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Tres Leches Cake with Berries and Cream



Tres Leches is a very popular cake recipe in Mexico and Central America. Very light in texture, this deliciously moist cake received its name because it is soaked overnight in three milks (tres leches): heavy cream, evaporated milk and sweetened condensed milk. My version has freshly made cream top and berries soaked in orange liquor. Irresistible!

Serves 10


  • 1 tablespoon butter
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 eggs, at room temperature
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • ½ cup whole milk, at room temperature
  • 1 ½ cups heavy cream
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup strawberries, sliced
  • ¾ cup raspberries
  • 3 tablespoons orange liquor (Grand Marnier or Contreau)
  • ¼ cup sugar

Cream Ingredients:

  • 2 cups heavy cream
  • ¾ cup sugar


Preheat oven to 350 degrees F (for instructions for convection oven look under Cook’s Note).

Spread butter all over the surface of a 9x13 inch glass or ceramic baking dish. In a medium bowl, mix flour, baking powder and salt until well combined. Set aside.

Using a stand mixer with the paddle attachment, beat eggs, sugar and vanilla at medium-high speed until fluffy, 10 minutes. Turn speed to low and slowly add half of flour mixture until incorporated. Slowly add milk and then the remaining flour mixture.

Tip batter into pre-prepared baking dish, bake for 20 to 25 minutes, or until knife inserted in the center comes out clean. Remove the cake pan to a cooling rack and allow to cooling for 30 minutes.

Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely, and then prepare the glaze: whisk together the heavy cream, evaporated milk, and sweetened condensed milk in a medium bowl until combined.  Pour the glaze over the cake. Refrigerate overnight.

In a medium bowl, fold in strawberries, raspberries, orange liquor and sugar until combined. Cover and let stand for at least 30 minutes.


Place whisk attachment in the refrigerator for 30 minutes. To a bowl of a stand mixer, add heavy cream and whisk together on low until stiff peaks are formed. Slowly add sugar, then change to medium speed and whisk until thick.

Cover cake with cream and serve with the soaked berries.


Cook’s Note:

If using a convection oven, preheat to 275 degrees F. Bake the cake for 10 minutes.  Turn off the oven and allow cake to stay inside for an additional 10 minutes. Remove and let cool for 30 minutes. Follow remaining instructions above.


Tres Leches is a very moist kind of cake.


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