Tres Leches Cake can be found in many Latin American bakeries and restaurants throughout the USA. It has become a favorite dessert for many people due to its light, spongy texture and rich, creamy flavor.

1 and 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter, softened, 1 cup granulated sugar, 5 large eggs, 1/2 teaspoon vanilla extract, 1/2 cup whole milk


1 can (14 ounces) sweetened condensed milk, 1 can (12 ounces) evaporated milk, 1/2 cup heavy cream.

For the tres leches mixture

1 and 1/2 cups heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract.

For the whipped cream

Preheat your oven to 350°F. Grease a 9x13 inch baking pan and set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.


In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined. Pour the batter into the prepared baking pan and spread it out evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until well combined.

Once the cake is finished baking, pierce it all over with a fork. Slowly pour the tres leches mixture over the cake, making sure to cover it all.

Let the cake cool to room temperature, then cover it and refrigerate for at least 1 hour (or up to overnight) to allow the milk mixture to soak in.

To make the whipped cream, whip the heavy cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form. Enjoy your homemade Tres Leches Cake!