Mexican Tres Leche Cake

  • Prep Time: 25 mins
  • Total Time: 55 mins
  • Serves: 8,Yield: 1cake

    • Ingredients

  • 1 1/2 cupsall-purpose flour
  • 1teaspoonbaking powder
  • 1cupsugar
  • 1/2 cupunsalted butter, softened
  • 5eggs
  • 1 1/3 cupsmilk
  • 1cupsweetened condensed milk
  • 1cupevaporated milk
  • 1tablespoonrum
  • 1cupheavy cream
  • 1teaspoonvanilla extract
  • 1teaspoonsugar

    • Directions

  • Sift together the flour and baking powder.
  • In another bowl, cream 1 cup of sugar and the butter until well blended.
  • Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
  • Gently fold in the flour mixture, gently mixing until the batter is smooth.
  • Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
  • Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
  • Pour mixture over the cake.
  • Cover with plastic wrap and refrigerate for 3 hours.
  • Whisk the heavy cream until it begins to thicken.
  • Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
  • Spread this cream over the top and sides of the cake.
  • Cut into squares.

    • Reviews

  • “I’ve made this cake twice. It’s so delicious and you can’t get enough.I baked the cake for 45 mins. at 325 degrees in a 7.5″x12″ Pyrex pan and it was perfect. After baking, I poked holes all over the cake with a fork so the liquid would soak in. I substituted 1 TBSP vanilla for the rum.”

  • “This is very good.The first time I forgot to put the plastic wrap over the soaking cake, and we ended up with a cake float.The second time I followed the instructions explicitly and it turned out fine.Note to eaters:this is also very good without the frosting… try a little whipped cream and fresh berries on top… YUM.Thanks for posting Mille®™!”

  • “This cake tasted great and received many compliments. I made it the evening before a party. By the time I took it out of the pan, the next day it was quite soggy (more like flan than cake). It looked fine after I frosted it and garnished it. I think next time though I will use a little less milk and make it the day of my party.”

  • “Had the same problem as in another review, my pan was too small. Also followed the advice of poking holes with a skewer to help the tres leche sink in, probably wouldn’t have had to do this if I owned a bigger pan! This cake is SOOO yummy though and worth the effort!!!”

  • “Love this cake, it’s like the Mexican version of pound cake, except it isn’t as heavy as you would think.The only thing I do differently, is after the cake part has baked, I take a skewer (the wooden type for kabobs), and I puncture holes all over the top of the cake, and then VERY slowly pour the milk mixture over it—that way the milk soaks in nicely, and you don’t have to weigh it down while it’s in the fridge.Because of this, the cake doesn’t look too pretty, so I usually serve it with a nice fruit salad topping.”

  • “This cake was simply fantastic. I used my oval corningware dish and cooked it for an extra 5 minutes. I did use the whip cream frosting as it covered the small holes in my cake as I had used a fork to make a few holes so the liquid could be absorbed a little easier. The cake was made the night before and I poured th liquid in after it cooled down a bit. I frosted it just an hour before serving. THANKS for the great recipe.”

  • “This cake turned out perfect!! I actually made it in a round baking dish and the measurements were spot on! I love the hint of rum in the milk mix. Can’t wait to make this again!”

  • “My husband fell in love with the Tres leche Cake on our honeymoon in Cancun. This recipe does not copy the cake, but it is pretty darn close to it. My husband LOVES this cake !!!!! And it is so simple and easy to make. Great recipe !!!!”

  • “My family thought this was pretty good. It is extremely moist, but almost a little bit too much for us. Glad I tried it, thanx for sharing.”

  • “I did as suggested and placed a plate on the plastic wrapped cake to keep it from floating.I served the cake at a Mexican church dinner with whipped topping on the side.It was not too sweet.Everyone enjoyed it.”

  • “I baked this cake in an 8 inch cake pan which I think was a mistake. It didn’t leave enough room to pour in all of the “tres leche” mixture.So I drained it back off; transferred the baked cake to a larger 9 X 9 inch pan and then had room for all the milk mixture. Next time I will bake it in a 9 inch square pan.This cake is simple to make, moist, delicious and almost reminded me of a rum cake. It is surprisingly not overly sweet.I did not spread the whipped cream on the cake but we spooned some on top of our servings. I would, however recommend spreading the whipped cream to dress it up for special occasions.”

  • “My daughter’s teacher gave me an authentic Mexican recipe for this years ago. BUT, I lost it, and decided to try yours. The cake was good. BUT, again, it was more like a floating island. I put a heavily weighted can on top of the plastic wrap, and solved the problem.Very moist and delicious. I did skip the whipped cream frosting, and served fresh raspberries on the side.”

  • “I have been wanting to make this cake for a long time, my sister recently returned from Mexico and said you HAVE to try Tres Leche cake, tonight we had fajitas for dinner and I thought this is the ideal time to try it, and boy am I glad I did. I love the flavours that soak through the whole cake…very very yum. Thanks Miller:)”

  • “This was an excellent cake.Not too sweet.The instructions are clear and concise.I agree with Titanium Chef in that the cake is also good w/o the frosting.If you do use the forsting, I recommend more sugar, it’s a little bland with only a teaspoon.Overall, though, a fantastic cake!”

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