Tres Leches Cake has a soft and ultra-moist crumb. It is soaked with a rich 3-milk mixture and topped with a lightly sweetened whipped cream. This is an authentic Tres Leches Cake recipe and the best I have tried. It beats any store-bought version all day long!
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“I have been making Natasha’s tres leches cake for years now and I literally won’t make another recipe! She also has a video that helps you along the way if you need it! Best cake ever!!! Truly one of my family and friends favorites!” – Cat ★★★★★
Tres Leches Cake Video
Watch my Tres Leches Cake video tutorial, and you will crave it until you make it. You’ll love the simplicity of this cake.
What is Tres Leches Cake?
Tres Leches is a popular, authentic Mexican cake. I am a fan of moist cakes and the first time I made this Tres Leches Cake it blew me away. The syrup is made of – you guessed it – tres leches (which means three kinds of milk). You poke holes into the cake before pouring over the syrup so every bite is decadently moist. The cake is rich but has a light feel to it and is balanced by the lightly sweetened whipped cream.
My cousin Katerina sent me this Tres Leches Cake recipe 15 years ago. She adapted it from the Pioneer Woman. I love this recipe so much that I developed a Tres Leches Cupcake for my Cookbook and bravely turned it into a Layered Tres Leches Cake (the cake is heavy with the syrup, but I did it!).
I love the simple, crowd-pleasing desserts that come together in a casserole dish like classic Tiramisu, our popular Strawberry Pretzel Salad, and of course, this easy Tres Leches Cake. They are easy to make and perfect to bring to potlucks and parties. They transfer well and are always the first to disappear.
Ingredients for Tres Leches Cake
This recipe calls for very simple ingredients, most of which are refrigerator and pantry staples:
- For the Cake: I use all-purpose flour (although several readers have reported excellent results with 1:1 gluten-free flour), along with baking powder for leavening, salt, sugar, eggs, vanilla extract and whole milk.
- For the Syrup: 3 types of milk are poured over the cake for moisture and rich flavor: evaporated milk, heavy whipping cream, and sweetened condensed milk.
- The Topping is a simple whipped cream frosting sweetened with sugar. Traditionally, people sprinkle ground cinnamon over the top, but I love using fresh berries over the top for a prettier presentation and for the tangy and sweet contrast with the cake.
Tips for the Best Tres Leches Cake
- Watch the video tutorial below before beginning to gauge the process and tools needed before starting.
- Measure Correctly – For the flour, spoon it into a measuring cup and level off the top.
- Cold eggs are easier to separate into whites and yolks.
- Fold gently with a spatula just until it is well incorporated then stop. Do not overmix since the cake relies on the volume of the eggs to rise.
- Avoid draft – While cooling the cake to room temperature, avoid any outdoor draft. Any egg-based cake can take on an “eggy” aroma if it gets outdoor air.
- Let the cake rest 30 min after pouring on the syrup so it can absorb every drop.
- Bake in a ceramic or glass casserole dish for the best rise and it’s easier to serve right out of the casserole dish.
How to Make Tres Leches Cake
- Prep: Preheat oven to 350°F and butter a casserole dish. Set up 3 mixing bowls.
- Sift the dry ingredients into the first bowl. Separate egg whites and yolks into the other 2 bowls.
- Beat yolks with 3/4 cup sugar using an electric hand mixer on high speed, until pale yellow (2 min). Stir in 1/3 cup milk and vanilla.
- Beat whites with clean and dry egg beaters on high speed until soft peaks form (1 min). With the mixer on, add remaining 1/4 cup sugar and beat on high speed until whites are stiff but not dry (1 min).
- Pour the yolk mixture over flour mixture and use a spatula to blend together. Gently fold in egg white mixture until just combined. Pour batter into prepared casserole and bake 30-35 minutes.
- Make the 3-Milk Syrup: In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake. Let the cake rest 30 minutes to absorb and distribute the syrup then top with whipped cream and berries.
Is Tres Leches Cake Soggy?
It is supposed to be very moist, but not soggy. The cake base is a sponge cake, so it can absorb a generous amount of syrup without getting soggy – this is why I avoid using a boxed white cake mix, which can quickly become “soggy” since it’s not meant to absorb liquid. Letting the cake rest for 30 minutes after applying the syrup also helps to ensure the syrup is distributed evenly throughout the cake.
Make-Ahead Tips for Tres Leches Cake
Once the syrup is added to the sponge, you can cover and refrigerate overnight. You can also fully assemble the cake with the frosting 1 to 2 days ahead – as long as you beat the whipped cream topping to stiff peaks, it will keep well. Cover and refrigerate overnight. Add fresh berries just before serving, especially if the berries are sliced.
Can Tres Leches Cake be frozen?
You can make the cake base ahead of time. Allow the cake to cool to room temperature, then cover the casserole dish tightly with a couple of layers of plastic wrap and freeze the tres leches cake base up to 2 months. Thaw the cake in the refrigerator overnight or on the counter before using it. I don’t recommend freezing the cake once the syrup and frosting are added.
This has to be one of the moistest cakes around. It has such a lovely soft and spongy texture that it disappears fast – you’ll savor every bite. Make this for your next party, and you will become known for your Tres Leches recipe.
More Cinco de Mayo Recipes
If you’re a fan of authentic Mexican recipes as much as I am, you’ll love these reader favorites for your Cinco de Mayo menu.
Tres Leches Cake
Ingredients
Ingredients:
- 1 cup all-purpose flour, or substitute 1:1 GF flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs, (large)
- 1 cup sugar, divided into 3/4 and 1/4 cups
- 1 tsp vanilla extract
- 1/3 cup whole milk
Syrup:
- 12 oz evaporated milk
- 9 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
Frosting:
- 2 cups heavy whipping cream
- 2 Tbsp granulated sugar
- 1 cup berries, to garnish, optional
Instructions
How to Make Tres Leches Cake Base:
- Preheat the oven to 350 °F and butter a 9×13 casserole pan. Set up three mixing bowls.
- In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.
- Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
- Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute)
- Pour egg yolk mixture over the flour mixture and combine gently with a spatula. Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
For the 3-Milk Syrup:
- In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake. Let the cake rest for 30 minutes to absorb the milk. You can cover and refrigerate overnight at this point if desired.
To Make the Whipped Cream Frosting:
- Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.
Nutrition Per Serving
Filed Under
Looking for Potluck Desserts?
Enjoy these party-favorite desserts that are simple to make, transport well, and can even be made ahead:
Solid recipe Natasha! I used King Arthur 1:1 GF flour, and added 1tsp Xantham gum and a dash of cinnamon to the dry ingredients. I also added vanilla and a pinch of salt to the whipped cream for flavor and balance. I prepared a gluten free strawberry crumb topping using GF golden Oreos, strawberry jello mix, and freeze dried strawberries all crushed together then mixed with some melted butter. My GF Strawberry Crumb Tres Leche cake was a hit! Definitely adding this recipe to the roster!
Very impressed by this cake. It absorbs the tres leches syrup really well enough. I let the cake absorb the syrup overnight and the next day, it was perfect. No liquid sitting in the dish or a soggy cake. The cake was moist and flavorful. I might decrease the amount of condensed milk in the syrup or check my measurements the next time, because it was too sweet for me. My guests said it was perfect. You won’t be disappointed.
This cake is popular for good reason, Thank you for your wonderful review and feedback, Felix! I’m so glad you loved it.
Hi
Can you slice it and put strawberries inside? Will it work?
Hi Mati! This cake layer is thin so slicing it would make very thin layers. Please preference my Layered Tres Leches Cake Recipe instead. You can add strawberries in the middle.
Made this several times and everyone ALWAYS LOVES it!! I really want to make it for a dinner party but there’s only 4 of us. Any suggestions on how I can make it in a smaller pan?
Hi Jean! You can cut it in half, or use the slider at the top of the recipe card to adjust the number of servings. It will adjust the ingredients for you.
You’ll have to experiment with the size of pan that you use and how long it will take to bake. Keep an eye on it in the oven.
Made this today and what can i say, EVERYONE LOVED it in the party! Thank you thank you thank you !!
So glad to hear it was a hit!
Thank you Natasha for this tres leches recipe. Every year I asked my son what cake he wants for his birthday and he picks your cake every time. The recipe is easy and absolutely delicious. My son’s birthday is tomorrow and I’m baking his tres leches cake as I’m writing this review.
Aww, that’s so sweet, thank you for sharing that with me, Merry! happy Birthday to your son!
I made the tres leches cake and it was delicious, thank you for sharing this recipe. So I would like to make tres luches cupcakes because they’ll be easy to carry to work . Have you considered this idea? I can imagine same recipe except for the milk portion. How much milk would you pour in each cupcake? Your feedback is very much appreciated! Thank you.
Hi Claudia! Yes, you could make cupcakes with it. I have a cupcake version of this recipe in my cookbook, Natasha’s Kitchen Cookbook that uses this very similar recipe. Bake them at 350 for 15-20 mins.
Hi, I made this cake yesterday. Thank you from the bottom of my heart for this wonderful recipe. I’ve made it several times already, and every single time the demand just keeps increasing—it disappears so quickly! Because of your recipe, I’m now considered a “cake genius” among my family and friends. Thank you so much for sharing this amazing recipe.
You’re so very welcome. I’m happy to know you’re loving it!
I have a question. I am making this for a birthday. Do you think the frosting would do ok with a little gel food coloring? Going for purple so it won’t need too much. Would it be pipeable?
Hi Emily! Gel food color is better than liquid. You can add some, but add it in a small amount so it doesn’t affect the texture too much. I would add it once the cream has started to thicken but isn’t fully whipped. This helps it blend evenly. If you have to add more, fold it in gently.
Best tres leches I’ve ever made. I loved the flavor of the milks that made it very good. I’d recommend making 2.5 cups of whipped cream so you can fully cover it all a little extra. We absolutely loved this!
I can only get the sweetened condensed milk in a 14 oz can. Converting it to a measuring cup doesnt work since 9 ounces would measure 1 1/4 cup in liquids, which is more than what is in a 14 oz can. So in a cup measurement, how much should I use?
Hi Deeadra. It’s 14 oz by weight which should be about 1.25 cups total for the can by volume. For 9 ounces, use about 3/4 cups.
Hello,Natasha ! I’ve made your Tres Leche cake recipe about 3-4 times,and every time I was absolutely delighted . Once I even made it for a work event ,and people came up to praise it because it was incredibly good. Thank you ! I follow your recipes, you’re amazing !
It really is that good. I’m so glad you found a favorite on my blog, Gina!
Hey Natasha! I love this recipe and many others. Any suggestions on making this into a chocolate tres leches?
Hi Kandi, I have not experimented on making a chocolate version of this recipe to advise.
I would add cocoa powder to the dry ingredients and keep everything else the same. For added chocolate or for a topping I would make an Oreo crumble by using crushed Oreos, MAYBE chocolate chips, half pack of chocolate pudding mix (or maybe cocoa powder?)- put all in a ziplock bag and beat with rolling pin. Afterwards transfer to a bowl and mix with a little melted butter. Use that to crumble on top with some whole Oreos for decoration.
Can I replace the double cream with full cream milk?
Hi Lucy, that would be fine. I hope you love the recipe.
I am a big fan of Natasha, and the tres Leches cake is the best, made it thrice and came out perfect every time. It’s always a show stopper.
Thank you for your awesome feedback! Glad to hear that you love our Tres Leches recipe!
Hey Natasha. Have you tried making this as cupcakes?
Hi Claudia! Yes, you could make cupcakes with it. I have a cupcake version of this recipe in my cookbook, Natasha’s Kitchen Cookbook that uses this very similar recipe. Bake them at 350 for 15-20 mins.
Hey Natasha I love all of your recipes! My dad was from Cuba so these are great for me to tweak my own recipes and try new recipes from you! I have a question…. I’m making this for a family member who is far away from me and is battling cancer! I would love to make this completely and then freeze it! I don’t think that the husband or kids would complete it so I have to freeze it whole! Any suggestions? Thank you in advance!
Hi Lisa! I would freeze it without by fruit and have fruit added on when serving. The cake should freeze fine, but the frosting may deflate a little when thawed since, but it will still taste great.
Thank you so much it is greatly appreciated!! Your awesome!!