3 Milk Cake or Tres Leches

Vanilla sponge cake is drenched in a sweet combo of three kinds of milk (tres leche), then topped with cream cheese frosting in a Mexican-style 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 (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, thoroughly beating in each ingredient before adding the next. Pour batter into the prepared baking pan.

Step 3

Bake in the preheated oven until browned and crusty on top, no more than 30 minutes. Cool cake in the pan for 10 minutes; gently remove from the pan 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 cake. Lay cooled cake in milk mixture; score deep lines in cake top using a fork. Pour remaining milk mixture over cake, allowing mixture to soak in.

Step 5

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