Tres Leches Cake Recipe

A slice of Tres Leches Cake on a white plate.

4.88 from 8 votes

Cinco de Mayo just got sweeter with this Tres Leches Cake, but don’t stop there! Its creamy, fluffy, and absolutely delicious layers make it perfect for any special occasion.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: Mexican

Diet: Vegetarian

Servings: slices

Calories: 328kcal

Author: Andrea

Ingredients

For the Cake

1 3/4 cup cake flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp kosher salt
pinch freshly grated nutmeg
1/2 cup unsalted butter at room temperature
1 cup granulated sugar
2 tsp pure vanilla extract Mexican, if possible
5 large eggs

For the Glaze

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 1/2 cup half and half
1/2 tsp vanilla extract

For the Whipped Topping

2 cup heavy whipping cream cold
3 tbsp powdered sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon for dusting the top

Optional Garnishes

Toasted unsweetened coconut
Fresh strawberries

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray (or butter and flour) a 9x13-inch pan; set aside.
In a medium mixing bowl, whisk together the cake flour, baking powder, cinnamon, salt, and nutmeg; set aside.
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter on medium speed until pale yellow and fluffy, about 2 minutes. Turn the mixing speed to low and add the sugar and vanilla. Scrape down the sides, then add the eggs, mixing after each addition.
With mixing speed on low, gradually add the dry ingredients. Fold the flour mixture into the egg yolk mixture, mixing just until combined. The batter will be thick. Spread the batter into the prepared pan, place it in the oven, and bake for 20 to 25 minutes, or until the cake is lightly golden brown and springs back when touched. NOTE: It will rise significantly during the baking process. Remove from the oven and allow to cool in the baking pan for 5 minutes.
Meanwhile, in a large glass measuring cup or a medium bowl, whisk together the evaporated milk, sweetened condensed milk, half and half, and vanilla extract. Poke holes all over the top of the cake with a skewer or fork. Slowly pour the glaze over the cake, allowing the liquid to be absorbed before pouring more. When finished, cover with foil, place in the refrigerator, and allow the cake to sit for at least 4 hours before serving, and allow the cake to sit for at least 4 hours, soaking up the milk mixture, preferably overnight.
Remove the cake from the refrigerator. In the bowl of a stand mixer or with a hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cake, then dust with a sprinkle of cinnamon. Garnish with toasted coconut and fresh strawberries, if desired. Serve immediately or return to the refrigerator until ready to serve.

Notes

-You don't have to add the cinnamon or nutmeg to the cake batter, but I think it gives this cake a touch of added flavor!

STORE the Tres Leches Cake tightly covered in the refrigerator for up to 3 days.

Freezing is not recommended as the milk mixture may affect the texture when thawed. For the best flavor and texture, serve the cake chilled.

Nutrition