Tres Leches Cake

The perfect cake for any of life’s joyful celebrations!


  • For the cake:
  • 6 eggs, separated
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1 tablespoon vanilla
  • For the Cream Topping:
  • 1 (14 oz) can evaporated milk
  • 1 (7 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 cups heavy whipping cream
  • For the Whipped Cream Icing:
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 tablespoon vanilla


  1. Preheat the oven to 350 degrees. Lightly grease a 12 x 15 baking pan.
  2. Beat egg whites on low speed until foamy. Add sugar slowly. Add the egg yolks one at a time until well blended.
  3. In a mixing bowl combine the flour, salt, and baking powder. Add 1/3 of the flour mixture to the eggs, alternating with 1/2 of the whole milk, flour mix, remaining milk, and flour. Do this quickly so the eggs don’t deflate. Add vanilla and pour into prepared pan.
  4. Bake cake until golden around the edges. About 25 minutes.
  5. To make the cream topping, combine the milks in a blender and blend on high speed until thick.
  6. After removing cake from the oven, poke holes in the cake with a toothpick or straw. Pour the cream mixture over the top. Let the cake sit until room temperature. Refrigerate at least 4 hours, but better overnight.
  7. To make the whipped cream icing, beat the cream, sugar and vanilla until it reaches a creamy icing consistency. Spread icing on cake. Keep Tres Leches Cake refrigerated.