Madison’s Tres Leche Cake

Madison's Tres Leche Cake
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Madison has made this a couple of times and it comes out better each time.
  • Cake
  • 1 Cup All Purpose Flour
  • 1½ Tsp Baking Powder
  • ¼ Tsp Kosher Salt
  • 5 Eggs, Separated
  • 1 Cup Sugar
  • ⅓ Cup Milk
  • 1 Tsp Vanilla
  • Tres Leches
  • ½ Cup Heavy Whipping Cream
  • (2) 14 Oz Cans Sweetened Condensed Milk
  • (2) 12 Oz Cans Evaporated Milk
  • Icing
  • 1 Pint Heavy Whipping Cream
  • 3 Tablespoons Sugar
  • Maraschino cherries (if desired)
  1. Cake
  2. Preheat oven to 350
  3. Grease and flour 9x13 baking dish
  4. Sift the flour, baking powder and salt into a large bowl.
  5. Separate the eggs.
  6. Beat the egg yolks with ¾ cup of the sugar on high speed until the yolks are pale yellow.
  7. Stir in the milk and vanilla.
  8. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
  9. Beat the egg whites on high speed until soft peaks form.
  10. With the mixer on, pour in the remaining ¼ cup sugar and beat until the egg whites are stiff but not dry.
  11. Fold the egg white mixture into the batter very gently until just combined.
  12. Spoon into the prepared pan and spread to even out the surface.
  13. Bake 35 to 40 minutes until the cake is done.
  14. Allow to cool in the pan.
  15. Tres Leches
  16. Combine the heavy cream, evaporated milk and condensed milk in a small pitcher.
  17. Pierce the surface of the cake with a fork several times.
  18. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture.
  19. Icing
  20. Whip the cream with the sugar.
  21. Spread it evenly over the top and sides of the soaked cake
  22. Decorate with maraschino cherries (if desired)
  23. Refrigerate several hours, until ready to serve


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