Three Layer Tres Leches Cake recipe

This traditional cake is made with three different types of milk, making it very sweet and very moist. The cake is then spread with a whipped cream topping and sprinkled with cinnamon, making it even more decadent! This recipe serves 24.


  • 1 400g tin condensed milk
  • 1 400g tin evaporated milk
  • 475ml full fat milk
  • 355ml whipping cream
  • 200g plain flour
  • 400g caster sugar
  • 115g unsalted butter
  • 5 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking powder


  1. Preheat the oven to 180C and grease a large, deep rectangular baking dish.

  2. Sift together the flour and baking powder in one bowl, then set aside. In another bowl, beat the butter and 200g of sugar together until fluffy, then beat the eggs in one at a time. If the mixture threatens to curdle, add a tsp. of the flour mixture. Add one tsp. of vanilla extract and the flour mixture, stir well and pour into the prepared cake tin.

  3. Bake the cake for thirty minutes, pierce with a fork and set to one side to cool for around thirty minutes.

  4. Combine the evaporated milk, milk and condensed milk. Pour over the cooled cake and place into the fridge. When completely cooled, whip the cream, remaining sugar and vanilla together and spread over the top of the cake. Sprinkle with cinnamon and put back into the fridge until ready to serve.

If you have vanilla pods available to you, use the seeds of a pod in place of the extract. If not, make sure you use proper vanilla extract rather than vanilla flavour as the flavour is far better.

Recipe Details:

  • Author: Laura Young.
  • Published:

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