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5 from 3 votes

Tres Leches Cake

Ultra-moist Tres Leches Cake topped with whipped cream and fresh strawberries. Easy, make-ahead dessert perfect for parties or summer celebrations!
Prep Time25 minutes
Cook Time30 minutes
Chill Time4 hours
Total Time4 hours 55 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Author: Gaby Dalkin

Ingredients

For the Cake

  • 2 tablespoons unsalted butter at room temperature
  • 1.5 cups all purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 eggs at room temperature
  • 1 cup white sugar
  • 2 teaspoons vanilla bean paste
  • ½ cup whole milk

For the Tres Leches Mixture

  • 1.25 cups heavy cream
  • 12 ounces canned evaporated milk
  • 14 ounces canned sweetened condensed milk
  • 1 teaspoon vanilla bean past

For the Whipped Cream

  • 2 cup heavy cream chilled
  • ¾ cup white sugar
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon almond extract

To Garnish

  • 6 cups sliced strawberries or another berry of your choosing

Instructions

  • Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter.
  • In a small bowl, whisk together the flour, baking powder, and salt.
  • In the bowl of a stand mixer, combine the eggs, sugar, and vanilla bean paste. Beat on medium-high for 10 minutes until light and fluffy.
  • Reduce to low speed. Mix in half the dry ingredients, then the milk, then the rest of the dry ingredients. Mix until just combined.
  • Pour into the greased pan and bake for 25–30 minutes, until the top is golden and a toothpick comes out clean. Let cool for 30 minutes.
  • While the cake cools, whisk together the heavy cream, evaporated milk, sweetened condensed milk, and vanilla bean paste.
  • Once the cake has cooled, poke holes all over with a fork or skewer. Slowly pour the milk mixture over the cake in stages, letting it absorb fully each time.
  • Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
  • When ready to serve, beat the cold cream, sugar, vanilla, and almond extract in a stand mixer until soft peaks form.
  • Spread whipped cream evenly over the chilled cake. Top generously with sliced strawberries. Slice and serve cold.

Nutrition

Calories: 607kcal | Carbohydrates: 71g | Protein: 11g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 283mg | Potassium: 434mg | Fiber: 2g | Sugar: 57g | Vitamin A: 1267IU | Vitamin C: 44mg | Calcium: 285mg | Iron: 2mg