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A slice of sourdough discard tres leches cake with whipped cream frosting and sliced strawberries rests on a plate with a fork on it. The full sourdough tres leches cake sits in the background along with a bowl of strawberries.

Sourdough Tres Leches Cake

This soft and airy sourdough tres leches cake is soaked in a rich three-milk mixture and topped with fluffy whipped cream and fresh strawberries. The addition of sourdough discard adds a subtle depth of flavor to this classic, ultra-moist dessert.
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Course: Dessert
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 2 hours
Servings: 15 Servings
Author: Jamie

Ingredients

Cake

  • 1 1/2 cups all-purpose flour sifted (188 g)
  • 2 teaspoons baking powder 10 g
  • 1/4 teaspoon salt 1.5 g
  • 5 large eggs separated, one bowl with the whites, one bowl with the yolks
  • 1 cup granulated sugar 200 g
  • 1/2 cup whole milk room temperature (120 ml)
  • 1/2 cup sourdough discard 120 g
  • 2 teaspoons vanilla extract 10 ml

Milk Mixture

  • 1 can sweetened condensed milk 14 oz (396 g)
  • 1 can evaporated milk 12 oz (354 ml)
  • 1/3 cup whole milk 80 ml

Whipped Cream Topping

  • 2 cups heavy cream very cold (480 ml)
  • 1 teaspoon vanilla extract 5 ml
  • 3 tablespoons powdered sugar 22 g

For Serving

  • Sliced strawberries

Instructions

Preheat and Prepare Pan

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Mix Dry Ingredients

  • In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

Make the Batter

  • In a large bowl, beat the egg yolks with the granulated sugar until pale yellow and slightly thickened.
  • Add the whole milk, sourdough discard, and vanilla extract. Mix until smooth and fully combined.
  • Gently fold in the dry ingredients until just incorporated.

Whip Egg Whites

  • In a separate clean bowl, beat the egg whites on high speed until soft peaks form.
  • Gently fold the whipped egg whites into the batter, mixing just until combined. Do not overmix.

Bake

  • Pour the batter into the prepared baking dish and spread evenly.
  • Bake for 30–35 minutes, or until the cake is set and lightly golden.

Cool and Soak

  • Allow the cake to cool completely. Using a fork, poke holes all over the surface.
  • In a bowl, combine the sweetened condensed milk, evaporated milk, and whole milk.
  • Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
  • Cover and refrigerate for at least 1 hour, or up to 1–2 days for best flavor and texture.

Make the Whipped Cream

  • In a large bowl, beat the cold heavy cream, vanilla extract, and powdered sugar until soft peaks form.

Assemble and Serve

  • Spread the whipped cream evenly over the chilled cake.
  • Top with sliced strawberries, then serve immediately or keep refrigerated until ready to serve.

Notes

Storage & Make-Ahead Instructions

Refrigerator (Recommended):
Store the cake covered in the refrigerator for up to 3–4 days. Because of the milk soak and whipped cream topping, it must be kept chilled.
Make Ahead:
You can bake and soak the cake up to 1–2 days in advance. In fact, it tastes even better as it sits and fully absorbs the milk mixture.
For best results, wait to add the whipped cream topping until the day of serving so it stays light and fresh.
Whipped Cream Tip:
If needed, the whipped cream can be made a few hours ahead and stored in the refrigerator. Give it a quick whisk before spreading if it softens.
Freezing (Not Recommended):
Freezing is not ideal for tres leches cake, as the texture can become watery once thawed.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 45g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 192mg | Potassium: 258mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 1mg
Calories: 370kcal
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