Chuy's Tres Leches Cake


12 ea Eggs
¼ tablespoon Salt

3 cups Sugar
3 cups Flour
1 tablespoon + 1 ½ teaspoon Baking Powder
1 tablespoon + 1 ½ teaspoon Vanilla
1 ½ cups Whole Milk
1 ½ tablespoons Margarine

3 (three) -12 oz. cans Evaporated Milk
1 ½ (one and one-half) - 14 oz. cans Condensed Milk
3 cups Heavy Cream
1 tablespoon Vanilla

Cream Fraiche (pronounced Fresh)

4 cups (1 quart) Heavy Cream
½ cup Buttermilk
1 ½ cups Sugar
2 tablespoons Vanilla


1. Preheat oven to 350°.
2. Crack open the eggs and separate the whites from yolks. Hold whites in the fridge for later.
3. Add the sugar to the yolks and beat with the hand mixer until smooth.
4. Add flour, baking powder, vanilla and milk and mix well.
5. In a new bowl whip the egg whites and salt until they form peaks.
6. With a rubber spatula GENTLY fold egg whites into cake batter.
7. Grease the bottom of a 9 x 13 inch pan with the margarine.
8. Pour cake batter in prepared pan and bake at 350° for approximately 30 min. Check doneness by inserting a toothpick into the cake and seeing if it comes out clean.
9. After taking cake out of the oven, poke holes every 1” with a straw or make small slits with a butter knife throughout the cake.
10. Combine all remaining ingredients and mix well.
11. Pour the milk mixture over the cake.
12. Cut cake into 12 pieces and cool.

Cream Fraiche (pronounced Fresh)

Combine all ingredients in mixing bowl or stand mixer bowl. Whip with hand mixer or in stand mixer for 30 seconds.

Washed, capped and sliced
Plate Presentation
Caramel sauce

Once the cake has cooled, apply to the top of the cake and garnish with caramel and strawberries.