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Tres Leches Cake

This Tres Leches Cake is sweet and moist, featuring vanilla sponge cake soaked in three different types of milk, then topped with fluffy whipped cream and a sprinkle of cinnamon. It's an authentic Mexican dessert recipe that's simple yet irresistible!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
8 hrs 30 mins
Total Time
9 hrs 15 mins
Calories: 257 kcal
Course: Cake
Cuisine: Mexican

Ingredients

FOR THE CAKE:
  • 1¾ cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter softened to room temperature
  • 1 cup sugar
  • 5 large eggs
  • 1½ teaspoons pure vanilla extract
FOR THE GLAZE:
  • 1 can 12 ounces evaporated milk
  • 1 can 14 ounces sweetened condensed milk
  • 1 cup Half & Half
FOR THE TOPPING:
  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • cinnamon for sprinkling on top
  • maraschino cherries with stems drained well, optional garnish

Instructions

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  1. For the cake: Preheat oven to 350° F.
  2. In a medium bowl, whisk together the cake flour, baking powder, cinnamon, and salt; set aside.
  3. Place butter in the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 1 minute.
  4. Decrease mixer speed to low, and with the mixer still running, very slowly add the sugar. Stop to scrape down the sides of the bowl, if necessary.
  5. Add the eggs, one at a time, and mix to thoroughly combine. Add the vanilla and mix again.
  6. Add the flour mixture to the batter in three batches and mix until just combined.
  7. Transfer batter to a 9" x 13" pan and spread evenly. It will seem like a small amount of batter for a cake. Bake for 20 to 25 minutes, or until the cake is lightly golden and a toothpick comes out clean.
  8. Allow cake to cool for 30 minutes. Poke the top of the cake all over (a lot!!) with a fork. Then prepare the glaze.
  9. For the glaze: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and half & half . If you have a bowl with a pour spout, that works great! Once combined, pour the glaze over the cake. It will seem like a lot of glaze, but use it all. Take your time and let it keep soaking in as you pour. The cake will not completely soak up the glaze until it has sat overnight. So, pop it into the fridge and finish it the following day.
  10. For the topping: Place the heavy cream, powdered sugar, and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together until stiff peaks are formed. It should be thick. Spread the topping onto the cake and sprinkle lightly with cinnamon. Allow cake to chill in the fridge until ready to serve. Top each piece with a stemmed cherry, if desired.

Notes

  • The cake is best when baked a day prior to serving, to let the cake soak up the glaze overnight in the fridge.
  • adapted from Alton Brown’s recipe 

Nutrition Information

Serving 1 Calories 257kcal (13%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 5g Cholesterol 91mg (30%) Sodium 97mg (4%) Sugar 14g (28%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 257

% Daily Value*

Serving 1
Calories 257kcal 13%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 5g 29%
Cholesterol 91mg 30%
Sodium 97mg 4%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.