Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
3 Milk Cake or Tres Leches Recipe
3 Milk Cake or Tres Leches seems impossible with all its liquid content, yet this traditional Mexican dessert works beautifully to create incredibly moist, flavorful results that defy expectations. This beloved cake demonstrates how proper technique can create seeming impossibilities while the three milk combination provides distinctive texture and taste. The liquid absorption creates unique consistency that makes tres leches unlike any other cake while maintaining structural integrity.
With all the liquid in this 3 milk (or tres leches) cake, you would think it could not work, but it does. It is a typical Spanish recipe and the most delicious cake you’ve ever tasted — obviously, it’s the moistest.
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
40 mins
Total Time:
1 hr 40 mins
Servings:
10
Yield:
1 (9×13-inch) cake
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Ingredients
6 eggs, separated
2 cups white sugar
2 cups all-purpose flour
6 tablespoons milk
¼ cup butter, melted
5 teaspoons vanilla extract, divided
4 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup half-and-half
1 (4 ounce) package cream cheese, softened
2 cups heavy cream
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until fluffy; gradually beat in sugar until soft peaks form. Gradually beat in flour, then beat in milk, egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, thoroughly beating in each ingredient before adding the next. Pour batter into the prepared baking pan.
Bake in the preheated oven until browned and crusty on top, no more than 30 minutes. Cool cake in the pan for 10 minutes; gently remove from the pan to finish cooling.
Whisk sweetened condensed milk, evaporated milk, and half-and-half together in a bowl; pour half into a pan deeper and longer than cake. Lay cooled cake in milk mixture; score deep lines in cake top using a fork. Pour remaining milk mixture over cake, allowing mixture to soak in.
Beat cream cheese and remaining 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and fluffy; gradually beat in heavy cream until frosting is thick and spreadable. Spread over cake.
Nutrition Facts (per serving)
| 748 | Calories |
| 38g | Fat |
| 88g | Carbs |
| 15g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 748 | |
| % Daily Value * | |
| Total Fat 38g | 49% |
| Saturated Fat 23g | 115% |
| Cholesterol 234mg | 78% |
| Sodium 422mg | 18% |
| Total Carbohydrate 88g | 32% |
| Dietary Fiber 1g | 3% |
| Total Sugars 66g | |
| Protein 15g | 29% |
| Vitamin C 2mg | 2% |
| Calcium 406mg | 31% |
| Iron 2mg | 12% |
| Potassium 416mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
