Charles E. Walton IV
Makes 15 servings

This rich Latin American butter cake gets its moist texture from soaking in milk. Serve it chilled and with whipped cream, melted chocolate, or dulce de leche. Cecilia Velasco, from Mexico City and a former chef at Tres Meridas restaurant in Frisco, Texas, shares her recipe. We've simplified the recipe by adapting it to a single sheet instead of a layered cake.

Prep: 10 minutes, Bake: 30 minutes, Chill: 4 hours.

How to Make It

Step 1

Preheat oven to 350°. Grease and flour a 13- x 9-inch baking dish.

Step 2

Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.

Step 3

Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Step 4

Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.

Tres Meridas, Frisco, Texas

Ratings & Reviews

vdemango's Review

January 04, 2014

shesacooker's Review

February 17, 2012

jmadden162's Review

July 02, 2011
I gave this recipe two stars because it's not a consistent recipe. The first time I made it, it turned out wonderful! Perfect! The next time, it flopped. It did not rise. I discovered my baking powder was bad. I bought new baking powder, tried the cake again, and it flopped again. It did not rise again. I would like to know what happened. One other reviewer had a problem with the cake not rising, but most reviewers had great results. If any one knows what the problem is, please tell me.

Norskione's Review

June 02, 2011
This cake was very easy to make and was a huge hit at dinner last night! I will make this again and share with my friends! I did not have any issues with it not rising or filling out a 9x13 cake pan. The batter did seem minimal when I poured it, but it rose just fine and with the whipped topping it came right to the top of the pan. Perfect!

merryjann's Review

March 10, 2011
I made this cake for some friends and it turned out great!They loved!Used a 10x12 ceramic pan and it baked up just fine.I am not a big cake baker so if I can do it anyone can.

LibraryGrrl's Review

December 03, 2010
I loved this recipe. The 9x13 pan worked great - batter was enough for good distribution and the cake rose perfectly. Easy to make and delicious.

PattyLight's Review

April 05, 2010
I made this cake today. It turned out delicious! It was easy to make & I will definitely do this one again. I'm from Tamaulipas, Mexico. My entire family enjoyed the taste of this one. I used a 10" round pan. The cake batter was enough and rose perfectly in this pan. This recipe is a definite keeper. Thanks!

deniro's Review

March 26, 2010
The best "Tres Leches" I've ever had!The only recipe I use! Makes two 8" rounds or one 10" round or one 9x13 pan. It never fails me! Tip: use room temperature eggs.

CakeQueen's Review

August 01, 2009
Firstly, it's not a recipe for a 9 X13 pan. There just wasn't enough batter. I'm a professional baker and the mix did not rise much. I would not make it again, although with a couple of changes I think it may have potential.

ZairaR's Review

April 12, 2009
I am Mexican, so I know what a good tres leches cake should taste like. I must say this recipe hit the right spot. I made it for a family reunion and everyone absolutely loved it. I garnished it with fresh strawberries and coconut flakes. DELICIOUS.