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Tres Leches Cake

May 22, 2016

It was a special breakfast treat, but has been known to show up for brunch, lunch and dinner.

P1210640 - Copy

Tres Leches Cake


  • 1 1/2 C. All Purpose Flour
  • 1 tablespoon baking powder
  • 4 Lg. Eggs
  • 1 1/2 C. Sugar
  • 1/2 C. Whole Milk
  • 1 Can 14 oz. Sweetened Condensed Milk
  • 1 Can 12 oz. Evaporated Milk
  • 2 C. Heavy Cream
  • 3 tablespoons grand marnier
  • 1 tablespoon powdered sugar
  • 1/2 t. ground cinnamon


  1. Preheat oven to 350 degrees. Spray and flour 10″ spring form pan; line with parchment paper and grease
  2. Combine the flour and baking powder in a medium bowl/set aside
  3. Whip the egg whites until frothy; add the sugar and beat until stiff peaks
  4. Add the yolks one at a time blending well
  5. Add the flour mixture in 3 additions and alternate with the milk with 2 additions
  6. Pour batter into prepared pan and bake approx. 30 min. (toothpick will come out clean from center)
  7. Cool cake about 10 minutes; invert onto a platter with 1″ high sides
  8. Pierce top of cake with skewer. Mix sweetened condensed milk, evaporated milk, 1 C. heavy cream and liqueur in a medium bowl
  9. Pour the mixture over cake while still warm; cover and refrigerate until cold (approx. 3 hrs.)
  10. Combine the remaining 1 C. heavy cream with powdered sugar and beat until you have soft peaks
  11. Spread the whipped cream onto top of cake and sprinkle with ground cinnamon






Serves: 8-12

Recipe from Marcela Valladolid from

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