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Delicious Tres Leches Cake {Three Milks Cake} cover

Delicious Tres Leches Cake {Three Milks Cake}

Three Milk Cake or Tres Leches: a sweet, moist sheet cake contains whole milk, half-half milk, and sweetened condensed milk topped with delicious meringue.
Course Dessert
Cuisine Traditional
Keyword cake recipe, three milk cake, tres leches, tres leches cake
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 9
Author Camila


  • 5 eggs {separate egg whites and yolks}
  • 1 ½ cup of sugar
  • 1 ½ cup of all purpose flour.
  • 2 tsp of baking powder
  • 1 or 2 tsp of vanilla extract
  • 1 can of sweetened condenced milk
  • 1 ½ cup of heavy cream {crema de leche}
  • 2 cups of Whole Milk {when preparing from milk powder make it stronger than instructions, It make the cake so good}
  • 2-3 tbsp of rum. {optional}
  • For Meringue
  • 2 egg whites
  • 1 cup of sugar
  • 1/2 cup of water
  • 1 tbsp of Icing sugar {optional}


  • Preheat the oven to 180C/Gas 4/fan 160C. and grease a 8x8 Inch Pyrex pan. I love it because you can actually see the cake.
  • First I started beating the egg whites on a stand mixer on medium-high speed until hard peaks formed.
  • In a small bowl I mixed yolks with sugar and vanilla. And in another small bowl mix flour and baking powder.
  • Once the egg whites formed hard peaks, add in slowly the yolk mixture. Scrap a little the sides. Mix for a couple minutes.
  • Start adding the flour again little by little and mix 1 more minute and turn off the mixer.
  • Now pour the batter in the Pyrex and bake for about 20 minutes. It will grow and golden. Always check with a toothpick to confirm that is ready. Each oven is different.
  • While it is in the oven, let’s prepare the milk mixture and the meringue.
  • For the Milk mixture, In a blender mix condensed mil, heavy milk and whole milk for a couple of minutes and then add in the rum. You have no idea the delicious scent will come from it! Since it’s alcohol it will evaporate as soon as it has contact with the hot cake. So will only remain the amazing scent. Set in the fridge while the cake is ready.
  • For the meringue, follow the instructions on my post: How to make an Awesome Italian Meringue. Probably the cake will be ready before your meringue but that’s ok, you can keep beating the meringue.
  • Once the cake is ready, take it off the oven and immediately pinch it with a fork all over the cake and start pouring the milk mixture all over the cake, {sides and holes} If it fills up, wait for it to absorb and pour some more until you see it doesn’t absorb any more. Leave it to completely cool off before frosting it with the meringue.
  • When cool, pour your meringue on top of the cake and spread it all over and with a spoon, pull up slightly in sections to form peaks.
  • Let it rest over night in the fridge so the flavors will intensify.
  • Serve and enjoy!