4 from 1 vote
Authentic Tres Leches Cake Recipe (Flaming Eye Ghost Cake)

A delicious tres leches cake in the shape of ghost with flaming eyes. Perfect for Halloween!

Author: Int'l Desserts Blog
  • 1 cup flour all purpose
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 eggs
  • 1 cup sugar divided
  • 1 tsp vanilla extract
  • 1/3 cup milk
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1/4 cup heavy cream
  • 1 pint heavy cream
  • 1 tsp vanilla extract
  • 1-2 Tbsp powdered sugar optional
Flaming Eyes
  • 2 dashes lemon extract or 80%+ proof liquor
  1. Preheat oven to 350F. Grease and flour or spray a 9x13 pan. 

  2. In a large bowl, combine flour, baking powder and salt. 

  3. Separate eggs. Beat egg yolks with 3/4 cup sugar until color turns light yellow. Stir in milk and vanilla. Add to flour and stir carefully until combined. 

  4. Whip egg whites to soft peaks, adding 1/4 cup sugar while the mixer is still on. Continue whipping until egg whites form stiff peaks. Fold into batter until just combined. 

  5. Pour into prepared pan and bake for 25-35 minutes. (My cake was done at 25 minutes.) Stick a clean toothpick into the center to test doneness. If it comes out clean, it's done. Unmold cake from pan and place on a large tray. Let cool. 

  6. Mix together condensed milk, evaporated milk and 1/4 cup heavy cream. 

  7. Once cake is cool to the touch, you want to cut out a ghost shape from the rectangular cake. Place a toothpick in the center of the top short end of the cake. Measure four inches down and place toothpicks on both sides of the cake. Cut the cake from the top toothpick to the lower toothpicks so there's a curve shape on both sides. Place the two cut pieces on either side of the cake facing up so they look like arms.  

  8. Use a fork or knife to poke holes all over the body of the cake (not the arms). Pour 1 1/2-2 cups of the three milks mixture into a small pitcher and slowly pour over the body of the cake (not the arms). Make sure you cover the entire cake evenly, including the edges of the cake. Let the milk soak into the cake for 30 minutes. 

  9. Whip heavy cream, vanilla, and powdered sugar (optional) to stiff peaks. Frost entire cake (including arms) with whipped cream, swirling with a palate knife or spatula to create a ghost effect. 

  10. Select, clean, and dry two empty egg shell halves. Place on the cake for eyes. Add one sugar cube to each egg shell. If you'd like, add a mouth using a thin licorice rope, M & Ms, chocolate sprinkles, black icing or chocolate chips. (I usually just leave it off.) 

  11. When you're ready to serve the cake, pour a bit of lemon extract (or liquor) on each cube and light. Turn the lights off and enjoy your spooky cake! 

Recipe Notes