Lorena Garcia – Tres Leches Cake

Home and Family 9002 Final Photo Assets
Lorena Garcia, Executive chef of Chica Restaurant kicks off Hispanic Heritage Month with her Tres Leches Cake recipe.
Tres Leches Cake
Latin America
Seasonal Event:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsalted butter 1 cup white sugar
  • 5 large eggs eggs
  • ½ teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 ½ cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract


  • 1 cup.
  • 1 cup small diced pineapple
  • 2 tbls sugar
  • 1tsp vanilla
  • 1/4 cup water

Lorena Garcia – Tres Leches Cake - Home & Family


  1. Preheat oven to 350 degrees f (175 degrees c). Grease and flour one 9x13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter and 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees f (180degrees c) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, add some caramelized pineapple in you want and enjoy!

Caramelized Pineapple Pico:

  • In a saucepan at mid-high heat cook all the ingredients until the pineapple is tender and translucent and the liquid has reduced to a syrup.

Get more recipes from Lorena Garcia >>

You may also like these recipes:

Chicken Chicharron with Smothered Onions >>

Pacific Striped Sea Bass with Peruvian Corn Succotash >>

Apple Cinnamon Monkey Bread >>

Get more from the episode