Mexican Tres Leche Cake Recipe

Indulge in the irresistible richness of our Mexican Tres Leches Cake! This heavenly dessert features a moist, buttery cake soaked in a creamy blend of three milks: evaporated, condensed, and whole milk, infused with a hint of rum. Topped with a luscious cloud of homemade whipped cream, it's the perfect finale to any celebration or a delightful treat for yourself. Easy to follow instructions ensure baking success!

Prep Time 30 mins
Cook Time 55 mins
Calories 630 kcal
Protein 27g
Rating 4.8 (14 Reviews)
Mexican Tres Leche Cake 37

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mexican Tres Leche Cake

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How to Make Mexican Tres Leche Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the flour and baking powder.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake is cooling, whisk together the condensed milk, evaporated milk, whole milk, and rum (if using) in a medium bowl until smooth.
  9. Once the cake is completely cool, carefully poke holes all over the top using a fork or toothpick.
  10. Slowly pour the milk mixture over the cake, allowing it to soak in completely. You may need to gently tilt the cake to ensure even saturation.
  11. Cover the cake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture.
  12. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
  13. Spread the whipped cream evenly over the top and sides of the cake.
  14. Refrigerate for at least 30 minutes before serving. Cut into squares and enjoy!

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

186g

Fat

98g

Carbs

23g