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–+ servings
cake on plate.
4.80 from 15 votes

Tres Leches with Cream Cheese Frosting

This delicious tres leches cake Is made with a fluffy vanilla cake that is soaked in tres leches (3 milks). We topped our cake with a homemade cream cheese frosting!
Prep 30 minutes
Cook 40 minutes
Total 1 hour 10 minutes
Fat 20
Carbs 79
Protein 14
Yield 12

Ingredients

Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 5 large eggs separated
  • 2 cups sugar divided
  • 6 tablespoons whole milk
  • ¼ cup melted butter
  • 2 teaspoons vanilla extract

Tres Leches

  • 1 14-oz. can sweetened condensed milk
  • 1 12-oz. can evaporated milk
  • 1 cup half and half

Frosting

  • 8 oz. cream cheese 1 brick
  • 5 tablespoons powdered sugar
  • 1.5 cups heavy cream
  • 2 teaspoons vanilla extract

Instructions

Cake

  • Preheat the oven to 350ºF and prepare a 9x13-inch dish by spraying with nonstick cooking spray.
  • Combine the flour, baking powder, and salt in a bowl and set aside.
  • In a large bowl add the 5 egg yolks, 1 ¾ cups of sugar, milk, melted butter, and vanilla. Using an electric hand mixer and mix until the sugar is dissolved. Set aside.
    three eggs in a bowl on a white surface.
  • In another medium-sized bowl, use the electric hand mixer to beat the 5 egg whites on high slowly adding in the rest of the sugar. Beat the egg whites until stiff peaks form- around 5-10 minutes.
    whipped cream in a glass bowl on a white background.
  • Slowly fold the egg white mixture into the egg yolk mixture. Hand folding is key to not deflating the egg whites.
    whipped cream in a white bowl on a white surface.
  • Next whisk in the dry mixture until just combined.
  • Pour the cake batter into the 9x13-inch pan and bake at 350ºF for 40-45 minutes.
    a metal pan with a yellow batter in it.
  • When the cake is cooked, remove it from the oven and let it cool for 15-20 minutes.

Tres Leches

  • While the cake is baking, in a small bowl whisk together the condensed milk, evaporated milk, and half and half. Set aside.
    whipped cream in a bowl on a white surface.
  • After the cake has cooled, poke holes in the top of the cake. We used a large serving fork, but a skewer or straw could easily work.
    graham cracker bars in a metal pan on a white background.
  • Pour the leche mixture into the cake and let it absorb.
    a graham cracker in a metal pan with icing.

Frosting

  • While the leche mixture is soaking into the cake, prepare the frosting.
  • In a medium/large bowl add the powdered sugar, cream cheese, heavy cream, and vanilla. Beat using an electric hand mixer until smooth and fluffy.
    whipped cream in a bowl on a white surface.
  • Spread on top of the cake, cover and refrigerate for at least 4 or up to 24 hours to allow the cake to absorb the leche.
    a cake in a metal pan with whipped cream on top.

Tips & Notes

  • If you want to make this an adult cake you can add 1-2 tablespoons of rum or brandy into the tres leches mixture.
  • You can reserve 1 cup of the Leche mixture for serving. In that case, pour a few tablespoons over the cake once it is plated.
  • The longer the cake sits the better. 24 hours would be great.

Nutrition Facts

Calories: 555kcal | Carbohydrates: 79g | Protein: 14g | Fat: 20g | Fiber: 1g | Sugar: 64g