Ingredients
For the cake:
- Vegetable oil
- 6 3/4 ounces cake flour, plus extra for pan
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces unsalted butter, room temperature
- 8 ounces sugar
- 5 whole eggs
- 1 1/2 teaspoons vanilla extract
For the glaze:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half
For the topping:
- 2 cups heavy cream
- 8 ounces sugar
- 1 teaspoon vanilla extract
Directions
For the cake:
Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
3 Videos | Photo: Tres Leche Cake Recipe

















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By betty1336
on May 17, 2013
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Simply put...yum! Very dense and lots of rich flavor! It's a definite keeper!
By RaniaRealtor
Paramus, NJ
on May 12, 2013
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Very yummy! Family loved it, made it for the 1st time today, mother's day. Almost all gone, and they debated who was keeping what little was left! But I do think I may substitute regular milk for the half n half because it does get quite heavy. Can't wait to make it again! Thx AB!
By kat517
North Ridgevill...
on May 07, 2013
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Wow, this was really easy and turned out great! I never had tres leches cake before, so I did not know what to expect. I followed the recipe exactly, and even bought a kitchen scale (finally in order to weigh the ingredients. I was very afraid that the cake would end up being a soggy mess, but it was super moist and delicious! I made this for a cinco de mayo party. My mom, who never had this cake before either, said it may be her new favorite cake! I would definitely recommend this recipe!
I will note that the milk took a long time to soak into my cake. In Alton's video I think he shows the cake after 3 minutes and the milk had mostly soaked in. Even after a few hours my cake still had a fairly thick layer of the milk mixture on top. However, after letting it soak overnight it was fine.
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