Tres Leches Cake

The best Tres Leches Cake recipe, a great, simple and quick Tres Leches Cake recipe to try. This cake is a unique cake that is made with 3 different milks, evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.


  • 1 stick butter, softened to room temperature
  • 1 cup sugar
  • 5 eggs
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • cooking oil spray (for baking dish)
  • 1 cup milk (I used skim milk.)
  • 12-oz. can evaporated milk
  • 14-oz. can sweetened condensed milk
  • 1 ½ cups whipping cream
  • ¼ cup confectioner's sugar


  1. In a large mixing bowl, beat ½ cup butter and 1 cup sugar until light and fluffy
  2. Add 5 eggs and ½ teaspoon vanilla, and beat until well combined
  3. In a medium mixing bowl, combine 1 ½ cups all-purpose flour with 1 ½ teaspoons baking powder
  4. Gradually add flour mixture to butter and egg mixture, stirring continually until all of the flour mixture is incorporated into the butter and egg mixture
  5. Pour batter into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray
  6. Bake at 350 degrees (F) until a toothpick inserted in the center comes out clean
  7. The baking time may vary from 20 to 30 minutes, depending on your oven
  8. Remove cake from oven and use a fork to pierce the cake all over. Set cake aside
  9. In a medium mixing bowl, stir together1 cup milk, a 12-oz. can of evaporated milk, and a 14-oz. can of sweetened condensed milk
  10. Pour the milk mixture over the top of the cake, covering it thoroughly. Cool to room temperature. Cover with plastic wrap and chill at least 4 hours or overnight
  11. In a medium mixing bowl, beat 1 ½ cups whipping cream until stiff peaks form. Add ¼ cup confectioner's sugar and beat just until blended. Spread over top of cake
  12. Cut into squares and serve with a garnish of a mint sprig and a stemmed maraschino cherry