Tres Leches Cake

Kitchen Tested
  • Yield 16 pieces

For Cinco de Mayo here's a deliciously dense cake akin to a rich bread pudding.

tres leches cake


3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups sugar, divided
1 1/2 teaspoons vanilla extract, divided
5 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cream of tartar
1 cup whole milk
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
1 tablespoon rum


  1. Preheat oven to 350F. Grease and flour a 13 x 9-inch baking dish.
  2. Combine butter and 1 cup sugar in a large bowl. Beat with a mixer at medium speed until fluffy. Add 1 teaspoon vanilla. Beat in eggs one at a time, mixing well.
  3. Combine flour, baking powder and cream of tartar. Add to butter mixture slowly and beat well. Spread batter in pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Let cool.
  4. Stir together milk, evaporated milk and condensed milk. Pour 3 cups over cake. Reserve remaining milk mixture to serve with cake. Refrigerate cake.
  5. Combine heavy cream, remaining ½ cup sugar, remaining ½ teaspoon vanilla and rum. Beat until thick and spread over cake. Refrigerate until ready to serve.
  6. Pour leftover milk mixture onto dessert plates. Slice chilled cake into squares and place on dessert plates. Garnish with fresh berries, if using.
Recipe by Robin Noelle, a food writer in San Diego, Calif.
For a complete menu featuring Tres Leches Cake, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes. 
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