Jul 14 2026
Restaurants›Cowgirl›Tres Leches Cakes Recipe

Tres Leches Cakes Recipe

Inspired by Cowgirl
Time5h
Serves12

classic, crowd favorite w/housemade whipped cream & strawberries

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Ingredients

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Sponge Cake

Milk Soak (Tres Leches)

Housemade Whipped Cream & Topping

Assembly & Finish

Method

Sponge Cake

  1. 1

    Preheat and prepare pan

    Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper for easier removal, or grease and flour the pan.

  2. 2

    Separate eggs

    Separate the 5 large eggs into yolks and whites. Place whites in a clean, dry mixing bowl and yolks in a separate bowl.

  3. 3

    Beat yolks with sugar

    Whisk or beat the egg yolks with 1/2 cup of the granulated sugar (from the 1 cup) and 1 tsp vanilla extract until the mixture becomes pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with a mixer.

  4. 4

    Whisk egg whites

    With clean beaters, beat the egg whites and a pinch of salt to soft peaks. Gradually add the remaining 1/2 cup granulated sugar and continue beating until glossy, medium-stiff peaks form.

  5. 5

    Fold together batter

    Gently fold the beaten egg yolk mixture into the egg whites in two additions, keeping as much air as possible. Sift together 1 cup all-purpose flour and 1 tsp baking powder, then gently fold the dry ingredients into the eggs until just combined. Add the 2 tbsp melted, cooled butter and fold lightly to incorporate — this adds tenderness and helps browning.

  6. 6

    Bake

    Pour batter into the prepared 9x13 pan, smoothing the top. Bake in the preheated oven 20–25 minutes or until the cake is golden and a toothpick inserted into the center comes out clean. Do not overbake — the cake should be moist.

  7. 7

    Cool and poke

    Allow the cake to cool in the pan on a wire rack for 10–15 minutes. While still warm but not hot, poke the top all over with a skewer or fork (dozens of holes) so the milk mixture can absorb evenly.

Milk Soak (Tres Leches)

  1. 8

    Mix milks

    In a medium bowl, whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup heavy cream (if using), 1/2 tsp vanilla, and 1/4 tsp kosher salt until smooth and combined.

  2. 9

    Soak the cake

    Slowly pour the milk mixture evenly over the warm (but not hot) cake, starting at one edge so it has time to absorb; pour in three or four passes to ensure even coverage. The cake will soak up most of the liquid. Cover the pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow full absorption and chilling.

Housemade Whipped Cream & Topping

  1. 10

    Macerate strawberries (optional)

    If using macerated strawberries: in a small bowl toss 1/2 cup hulled, sliced strawberries with 1 tbsp granulated sugar. Let sit 15–30 minutes until juicy. Reserve any juices.

  2. 11

    Chill equipment

    For best whipped cream, chill the mixing bowl and beaters for 10–15 minutes in the refrigerator or freezer so the cream whips up faster and holds peaks.

  3. 12

    Make whipped cream

    Pour 2 cups cold heavy cream into the chilled bowl. Add 3 tbsp powdered sugar and 1 tsp vanilla extract. Beat on medium-high until soft to medium peaks form — do not overbeat. Stop when cream holds shape but is still smooth and silky.

  4. 13

    Prepare strawberries

    Hull and halve (or quarter if large) about 2 cups fresh strawberries. If you macerated a portion, fold the macerated berries and their juices with the fresh berries for flavor; otherwise leave raw for a fresher bite.

Assembly & Finish

  1. 14

    Top cake with whipped cream

    Remove the soaked cake from the refrigerator. Using an offset spatula or rubber spatula, spread the housemade whipped cream evenly over the chilled cake to the edges. For an elegant finish, pipe swirls or leave a rustic spread.

  2. 15

    Arrange strawberries and garnish

    Arrange the halved strawberries over the whipped cream — either cover the cake or create rows/spirals. If you reserved macerated berries, distribute them for concentrated flavor. Dust lightly with 1/4 tsp powdered cinnamon if desired and garnish with mint leaves.

  3. 16

    Serve

    Keep the cake refrigerated until serving. Cut into 12 squares. Each square is rich and very moist — serve chilled. Leftovers will keep covered in the refrigerator for up to 3 days.

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