More Great Recipes: Cake | Spanish

Tres Leches Cake

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Member since 2012

Serves 8-10 | Prep Time 60 | Cook Time 30


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.

Pairs Well With


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

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