A heavenly Tres Leches Cake - traditional Latin American dessert with light sponge cake soaked in three milks and topped with whipped cream.
Pro Tips
For the best results, make sure all your ingredients are prepped and measured before you start cooking. This makes the process smoother and helps everything come together perfectly.
Did You Know?
This recipe has been a fan favorite on Kelvin's Kitchen! Watch the video above for a complete step-by-step walkthrough.
Nutrition Facts
Nutritional information may vary based on the specific ingredients and portion sizes used.
Storage & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave to preserve the best flavor and texture.
What to Serve With
This dish pairs wonderfully with rice, a fresh garden salad, or your favorite side dishes. Check out more pairing ideas on Kelvin's Kitchen!
FAQ
Have questions about this recipe? Watch the video above for tips and tricks, or leave a comment below!
Ingredients
Method
- Preheat oven to 350F. Prepare a 13x9 sheet cake pan with parchment paper.
- Sift flour, baking powder, salt, and sugar into stand mixer.
- In a bowl, whisk together egg whites, milk, vanilla, and sour cream.
- Add room-temperature butter in cubes to dry mixture. Beat with paddle attachment.
- Add half the wet mixture, scrape bowl, then add remaining wet mixture. Beat until combined.
- Pour batter into pan and bake 30-35 minutes until toothpick comes out clean.
- Let cake cool to room temperature.
- Whisk together the three milks (whole milk, condensed milk, evaporated milk).
- Poke holes in the cake and pour the milk mixture over it. Refrigerate.
- Whip heavy cream with confectioners sugar and vanilla until stiff peaks.
- Frost the cake and top with strawberries.
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