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Tres Leches Cake______

(serves 20)


For the cake

1/3 cup vegetable oil 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 8 Tablespoons of butter, room temperature 1 cup of sugar 5 eggs 1 1/2 teaspoons vanilla extract

For the glaze: 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened condensed milk 1 cup half-and-half

2 oz. Brandy

For the topping: 1 pint heavy cream 1 cup powdered sugar 1 teaspoon vanilla extract


For the cake:

Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with cooking spray and set aside.

Sift the flour, baking powder, and salt in a medium mixing bowl and whisk the oil in and set aside.

In an electric mixer, cream the butter and sugar together for 3 minutes or until fluffy. Add the vanilla extract and mix well. Followed by adding the flour mixture to the batter and mix just until both are well combined. Then add one egg at a time until the batter is formed. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk, half-and-half and brandy in a bowl. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

For the topping:

Place the heavy cream, powdered sugar and vanilla into the chilled mixing bowl. Using an electric mixer, mix it until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Happy Cooking!

Chef Martin

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