mearl223 On January - 23 - 2012

Tres Leches Cake

Tres Leches stands for the ‘Three milks’ – Evaporated milk, Condensed milk & Heavy cream – used in making this super-moist Spanish cake. A close friend of mine introduced me to it today & I simply HAD TO learn more about this divine dessert & share with you all..



PrepTime 30mins – Soaktime 8hrs – Makes one 13X9 cake – CookTime 25mins


For the cake:

Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

For the topping:

2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract


Cooking Instructions:

For the cake:

Preheat the oven to 350 degrees F.

Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer & beat it using the paddle attachment, on medium speed until fluffy (approx 1min).

Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. S

Add the eggs, 1 at a time, and mix to thoroughly combine.

Add the vanilla extract and mix to combine.

Add the flour mixture to the batter in 3 batches and mix just until combined.

Transfer the batter to the prepared pan and spread evenly & bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup, pour it over the cake & refrigerate overnight.


Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Top with light chocolate carvings & some chocolate sauce.

2 Responses so far.

  1. aria says:


    I live in India and am not familiar with half-and-half? Can you think of substitutes? Also, what is heavy cream? We get fresh cream and whipping cream. Is this different?

    • mearl223 says:

      Hi Aria, Half and Half is a dairy product consisting of half light cream and half regular fat milk. Its fat content on the label is usually between 10.5 percent and 12 percent. And you can use fresh cream (I rem the one you get there in India, it had like, a 2″ thick layer of cream on it & mom would make ghee out of it – that’s the one! :) ). Whipping cream would be light, we need heavy cream here. Hope I’ve answered your questions – Please come back & tell me how it turned out.

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