Creamy Mexican Tres Leches Cake

Creamy Mexican Tres Leches Cake, a beloved dessert that combines sweetened condensed milk, evaporated milk, and cream for a luscious finish. This vegetarian treat is perfect for celebrations and gatherings, but be mindful of dairy, egg, and gluten allergies.

With its sweet, creamy flavor profile, this cake is versatile enough to serve as a show-stopping dessert at any meal. Packed with nutrients, it offers a satisfying end to your dining experience.

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Get ready to impress your guests with this classic Mexican dessert!

Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 60 minutes

Overview

Mexican Tres Leches Cake, or Pastel de 3 Leches, is a classic Mexican dessert known for its moist and rich texture. This cake is soaked in a mixture of three different milks: sweetened condensed milk, evaporated milk, and cream, making it a delightful treat for any occasion.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

Mexican

Ingredients

• 1 Cup all-purpose flour, sifted
• 1.5 Teaspoons (tsp) baking powder
• 0.5 Teaspoons (tsp) salt
• 5 Large eggs, divided
• 1 Cup granulated sugar, divided
• 0.33 Cup whole milk
• 1 Teaspoon (tsp) vanilla extract
• 1 14 Ounces (oz) can sweetened condensed milk, packaged
• 1 12 Ounces (oz) can evaporated milk, packaged
• 1 Cup heavy cream
• 1 Cup heavy cream, whipped
• 0.25 Cup powdered sugar
• 0.5 Teaspoon (tsp) vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until light and fluffy. Stir in the milk and vanilla extract.
4. Gently fold the flour mixture into the egg yolk mixture until just combined.
5. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
6. Gently fold the egg whites into the batter until no white streaks remain.
7. Pour the batter into the prepared baking dish and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
9. In a small bowl, whisk together the sweetened condensed milk, evaporated milk, and 1 cup of heavy cream.
10. Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the cake, allowing it to soak in.
11. In a large bowl, beat 1 cup of heavy cream with the powdered sugar and 0.5 teaspoon of vanilla extract until stiff peaks form.
12. Spread the whipped cream over the top of the cake. Refrigerate for at least 1 hour before serving. Enjoy!