3 Milk Cake or Tres Leches

Vanilla sponge cake gets a drenching in a sweet combination of three kinds of milk and then frosted with cream cheese icing in a Mexican-inspired recipe.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 748 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 4 teaspoons baking powder
• 4 teaspoons vanilla extract
• 6 tablespoons milk
• 2 cups heavy whipping cream
• 6 eggs, separated
• 1 cup half-and-half
• 1 (12 ounce) can evaporated milk
• 1 (4 ounce) package cream cheese, softened
• 0.25 cup butter, melted

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

Step 2

Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until fluffy. Gradually beat in sugar until soft peaks form. Gradually beat in flour, then beat in milk, egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, beating in each ingredient thoroughly before adding the next. Pour batter into prepared baking pan.

Step 3

Bake in the preheated oven until browned and crusty on top, no more than 30 minutes. Cool cake in pan for about 10 minutes before gently removing to finish cooling.

Step 4

Whisk sweetened condensed milk, evaporated milk, and half-and-half together in a bowl; pour half into a pan deeper and longer than the cake. Lay cake in milk mixture; score deep lines in top of cake using a fork. Pour remaining milk mixture over cake, allowing mixture to soak in.

Step 5

Beat cream cheese and 1 teaspoon vanilla extract in a bowl with electric mixer until soft and fluffy; gradually beat in cream until frosting is thick and spreadable. Spread over cake.