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Cuban Tres Leches Cake

A delicious cake recipe inspired by Cuba.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Cuisine: Cuban
Servings: 6
Calories: 470kcal



  • 1 cup all-purpose flour
  • 1-1/2 tsps baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 5 large eggs separated
  • 2 tsps pure vanilla extract
  • 1/3 cup whole milk
  • 1 cup cane sugar divided


  • 1 cup light cream
  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce can evaporated milk


  • 4 large egg whites
  • 1 cup cane sugar
  • 1/3 cup water
  • 1 tsp pure vanilla extract



  • Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter or vegetable oil
  • In a mixing bowl, whisk or sift together the flour, baking powder, salt, and cinnamon.
  • Separate the yolks and whites of the eggs into 2 medium bowls. Add 3/4 cup of sugar to the yolks. Beat with a hand mixer until well combined. Add in the milk and vanilla to the egg and sugar mixture and beat again until just combined.
  • Add the egg yolk and sugar mixture to the flour and stir with a spatula to combine.
  • Clean the mixer blades. Add 1/4 cup of sugar to the egg whites and beat on high speed until there are soft peaks, approximately 3 minutes.
  • Gently fold the egg white mixture into the cake batter.
  • Pour the batter into the prepared baking dish and bake for about 35 minutes to a golden brown or until a toothpick or sharp knife inserted in the center of the cake comes out clean.


  • In a medium bowl, whisk together the cream, condensed milk, and evaporated milk.
  • Pour the milk mixture over the warm cake and allow to soak in for 30 minutes. Cover with plastic wrap and place in the refrigerator for 2 to 4 hours.


  • In a saucepan over medium-high heat, combine the sugar and water. Cook until it starts to form a soft ball. It should be at 235°F. You can check the temperature with a candy thermometer.
  • While the sugar is coming up to temperature, beat the egg whites on high speed with the hand mixer or a stand mixer with a whisk attachment.
  • When the sugar reaches the soft ball stage, slowly pour it into the egg white mixture while continuing to beat. Add in the vanilla and beat until just combined.
  • Spread the icing evenly over the entire cake. Serve while cold. You can dress it up with fresh fruit slices.



Calories: 470kcal | Carbohydrates: 85g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 329mg | Potassium: 149mg | Fiber: 1g | Sugar: 68g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg