow stay light.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 5 eggs, separated
- 1 cup sugar
- 1 cup all-purpose flour
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream (plus 2 cups for topping)
Instructions
- 1
Beat egg whites until stiff. In a separate bowl, beat yolks with sugar until pale. Fold whites into yolks, then gently fold in flour.
- 2
Pour into a greased 9x13 pan and bake at 350°F for 22-25 minutes until golden and a toothpick comes out clean.
- 3
Whisk together condensed milk, evaporated milk, and 1 cup heavy cream. Poke holes all over the warm cake with a fork.
- 4
Pour the three-milk mixture slowly over the cake, letting it absorb gradually. Refrigerate for at least 4 hours, ideally overnight.
- 5
Whip remaining 2 cups heavy cream with sugar to soft peaks and spread over the chilled cake. Dust with cinnamon.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Heavy cream toppingMeringue topping
Traditional alternative—torch or broil until golden
All-purpose flourCake flour
Even lighter, more tender sponge
Tips & Storage
Pro Tips
Poke holes generously so the milk mixture penetrates evenly throughout the cake.
Refrigerate overnight for the best texture—the cake needs time to absorb fully.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Refrigerate for up to 4 days. Keep covered to prevent the whipped cream from absorbing odors.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (140mg) · 12 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates16g
Fat46g
Fiber160mg
Sugar0g
Sodium38g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my cake soggy?
- The sponge must be fully baked and cooled. Under-baked cake falls apart when soaked.
- Can I make it ahead?
- Yes, it actually improves after soaking overnight. Add whipped cream topping just before serving.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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