Mexican Tres Leche Cake

Total Time
Prep 25 mins
Cook 30 mins


  1. Sift together the flour and baking powder.
  2. In another bowl, cream 1 cup of sugar and the butter until well blended.
  3. Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
  4. Gently fold in the flour mixture, gently mixing until the batter is smooth.
  5. Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
  6. Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
  7. Pour mixture over the cake.
  8. Cover with plastic wrap and refrigerate for 3 hours.
  9. Whisk the heavy cream until it begins to thicken.
  10. Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
  11. Spread this cream over the top and sides of the cake.
  12. Cut into squares.
Most Helpful

I've made this cake twice. It's so delicious and you can't get enough. I baked the cake for 45 mins. at 325 degrees in a 7.5"x12" Pyrex pan and it was perfect. After baking, I poked holes all over the cake with a fork so the liquid would soak in. I substituted 1 TBSP vanilla for the rum.

chutneyluv July 25, 2010

This is very good. The first time I forgot to put the plastic wrap over the soaking cake, and we ended up with a cake float. The second time I followed the instructions explicitly and it turned out fine. Note to eaters: this is also very good without the frosting... try a little whipped cream and fresh berries on top... YUM. Thanks for posting Mille®™!

Titanium Chef May 13, 2002

This cake tasted great and received many compliments. I made it the evening before a party. By the time I took it out of the pan, the next day it was quite soggy (more like flan than cake). It looked fine after I frosted it and garnished it. I think next time though I will use a little less milk and make it the day of my party.

klincko August 27, 2011