Tres Leches Cake

Tres Leches Cake
Staff Writer

Todd English

Tres Leches Cake

Developed by James Beard Award-winner Todd English, this is a sweet representation of how authentic and high-quality Chilean olive oil goes a long way with cooking.


For the soak

Combine all of the ingredients together and set aside.

For the cake

Preheat oven to 350 degrees.

In a large bowl, whisk together the eggs, sugar, olive oil, half-and-half, Grand Marnier, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the wet mixture and whisk well until blended. 

Pour mixture into twelve 3-inch tart pans. Bake for 8 minutes or until light golden brown and the center springs back when touched. Place on a rack to cool for 5 minutes, then pour ¼ cup of the soak mixture over each cake. Let it sit 5 minutes to soak, then invert onto plate and garnish with sliced strawberries.


Calories per serving:

550 calories

Dietary restrictions:

Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 35g 54%
  • Carbs 51g 17%
  • Saturated 8g 42%
  • Fiber 1g 2%
  • Trans 0g
  • Sugars 35g
  • Monounsaturated 22g
  • Polyunsaturated 3g
  • Protein 7g 13%
  • Cholesterol 70mg 23%
  • Sodium 518mg 22%
  • Calcium 135mg 14%
  • Magnesium 17mg 4%
  • Potassium 183mg 5%
  • Iron 1mg 8%
  • Zinc 1mg 5%
  • Phosphorus 159mg 23%
  • Vitamin A 80µg 9%
  • Vitamin C 4mg 6%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 49µg 12%
  • Vitamin B12 0µg 5%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 21%
  • Vitamin K 17µg 21%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.