• Prep Time: 25 minutes
  • Cooking Time: 45 minutes
  • Serves: 10

Flan Tres Leches Cake

  • Recipe Submitted by on

 Ingredients List

  • Flan Ingredients:
  • 1 (13.4-ounce) can can dulce de leche (or make your own)
  • 3 eggs
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • Cake Ingredients:
  • 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup white sugar
  • 2 1/2 eggs (To get 1/2 egg, break one egg into a bowl and lightly beat it; discard half)
  • 1/4 teaspoon vanilla extract
  • Tres Leches Ingredients:
  • 1/2 cup whole milk
  • 1/4 (14-ounce) can sweetened condensed milk
  • 1/4 (12-ounce) can evaporated milk
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract


Preheat the oven to 325 degrees F and spray a 10-inch bundt cake pan really well with cooking spray. Pour the dulce de leche evenly over the bottom of the pan and set aside.

Make the flan batter: In a large bowl, mix together the 3 eggs, 1 can sweetened condensed milk, 1 can evaporated milk, and vanilla extract until well combined. Pour this mixture evenly over the dulce de leche layer.

Make the cake batter: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl (if you used a spatula to scrape all your flan batter out of its bowl, just use that one again), cream together the butter and sugar until pale yellow and fluffy (about 2-3 minutes). Add in the 2 1/2 eggs and 1/4 teaspoon vanilla extract and mix well. Add the dry ingredients slowly, mixing after each addition. Pour batter over the flan layer in the bundt cake pan (it’ll sink in a bit — no worries). Bake for 40-45 minutes or until tester inserted into just the cake comes out with just a few moist crumbs. Pierce the cake several times with a skewer or fork. Let the cake cool.

Drench the cake: Whisk together 1/2 cup whole milk, 1/4 can condensed milk, and 1/4 can evaporated milk. Pour this mixture over the top of the cooled cake. Cover and chill the cake overnight (or at least a couple of hours, I’d say — you want the mixture all to sink into the cake) before loosening with a thin knife or spatula all around the sides. Carefully invert onto a serving plate (caramel and milks will ooze — it’s a saucy dish — so one that has a shallow lip or even a slightly bowl-like platter is ideal). Whip up the heavy whipping cream, powdered sugar, and vanilla extract to stiff peaks and dollop or pipe it all around the cake. Serve chilled with strawberries.

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