Jul 14 2026
Restaurants›Rubamba Restaurant›Tres Leches Recipe

Tres Leches Recipe

Inspired by Rubamba Restaurant
Time2h
Serves12

Venezuela style sponge cake soaked in three different kinds of milk, raspberry sauce and whipped cream.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sponge Cake

Tres Leches Mixture

Raspberry Sauce

Whipped Cream

Method

Sponge Cake

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

  2. 2

    Mix Dry Ingredients

    In a large bowl, whisk together the flour, baking powder, and salt until well combined.

  3. 3

    Beat Eggs and Sugar

    In another bowl, use an electric mixer to beat the eggs and granulated sugar until light and fluffy, about 5-7 minutes.

  4. 4

    Combine Mixtures

    Gently fold the dry ingredients into the egg mixture, alternating with the milk. Add the vanilla extract and mix until just combined.

  5. 5

    Bake the Cake

    Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

  6. 6

    Cool the Cake

    Once baked, allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Tres Leches Mixture

  1. 7

    Prepare the Milk Mixture

    In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until smooth.

  2. 8

    Soak the Cake

    Once the cake has cooled, poke holes all over the top using a fork. Slowly pour the milk mixture over the cake, allowing it to soak in.

  3. 9

    Refrigerate

    Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Raspberry Sauce

  1. 10

    Cook the Raspberries

    In a saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook while stirring until the raspberries break down and the mixture thickens, about 10 minutes.

  2. 11

    Blend and Strain (Optional)

    For a smoother sauce, blend the mixture and strain it through a fine-mesh sieve to remove the seeds.

  3. 12

    Cool the Sauce

    Allow the raspberry sauce to cool before serving.

Whipped Cream

  1. 13

    Beat the Cream

    In a large bowl, use an electric mixer to beat the heavy cream until soft peaks form.

  2. 14

    Add Sugar and Vanilla

    Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.

Assembly and Serving

  1. 15

    Serve the Tres Leches

    Slice the soaked cake and serve it on plates. Top each slice with a generous dollop of whipped cream and drizzle with raspberry sauce.

More from Rubamba Restaurant