Tres Leches Cake Recipe


Cal/Serving: 550
Daily Value: 27%
Servings: 12

Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A294IU6%
Vitamin C4mg6%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg18%
Niacin (B3)1mg7%
Vitamin B60mg3%
Folic Acid (B9)49µg12%
Vitamin B120µg5%
Vitamin D1µg0%
Vitamin E4mg21%
Vitamin K17µg21%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Todd English

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 :

  • 1 cup evaporated milk
  • 1 1/2 tablespoons sweetened condensed milk
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum
  • 1/2 teaspoon salt

For the cake :

  • 3 large eggs
  • 1 3/4 cups granulated sugar
  • 1 1/2 cups extra-virgin olive oil, preferably Chilean
  • 1 1/4 cups 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 teaspoons Kosher salt


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.

Recipe Details

Servings: 12

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