Ed Santiago -> Recipes -> Bizcocho de Tres Leches

Bizcocho de Tres Leches

source: Traditional Puertorican quantity: Enough for 6-10 hungry people time: 1 hour

Sponge cake drenched in sweet cream. Very rich.

This is a dessert that has become popular in Puerto Rico since the 1980s. It is a very rich sponge cake drenched in cream, evaporated milk and condensed milk. Out of this world!


4   eggs, separated
1 cup sugar
1 cup self-rising flour, sifted
1 stick butter, melted and cooled
1/4 cup evaporated milk
1 tsp vanilla extract


  1. Preheat oven to 350.
  2. Beat egg whites until stiff peaks form. Gradually add sugar , beating well.
  3. Beat egg yolks until pale. Fold into egg whites .
  4. Fold cake flour into egg mixture .
  5. Mix evaporated milk , melted butter , and vanilla . Fold into batter .
  6. Pour into greased and floured 7x11- or 8x8-inch baking pan (preferably glass).
  7. Bake at 350 for 20 minutes. Remove from heat and let cool.
  8. When the cake has cooled, use a fork to prick holes all over top of cake. Pour milk mixture (below) over it.
  9. If you want it to look pretty, top with meringue and broil a minute or so, until browned.


As of 4 August 2003, this is half the recipe it used to be. The full recipe makes way too much for me. If you're making this for a crowd (10-20 people), feel free to double the recipe. Replace the 7x11 pan with a 9.5x13.5-inch one, and you may have to cook a few minutes longer.


1 can condensed milk
1 can evaporated milk
1.5 cups heavy cream


  1. In a large bowl, pour the condensed milk . Slowly add the evaporated milk , stirring well to combine. Add cream , stirring well.
  2. Pour over cooled cake. You may have to stop, wait a while for things to soak in, then continue pouring.

Source: tres-leches.xml, last updated Sun Jan 27, 2019

Ed Santiago <ed@edsantiago.com>