YIELDS: 12 Servings PREP TIME: 40 mins COOK TIME: 45 mins TOTAL TIME: 1 hr 25 mins

Is there anything better than cake? How about cake soaked in a sweet, 3-milk (or tres leches in Español) mixture and topped with whipped cream?! Chef Scotty shows us how to whip up this Latin American classic. Ole'!


1 cup all purpose flour
1 cup + 3 tbsp. sugar (divided: 3/4 c, then 1/4 c for the cake + 3 tbsp. for frosting)
1 tsp vanilla extract
5 eggs, separated
¼ tsp salt
1 ½ tsp baking powder
⅓ cup whole milk
12 oz evaporated milk
14 oz sweetened condensed milk
½ cup heavy whipping cream
2 cups + a splash heavy cream
Maraschino cherries (optional garnish)
Butter, for greasing the pan

Stand mixer or hand mixer
Mixing bowls
9 x 13" baking pan
Cooling rack
Small pitcher or bowl


  1. Preheat oven to 350°F.
  2. Separate the egg whites from the yolks and place each in their own bowl. (TIP: Watch the video to learn how.)
  3. Add the egg yolks and 3/4 cup sugar to the bowl of your mixer. Mix on medium-high until light and frothy.
  4. Turn off the mixer and add the whole milk and vanilla. Mix until well incorporated.
  5. Combine the flour, baking powder and a pinch of salt in a medium bowl.
  6. Pour the egg mixture into the flour mixture and mix until smooth.
  7. Add the egg whites and 1/4 c of sugar to the bowl of the mixer. Mix on high until soft peaks are formed. (TIP: Watch the video to see exactly what this should look like.)
  8. Pour the egg white mixture into the egg yolk-flour mixture.
  9. Gently fold the two mixtures together, until well incorporated. (TIP: The mixture will have a gentle yellow color with a wisp of white. Do not over mix!)
  10. Grease the bottom and sides of your baking pan with a bit of butter. Pour the batter into the pan.
  11. Bake for 35-45 minutes. (TIP: To test doneness, insert a toothpick into the center and remove it. If the toothpick is clean, the cake is done. If not, bake a few minutes longer and test again.)
  12. When done, remove the cake from the oven and let it cool on a rack for 30-45 minutes.
  13. After the cake has cooled, use a knife to loosen the edges from the pan.
  14. Put the cooling rack on top of the pan (like a cover) and flip the cake out. (TIP: Don't worry if it doesn't come out cleanly.)
  15. Gently slide the cake back into the pan, with the bottom side up.
  16. Use a fork to poke a lot of holes all throughout the cake. (These holes will absorb the tres leches mixture.
  17. Add the evaporated milk, sweetened condensed milk (be sure to scrape the sides of the can), and 1/2 cup heavy cream to a small pitcher or bowl and mix well.
  18. Slowly pour the tres leches mixture evenly over the cake. (It may splatter a little.)
  19. Let the cake rest for 30 mins.
  20. In the clean mixing bowl, add the whipping cream (1 pint + a splash) and 3 tbsp. of sugar. Slowly turn the mixer to high and whip until soft peaks form.
  21. When done, spread the whipped cream on top of the cake, avoiding the sides (for a nicer presentation).
  22. Slice the cake into squares and place a cherry on top of each piece.
  23. Serve and enjoy--you've earned it!