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Tres Leches

Tres Leches

  • Author: The Commish
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Category: Dessert


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 2 cups sugar, divided
  • 5 eggs
  • 1 1/2 teaspoons vanilla extract, divided
  • 2 cups whole milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream


  1. Position a rack in the middle position of the oven, and preheat to 350 degrees F.
  2. Grease and flour a 9×13 baking pan. Set aside.
  3. In a small bowl, sift together the flour and baking powder. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 cup of the sugar on low until fluffy. Add eggs one at a time until each is fully combined. Add 1/2 teaspoon vanilla extract and beat well.
  5. Using a rubber spatula, fold the flour mixture into the butter mixture 2 tablespoons at a time.
  6. Mix the batter until well blended.
  7. Pour the batter into the prepared pan. Use an offset pastry spatula to spread the batter evenly in the pan.
  8. Bake until a cake tester comes out clean, about 30 minutes.
  9. Using a fork, pierce the top of the cake repeatedly roughly every inch or so.
  10. Set cake aside to cool completely.
  11. In a medium bowl, combine the whole milk, condensed milk and evaporated milk. Pour the milk mixture over the cooled cake.
  12. In the bowl of a stand mixer fitted with a whisk attachment, whip the cream, remaining 1 cup sugar and remaining 1 teaspoon vanilla extract.
  13. Spread the cream mixture over the top of the cake.
  14. Refrigerate the cake until ready to serve.