Tres Leches Cake
Cook time: 
Total time: 
Yield: 1 - 8 or 9 inch cake
For the cake:
  • 4 eggs, room temperature, separated
  • ¾ cup cake flour
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
For the leches:
  • 1 12 oz. can evaporated milk
  • 1 14 oz. can sweetened condensed milk
  • ½ cup whole milk
  • 1-2 tablespoons rum (optional)
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • cinnamon
  1. Preheat the oven to 350°F- and position a rack in the middle of the oven. Generously butter the inside and sides of a 8 or 9 inch round cake pan and line with a parchment round. Sprinkle lightly with flour- set aside.
  2. Sift the cake flour, and set aside.
  3. In a large mixing bowl, combine the egg yolks and ½ cup of the sugar. Use a large whisk to vigorously beat the yolks and sugar until they are pale, thick and creamy. (About 5 minutes.) Stir in the vanilla extract.
  4. In a very clean stand mixer bowl or a large mixing bowl, add the egg whites. Fit the mixer with the whisk attachment. Beat on medium high speed until soft peaks form. With the mixer running- gradually add the sugar. Continue to beat until stiff peaks form.
  5. Using a rubber spatula, pile about one-third of the egg whites into the yolk mixture. Gently fold them together until smooth. Add half of the flour and continue to gently fold, being careful to not deflate the egg whites. Repeat with another third of egg whites, the rest of the flour, and the last third of whites. Do not over-mix, but batter should be smooth, airy and fluffy.
  6. Pour the batter into the prepared pan. Bake for 20-30 minutes, or until the top of the cake springs back when lightly touched or a toothpick inserted into the middle comes out clean.
  7. Run a knife around the edge of the cake pan, and invert the cake onto a wire rack. Peel off the parchment, then flip the cake right side up so it can cool.
  8. In a glass measuring cup or bowl, stir together the 3 milks and rum if using. When the cake has cooled for about 15-20 minutes. Use a fork to make holes all around the top of the cake for maximum milk-soakage.
  9. Place the cake on a large rimmed plate or cake stand. Pour the milk mixture over the cake slowly, letting it soak in before adding more. Make sure to get all around the edges and sides, spooning spilled-over milk back onto the top if necessary. You may not need all the milk, but continue to really drench the cake until you think it's evenly soaked.
  10. Chill in the fridge for minimum of one hour.
  11. Whip cream in a chilled bowl and fold in the powdered sugar. Spoon the cream over the chilled cake and top with cinnamon.
Sponge Cake Recipe from: Williams Sonoma
Recipe by The Baker Chick at