# Easy Tres Leches Cake Completely From Scratch

This is an ultra moist cake that uses four different kinds of milk, including homemade evaporated milk and dulce de leche.

- Servings: 12 servings
- Cuisine: Mexican
- Category: Baked Goods
- Language: en

## Ingredients

- 6 eggs
- 0.75 cup granulated sugar
- 165 grams granulated sugar
- 0.75 tsp vanilla extract
- 2 grams vanilla extract
- 0.5 cup whole milk
- 120 ml whole milk
- 0.25 cup granulated sugar
- 55 grams granulated sugar
- 1.5 cups all-purpose flour
- 225 grams all-purpose flour
- 0.5 tsp fine sea salt
- 3 grams fine sea salt
- 1.5 tsp baking powder
- 7 grams baking powder
- non-stick cooking spray or butter
- 3.5 cups whole milk
- 820 ml whole milk
- 14 ounces sweetened condensed milk
- 400 ml sweetened condensed milk
- 12 ounces evaporated milk
- 350 ml evaporated milk
- 1 vanilla bean
- 0.5 cup heavy cream
- 120 ml heavy cream
- 4 cups whole milk
- 1 liter whole milk
- 1.25 cup granulated sugar
- 270 grams granulated sugar
- 1 cup heavy cream
- 240 ml heavy cream
- 1 tbsp granulated sugar
- ground cinnamon
- strawberries, sliced
- few tablespoons sugar

## Instructions

1. Crack 6 eggs into a medium-sized bowl.
2. Separate the yolks into a medium/largish bowl (or the bowl of a stand mixer).
3. Using a hand blender, beat the yolks on high speed.
4. Slowly add 3/4 cup (165 grams) of granulated sugar gradually until all the sugar is added and the mixture is light.
5. Beat in 3/4 teaspoon (2 grams) of vanilla extract and 1/2 cup (120 milliliters) of whole milk until thoroughly combined.
6. Separately, beat the egg whites on high speed until they begin to turn frothy.
7. While continuously beating, add 1/4 cup (55 grams) of granulated sugar in batches until all the sugar is added.
8. Keep beating until you get nice medium stiff peaks.
9. Fold the egg yolk mixture and egg white mixture together until you get a homogenized pale yellow mixture.
10. Separately, whisk together 1 1/2 cups (225 grams) of all-purpose flour, 1/2 teaspoon (3 grams) of fine sea salt, and 1 1/2 teaspoons (7 grams) of baking powder until thoroughly combined.
11. Add the flour mixture to your fluffy mixture and fold together until thoroughly combined, creating a sponge cake batter.
12. Prepare a 9x13 baking pan by spraying it with non-stick cooking spray or greasing with butter.
13. Pour the sponge cake batter into the prepared pan.
14. Bake in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 25 to 30 minutes, or until a toothpick inserted comes out clean.
15. Place the cake aside and let it cool completely.
16. To make evaporated milk from scratch, take 3 1/2 cups (820 milliliters) of whole milk and put it in a medium-sized sauce pot.
17. Place it on the stove and lightly simmer, stirring occasionally, for 25 minutes or until reduced to about 1 1/2 cups (350 milliliters).
18. In a medium-sized bowl, add 14 ounces (400 milliliters) of sweetened condensed milk, 12 ounces (350 milliliters) of evaporated milk, beans from one vanilla bean (optional), and 1/2 cup (120 milliliters) of heavy cream.
19. Whisk the milk mixture together until thoroughly combined.
20. Grab your cooled sponge cake and prick the entire cake with a fork, being careful not to rip the cake.
21. Pour all of your triple milk mixture on top of your sponge cake.
22. Cover it with plastic wrap and place it in the fridge for at least one hour, ideally overnight, for the milk to soak in and evenly disperse.
23. To make dulce de leche, in a medium-sized sauce pot, combine 4 cups (1 liter) of whole milk and 1 1/4 cup (270 grams) of granulated sugar.
24. Mix the sugar and milk together, then place it on your stove over medium-low heat.
25. Let the sugar dissolve, and as soon as it comes to a simmer, reduce the heat to medium-low.
26. Gently simmer and reduce while stirring often for about 1 1/2 hours, or until thickened and a nice deep brown, being careful not to let it burn.
27. Once done, take the dulce de leche off the stove and let it cool to room temperature.
28. Pull your fully moisturized cake from the fridge.
29. Add a generous amount of your dulce de leche on top, saving any unused portion.
30. Spread the dulce de leche evenly all over the top of the cake.
31. Separately, whip 1 cup (240 milliliters) of heavy cream with 1 tablespoon of granulated sugar until you get a beautiful fluffy whipped cream.
32. Spread all of your whipped cream on top of your soaked tres leches cake.
33. Gently sprinkle some ground cinnamon all over the top of your cake, going lightly.
34. Serve the cake ice cold.
35. Take a nice sharp knife and cut the cake into 12 even squares.
36. Plate your cake and optionally add some macerated strawberries (strawberries sliced, tossed in a few tablespoons of sugar, and left to sit for a minute or two until juices come out).
37. Spoon the macerated strawberries on top, dig in, and enjoy.

## Equipment

- medium-sized bowl
- stand mixer
- hand blender
- whisk
- 9x13 baking pan
- oven
- medium-sized sauce pot
- fork
- plastic wrap

## Tips

- Don't overbake the sponge cake.
- Let the cake cool completely before adding the milk mixture.
- Prick the entire cake with a fork to help it soak up the milk.
- Ideally, let the cake soak in the fridge overnight for even dispersion of milk.
- Serve the cake ice cold.

## Source

- Original video: https://youtu.be/EqU_jMyr2P8?si=zkotBbwYWbiOYJm8
- Recipe page: https://www.cliprecipe.com/recipe/8e3f62e7-7c00-4bbf-8796-8aa3e641f14f
- Extracted: 2026-02-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt