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Tres leches cake

A soft and moist sponge cake soaked in a luscious three-milk mixture, topped with light whipped cream.


1 c flour (all purpose flour)
1⁄4 t salt
5 egg (separated)
1 c sugar
1 cn evaporated milk (12 oz can)
1 cn milk (condensed milk, 14 oz can)
1⁄4 c cream (heavy cream)
1 lime (optional, zest only)
  cinnamon (optional, ground cinnamon for dusting)


Preheat oven to 350°F. Grease a 9x13-inch baking dish.

In a bowl, mix flour, baking powder, and salt. Set aside.

In another bowl, beat egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in 2 teaspoons vanilla extract.

Beat egg whites in a large bowl until soft peaks form. Gradually add remaining sugar and beat until stiff but not dry peaks form.

Fold yolk mixture into egg whites gently. Fold in the flour mixture.

Pour batter into prepared pan and smooth the top.

Bake for 30 minutes or until a toothpick comes out clean. Allow to cool 5 mnutes and pass to a grid.

Mix evaporated milk, condensed milk, heavy cream, 1 teaspoon vanilla extract, and lime zest. Once the cake is cool, poke holes all over the cake using a fork and slowly pour the milk mixture over the cake.

Chill the cake in the refrigerator for at least 4 hours, preferably overnight.

Dust with cinnamon, if using, before serving.

Total time
50 minutes
Cooking time
Preparation time
6 servings


Serve chilled with fresh berries on the side or a drizzle of caramel.


Tropical tres leches cake: Replace heavy cream with coconut milk in the milk mixture and top with toasted shredded coconut.

Alcohol-infused: Add 2 tablespoons of rum or brandy to the milk mixture for an adult twist.


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