Over the past couple Months, Dana and I have been traveling a lot.  We have found ourselves in a ton of airports.  While we were waiting for one of our many delays, we stumbled upon one vendor selling Tres Leches cake.  It was awesome! Ever since that day, I have been craving Tres Leches Cake.  I researched the recipe and finally decided to make it.  To my surprise, it was an easy cake to make.  While easy, it does take some patiences as you have to wait a whole day for the milk to absorb into the cake.   It is worth it.

Tres Leches Cake – (From Alton Brown)


  • Vegetable oil or non-stick spray
  • 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 large eggs
  • 1 1/2 teaspoons vanilla extract

Milky Glaze

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup half-and-half

Whipped Cream Topping

  • 2 cups heavy cream
  • 8 ounces sugar
  • 1 teaspoon vanilla extract
  • Maraschino cherries, for serving

The Cake

Preheat the oven to 350 degrees Fahrenheit.

Lightly grease a 13×9 inch pan.  Then lightly flour the inside.  Move the flour around to make sure that you greased all of the nooks and crannies.

Place the room temperature butter into the bowl of a stand mixer.

Whip the butter

Using the paddle attachment, beat on medium speed until fluffy, roughly 1 minute. Turn the mixer down to low and with the mixer still running, gradually add the sugar over 1 minute time period. Stop to scrape down the sides of the bowl, if necessary. Add the eggs one at a time and thoroughly beat after each addition.

Add the eggs one at a time

Add the vanilla extract and mix to combine. Sift the flour and then add it to the mixture in three equal parts.  Make sure to mix thoroughly after each addition.

The batter, all ready to go

Transfer the batter to the prepared pan and spread evenly. It is noted that it will appear as if there is not that much batter in the pan.  It is perfectly OK as it will rise a lot.

Spread evenly in the pan

Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and springy to the touch. Remove the cake pan to a cooling rack and set a timer for 30 minutes.

Poke with holes when partially cooled

When the timer goes off, use a skewer or a fork to poke hole all over the top of the cake.  Then allow the cake to fully cool.  Roughly, 30-45 minutes.

Preparing the Glaze

While the cake cools prepare the glaze. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a large bowl or measuring cup.

Pour the cream mixture over the cake

Once combined, pour the glaze over the cake.  This will look like a lot, but remember it will be absorbed into the cake.

Cover the cake and refrigerate overnight.

Homemade Whipped Cream

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on medium/low until stiff peaks are formed.

Stiff Peaks

Change to medium/high speed and whisk until thick.

Spread the whipped cream all over the cake

Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.


This cake was awesome.  It was creamy and delicious.

Tres Leches Cake

Cut each slice and add a maraschino cherry to the top right before serving.  This will prevent the cherry juice from running all over your cake.

Look at the creamy goodness that is tres leches cake

The texture and flavor of this cake was spot on.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

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