Tres Leches Cake Recipe


Number of Portions: 125


  • 15 c. All-Purpose Flour
  • 4 oz. Baking Powder
  • 3 Tbsp. + 3/4 tsp. Salt
  • 10 lbs. Eggs
  • 15 c. Sugar
  • 1/4 c. Vanilla Extract
  • 5 c. Milk
  • 1/2 gal. Heavy Whipping Cream
  • 70 oz. Sweetened Condensed Milk
  • 48 oz. Evaporated Milk
  • 2 lbs. Powdered Whipped Topping
  • 18 c. Canned Sliced Peaches, drained


  1. For Cake:
    1. Use five 12″ x 20″ x 2.5″ pans. Spray generously with cooking spray. Set aside.
    2. In a large mixing bowl, combine the first seven (7) ingredients. Mix at a medium speed until combined, then at a high speed until mix is thick and creamy.
    3. Pour 3-3/4 quarts of batter into each of the five prepared pans.
    4. Bake for 40 minutes or until internal temperature reaches 180 degrees. Cakes should be golden brown.
    5. After cake is removed from oven, use a large fork to poke the cake multiple times across the top.
  2. For Syrup:
    1. Mix heavy whipping cream, condensed milk and evaporated milk.
    2. Stir well, then divide the mixture evenly between the five cakes. Pour over the cakes using a spatula to help it soak into the cake.
    3. Cover each pan with saran wrap and store in the refrigerator overnight.
  3. For Topping:
    1. Prepare powdered whipped topping per the package instructions.
    2. Frost each cake with whipped topping.
    3. Cut each pan into 25 pieces.
    4. Drain peaches. Place two peach slices on each piece of cake.

(Source: JSD171)