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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Tres Leches Cake (with Chocolate!)

Posted by: ari | well seasoned

The dreamiest tres leche cake! Super creamy and moist, with a delicate flavor. A dessert the whole family will love!

recipe +-

Posted by: ari | well seasoned
tres leche cake on a gray plate with black fork
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Tres Leches Cake

The dreamiest tres leche cake! Super creamy and moist, with a delicate flavor. A dessert the whole family will love!
Prep Time15 mins
Cook Time25 mins
Resting Time4 hrs 30 mins
Course: Dessert
Cuisine: Mexican
Keyword: cake, evaporated milk, homemade tres leche cake, how to make tres leches, sweetened condensed milk, tres leche cake
Servings: 12 servings
Calories: 483kcal


  • 9" x 13" baking pan


For the cake

  • 1 ½ cups cake flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar + 2 Tbsp
  • 5 large eggs room temperature
  • 1 ½ tsp pure vanilla extract

For the tres leches

  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 1 cup half-and-half

For the whipped cream

  • 2 cups heavy cream
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • ½ cup chocolate shaved, for serving


To make the cake

  • Preheat the oven to 350 F. Coat a 9x13 baking dish with nonstick baking spray, then set aside.
  • Add cake flour, baking powder, and salt in a large mixing bowl, then whisk to combine. 
  • Place butter and sugar in the bowl of a stand mixer fitted with paddle attachment. Beat until light and fluffy, about 2-3 minutes. Add eggs 1 at a time, scraping down sides as necessary, then pour in extract. 
  • Add the flour mixture in 3 batches, mixing until just combined. Pour batter into prepared baking dish, then bake for 20-25 minutes, or until a cake tester inserted into the cake comes out clean. Cool cake in dish for 30 minutes. 
  • Using a skewer or a fork, poke holes all over the top of the cake. Let cake cool completely before adding milk mixture.

Combine the 3 milks

  • In a large bowl, combine evaporated milk, sweetened condensed milk, and heavy cream. Whisk until smooth, then pour over cooled cake. Refrigerate for at least 4 hours, or overnight. 

Make the whipped cream

  • Place heavy cream in the bowl of a stand mixer fitted with whisk attachment. Whisk at high speed until soft peaks form. Add sugar and extract, then continue whisking until stiff peaks form. Spread cream in a thick layer over cake. Top with lots of shaved chocolate. Serve chilled. 


Calories: 483kcal | Carbohydrates: 51g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 150mg | Sodium: 190mg | Potassium: 118mg | Fiber: 1g | Sugar: 37g | Vitamin A: 990IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
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