Tres Leches Cake


For the cake:

  • 1-1/2 cups cake flour
  • 3/4 cup all purpose flour
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter, room temperature
  • 1-1/2 cup plus 4 tablespoons granulated sugar
  • 8 eggs
  • 3 teaspoons vanilla extract

For the Milk Mixture:

  • 1-1/2 cups whole milk
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup heavy cream

For the Frosting:

  • 3 cups heavy whipping cream, cold
  • 1 cup powdered sugar
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon vanilla extract


Step 1: For the Cake: Preheat the oven to 350F. Grease a 13" x 9" sheet cake pan. 
Step 2: Sift together the cake and all purpose flours, baking powder, and salt, and set aside.
Step 3: In a large bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until very pale yellow, light and fluffy at medium high speed for about 5 minutes.
Step 4: Add eggs, one at a time, mixing after each addition (about 20 to 30 seconds per egg). 
Step 5: On low to medium speed, add the dry ingredients in two to three additions. Beat until just combined.
Step 6: Pour the batter into the greased cake pan, and bake for 50 minutes or until a toothpick inserted comes out clean.
Step 7: Let the cake cool completely.
Step 8: For the milk mixture: Add the milks (evaporated milk, sweetened condensed milk, whole milk, and heavy cream) into a large bowl, whisk together and set aside. 
Step 9: Once the cake is cooled, using a knife or a spatula, gently unstick the sides of the cake from the pan, then poke holes all over the cake using a skewer or a fork. 
Step 10: Gradually pour the milk mixture over the cake. Cover and refrigerate for at least 6 hours to let the cake fully absorb the liquid.
Step 11: For the Frosting: In a stand mixer fitted with the paddle attachment, add cream cheese and powdered sugar and beat until well combined, about 4 to 5 minutes. Beat in vanilla. Set aside.
Step 12: In a stand mixer with fitted with a whisk attachment, add heavy whipping cream and beat on high until soft peaks
Step 13: Fold in cream cheese mixture by hand using a spatula. 
Step 14: Frost the cake and serve.

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