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Tres Leches Cake

This Tres Leches Cake recipe is simple, easy and delicious!
Course Dessert
Cuisine American
Prep 1 hour
Cook 20 minutes
resting time 4 hours 30 minutes
Total 5 hours 50 minutes
Servings 12 servings
Calories 589 kcal
Author Michelle

Ingredients

For the Cake:

  • cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature
  • 1 cup + 2 tablespoons granulated sugar
  • 5 eggs
  • teaspoons vanilla extract

For the Three-Milk Glaze:

  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 1 cup half-and-half

For the Whipped Cream:

  • 2 cups heavy cream
  • 1 cup + 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
US Customary - Metric

Directions

  1. Make the Cake: Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.
  2. In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.
  3. Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer. (This will appear to be a very small amount of batter.)
  4. Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  5. Make the Three-Milk Glaze: In a 4-cup measuring cup, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.
  6. Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Leftover cake should be covered and refrigerated for up to 1 day.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Tres Leches Cake
Amount Per Serving
Calories 589 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Cholesterol 169mg56%
Sodium 220mg10%
Potassium 339mg10%
Carbohydrates 67g22%
Sugar 54g60%
Protein 10g20%
Vitamin A 1145IU23%
Vitamin C 1.8mg2%
Calcium 244mg24%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.