Growing Chefs! Ontario Tres Leches Cake

Tres Leches Cake

Tres leches is a delightful and moist dessert that features a simple vanilla sponge cake. The crucial ingredient is the tres leches” or three milks. After baking, the cake absorbs more milk magically, add is topped with whipped cream. Get ready to be smitten
Serves 6-8


1 cup all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt5 eggs1 cup sugar1/3 cup milk1 teaspoon vanilla1 can sweetened condensed milk1 can evaporated milk1/4 cup heavy cream nonstick


2 cups 35% cream1/4 cup icing sugar1/2 teaspoon vanilla
Measuring cupsMeasuring spoonsBowls various sizesSpatulaStand mixer with whisk and paddle attachmentCan opener9 x 13 baking panParchment paperTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a bowl, measure out the dry ingredients. The flour, baking powder, and salt.

Crack the eggs and separate the whites from the yolks.

Measure ¾ cup of sugar and add egg yolks and sugar to the bowl of the stand mixer with the paddle attatchment. Beat for 3 – 4 minutes until egg yolks and sugar are pale and fluffy.

Add the vanilla and milk to the egg yolk mixture, and gently fold into the flour mixture.

Clean the bowl of the mixer well, and add the egg whites. Add the whisk attachment, and begin to mix the egg whites. When soft peaks start to form, begin to sprinkle the additional ¼ cup of sugar into the egg whites. Continue to mix until the mixture has formed hard peaks.

Fold the egg whites into the cake mixture, making sure it is completely incorporated.

Get Cooking!

Preheat the oven to 350°F. Line the baking pan with parchment paper and spray with nonstick baking spray. Pour the batter into the pan, and make for 30 minutes, until a toothpick inserted in the middle comes out clean.

In a small bowl combine the condensed milk, evaporated milk, and heavy cream. When the cake is cool, pierce the surface with a for allover. Slowly pour the milk mixture allover the cake, making sure it is absorbed before adding more. Let sit at least 30 minutes.

To make the icing, place the 35% cream in the bowl of a stand mixer with the whisk attachment, and whisk on high speed for 3 – 4 minutes until stiff peaks form. Slowly sprinkle in the icing sugar and add the vanilla.

Spread the whipped cream over the whole cake and serve.