Anita’s Tres Leches Cake

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1 3/4 cups Cake flour

5 eggs, room temperature

1/2 teaspoon baking powder

1/3 teaspoon Kosher salt

1/2 cup sugar

1 teaspoon rum

1/2 cup butter, melted

1 can (12 ounces) evaporated milk

1 can (12 ounces) sweetened condensed milk

1 cup whole milk

1 cup heavy cream

4 cups mixed fruits

2-3 cups of powder sugar


  1. Preheat oven to 350 grades Fahrenheit.
  2. Butter a heart-shape spring-form baking pan or any shape pan with baking spray. Set aside.
  3. Combine in a big bowl cake flour, baking powder and salt. Set aside.
  4. Whisk on high speed using an electric mixer eggs, rum, and sugar until yellow pale.
  5. On low speed incorporate flour slowly. Beat until well combined.
  6. Add melted butter and mix using a spatula. Do not over mix batter.
  7. Transfer batter into your baking dish and bake for about 35-40 minutes or until a toothpick inserted in middle of cake comes out clean.
  8. Meanwhile, combine and whisk using a large bowl evaporated milk, whole milk and sweetened condensed milk till combined.
  9. Remove cake from oven and let it cool just for 5-7 minutes in pan.
  10. Use a long wooden skewer to poke top of warm cake. Pour mixed milk all over, and let cake cool and absorbed mixed milk.
  11. Meanwhile, whip in a cold bowl cold heavy cream for 2 minutes. Add powder sugar and beat until creamy and soft peaks forms.
  12. Release cake from spring-form baking pan and transfer into your serving dish. I always prefer to use a deep serving plate as the cake continue to release some milk mixture out.
  13. Spread whipped cream evenly over Tres Leches Cake and top it with mixed fruits. Keep refrigerated. Enjoy!