Tres Leches Cake

Todd English


For the soak

  • 1 Cup  evaporated milk
  • 1 1/2 Tablespoon  sweetened condensed milk
  • 1 Cup  half-and-half
  • 1 Teaspoon  vanilla extract
  • 1 Teaspoon  dark rum
  • 1/2 Teaspoon  salt

For the cake

  • large eggs
  • 1 3/4 Cup  granulated sugar
  • 1 1/2 Cup  extra-virgin olive oil, preferably Chilean
  • 1 1/4 Cup  half-and-half
  • 1/8 Cup  Grand Marnier
  • 1/4 Cup  fresh orange juice
  • 1 Teaspoon  lemon zest
  • 2 Cups  all-purpose flour
  • 1/2 Teaspoon  baking soda
  • 1/2 Teaspoon  baking powder
  • 1 1/2 Teaspoon  Kosher salt

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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!