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–+ servings
a slice of tres leches cake

Tres Leches Cake

Author Christi Johnstone
Course Dessert
Cuisine Mexican
This delicious cake is easier to make than you think! Creamy frosting and a super moist milk cake come together for an unbelievable finish to any Mexican meal.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours 55 minutes
Servings 12 servings

Ingredients

For the Cake

  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/3 cup whole milk

For the Filling

  • 14 ounces sweetened condensed milk
  • 12 ounces evaporated milk
  • 1/4 cup heavy cream
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

For the Topping

  • 2 cups heavy cream
  • 1/4 cup granulated sugar
  • 2 tsp clear vanilla extract
  • Optional garnishes: sliced berries or ground cinnamon

Instructions

For the Cake

  • Preheat the oven to 350° F. Butter a 9x13 inch cake pan and set aside.
  • In a medium mixing bowl add the flour, baking powder, and salt and whisk to combine. Set aside.
  • In a large mixing bowl or bowl of a stand mixer, add the eggs and sugar. Beat on medium speed until pale and fluffy, about 10 minutes. Add in the vanilla and mix just until combined.
  • Add half of the flour mixture to the egg mixture and beat just until combined. Mix in the whole milk until combined and then mix in the rest of the flour mixture until just combined.
  • Pour the batter into prepared cake pan and bake for 25-30 minutes or until cake springs back when lightly touched. Allow to cool for 45 minutes.

For the Filling

  • While the cake is cooling prepare the filling. Add the sweetened condensed milk, evaporated milk, heavy cream, ground cinnamon, and nutmeg to a medium mixing bowl and whisk until well-combined.
  • When the cake has cooled use a fork to pierce the entire surface of the cake. Gently pour the filling over the cake.

For the Topping

  • Add the heavy cream and sugar to the bowl of a stand mixer and beat on high speed for 7-10 minutes, or until fluffy and somewhat stiff. Add in the clear vanilla extract and gently combine with a rubber spatula. Spread the topping over the cake.
  • Cover and chill the cake in the refrigerator for 2 hours or overnight before slicing and serving. Top with fresh berries and/or a sprinkle of ground cinnamon right before serving.

Nutrition

Calories: 463kcal | Carbohydrates: 56g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 162mg | Potassium: 357mg | Fiber: 1g | Sugar: 42g | Vitamin A: 903IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 1mg
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