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Tres Leches Cake

  • Author: Joy the Baker
  • Cook Time: 25
  • Total Time: 25 minutes



For the Cake

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 large eggs, separated
  • ½ teaspoon cream of tartar
  • 1½ cups granulated sugar
  • 1/2 cup cold water
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

For the Milks

  • 1 cup heavy cream
  • 1 can (14 ounces) sweetened condensed milk
  • 1 small can (5 ounces) evaporated milk
  • 1 tablespoon rum or brandy (optional)
  • 2 teaspoons vanilla extract

For the Whipped Frosting

  • 2 cups cold heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • sprinkles, for garnish
  • maraschino cherries, for garnish


  1. Preheat oven to 350°F. Line a baking sheet with Reynolds Wrap Nonstick Foil, grease lightly with nonstick cooking spray and set aside.
  2. In a medium bowl, combine the flour, baking powder and salt, set aside. I
  3. In the bowl of a stand mixer fitted with a whisk attachment, whip together the egg whites, along with the cream of tartar until soft peaks form, about 5 to 7 minutes. Transfer to a medium bowl and set aside.
  4. In the rinsed bowl of a stand mixer fitted with a paddle attachment, beat the egg yolks and granulated sugar until thick and pale. Stir in the vanilla extract, almond extract and water, until smooth. Add the flour mixture and stir until just combined.
  5. Fold in the egg whites, a one third at a time, making sure to not over mix.
  6. Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on
  7. Whisk together the tres leches ingredients, in a medium bowl. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk, evenly, over the cake. Cover with plastic wrap and allow to chill in the fridge for about 3 hours, or overnight.
  8. Make the frosting by beating the heavy whipping cream along with the sugar and vanilla extract, until soft peaks form. Spread the whipped cream over the chilled cake.
  9. Cover and refrigerate overnight.
  10. Just before ready to serve, decorate with sprinkles and maraschino cherries! Enjoy chilled!


  • Serving Size: 12