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Tres Leches Cake Recipe

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This recipe for Tres Leches Cake, by , is from Los Dedos Cocina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelli Finger


1-1/2 cup all-purpose flour, plus a little for dusting the cake pan
1 Tbsp. baking powder
4 large eggs, separated
1-1/2 cups sugar
1/2 cup whole milk
1 (14 oz) can sweetened condensed milk (Eagle Brand)
1 (12 oz) can evaporated milk
2 cups heavy cream, divided
3 Tbsp. Grand Marnier or other orange liqueur
1 Tbsp. powdered sugar
1/2 tsp. cinnamon

Preheat oven to 350 deg. Spray and flour a 10 cake pan with 2 in. high sides and then line with parchment paper; grease the parchment paper.

Mix the flour and baking powder in a medium bowl. Set aside.

In a large mixing bowl, using an electric mixer with a whisk attachment, whip the egg whites until frothy. With the mixture running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter. There is going to be some run off of the glaze so a platter with sides is good, or a large platter.

Pierce the top of the cake all over with a thick skewer. Mix the Eagle Brand milk, the evaporated milk, 1 cup of the heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours.

Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream over the chilled cake. Sprinkle with cinnamon.

Personal Notes:
Personal Notes:
One of my Aunt Carol's favorite cakes. I first made this for her for Thanksgiving, 2015.




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