Tres Leches Cake Hearts with Raspberry-Cream Sauce

Valentine's day is just around the corner and I felt to share some sweets, I love, with you all!

If there are three sweets in the world that I can choose to demand on Valentine's Day, that would be, Tres Leches, Tres Leches, and Tres Leches. and even one more won't hurt.... :) 

So... today's post is all about Tres Leches, one of my guilty pleasures.... when I want some Tres Leches, I don't think about vegan or gluten free or sugar-substitutes... thing is, this cake needs a lot of love, lot of milks (leches) to come to it's being :) so..... thinking calories isn't going to work here.... and Isn't it okay to indulge in your favorite dessert once-in-a-while??? I think, it is totally okay!!  

Moreover, when I crave Tres Leches, I can hardly think anyways... haha

You know, they say, when you eat scrumptious and indulging foods, blood from your brain rush to your stomach to help it digest food better and your poor brain stops thinking and goes into hibernation mode... it is that kinda dessert! 

Today, I made a sheet sponge ca...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 12 Cake Hearts Serves: 6


    Sponge Sheet Cake

  • 4 Egg(s) (separated when still cold, then let them get to room temperature.)
  • 1 Cup All-Purpose Flour (sifted)
  • 1 tsp Baking Powder
  • 2/3 Cup Sugar (white fine granulated sugar)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1/2 tsp Cream of Tartar
  • Tres Leches and Raspberry Cream Sauce

  • 1 Sweet Condensed Milk (14 ounce can)
  • 1/2 Cup Raspberries (for sauce, and more for garnish)
  • Mint (for garnish)
  • 1 Cup Heavy Cream
  • 1 Evaporated Milk (12 ounce can )


  • 1. Pre-heat oven to 350 degrees Fahrenheit. Line a rectangle sheet pan with parchment paper hanging on two opposite sides and set aside.
    Additional Notes:
    Thickness of cake will depend on size of sheet tray.
  • 2. Beat egg yolks (egg yellows) with 1/3 cup sugar until pale yellow in color. (about 5-6 minutes) Add in vanilla. Beat for 1 more minutes. Egg mixture will leave a trailing ribbon when lifted with whisk.
  • 3. Beat egg whites with cream of tartar (or lemon juice if can't find Cream of Tartar) until soft peaks form. Add 1/3 cup sugar into the beating egg whites 1 tbsp at a time and beat until egg whites a shiny soft peaks. (7-8 minutes)
  • 4. Mix flour with baking powder and salt. Sift 1/4 of flour in the egg yellows mixture. Gently combine the flour in egg yellow in 3 batches. Do not over-mix. I usually use a hand whisk to combine flour in egg yellows.
  • 5. Add 1/4 of egg whites to yellows and fold in to lighten the batter. Then, add remaining half of the egg whites and gently fold in with lift and fold gentle strokes without deflating the airy whites. Add the remaining egg whites and fold in following the same cut and fold action.
  • 6. Pour prepared batter into baking pan and level very gently with an offset spatula or a butter knife.
  • 7. Bake for 18-22 minutes until tooth pick inserted into the center of cake comes out clean and cake is springy to touch. Run knife on the sides of pan to loosen cake. Lift cake with hanging parchment paper and, invert the cake to cooling rack and peel off the parchment.
  • 8. In a small jar, combine all three kinds of milks and whisk to mix condensed milk with evaporated and heavy cream.
  • 9. Transfer the cool cake to a rimmed pan and pierce the top of cake with fork or tooth pick stick all over to make tiny small holes. Cut the hearts using heart shape cookie cutter.
    Additional Notes:
    Try to cut close so as to yield about 12 hearts.
  • 10. Now pour all the three milk mixture (tres leche) over the cake, distributing it evenly, leaving behind 1/4 of a cup for raspberry sauce. Stop in-between if milk appears to be standing on the top. Give cake sometime to absorb the milks.
  • 11. Transfer the cake to refrigerator for about 30 minutes. this gives cake time to absorb all milk setting at the bottom. In meantime, mix 1/4 cup of milk mixture with raspberries in a food processor to make a fine puree. Transfer to a bowl and refrigerate as well. When ready to serve, layer two hearts per serving with drizzle of raspberry cream sauce. Garnish with some fresh raspberries and mint. Serve and enjoy!