Tres Leches Cake with Dulce de Leche Glaze

Tested & Perfected Recipes

tres leches cake

Popular in Latin America, “Tres Leches Cake” or “Pastel de Tres Leches” is a light and fluffy cake soaked with a mixture of three milks: sweetened condensed milk, evaporated milk, and heavy cream (leche means milk in Spanish). It’s a homey cake served right in the baking pan and it has a consistency almost like bread pudding or custard. In this version, rum is added to the soaking liquid and — instead of the traditional whipped cream topping — a simple rum-spiked dulce de leche glaze covers the cake (which, I guess, technically makes it a quatro leches cake). My husband calls it “heaven on earth.”

Before we get to the recipe, can I just tell you how many tres leches cakes I baked before arriving at this version? Eight! All of them were good, but none had the light and ethereal texture I was going for. Finally, I found a recipe by pastry chef Nick Malgieri that was a winner. I made several changes, like adding rum and dulce de leche, but the base recipe and technique are his.

Begin by combining the flour (you can use all-purpose or cake flour), part of the sugar and the baking powder in the bowl of an electric mixer fitted with the paddle attachment.

In a separate bowl, combine the egg yolks with the oil, water and vanilla.

Add the egg mixture to the flour mixture and beat for exactly one minute to aerate.

It will look like this. Be careful not to overmix, as this can cause the cake to fall out of the pan while it cools.

Next, combine the egg whites and salt in a clean, dry bowl and beat until soft peaks form. It will look a little foamy, and when you lift the beaters or whisk out of the bowl, the peaks will hold for a second and then melt back into themselves.

Add the remaining sugar in a steady stream and beat the egg whites until stiff peaks form. As you can see below, the mixture will be glossy, and when you lift the beaters or whisk out of the bowl, the peaks will point straight up with just a tiny droop at the top.

Fold the egg whites into the batter — this is just a gentle mixing method that helps the batter retain the volume of the beaten egg whites. Simply add the beaten egg whites to the batter and use a large rubber spatula to cut down vertically through the two mixtures, then gently turn half the mixture over onto the other half. Continue cutting down the middle and turning a portion over. Don’t stir. The egg whites should be fully incorporated but only just so — try not to over mix.

Transfer the batter to an ungreased 9 x 13 x 2-inch Pyrex baking pan. It’s important that the pan is not greased — this type of cake (a chiffon) needs to grip the sides of the pan to rise.

Bake for 35-40 minutes, until the middle is set and the cake is golden.

Invert 4 glasses onto the countertop and invert the cake pan onto them, positioning one in each corner of the pan. A chiffon cake needs to hang upside down to cool or it may collapse and fall.

Let the cake cool, then run a sharp knife around the edges to loosen it from the pan and poke it all over with a skewer.

Make the tres leches soaking liquid by combining the sweetened condensed milk, evaporated milk, heavy cream and rum.

Then pour it over the cake. Don’t worry, it will soak right up.

Refrigerate the cake at least eight hours or overnight to allow it to absorb the tres leches mixture. Then, prepare the topping by combining the dulce de leche, water and rum in a bowl. Microwave it for about 40 seconds so it’s easier to blend.

Pour the dulce de leche topping over the soaked cake.

Spread it to cover evenly.

Then chill the cake until ready to serve.

My Recipe Videos

Tres Leches Cake with Dulce de Leche Glaze

Servings: Twenty-four 2-inch squares
Cook Time: 35 Minutes
Total Time: 9 Hours

Ingredients

For the Cake

  • 1-1/2 cups all-purpose flour or unbleached cake flour, spooned and leveled
  • 1 cup sugar, divided
  • 2 teaspoons baking powder
  • 3 large egg yolks, at room temperature
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 5 large egg whites, at room temperature
  • 1/8 teaspoon salt

For the Soaking Mixture

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup plus 2 tablespoons heavy cream
  • 3 tablespoons dark rum

For the Glaze

  • 1 (13-ounce) can dulce de leche
  • 1 tablespoon dark rum
  • 1/4 cup water

For Baking

  • One 9 x 13 x 2-inch Pyrex pan, ungreased, plus 4 cups or glasses for inverting the cake pan after baking

Instructions

  1. Preheat the oven to 325 degrees.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, 3/4 cup of the sugar, and baking powder. Mix on low speed for 1 minute to combine. Do not over-mix.
  3. In a medium bowl, whisk the egg yolks to break them up. Whisk in the oil, water and vanilla, one at a time. Add this mixture to the flour mixture and beat with the paddle on medium speed for exactly one minute to aerate it slightly (it's very important not to overmix). Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more.
  4. In a clean, dry mixing bowl combine the egg whites and salt. Place on the mixer with the whisk attachment (or you can use a hand held mixer with beaters) and whip the egg whites on medium speed until they are white, foamy and beginning to hold a very soft peak. Increase the speed to medium high and add the remaining 1/4 cup sugar in a slow stream. Continue whipping the egg whites until they are shiny and hold stiff peaks.
  5. With a large rubber spatula, fold the egg whites into the batter until just combined. Be very careful not to over-mix. Scrape the batter into the ungreased pan and smooth the top. Bake the cake for about 40 minutes, or until it is set in the middle and golden. Let the cake settle on the stovetop or a rack for 1-2 minutes, then invert four glasses onto the countertop and invert the cake pan onto them, positioning one in each corner of the pan. (A chiffon cake needs to hang upside down to cool or it may collapse and fall.)
  6. Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at 1/2-inch intervals.
  7. Prepare the soaking liquid: in a large bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream and rum. Slowly pour the soaking liquid over the cake. Let it sit for a few minutes to absorb. If it's slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Place the cake in the refrigerator to chill for at least 8 hours or overnight.
  8. Once the cake has chilled, make the glaze: in a medium microwave-safe bowl, combine the dulce de leche, rum and water. (Note: If you want a really boozy cake, change the proportions in the glaze to 3 tablespoons water and 2 tablespoons rum). Heat for 30 seconds in the microwave, then whisk to combine. Let the mixture cool to room temperature, then spread over cake. Place the cake back in the refrigerator until ready to serve. Serve with fresh fruit, if desired.

Nutrition Information

Powered by Edamam

  • Calories: 234
  • Fat: 8 g
  • Saturated fat: 3 g
  • Carbohydrates: 34 g
  • Sugar: 27 g
  • Fiber: 0
  • Protein: 5 g
  • Sodium: 112 mg
  • Cholesterol: 41 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Hi, Jenn,

    I haven’t tasted the cake yet, but it looked and smelled perfect–until I added my glaze! I wanted to share my experience in case anyone else out there was thinking of subbing out the rum.

    I made my own dulce de leche with the stovetop method and a can of sweetened condensed milk, and used water as was recommended as a substitute for the rum (since the birthday girl doesn’t like rum), but didn’t realize how thinned out the dulce de leche would end up. I used the same amount of water as was called for rum (1/4 c. + 1 T.), but definitely should have used less. I idiotically poured on the dulce de leche “glaze” anyway, thinking it would magically thicken…somehow…but, uh, no. Now my mom’s birthday cake is sitting in a pool of beige-y sauce. I’m betting this will be too sweet (and mushy). It might have been that my dulce de leche was already too thin? Now trying to figure out how to rebrand this cake (quattro de leche?) and cover up the rather unattractive top…

    I would definitely try this again, but with much less water for the glaze.

    • — Lynn on November 9, 2018
    • Reply
  • Hi jenn
    I sorry for a lot of questions.
    If i make 2 9×2 inches is going to be tha same process.I thinking how to put together 2 layers?

    • — Fanny on October 16, 2018
    • Reply
    • Hi Fanny, I wouldn’t recommend making this into a layer cake – with the soaking liquid it has, I think you’ll have a big mess on your hands – sorry!

      • — Jenn on October 17, 2018
      • Reply
  • Jenn, First thank for share your recipes they are the best I made tres leches cake it was delicious. I want to make another one but I only have fine cake flour can I use this? Thanks

    • — Fanny on October 16, 2018
    • Reply
    • Glad you like this cake, Fanny! Yes, cake flour will work here.

      • — Jenn on October 16, 2018
      • Reply
  • Can i use RUM less or more 3 TBSP FOR THE SOAKING MIXTURE.

    • — Fanny on October 5, 2018
    • Reply
    • Sure Fanny, just compensate with more or less heavy cream.

      • — Jenn on October 8, 2018
      • Reply
  • Hi Jenn
    Can i use this recipe for 12×2 in heart pan.

    • — Fanny on September 25, 2018
    • Reply
    • Yes, I think that should work with no changes, Fanny. Hope you enjoy!

      • — Jenn on September 26, 2018
      • Reply
  • Hi, quick clarification…do you refrigerate the cake first overnight then the next day put the dulce de leche topping?

    • — Victoria Aquino on September 24, 2018
    • Reply
    • Yes, it should be refrigerated for at least 8 hours before you spread the glaze on top. Hope that helps!

      • — Jenn on September 25, 2018
      • Reply
  • Hi Jenn, do you think I can make this 2 days ahead? And then glaze with dulce de Leche before serving? Basically, can it soak for too long?

    • — Erin on May 11, 2018
    • Reply
    • Two days ahead is fine, Erin. Hope you enjoy it!

      • — Jenn on May 12, 2018
      • Reply
  • If Kahlua were to be used instead of rum would the amount of sugar in the recipe need to be changed? And would the Dulce de Leche pair well with it or would a whipped cream topping be better?

    • — Neiha on May 9, 2018
    • Reply
    • Hi Neiha, I think you could replace the rum with Kahlua without making any other changes. I’d love to know how it turns out!

      • — Jenn on May 10, 2018
      • Reply
  • With the poking holes in the cake of the Tre de leche cake, I had to laugh because it looked like you have used an electric drill to do it!! Go girl!!

    • — Dianne Hunter on May 9, 2018
    • Reply
    • Ha! Hope you enjoyed it! 🙂

      • — Jenn on May 9, 2018
      • Reply
  • What can I use if i can’t find dulce de leche

    • — Tonya on May 5, 2018
    • Reply
    • Hi Tonya, you can actually make your own dulce de leche with sweetened condensed milk. You can find a simple recipe here. Hope that helps!

      • — Jenn on May 6, 2018
      • Reply
  • Hi, Jenn,
    First, I am loving your new cookbook! I wish I could attend your cooking demo on Saturday, but I am 3,000 miles away 🙂

    Second, this cake recipe looks amazing! I have all ingredients except Rum. Do you think Grand Marnier will be a satisfactory substitute? Third, I have a hand mixer with a turbo boost-like feature, which I occasionally use with a deep mixing bowl (because things tend to fly otherwise). Do you think if I use that feature when mixing it will allow me to cool the cake upside down? If not, I will cool it right side up. I also can try the upside down method with a cooking rack underneath it like someone else mentioned doing.

    Tonight I will be making your Chicken Marsala for dinner 🙂

    • — Laura on May 3, 2018
    • Reply
    • So glad you’re enjoying the cookbook, Laura – thanks so much for buying it!!
      Regarding the cake, I’d like to think that maybe your high powered hand mixer would be enough to make it safe to invert the cake for cooling, but there are no guarantees. 🙂 I think placing the cooling rack underneath it sounds like a good “insurance policy.”
      (And I think Brandy would be a better choice than Grand Marnier.) Hope you enjoy!

      • — Jenn on May 4, 2018
      • Reply
  • This is an absolute winner in my circle. My husband is my biggest critic and each time I make this, he licks the tray clean so much so that this is now his birthday cake tradition. I like this version a lot more to Nick Malgieri’s specifically because of the dulce leche topping and overall the cake tastes absolutely delicious. I will also add, people take my baking skills more seriously since I started baking this recipe:D So thank you very much Jenn.

    • — Tanya on March 1, 2018
    • Reply
  • Can I use milk instead of water? Also, can I replace rum with almond or vanilla extract?

    • — Eileen on February 28, 2018
    • Reply
    • Hi Eileen, Are you referring to using milk in the cake or the glaze? And regarding the rum, no need to substitute extract; you can leave it out of the soaking liquid, and just substitute water in the glaze.

      • — Jenn on March 1, 2018
      • Reply
  • Hi Jen! This is so good, even without the dulce leche topping! 🙂 im glad i picked your recipe among the tons of tres leches cake recipe available! 🙂 I just have a question, i halved the recipe because its just me and my husband who will eat it for now.. so i used a smaller pan, a 9x4x2 and cooked the cake for about 18 minutes. It was golden brown already and checked the center using a cake tester and it came out clean so i took it out already. It looked perfect but after a minute or two out of the oven, it wrinkled and started to sink.. then when i placed the tres leches topping, it didnt absorb as much fluid.. was wondering if i underbaked it or that is normal considering i just used a hand mixer for the batter. 🙂

    • — Jessica Anne Tolentino on February 9, 2018
    • Reply
    • Hi Jessica Anne, I don’t think it was underbaked; what you experienced is normal if you cool it right-side-up (which is good to do when a hand mixer is used). Hope it tasted good, though!

      • — Jenn on February 9, 2018
      • Reply
      • oh okay! thank you 🙂 it tasted really good though! huhu so i will need to have a stand mixer then to perfect this recipe 🙂 haha

        • — Jessica Anne Tolentino on February 12, 2018
        • Reply
      • Hi Jenn! Can i add cream of tartar to help the egg whites fluff some more if i am using a handmixer? will it affect the taste? 🙂

        • — Jessica Anne Tolentino on February 15, 2018
        • Reply
        • Hi Jessica, Yes, I think you could – hope it turns out well!

          • — Jenn on February 16, 2018
          • Reply
  • This was a awesome cake! I have a stand mixer and had no issues with preparation. I baked for 38 minutes. After reading the reviews where the cake fell out of the pan I decided to cool the cake with the hopes of saving it if it fell. I still used the four glasses but placed a wire cooling rack on top of my cake and then flipped it and set on the glasses. Thankfully mine didn’t fall. The wire rack does not touch the cake. I will bake this same cake in the future and vary the topping. Thanks so much for sharing.

    • — Bobbi Sherman on January 9, 2018
    • Reply
  • Hi Jen,

    I don’t have a stand mixer. Can I use a hand held mixer?

    Thanks

    Janelle

    • — Janelle on November 15, 2017
    • Reply
    • Hi Janelle, You can but I would recommend cooling the cake right-side-up (instead of upside-down). Hope you enjoy!

      • — Jenn on November 16, 2017
      • Reply
      • why do you need to cool right side up if you use a handheld mixer?

        • — Jessica Anne Tolentino on February 7, 2018
        • Reply
        • Hi Jessica, because a hand mixer isn’t as powerful, it increases the risk that the cake will fall when you invert it. To be safe, it makes sense to cool it right-side-up. It will sink a little, but it definitely won’t fall out of the baking dish :).

          • — Jenn on February 7, 2018
          • Reply
  • Hi Donna, you could still make this but, because you’ll be mixing it a bit differently, I would suggest cooling it right side up (without inverting it). It may be a little more dense this way, but will still taste good. Enjoy 🙂

    • — Jenn on September 29, 2017
    • Reply
  • Hello Jenn, Is it possible to replace the rum with Irish cream or brandy?
    Thanks in advance!

    • — Malak on September 25, 2017
    • Reply
    • Hi Malak, I think brandy would work here. Enjoy!

      • — Jenn on September 27, 2017
      • Reply
  • I made this cake years ago and had no problems, came out perfectly, loved by everyone. Made it again last night; the cake dropped out of the overturned pan. Were my eggs too cold? Was it because I used AP flour? I tried again this morning with eggs left on the counter overnight and unbleached cake flour. Cake fell out of the overturned pan again! My pan was ungreased and I timed everything to the second. Not sure why I’m having such bad luck. The cake was a special request for my sister’s birthday but looks like I will have to make something else. I’m so sad!

    • — JinAh on September 17, 2017
    • Reply
    • Oh no– so sorry you had that experience twice! What type of mixer did you use? Sometimes this can happen from over beating the eggs. Also, If you want to try it again and be certain you don’t experience the same thing, cool it right-side-up. It will sink a little, but it won’t fall out of the baking dish.

      • — Jenn on September 17, 2017
      • Reply
  • Can an enamel pan be used or does it have to be glass?

    • — Ursula Grennan on September 8, 2017
    • Reply
    • Hi Ursula, enamel will work here as well. Enjoy!

      • — Jenn on September 8, 2017
      • Reply
  • Can the Tres Leches cake be frozen? Thank you, Dinah

    • — Dinah showman on August 13, 2017
    • Reply
    • I don’t think it’d freeze well, Dinah. Sorry!

      • — Jenn on August 15, 2017
      • Reply
  • Would it be all right to use a 13 x 9 stoneware dish as I don’t have a Pyrex one?

    • — Ana on August 3, 2017
    • Reply
    • Yes, that’d be fine, Ana. Enjoy!

      • — Jenn on August 4, 2017
      • Reply
    • Hi Jenn, can i use a normal baking dish for this as i dont have a pyrex on hand? im hoping that i can try out this recipe 😊

      • — Jessica Anne Tolentino on February 7, 2018
      • Reply
      • Yes, Jessica, a normal baking dish will work fine. Enjoy!

        • — Jenn on February 7, 2018
        • Reply
  • Hi,
    Baked this for my dads birthday…a big hit again…thanks for the lovely recipe.

    • — DV on June 28, 2017
    • Reply
  • is the topping made with a tin of caramel? never heard of the ingredient you say to use but the picture on the can looks like caramel. (Cape Town, South Africa)

    • — Meredyth Brown on May 4, 2017
    • Reply
    • Hi Meredyth, I would think that you could find Dulce de Leche in South Africa, but if not, you may be able to get away with caramel if you think it will work as part of a glaze.

      • — Jenn on May 5, 2017
      • Reply
    • Hello Meredyth! If you can’t find already prepared Dulce de Leche, try your hand at making some at home. It’s easy! The basics: place a can of “sweet condensed milk” in a heavy pot and cover it with 2 inches of water, simmer it for 2.5 hours (add water if necessary), let it cool down completely, open to find a pot of deliciousness. A quick internet search will give you a more detailed explanation. I make mine on the stove but it can be done in a slow cooker too. Enjoy!

      • — IRod on June 28, 2017
      • Reply
    • Hi Meredyth – you can find a can of caramel next to the condensed milk in any Pick n Pay. Enjoy!

      • — beverley abel on August 3, 2017
      • Reply
  • A BIG BIG THANK YOU. I baked this for my husbands birthday and he loved it (he does not like sweet things). I was over the moon. I think it deserves way over 5 stars. I have also tried your Rosemary Focaccia and Apple cake..all fantastic..Will definitely try more. Thanks a ton for making his birthday special.

    • — DV on April 12, 2017
    • Reply
  • A great recipe. My cake still turned out a little domed on the top, though, so some of the soaking liquid went to the sides and the cake ended up not soaking very evenly, with a dry cake middle. Any suggestions for next time?

    • — Melinda on March 20, 2017
    • Reply
    • Hi Melinda, often times doming on a cake is due to uneven heat distribution in the baking pan. You could try silicone pans or damp cake strips like these – I’ve used both with success for more professional looking cakes.

      • — Jenn on March 20, 2017
      • Reply
  • I got rave reviews when I first baked this cake! Thanks!

    • — Lulu on December 1, 2016
    • Reply
  • Did you sift the flour before or after you measured?

    • — Jojo on September 2, 2016
    • Reply
    • Hi Jojo, the flour doesn’t need to be sifted here. (Most flours are now pre-sifted.)

      • — Jenn on September 3, 2016
      • Reply
  • This was delicious, even though mine fell when I turned it upside down. I was able to salvage it. Can you add recommendations for a hand mixer? That is all I have and I don’t think I will ever have a stand mixer because my kitchen storage and counter space is limited. That is what I used and I am sure that is what caused the cake to fall. Also do you have a good pecan pie recipe you can share?

    • — Maria on July 13, 2016
    • Reply
    • Hi Maria, I’m sorry the cake fell! I suspect it was because of the hand mixer– because a hand mixer isn’t as powerful, you really have to go by texture and visual cues instead of time beaten. If you want to try it again and be certain you don’t experience the same thing, cool it right-side-up. It will sink a little, but it won’t fall out of the baking dish :).

      • — Jenn on July 15, 2016
      • Reply
  • Hi, I love the idea of this cake, but unfortunately I am gluten intolerant. If I was to make this with gluten free plain flour, is there any alterations I should do? Add xanthan gum gum? if so any recommendations on how much to add in or any other tips etc? I look forward to trying this recipe as I have made your coconut macaroons recipe many times and love them.

    • — Mia on July 12, 2016
    • Reply
    • Hi Mia, Im glad you like the meringues! Although I haven’t tried the tres leches this way, I suspect you could use an all purpose gluten-free baking mix instead of the flour. I like this one. I’d love to hear how it turns out if you prepare it!

      • — Jenn on July 12, 2016
      • Reply
  • hi. is the oven temperature 325 fan or conventional. trying to convert to UK temperatures.

    thanks

    • — francis woods on June 7, 2016
    • Reply
    • Hi Francis, I’m assuming when you say “fan,” that you’re referring to a convection oven. All of my recipes are tested and based on using a conventional oven, not one with a fan. Hope that helps!

      • — Jenn on June 7, 2016
      • Reply
      • thanks for the quick and great reply to my question.

        • — francis woods on June 7, 2016
        • Reply
  • The cake tested good but the milk was only absorbed by the bottom of cake and the upper part was dry although I left it for a night .

    • — Rana on May 23, 2016
    • Reply
    • That’s strange as this should be so most all the way though. Did you use a 9″ x 13″ pan?

      • — Jenn on May 23, 2016
      • Reply
  • Hi, Jenn

    It looks so yummy — I can’t wait to try the recipe. I am going to a party this Fri and I don’t have time to bake the cake on Thurs. is it ok it I bake the cake on Wed and let it soak for 2 night? Thanks!

    Helen

    • — Helen on May 8, 2016
    • Reply
    • Hi Helen, Sure- the cake will keep nicely for up to 3 – 4 days in the fridge. Enjoy!

      • — Jenn on May 9, 2016
      • Reply
  • Dare I ask the calorie count and nutritional info for this lovely recipe?

    • — Susan Cicchetti on May 5, 2016
    • Reply
    • It’s actually not as bad as you might think :). I just added all the nutritional for it to the recipe.

      • — Jenn on May 6, 2016
      • Reply
  • Calorie count?

    Thanks!

    • — Christy on May 5, 2016
    • Reply
    • Hi Christy, I just added all the nutritional information to the recipe. (Each 2 inch square is 234 calories.) Enjoy!

      • — Jenn on May 6, 2016
      • Reply
  • Hands down the BEST Tres Leches cake ever! Have made it many times and it is always perfect. I follow the recipe exactly and have received more compliments than I can count. Thank you, thank you, thank you!

    • — Michele on April 14, 2016
    • Reply
  • Let me start by saying I am born and raised Mexican from Mexico City where we eat Tres Leches cake and it is found pretty much every where you go. . . I have made this recipe twice and it is amazingly delicious! It was my dad’s favorite cake and I wanted to try to make it to remember him as he passed away two years ago. I will be making this cake every year and my family and friends are thankful for it.

    For those like me who might be having a hard time finding Dulce de Leche already canned, here is what I had to do since I live in Japan and cannot find it.

    I put a can of condense milk in a pressure cooker, once it has started to release steam, continue to cook for 45 minutes, let cool down on its own and take out the can carefully to continue to cool down, and that is all it is to it, there is your homemade dulce de leche.

    Do not let anything get on the way to make this fabulous recipe.

    Thank you Jenn

    • — Sara MacMillan on February 2, 2016
    • Reply
  • Hi Jenn – greetings from Sydney !
    I made this once and it turned out fab ! Just wondering if you have tried making 2 of these cakes and layering them? Am wondering if the top layer might be too heavy and squish the bottom layer? Thanks so much
    P

    • — Paul on November 15, 2015
    • Reply
    • Hi Paul, Glad you enjoyed it. I like that idea but not sure how you would remove the cakes from the pan to stack them. I think they would fall apart. Sorry!

      • — Jenn on November 16, 2015
      • Reply
  • Made this for a friend who loves Tres Leches and it was a huge hit!!

    • — Danielle W. on October 29, 2015
    • Reply
  • I was so excited to make this cake. Followed it to the T. I timed ea step as per recipe. When I carefully flipped it , it fell. So bummed! Please help

    • — Dijavanut on August 22, 2015
    • Reply
    • Oh no! I am so sorry! What type of mixer did you use?

      • — Jenn on August 24, 2015
      • Reply
  • Ack, I’m about to make the tres leches part, but there’s no rum in the house. I know you’ve said we can leave out the rum, but I do have tequila, triple sec, kahlua, grenadine – would any of those work as substitutes or am I better off leaving out the alcohol?

    • — Jenny on August 20, 2015
    • Reply
    • Hi Jenny, I think Kahlua would be wonderful 🙂

      • — Jenn on August 21, 2015
      • Reply
  • I made the tres Leches Cake for the first time last week. Couldn’t find the Nestles brand ( I am in Canada) but used Eagle Brand. Everything was fine until I put the caramel glaze on top. refrigerated for 5 hours, and when I removed from fridge, much of the glaze had seeped into the cake, with little left on top!

    • — Cathy on August 20, 2015
    • Reply
    • Hi Cathy, That is very odd. I wish I could offer an explanation but I’m not sure why that happened. I’ve never used the Nestles brand — perhaps it isn’t as thick?

      • — Jenn on August 24, 2015
      • Reply
      • I had the same problem, The cake turned out perfect but then the dulce leeched straight through the whole cake. I used homemade dulce, which may be thinner than store-bought. I’m going to try again without adding water to the dulce and letting it chill cooler than room temp before topping it on. At least it tasted great!

        • — Jenny on August 24, 2015
        • Reply
  • Does the rum dissipate? My partner is a recovering alcoholic so I must be careful. Thanks!

    • — Dawn on August 20, 2015
    • Reply
    • Hi Dawn, It doesn’t since it’s not cooked — it is perfectly fine to just leave it out. The cake will still be wonderful 🙂

      • — Jenn on August 20, 2015
      • Reply
  • Thank you, thank you, thank you. I really enjoyed the way you made these recepies so easy to follow. Great taste of finished product.

  • Good easy simple to learn thank you

  • I have never left a comment for any recipe ever, but I had to thank you for this one. I made this for my daughter’s birthday. She wanted a dulce de leche cake and I didn’t have the first clue how to go about it. I made it exactly as per your instructions. No changes. The result was exactly what you said it would be. Really light but moist, flavorful and rum tinged. Just perfect. My daughter, the foodie, said it was absolutely the best cake ever!

    Thank you Jenn for testing and re-testing so that we don’t have to do the work. You now have my trust, I will be trying more of your recipes.

    One question though, there is a lot of cake, can it be frozen? If so what do you recommend? Should I slice it first and freeze individually?

    • — Mary on August 6, 2015
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    • So glad you enjoyed the cake! To be honest, I probably wouldn’t freeze the cake after it has been soaked. (Next time, you could freeze some of the cake before soaking it though.) That said, it will keep well in the fridge for several days.

      • — Jenn on August 7, 2015
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  • My cake turned out awesome! I made it yesterday and topped it this morning. I had a piece for breakfast – I mean, I HAD to test it before the cookout later – and it was just fantastic. I did the entire cake using my electric hand mixer. I used unbleached all-purpose flour, my eggs were room temperature, and I timed the mixing of the dry and wet ingredients on my phone to exactly 1 minute on medium speed. I carefully folded the egg whites into the batter and was so cautious I probably under combined the two. The cake rose beautifully and after letting it rest for 2 minutes, I carefully turned it over. It did not fall out of the pan. I’m wondering if the people who had trouble may have accidentally greased the pan?

    • — Carolyn on July 20, 2015
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  • This was absolutely delicious!

    • — Ludi on June 23, 2015
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  • Hi! Is it possible to whisk the eggs with a paddle/spatula by hand as I don’t have this attachment (I only have an electric hand whisk)? And also I live in the UK – do you know whether I should use plain flour or self raising flour? Thank you!

    • — Emily Browning on April 8, 2015
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    • Hi Emily, I would go ahead and use your electric hand whisk, and definitely use plain flour. Hope you enjoy!

      • — Jenn on April 10, 2015
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    • Self rising flour already had baking powder in it. So if you use self rising flour omit the baking powder.

      • — Henry on May 24, 2015
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  • Do you have a version of this for cupcakes? Would it be crazy to try this recipe in a cupcake pan? Thanks!

    • — Tammy on March 12, 2015
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    • Hi Tammy, Unfortunately, I don’t have a cupcake version — and this recipe won’t work for cupcakes. Sorry!!

      • — Jenn on March 13, 2015
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  • I love how clear your instructions are! Makes it so easy to get it right the first time… Loved this cake!

    • — Dhanu on March 10, 2015
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  • THIS CAKE IS JUST SO TASTY AND A DREAM COME TRUE FOR THE PALATE!!! I made it for the first time at a dinner I was organizing for some friends and they just ADORED it! So thank you Jenn for your incomparable talent and thanks to Argentina for this wonderful idea of “dulce de leche”! FELICIDADES! 6 stars!

    • — Marianne on February 24, 2015
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  • Thank you!!! Tres leches is my favorite cake, but all of the recipes I had found seemed so complicated. Yours seemed simple enough, so I did it and wow!!! Amazing!!! I will no longer be paying $7 for a small square of tres leches as I will be making my own! Thank you very much!

    • — Anna on February 3, 2015
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  • I don’t have a paddle attachment for my mixer. Is it OK to mix using another attachment or manually with a spatula?

    • — Christina on October 2, 2014
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    • Hi Christina, Unfortunately, you need the paddle. This is a finicky recipe; if the eggs aren’t beaten properly, the cake tends to fall out of the pan as it cools. For what it’s worth, you can order replacement attachments easily online.

      • — Jenn on October 6, 2014
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  • Heyy!i really want to try this recipe but i cant use rum.please please is there a non-alcoholic substitute.would appreciate it a lot!:D

    • — Sam on September 3, 2014
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    • Hi Sam, It’s no problem at all to just omit the rum — it will still be delicious.

      • — Jenn on September 3, 2014
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  • This recipe was amazing! I followed the directions exactly and I love how clear instructions are. I was looking for a dulce de leche cake but when I found one with 3 milks, I was impressed. Thank you for such a wonderful dessert my family loves

    • — Jeanette on May 2, 2014
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  • This is the best Tres Leches cake I’ve ever tasted. I made it for a dinner party and got rave reviews. The next day my husband and I finished it off…The dulce de leche is such a perfect addition (especially with the rum!)

    • — Susan on April 3, 2014
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  • And another question: I have a fan-assisted oven, so is the heating time temperature going to be the same? If not, what formula should I apply?

    • — Koko on March 28, 2014
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    • Hi Koko, It should be about the same.

      • — Jenn on March 29, 2014
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  • Love the recipe! Since dulce de leche is not available in my country.. And I don’t like the sound of cream frosting, so.. Would chocolate frosting go with this recipe?

    • — Koko on March 28, 2014
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    • Koko, Chocolate frosting will be fine, as long as it’s light – you don’t want anything too heavy for this cake.

      • — Jenn on March 29, 2014
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  • I did exactly as the recipe said (including not greasing the pan) and when I inverted the cake upside down it fell out. Any ideas where I went wrong? I’m still going to finish the cake, though it won’t look pretty I’m sure it will taste fine. Thanks!

    • — elise on March 28, 2014
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    • Elise, Oh no! In step 3, did you beat the egg mixture for exactly one minute? Over-beating the eggs might cause the cake to fall out.

      • — Jenn on March 29, 2014
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  • You can make your own dulce de leche very easily. Fully submerge one can of Sweetened Condensed Milk (label revmoved) in a pot of water. Bring to a boil. Reduce heat and simmer at low boil for about 90 minutes. Make sure you have enough water in the pot so it will not boil down to nothing and milk will remain underwater the whole time. Carefully remove the can from the water and let cool for about 5 minutes. Open and enjoy! This works, I’ve tried it!! Much easier than standing over a hot stove and making sure the milks don’t scorch. This should be refrigerated and will last 7-10 days in the fridge. YUM!

    • — Kerri on March 27, 2014
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  • Looks delish! But shouldn’t the 8 hours of overnight chilling be added to the total time? Otherwise misleading at first look.

    • — Kelly on March 2, 2014
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  • I must say, this is an amazing cake. I have celiac disease and cannot eat wheat, so the only changes I made were using my go-to brown rice flour mix instead of the cake flour (cup for cup) and adding a third of a teaspoon of xanthan gum. The entire cake had a delightful texture and the rum gave a nice touch to the finished product. Like some of your other readers noted, I was also unable to find dulce de leche at the store due to living in the middle-of-nowhere Wyoming. I used my favorite and easy recipe by David Lebovitz. After making this for the first time last week I am already craving this cake again so another one it’s currently in the oven. Keep up the great work!

    • — Krista on February 18, 2014
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  • This recipe is a bit different than the one I’ve used previously but I followed it to the letter and it was a big hit!

    • — Sharon on November 6, 2013
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  • hi! I was wondering if I could make this without the rum? thank you!

    • — hannah on September 23, 2013
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    • Hi Hannah, Yes it’s fine to leave it out.

      • — Jenn on September 23, 2013
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  • I have been searching for the perfect tres leches recipe and now I’ve found it. The cake was like pudding and the glaze was over the top. Definitely a “keeper.” 🙂

    • — Kris on July 22, 2013
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  • This cake was easy to make and a huge hit at our Mexican-themed summer BBQ. Thank you for a wonderful recipe!

    • — Lynn on June 22, 2013
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  • I am not a usually baker, but was inspired to make the cake because it was an interesting alternative for a birthday. The cake was relatively easy to prepare and it exceeded my expectations! IMHO the rum added depth of flavor that was missing in the many other versions I have tried. I would not change a thing. I really appreciate your clear instructions and thoughful photos. Keep up the great work! Any chance you have a flan recipe up your sleeve for Cinco De Mayo?

    • — CRQ in LA on March 25, 2013
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  • You had me at the glaze. What a wonderful version of tres leches!

  • We live in Austin and everyone loves Tres Leches. I gave this recipe a try, and the cake was spot-on, however the soaking liquid was very sweet compared to those authentic versions I have sampled around Texas. I did omit the rum glaze because I knew my kids would not like the taste and just made a “frosting” from a pint of heavy cream (whipped) and a 1/4 cup of powdered sugar. So that could have changed the taste of all of the components. Overall this is a recipe worth sharing.

    • — Amy Wong on March 20, 2013
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    • Hi Amy, This is definitely a sweet cake, but you could cut back on the sweetness a bit by adding more heavy cream to the soaking liquid (use a cup total). If you try that, you won’t use all the soaking liquid, but it won’t be quite as sweet. You could also use less powdered sugar in the topping.

      • — Jenn on March 20, 2013
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  • Can you substitute something else for the rum

    • — JoAnn Tweed on March 14, 2013
    • Reply
    • Hi JoAnn, You can leave it out of the soaking liquid, and just substitute water in the glaze.

      • — Jenn on March 14, 2013
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  • I tried this cake this week and it was very delicious. I decided to make this for my grandchildren because it will make you just keep eating it and eating it which they would love.

    • — Mable on March 14, 2013
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  • Where did the link to ziplist go? I have always saved a recipe from you there.

  • Oh wow this looks good! Any idea how long it’ll keep & should I keep it in the fridge or air-tight container?

    • — Gill on March 14, 2013
    • Reply
    • Hi Gill, It lasts for three or four days in the fridge. Hope you enjoy!

      • — Jenn on March 14, 2013
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  • I’ll have to look for dulce de leche next time I’m at the store. This looks amazing!

  • Oh my! Can’t wait for the weekend to try this recipe. I grew up in South America and even though didn’t grow up with tres leches cake, it totally reminds me of home because cakes there are often served right out of the pan like this. Plus the dulce de leche touch looks delicious!

    • — Andie on March 14, 2013
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  • I can’t find a can of dulce de leche as shown in the picture. What should I use as a substitute?

    Thanks for your wonderful recipes.

    Dorothy Kramer

    • — Dorothy Kramer on March 14, 2013
    • Reply
    • Hi Dorothy, You can top the cake with sweetened whipped cream instead — it’s the traditional topping.

      • — Jenn on March 14, 2013
      • Reply
  • You did it again, found a great recipe, that Im anxious to try. Usually when I make Dulce de Leche I put an unopened can of Sweetened Condensed Milk in a pot of boiling water (make sure the can is covered in water) and boil the can for 45minutes to one hour.
    Remove the can, but do not open it until cool, or the content being under pressure could shoot up into your face and cause a nasty burn. Just make sure it is cool before opening, and you have perfect dulce de leche.
    As a tres Leches fan, I look forward to trying your recipe.

    • — mary on March 14, 2013
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  • Good timing on this recipe. Tres Leches is one of my husbands favorite desserts and his birthday is in a couple of weeks. We actually went on a Tres Leches tasting tour one year when we lived in Austin to find his favorite for a party.

    • — Danita on March 14, 2013
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  • Oh boy! This looks like a good one!!!

    • — MickMil on March 14, 2013
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  • I have a go to tres leches recipe too which is less involved in that you don’t separate the eggs, however, I may try adding the rum to the milk mixture next time and try this frosting instead of the whipped cream I usually make. Thank you for this new twist. My recipe is actually a Martha Stewart one. I have even frozen it for about a month , with whipped topping on it and it is just as good after defrosting.

    • — Karen on March 14, 2013
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  • So where do you get a can of dulce le leche? I have never seen it in a grocery store where I live. Might have to wait until I go to a bigger city.

    • Hi Gaile, My regular grocery store carries it in the Latin food section. If you can’t find it, you could always top the cake with sweetened whipped cream.

      • — Jenn on March 14, 2013
      • Reply
    • You can find it on the international section and sometimes it is named as “cajeta”

  • This looks like the exact texture I want. I will have to make this for Easter! Thanks for sharing.

    • — Darlene on March 14, 2013
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  • I have a go-to version of tres leches cake, but I might have to give this one a try. Funny thing is–I don’t think tres leches because of the texture, so I’ll have to rely on some guinea pigs to see what they think!

    • — Danielle West on March 14, 2013
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  • This looks delicious! I can’t wait to try it. My family loves tres leches cake. The last time I made it, I added cream of coconut, and it was incredible!

    • — Jessica Ford on March 14, 2013
    • Reply

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