California Berry Tres Leches Cake


12 servings

Cooking Time

1 Hour

Total Time

1 Hour 25 minutes

  • 8 tablespoons Real California butter, cubed (plus extra to grease pan)

  • 1 cup whole milk

  • 2 tablespoons vanilla extract, divided

  • 4 eggs

  • 2 cups sugar

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon salt

  • 1 (14-ounce) can Real California sweetened condensed milk

  • 1/4 cup strawberries

  • 1/4 cup blueberries

  • 1/4 cup raspberries

  • 1 (12-ounce) can evaporated milk

  • 1 cup heavy cream

  • 1 teaspoon vanilla extract

  • 1 cup heavy cream

  • 1/4 cup sugar

  • 1 teaspoon vanilla

  • 1 cup mixed berries

To Serve:
  • 12 servings

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How do you improve on the blissful perfection that is tres leches cake? By adding fresh berries and using butter from RealCaliforniaMilk, that’s how.

1) Preheat oven to 325 degrees F.

2) Melt butter with whole milk and 1 tablespoon vanilla in a pan over medium-low heat, being careful not to burn. Set aside and let cool.

3) Beat eggs in a large mixing bowl, then whisk in sugar until dissolved. Thoroughly add in wet mix from step 1.

4) In a separate mixing bowl, combine flour, baking soda, cinnamon and salt. Gradually add to wet batter.

5) Grease a 9×13-inch baking pan with Real California Butter, then pour in batter. Bake for 30 minutes.

6) Meanwhile, pour the condensed milk into a saucepan and bring to a gentle boil over medium-low heat. Mix in strawberries, blueberries and raspberries, then add evaporated milk, heavy cream and vanilla extract.

7) Using a wooden spoon handle or something similar, poke holes in the cake 1-2 inches apart. Pour the berry-milk mixture over the cake, making sure the cake is completely covered. Refrigerate for 3 hours.

8) Shortly before serving, make the frosting: In a bowl, combine heavy cream, sugar and vanilla with an electric mixer or a whisk until stiff peaks form. Spread the frosting over the cake, then top with mixed berries.

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