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Tres Leches Cake

Photo: Andrew McCaul; Styling: Lynn Miller
Prep time 10 mins
Bake time 30 mins
Chill time 4 hrs, 30 mins
Yield Serves 18


  • CAKE:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 6 large eggs, separated
  • 1/2 teaspoon vanilla extract
  • SOAK:
  • 1 cup whole milk
  • 1 14-oz. can sweetened condensed milk
  • 1 12-oz. can evaporated milk
  • 1 1/2 cups whipping cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 340
  • fat 16 g
  • satfat 10 g
  • protein 7 g
  • carbohydrate 42 g
  • fiber 0.0 g
  • cholesterol 126 mg
  • sodium 151 mg

How to Make It

  1. Make cake: Preheat oven to 350°F. Mist a 13-by-9-inch baking pan with cooking spray. In a bowl, combine flour, baking powder and salt.

  2. In a bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Add yolks, one at a time, beating after each. Beat in vanilla. Add flour mixture in three parts to form a stiff batter.

  3. Using clean beaters and bowl, beat egg whites until peaks form. Stir 1/3 of whites into batter; fold in remaining whites. Spread batter in pan. Bake until a toothpick inserted into center comes out clean, about 30 minutes. Use a fork to poke holes on top of cake. Cool to room temperature on a rack.

  4. Whisk together whole, condensed and evaporated milks. Pour over cake, cover and chill for at least 4 hours.

  5. To serve, whip cream with sugar and vanilla until firm peaks form. Spread over cake and chill 30 minutes to 1 hour. Garnish with fruit, if desired.