Tres Leches

By Chad Carns

Tres Leches is made by soaking pre-made poundcake in three kinds of milk: evaporated milk, condensed milk, and heavy cream.

Tres Leches cake is popular in Central and South America, North America and many parts of the Caribbean. My no-bake recipe is about as easy as it gets. The three milks combine together with the poundcake to create a dense and creamy custardy cake. I love to make this recipe on a hot summer weekend and just scoop a big wet serving on to a plate when ever you need a little snack.


1 prepared pound cake, 3-inch slices
1 c sweetened condensed milk
1 c evaporated milk
2 oz light rum
1 c heavy cream
8 oz whipped cream
16 strawberries, sliced




Arrange pound cake slices in an 8 X 8-inch pan. In a blender, combine wet ingredients, and then pour over cake. Spread strawberries over cake. Top with whipped cream and chill for 3 hours.

Tres Leches
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Skill Level1
Time 5

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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