By Akshara
January 20, 2026
Tres leches cake relies on a light sponge that absorbs liquid without collapsing. The cake itself is intentionally dry and airy so it can take on the three-milk soak and still hold its structure. It is always served chilled, which allows the milk mixture to settle evenly through the crumb.
For the sponge 5 eggs, separated 1 cup caster sugar 1 cup all-purpose flour 1 tsp baking powder 1 tsp vanilla extract A pinch of salt For the milk soak 1 cup evaporated milk 1 cup sweetened condensed milk ½ cup full-fat milk For topping 1 cup fresh cream 1–2 tbsp sugar Optional ground cinnamon
Beat egg whites with salt until soft peaks form, add half the sugar gradually and beat until stiff.
Beat yolks with remaining sugar until pale, add vanilla, then fold in flour and baking powder.
Gently fold in egg whites, pour into a lined tin and bake at 170°C for 30–35 minutes.
Cool slightly, poke holes all over, and slowly pour the milk mixture evenly.
Chill for at least 4 hours. Whip cream with sugar and spread before serving.