Tres Leches Cake

Deliciously simple, this from-scratch Tres Leches Cake uses whole milk, evaporated milk and sweetened condensed milk to make a moist and tender vanilla cake. Topped with homemade vanilla whipped cream, this cake is a classic. Perfect for potlucks or parties.

40 min
Prep Time
2 hrs
Cook Time


  • ¾ cup Crystal salted butter, softened
  • 3 cups sugar, divided
  • 7 eggs
  • 2 tablespoons Mexican vanilla (or vanilla extract), divided
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 cup Crystal whole milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1½ cups Crystal heavy whipping cream
  • ½ teaspoon cinnamon, for garnish
  • Nonstick baking spray
  • Strawberries, for garnish

Products used

  • Whole Milk

  • Unsalted Butter

  • Heavy Whipping Cream


  • Step 1

    Heat oven to 350 ºF. Coat a 9x13” baking pan with nonstick baking spray.

  • Step 2

    In a stand mixer fitted with the whisk attachment or large bowl with an electric mixer, cream together butter, 2 cups sugar, 7 eggs and 1 tablespoon vanilla. Mix until light and fluffy.

  • Step 3

    Add half of flour and baking powder. Mix until incorporated. Add remaining flour, stir just until batter is smooth. Pour into prepared pan.

  • Step 4

    Bake for 28-30 minutes, or until center of cake springs back when touched lightly. Remove from oven and pierce cake several times with a straw or fork. Allow to cool.
  • Step 5

    In a large bowl, whisk together whole milk, evaporated milk and sweetened condensed milk. Drizzle over the cake.

  • Step 6

    In a stand mixer fitted with the whisk attachment, beat whipping cream until soft peaks form. Slowly add 1 cup of sugar and 1 tablespoon vanilla, mixing until light and fluffy. Spread over cooled cake. Sprinkle with cinnamon. Refrigerate 2 hours to overnight. When ready to serve, garnish with sliced strawberries.

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