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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Tres Leches Cake I

Difficulty 4/5 Ingredients 11 Steps 16

Ingredients

Sponge cake

  • 5 eggs, yolks and whites separated
  • 1 cup white granulated sugar
  • 1 tbsp vanilla
  • 1 cup self rising flour

Milk mixture

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1½ cup heavy whipping cream
  • 1 tbsp vanilla

Meringue

  • 3 egg whites
  • 1 cup white granulated sugar
  • ½ tsp cream of tartar (optional but used for stabilizing the egg whites; increasing their heat tolerance and volume)

Steps

Sponge cake

  1. Preheat oven to 350°F. Grease and flour cake pan.
  2. Whip egg whites with whisk attachment on standing mixer until frothy. Bring mixer slowly to fastest speed, stopping 1 min on each speed.
  3. Slowly beat in sugar and vanilla.
  4. Mix in egg yolks, then flour.
  5. Transfer batter to prepared pan. Bake in preheated oven, 20 min.
  6. Remove cake. Cool to room temperature. Poke several holes in cake.

Milk mixture

  1. Combine condensed milk, evaporated milk, cream and vanilla.
  2. Heat 5 min, stirring constantly. Do not overheat.
  3. Cool to room temperature.
  4. Slowly pour milk mixture over cake. Cake absorbs most of the milk.

Meringue

  1. Place egg whites in stand mixer bowl with whisk attachment.
  2. Bring mixer slowly to fastest speed, stopping about 1 min on each speed.
  3. Add cream of tartar.
  4. Slowly beat in granulated sugar.
  1. Spread meringue on cake.
  2. Toast meringue gently with blowtorch or oven broiler. Watch closely; it burns seconds after color starts to change.

Notes from the original

  • It is very important to separate the eggs correctly when making the meringue. If the yolk breaks and your egg whites contain drops of yolk, the meringue will not form correctly.

Source. Adapted from “Cookbook:Tres Leches Cake I” by Wikibooks contributors, revision of 2025-06-20, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.