Tres Leches


In the days when I was a little girl, cake was always associated with an occasion; there was always a big reason for celebration that accompanied the cake. And honestly speaking I hated this weird requirement for having a cake. I mean why on the earth a delicious cake needs a reason to be enjoyed right? I mean why couldn’t a normal, practically boring even a ridiculously not so good day end with a cake. Why? I remember growing up with this question and never really got an answer from anyone.

Even though I secretly thank God for this weird rule in my house and how it helped me fit into my skinny jeans many times but this whole experience has changed my outlook for the cake. You can call me a little rebel but I bake my cake anytime, any day and mostly without any occasion attached to it. Trust me they taste more divine and sinful this way.


And continuing the tradition, I baked a Tres Leches yesterday just because I was alone at home, was hell tired and really had no reason remotely to justify my need to bake and eat cake….  Really you don’t need any reason to bake a cake! Anyway, Tres Leches is my absolute favorite; its simplicity always gets me. But I decided to take it up a notch and made a two layer cake with pastry filling. This cake does require a bit planning as needs to be chilled for at least 12 hours before you can assemble the layers. But let me tell you; its is very easy cake to make and it really comes together very fast. No need to get overwhelmed by long looking recipe, it may seems lots of steps but trust me this will be the easiest cake you will make. The only thing you need to be careful about is that this cake needs to sit in cool place if you are keeping it for a longer period as the topping is made from whip cream.

So I hope you will give this recipe a try and never look for a reason to enjoy a delicious cake. Happy Sunday You All!

Tres Leches

Yield: Serves 8-12

Recipe adapted from


  • 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 5 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup whole milk
  • Filling – Pastry Cream
  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • 1/2 teaspoon vanilla extract
  • Icing-
  • 4 cups heavy cream
  • ½ cup powdered sugar.
  • Optional
  • 1 cup chopped nuts.


  1. Preheat oven to 350 degrees. Lightly butter two 8-by-8-inches round cake pans and line the bottom of the pans with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Pour batter into greased and lined cake tins and bake until top is golden brown and a toothpick inserted in center comes out clean, 25 to 35 minutes, rotating dish halfway through.
  2. In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let them sit at least 12 hours to soak up the milk while the cakes are still in the pans, in the refrigerator. Once they have soaked up all the milk and are very well chilled, you can unmold them, and start to assemble the cake.
  3. Filling – Pastry Cream
  4. In a medium bowl, beat egg yolks and sugar until thick and light; beat in flour and cornstarch.
  5. In a saucepan, bring milk just to a boil; whisking constantly, gradually add milk to egg mixture.
  6. Return mixture to saucepan. Bring to a boil, whisking constantly to prevent scorching, until mixture is thick and pulling away from sides of pan, 4 to 5 minutes. Stir in vanilla.
  7. Using a rubber spatula, press mixture through a sieve into a bowl. Cover surface directly with plastic wrap, and cool to room temperature in refrigerator.
  8. This can be made up to 2 days in advance
  9. Icing-
  10. CHILL beaters and small mixing bowl in refrigerator for 10 minutes. Beat the cream and sugar to medium peaks. Make the icing right before assembling the cake.
  11. Assembling the Cake-
  12. Unmold the cake layers from the pan, one at a time. Place the first layer on the cake pedestal or the serving platter. With the help of a spatula, evenly cover the top of the first layer with the chilled pastry cream.
  13. Place the other cake layer with the bottom side up on the pastry cream and gently press to make it level. With the help of a clean spatula clean any excess pastry cream on the sides of the cake.
  14. Finally topped the cake with the icing and using an offset spatula ice the cake as evenly as possible, starting from the top and going all around.
  15. Once the icing is done and the cake is ready, gently press the chopped nuts to the side of the cake using your hands. Serve.


Comments on this entry are closed.

  • Bam's Kitchen April 28, 2013, 7:31 am

    I love your spring inspired cake. I think everyday should be a cake day and if you have enough energy please make me one too. Take care, BAM

  • Rosa April 28, 2013, 8:57 am

    A beautiful and extremely tempting cake!



  • Dixya|food,pleasure and health April 28, 2013, 3:54 pm

    I wish I felt same way about the cakes- it does take quite a lot of time and totally worth it, I am afraid I will have to finish it and trust
    Me i will esp. if its tres leches. Love everything about this cake. I am saving this for special ocassion

  • Radhika @ Just Homemade April 28, 2013, 6:59 pm

    Tres Leches is my absolute favorite cake too!
    Best cake to get yourself into a good mood :)

  • Laura (Tutti Dolci) April 29, 2013, 4:46 am

    Your tres leches looks so tempting! And you are so right, there never needs to be a reason for cake :).

  • Raymund April 29, 2013, 8:04 am

    This is in one of my to do list, this post pushes it ahead of my queue. Such an inspiring post, look at that creamy deliciousness

  • Lorraine @ Not Quite Nigella April 29, 2013, 9:45 am

    I love this cake too! I once had it at a Peruvian restaurant where they had fried it so that it had crispy sides. Genius! :D

  • Karen (Back Road Journal) April 29, 2013, 7:44 pm

    That my dear is no ordinary tres leches…that is perfection. :)

  • Juliana April 29, 2013, 9:52 pm

    Beautiful cake Reem, this is one of my favorite cakes…love how you decorated.
    Have a lovely week :)

  • Kankana April 30, 2013, 3:26 am

    I grew up eating home baked cake, simple vanilla cake. I am not much into frosting but your looks so pretty with those flowers and all that I am tempted to try!

  • Lail | With A Spin April 30, 2013, 5:01 am

    Love the way you decorated the cake, Reem. Totally agree…you don’t really need an occasion to bake cake.

  • Anne ~ Uni Homemaker April 30, 2013, 5:58 am

    Such a pretty cake! Would be perfect with some coffee or cappuccino. Lovely post.

  • CCU April 30, 2013, 8:48 am

    This cake looks heavenly :D

    Choc Chip Uru

  • Sissi April 30, 2013, 11:15 am

    I have also been wondering all my child’s life why a birthday cake can be prepared only for birthdays! I had it only once a year and now that I’m adult and do what I want in the kitchen, I also am happy to be able to cheer myself up with a decadent, delicious cake in olden times kept for special occasions. I have never had tres leches, but it looks terrific.

  • Joanne April 30, 2013, 3:43 pm

    I’m totally okay with eating cake “just because”. this is downright gorgeous.

  • Kitchen Belleicious April 30, 2013, 8:02 pm

    simply the most stunning thing I have ever seen- ever! Beautiful and Delicious and takes my breath away

  • yummychunklet May 1, 2013, 1:38 am

    What a delicious looking cake! Love that coating!

  • Chung-Ah | Damn Delicious May 1, 2013, 6:04 pm

    Gorgeous cake! I don’t think I need an occasion to make these – I need to make it stat!

  • john@kitchenriffs May 1, 2013, 9:12 pm

    Gorgeous cake! Beautifully done – great recipe. I’ve eaten this, but never made it. Now I have to! Really excellent post and photos – thanks so much.

  • Joanna @ Chic Gorgeous Treats May 2, 2013, 5:49 am

    Yummy! Your cake looks heavenly and I love those fresh flowers used to adorned on the cake. Wish I could get my hands on fresh lavender ;). ♥ Jo

  • Nami | Just One Cookbook May 2, 2013, 8:25 am

    Okay I don’t wear a skinny jean, so please let me try this cake! It’ll be my first Tres Leches!!! :) Such a gorgeous cake. Very springy and appropriate for this warm week in California!

  • Nancy/SpicieFoodie May 2, 2013, 7:08 pm

    Reem your cake looks out of this world beautiful! I don’t need a special occasion to eat cake, simply a craving. And now I’ve got one;)

  • Kiran @ May 2, 2013, 7:19 pm

    Beautiful styling. And yes, everyday should be just a normal and celebratory to bake a cake for yourself :)

  • Lisa Hatlestad May 3, 2013, 11:44 am

    omg, I think I’ve pinned almost all of your recipes! Thank you so much for sharing SO much goodness!! :)

    • Reem May 3, 2013, 4:35 pm

      Thank you so much for your support, I hope you will enjoy these!

  • Yasmeen @ Wandering Spice May 5, 2013, 11:26 am

    Reem, there are so many reasons to love this post: your beautiful styling and rationale for cake baking, to name a few! I haven’t had tres leches cake in so long… cinco de mayo has technically passed here, but I see no reason not to make it, fashionably late.

  • Rosie @ Blueberry Kitchen May 6, 2013, 9:33 pm

    I totally agree, you don’t need any reason to bake a cake! Your cake look absolutely gorgeous, I love the flower decorations!

  • Apu May 26, 2013, 5:01 am

    Too too tempting!! This cake had me at first glance!