2 ratings

Traditional Tres Leches

Three milks are better than one
Tres leches
©Danelle Mccollum | Dreamstime.com

Tres leches, Mexican three milk cake, may only be described as the sweetest of all sweets. Together evaporated milk, condensed milk and whipping cream make for a trifecta. This recipe has been passed down generations, tucked away on folded papers in gifted recipe books. It may take some time to cook, but the results are well worth the wait. 

Ready in
1 h 45 m
15 m
(prepare time)
1 h 30 m
(cook time)
Calories Per Serving


For the cake

  • 6 eggs
  • 1 1/2 Cup sugar
  • 2 Cups flour
  • 2 Teaspoons baking powder
  • 1/2 Cup milk
  • 2 Teaspoons vanilla
  • 8 Ounces Cool Whip

For the milk mixture

  • 14 Ounces condensed milk
  • 24 Ounces evaporated milk
  • 8 Ounces whipping cream
  • 1 Teaspoon Vanilla


For the cake

Separate the egg whites and egg yolks. 

Whip egg whites at high speed using a hand or standing mixer until fluffy. 

Slowly add the sugar.

One at a time add the milk, vanilla and egg yolks. 

Slowly add the baking powder and flour to the mixture. 

Pour in a greased 13 by 9 inch pan.

Bake at 350F for 45 to 50 minutes.

For the milk mixture

Blend half of the evaporated milk (one can), the condensed milk and whipping cream in a blender. 

Once thoroughly mixed transfer the milk mixture to a separate bowl. 

Add the final half of the evaporated milk and mix using a hand mixer. 

Pull the finished cake from the oven.

While still hot, use a chopstick, skewer or the round end of your hand mixer attachment to poke holes over the entire top of the cake.

The more holes the milkier the cake.

Pour the milk mixture over the top of the cake. 

Refrigerate for at least 30 minutes.

Cover the chilled cake in Cool Whip and serve.