Tres Leches Cake

Tuesday, February 11, 2014

When Ty and I were scouting places for our rehearsal dinner we knew we wanted somewhere casual with an open space where people could easily talk.  We looked at a couple different places and the last place we checked out was Mas Cocina Mexicana.  The price was right, the space was lovely, and overall it seemed like a viable contender.  And then the chef brought us some of his tres leches cake.  Heavens to Betsy.  After one bite I was completely sold.  I kid you not, we were signing a contract by the end of the day.

I've since thought about that cake more often than is probably healthy for one to think about cake.  I'd always assumed it would be super difficult to make but it turns out it's not.  It's actually frighteningly I-could-easily-whip-this-up-on-any-given-weeknight easy.  It makes a fantastic dessert and an even better breakfast the next day.  Try it out and don't blame me when your pants no longer fit (I'll be right there with ya.)

Tres Leches Cake
Adapted from The Pioneer Woman

  • 1 Cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 large eggs, separated
  • 1 Cup granulated white sugar
  • 1/3 Cup whole milk
  • 1 tsp vanilla extract
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 1 pint heavy cream
  • 3 Tbsp powdered sugar
  • 1 tsp bourbon (can substitute vanilla extract)
  • 1-2 tsp cinnamon
  • blackberries or maraschino cherries for garnish

  1. Preheat the oven to 350 degrees and grease & flour a 9x13 inch pan.
  2. Combine the flour, baking powder, and salt in a large mixing bowl.  Set aside.
  3. Beat together the egg yolks and 3/4 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment.  Beat until mixture turns light yellow in color then add the whole milk and vanilla and beat until just combined. Pour over the flour mixture and stir gently to combine.
  4. In the same electric mixing bowl you just used (why make more dishes??) beat the egg whites with a whisk attachment on high until soft peaks begin to form.  Add 1/4 cup sugar and continue beating until the egg whites are stiff.
  5. Gently fold the egg whites into the batter until just barely combined.  Spread the batter into the greased pan and bake 35-45 minutes or until a toothpick inserted in the center comes out clean.
  6. When you remove your cake from the oven it might be really puffed up; that's okay! Allow to cool (and deflate) for 30 minutes.
  7. In the meantime, combine the sweetened condensed milk, the evaporated milk, and 1/4 cup of the heavy cream.  Once the cake is cooled use a fork to poke holes all over the top of the cake and slowly pour the mixture over the top, making sure it seeps into the sides of the dish as well.
  8. Allow the mixture to be absorbed into the cake for at least 30 minutes- the longer the better!
  9. Whip together the remaining heavy cream, powdered sugar, bourbon, and cinnamon.  Spread it over the top of the cake and top with cherries or blackberries.


  1. Love tres leches cake in the morning!

    1. me too! i had some leftover bourbon cinnamon whipped cream that i put in my coffee the day these pictures were taken so it felt especially decadent!

  2. Stop this looks AMAZING. Definitely know what's happening in my kitchen this weekend!

  3. love tres leches cake! i've made it before and, like you, i was surprised at how easy it was to make. i just clicked the link to your rehearsal dinner venue, and it looks like the greatest space for a fun and celebratory evening. :-)

    1. it was amazing! we even had a mariachi band come in and serenade us haha