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–+ servings

Banana Cream Tres Leches Cake

A moist and creamy tres leches cake inspired by banana pudding. A fluffy sponge cake is soaked with three milks, topped with banana pudding cream, fresh bananas, and Nilla wafers for a nostalgic and unique twist on a Mexican classic.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine Mexican Fusion
Servings 12

Equipment

Ingredients
  

For the Cake:

  • 5 large eggs – separate whites from yolks whites whipped with 1/4 cup sugar, yolks beaten with 1/2 cup sugar
  • 3/4 cup sugar 1/4 cup for whites, 1/2 cup for yolks
  • 1 cup plus 2 tbsp cake flour sifted
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup whole milk
  • 1 tsp vanilla extract

For the Tres Leches Soak:

  • 1 can 12 oz evaporated milk
  • 1/2 cup whole milk – we prefer to use heavy cream but traditionally the recipe calls for whole milk
  • 1/3 cup sweetened condensed milk up to 1/2 cup if sweeter desired
  • Splash of whole milk
  • 1/2 tsp vanilla extract

For the Banana Pudding Cream Topping:

  • 1 box 3.4 oz vanilla instant pudding – we use vanilla instead of banana pudding to avoid the candy-like flavor; the fresh bananas give the natural flavor
  • 2 cups cold whole milk
  • 4 oz cream cheese softened
  • 2 tbsp sweetened condensed milk
  • 8 oz Cool Whip
  • 1/2 tsp vanilla extract

For Assembly:

  • Fresh banana slices
  • Whole and crushed Nilla wafers

Instructions
 

Egg White and Sugar Mix:

  • Preheat the oven to 350°F. Grease and line a 9x13 baking pan.
  • Separate egg whites from yolks. Place whites in one bowl and yolks in another.
  • Whip/Mix the egg whites until foamy.
  • Slowly add 1/4 cup sugar and whip/mix until stiff peaks form.
  • The whites should look glossy and stand straight up without drooping when you lift the whisk.
  • Place this egg white mix into a bowl and set aside.

Batter Mix:

  • In the second mixing bowl add your egg yolks.
  • Add ½ cup of sugar and mix the yolks with the sugar until pale and thick.
  • After it becomes pale and thick, add 1 tsp vanilla.
  • Add ⅓ cup of whole milk.
  • Sift flour, baking powder, and salt into a separate bowl.
  • Then mix gently into batter mix until combined.
  • Second mix should look like this.
  • Carefully fold the whipped egg whites into the yolk batter in batches.
  • Do not overmix so the batter stays airy.
  • Pour the batter into the prepared pan.
  • Bake 25–30 minutes, until golden and springy in the center. Cool at least 20 minutes.

For the Tres Leches Soak:

  • Whisk together evaporated milk, ⅓ cup condensed milk (or up to ½ cup if sweeter desired), ½ cup heavy cream, a splash of whole milk, and ½ teaspoon vanilla.
  • Use a fork or skewer to poke holes all over the cooled cake.
  • Slowly pour the milk mixture over the cake in stages, letting it absorb before adding more.
  • Cover and refrigerate the cake for at least 4 hours or overnight so it fully absorbs the milks.

For the Banana Pudding Cream Topping:

  • In a new bowl pour 2 cups of cold milk
  • Pour your vanilla instant pudding mix into the milk
  • And whisk
  • In another bowl, beat softened cream cheese until smooth.
  • Mix in 2 tablespoons condensed milk.
  • Add ½ teaspoon vanilla
  • Fold in 8oz Cool Whip until light and fluffy
  • Stir the pudding into the cream cheese mixture.
  • Mix should look similar to this. Chill the topping for 30 minutes before spreading.

Assembly:

  • Spread the banana pudding cream evenly over the soaked cake.
  • Just before serving, top with fresh banana slices
  • Add whole Nilla wafers.
  • Add crushed Nilla wafers.
  • and whole or crushed Nilla wafers. Keep refrigerated until ready to enjoy!

Notes

  • Always let the cake cool before adding the milk mixture to prevent mushiness.
  • Add banana slices just before serving to keep them fresh.
  • Best enjoyed within 2–3 days.
  • Keep refrigerated at all times. Do not freeze.
  • Separate egg whites from yolks so the whites can be whipped for volume and the yolks beaten for richness. This makes the cake airy and able to soak up the three milks.
  • Pudding Flavor Note: Although the topping is called banana pudding cream, it uses vanilla instant pudding. Banana pudding mix often has a candy-like flavor, while vanilla allows the fresh bananas to shine. If you like that stronger flavor, banana pudding mix can be substituted.
  • Note on Stiff Peaks: When whipping egg whites, “stiff peaks” means the mixture looks glossy and holds its shape. If you lift the whisk, the peaks should stand straight up without drooping. This step makes the cake light and spongy so it can soak up the three milks.
Keyword banana cream tres leches, banana pudding cake, banana pudding tres leches, banana tres leches cake, easy tres leches cake, Mexican banana cake, tres leches with banana
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