This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!

Recipe Summary

prep:
25 mins
cook:
45 mins
additional:
1 hr 20 mins
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.

    Advertisement
  • Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.

  • In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.

  • Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.

  • Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.

  • Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.

  • Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.

Nutrition Facts

642 calories; protein 14.2g 28% DV; carbohydrates 75g 24% DV; fat 33g 51% DV; cholesterol 240.7mg 80% DV; sodium 270.5mg 11% DV. Full Nutrition

Reviews (289)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2008
This is a basic sponge cake recipe soaked in a milk mixture. A succesful sponge cake requires proper treatment of the egg, at every step. The egg whites form the body or lightness of the cake. It is extremely important to properly fold the whites into the batter. Too much folding and you have a flat cake. Too little folding and you will have "chewy" pieces from unincorporated egg white. The 1/4 c. granulated sugar should be added to the egg whites before whipping, as sugar helps build peaks, prevents overbeating, and dissolves in liquid egg. I don't know why some reviewers thought white sugar meant powdered sugar, but sponge cakes are made with granulated sugar. I substituted cake flour (1 c. + 2 T.), added a pinch of salt, and the cake was great. Read More
(454)

Most helpful critical review

Rating: 3 stars
11/23/2005
Maybe I am the only cook that does not know this, but this recipe should call for CONFECTIONOR'S SUGAR, not to be confused with granular sugar which is obviously white too--I am new to the cooking scene, but this info would have been nice to know. Read More
(300)
385 Ratings
  • 5 star values: 281
  • 4 star values: 72
  • 3 star values: 19
  • 2 star values: 8
  • 1 star values: 5
Rating: 5 stars
04/08/2008
This is a basic sponge cake recipe soaked in a milk mixture. A succesful sponge cake requires proper treatment of the egg, at every step. The egg whites form the body or lightness of the cake. It is extremely important to properly fold the whites into the batter. Too much folding and you have a flat cake. Too little folding and you will have "chewy" pieces from unincorporated egg white. The 1/4 c. granulated sugar should be added to the egg whites before whipping, as sugar helps build peaks, prevents overbeating, and dissolves in liquid egg. I don't know why some reviewers thought white sugar meant powdered sugar, but sponge cakes are made with granulated sugar. I substituted cake flour (1 c. + 2 T.), added a pinch of salt, and the cake was great. Read More
(454)
Rating: 3 stars
11/22/2005
Maybe I am the only cook that does not know this, but this recipe should call for CONFECTIONOR'S SUGAR, not to be confused with granular sugar which is obviously white too--I am new to the cooking scene, but this info would have been nice to know. Read More
(300)
Rating: 5 stars
10/17/2003
I took this cake to a Cinco De Mayo party. I looked at all the tres leches cake recipes on this website, and I decided to try this one. I was not dissapointed. Everyone raved about it. I did substiture Fresh strawberries with the cherries, so it was like a super moist strawberry shortcake. Even my kids loved the "strawberry cake" My 2 yr old son actually ate his own piece, and then tried to steal mine. I definatly recommend this cake. There is no excess run off of liquid like the others cakes listed on this web site. Try it, you'll like it. Read More
(251)
Advertisement
Rating: 5 stars
12/09/2005
Soooooo good! Don't make the mistake of trying it before you chill it for at least a few hours. Room temperature milk is nasty and you will think this cake is too if you do so (i tried a piece right after frosting it, that's how i know). I've done this cake twice and i decided to add some sugar and vanilla to the whipping cream the second time to give it more flavor. The second time i also didn't pierce the cake with a fork , i left it in the pan and poured the mixture on it and it soaked it up without any problems and more evenly. The cake came out fluffy and moist and i didn't want to stop eating it. I also liked it better when i separated it into two 8in pans and frosted it in between the two layers. Read More
(97)
Rating: 4 stars
11/09/2003
Awesome! 25 year old dude here...not really in to cooking but trying to learn...if i try something and like it, i'll go to this site and look it up and try to make it for my self. A chick bought this cake in to work and I thought it was really good so I after reading the reviews of the others I decided to try this one. Again, I dont know how to cook but I made this and it rocks! I may have beat my eggs to long because I only had to cook it for 30 minutes, but again, it's awesome. This one is my new recipe box! Read More
(69)
Rating: 5 stars
04/28/2010
This is great. However, I've always added the milk mixture (with 1 tsp vanilla added) as soon as the cake comes out of the oven. If your cake forms a "hump" just slice it off to level it, then pour the milk mixture all over. The milk mixture distributes itself well when the cake is still hot. Let cool to room temp, then refrigerate still in the pan and covered with foil. I let it sit overnight. Once cold, just flip it onto a serving plate and garnish with whipped cream and fresh fruit. Deeelish!! Read More
(64)
Advertisement
Rating: 5 stars
12/28/2006
This is an excellent cake and a crowd pleaser (but some people didn't like how it's kind of soggy). I suggest using yellow box cake mix - it tastes the same and its faster. Read More
(49)
Rating: 5 stars
03/23/2008
I had no problems with this recipe as others did with the cake collapsing. I thought it was perfect. Before icing the cake I cut it in half and placed sliced strawberries between the layers then soaked it in the milk mixture. A bakery where I live adds the fruit in the middle and I think it is just delicious. I will use this recipe again thanks for another great one! Read More
(40)
Rating: 4 stars
10/17/2003
Although this cake takes a relatively long time to prepare, it tastes great. However, I put my cake in for exactly 45 minutes and the bottom burnt quite badly. Fortunately, that was easy to slice off because of how moist the cake is. Still, I would suggest 30-40 minutes as a better guideline. I also found I had way too much milk mix left over, but what can you do except make more cake next time... I added Godiva chocolate liqueur to the syrup and it tasted delicious with the cherries. Next time I might try Amaretto or Bailey's. Yum! Read More
(38)