Mom's Tres Leches Cake

Fran Murray


My son, Nick, came home from Argentina one year with a new found taste for Dulce de Leche. So, I made this cake for him. It's rich and delicious.

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★★★★★ 1 vote
15 to 18
4 Hr
35 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one moist and delicious cake that everyone will want a second slice of! The slight caramelization of the condensed milk, combined with the cream and the evaporated milk, really gives this cake a distinct taste that I just loved. I had never made a whipped cream frosting with corn syrup as a sweetener before, but I really love the light sweet taste that it brings to the recipe.



14 oz
can sweetened condensed milk
12 oz
can evaporated milk
1 c
heavy cream
1 tsp


2 c
all-purpose flour
2 tsp
baking powder
1 tsp
1/2 tsp
ground cinnamon
8 Tbsp
(1 stick) unsalted butter
1 c
whole milk
4 large
eggs, at room temperature
2 c
2 tsp


1 c
heavy cream
3 Tbsp
corn syrup
1 tsp


Step 1 Direction Photo

1For the milk mixture: Pour condensed milk into a large microwave-safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing plastic every 3 to 5 minutes, until slightly darkened and thickened, 9 to 15 minutes.

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2Remove from microwave and slowly whisk in evaporated milk, cream and vanilla. Let cool to room temperature.

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3For the cake: Preheat oven to 325 degrees. Grease 13x9-inch baking pan. Whisk flour, baking powder, salt and cinnamon in bowl.

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4Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.

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5With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla.

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6Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds.

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7Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes.

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8Transfer cake to wire rack and let cool 10 minutes.

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9Using skewer, poke holes at 1/2-inch intervals in the top of the cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24 hours.

10For the frosting: Remove cake from refrigerator 30 minutes before serving. With electric mixer on medium speed, beat heavy cream, corn syrup, and vanilla to soft peaks, 1 to 2 minutes. Frost cake and slice into 3-inch squares. Serve. (The assembled cake can be refrigerated for up to 3 days.)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Latin American
Hashtags: #Dessert, #cake, #tres leche