Tres Leches Cake
A moist sponge layer cake filled with macerated strawberries and soaked in three milks.
Sponge Cake
  • 2 cups/290g all purpose/plain flour
  • 3½ teaspoons baking powder
  • ½ teaspoon salt
  • 7 large eggs, separated
  • 2 cups/400g sugar
  • ½ cup/120ml milk
  • 1 teaspoon vanilla
Three Milks
  • 1 cup/235ml heavy/double cream
  • 1 14oz can sweetened condensed milk
  • 2 cups/470g half and half (half cream and half milk mixture)
  • 1 pound/455g fresh strawberries, chopped small pieces
  • 1 tablespoon sugar
  • 2 cups/470g heavy/double cream
  • 4oz/125g cream cheese, room temperature
  • ¼ cup/50g sugar
  • extra strawberries
  • mint leaves
  1. Plan to make the sponge cake a day ahead so it can thoroughly chill.
  2. Preheat the oven to 350F/180C
  3. Grease and line the bottom of the pans with parchment paper, 2 9 inch/24 cm cake pans.
  4. Mix the flour, baking powder and salt together in a bowl.
  5. Using a mixer, beat the egg whites until soft peaks form.
  6. On high speed, gradually add the sugar.
  7. Add the egg yolks, one at a time.
  8. Add the vanilla.
  9. Add the flour, ½ cup at a time until well incorporated.
  10. Use a spatula to scrape down the sides.
  11. Add the ½ cup of milk until the mixture is smooth and evenly mixed.
  12. Divide the cake batter between the two prepared pans.
  13. Place in the oven and bake until golden brown about 25-30 minutes.
  14. Let cool in the pan on a rack for 10 minutes.
  15. Meanwhile, make the soaking milk.
  16. Combine the condensed milk, heavy cream and the half and half and mix well.
  17. Divide the milks over the warm cakes equally.
  18. Allow to soak into the cake.
  19. Place in the fridge to chill overnight.
  1. Mash the strawberries with sugar slightly so they release some of their juices.
  2. Allow to macerate.
  1. Beat the soft cream cheese with the sugar until light and fluffy.
  2. Add the heavy cream and whip until thick enough to spread on cake.
  3. You will need to beat it to quite thick but don't get carried away and make butter!
  4. Place in the fridge until needed.
Assembling Cake
  1. Run a spatula or a butter knife around the edges of the cake.
  2. This will be a bit tricky and you will need to wiggle the edges of the cake and prise up the edges to loosen.
  3. The cakes are soaked with milk so they will not just fall out easily.
  4. A bit of patience and delicate handling is all that's needed.
  5. The parchment is important so don't forget to line the pan!
  6. Once you've taken out the first cake, place it on a cake plate.
  7. Spread the macerated strawberries and the juices over the bottom layer.
  8. Make it quite flat and even but don't take it too far to the edge.
  9. Jiggle out the second cake and place on top of the strawberries.
  10. If a bit of cake gets stuck and remains in the pan, it's not a big deal.
  11. It's soft enough to paste back onto the cake and spread out.
  12. You can do a crumb coat with a little frosting or you can take thick globs of it and spread it around.
  13. The cake is not too crumbly but some parts tend to get stuck to the spatula.
  14. I suggest taking big globs of the frosting and spreading it on the top first and then working the sides.
  15. Always use a lot of frosting, the crumbs will stick if you're using too little.
  16. Smooth out or leave it rustic looking with swirls and peaks.
  17. Decorate the top with more fresh berries and mint leaves if desired.
  18. Refrigerate until serving.
  19. It is normal for some milk to seep out when the cake has been sitting in the fridge for a while.
This cake can be baked in a 9 x13 (24cm x 33 cm) glass dish but reduce the temperature to 325F. This won't have any filling but you can serve the fruit on the side or use it as a topping. You probably won't need all the frosting either.
Nutrition Information
Serving size: 12 Calories: 699 Fat: 36g Saturated fat: 21g Unsaturated fat: 12g Carbohydrates: 84g Sugar: 60g Sodium: 261mg Fiber: 2g Protein: 12g Cholesterol: 227mg
Recipe by Coffee and Crumpets at