- Advertisement -

Classic Tres Leches Cake

- Advertisement -
- Advertisement -



1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 cups white sugar (divided)
5 eggs
1-1/2 teaspoon vanilla extract (divided)
1 cup milk
Half of a 14-ounce can sweetened condensed milk
Half of a 12-ounce can evaporated milk
1/3 cup liqueur (Frangelico, Brandy or Chambord, for example; optional)
1-1/2 cups heavy (whipping) cream



• Preheat oven to 350°F.

• Grease and flour a 9×13-inch baking pan.

• Sift flour and baking powder together and set aside.

• Cream the butter and 1 cup of the sugar together until fluffy.

• Add the eggs and 1/2 teaspoon of the vanilla.

Beat well.

• Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.

• Pour batter into prepared pan. Bake for 30 minutes.

• When cake has finished baking, pierce it in 15 or more places with a fork or skewer, and let it cool.

• Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake.

• Refrigerate for at least 2 hours before serving.

Whipped Cream Topping:

• When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick.

Spread over top of cake.

Note: Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.



Caribbean Version: Replace the sweetened condensed milk with 1 cup of Coco Lopez Cream of Coconut in the milk mixture. You can also add 1/4 cup rum.

Ready in: 3 Hrs

- Advertisement -

Leave a Comment