• Cooking Time: 30
  • Servings: 8-10
  • Preparation Time: 60


  • ½ cup milk
  • 2 cups milk
  • 1 - 14 oz can sweetened condensed milk
  • 1 – 12 can evaporated milk
  • 1 ½ cups cake flour
  • 1/3 cup oil
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 5 eggs
  • 1 pinch salt
  • For the frosting
  • 1 1/2 cups heavy whipping cream
  • ½ cup sugar
  • 1 teaspoon vanilla extract


  • Mix the dry ingredients in a mixing bowl.
  • Beat the eggs and add milk.
  • Mix in the dry ingredients a little at a time.
  • Pour into a greased 13 x 9 inch cake pan.
  • Bake until golden, about 30 minutes.
  • After cake is completely cooled, run a knife around the edge of the pan to loosen the cake, but do not remove it from the pan.
  • Leave the cake uncovered for 24 hours prior to soaking.
  • Mix together the milk, sweetened condensed milk and evaporated milk.
  • Pour over the cake, which should still be in the pan.
  • Chill the cake in the refrigerator, for a minimum of four hours.
  • Whip together the cream, sugar and vanilla.
  • When the cake is finished soaking, invert it on a plate and frost the sides and top with the whipped cream.


The Three Milks Cake (tres leches) is originally from Spain. It is soaked in a mixture of three kinds of milk.

Categories: Cake  Spanish 

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