Tres Leche – Milk Cake!!

Though we can’t claim this recipe as our own, or that we made any huge ajustments to it, this is an incredible dessert. We highly recommend this for a special occasion or a boring Tuesday night – but make it when you’re having guests over because there’s A LOT of it!

One small adjustment we made to the recipe was adding to the recipe to make three circle layers instead of one huge sheet cake. Just multiply all the ingredients by 1.5 and then bake in the circle cake pans until done. Then, to let the milk set in, stack the layers in a serving bowl that will hold them and the liquid in.

Also – make sure to plan ahead for this dish! The longer it sops up all that milk, the better.


1 1/2 cups all-purpose flour                                   $0.08

1 tsp baking powder                                                   $0.08

1/2 cup unsalted butter, room temp                  $0.12

1 cup sugar                                                                     $0.40

5 eggs                                                                                $0.60

1/2 tsp vanilla extract                                               $0.05

2 cups whole milk                                                        $0.32

1 (14 ounce) can sweeted condensed milk        $1.49

1 (12 fluid ounce) can evaporated milk              $0.89

1 1/2 cups heavy whipping cream                        $1.79

1 cup white sugar (for the frosting now)            $0.40

1 tsp vanilla extract                                                    $0.10

Total Cost =                                                                    $6.32

Preheat the oven to 350 degrees F. Grease and flour one 9 by 13 pan, OR (as we did) 3 8 inch cake pans.

Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.

 Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from the oven, and pierce the cake all over with a fork.

Combine the whole milk, condensed milk, and evaporated milk together.  Whisk to incorporate.

Once the cake has cooled, pour over the top of the cooled cake. (You can do this gradually if you like, to allow the cake to absorb the mixture over a longer period of time.)

For the frosting, whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!


Original recipe: This is a birthday favorite in our house – try it out!

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