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Best Easy Pastel de Tres Leches Recipe

Name: Best Easy Pastel de Tres Leches Recipe
Total time: 110 min
Yield: 110 g
Ingredients: all-purpose flour 1.5 cups; baking powder 1.5 tsp; large eggs 5 pieces; granulated sugar 1 cup; whole milk 0.5 cup; unsalted butter 0.25 cup; vanilla extract 2 tsp; sweetened condensed milk 1 cup; evaporated milk 1 cup; heavy cream 1.5 cups; powdered sugar 0.25 cup

A sponge cake soaked in three milks and topped with whipped cream is Mexico's most iconic cake. This family celebration dessert is a moist, indulgent centerpiece for birthdays and fiestas.

Cook 110 min Difficulty NORMAL 270 kcal

#birthday cake #Mexican dessert #tres leches #moist sponge cake

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Ingredients

Main ingredients

all-purpose flour 1.5 cups
baking powder 1.5 tsp
large eggs 5 pieces
granulated sugar 1 cup
whole milk 0.5 cup
unsalted butter 0.25 cup

Seasonings/Sauce

vanilla extract 2 tsp
sweetened condensed milk 1 cup
evaporated milk 1 cup
heavy cream 1.5 cups
powdered sugar 0.25 cup

Nutrition summary

Carbohydrates 36 g 53%

Protein 7 g 10%

Fat 10 g 37%

Serving size 110g

Cooking steps

1

Preheat your oven to 350°F (177°C) and grease a 9x13-inch baking pan. Make sure the oven rack is in the center position for even baking.
2

In a medium bowl, whisk together the flour and baking powder; set aside. Separate egg whites and yolks into large bowls.
3

Beat the egg yolks with 3/4 cup sugar on medium-high until pale and thick, about 2 minutes. Add whole milk, 1 teaspoon vanilla, and melted butter; mix until smooth. Gradually add the flour mixture, mixing until just combined—do not overmix.
4

Beat egg whites with remaining 1/4 cup sugar to stiff peaks, then gently fold into the batter in three additions. Spread the batter evenly in the prepared pan and bake for 22–25 minutes, or until golden and a toothpick comes out clean.
5

Let the cake cool in the pan for 15 minutes. Poke the surface all over with a fork. In a mixing jug, whisk together condensed milk, evaporated milk, and 1/2 cup heavy cream. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight.
6

Before serving, beat remaining 1 cup heavy cream with powdered sugar and 1 teaspoon vanilla to medium peaks. Spread whipped cream topping over chilled cake. Slice and serve cold.

Personalized Q&A

Q. What's the key ingredient in this Pastel de Tres Leches recipe?

The key components that define this cake are the trio of milks—sweetened condensed milk, evaporated milk, and heavy cream—used to soak the sponge cake. This combination gives the cake its signature moist, rich texture and creamy flavor, setting it apart from regular sponge cakes.

Q. How do I prevent the cake from turning soggy or falling apart?

Use a sturdy sponge base by gently folding whipped egg whites into the batter and baking just until golden and a toothpick comes out clean. After baking, let the cake cool before adding the milk mixture so it absorbs evenly but retains structure. Allowing proper chilling time helps the cake set and makes slicing easier.

Q. What is the ideal way to apply the three milks for the best texture?

After poking holes in the warm cake, pour the milk mixture slowly and evenly across the entire surface. This technique ensures deep, uniform soaking without flooding the edges. Refrigerating the cake for at least two hours gives optimal moistness and prevents sogginess.

Q. How many calories and carbs are in each serving of this recipe?

Each serving contains about 270 kcal and 36 grams of carbohydrates. This makes it a moderately indulgent dessert, so enjoy a slice as part of a balanced meal or a special occasion.

Q. Is this cake suitable for high protein or low carb diets?

This cake contains 7g protein (10% of calories) and 36g carbs (53% of calories) per serving. While delicious as a treat, it is not classified as high protein or low carb based on these nutrition values.

Best Easy Pastel de Tres Leches Recipe

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