Tres Leches Cake


Star chef José Andrés makes a delicately light and sweet version of tres leches, the classic chilled cake soaked in three kinds of milk: evaporated milk, sweetened condensed milk and heavy cream. Plus:  F&W's Guide to Dessert Recipes 

Tres Leches Cake
Photo: © Christina Holmes
Active Time:
30 mins
Total Time:
1 hrs 15 mins
1 9-inch cake


  • Canola oil, for greasing

  • 1 cup all-purpose flour, plus more for dusting

  • 1 1/2 cups heavy cream

  • 1 cup sweetened condensed milk

  • 1/4 cup dark rum

  • 2 cups evaporated milk

  • 1 teaspoon baking powder

  • 6 large eggs

  • 3/4 cup sugar


  1. Preheat the oven to 350°. Lightly grease a 9-inch square baking pan and dust with flour. In a medium bowl, combine the cream, condensed milk, rum and 1 1/2 cups of the evaporated milk and whisk until smooth. Cover and refrigerate.

  2. In a small bowl, sift the 1 cup of flour with the baking powder. In the bowl of a stand mixer fitted with the whisk, beat the eggs at medium speed until frothy, about 3 minutes. Add the sugar 1 tablespoon at a time and beat for 30 seconds after each addition. Continue beating until the mixture is thick and forms a ribbon when the whisk is lifted, about 10 minutes. At low speed, gently add the flour mixture and the remaining 1/2 cup of evaporated milk in 3 alternating batches.

  3. Scrape the batter into the prepared pan. Bake for about 30 minutes, until the cake is golden and a tester inserted in the center comes out clean. Transfer to a rack to cool for 15 minutes.

  4. Using a cake tester or fork, poke holes all over the top of the cake. Slowly pour 1/2 cup of the chilled milk mixture all over the cake and let stand until the liquid is absorbed. Repeat with the remaining milk mixture in 1/2-cup increments. Cover and refrigerate the cake overnight before serving.

Make Ahead

The soaked cake can be refrigerated for 2 days.

Serve With

Dulce de leche ice cream, whipped cream, chopped pineapple and finely grated lime zest.

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