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4.67 from 12 votes
Venezuelan Tres Leches Cake
Prep Time
10 mins
Cook Time
15 mins
Total Time
1 hr 25 mins
Course: Dessert
Cuisine: Venezuelan
Servings: 8 pieces
For the cake
  • 4 eggs
  • 1 cup self-raising flour
  • granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp salt
For the meringue
  • 2 egg whites
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • lime zest
For the syrup
  • 1 cup condensed milk
  • 1 cup cream
  • 1 cup evaporated milk
For the cake:
  1. Preheat the oven to 180 C (350 F)
  2. Separate the egg whites from the yolks.
  3. Beat the egg whites until stiff peaks. Add half of the sugar in small batches during the process.
  4. Beat the yolks and add the remaining sugar. Beat until the yolks are creamy and lighter.
  5. With a spatula, mix gently the egg whites with the yolks.
  6. Add the flour, the vanilla extract, and the salt. Incorporate with encircling movements. Don’t beat the batter or all that air that we previously built will be gone.
  7. Pour the batter into a greased cake pan and take it to the oven for 15 minutes until the cake is slightly brown.
  8. Let the cake chill completely.
  9. With the help of a knife, make small holes in the cake (this way it will absorb more of the syrup).
For the Syrup:
  1. Mix all the ingredients.
  2. Pour it over the cake and let it soak for at least 1 hour (you can let it overnight).
For the meringue:
  1. Beat the white egg until stiff peaks. Add the powdered sugar, the vanilla extract and the lime zest.

  2. Decorate the tres leches.

Recipe Video

Recipe Notes

The time of this recipe is 10 min for prep, 15 min to cook the cake, 1 hr to let the cake absorb the syrup in the fridge. Total time 1 hr 25 min.