The three milks used in a traditional tres leches cake are:
- Sweetened condensed milk
- Evaporated milk
- Whole milk (or sometimes heavy cream as a substitute)
These three types of milk are combined and poured over a light sponge cake, which absorbs the mixture to create the cake's signature moist texture
. Some recipes use heavy cream in place of whole milk for a richer texture, but the classic combination is sweetened condensed milk, evaporated milk, and whole milk
