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Tres Leches Cake = One Wonderful Dessert

There have been substitutes but rest assured there is nothing like the real deal.  Our own Vicky Lara gave us her family recipe.  I promise this one will become one of your “go to” desserts.  Here’s the Tres Leches Cake recipe we served for dessert at Tuesday Lunch this past week.  Enjoy!

And don’t miss Tuesday Lunch this week (4/6/15) when we’ll be serving:

Around Granny’s Barn…And Into the Kitchen  MENU

‘Way Back Home‘ Beef Stroganoff Over Egg Noodles

Spring Mix Salad with Balsamic Vinaigrette

Old-Fashioned Roll and Butter

Strawberry Shortcake

Pastel de Tres Leches

  • 1Tres Leches Cake½ cups all-purpose flour +more for pan
  • 1 teaspoon baking powder
  • ½ cup butter, unsalted, plus more for pan
  • 2 cups sugar, divided
  • 5 eggs
  • 1½ teaspoons vanilla extract, divided
  • 1 cup whole milk
  • 7 ounces sweetened condensed milk, canned
  • 6 ounces evaporated milk, canned
  • 1½ cups heavy cream

Preheat oven to 350 degrees.  Grease and flour a 9- x 13-inch baking pan and set aside.

In a bowl sift flour and baking powder together and set aside.  In an electric mixer bowl add butter and 1 cup of the sugar and cream together until fluffy.  Add the eggs and ½ teaspoon of the vanilla.  Beat well.  Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.  Pour batter into prepared pan.  Place in oven and bake for 30 minutes. Remove from oven and set aside on a wire rack. While cake is still warm, pierce it in 8 or 10 places with a fork or skewer, and let it cool.  In a bowl add the whole, evaporated and sweetened condensed milks and stir to combine.  Pour over the top of the cooled cake.  When ready to serve, in a bowl add cream and remaining 1 teaspoons vanilla and 1 cup sugar.  Whip until thick and spread over top of cake.  Place in the refrigerator for at least 2 hours before serving.  (Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve.)  Serve cold.  Makes 12 servings.


  • Replace the sweetened condensed milk with ½ cup of Coco Lopez Cream of Coconut in the milk mixture.
  • Add cherries, blueberries, raspberries or apples to the cake in the same way
  • Add chocolate syrup to the three-milk mixture or temper in some white chocolate.

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