See a Step-by-Step version with pictures of each step
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
- 1 1/2 cups cake flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1/3 cup oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 5 large eggs
- 1/2 cup whole milk
- Cream Syrup for Soaking (see recipe below)
- Whipped Topping (see recipe below)
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
- 12 oz. evaporated milk
- 14 oz. sweetened condensed milk
- 1/2 cup heavy cream
- 1 tablespoon rum or brandy (optional)
Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
- 3/4 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon sugar
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
For a lighter and fluffier version of Tres Leches cake see this recipe for Light and Airy Tres Leches Cake