This tres leches cake is simple to make, always a crowd-pleaser, and probably the moistest cake you will try. This cake is loaded with flavors and so moist from top to bottom. Preheat your oven to 350 degrees Fahrenheit and butter a 9 by 13 casserole dish. Whisk together one cup of all-purpose flour with one and a half teaspoons of baking soda and a quarter teaspoon of salt. Sift them together into a large mixing bowl.

Separate five large eggs into two bowls, add the whites in the first bowl and the egg yolk into the second bowl. Add three-quarters cups of granulated sugar into the egg yolks and beat them on high speed until is thick and pale yellow. Add one-third of whole milk and a teaspoon of vanilla extract and gently fold that in with a spatula, mix just until well blended and set it aside.

With a clean and dry electric whisk, beat the egg whites on high speed until soft peaks form or for about one minute. With the mixer on, pour a quarter cup of sugar and continue beating on high speed until the whites are stiff but not dry. To put everything together, pour the egg yolk mixture over the flour mixture and use a spatula to fold everything together. Continue mixing until no streaks of flour remain.

Transfer all the egg whites mixture into the batter and gently fold those together just until they are uniformly blended then stop mixing. You do not want to overmix this batter because it relies on the volume of the eggs to rise. Pour all your batter into the prepared casserole dish and lightly smooth out the top. Place that in the center rack of 350 degrees Fahrenheit oven and bake for 30 minutes. When it’s done, remove the cake from the oven and let it cool to room temperature.

To make the syrup, combine a third cup of whipping cream, 9 oz sweetened condensed milk, and 12 ounces of evaporated milk, and stir those together until combined. Poke all over the cake with a fork, this will ensure the syrup penetrated deep throughout the cake and evenly moistens every bite.

Slowly drizzle the milk mixture evenly over the cake and let the cake sit for about 20 minutes to absorb all the syrup. For the frosting, pour two cups of very cold whipping cream into a large cold mixing bowl, and add two tablespoons of sugar. Beat on high speed for about two minutes or until the frosting is whipped, thick, and spreadable. Spread the cream evenly over the top of your cake and top it with fresh berries. Make this for your next party and enjoy.


  • 1 cup (120grams/ 4.2Oz)  all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 eggs (large)
  • 1 cup (200 grams/ 7.1Oz) sugar divided into 3/4 and 1/4 cups
  • 1 tsp vanilla extract
  • 1/3 cup (78ml) whole milk

Cake Syrup;

  • 12 oz (1.5Cups)  evaporated milk
  • 9 oz sweetened condensed milk (2/3 of a 14 oz can)
  • 1/3 cup (80ml) heavy whipping cream

Cake Frosting;

  • 2 cups (480ml) heavy whipping cream
  • 2 Tbsp granulated sugar
  • 1 cup berries to garnish, optional