Costa Rican Tres Leches Cake


● 1 cup all-purpose flour
● 1 tsp baking powder
● 1/2 cup unsalted butter, room temperature
● 1 cup granulated sugar
● 5 eggs
● 1/2 tsp vanilla extract
● 1 can (12 oz) evaporated milk
● 1 can (14 oz) sweetened condensed milk
● 1 cup heavy cream
● 1/4 cup sugar
● Whipped cream or sliced strawberries for garnish (optional)


  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, mix together the flour and baking powder. Set aside.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, then stir in the vanilla extract.
  5. Slowly add the flour mixture to the butter mixture, mixing until just combined.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick
    inserted into the center comes out clean.
  7. Remove the cake from the oven and let it cool completely.
  8. In a medium saucepan, combine the evaporated milk, sweetened condensed milk, and
    heavy cream. Heat over medium heat, stirring constantly, until well combined.
  9. Once the cake has cooled, use a fork to poke holes in the top of the cake. Slowly pour the
    milk mixture over the cake, making sure that the liquid is absorbed evenly.
  10. In a separate mixing bowl, beat the 1/4 cup sugar and cream until stiff peaks form.
  11. Spread the whipped cream over the cake and refrigerate for at least 2 hours or overnight.
  12. Garnish with whipped cream and sliced strawberries (if desired) before serving.

Note: You can also add some vanilla extract to the whipped cream for extra flavor.

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