Tres Leches Cake

authentic tres leches recipe

If you've never had Tres Leches...then you're seriously missing out!! It's so rich and unique...I just love it!! Now I should warn you though...Tres Leches isn't your "typical cake"'s moist. Actually I'm not sure if moist is even the right word to's semi-liquidy!! Sounds weird I know...but it's amazing!! 


9 eggs, separated
2 cups sugar
2 tsp vanilla
2 cups flour
1/2 cup milk, mixed with 1 tbsp baking powder

3 egg yolks
2 cups half and half
1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
1 tsp vanilla

2 cups heavy whipping cream, chilled
3 tbsp sugar
1/2 tsp vanilla

Toppings (optional)
Ground Cinnamon


Preheat oven to 350 degrees. Grease a 13 x 9 inch baking pan.

Beat together egg yolks, vanilla, and sugar. Add flour alternately with the milk mixture. Beat egg whites to stiff peaks and slowly add to the batter until completely blended. Pour batter into prepared pan and bake for about 30-45 minutes. Let the cake cool completely before adding the filling (about 2-3 hours).


Beat yolks. Bring 1 cup of half and half to a boil. Slowly add the boiling half and half to the yolks and beat until foamy. Add remaining half and half, evaporated milk, and condensed milks.  Add vanilla. Cool in refrigerator while the cake is cooling.

Once the cake has cooled, poke holes in it using a fork or toothpick. Slowly pour filling over the cake. It won't normally absorb all of the filling right away, so I like to put it in the refrigerator for an hour and then add the rest of the filling. Refrigerate for at least 4 hours or overnight.

Before you begin the frosting, place the bowl and egg beaters in the freezer for 30 minutes to chill. Then beat whipping cream, sugar, and vanilla until soft peaks form. It usually takes just a few minutes to make. Use the frosting to decorate the cake and then return the cake to the refrigerator until you're ready to serve. If you'd like to add strawberries/fruit on top, be sure to wait until serving time to add toppings.

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