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A piece of tres leches cake on a dessert plate

Tres Leches Cake

A classic Mexican cake. It may look small when it comes out of the oven but it puffs up after all the milk mixture has been absorbed by the cake.
Course Dessert
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 people
Calories 252kcal
Author Ana Frias


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4  teaspoon  kosher salt
  • 3 extra large eggs room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk
  • 1 1/4 cups heavy milk
  • 12 oz can evaporated milk
  • 1 vanilla bean seeds scraped


  • Preheat oven to 350 degrees. Butter a 9x13x2-inch baking pan.
  • Sift the flour, baking powder, and salt into a small bowl and set aside.
  • Using an electric mixer, beat the eggs, sugar and vanilla on medium speed until light yellow and fluffy. About 5 to 8 minutes.
  • Add half of the flour mixture and mix well.
  • Add the milk and mix well.
  • Add the remainder of the flour and beat until mixed well.
  • Pour batter into pan; smooth top.
  • Bake for 25 minutes, until cake is golden brown and middle springs back when pressed.
  • Cool in the pan for about 30 minutes.
  • In a large bowl, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract if using and vanilla.
  • Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more.
  • Cover the cake with plastic wrap and refrigerate for at least 6 hours.
  • Enjoy cold or room temperature


Serving: 1slice | Calories: 252kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 176mg | Potassium: 45mg | Fiber: 1g | Sugar: 19g