Tres Leche Cake

Sunday 18 April 2010

We had some people over for dinner the other night, as a thank you for all the help they had given us in moving into our new house. I wanted a dessert that was really going to wow them.

Something so incredibly delicious that they would leave our home thinking about it . . . and still be thinking about it the next day . . . in fact I wanted to make a dessert that would have them thinking about it for the rest of their lives!

There is one incredibly delicious dish that I tasted back in 1970 . . . I was on a school trip to Ottawa, Ontario and we ate at the Cascade Restaurant in downtown Ottawa. I had the Barbequed Chicken the first night we were there . . . it was sooooooooooo good, I had it every night for the rest of the week and I have dreamt about it ever since!

That's how good I wanted my dessert to be. I searched through all of my cookery books and finally decided on this recipe. The Tres Leche Cake recipe from the cookbook entitled, "You Made That Dessert", by Beth Lipton.

It did not dissapoint. I have always wanted to try Tres Leche Cake, and now I have. It is one of those cakes, like that chicken I had long, long ago . . . . will have you thinking about it long after you have eaten it and all that is left are the crumbs . . .

My guests really enjoyed it as did we all. ☺

Unlike the chicken though . . . this cake does not have to remain a distant delicious memory, coz here's the recipe. (I heard that the Cascade Restaurant closed down a long time ago . . . that chicken, well . . . tis destined to be a far off tantalizing memory til the day I die . . . sigh . . . )

*Tres Leches Cake*
Serves 12
Printable Recipe

A delicious rich and moist cake absolutely stogged full of three creamy milks . . . Evaporated, Condensed and Coconut milks!! Topped off with some sweetened whipped cream, it goes down a real treat with anyone and everyone!

6 ounces unsalted butter, room temperature (12 TBS, or 1 1/2 sticks)
8 ½ ounces of plain flour (2 cups)
2 tsp baking powder
½ tsp salt
7 ounces caster sugar (1 cup)
3 large eggs, room temperature
2 tsp vanilla extract
1 cup milk, room temperature (225ml)

For the soaking liquid:
12 fluid ounces evaporated milk (1 1/2 cups)
14 fluid ounces sweetened condensed milk (1 3/4 cup)
8  fluid ounces canned coconut milk (shake the can well before using) (1 cup)
1 TBS dark rum, or 1 tsp rum extract

To finish:
12 fluid ounces of double cream (1 1/2 cups)
2 to 3 TBS sifted icing sugar

Preheat the oven to 180*C/350*F. Gas 4. Butter a 9 by 13 inch pan really well and then dust with flour, making sure it is well coated and shaking out any excess.

Whisk the flour, baking powder and salt together. Place the butter into a large bowl Beat it with the sugar until it is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides and beat again. Fold in half of the flour mixture, until the two mixtures are almost combined. Stir in the milk. Fold in the remaining flour mixture, mixing just until combined. Pour into the prepared pan.

Bake for 30 to 35 minutes, until a toothpick inserted in the centre comes out clean and the cake is well risen. Remove from the oven and allow to cool on a wire rack for 20 minutes.

Make the soaking liquid by stirring all the ingredients together in a large beaker.

Using a fork or toothpick, puncture the cake all over carefully. Try not to tear it. Pour the soaking liquid over top, in half cup measures, allowing time for the liquid to soak in before pouring on more. Once the cake refuses to take any more, stop adding it. Let stand at room temperature for 30 minutes. Cover the top with plastic cling film and then chill for at least 2 hours in the refrigerator.

Just before serving whip the cream and coat the cake. Beat the well chilled cream with an electric whisk until it just starts to thicken. Sift in the icing sugar and continue to beat until the cream just holds it’s shape. Be careful not to over whip. Spread over top of the chilled cake in soft waves. Cut into squares to serve.

Sliced strawberries or mangos are very tasty add ons!


  1. Thanks Marie for the recipe...
    I hit the print button and I can hear it printing in the other room as we speak!

    Looks delish!

    xoxo~Kathy @
    Sweet Up-North Mornings...

  2. I've seen this cake pop up a couple of times on blog posts now and really want to gove it a try. It sounds so moist and delicate. Thanks for sharing this.

  3. Thank you thank you! Made this a long time ago and it was soooo good. Life got hectic and for got about it. Now I have your recipe to give it another try.

  4. Ah Marie- an absolute favorite of my daughter's. If she sees this post she will be rooting through the kitchen for coconut milk :)
    xoxo Pattie

  5. Hi Marie - no calories in this one, I see!!!! Seriously, it sounds delicious and I've been wanting to try a tres leche cake for some time. Your recipe looks like it's the one to try.

  6. I don't really like cake, preferring pies, tarts, pastries, etc. This recipes has inspired me to make a cake. Yum!!

  7. It really does look special! I love strawberries, too! It must have such a delicate flavor! ♥

  8. Did u miss us as much as we missed you?:)

  9. I love Tres leches cake dear Marie is one of my favorites, is absolutely delicious, your look georgeous, and tempting! huggss, gloria

  10. Your strawberries look absolutely beauty!! gloria

  11. What a decadent joy this is! Can't wait to completely blow my diet on this one! How do you keep coming up with such culinary delights?!

    Much love to you today, my friend! Hope it's been a wonderful Sunday for you!

  12. mmmm....I love Tres Leches cake! Looks scrumptious! ;) I made one with chocolate good! Thanks for the recipe!
    Betsy @
    A Day In The Life.....
    I found you via Kathy! ;)

  13. HOLY YUM! I've never had this kind of cake before so you're really making me want it!!! Wonderful job.

  14. I've seen the Pioneer Woman make this dessert on her blog, in fact it may be in her book, but as that is still packed in a box I can't check lol! Looks like it was a big success.

  15. Maravillosa receta, me gusta. Un saludo

  16. YUMMMMMY. I hope you are settling in well to your new home. Catherine x

  17. Hi Marie ~ I was taking my afternoon stroll through my blogging neighborhood and took a detour from Vintage Chic.....and am so glad that I landed on your doorstep! I came in, looked around and sat right down at your table. Everything looks delicious and I enjoyed reading about your journey. I'll come knocking again, soon.....
    Happy Sunday! xx P&H

  18. What a treat! I think I will have to try that one!

  19. Yes. That is real Mexican cooking!

  20. I LOVE tres leches cake: haven't made one in so long and now I have it on the brain again thanks to you! I'm sure i'll be making some soon!

  21. Not without the odd calorie or two but - MILK IS GOOD FOR YOU! Right?

    Keith is going to have to stop all this digging up and knocking down before I make this one. It looks, above all, a cake to relax with. I fancy it like mad!

  22. This is one of MY all-time favorite cakes. I usually top mine with alternating rows of fresh kiwi, piped whipped cream, apricots and strawberries. There are never any leftovers. :(

  23. My favorite cake, I make it for my birthday every year YUM.

  24. I was intrigued by this as I've never made anything quite like it. My curiosity finally got the better of me yesterday and I made it and chilled it all day, serving it for a special after dinner dessert.

    Oh my! What a delicious, decadent cake. I can't believe that something that tastes this good is so very easy to make.

    1. HI Marie! I love that you are strolling through some of my older recipes and that you are enjoying them. It really makes my day when you leave a review. I am so appreciative of that. I try to respond to all my comments if I can. Although I can see I missed a lot here! DUH! When you know better you do better. I love that you love this cake. I have always thought it was a real winner. I haven't made it in a long time. Perhaps I need to make one for my father to enjoy! xoxo


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