I planning to do a half sheet tres leche cake and I was wondering how many of each 3 milks I need to use? pleace help me

Hi, Gloria.

This is the recipe I use and I LOVE it! This one is not super wet, where the cake is oozing the milk when you cut, but it is nice and soaked. However if you want it more, then you can add more than 1/2 of the can.

The main three milks are: Regular milk, evaporated milk, and sweeted condensed milk.

Pastel de Tres Leches

  1-½ cups All-purpose flour
  1 teaspoon Baking powder
  ½ cup Unsalted butter
  2 cups White sugar (divided)
  5 Eggs
  1-½ teaspoon Vanilla extract (divided)
  1 cup Milk
  ½ of a 14-ounce can Sweetened condensed milk
  ½ of a 12-ounce can Evaporated milk
  1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)
  1-½ cups Heavy (whipping) cream
Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.
When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.
Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.
Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.