By popular demand, my recipe for Tres Leches Cake

Tres Leches Cake


2 cups flour

1 ¾ cups of sugar

1 tablespoon baking powder

1 ½ cup of milk

1 teaspoon of vanilla


Beat egg whites until stiff, set aside. In another bowl beat egg yolks gradually adding in sugar; beat until lemon color. Add flour baking powder, pinch of salt and milk alternately with flour. Fold in beaten egg whites. Pour into a greased 13 X 13 pan. Bake in a preheated oven of 350 degrees for about 35 minutes.


1 large can of evaporated milk

I can condensed milk

2 cups of heavy cream

4 tablespoons amaretto

3 egg yolks

1 teaspoon vanilla

Beat egg yolks until thick. Add all milks, vanilla and cream, and heat until mixed well; add flavorings. (Do not boil). Remove cake from oven. Pierce the cake all over with a fork and pour half of the filling over it slowly so the cake absorbs all of the filling. Turn cake over, pierce it and pour the rest of the filling over the cake Refrigerate at least 2 hours or overnight.


This is the original recipe – but I have made my own changes as follows:

Prepare a serving plate or container large enough to hold the cake by lining with extra foil. Place the still warm cake on the plate and then roll/crunch the edges of the foil just up to the edges of the cake to make a “dam”. Then poke holes in the top and sides of the cake with a fork and then slowly pour half of the filling mixture on top. Wait a few minutes for the cake to absorb then pour the rest on top, if the filling is pooling on the edges wait a bit before using the entire last half, if there is some in the “dam”, it will absorb into the side holes while cooling in refrigerator. Do not overdo making the holes on top, just an evenly numbered pokes is all that is needed.

Tre Leches is usually topped with whipped cream and often served with frozen peach slices on the side or even decorated with maraschino cherries.
But I prefer to do this instead:

I purchase the extra-large carton of whipping cream (the heavy cream) so that there is some left over. I whip as usual with a bit of sugar and slowly adding about a tablespoon of Wilton meringue powder in the cream. The meringue powder makes a stable whipped cream that won't flatten (melt) as fast and more volume is also a result so the cake has a nice layer of whipped cream on top.
Yes it takes a while and you have a huge mess in your kitchen, but if you love this kind of cake this is the best recipe out there!!!