Pastel de Tres Leches

4.84 from 24 votes

Pastel de Tres Leches is a classic Mexican cake soaked in three milks and topped with whipped cream. A delicious dessert for any occasion.

Prep Time1 30

Cook Time50

Total Time2 20

Course: Dessert

Cuisine: Mexican

Servings:

Calories: 414kcal

Butter and flour to butter the pan
1 cup sugar + 2 tablespoons
5 egg yolks
5 egg whites
⅓ cup milk
2 teaspoon vanilla extract divided
1 cup all purpose flour
1 ½ teaspoon baking powder
1 14-ounce sweetened condensed milk can
1 12-ounce evaporated milk can
1 pint heavy whipping cream
maraschino cherries, strawberries, raspberries, or cocoa powder (for decoration)

Preheat oven to 175 degrees C (350 degrees F).
Butter and flour bottom of a deep 9-inch circular pan.
Beat the egg yolks with ¾ cup sugar for 1 minute.
Stir in milk, 1 teaspoon vanilla, flour and baking powder.
In a small bowl, beat egg whites to soft peaks.
Slowly add ¼ cup sugar.
Beat until firm.
Gently fold ⅓ of the egg whites into the yolk mixture to lighten it.
Fold in remaining egg whites.
Pour batter into the prepared pan.
Check after 30 minutes, or until toothpick comes out clean.
Allow to cool 10-15 minutes.
Run a knife along the edge of cake before removing from pan.
Let the cake cool completely.
Place cooled cake on a deep serving plate.
Use a fork or toothpicks to pierce the cake in several places.
Mix together condensed milk, evaporated milk and ¼ cup of the whipping cream.
Pour remaining milk mixture over cake slowly until absorbed.
Whip the remaining whipping cream, 1 teaspoon vanilla, 2 tablespoons sugar until it thickens.
Frost cake with whipped cream and garnish.
Store cake in the refrigerator until ready to eat.

Only mix the cake ingredients until they come together. Do not over mix.

This recipe uses one big, deep circular 9-inch round for sponge cake. The cake is very delicate. It's not a dense butter cake.