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Tres Leches Cake

Tres Leches Cake

(3.0 Average )
Tres leches is a moist and dense cake from Latin America that is soaked with a mixture of three milks -- sweetened condensed milk, evaporated milk and heavy cream.
  • 20m

    prep time

  • 30m

    Cook Time

  • 183


  • 10



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  • 1 cup flour
  • 1/2 teaspoon McCormick® Cinnamon, Ground
  • 1/4 teaspoon salt
  • 6 eggs, at room temperature, separated
  • 1 cup plus 2 tablespoons sugar, divided
  • 3/4 cup milk, divided
  • 3 teaspoons McCormick® Pure Vanilla Extract, divided
  • 1 can (14 ounces) sweetended condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup heavy cream


  • Preheat oven to 350°F. Mix flour, cinnamon and salt in small bowl. Set aside. Beat egg yolks and 3/4 cup of the sugar in large bowl with electric mixer on high speed 5 minutes or until light and fluffy and doubled in volume, scraping sides of bowl occasionally. Gradually beat in 1/2 of the flour mixture, 1/4 cup of the milk, 2 teaspoons of the vanilla, then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally.

  • Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Gradually beat in 1/4 cup of the remaining sugar until stiff peaks form. Stir 1/3 of the egg white mixture into the batter until well blended. Gently stir or fold in remaining egg white mixture. Pour evenly into greased 13x9-inch baking pan.

  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Meanwhile, mix remaining 1/2 cup milk, sweetened condensed milk and evaporated milk in medium bowl until well blended. Poke holes in warm cake with kitchen fork at 1-inch intervals, moving fork side to side to enlarge holes slightly. Pour milk mixture slowly over cake. (Milk mixture will be slowly absorbed by the cake.) Cool completely. Cover.

  • Refrigerate at least 3 hours or overnight for best results. Beat cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream. Refrigerate until ready to serve.

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