Three Milk Cake Tres Leches Recipe

Name: Three Milk Cake Tres Leches
Prep time: 1335 min
Cook time: 1475 min
Total time: 2810 min
Yield: Serves 1 or more
Ingredients: 4 large eggs; 1 3/4 cups granulated sugar; 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; Water; Almond Extract; 1 (14 ounce) can sweetened condensed milk; 2 1/2 cups heavy cream; Light Corn Syrup; 1 (12 ounce) can evaporated milk; 3 tsp vanilla extract; Sour Cream; Icing Sugar; 1/2 cup unsalted butter, softened; Cinnamon, for garnish (optional)

Indulge in the heavenly Three Milk Cake (Tres Leches)! This creamy, dreamy dessert is the perfect blend of moist cake and luscious pudding. Simple to make, yet incredibly impressive, this recipe will be a showstopper at your next gathering. Plan ahead – it needs overnight refrigeration to develop its signature melt-in-your-mouth texture. The wait is worth it!

Prep Time 1335 mins

Cook Time 1475 mins

Calories 633.4 kcal

Protein 20g

Rating 4.8 (13 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Three Milk Cake Tres Leches

4 large eggs
1 3/4 cups granulated sugar
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Water
Almond Extract
1 (14 ounce) can sweetened condensed milk
2 1/2 cups heavy cream
Light Corn Syrup
1 (12 ounce) can evaporated milk
3 tsp vanilla extract
Sour Cream
Icing Sugar
1/2 cup unsalted butter, softened
Cinnamon, for garnish (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Three Milk Cake Tres Leches? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Three Milk Cake Tres Leches

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan.
While the cake cools, prepare the three milks mixture: In a large bowl, whisk together the evaporated milk, condensed milk, and heavy cream. Add the vanilla extract.
Once the cake is completely cool, poke holes all over the top using a fork or skewer.
Slowly pour the three milks mixture over the cake, allowing it to soak in completely. You may need to use all or part of the mixture. Let it sit for at least 30 minutes.
Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture and become incredibly moist.
Before serving, top with whipped cream and a sprinkle of cinnamon (optional).