Tres Leches Layered Cake #giveaway

Tres Leches Layered Cake #wholewheat |

A very belated 5 year blogiversary to Chocolate & Carrots! The big day was on July 9th! I have a little surprise for you down below!

I can’t tell you how long I’ve been wanting to make a Tres Leches Cake. You see, my sister, Katie, is a high school Spanish teacher (and has also lived in Spain) and knows all about Spanish food. She introduced us to Paella! She comes home to Charleston every summer and this year, we made BIG plans to make a Tres Leches Cake.

I had never had a Tres Leches Cake so recipe development for it was a little tricky. Luckily with the help of my sister and her boyfriend (also a Spanish wiz), we made it happen!

Shout out to one of my other sisters, Eliza, for watching the munchkins while we baked!

Tres Leches Layered Cake #wholewheat |

Basically, Tres Leches means three milks in Spanish. And for this cake, it includes your standard milk, evaporated milk and sweetened condensed milk. Recipe for deliciousness!

Once the cake has cooked and cooled, you literally pour the milk mixture right on top of the cake and it soaks it up like a giant tasty sponge! I almost didn’t believe it would work as we were making the cake.

Tres Leches Layered Cake #wholewheat |

We added the second cake layer to the stack and started pouring the remaining milk mixture. My heart was pounding (please don’t fall or waterfall out!).

Sure enough, it was just fine. It held together like a beast. I slathered the whipped cream on it and we were ready to dig in.

Tres Leches Layered Cake #wholewheat |

It was so fun sharing the whole process of baking and photographing the cake with my sisters. Then, we got to share in the hard work and enjoy the cakes of our labor.

Tres Leches Layered Cake #wholewheat |

The flavor and texture is out of this world. It’s unlike anything I’ve ever tasted before. The cake is dense, but filled with the sweet liquid making it light and bursting with flavor in your mouth. You’d never be able to tell it’s made with 100% whole wheat flour!

You know it’s going to be good when you slice the cake and see the pool of milk on the bottom of the cake. Yum!

Wow your guests and make this cake!!!

Tres Leches Layered Cake #wholewheat |

Tres Leches Layered Cake

adapted from Pati’s Mexican Table


  • (cake) 9 eggs, separated
  • (cake) 1 cup sugar
  • (cake) 1 tablespoon vanilla extract
  • (cake) 2 cups white whole wheat flour
  • (syrup) 14 ounces sweetened condensed milk
  • (syrup) 12 ounces reduced fat evaporated milk
  • (syrup) 1 cup whole milk (you can use any milk)
  • (syrup) 1 tablespoon vanilla extract
  • (frosting) 2 cups whipping cream
  • (frosting) 1 tablespoon vanilla extract
  • (frosting) 1/4 cup powdered sugar


  1. Preheat the oven to 350°F.  Prepare pans two 8 inch pans by putting a circle of parchment paper in the bottom of each pan and spray with cooking spray.
  2. In the bowl of your stand mixer, beat the egg whites on high (speed 8 on a KitchenAid) for 2.5 minutes or until stiff peaks form. While the mixer is still running, beat in the sugar (30 seconds) until combined. Pour the egg white mixture into a large bowl.
  3. Add the egg yolks to the stand mixer bowl and beat for 6 minutes or until pale and creamy. Beat in the vanilla extract. Fold the egg yolk mixture into the egg white mixture.
  4. Carefully fold the flour into the egg mixture.
  5. Pour the batter into the prepared pans and bake for 30 minutes or until light brown on the top and a cake tester comes out clean. Once baked, set out for 5 minutes to cool before flipping out onto a cooling rack to cool completely.
  6. Meanwhile, in a medium bowl, combine the sweetened condensed milk, evaporated milk, whole milk and vanilla. Set aside.
  7. Make the frosting by beating the whipping cream in your stand mixer (speed 6 for 3 minutes) until soft peaks form. Add in the vanilla and powdered sugar and beat for another 1 minute.
  8. Using a fork, pierce the cakes all over the top. Set the first layer onto your cake plate. Pour half of the syrup on the cake (2 cups). Spread some of the frosting on the first layer.
  9. Add the next cake layer on top of the first, and pour the remaining syrup on top. Cover the cake with the remaining frosting.
  10. Store in the refrigerator.

Family |

I can’t believe it’s been 5 years since my first post on Chocolate & Carrots. I can’t thank you enough for spending all this time with me. You’ve built me up when I was struggling (through infertility, rough pregnancies, house moves) and celebrated with me along the way! The community that is you is the reason I continue to do what I do. This is my ultimate happy place and I can’t imagine life without it…with you YOU!

I wish I could give each and every one of you a giant hug and huge slice of Chocolate Chip Cake. Since all of you, my friends, are all over the world, I decided that it would be fun to do a big giveaway…just for you!

a Rafflecopter giveaway

This giveaway is provided by me and only me. It has no affiliation with Amazon whatsoever.


  1. I’m SO glad you blog, otherwise we might not have met!! This cake is so gorgeous! A masterpiece for sure! I”ve had tres leches cake, but I’ve never tried making it. <3 <3

  2. I’m so glad I came across your blog years ago. Congratulations on 5 years. Your boys are adorable! Enjoy the rest of summer.

  3. So glad I stumbled upon your blog a few years ago. Congrats on the achievement and keep up the fab work!

  4. I can’t even remember how I came across your blog, but I’m so glad I did! I love everything about it. Thanks for sharing your life (and food!) with us!

  5. hi, happy 5th anniversary ! love your blog & especially the recipes. we are having a family gathering this month so i am thinking i need to make this cake, mmmm. thanks for all the hard work you do for us

  6. Congratulations on five years!!! That cake looks absolutely delicious and I love how you added the flowers on top, very pretty!!

  7. Chocolate and carrots are among my favorite foods, so it’s no wonder that Chocolate & Carrots is among my favorite blogs. Thanks for everything, and congratulations on your five-year blogiversary. I’m usually a lurker, but rest assured, I’m here even though I’m not commenting.

  8. I love reading your blog! I also love reading about your adorable kids! My youngest 2 are similar in age to your boys. I actually think both their birthdays are similar too so it is fun to read about them and see similar highs and lows of parenting. Keep up the good work!

  9. Beautiful photography, as always! Congratulations on a lovely family, and great job on sticking with the blog for 5 years!

  10. I am absolutely going to make this since I didn’t get to try it the first time! But I may make a 1/2 recipe instead.

  11. Congrats on 5 years! This is such a wonderful giveaway and I love Tres Leches, I just wish I could make it and have it come out great

  12. Ooh thank you for offering a whole wheat version! I look forward to making this healthier option for my family.

  13. I’ve been following your blog for MANY years! And it’s one of the first places I look when seeking out any baking recipe.

  14. Congrats on 5 years! You’re one of my favorite food bloggers and I send people to your blog every chance I get! I wish you the best of luck for the next 5 (and beyond)!

  15. I love following your blog Caroline. The recipes are delicious and your photographs are beautiful. I love the photos that include your family.

  16. I just found your blog, and I can’t believe I haven’t seen it before. Your photography is really special! I love the way you decorated this cake.

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