Mexican Tres Leche Cake

READY IN: 55mins
Top Review by chutneyluv

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.

Ingredients Nutrition


  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.

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