Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Tres Leches Cake Recipe
Tres leches cake recipe creates sweet and delicious treats that are uniquely part-dry, part-moist Mexican desserts with distinctive texture that sets them apart from all other cakes. This traditional preparation showcases the unique characteristics that make tres leches special while the contrasting textures provide interesting eating experiences. The part-dry, part-moist description accurately captures the distinctive quality that makes tres leches unlike any other dessert.
This tres leches cake recipe is one to try for a sweet and delicious treat! It’s a part-dry, part-moist Mexican cake made with three types of milk.
Prep Time:
25 mins
Cook Time:
45 mins
Additional Time:
1 hr 20 mins
Total Time:
2 hrs 30 mins
Servings:
8
Yield:
1 9-inch cake
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Ingredients
Cake:
cooking spray with flour
1 cup white sugar, divided
5 large eggs, separated, divided
1 cup all-purpose flour
⅓ cup milk
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
Filling and Topping:
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream, divided
10 maraschino cherries
Directions
Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray.
Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla.
Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan.
Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes.
Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester.
Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed.
Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries.
If not serving immediately, refrigerate until ready to serve.
Nutrition Facts (per serving)
| 642 | Calories |
| 33g | Fat |
| 75g | Carbs |
| 14g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 642 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 20g | 99% |
| Cholesterol 241mg | 80% |
| Sodium 271mg | 12% |
| Total Carbohydrate 75g | 27% |
| Dietary Fiber 0g | 1% |
| Total Sugars 61g | |
| Protein 14g | 28% |
| Vitamin C 3mg | 3% |
| Calcium 381mg | 29% |
| Iron 1mg | 7% |
| Potassium 448mg | 10% |
* 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.
