Now I've heard of some white folks in my family substituting coconut milk for one of the three milks. That's not the type of cake I'm talking about. When I hear Tres Leches I salivate for the true deep Mexican Tres Leches like the one sold at America's and Churrascos in Houston, TX. OH BABY! 

I must make two apologies for this post. 
1. Because I'm pregnant and have had all day morning sickness, I forced my precious sister Kenzie to make this.
2. By the time I remembered to take a photograph for you all, everyone (mainly my sister & I) had eaten almost the whole cake. That's why you're only seeing a very small portion in the photograph. 

This cake will vanish before your eyes! 

TIP: You'll want to make this cake one to two days ahead of time to allow all the milks to really soak in.


1 1/2 C flour
1 t baking powder
1/2 C unsalted butter, softened
1 C sugar
5 eggs
1/2 t vanilla

2 C whole milk
14 oz can sweetened condensed milk
12 oz can evaporated milk

1 1/2 C heavy whipping cream
1 C sugar
1 t vanilla

Heat oven to 350 degrees. 
Grease and flour a deep baking dish or cake pan.

Sift 1 1/2 C flour & 1 t baking powder together. Set aside.

In another bowl, cream 1/2 C unsalted butter and 1 C sugar until light and fluffy.
Add 5 eggs and 1/2 t vanilla and beat well.
Add the sifted flour mixture, 2 T at a time. 

Pour into the greased cake pan and bake for 30 min.
While still warm, pierce cake with fork all over.
Combine whole milk, sweetened condensed milk and evaporated milk. 
Pour all over cake while the cake is still warm. 

Cover and place in refrigerator for at least 3 hours or overnight.

Combine heavy whipping cream, 1 C sugar, and 1 t vanilla in a mixer. Whip on high until smooth and super fluffy. Spread on refrigerated cake evenly. 
Cover and place back in refrigerator until ready to serve.
Remember: You'll want to make this cake one to two days ahead of time to allow all the milks to really soak in completely.


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