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Creamy Milk Cake, or Tres Leches Cake, is a light and airy sponge cake soaked in a blend of evaporated milk, sweetened condensed milk, and whole milk or cream. The result? A moist, ultra-creamy dessert that melts in your mouth. It’s perfect for celebrations, potlucks, or when you just want to impress without much fuss.
⏱️ Prep Time
| Task | Time |
|---|---|
| Prep Time | 20 minutes |
| Bake Time | 30–35 minutes |
| Chill Time | 4 hours (or overnight) |
| Total Time | ~5 hours |
🧰 Equipment
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Fork or skewer (for poking holes)
- Spatula
- Oven
- Measuring cups and spoons
🧂 Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided: ¾ cup + ¼ cup)
- 1/3 cup whole milk
- 1 tsp vanilla extract
For the Milk Mixture:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup whole milk or heavy cream
For the Topping:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
Optional Garnishes:
- Ground cinnamon
- Fresh berries
- Toasted coconut
📌 Ingredient Notes
- Eggs: Room temperature eggs whip better and give the cake a nice rise.
- Whole Milk vs. Cream: Heavy cream makes it richer, while milk keeps it lighter.
- Sweetness: You can reduce the condensed milk slightly if you prefer less sweetness.
🍳 Instructions
- Preheat Oven:
- Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Make the Cake Batter:
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat egg yolks with ¾ cup sugar until pale and thick. Stir in milk and vanilla.
- Gently fold in the dry ingredients.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
- Gently fold egg whites into the batter in batches until just combined.
- Bake:
- Pour batter into prepared dish and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes.
- Poke and Soak:
- Use a fork or skewer to poke holes all over the cake.
- In a bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk.
- Slowly pour the milk mixture evenly over the cake.
- Let the cake absorb the milk at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Make the Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over the chilled cake.
- Serve:
- Garnish with cinnamon or fruit if desired. Serve cold.
🍽️ Nutrition Facts (Per serving, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~330 kcal |
| Carbs | 40g |
| Protein | 7g |
| Fat | 16g |
| Sugar | 30g |
| Saturated Fat | 10g |
Values are approximate and vary by ingredient brands.
💡 Tips
- Best if made ahead: The cake needs time to absorb the milk fully, so make it the night before for best results.
- Don’t skimp on poking: Holes help the milk mixture penetrate deeply.
- Chill well: Cold cake + whipped topping = creamy perfection.
🔄 Variations
- Coconut Milk Cake: Swap one of the milks for coconut milk and top with toasted coconut.
- Chocolate Tres Leches: Add cocoa powder to the batter and a bit of chocolate syrup to the milk mixture.
- Coffee-Infused: Add 1 tsp instant espresso to the milk mixture for a mocha twist.
- Fruit-Forward: Add a layer of sliced strawberries or peaches before topping with whipped cream.
