Tres Leches Cake

by Barefoot Contessa:



  • 1-1/4 cups heavy cream
  • 12 oz. can of evaporated milk
  • 14 oz. can of sweetened condensed milk
  • 1/2 tsp. almond extract
  • seeds of one vanilla bean
  • 3 eggs, room temperature
  • 1 cup + 5 Tbs. + 2 Tbs. sugar  
  • 2 tsp. + 1 tsp. vanilla extract
  • 1-1/2 cups flour
  • 2 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 1/2 cup whole milk
  • 8 cups fresh strawberries (or mix of strawberries & blueberries)
  • 1-1/2 cups cold whipped cream
  • 1/4 cup powdered sugar
  • 2 Tbs. creme fraiche


  1. Preheat oven to 350° F.
  2. Whisk together first 5 ingredients and set aside.
  3. In a large bowl, combine eggs, 1 cup sugar, and 2 tsp. vanilla extract. Beat with an electric mixer on high for 10 mins until thick and light yellow in color.
  4. In a smaller bowl, sift together flour, baking powder, and salt. 
  5. Add half of the flour mixture to the egg mixture and mix to incorporate. 
  6. Add whole milk to batter and mix to incorporate.
  7. Add the rest of the flour mixtures and mix to incorporate. Do not overmix.
  8. Pour batter into buttered 9″ x 13″ glass Pyrex dish and bake for 25 mins.
  9. Remove cake from oven and let cool in the pan for 30 minutes.
  10. Poke many, many holes in the cake with a skewer. 
  11. Pour the 3-milk mixture from Step 2 over the cake and refrigerate for at least 6 hours. 
  12. At least 15 mins before serving (but not more than 4 hours before) combine berries and 5 Tbs. of sugar in a bowl. Set aside until ready to serve. 
  13. To make the whipped cream, combine cold heavy cream, powdered sugar, 2 Tbs. sugar, creme fraiche, and vanilla extract in a bowl and whip with an electric mixer until stiff peaks form. 

To Serve: Top cake with whipped cream. Cut into slices and add a scoop of berries to each plated slice.