Tres Leches Cake

Tres Leches Cake

  • Author: Roz Corieri Paige | La Bella Vita Cucina


One of the most popular and beloved desserts from Latin America and Mexico, this cake is ultra-moist, sweet, with a delicate texture.  Plan ahead for when you want to serve it because it needs to be refrigerated for 4 hours to overnight.  Perfect for when the weather is warm because it is served cold!  Enjoy!




For the Cake:

  • 3 cups cake flour
  • 3 tsp baking powder
  • 11/2 cups (11/2 sticks) butter, softened
  • 2 cups sugar
  • 6 jumbo eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • pinch of salt

For the Three Milk Sauce (Tres Leches):

  • 21/2 cups heavy cream
  • 1  12-14 oz. can sweetened condensed milk
  • 1  12-14 oz. can evaporated milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract

For the Topping:

  • 11/2 cups whipping cream
  • 1 cup sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 F degrees.
  2. Grease and flour a 13 X 9 inch cake pan.
  3. In a medium bowl, combine the flour, baking powder and salt.
  4. Stir with a fork to mix well.
  5. In a large bowl, combine the butter and sugar and beat with a mixer on high to mix well.
  6. Add the eggs one at a time, beating well after each egg is added.
  7. Beat mixture until light, fluffy, and smooth.
  8. Add one third of the flour mixture, then half of the milk and beat on low.
  9. Repeat a second time, and then add the remaining flour and beat until all of the flour and milk are blended completely.
  10. Pour batter into prepared pan.
  11. Bake for 40 minutes, until golden brown.
  12. While cake is baking, combine the heavy cream, sweetened condenesed milk and evaporated mil in a large bowl.
  13. Add the sugar and vanilla extract to the milks and stir well.
  14. When the cake is completely baked, insert a fork into the top of the cake all over and make holes so that the milk sauce absorbs everywhere.
  15. SLOWLY pour the milk sauce over the cake, taking breaks so that the sauce can absorb slowly before adding more in stages.
  16. Let the cake stand for 1 hour.
  17. Cover, refrigerate for a minimum of four (4) hours or overnight.
  18. Just before serving, blend the whipping cream, sugar and vanilla extract for the whipped topping.
  19. Spread on cooled cake.
  20. Garnish with your favorite fruits!