Three Layer Tres Leches Cake

    1 hour

    This Mexican cake is made with three layers and doesn't sway from the traditional use of 3 types of milk!

    1374 people made this

    Serves: 24 

    • 200g plain flour
    • 1 teaspoon baking powder
    • 115g unsalted butter
    • 200g caster sugar
    • 5 eggs
    • 1/2 teaspoon vanilla extract
    • 475ml full fat milk
    • 1 (400g) tin sweetened condensed milk
    • 1 (400g) tin evaporated milk
    • 355ml whipping cream
    • 200g caster sugar
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a deep rectangular baking dish.
    2. Sift flour and baking powder together and set aside.
    3. Cream butter or margarine and the 200g sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
    4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour mixture into prepared baking dish.
    5. Bake for 30 minutes. Pierce cake several times with a fork.
    6. Combine the milk, condensed milk and evaporated milk together. Pour over the top of the cooled cake.
    7. Whip the cream, 200g sugar and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

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    Reviews in English (1197)


    I made this cake yesterday and it turned out very well. I live on the Mexican border so I have had this cake many times in restaurants and at parties. I did make a few changes to lesson the calorie and fat content and it still tasted authentic. First I would tell you to read the directions carefully. The cake has 3 parts ; batter,filling and topping. The first 6 ingredients make the batter. Be sure to put only one cup of sugar in the batter not 2. The next 3 ingredients make the 3 milk mixture for the filling hence the name three milk cake. I chose not to use whole milk but used 1% and used only 1 cup along with the other 2 milks. I made the cake in a 9x13 pan not a round pan as seen in the picture. The cake was a little flat but that is ok because as you add the 3 milk mixture it expands . After the cake was done I pierced the cake many times with a fork , all over the cake. You want to make a lot of holes for the milk to saturate the cake. After you pour the milk on , you want to cover with foil and refrigerate for several hours. I chose to use cool whip as the topping instead of the whipping cream-sugar mixture. That cut down on a lot of the calories and was very good. After I covered the saturated cake with cool whip I covered with foil again and refrigerated for another several hours. You want it to be very cold when you serve it. I know this has been long but wanted to share my changes and suggestions on making this cake. Good luck!  -  01 Apr 2007  (Review from Allrecipes US | Canada)


    I am from Panama and have been making this cake for over 20 years and am constantly making changes to make it even better. This is my favorite cake ever and it is always a hit! A few suggestions: 1 - The toppings can vary from cherries to coconut to cajeta (caramelized milk). 2 - I never use regular milk or whipping cream. Instead I use half & half. I also recommend using either eggnog or coconut milk. 3 - Most of the time, I don't make the cake from scratch - instead I use white cake mix (I don't recommend the butter cake mix for this recipe). When the cake is ready, I cut off the sides and the top to let the cake soak up the milk. 4 - Always let the cake sit overnight in the fridge...letting the cake soak up the milk makes it even better! Plus this way you can decide whether to take out the milk or leave it in (I like to leave it all in). 5 - Kahlua and Rum adds a great kick to this cake!!! I've even heard of tequila-lime tres leches. Basically this is such a versatile recipe with millions of ways to make it your own!  -  07 Nov 2007  (Review from Allrecipes US | Canada)


    I love Tres Leches cake but this is not the best recipe. The eggs need to be separated, and the whites beaten prior to adding them to the batter. I have done it both ways, and despite the extra work, separating the eggs is well worth the effort.  -  03 Mar 2003  (Review from Allrecipes US | Canada)