Recipes and Cooking Homemade Tres Leches Cake This gorgeous tres leches cake is made completely from scratch. It's moist, decadent, and delicious, and it's the perfect centerpiece for any celebration that calls for cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Stand Time: 30 mins Bake Time: 20 mins Cool Time: 2 hrs Chill Time: 8 hrs Total Time: 11 hrs 20 mins Servings: 12 Jump to Nutrition Facts Ingredients 5 eggs 1 cup cake flour 1 ½ teaspoon baking powder ¼ teaspoon salt ⅔ cup granulated sugar ⅓ cup whole milk 1 ½ teaspoon vanilla ⅓ cup packed brown sugar 1 14 ounce can sweetened condensed milk 1 12 ounce can evaporated milk 2 cup heavy cream 2 3 inch sticks cinnamon (optional) 3 tablespoon powdered sugar Small whole or halved strawberries (optional) Directions Separate eggs; allow egg whites and yolks to stand at room temperature 30 minutes. Meanwhile, in a very large bowl combine flour, baking powder, and salt; set aside. Preheat oven to 350°F. In a large bowl beat the egg yolks and granulated sugar with a mixer on high until yolks are pale yellow and doubled in size, about 3 minutes. Add whole milk and vanilla; beat 1 minute more. Pour yolk mixture over flour mixture; fold together with a rubber spatula until combined. Thoroughly wash and dry the large bowl and beaters. Beat egg whites in the bowl on medium until soft peaks form (tips curl when beaters are lifted). Gradually add brown sugar and continue beating until stiff peaks form (tips stand straight). Gently fold egg whites into the yolk mixture just until combined. Spread batter into a greased 3-qt. rectangular baking dish. Bake 20 to 25 minutes or until a toothpick comes out clean. Cool in baking dish on a wire rack. Meanwhile, in a medium saucepan combine the sweetened condensed milk, evaporated milk, 1/2 cup of the heavy cream, and the cinnamon sticks (if using). Bring just to boiling over medium-high. Reduce heat and simmer gently, uncovered, 15 to 20 minutes or until reduced to 3 cups, stirring constantly. Remove from heat. If the pan doesn't have a pour spout, transfer the mixture to a 4-cup measuring cup or small pitcher. Using a paring knife or skewer, pierce the cake all over. Slowly pour half the milk mixture evenly over the cake, going all the way to the edges. Wait 1 minute, then repeat with remaining milk mixture. Let cake cool to room temperature, then chill, covered, 8 to 24 hours. To serve, beat the remaining 1 1/2 cups heavy cream and the powdered sugar with mixer on medium to high until stiff peaks form. Spread whipped cream over cake. If desired, top with strawberries. Rate it Print Nutrition Facts (per serving) 428 Calories 23g Fat 49g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 428 % Daily Value * Total Fat 23g 29% Saturated Fat 13g 65% Cholesterol 153mg 51% Sodium 204mg 9% Total Carbohydrate 49g 18% Total Sugars 38g Protein 9g Vitamin C 2.1mg 11% Calcium 230mg 18% Iron 1.4mg 8% Potassium 291mg 6% Folate, total 40.2mcg Vitamin B-12 0.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.