Tres Leches Cake

It was Cinco de mayo on Monday and every year I like to do a big Mexican feast. Everything we have at dinner is a Mexican dish, even the horchata to drink. So Sunday night I started by making the cake. Monday morning I got up and started the Chili Verde. That evening before my husband got home from work I started the Mexican rice, made the guacamole, grated the cheese, shredded the lettuce, and fried the tortillas. All the time taking pictures to put on the blog. After my husband got home from work, I put the finishing touches on dinner, got a few dishes plated and ask if he will take some pictures for me before we eat. He picks up the camera, goes to take some pictures and asked "Where is the memory card". Needless to say I had been taking pictures all day without a memory card in the camera. So for now all I have pictures of are the finished products, and as soon as I make them again I will put more instructional pictures up.


1/2 c. butter
1 c. sugar
5 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 1/2 c flour
1 c. half and half
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk

Topping
2 c. Heavy cream
1 c. sugar
1 tsp vanilla

Preheat oven to 350 degrees F. Grease and Flour a 9X13 baking pan


Sift together Flour, baking powder and salt

In a separate bowl cream butter and sugar together until fluffy. Add eggs one at a time and mix to thoroughly combined. Add vanilla and mix.

Add the flour mixture to egg mixture in 3 batches mixing until just combined ( you do not want to over beat the batter)

Pour batter into baking dish. This will appear to be a small amount of batter.

Bake at 350 degrees F for 25 - 30 minutes or until cake is golden brown

Let cake cool for 30 minutes. Then with a fork or some skewers poke the top of the cake all over and let finish cooling.

When cake is completely cool. In a bowl whisk together half and half, evaporated milk and sweetened condensed milk. Pour over cake and refrigerate overnight.

Before serving whisk together cream, sugar and vanilla until stiff peaks form. Spread over the cake and serve. This cake is also good with fresh fruit poured over the top.

• Click here for a printable version of this recipe.