Tres Leche Cake

Tres Leche Cake

The origin of Tres Leche cake is believed to be in Latin America. The name "Tres Leche" literally translates to three milks, referring to evaporated, condensed, and whole milk used in the recipe. The cake is simply soaked in this milk mixture, which gives it its unique texture and flavor.
Prep Time 30 minutes
Cook Time 35 minutes
Cooling 3 hours
Course Dessert
Cuisine Mexican
Servings 12 slices


  • 12 eggs
  • cup granulated sugar
  • cup unbleached flour
  • 6 tbsp vegetable oil
  • 2 tsp vanilla extract
  • 14 oz condensed milk
  • 8 oz evaporated milk
  • 10 oz whole milk
  • 1 pint heavy whipping cream
  • 3 tbsp confectionary sugar
  • ½ tsp vanilla extract
  • Fresh Berries


  • Preheat oven to 350℉.
  • Beat eggs in electric mixer at medium high speed.
  • Slowly add sugar and continue beating until creamy and smooth (12 minutes).
  • Turn mixer to low speed and slowly fold in flour.
  • Add oil and vanilla until well blended.
  • Pour batter into a 9" by 13" greased pan.
  • Bake for 32-35 minutes, passing the toothpick test.
  • Combine three milks and set aside.
  • Remove cake from oven and let cool.
  • Poke small holes along surface of the cake.
  • Pour 3 milk mixture over cooled cake.
  • Combine pint of heavy cream, confectionary sugar, and 1/2 tsp vanilla.
  • Mix together until it forms high peaks and add to cake as the top layer.
  • Refrigerate cake for 3 hrs.
  • Serve with fresh berries.

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