Funfetti Tres Leches Cake

This funfetti tres leches cake is soaked with a three milk mixture and loaded with sprinkles. The ultimate birthday cake that the kiddos will love!

Inspired by this popular pastel de tres leches and funfetti cheesecake.

I absolutely love cake and this is hands down my favorite. I grew up eating tres leches cake at every single birthday party and holiday so of course I had to share it on my blog.

What Is Tres Leches?

Tres leches just mean three kinds of milk. Usually, it’s made with whole milk, sweetened condensed milk, and evaporated milk. Although some people add coconut milk and or dulce de leche. This coconut tres leches is one of my favorites!

Why You’ll Love This Funfetti Tres Leches Cake

• It’s super moist, delicious, and tastes even better the following day.
• Feeds a crowd, most people love it, and it’s very easy to make.
• It’s very versatile, if you’re not a fan of sprinkles omit them and make a plain tres leches cake instead.
• This can be used for a gender reveal party.

Ingredient Notes

• Sweetened Condensed Milk – Unfortunately this cannot be substituted. Although some people use whole milk and sugar instead, I don’t recommend it. The sweetened condensed milk is thick and creamy and that’s how you want the milk mixture to be.
• Evaporated Milk – Another must in this recipe!

How To Make Funfetti Tres Leches Cake Step By Step

1. Preheat oven to 350 degrees F. Sift the all-purpose flour, baking powder, and salt and set it aside.
   
2. Using an electric mixer, beat the egg yolks and 1/2 cup sugar until the egg yolks turn a pale yellow color. Stir in the vanilla extract and milk, set aside.
   
3. In a separate bowl using an electric mixer, beat the egg whites and remaining 1/2 cup sugar until firm peaks form. 5-6 minutes. Mix the flour mixture into the egg yolk mixture until well combined, then fold in the egg whites and sprinkles gently.
   
4. Place the batter in a buttered 9×13 baking dish and bake for 35-40 minutes. Whisk the whole milk, condensed milk, and evaporated milk.
   
5. Poke holes all over the cake and drizzle the milk mixture all over and refrigerate for 1 hour. To make the frosting, whip the heavy cream for 3-4 minutes or until it starts resembling whipped cream
   
6. Add the powdered sugar and vanilla extract and mix for an additional 20 seconds.
   
7. Frost the entire cake with the whipped cream, top with more sprinkles, and enjoy!
   

Storage

Place any leftovers in an air tight container and refrigerate for up to 4 days. I don’t recommend freezing this cake.

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