Real Recipes From Real Home Cooks ®

mom's tres leches cake

(3 ratings)
Blue Ribbon Recipe by
Fran Murray
Fountain Hills, AZ

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.

Blue Ribbon Recipe

This is one moist and delicious tres leches cake that everyone will want a second slice of! The slight caramelization from the condensed milk, combined with the cream and the evaporated milk, really gives this cake a distinct taste that we loved. We had never made a whipped cream frosting with corn syrup as a sweetener before, but love the light sweet taste that it brings to the recipe. A simple and impressive dessert.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 15 to 18
prep time 4 Hr
cook time 35 Min
method Bake

Ingredients For mom's tres leches cake

  • 1 can
    sweetened condensed milk, 14 oz
  • 1 can
    evaporated milk,12 oz.
  • 1 c
    heavy cream
  • 1 tsp
  • CAKE:
  • 2 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    ground cinnamon
  • 8 Tbsp
    unsalted butter (1 stick)
  • 1 c
    whole milk
  • 4 lg
    eggs, room temperature
  • 2 c
  • 2 tsp
  • 1 c
    heavy cream
  • 3 Tbsp
    corn syrup
  • 1 tsp

How To Make mom's tres leches cake

Test Kitchen Tips
You can forgo microwaving the condensed milk and use a double boiler. Gently boil and stir the milk until golden brown.
  • Condensed milk in a bowl.
    For 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.
  • Evaporated milk, cream, and vanilla stirred into condensed milk.
    Remove from microwave and slowly whisk in evaporated milk, cream, and vanilla. Let cool to room temperature.
  • Flour, baking powder, salt, and cinnamon in a bowl.
    For the cake: Preheat oven to 325 degrees. Grease 13x9-inch baking pan. Whisk flour, baking powder, salt, and cinnamon in a bowl.
  • Butter and milk heated together in a saucepan.
    Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
  • Whipping sugar, eggs, and melted butter mixture together.
    With 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.
  • Flour mixture incorporated into the batter.
    Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds.
  • Batter in a baking dish in the oven.
    Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes.
  • Cake cooling on a wire rack.
    Transfer cake to wire rack and let cool 10 minutes.
  • Condensed milk mixture poured over the cooled cake.
    Using 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.
  • Slices removed from the frosted cake.
    For 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.)