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Tres Leches Recipe

Tres Leches, which is Spanish for Three Milks, is not only popular in Central America but also in South America, North America  and many parts of the Caribbean. It is possibly the most popular cake in Mexico. What may appear to be an ordinary vanilla frosted pound cake is in  fact a robustly rich, sweet, moist, and satisfying piece of heaven.


• 5 eggs, separated

• 1 cup white sugar

• ½ cup unsalted butter

• 1 ½ cups all-purpose flour

• 1/2 teaspoon vanilla extract

• 1 teaspoon baking powder

• 2 cup whole milk

• 1 (14oz) sweetened condensed milk

• 1 (12 oz) evaporated milk

• 1 cup white sugar

• 1/2 tablespoon vanilla extract

Whipped Cream Recipe:

• 1 1/2 cups heavy whipping cream

• 2 tbsp. powdered sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 9×13 inch baking pan.
  3. Combine flour and baking powder and set aside. Beat each egg separately until it holds a firm peak.
  4. Combine butter and 1 cup of sugar. Fold the beaten eggs into the batter before adding vanilla extract. Mix well. Add the flour and baking powder and mixed together in small increments. Mix until the batter is smooth then transfer into the greased pan.
  5. Bake for 30 minutes at 350 degrees Fahrenheit. With a fork pierce cake at ½ inch distance between each point.
  6. Set cake aside to cool completely on cake rack.


In a bowl combine vanilla extract, sweetened condensed milk, whole milk, evaporated milk and sugar. Heat on medium until the mixture begins to
simmer and tiny bubbles form. Pour the hot mixture over the cooled cake and let soak at room temperature for at least one hour. Refrigerate for four hours before serving.

Whipped Cream Frosting

Whisk 1 cup of the sugar and whipping cream to a thick consistency (about 5 minutes with an electrical whisk). Spread frosting on the cake before cutting and serving.

Image courtesy of Kittikun Atsawintarangkul at


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