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Tres Leches Cake

Though technically a "cake" the moist, mouthwatering goodness of tres leches cake deserves its own category. This has become our go to for birthdays, decadent brunches, or frankly, anytime.


  • 1 cup flour

  • 1 1/2 t baking powder

  • 1/4 t salt

  • 5 eggs

  • 1 cup sugar, divided

  • 1 t vanilla

  • 1/3 c milk

  • 1 can evaporated milk

  • 1 can sweetened, condensed milk

  • 1/4 c heavy cream

For topping:

  • 1 pint heavy whipping cream

  • 3 T sugar


  1. Preheat over to 350 and grease a 9 x 13 casserole with butter

  2. Mix flour, baking powder and salt in a bowl.

  3. Separate egg whites from yolks.

  4. Beat egg yolks with 3/4 cup sugar on high until yolks are pale yellow. Add milk and vanilla and mix with flour mixture, stirring until well combined

  5. Whip egg whites on high until soft peaks form. Pour in remaining 1/4 cup sugar while continuing to beat until egg whites are stiff

  6. Fold egg whites into cake batter and combine gently. Pour into prepared casserole and spread evenly

  7. Bake for 30 to 40 minutes until toothpick comes out clean. If desired, carefully remove cake and turn into a rimmed platter (I often leave in the casserole dish)

  8. Combine condensed milk, evaporated milk and heavy cream and when cake is cool, pierce it with a toothpick or fork multiple times all over the cake's surface. Drizzle the milk mixture over the cake, making sure to get every surface of the cake

  9. Allow the cake to absorb the milk for 45 minutes. It can be stored in the refrigerator, covered until ready to ice the cake.

  10. Whip the 1 pint of heavy cream with sugar until thick like whipped cream and spread over surface of the cake.

  11. Top with strawberries or other desired fruit. Refrigerate until ready to serve. The most it sits, the moister it becomes.


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