Tres Leches Cake

Because fresh raspberries should be part of ones daily diet.

Because cream isn’t just for coffee.

Because lactose intolerance is not tres leches intolerant.

Because everything looks better in red.

Because white it the new black.

Because pedestals are like high heels for cakes. Sexy.

Because it’s Tuesday.

Because it’s not Monday.

Because it’s not even close to Friday.

Because I love you anyway.

Just a few of the reasons I made this cake for you today.


Tres Leches Cake


6 eggs
1 cup sugar
1 cup flour
6 tablespoons butter
1 can evaporated goat milk
1/4 cup sugar
1/4 cup corn syrup
1/8 teaspoon baking soda mixed into 1 tablespoon mexican vanilla
1 (14 ounce) can sweetened condensed milk
3 cups heavy whipping cream
1/3 cup powdered sugar
2 pints fresh raspberries


Preheat your oven to 350 degrees. Grease and generously flour an 11" round springform pan, set aside.

Fill a large saucepan with water and bring it to a boil. Find a large, glass bowl that fits over your boiling water. (Or, if you have a double broiler, pull that puppy out). In the bowl (or double broiler), beat together the eggs and sugar with a hand mixer. Keep mixing in the bowl, over the boiling water, for about 10 minutes, or until the batter begins to thicken, and runs from a spoon in a thick ribbon. Remove the bowl from the heat, fold in the flour then add the melted butter and stir until combined. Use a spatula to scrape the batter into your prepared springform pan. Bake in preheated oven until the center springs back when lightly touched in the center, about 30-32 minutes. Remove from heat and use a toothpick or fork to poke lots of little holes righ tinto the center of the cake. Be careful to not poke all the way through the cake! You want that tres leches mixture to seep right into the cake, not out of it!

In a large saucepan, heat the evaporated goat milk, sugar, and corn syrup. Bring to a boil, then stir in the vanilla (you can use regular vanilla if you don't have Mexican Vanilla on hand) and baking soda mixture. Watch your pan closely! The syrup will start to bubble up, so keep your whisk handy and use it to beat back the eruption. Add the condensed milk and a cup of the whipping cream. Spoon the milk mixture over your cake a little at a time, until all of it has be lapped up by those soft, spongy layers of cake.

Run a knife around the edge of your springform pan. Gently remove the sides of the pan. Transfer the cake carefully to a cake plate, if desired, or leave it on the bottom of the pan for ease.

In an electric mixer, beat the remaining whipping cream until light and fluffy. Add the powdered sugar and beat until well combined. Smooth the whipped cream onto the cake. Sprinkle with ample amounts of fresh strawberries. Refrigerate until ready to serve, pulling the cake out of the fridge 40-50 minutes before you're ready to dish it up. Enjoy!

16 Responses to “Tres Leches Cake”

  1. Katrina says:

    This cake is lovely, and yes, raspberries should definitely be consumed daily. They’re too good!

  2. Karan says:

    Always wanted a recipe for this cake.. We had a worker that used to help in the Meals on Wheels program that used to bring us one for our break . It was so good . She refused to share her recipe with us though . I will give this a try.

  3. Meghan says:

    I have been wanting to make a tres leches cake for a while now but I was worried it would just be a big mushy mess. I think I will give your recipe a try!

  4. Ashley says:

    Beautiful! I love those raspberries. And I’m glad you love us enough to make that cake for us. :)

  5. peachkins says:

    I agree, pedestals are sexy!

  6. Lanell says:

    I have been wanting to make a Tres Leches cake for awhile. Does it travel well? It will be in the car about 2 hours on Easter if I decide to make it. I can keep it cool in a cooler if I need to. Any suggestions? It looks beautiful and I might have to post this on my blog. I will definately link it back to you. Plus I love Raspberries.

    • Brooke says:

      SUCH a perfect cake to travel with! Just bake it and pour your tres leches syrup in the cake then pop that whole thing in the car and head to your party. Once there, whip your cream, pull your cake out of it’s springform pan, and toss a bunch of raspberries on top for splendid perfection!

  7. RidgewoodMom says:

    As soon as I saw this in my Google Reader this morning, I was in LOVE!!! It is gorgeous! I need to find an occasion to make it. Maybe like you, I’ll make it because it’s Hump Day!

  8. Jen says:

    Drooling — so lovely! I have a dinner party to go to tomorrow and am in charge of the dessert. Can I make this a day in advance?

  9. I love raspberries and that cake look so light and delicious

  10. Northwest Kirsten says:

    Made this for Easter. Holy cow. Total show stopper. Unbelievably yummy. 9 year-old sons declared it “better than my cheesecake” and requested it for his upcoming birthday.

    Three milks mixture was more than my cake could absorb. Probably had 1/2 c. or more left over. Any ideas for what to do with it? (Besides drinking it straight, I mean.) Thanks for such a gorgeous, delicious recipe!

  11. Matheus says:

    OHHH! My fitvraoe! I am lucky to have a Mexican bakeshop a couple of blocks from my house. Always have a slice once a week, mostly topped with glazed strawberries and peaches. OHHHH. Want. One. Now.Thanks for sharing. I’ll try and see if I can re-create this at home.

  12. Jacinta Hawker says:

    Lactose intolerant individuals have insufficient levels of lactase, an enzyme that catalyzes hydrolysis of lactose into glucose and galactose, in their digestive system. In most cases this causes symptoms which may include abdominal bloating and cramps, flatulence, diarrhea, nausea, borborygmi (rumbling stomach), or vomiting after consuming significant amounts of lactose.;:;^

    Most recently released short article on our web page

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