Easy Tres Leches Cake

Jessica Schwausch Lunsford


This cake is good with any fruit on top, canned or fresh.

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★★★★★ 1 vote
30 Min
30 Min


1 c
all purpose flour
1 c
granulated sugar
1/8 tsp
6 large
1 can(s)
sweetened condensed milk
1 can(s)
evaporated milk
2 c
whole milk, scalded
1 tsp
almond extract
1 tsp
vanilla extract
2 tsp
cinnamon (optional)
1 c
heavy whipping cream
1/2 c
powdered sugar
1 tsp
fresh fruit, if desired


1Preheat oven to 350 degrees.

2Whip the 6 eggs, sugar, and salt, until it has tripled in volume. (Time vary's by speed of mixer)

Fold in flour until well incorporated. Do not over mix.

3Pour into a greased and floured 9x13 cake pan and bake for 25-30 minutes.

4Set cake aside to cool.

5Mix sweetened condensed milk, evaporated milk, whole milk (scalded), vanilla extract, almond extract, and cinnamon in a large bowl, and set in fridge until cake is completely cool.

6Poke holes all over cooled cake with a fork or knife.

7Pour all of the milk mixture over cake.
Refrigerate for 2 hours or overnight. (Better overnight)

8Before serving, whip heavy cream, sugar, and vanilla, until stiff peaks form. Spread on cake.
Top with desired fruit.

About this Recipe

Course/Dish: Cakes