Mexican | Spanish | Dominican

Tres Leches Cake

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2Made this recipe

Serves: 12

Prep Time: 45 minutes

Cook Time: 20-25 minutes

About Tres Leches Cake

Experience the sheer decadence of our delectable Tres Leche Cake recipe! This beloved classic hails from the heart of Latin cuisine and is renowned for its moist, sponge-like texture soaked in a trio of creamy, dreamy milks. A true masterpiece, this cake boasts a delicate balance of sweetness, creaminess, and the subtle warmth of vanilla. It’s a dessert that transcends borders, adored in countries throughout Latin America, each region adding its unique twist. It is an ideal centerpiece for celebrations, or for simply satisfying your sweet tooth!

Ingredients for Cake

1 ¾ cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1 stick butter

1 cup sugar

5 whole eggs

1 ½ teaspoons vanilla extract

Ingredients for Glaze

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1 cup half and half

Ingredients for Toppings

2 cups heavy cream

3/4 cup sugar

1 teaspoon vanilla



01Preheat oven to 350 degrees F. Lightly oil and flour a metal pan and set aside.
02In a medium mixing bowl, whisk together cake flour, baking powder and salt and set aside.
03In a mixer, beat butter until fluffy, about 1-2 minutes. Decrease speed and gradually add sugar, stopping to scrap down bowl if necessary. Add eggs one at a time, mixing well after each one. Mix in vanilla. Add the flour mixture in three batches, until just combined.
04Transfer batter to prepared pan and spread evenly. Bake on middle of rack 20-25 minutes or until done and lightly brown. Cool cake in pan for 30 minutes. Poke the top of the cake with a fork or skewer. Allow cake to cool completely before adding glaze.
05For the glaze, combine condensed milk, evaporated milk, and half and half in a large mixing bowl. Pour over cake, cover, and refrigerate overnight.
06For the topping, beat heavy cream, sugar, and vanilla until peaks are formed and thick. Spread whipped topping over cake. Keep refrigerated until ready to serve with strawberries.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.