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Tres Leches Cake, ¾ view

Round Tres Leches Cake

Author Sarah Mir


Flour Mix for Cake

  • 1 cup all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt

Remaining Cake Ingredients

  • 5 eggs - whites and yolks separated
  • ¼ + ¾ cup sugar (different uses, see recipe)
  • cup milk
  • 1.5 tsp vanilla extract

Three Milks Mix

  • ¾ cup evaporared milk
  • ¾ cup whole milk
  • 1 cup condensed milk

Whipped Cream

  • 1 ½ cup whipping cream
  • ¼ cup sugar
  • ½ tsp vanilla extract


  • ½ - 1 lb strawberries sliced per preference


  • Preheat your oven to 350 degrees F.
  • Grease and line with parchment paper a 9-inch pan with at least 3 inch high sides.
  • Mix the ingredients for the flour mix in a bowl and set aside.
  • Whip the egg whites in a medium bowl on medium high heat until soft peaks form (3-4 minutes) then gradually add the ¼ cup sugar and whip till stiff peaks form.
  • Now whip the egg yolks and remaining ¾ cup of sugar in a larger bowl until pale and fluffy. Add in the vanilla extract.
  • Kepe the mixer on low and add the flour and the ⅓ cup milk in two increments each so: half of the flour, half of the milk, remaining flour, remaining milk. Mix until JUST combined, do not over mix!
  • Deftly fold in the whipped egg whites (refer to video)
  • Pour mixture into prepared pan and bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean.
  • When the cake is done loosen the sides with a knife, invert onto your cake plate and peel off the parchment paper

Milk Mix

  • Combine the milk mix, whisk well and set aside.


  • Whip the cream with the sugar until nice and fluffy, add the vanilla and mix to incorporate.


  • Poke LOTS of holes into your cake with a skewer
  • Gently pour MOST of the milk mix onto the cake, reserving ⅓-1/2 cup for serving
  • Once the milk is absorbed, cover with cream, top with your fruit and chill for at least 2-4 hours before serving for the flavours to meld. When ready to serve, cut a slice, pour a little extra milk mix on to the plate and enjoy.


notes: the original recipe did not call for vanilla extract, but I have added it in to help offset any potential eggy flavor which can arise from eggs that are not their freshest.