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Tres Leches Cake With Jim Stake

Makes a 9” two-layer cake


1 Cup All-Purpose Flour

1-1/2 Teaspoon Baking Powder

¼ Teaspoon Salt

5 Whole Eggs

1-1/4 Cup Sugar

1 Teaspoon Vanilla

1 Can Evaporated Milk

1 Can Sweetened Condensed Milk

1/3 Cup Whole Milk

1 Pint Heavy Whipping Cream

Strawberries and Mandarin Oranges (or whatever fruit you prefer to decorate top of cake)


· Preheat oven to 350 degrees.

· Liberally grease two 9” cake pans.

· Mix the flour, baking powder, and salt in a bowl – set aside.

· Separate the eggs and beat the whites until stiff. Then gradually beat in ¾ cup of the sugar.

· In a separate bowl, beat the egg yolks and ¼ cup of sugar. Add milk and vanilla.

· Pour wet ingredients over the flour mixture and gently fold.

· Gently fold in the egg whites – don’t overmix!

· Pour half of batter into each of two 9” round baking pans.

· Bake in a preheated 350 degree oven for 25-20 minutes. Test for doneness by inserting a toothpick in the center of each pan.

· Let cakes cool completely in the pans, and then stack one on top of the other on a cake platter.

· Poke the top cake throughout the top surface with a fork.

· Pour the pre-mixed evaporated milk, condensed milk, and whole milk all over the top of the cake. As it soaks in, add more of the milk mixture.

· Cover the cake with plastic wrap and refrigerate for several hours or overnight.


· Just before serving, whip the whipping cream and gradually whip in ¼ cup of sugar.

· Spread the whipped cream lightly on the top of the cake, and pipe it on the sides.

· Top with strawberries and mandarin oranges (or whatever fruit you prefer) to decorate the cake.

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Tres Leches Cake
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