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California Berry Tres Leches Cake



For the Cake: – 8 tablespoons Real California butter, cubed (plus extra to grease pan) – 1 cup Real California 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 For the Milk Mixture: – 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 Real California heavy cream – 1 teaspoon vanilla extract For the Frosting: – 1 cup Real California heavy cream – 1/4 cup sugar – 1 teaspoon vanilla – 1 cup mixed berries
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Prep Time: 25 minutes

Cook Time: 1 hr

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 powder, cinnamon and salt. Gradually add to wet batter. 

5. Grease a 9x13-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.

Per Order:

Servings: 12