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Pastel de Tres Leches – GW Recipe Box

As the name suggests Tres Leches Cake is not for the lactose intolerant. For the rest of us, one bite of this insanely delicious cake and your taste buds will rejoice!

Prep Time: 1.5 hours
Cook Time: 40 minutes
Servings: 12 friends


  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 1/4 cup whole milk


  1. Preheat oven to 350F
  2. Lightly spray a cake pan
  3. In a large bowl combine flour, baking powder, and salt
  4. Separate the eggs into two separate bowls
  5. Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow
  6. Add the 1/3 cup milk and vanilla and stir to combine
  7. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (careful not to over-mix)
  8. Beat the egg whites on high speed, gradually adding the remaining 1/4 cup of sugar
  9. Continue beating until stiff peaks form
  10. Fold egg whites into the batter gently, just until combined
  11. Pour batter into prepared pan, making sure to smooth it into an even layer
  12. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean
  13. Remove from the oven and allow cake to cool completely
  14. Once cooled use a fork to poke holes all over the top of the cake
  15. Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl
  16. Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges as well
  17. Refrigerate the cake for at least 1 hour or overnight
  18. Prior to serving, whip the heavy cream, sugar and vanilla until stiff peaks and smooth over the top of the cake

Sprinkle cinnamon on top and serve with fresh sliced fruit!

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