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Recipe by Annie Christianson

Join Annie and find a mixture of delicious and healthy vegetarian fair as well as some indulgent desserts with lots of homemade ice creams. All cooked up with a canine companion keeping her company in the kitchen.

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Tres Leches Cake

This lightly spiced cake is moist and flavorful due to the combination of three milks (“tres leches”) that are poured over the cake after baking. A thick layer of sweet whipped cream and an extra dash of cinnamon finish off this traditional Mexican dessert. It's light and cool and perfect following any meal!

12 servings
½ cup Organic Valley Unsalted Butter
1 cup Organic Valley Whole Milk
A bowl of white flour.
2 cups flour
A bowl of white flour.
2 tsp. baking powder
Coarse Sea Salt
1 tsp. salt
Coarse Sea Salt
Ground Cinnamon
¾ tsp. ground cinnamon, plus more for garnish
Ground Cinnamon
4 Organic Valley eggs (at room temperature)
A small bowl of sugar.
2 cups sugar
A small bowl of sugar.
A small bottle of vanilla extract.
4 tsp. vanilla extract, divided
A small bottle of vanilla extract.
Sweetened Condensed Milk
14 oz. sweetened condensed milk
Sweetened Condensed Milk
Sweetened Condensed Milk
12 oz. evaporated milk
Sweetened Condensed Milk
2 ½ cups Organic Valley Heavy Whipping Cream, divided
3 Tbsp. powdered sugar


Heat the oven to 325 degrees F. Grease and lightly flour a 9-by-13-inch baking dish.
In a small saucepan, heat the butter and milk over low heat until the butter melts. Remove from heat and set aside.
Whisk the flour, baking powder, salt, and cinnamon in a small bowl and set aside.
In a large bowl, use an electric mixer to beat the eggs on medium speed until smooth and combined. While mixing, slowly pour in the sugar, then increase the speed to medium-high and beat until the mixture is thick and glossy, about 5 to 7 minutes.
Reduce the speed to low and slowly pour in the melted butter mixture and 1 teaspoon vanilla extract. Add the flour mixture in 2 additions, mixing until just incorporated.
Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes.
Prepare the milk mixture while the cake bakes: Pour the sweetened condensed milk into a small saucepan and cook over low heat until slightly darker and thicker, about 10 minutes, stirring frequently. Remove from heat and whisk in evaporated milk, 1 cup heavy cream, and 1 ½ teaspoons vanilla extract. Place in the fridge to cool slightly while the cake is baking.
Once the cake has cooled for 10 minutes, use a skewer or chopsticks to poke holes at ½-inch intervals all over the top of the cake. Slowly pour the milk mixture over the cake, taking care to evenly cover the cake. Let it sit at room temperature for 30 minutes, then refrigerate for at least 3 hours or up to 24 hours.
Remove the cake from the fridge 30 minutes prior to serving.
Make the whipped cream topping while the cake rests: Use an electric mixer on medium speed to whisk 1 ½ cups heavy cream, powdered sugar, and 1 ½ teaspoons vanilla extract until soft peaks form. Spread evenly over the cake. Sprinkle with cinnamon and serve.
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