Tres Leches Cake had always sounded daunting to me. A traditional Mexican dish that called for three distinct types of milk? I figured it had to be difficult to make. So imagine my surprise when I read a Tres Leches recipe and learned it’s actually fairly simple. Allow me to lead you.

Tres Leches Cake had always sounded daunting to me. A traditional Mexican dish that called for three distinct types of milk? I figured it had to be difficult to make. So imagine my surprise when I read a Tres Leches recipe and learned it’s actually fairly simple. Allow me to lead you through the steps, and I believe you’ll agree!

You’ll begin with a normal vanilla or yellow cake recipe. This homemade version is quick and easy to make with pantry goods, and it has fantastic texture, but you could also use a box mix in a rush. Bake the cake as usual, then pierce the top all over with a fork. These little holes will allow the milk mixture to seep in and completely integrate into the cake. Allow the cake to cool completely to room temperature at this point.

INGREDIENTS
12 cup butter (1 stick)
1 cup of sugar
5 eggs
1 teaspoon vanilla extract
12 cup flour
1 tsp. baking powder
12 teaspoon of salt
2 quarts whole milk
12 oz. evaporated milk
Sweetened condensed milk, 14 oz.
1 1/2 cups heavy cream
1 cup of sugar
1 teaspoon vanilla extract
PREPARATION
Preheat the oven to 350°F and grease a 913 baking dish.
In a large mixing basin, cream together the butter and sugar until creamy. Beat in the eggs and vanilla extract until light and frothy.
Sift together the flour, baking powder, and salt in a small basin. Once blended, gradually incorporate the dry ingredients into the wet.
Bake for 30-35 minutes, or until an insert toothpick comes out clean, in the prepared baking dish.
Allow the cake to cool to room temperature after piercing it all over with a fork.
In a large mixing bowl, combine the whole milk, evaporated milk, and condensed milk. Allow the milk mixture to soak before pouring it over the cooled cake.
Whip the heavy cream, 1 cup of sugar, and vanilla extract in a chilled mixing basin until stiff peaks form. Once the milk has been absorbed, spread the whipped topping over the cake.
If desired, sprinkle with cinnamon on top. Refrigerate the cake and serve it cool.