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The Emerald

Sacred Heart Cathedral's student-run newspaper. We've got issues.

The Emerald

Sacred Heart Cathedral's student-run newspaper. We've got issues.

The Emerald

Tres Leches Recipe

Samantha Wai ’25
Samantha mixes her very own recipe in the kitchen!

Whenever I go to parties or have family gatherings, my favorite dessert is tres leches cake. In perfecting this recipe, initially from my aunt, I learned that making tres leches is not only rewarding but also absolutely worth the time and effort. The Emerald hopes that many of you can try it for yourself and enjoy the cake just as much as this reporter does!

Tres Leches Cake


  • 1 cup All-purpose Flour 

  • 1-½ teaspoon Baking Powder 

  • ¼ teaspoons Salt 

  • 5 whole Eggs 

  • 1 cup Sugar, Divided 

  • 1 teaspoon Vanilla 

  • ⅓ cups Milk 

  • 1 can Evaporated Milk 

  • 1 can Sweetened, Condensed Milk 

  • ¼ cups Heavy Cream


  • 1 pint Heavy Cream, For Whipping 
  • 3 Tablespoons Sugar

Preparation Instructions:

Begin by preheating the oven to 350 degrees.

Combine the flour, baking powder, and salt in a large bowl. 

Separate the eggs, and beat the egg yolks with 3/4 cup of sugar on high speed until the yolks are pale yellow. Stir in milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.

In a separate bowl, beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup of sugar and beat until egg whites are stiff but not dry.
Fold the egg white mixture into the batter very gently until just combined. 

Pour the mixture into a deep-rimmed pan greased with butter or oil and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn the cake out onto a rimmed platter or keep it in the pan and allow it to cool.

Then combine the condensed milk, evaporated milk, and heavy cream in a small pitcher. When the cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. 

To ice the cake, whip 1 pint of heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Cut into squares, serve, and enjoy!


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About the Contributor
Samantha Wai ’25
Samantha Wai ’25, Editor-in-Chief
After three years on the Emerald team as a writer, opinion editor, and head copy editor, Samantha is incredibly excited to serve as the Editor-in-Chief of the 2024-2025 school year. Aside from the Emerald, she is also a member of the debate team, tech crew, campus ministry, and the i2 program. Outside of school, she enjoys writing, reading, listening to new music, and exploring in the kitchen creating tons of delicious treats!

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