Pastel de Tres Leches

5 / 5 (1 review) 4 Comments

tres leches cake

I love Tres Leches! Just thinking about it is stirring up some cravings. I suppose I’ll need to whip one up for Cinco de Mayo! This is an awesome and authentic recipe that I found on Pati’s Mexican Table (Thank you!). There are many variations, but a vanilla sponge cake, completely soaked in a sweet (but not too sweet) milky sauce, topped with fresh whipped cream is my favorite. I usually serve it with fresh strawberries. It is also good with just whipped cream, or you can add a different fruit or crushed Heath bar.

Egg Yolk Separator


  • For the Cake:

  • 9 eggs, separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • For the Sauce:

  • 1 14oz can sweetened condensed milk
  • 1 12oz can evaporated milk
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • For the Topping:

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners’ sugar


  1. Preheat oven to 360 degrees.
  2. Grease a 9 x 13 inch pan and line the bottom with a piece of parchment paper, cut to fit.
  3. Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks.
  4. Slowly stir in the sugar and continue beating until they hold hard or stiff peaks. T
  5. urn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl.
  6. Rinse the bowl of the mixer and its whisk.
  7. Now pour the egg yolks into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow.
  8. Stir in the vanilla and continue beating for another minute.
  9. Pour the egg yolk mixture onto the egg white mixture and with a spatula, in evolving motions, combine them into a homogeneous single batter. Do so gently trying not to lose much volume from the mixture.
  10. When combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
  11. Pour the batter into the prepared cake pan and bake for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet.
  12. The top of the cake should be tanned and feel fluffy if you touch it.
  13. Remove from oven and let cool.
  14. Once cool, turn the cake onto a platter.
  15. Remove the parchment paper, cover the top with an upside down platter and invert again.
  16. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, poke holes all over the cake, especially around the edges.
  17. In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract.
  18. Slowly pour all of the vanilla sauce over the cake, especially on the edges. The cake will absorb it all.
  19. In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds stiff peaks, about 1 to 2 minutes. Spread the whipped cream all over the cake.
  20. For best results, cover and refrigerate for about an hour before serving.


To avoid spilling yolk into the whites, I separate the eggs over an isolated bowl.

Meal Type: Desserts
Categories: Cakes and Cupcakes, Mexican

Comments & Reviews

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Rate this recipe: