This is the best authentic pastel tres leches cake recipe! A light sponge cake soaked in three different milks, making it sweet, extremely moist, and crazy delicious. There’s nothing quite like this easy traditional Mexican dessert!
Ingredients for Tres Leches Cake Recipe:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 large eggs, separated, at room temperature
2 teaspoons vanilla, divided
1 1/4 cups granulated sugar, divided
1 cup whole milk, room temperature, divided
700ml sweetened condensed milk
60ml condensed milk
1 1/2 cups cream
Freshly sliced strawberries and mint leaves for garnish
Preheat oven to 350 degrees F. Coat 9×13 baking sheet with nonstick spray.
Combine flour, baking powder and salt in a medium bowl.
In a large bowl, using an electric mixer, beat egg whites on medium speed until stiff peaks form.
With the mixer running, add 1 teaspoon vanilla and 1 cup sugar, 1 tablespoon at a time.
Add egg yolks, 1 at a time, until combined.
Add flour mixture, 2 tablespoons at a time, alternating with 1/2 cup milk, until batter is smooth.
Pour batter into prepared pan and bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Transfer the pan to a rack and let the cake cool completely (it will shrink).
Punch holes all over the cake with a wooden skewer or fork.
Whisk together the remaining half cup of milk, sweetened condensed milk and condensed milk and pour over the cake.
Cover the pan and refrigerate for at least 6 hours, but ideally overnight. (The more you sit, the more you absorb the liquid and flavour).
Using an electric hand mixer, beat the cream with the remaining 1/4 cup sugar and 1 teaspoon vanilla until stiff peaks form. spread over the cake.
Cut into squares and serve cold with fresh strawberry of your choice.
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