Delicious Tres Leches Cake

  |  46 Comments

My husband has been begging me to make a Tres Leches Cake, but the name intimidated me until now!  This cake is easy to make but tastes absolutely amazing.

Serves: 8-10

Delicious Tres Leches Cake

35 minPrep Time

25 minCook Time

1 hrTotal Time

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Ingredients

    Cake:
  • 1/3 cup vegetable oil
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 Tablespoons butter, softened
  • 1 cup sugar
  • 5 eggs
  • 1 1/2 teaspoons vanilla extract
    • Glaze:
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half-and-half
    • Topping:
  • 2 cups heavy cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Instructions

  1. For the cake:
  2. Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with cooking spray and set aside.
  3. Whisk together the oil, flour, baking powder and salt in a medium mixing bowl and set aside.
  4. Beat together the butter and the sugar for about 1 minute.
  5. Add the eggs, one at a time and mixing after each egg, and mix to thoroughly combine.
  6. Add the vanilla extract and mix well.
  7. Add the flour mixture to the batter and mix just until combined.
  8. Transfer the batter to the prepared pan and spread evenly.
  9. Bake on the middle rack of the oven for 20-25 minutes or until the cake is lightly golden
  10. Remove the cake pan 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.
  11. For the glaze:
  12. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a bowl. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
  13. For the topping:
  14. Place the heavy cream, sugar and vanilla into the bowl. Using a mixer, mix it until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
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https://www.sixsistersstuff.com/recipe/delicious-tres-leches-cake/

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Comment on this Recipe

46 Responses to “Delicious Tres Leches Cake”

    • Sue
      Cake flour has less protein in it. Therefore producing a lighter, more delicate cake than one baked with All-Purpose. It also has the ability to stand up well to hold liquid and sugars, which make it a great option for this particular cake. You can substitute All-purpose by deducting the amount used, although I can't remember by how much. (I want to say a couple of tablespoons, but I'd verify that before proceeding.) Your cake will still turn out, but if you're a perfectionist, it's worth a trip to the store for Cake Flour. I hope this helps! =)
      September 24, 2013 at 11:14 am
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  10. Amanda
    Hi! My mom made this cake at my house (and left before being able to try it!). I just took it out of the fridge to put the topping on it and there is liquid in the cake....???? Why do you think that is? I wasn't around whe she made it so I have no idea why it would have done that. Thanks!
    October 1, 2013 at 4:14 pm
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  12. Christina
    I omitted the 12 oz. evaporated milk in the glaze and substituted a container of cool whip for the cream topping which turned out to be really good. Just saying a box cake mix would not work for this dessert because the texture would be totally different.
    November 7, 2013 at 7:30 pm
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  21. Lauren
    I bought your new cookbook and just love the new finds, like this Tres Leches cake. I'm confused between what you post online for the recipe and the one stated in the book, as they vary - i.e. the cookbook does not say to use any vegetable oil, only butter and uses 1/2 cup of sugar for the topping, not a full 1 cup as listed here...? Which is correct?
    August 14, 2014 at 10:03 am
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  22. Jennifer Jones
    Normally I don't leave comments but for this cake I absolutely had to...this may be the best best best cake/dessert ever!! Made for my Mexican fiesta dinner party last night and everyone had 2nds...seriously to die for.. yum yum yum! Thanks for amazing recipe!
    August 16, 2014 at 5:48 pm
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    • Kris
      I think it will be fine overnight. I had mine for about 4 days in the fridge and the whipped topping still held its form. If you are worried, you could make the whipped topping and store it in the refrigerator overnight and then just put it on before he leaves to work!
      November 13, 2014 at 6:33 pm
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  27. Amelia
    I just made this and came out delicious!! I just have to get the right size pan i just one of those aluminium trays and the cake came out a bit thin. I used all purpose flour also so it not super fluffy. What can i do next time
    March 4, 2016 at 8:31 am
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