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Tres Leches Cake

Tres Leches

Tres Leches Cake is a light sponge cake soaked with three kinds of milk: sweetened condensed, evaporated and heavy cream (close enough to count as milk!). This version is simple and tasty, with a little cinnamon to add to the depth flavor.


  • 1 can sweetened condensed milk (14 oz)
  • 1 can evaporated milk (12 oz)
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp cinnamon
  • 8 tbsp unsalted butter
  • 1 cup whole milk
  • 4 large eggs, room temp
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 1 cup heavy cream
  • ½ cup crème fraîche optional
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • cinnamon for dusting


  • Pour condensed milk into a large bowl, cover and microwave (set to low power) for about 10 minutes, stirring every few minutes, until it is thick and slightly darker.
  • Stir in the evaporated milk and heavy cream. Set aside.
  • Preheat oven to 325°F. Butter and flour a 9×13″ baking dish.
  • Whisk together the flour, baking powder, salt and cinnamon in a bowl.
  • Heat the butter and milk until butter is melted, cool completely.
  • Whip the eggs (stand mixer or handheld will work), until foamy, then slowly add the sugar. Whip until thick and glossy, about 7 minutes. Reduce speed and slowly add the cooled milk mixture. Then add the flour mixture in three additions.
  • Transfer batter to pan and bake until a skewer comes out clean, about 30 to 35 minutes.
  • Let cake cool for 10 minutes, then poke it with a skewer to create holes in 1/2-inch intervals. Pour the milk mixture evenly over the cake. Let sit at room temperature for about 15 minutes, then refrigerate, uncovered, for at least 3 hours, but overnight is best.
  • When ready to serve, let the cake sit at room temperature for 30 minutes, then make the whipped cream. In a bowl whip the cream, crème fraîche, sugar and vanilla on medium speed until medium peaks. Spread over the cake, dust with cinnamon and serve.