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Tres Leches Cake Recipe

Yumm!! This moist and very simple Tres Leches Cake blew me away. The Tres Leches cake was moist but had a light feel to it.

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My cousin Katerina sent me this Tres Leches Cake recipe a (long) while back and I finally found time to make it. It was adapted from Ree Drummonds Recipe. Let me start by saying, yumm!! I am a fan of moist cakes and this Tres Leches Cake blew me away. The syrup is made of – you guessed it – tres leches (three milks). The cake was moist but had a light feel to it.

You may decorate it to your heart’s delight, but I recommend topping with blueberries or raspberries. If you are using “juicy” fruits like strawberries or kiwi, put them on just before serving since the frosting is very light.

Thank you Katya for sharing this perfect recipe with me. Everyone in my family really enjoyed it. I’ve already eaten two slices myself and fully expect to have a third tonight.

Ingredients for Tres Leches Cake:

1 cup all-purpose flour *measured correctly
1 and 1/2 tsp baking powder
1/4 tsp salt
5 whole eggs
1 cup sugar, divided into 3/4 and 1/4 cups
1 tsp vanilla extract
1/3 cup whole milk

Syrup:

3/4 of a 12 oz can evaporated milk
2/3 of a 14 oz can sweetened condensed milk
1/3 cup heavy cream

Frosting:

1 pint (2 cups) heavy whipping cream
2 Tbsp granulated sugar

How to make Tres Leches Cake:

1. Preheat the oven to 350°F and butter and flour a 9×13 pan (Katerina said it rises better in a glass dish but mine was M.I.A.)

Tres Leches Cake Recipe

2.  Set up three mixing bowls. In a large bowl, sift together flour, baking powder and salt.

Tres Leches Cake Recipe

3. Separate egg whites and yolks into the other two bowls. Using an electric hand mixer beat egg yolks with 3/4 cup sugar on high speed, until yolks are a pale yellow (approx. 2 min). Stir in milk and vanilla.

Tres Leches Cake Recipe

4. Beat egg whites on high speed until soft peeks form (1 minute). With the stand mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).

Tres Leches Cake Recipe

5. Pour egg yolk mixture over the flour mixture and combine with mixer on low speed. Gently fold in egg white mixture until just combined.

Tres Leches Cake Recipe

6. Pour batter into prepared pan and spread to even out the surface. Bake 30 minutes or until a toothpick comes out clean.

Tres Leches Cake Recipe

7. Turn the cake out onto a rimmed platter and allow to cool to room temperature.

Tres Leches Cake Recipe

Syrup for the Tres Leches Cake:

1. Use a large measuring cup (or a bowl with a spout) to combine condensed milk, evaporated milk and heavy cream.

Tres Leches Cake Recipe-4

2. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake. Try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for at least 30 minutes, but it’s best if left for a few hours to really soak up the syrup. Wipe the excess syrup from the platter with paper towels. I usually soak up 2 paper towels of syrup that doesn’t get absorbed.

Tres Leches Cake Recipe-11

Frosting for the Tres Leches Cake:

1. For best results with whipping cream, freeze your mixing bowl and egg beaters or whisk attachment for 15 minutes. Make sure your whipping cream is very cold. On high speed, whip 1 pint heavy cream with 2 Tbsp of sugar until thick and spreadable (about 1 1/2 to 2 minutes).

Tres Leches Cake Recipe-12

2. Spread the frosting over the surface of the cake with a spatula.

Tres Leches Cake Recipe-5
Tres Leches Cake Recipe-6

Tres Leches Cake Recipe

Fancy it up with some fruit or enjoy as is. Delicious!!

Tres Leches Cake Recipe

4.86 from 41 votes
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yumm!! This moist and very simple Tres Leches Cake blew me away. The Tres Leches cake was moist but had a light feel to it.
Author: Natasha of NatashasKitchen.com
Calories: 365 kcal
Servings: 12

Ingredients

Ingredients:

  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 eggs
  • 1 cup sugar divided into 3/4 and 1/4 cups
  • 1 tsp vanilla extract
  • 1/3 cup whole milk

Syrup:

  • 8 oz evaporated milk (3/4 of a 12 oz can)
  • 9 oz sweetened condensed milk (2/3 of a 14 oz can)
  • 1/3 cup heavy whipping cream

Frosting:

  • 2 cups heavy whipping cream
  • 2 Tbsp granulated sugar

Instructions

Preheat the oven to 350 °F and butter and flour a 9x13 pan.

  1. Set up three mixing bowls. In a large bowl, sift together flour, baking powder and salt.
  2. Separate egg whites and yolks into the other two bowls.
  3. Beat egg yolks with 3/4 cup sugar on high speed, until yolks are a pale yellow (approx. 2 min). Stir in milk and vanilla.
  4. Beat egg whites on high speed until soft peeks 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)

  5. Pour egg yolk mixture over the flour mixture and combine with mixer on low speed.
  6. Gently fold in egg white mixture until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30 minutes or until a toothpick comes out clean.

  7. Turn the cake out onto a rimmed platter and allow to cool to room temperature.

Syrup

  1. Use a large measuring cup (or a bowl with a spout) to combine condensed milk, evaporated milk and heavy cream.
  2. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
  3. Try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for at least 30 minutes, but it's best if left for a few hours to really soak up the syrup. Wipe the excess syrup from the platter with paper towels.

Frosting

  1. For best results with whipping cream, freeze your mixing bowl and egg beaters or whisk attachment for 15 minutes. Make sure your whipping cream is very cold.
  2. On high speed, whip 1 pint heavy cream with 2 Tbsp of sugar until thick and spreadable (about 1 1/2 to 2 minutes).
  3. Spread over the surface of the cake with a spatula. Fancy it up with some fruit or enjoy as is. Delicious!!
Nutrition Facts
Tres Leches Cake Recipe
Amount Per Serving
Calories 365 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 141mg 47%
Sodium 131mg 5%
Potassium 244mg 7%
Total Carbohydrates 37g 12%
Sugars 27g
Protein 6g 12%
Vitamin A 17.3%
Vitamin C 1.1%
Calcium 16%
Iron 5.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • John Doe
    May 14, 2019

    Recipe yielded a small flat cake. FI’ll owed every step. Even checked all instructions afterwards, didn’t miss anything. Egg white with 1/4 cup of sugar blended on high did not come out looking like whipped cream. Reply

    • Natasha
      May 15, 2019

      Hi John, if the cake did not rise and your egg white and sugar did not become fluffy, that is most likely the culprit. You need to beat the eggs and sugar until they are as shown in the photo – the volume of the egg whites helps the cake to rise properly. Reply

  • Lynn
    May 9, 2019

    Hello! I’ve made this as a layer cake. It was SO good, but hard to cut (I think my whipped cream was probably too soft). I want to make as a single layer this time. In your comments from the layer cake version, you say you double the recipe for a 13×9. But, when I followed your link to your single layer recipe in a 13×9 pan, the ingredients are almost identical for the layer cake recipe (not doubled) and in fact, you use way less sweetened condensed milk in the 13×9 version (5 oz, versus 9 for the layer cake). I’m a bit confused….. What is your best recommendation for a 13×9 version. Reply

    • Natasha
      May 10, 2019

      Hi Lynn, If you wanted to make a 2-tier 13×9 cake, you would double it, but the 2-layer round cake is essentially the same recipe as a single layer 9×13. I hope that makes sense! This recipe above is the recipe I would recommend for a 13×9 cake. This is how I make it when I want a 13×9 without any modifications. Reply

      • Lynn
        May 13, 2019

        I guess I didn’t explain myself very well. I don’t want to make a 2-tier 13×9! I want to make a single, 13×9. But am confused why that recipe calls for so much less sweetened condensed milk (5 oz. instead of 9oz) when all the other ingredients are basically the same as your 2-tiered round recipe. That is what is throwing me off. Is it a misprint, or some other reason you modified it? Thanks! Reply

        • Natasha
          May 13, 2019

          Ok thank you so much for clarifying – I did make a typo. Since it is 2/3 of a 14 oz can, that is technically 9 oz. Thank you so much for pointing that out! I have fixed it now. Reply

  • Emily
    March 12, 2019

    Would it be OK to freeze this cake? I was wondering about after the syrup but defrost and ice once defrosted. Alternatively would making on Thursday be too long to serve on Saturday evening? Reply

    • Natashas Kitchen
      March 12, 2019

      Hi Emily! I haven’t tested that so I can’t advise, However I think the sponge itself would freeze well but after you pour the milk mixture on the cake, once you take it out of the freezer it would defrost into a soggy mess. Reply

  • Aubry J Bartholomew
    January 28, 2019

    Can I just leave the cake in the pan and do syrup/frost in there? I Reply

    • Natashas Kitchen
      January 28, 2019

      Hi Aubry, Are you planning on serving it in the pan? I think that should work! Reply

    • Gigi Reloj
      May 4, 2019

      I always leave it in the pan as the pan helps the cake absorb the milky goodness! If im making for friends or party, i use a springform pan and remove it from the pan at the party. Reply

  • Mahvish
    January 15, 2019

    Hey Natasha…Have been following your blog since long.I love your smile.Was looking for a good tres lesche cake rexipe and your page appeared…I was so glad.Last time i tried one recipe but the cake was burnt from below.Please can you let me know the oven settings??Do I have to switch on both Bottom and above heater or just botton heater to bake this cake???Thanks in Advance Reply

    • Natashas Kitchen
      January 15, 2019

      I’m so sorry to hear that! Are you using a convention or conventional over? gas oven? I recommend checking the actual oven temperature with an oven-safe thermometer to make sure your account is properly calibrated. Reply

  • Ambika Sood
    December 14, 2018

    Hi Natasha, my sponge often sinks and sticky on the surface after baking- any tips on how to avoid this-Thanks Reply

    • Natashas Kitchen
      December 14, 2018

      Hi Ambika! It’s best not to open the oven when cooking this cake – the heat escaping quickly can cause the cake to sink in the center. Also, try mixing another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. Also, are you making sure to measure your dry ingredients properly? I hope that helps! Reply

      • Ambika Sood
        December 14, 2018

        Hi I do measure the measurements using a weighing scale and Kitchen Aid to whip the yolks and whites, probably will try whipping the yolks for longer next time Reply

        • Natasha
          December 14, 2018

          Hi Ambika, I went ahead and added the metric measurements in the recipe card. Now you can click a button and it will toggle between metric and US measurements. I hope that helps and I hope you love the res leches cake! 🙂 Reply

  • Dream Romero
    November 27, 2018

    Hi I made this cake and it was great but the middle of the cake wasn’t soaked at the bottom like it should be. Could u tell me what I did wrong. Reply

    • Natasha
      November 27, 2018

      Hi, the only thing I could think of is maybe the syrup wasn’t distributed evenly? The center is usually slightly taller than the edges so I start soaking in the middle and work outwards and I use a spoon to soak the syrup for more even distribution. I hope that helps! Reply

  • Kristi
    November 24, 2018

    I made this yesterday for my birthday and today..super!!👌🏻😍 Reply

    • Natashas Kitchen
      November 24, 2018

      Happy Birthday, Kristi!! I’m so happy you enjoyed that! Reply

      • Kristi
        November 26, 2018

        thanks!! btw I use glass dish and the toppings are peaches and blueberries…super yum! my friends are asking me to bake this again next week..😊 Reply

        • Natashas Kitchen
          November 26, 2018

          Thank you so much for sharing that with me, Kristi! Reply

  • Shefali
    November 13, 2018

    Hi Natasha, First of all thanks for making this recipe so easy to follow. I have made this many times and it always turns out to be excellent! Could you guide me regarding the measurements to make this into a half sheet cake? Reply

    • Natashas Kitchen
      November 14, 2018

      Hi Shefali! That is a great question. We actually have a. sheet version right here. I hope that helps! Reply

      • Shefali
        November 14, 2018

        Oh, that link brings me back to this very recipe. This recipe is for a 9 x 13 so a quarter sheet. I want to make a half sheet cake. Would you happen to know how I could adjust the measurements for that? Reply

        • Natashas Kitchen
          November 14, 2018

          I haven’t tried that as a half sheet Shefali! I imagine 1.5 times the recipe maybe more may be needed. I would love to know how it turns out if you experiment. Reply

  • Dream
    October 27, 2018

    Hi I’m about to make this and I’m exited! but I was wondering if it’s okay for me to just do hand mixer when it comes to mixing because I don’t have a electric one. Reply

    • Natashas Kitchen
      October 28, 2018

      It may work but it will take much longer using a hand mixer. Reply

  • Linda Macareno
    October 16, 2018

    I tried the original recipe and everybody loved it but i would like to make the bread with lemon flavor. Can I replace the vanilla extract with lemon extract? Would that be enough for it to be a lemon tres leches cake? Reply

    • Natashas Kitchen
      October 16, 2018

      That may work! Maybe even adding a little lemon zest to the cream? I would love to know you how like that! Reply

  • big data
    August 14, 2018

    Admiring the hard work you put into your blog and in depth information you provide.
    It’s awesome to come across a blog every once in a while that isn’t the same old rehashed material.
    Fantastic read! I’ve saved your site and I’m including your RSS feeds to my Google account. Reply

    • Natashas Kitchen
      August 14, 2018

      Thank you for your feedback Reply

  • Paige
    April 20, 2018

    If I made cupcakes with this about how many cupcakes would I expect to get out of it? Would it be the typical 24 or less? Thank you! Reply

    • Natasha
      natashaskitchen
      April 21, 2018

      Hi Paige, I haven’t experimented making cupcakes with this recipe so I can’t say for sure how much to fill and how many it would yield. I would guess about 18-24. Reply

  • Kamar
    February 28, 2018

    Hi Natasha!
    I am considering making this cake for a pot luck and I’m thinking to make it a 2 layer cake. Thus doubling the recipe. If I pursue this path, can I beat the 10 eggs at the same time? Or I need to prepare each cake separately? I’d like to save time and mix both at the same time but I’m afraid it won’t work. Reply

    • Natasha
      natashaskitchen
      February 28, 2018

      Hi Kamar, I think that could work as a 2-layer rectangular cake but you would have to beat and bake the layers separately unless you have 2 mixers because it would overwhelm a standard mixer. I do have a 2-layer version of this cake which is a 9″ round cake if that helps 🙂 Reply

      • Kamar
        March 1, 2018

        Thank you very much for your reply. Reply

        • Natasha's Kitchen
          March 1, 2018

          You’re welcome Kamar, I hope it helps! Reply

  • Taylor
    February 24, 2018

    Can we use parchment paper? Reply

    • Natasha
      natashaskitchen
      February 25, 2018

      Hi Taylor, it’s not necessary with a good non-stick pan but parchment paper can be used if you prefer. Reply

  • Mariana
    February 21, 2018

    Hi Natasha, can I make this cake 100% done and frosted a day before? Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Hi Mariana, I have frosted and completed the cake the day before and it still worked well. Be sure to cover and refrigerate until serving time 🙂 Reply

  • gigi
    February 1, 2018

    Do you frost the cake after the syrup has been absorbed? or right after it is poured on to the cake. Reply

    • Natasha
      natashaskitchen
      February 1, 2018

      Hi Gigi, please see step 2: “Allow the cake to absorb the milk mixture for at least 30 minutes, but it’s best if left for a few hours to really soak up the syrup. ” Reply

  • Yamani
    November 26, 2017

    Iv looked for several Tre Leches recipes and finally landed on this one after reading all the reviews 🙂
    Ohh man!!! This is one a cake. Made this at home. Everyone loved it. I sent a box to my boyfriend at work and he called just to say, him and his friends loved it and to send some more 😀
    I didnt change a single thing about the recipe and this came out so perfectly well. And now my mom wants to keep this as a christmas dessert 😀 Reply

    • Natasha's Kitchen
      November 27, 2017

      Awesome, I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review! Reply

  • Tanya
    November 3, 2017

    Hello
    I want to make this cake but half of it only since it’s too much for my little family. What size pan do you suggest I use and do i half the baking time as well or no? Thank you. Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Hi Tanya, I haven’t tried this as a half but I imagine a 9″ round cake pan would work for half of the recipe. My guess is that it would take about 25 to 30 minutes to bake since it will be the same thickness. Do the toothpick test at 25 minutes to check 🙂 Reply

  • Sami
    October 25, 2017

    Would it be ok if I used half/half I don’t have any milk and don’t feel like going to the store lol Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      Hi Sami, I haven’t tried baking this cake with milk – it would be easier to guess if the substitution was made in the syrup but since baking is so much a science, I can’t really advise that without testing it out myself. Sorry I can’t be more help with that question. Reply

  • April
    October 22, 2017

    Going to make this recipe today! Just wondering – does the frosting have to be put on immediately before serving? Or will it be okay if I put it on today and serve the next day? Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi April, I have put on the frosting the day before and it still worked well. Be sure to cover and refrigerate until ready to serve. Reply

  • Miguel
    October 11, 2017

    I’m sorry, but I followed the recipe for the cake part and my cake was only an inch thick. More like a thick pancake. Did anyone else have this issue? Wondering if the recipe calls for enough baking powder. The rest was easy and the cake was a decent enough flavor. May have to use a box cake next time instead. Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      Hi Miguel, I don’t recall anyone reporting that and we have not had that experience when making this cake. You might check to see if your baking powder is expired or still active? I hope that helps! Reply

  • Caroline
    September 24, 2017

    Hi Natasha, the cake looks fantastic in the pictures and I plan on baking it later today, but I was wondering if I could use 2% milk instead of whole milk in the cake. Also, do you have any tips for how to use leftover tres leches mixture? Thanks for sharing your recipe; I read some of the reviews and they all sing its praises. 🙂 Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Caroline, yes 2% milk will work just fine and I would use the leftover mixture as a coffee creamer 🙂 Reply

  • Anonymous
    September 23, 2017

    I just made this for my mother’s birthday, it was really good. Reply

    • Natasha's Kitchen
      September 25, 2017

      I’m happy to hear that! Thanks for sharing 🙂 Reply

  • September 6, 2017

    This recipe turned out so well!! Thanks for sharing. It is going to be a go-to recipe from now on. Reply

    • Natasha's Kitchen
      September 6, 2017

      You’re welcome Maheen! I’m glad you love it! Thanks for sharing 🙂 Reply

  • Shay
    August 15, 2017

    AMAZING!!! I let the milk soak in the cake overnight- It was incredible !! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      August 15, 2017

      You are welcome Shay and thank you for such a nice review 😬 Reply

  • Thiago
    August 2, 2017

    So my cake did not rise, was wondering if it’s because I do not have a stand mixer so used hand mixer instead for the egg whites which were more liquidy than looking like whipped cream like as in your picture… :/ I also tested my baking powder (putting a tsp in hot water) it fizzled a little bit (not a lot) so wondered if that is a sign it has gone bad or not (meaning if the powder was still good would it have fizzled all of it not just a little bit ?) Reply

    • Natasha
      natashaskitchen
      August 2, 2017

      Hi Thiago, it definitely sounds like the hand mixer was the culprit if the eggs were not as whipped as shown. Reply

  • July 31, 2017

    Can’t tell you how celebrated this recipe is. I love the layered version. It is a killer recipe. As in it slays! I modify this one to make it a coconut tres leeches by replacing the evaporated milk with coconut milk. Also, I add a tablespoon of dark rum to the syrup and dress up the layer of whipped cream (with half the sugar) with toasted coconut flakes. Thank you so much for this incredible recipe. Reply

    • Natasha's Kitchen
      July 31, 2017

      You’re welcome! I’m happy to hear you love the recipe! Thanks for sharing your tips and excellent review! Reply

  • Areej
    July 29, 2017

    Hi natasha i already made this cake and it was yummy,but i have a question can i make a cake 1 day before and store in Rome temperature and then put syrup in night and cover it and put it in fridge overnight and next day when i want to serve then apply cream and toppings,is it this way it comes out as yummy as like i serve right away plz help me thankyou. Reply

    • Natasha
      natashaskitchen
      July 29, 2017

      Hi Areej, yes you can leave the cake layer overnight at room temperature but once the syrup is on, it needs to be refrigerated until served. 🙂 Reply

      • Areej
        July 31, 2017

        Thankyou natasha i will definitely made it again,my family loved it😊,1 more thing i have to ask can you please tell me how much the 3/4 cup and 2/3 cup of evaporated milk and condensed milk in to ounces so it will help me to measure these into measuring cup. Reply

        • Natasha
          natashaskitchen
          July 31, 2017

          Hi Areej, 3/4 cup is 6 oz and 2/3 cup is slightly more than 5 oz (5.3 oz) Reply

          • Areej
            August 3, 2017

            Thankyou natasha you are the best😘😊

          • Natasha's Kitchen
            August 3, 2017

            My pleasure Areej!

  • Gary
    July 28, 2017

    The consensus from our family is that the cake tasted good, but it didn’t have enough of the milk syrup in it. Typical tres leches cakes are usually more “soggy” – which is a good thing. We will use this recipe again and just increase the amount of milk syrup. Reply

    • Natasha
      natashaskitchen
      July 28, 2017

      Hi Gary, you can definitely add more to your preference. It’s difficult to find a balance when some like it really soggy and others think it’s overly soggy. We thought this was the best amount for the majority 😉 Reply

  • July 16, 2017

    Cake was good and easy too make. Could not in good conscience discard leftover syrup. It was great as a creamer for my morning coffee. Better than the stuff you get at the store, and cheaper. Reply

    • Natasha's Kitchen
      July 17, 2017

      I’m glad to hear you enjoy the recipe Violet! Thanks for sharing your great tip and review! Reply

  • Alisa
    July 13, 2017

    Hello!
    I LOVE YOUR RECIPES!!!!
    I’m a novice baker. My family loves this cake! Thank you for making it so easy for me to make:). July 14th is our sons19th birthday. He has requested I bake this cake in chocolate.
    If this is possible how would I alter the cake recipe? Reply

    • Natasha
      natashaskitchen
      July 13, 2017

      Hi Alisa, to be honest I haven’t tried this as a chocolate cake. I would probably do some research online to see what substitutions others have made. Sorry I can’t be more help. Happy birthday to your son and I’m so glad you are enjoying our recipes 🙂 Reply

  • Katrina
    June 18, 2017

    Hello Natasha. I made this today for my husband and my father for Father’s Day and it was fantastic. Porto’s Bakery in the Los Angeles area is quite famous and the Milk and Berries cake from this Cuban bakery is phenomenal. This recipe went toe to toe with their cake. Thank you for making me look good in front of the family. 😊 Reply

    • Natasha's Kitchen
      June 19, 2017

      It’s my pleasure Katrina! I’m glad everyone loves the recipe! Thanks for sharing your amazing review! Reply

  • Aiby
    June 9, 2017

    Please could you tell me What size of baking pan can i use? Reply

    • Aiby
      June 9, 2017

      Ok, sorry i just saw in the recipe is 9×13, thank you!!! Reply

      • Natasha
        natashaskitchen
        June 9, 2017

        Ok perfect! Glad you found it 🙂 Reply

  • Norma
    May 26, 2017

    Hi Natasha, I want to double this recipes to make this cake larger as a graduation request. I just stumbles over this recipe . Please help. I need it by 7 am. HELP.
    Haven’t made this recipe yet, but about to given it a try. It sounds delicious. Reply

    • Natasha
      natashaskitchen
      May 27, 2017

      Hi Norma, I really haven’t tried doubling it but I think if you are planning to make it as a 2-layer cake, I would make each layer separately and then assemble. I have a 2-layer tres leches cake here so you can see how it works as a layered cake. Reply

  • Marj
    March 15, 2017

    I have reviewed many recipes for this cake. Some use baking powder and some do not. Can you please advise? Reply

    • Natasha
      natashaskitchen
      March 15, 2017

      Hi Marj, there should be some kind of leavening in this cake. I’ve only tested it per this recipe because it works so well so I can’t really speak to other recipes. Sorry I can’t be more help. Reply

  • Linda
    March 13, 2017

    This is the best cake I have ever tasted!!! It is so rich in flavor and I just love the sogginess of it. It is the perfect cake in my opinion. Reply

    • Natasha's Kitchen
      March 13, 2017

      Your review put a big smile on my face Linda! Thank you for sharing 😀 Reply

  • Dyana
    February 19, 2017

    Thanks for this wonderful recipe! It was my first time making this cake and I just made it for my guests. It was such a hit!! Everyone loved it! I only managed to get a slice of this cake 😅 the sweetness level is just right – not too sweet, unlike other tres leches cake that I’ve tasted before. I’ll definitely be making more of this cake! Thanks again! Reply

    • Natasha's Kitchen
      February 20, 2017

      You’re welcome Dyana! I’m so happy to hear how much everyone enjoys the recipe!! 🙂 Reply

  • Lisa
    January 8, 2017

    I usually do not comment or review but I stumbled upon this recipe a couple of months ago and I have made it many times for my family and friends and even covered it in fondant for tiered cakes and everyone raves about it every single time. If your looking for the best homemade tres leches that’s better than any store bought here it it… My only question is I want to make a chocolate tres leches but I don’t want to use a different recipe, is there a way to add cocoa powder but keep the recipe the same? If so how? Tia Reply

    • Natasha
      natashaskitchen
      January 9, 2017

      Hi Lisa, Thank you so much for the wonderful review!! I haven’t tried that but you just gave me the best idea!! I love the sound of a chocolate tres leches. My mouth is watering for it! I’ll add it to my to-do list but if you get to it before me, let me know how you like it chocolatey! It’s hard to make specific recommendations without testing it myself, but I would probably start testing by switching out some of the flour for cocoa and see where that leads me :). Reply

  • Honey
    December 27, 2016

    Hi Natasha! I made this recipe last Christmas Eve dinner and my whole family loved it! I just added half can of coconut milk , coconut flakes and mangoes instead of strawberries. The cake is so soft. Wish I could share a picture. Thanks! Reply

    • Natasha's Kitchen
      December 27, 2016

      OH that sounds so good!! Reply

  • Nadiya
    November 23, 2016

    Would it be best to make this cake the day before or couple hours before the event? Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      HI Nadiya, I like it the same day it is made – the topping is the prettiest (you can make it early in the day and refrigerate for several hours until ready to serve), but if you need to do it the day before, it would still work 🙂 Reply

  • Ambika Sood
    July 28, 2016

    Hi Natasha, if I bake this in a round pan, what size should it be ? Thx Reply

  • Ogi the Yogi
    May 16, 2016

    I made this recipe and it came out perfect. The only thing I changed was the tres leches I used a whole can of condensed milk, a whole can of evaporated milk and 1/4 cup heavy whipping cream. Also I think it is crucial to let it sit in the refrigerator for an hour or two before eating with the frosting on top. Reply

    • Natasha
      natashaskitchen
      May 16, 2016

      I’m so glad you liked it! 🙂 Reply

  • Donna
    March 4, 2016

    Do you think I could use Blue Chair Bay Rum instead of milk? Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      Goodness that’s a tough question. I’ve never tested that and I’m just not sure how it would taste mixed with other dairy. Without testing it, I really couldn’t say. Reply

  • OlGA B
    August 4, 2015

    Made it like 20th time lol
    So easy to make and delish!
    Everyone in my family just LOVES it 🙂
    Thnx a lot Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      August 4, 2015

      That’s so great! Thanks for sharing that with me 🙂 Reply

  • elena
    November 17, 2014

    Do u really use all of the suryyp? It just seems like so much, that it would make it too moist.. no? Reply

    • Natasha
      natashaskitchen
      November 17, 2014

      Yes :). I like it really moist and the cake is a sponge so it soaks it all up really well. You can cut it down if you wish 🙂 Reply

  • Dina
    October 28, 2014

    Natasha, this cake is so good. Do you pierce the cake w the fork all the way to the bottom of the cake? Thank you! Reply

    • Natasha
      natashaskitchen
      October 28, 2014

      I pierce it almost to the bottom; but you can go all the way through; it won’t make a difference. 🙂 I don’t really think about it while I’m poking; I just go for it! 🙂 Reply

  • Vera
    August 18, 2014

    Is whipping cream for the frosting needs to be frozen ??? Reply

    • Natasha
      natashaskitchen
      August 18, 2014

      No, it just has to be cold straight from the fridge and make sure to get heavy whipping cream. Reply

  • Liz
    August 16, 2014

    Thank you for the nice recipe. Reply

  • Irene
    August 9, 2014

    Hi Natasha, what sizes are your cans? 12 oz? 14 oz? Reply

    • Natasha
      natashaskitchen
      August 10, 2014

      Sorry, I have updated that. It’s a 12 oz can of evaporated milk and 14 oz can of condensed milk. Great question and thank you! 🙂 Reply

  • Belle
    June 24, 2014

    Hi Natasha!

    I’ve just discovered this website not too long ago and this is the first recipe I’ve tried. So far so good! I’d like to save some for my cousins who will be visiting in two days. Will this cake still be good by then? What do you think?

    Plus, thank you so much for posting all these delicious food out there for us! 🙂 Reply

    • Natasha
      natashaskitchen
      June 25, 2014

      You’re so welcome :). It should still be fine in 2 days. Make sure to keep it covered and refrigerated. Reply

  • Irina
    May 28, 2014

    I want to make this cake for my daughters birthday but I need it to serve alot of people. My question is can I make this into a layer cake, perhaps only putting the milk mixture on the bottom cake only because of the denseness/heaviness of this cake? What do you suggest? By the way, I want to make this cake because my family absolutely LOVES this cake, thank you so much for this website, I dont know where I would be without it! 🙂 Reply

    • Natasha
      natashaskitchen
      May 28, 2014

      I haven’t tried making this into a cake but I’ve seen others do it successfully. I’d probably soak both the top and bottom to keep it balanced but maybe with a little less on top. I’m so glad you like the cake! Reply

  • Viktoriya
    May 27, 2014

    Hi Natasha thank you for all ur wonderful recipes i visit ur blog almost daily. I have a question about this cake can i use baking soda instead of baking powder( i dont have a way to go to the store today but really want to make this cake for dinner)? Thanks Reply

    • Natasha
      natashaskitchen
      May 27, 2014

      I haven’t tested that substitution before, but in general, you usually can’t substitute baking soda for baking powder. They work very differently. With baking soda, there has to be something in the batter that activates it for it to make the cake rise. Do you have any nice neighbors that can lend you a small amount? 🙂 Reply

      • Viktoriya
        May 27, 2014

        Thank you, i do have nice neighbors maybe ill just try going that way:) Reply

  • Kate
    May 7, 2014

    I am going to make this for a spanish party at school. Will it be ok if is left in the fridge from like 9 at night to around 130 the next afternoon? Reply

    • Natasha
      natashaskitchen
      May 7, 2014

      Yes, it will still be delicious 🙂 Reply

  • Zuhra
    April 27, 2014

    I tried this out last night. For the design, I used two chocolate leaves in the middle. Everybody in my family loved it! Thank you so much! Reply

    • Natasha
      natashaskitchen
      April 27, 2014

      Oooh that sounds pretty! I’m so happy you all loved the cake 🙂 It’s one of our favorites! Reply

  • Anna
    April 13, 2014

    i am very easily intimidated by cakes, so dont bake often, but this is so simple yet yummy! thanks natasha! i didnt have a flat plate to put it on so kept it in the glass dish and it is perfect 🙂 thanx again Reply

    • Natasha
      natashaskitchen
      April 13, 2014

      I’ve seen this cake served in the pyrex dish and it’s even easier that way! I’m so glad you liked it 🙂 Reply

  • Oksana
    February 28, 2014

    Natasha, have you ever tried making the frosting with powdered sugar instead of granulated sugar? Reply

    • Natasha
      natashaskitchen
      February 28, 2014

      You probably want more if you use powdered sugar. I’ve used powdered sugar in some of my other frostings. I’d say add it to taste, but it’s not supposed to be a super sweet frosting 🙂 Reply

  • February 27, 2014

    Natasha your recipes are good! Can you make more videos please Reply

    • Natasha
      natashaskitchen
      February 28, 2014

      Thank you so much Evelina! I know, I know! I have to think of some recipes to make. Maybe this tres leches? Any requests? Reply

      • Lindsey
        May 18, 2014

        Yes, I vote for this cake as a video tutorial! I made this cake a couple years ago from your blog, now I’m craving it big time (preggo… Heehee) Natasha, I was wondering what you thought of the “simplified” version that a previous commenter suggested- looks like she made it like a standard biskvit cake instead of doing the extra steps i.e. separating yolks etc.

        Thank you for all your hard work on this amazing blog! Ps loving following your Instagram, you are hilarious! Xoxo
        Lindsey Reply

        • Natasha
          natashaskitchen
          May 18, 2014

          I wonder how a biskvit would taste as a tres leches cake… probably good! Now you’ve got me curious. This one would make a great video. Thanks so much for the tip! Reply

  • Inessa
    February 22, 2014

    I made this cake today and added hazel nuts to the batter and I did condensed milk coconut milk ans half and half ( thats all I had at the moment due to cravings) lol I wanted this cake here and now!! Ahem… Any how it turned out amazing! I kind of eye balled the measurements and to taste. And I used a pastey brush to evenly brush it on the cake! It was perfect! Weirdly the hazelnut and tough of coconut went really well together! 🙂 I love you and your recipes! :)) Reply

    • Natasha
      natashaskitchen
      February 22, 2014

      Inessa you’re so sweet and thank you for the amazing review! I’m so happy you liked the cake. Reply

  • Irina
    February 15, 2014

    I have a question and need help soon, I am making this today for my sons birthday and when I was going to make the syrup I realized I have COOKED condensed milk (I made it myself) instead of it uncooked. Is there anything I could use to substitute it with, could I make use the cooked condensed milk? Please help… I also dont have time to go to the store, I just put my kids down for a nap. THANKS so much, I cant wait to eat up this deliciousness!! 🙂 Reply

    • Irina
      February 15, 2014

      Never mind 🙂 I just found another can of uncooked condensed milk….phew, Im saved! 🙂 Reply

      • Natasha
        natashaskitchen
        February 15, 2014

        Yay!! I’m glad you found one. The condensed milk is really nice in this recipe 🙂 Reply

  • Elizabeth
    February 8, 2014

    This is not like an ordinary moist cake that we north americans are used to. The sponge is special so that it can hold all the liquid syrup, which of course you can reduce if you prefer your cake less “wet”. It cannot be made into a layer cake. Served with some sliced strawberries, it makes a visually pretty cake, and a very tasty one too! Reply

    • Natasha
      natashaskitchen
      February 9, 2014

      It is an excellent sponge cake. I’m really really tempted to turn it into a layered cake! 😉 Reply

  • Irina
    January 14, 2014

    Wow.

    So my husband and I had guests over last night and I decided to make this cake yesterday for dessert after dinner and, seriously, WOW. It turned out sooooooo delicious and moist! The guests were raving about it!!! And it’s pretty easy to make in my opinion. Thank you for helping our dinner have a fantastic finish! I am bringing the leftover cake to Bible study tonight and i’m sure everyone there will love it as well. Your blog is such a blessing! Reply

    • Natasha
      natashaskitchen
      January 14, 2014

      That’s awesome! I’m so glad it was a big success for you! 🙂 Thanks Irina for your awesome feedback! Reply

  • Raquel
    January 11, 2014

    I want to try your tres leches cake recipe.I think it might be more fluffy than mine but try a can of media crema (you can get it at a mexican store or Albertsons) instead of the whipping milk for the tres leches mixture and it will be more moist and creamy.You just need to whip it a little. Reply

    • Natasha
      natashaskitchen
      January 11, 2014

      I haven’t tried that! Thanks for sharing your tip! 🙂 Reply

  • Julie
    January 9, 2014

    Wow! This was sooo good! This is my 19 year old son’s favorite cake and we always order it for dessert at his favorite Spanish restaurant. Now we don’t have to go out to get this delicious cake! One thing to note: Since I don’t have a stand up mixer, using a hand mixer takes much longer to whip both the egg whites and the whipped cream. Your pictures were great as I just used the visuals as a guide.

    Thank you! Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      Isn’t that the best? It reminds me of Zuppa Toscana. I love being able to make it at home now!! 🙂 Reply

      • Heather D
        May 11, 2019

        OMG – me too! Funny, I was going over the comments and reviews for this cake because I am making it as a surprise tonight (for the first time). Up in NE’ern US, where I’m from, I never heard of, or tried, this cake. When I moved to South Florida, I tried it for the first time. YUM! Can’t wait to attempt it.

        Back to why I’m posting this ….

        When I found the “copy-cat” Zuppa Toscana recipe, my heart sang. Seriously, my favorite soup ever. Like – – EVER. Now, I make it often, and can add extra kale to make the yumminess go further. Much more substance than the brothy bowls I would get at OG. 😉 Reply

        • Natasha
          May 11, 2019

          I’m so happy you loved the Zuppa Toscana recipe!! We really make it ALL THE TIME 🙂 Reply

  • Loly
    January 5, 2014

    This is a wonderful cake! It is usually given the title of a Mexican cake when in reality it originated in Nicaragua. First time I ate it over 30 years ago was in Miami in a Nicaraguan restaurant and many Cuban bakeries sold it. It was not known here in Southern California until Cuban bakeries here began making it and the Mexican bakeries began making it as it became more popular here. My Nicaraguan host gave me her recipe for the cake at that time so I’ve been making it here before I could buy it here (Southern Calif.) but as it made it’s way to the west coast from Miami it became titled as a Mexican cake. Nicaragua deserves the credit for such a wonderful cake!! Love your site! Thank you. Reply

    • Natasha
      natashaskitchen
      January 5, 2014

      Thanks for sharing that Loly! I love knowing the history behind recipes 🙂 Reply

  • Katy
    November 28, 2013

    I was in the store buying all the ingredients for this cake,and accidentally got just whipped cream, and not heavy whipped cream? do you know if I can still make a frosting from a regulal whipped cream, and not the heavy one? Reply

    • Natasha
      natashaskitchen
      November 28, 2013

      It might not be as stiff as the heavy whipping cream. You can try it and just beat it until stiff peaks form. Reply

      • Katy
        November 28, 2013

        thank you so much Natasha!!! I was waiting for your answer! since im making it for todays Thanksgiving party!! so you think it would work? have u ever tried making it from just whipping cream?? i would go to the store and buy different one, but i think its closed 🙁 Reply

        • Katy
          November 28, 2013

          n i dont even think they have it, cuz thats the only reason i accidentally got this one, cuz thats the only thing they had, everything is sold out!!! 🙁 Reply

          • Natasha
            natashaskitchen
            November 28, 2013

            I would still use it! I hope you love the cake 🙂

        • Natasha
          natashaskitchen
          November 28, 2013

          I think it’s worth a try. But to be the most successful, freeze your mixing bowl and your beaters before you start and keep the whipping cream in the fridge until you are just about to use it. This will ensure the best whipping. I think it’ll work! Keep me posted 🙂 Reply

          • Katy
            November 29, 2013

            It did work! turned out perfect!! wow, n i was so worried! no wonder why its called whipping cream! 🙂 the cake is delicious as always by the way! I ve done it twice already actually!!!

          • Natasha
            natashaskitchen
            November 29, 2013

            YEEEESSSSSS!! I’m so happy for your success 🙂

  • oksana
    October 23, 2013

    Hi Natasha i have Question i want to make this cake for my daughter 3 rd B-day and i want to make round and 9” do i have to change anything like put less ingredients? and 2 nd Question can I do roses with this cream ( video from your cupcakes frosting) on top of this cake and on the sides too? Please help . Thank You Reply

    • Natasha
      natashaskitchen
      October 23, 2013

      I don’t know how this cake would work as a two layer cake. I think it might be too heavy and might squish the frosting. You could totally pipe on the roses. Let me know how it works out. You could probably use the same measurements and make a taller round 1-layer cake. Reply

  • Inna
    October 2, 2013

    wow, this cake is just over this world!!!!!!!!!!!!:) ITS EXTREMELY DELICIOUS!!! I recommend it to everyone!! this is gonna be one of my favorite cakes now!! and I can do it myself!! so easy! thanks for the recipe!! everyone loved it! n by the way, its still tastes really good on the third day!!! Reply

    • Natasha
      natashaskitchen
      October 2, 2013

      Wow :), you are really excited Inna. I’m happy that everyone loved the cake, your comment is music to my ears :D. Reply

  • Inna
    September 30, 2013

    do you know how long in advance can i make this cake? I made the cake yesterday, and poured the syrup over it already and its been standing over night, and Im planning to serve it in few days, and make a frosting on the day of the event, do u think it is a good idea? or do u think the cake will get to soggy? sorry for so many questions…! Reply

    • Natasha
      natashaskitchen
      September 30, 2013

      That might be a little too long for it to stand…. hmmm. Although it will still taste good! I’ve had a couple slices left for a 2-3 days and I still ate them up. It’s not ideal to wait that long but it will still taste great. Reply

  • Inna
    September 23, 2013

    also,do you think it will be good with your whipped cream cheese frosting recipe, that frosting sounds yummier to me since there is creme cheese and condensed milk, yumm! 🙂 thanks Reply

    • Natasha
      natashaskitchen
      September 23, 2013

      You could use that but the whipping cream on the tres leches has a lighter taste and it’s fluffier which is nice with this ultra moist cake, but yes, the other frosting would probably be delicious too 🙂 Reply

  • Inna
    September 23, 2013

    for the frosting you said whipped cream should be very cold, so just refrigerated or should i put it in the freezer for a bit?? sorry, first time making cake! 🙂 Reply

    • Natasha
      natashaskitchen
      September 23, 2013

      Just refrigerated is fine 🙂 But use it right out of the fridge, don’t let it sit at room temp at all. Reply

  • Olga
    August 2, 2013

    Hi, Natasha! I love your blog and have already done a number of your recipes and they always turn out wonderful. Thank you so much for all your hard work! It’s my first time writing and I already have a question for you! 🙂 Do you think this cake would go nicely with your whipped cream cheese frosting? Somehow I feel it’s more stable than whipped cream to take the color, which I need for the top of my cake… Reply

  • Vika
    July 16, 2013

    Made this cake yesterday and I must say I’m quiet disappointed that it’s almost gone!!! My hubby can’t get enough of it 😛 this is definitely one of the easiest (and now one of the favorite) cakes to make! Will be making it again in the near future 🙂 thank you for sharing! Reply

    • Natasha
      natashaskitchen
      July 16, 2013

      Awesome, I love to hear a good report, you are welcome :D. Reply

  • Katerina
    July 13, 2013

    Love this Cake, I wanted to make this cake since this cake started with my name! This is my favorite now. Thanks Natasha You are the Best! Reply

    • Natasha
      natashaskitchen
      July 13, 2013

      Oh stop 😉 You’re wonderful! I’m so glad you loved the cake!! Reply

  • Lily Bredikhin
    June 18, 2013

    Why so many steps to make бисквит??? Oh my!
    I use reg sponge cake (бисквит) for mine, (here in Cali, ton of Hispanic friends tell me it’s the real deal). I don’t separate any egg whites and yokes, beating separately, no folding gently…Way too much unneeded hassle for us busy people (;
    Try it: (4 eggs + 1cup sugar + 1 cup flour for small cake, or of course double for more). You have the same mixer as me so it should be fine.
    Beat eggs with pinch of salt on high till starts to lighten in color. Now start adding sugar gradually, literally a table spoon at a time about every half or full min. Once all in, beat well, by this time must at least double in size or more (well u know). A tea spoon of vanilla or almond extract, optional. Then I sift in flour, yes still mixing with a mixer, just at a lesser speed. Not too long though, just enough for flour to be incorporated into batter, about a min or +.
    Much easier and becomes fluffy deliciously great, no mess and gentle pampering.
    PS. I use reg or 2% milk instead of heavy cream, lighter texture and less fat and calories: (full cans of both condensed and evaporated milk + 1 cup milk or to taste). Oh and I add amaretto or rum to milk mixture for a “grown-up” type of cake.
    I just think there is an easier way to make this cake, so wanted to share with u and your followers ((:
    Enjoy and God bless!!! Reply

    • Natasha
      natashaskitchen
      June 18, 2013

      Thank you so much for sharing your version!! 🙂 Reply

  • Olga
    June 14, 2013

    Awesome!!! Awesome!!! Awesome!!! I used glass dish and my cake is rising so high!!! I am so excited! It’s my first cake ever. So I can cut it in half and put inside some cream (8oz cool wip+4oz whipped cheese cream+1/4 of can sweetened condensed milk+little bit ireash cream and 1 envelop of gelatin) and then decorate it with frosting! I hope my dad will like it for father’s day. Thank You Natasha. Your recipes are very simple to make and pictures are so much help. Thank You. Reply

    • Natasha
      natashaskitchen
      June 15, 2013

      You are welcome Olga :D. Reply

  • Olga
    June 13, 2013

    Natasha, can I use half & half instead of heavy cream for syrup? Reply

    • Natasha
      natashaskitchen
      June 13, 2013

      Yes I believe you can 🙂 Reply

  • Natasha
    May 11, 2013

    I don’t have baking powder, can I substitute with baking soda? Reply

    • Natasha
      natashaskitchen
      May 11, 2013

      I haven’t tried with baking soda instead. You’d be taking a risk. Reply

  • oksana
    May 4, 2013

    so I finally made this cake! I asked u awhile ago what one was the easiest to try.. and I am happy to say this was a success :):) thank you! although I didn’t use the cream for the syrup just the 2 milks and it still turned out delicious! I was surprised the cream wasn’t sweet..but then again, good thing it wasn’t cuz the inside is moist and sweet so it creates a great balance! ….But it is a huge cake just for 3 people lol…now I gotta invite family over to finish eating it 😉 Reply

    • Natasha
      natashaskitchen
      May 4, 2013

      Great work Oksana and thank you for the good report :). Reply

  • Sveta
    March 30, 2013

    Hey Natasha, how long in advance can you make this cake? With the syrup in already? Reply

    • Natasha
      natashaskitchen
      March 31, 2013

      It’s best the same day, but it will still be great the next day 🙂 Reply

  • katya
    January 26, 2013

    Hello i don’t have evaporated milk right now what can i use instead (a little help) Reply

    • Natasha
      natashaskitchen
      January 26, 2013

      You can try making it yourself: mix 2/3 cup non-fat dry milk with 3/4 cup water. OR you can use this combination: 3/4 cup whole milk and 1/4 cup half-and-half. Reply

  • Alla
    January 10, 2013

    I have made this tres leches cake before and its the same exact recipe from the Pioneer Woman site. It’s wonderful. A lot of people complain about it being too soggy but in a sense I think that’s how its supposed to be…. Reply

    • Natasha
      natashaskitchen
      January 10, 2013

      Thank you Alla :). Exactly, cake should be moist…I’m craving some right now. Reply

    • Dhivya
      March 21, 2017

      My husband loves Tres leches cake. I was looking for the recipe and found yours to be simple. Baked it yesterday and it turned out delicious 🙂 Thank you Reply

      • Natasha's Kitchen
        March 22, 2017

        I’m happy you love the recipe! 🙂 Reply

  • Julie Garcia
    November 14, 2012

    Can extra heavy whipped cream be used in the milk syrup? Reply

    • Natasha
      natashaskitchen
      November 14, 2012

      Yes heavy whipping cream would be perfect 🙂 Reply

      • Julie Garcia
        November 14, 2012

        Thank you, tried making one of these cakes from a mix, did not work, hope I have better luck with your recipe. Reply

  • Cherish
    November 13, 2012

    Thank you so much for the advice Natasha. Heavy cream and sugar it is!! =) Reply

  • Cherish
    November 13, 2012

    Natasha, I want to make this cake for Thanksgiving and am wondering if for the frosting I can use store bought cool whip or do I have to beat the heavy cream with sugar? Thank you in advance for your expert advice. Reply

    • Natasha
      natashaskitchen
      November 13, 2012

      The homemade cream is so light in flavor and perfect; I don’t think I’d ever want to substitute it. Reply

  • Alla
    October 30, 2012

    Hi Natasha, thanks for this great recipe! It really is delicious! Reply

    • Natasha
      natashaskitchen
      October 30, 2012

      You are welcome Alla 🙂 Reply

  • Nadine
    October 14, 2012

    Should this cake be made the day it is going to be served or can it be made a day in advance? I am afraid that it might get too soggy. Reply

    • Natasha
      natashaskitchen
      October 14, 2012

      Leftovers are good the next day, but I would assemble it the same day for best results. You can bake the cake layer a day ahead, (wrap in plastic wrap and leave on the counter overnight) and just soak it the morning of your event and frost it after it’s had a chance to soak in all the syrup. Reply

  • kat
    September 22, 2012

    Great cake!!! Just made it. Used 1/2 heavy cream in syrup since I was afraid it will get too sweet, used all syrup and it was not too wet or soggy. I was very careful not to over beat egg whites and I did froze bowl and beaters for the cream topping – TY now I know how to make perfect whipped cream (I failed it before). TY again for a great recipe!!! Reply

    • Natasha
      natashaskitchen
      September 22, 2012

      You are welcome Kat 🙂 Reply

      • kat
        September 28, 2012

        I made it for a play date and kids really liked it (as well as their parents). I went even forther and bought a serving platter just like yours 🙂 Reply

        • Natasha
          natashaskitchen
          September 28, 2012

          🙂 I’m so glad everyone enjoyed the cake! Reply

  • Nelya
    September 17, 2012

    This is one of my favorite cakes. There is a bakery in Staten Island that my friend buys them from and they are sooo good. I have not found a recipe to match it yet. We came close by buying a Pudding Cake from ShopRite and pouring tres leches on it and covering with whipped topping. I will have to try this recipe. 🙂 Reply

    • Natasha
      natashaskitchen
      September 17, 2012

      I hope you find it as good (or better) 🙂 Reply

  • alica
    July 25, 2012

    Hi. Great recipe. I had a question about evaporated milk. What size of can do you use? The bigger or the smaller one? I used 3/4 can of a bigger can (12 oz) hopefully it wont be too much. Thanks. Reply

    • Natasha
      natashaskitchen
      July 25, 2012

      It is the 12 oz can. Let me know how you like the recipe 🙂 Reply

      • alica
        July 30, 2012

        I love it, ate most of the cake my self in a few days! Ooppss!!
        But my hubby said that it was to moist, that’s why I was thinking that the 12 oz of evap. milk was too much? Reply

        • Natasha
          natashaskitchen
          July 30, 2012

          I’m glad you loved it 🙂 Did you use the whole can or 3/4 of the can? You can always use less and make it less moist. Reply

  • April 7, 2012

    This cake is awesome.
    I never ate homemade. I going to make it.
    Thanks for recipe. Reply

    • Natasha
      natashaskitchen
      April 7, 2012

      You’re welcome. Enjoy it! Reply

  • Olena
    April 3, 2012

    I tried this recipe twIce already and came accross the same 2 problems both times, even tho I really tried to make it perfectly the second time without missing any steps so I don’t know what I did wrong :/ first the cake rose really nicely in the oven but when it was done and I took it out it flattened some so it wasn’t as nice and tall and fluffy… Any idea why? And second it ended up being too soggy even with the reduction of the syrup and wiping away the extra syrup on the platter, the finished product was more soggy than moist so it was kinda interesting.. Something Im doing wrong maybe? Reply

    • Natasha
      natashaskitchen
      April 3, 2012

      I hope you are aren’t discouraged. I think you are getting a cake that’s too moist because it’s not rising correctly. Try a little less syrup next time. You may not be beating your egg whites for the right amount of time. They should be fluffy but not too stiff. If you over or under beat them, you will end up with a flatter cake. Also, what kind of baking dish are you using? I’ve had better results in my metal one. I’m not sure why it would go down after rising in the oven so well. Try leave it in a few extra minutes Your oven may take a little longer to bake it. Reply

  • Katia B.
    March 16, 2012

    Just made this cake! wow, it’s like eating air (if forget about all the calories hehe 🙂 it’s really really delicious!!!! Will make again! Thanks, Natasha! Reply

    • Natasha
      natashaskitchen
      March 16, 2012

      Awesome! I’m so glad you enjoyed it! 🙂 Reply

  • Tanya
    February 6, 2012

    hi 🙂
    Do you happen to know of a frosting that is pretty stiff and will hold any design and is not buttercream frosting? Reply

    • Natasha
      natashaskitchen
      February 7, 2012

      Hmmm, that’s a tough one. The frosting from the roulade is pretty stiff, but has cool whip in it. A chantilly frosting would be the next best thing I have, but it’s not really that stiff. I guess I should ask, what are you trying to accomplish with the frosting? Reply

    • Natasha
      natashaskitchen
      February 7, 2012

      Here’s a good one that my sister has been making and I haven’t posted. It’s very good, but again, not sure if it’s stiff enough for your purposes:
      Whipped Cream Cheese Frosting:
      8oz Cream cheese with 1 cup powdered sugar – beat well till smooth.
      Beat heavy cream in a very cold bowl till whipped.
      Fold cream cheese mix into heavy cream and add vanilla to taste (1 tsp) Reply

      • Tanya
        February 7, 2012

        I wanted to make a ruffled cake but really dont like the buttercream frosting. I was wondering if there was a yummy, yet stiff enough frosting to accomplish that. Reply

        • Natasha
          natashaskitchen
          February 8, 2012

          I don’t know if any of my creams are stiff enough to accomplish that but it does sound wonderful. Let me know if you find something good! Reply

      • Tanya
        February 7, 2012

        Also, how much heavy cream for your sister’s frosting? Reply

        • Natasha
          natashaskitchen
          February 8, 2012

          Sorry it’s 1 cup Reply

  • Natasha
    natashaskitchen
    December 25, 2011

    I updated (improved) the recipe to be 1/3 cup heavy cream for the syrup instead of 1/2 cup. Also, I included notes about wiping down the platter with paper towels after you let it soak in for at least 30 minutes. I use up two paper towels to soak up the extra syrup that wasn’t absorbed by the cake. Reply

    • Anna
      January 15, 2012

      This looks amazing, I will have to try it. Reply

  • Luba
    December 7, 2011

    This looks Ahh-mazing! I LOVE tres leches cakes from the store, but nothing beats a homemade cake. I want to make this in 2 weeks for my sons 1st Birthday 🙂 Is it really moist? I like it moist … mmmm… can’t wait to try it! Thanks for posting this 🙂 Reply

    • Natasha
      natashaskitchen
      December 7, 2011

      Yes it is super moist!! I have to wipe the cake platter with 1 to 2 paper towels afterward because it’s so moist!! You will love it! Reply

  • Ana
    October 11, 2011

    Natasha,
    Do you think this cake will be able to withstand layers? if i make this two tiered for a birthday cake? Or you think it should remain in sheet cake form? Reply

    • Natasha
      October 11, 2011

      I have never tried that. I think it will be too heavy for a layer cake. It can still be a single layer bday cake 🙂 Reply

  • Elena
    September 24, 2011

    Natasha, I made this cake just as written and it turned out to be very soggy is that how its supposed to be, or was I not supposed to use all the syrup? Also I’m not sure what I’m doing wrong but I’ve tried a couple recipes from your site and I always end up having alot of extra frosting left over. Thanks for you help : ) Reply

    • Natasha
      September 26, 2011

      You can always use less of the syrup. I usually wipe away the extra syrup and it soaks up a paper towel. As far as frosting – I love homemade frosting and lots of it!! Im pretty generous when frosting my cakes so I guess that is just my preference. This recipe is very easy to reduce the amount if you wanted to. Hope that helps 😉 Reply

  • Destiny
    August 31, 2011

    Best Coffee cake EVER!
    For Cake-
    ■1-1/2 stick Butter, Softened
    ■2 cups Scant Sugar
    ■3 cups Flour, Sifted
    ■4 teaspoons Baking Powder
    ■1 teaspoon Salt
    ■1-1/4 cup Whole Milk
    ■3 whole Egg Whites, Beaten Until Stiff
    Topping-
    ■1-1/2 stick Butter, Softened
    ■3/4 cups Flour
    ■1-1/2 cup Brown Sugar
    ■2 Tablespoons Cinnamon
    ■1-1/2 cup Pecans, Chopped
    Directions-
    Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

    Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

    In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

    Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

    Posted by Ree on June 17 2010 Reply

  • Natalia K
    August 27, 2011

    I wanted to make something easy and light today for a family get-together–and this came to mind. Will give it a try and let you know how it turns out. It looks delicious–thanks for posting :). Reply

  • Yana
    August 25, 2011

    The cake was AMAZING!! Thanks for the recipe!! Reply

  • Sandra Binks
    August 25, 2011

    Can you please post some chicken quesidilas!:)))))))))))) Reply

  • Irina I
    August 23, 2011

    Excited to make the cake! I havent baked a cake in a while and this one looks so good and at the same time easy to make! Thanks Reply

  • Irina
    August 23, 2011

    This cake turned out absolutely delicious!!! Thanks for posting such a wonderful recipe. I love the fact that it’s so moist and it feels so light. That way I don’t feel guilty eating half the cake on my own :)) Reply

  • Alina
    August 23, 2011

    I made this cake for a party and it was a big hit! Everyone loved it. Thanks for posting this recipe. Reply

    • Natasha
      August 25, 2011

      That’s awesome!! I’m always happy to hear a good report about a recipe. This recipe was shared with me and I’m happy to pass it on 🙂 Reply

  • Anastasiya
    August 21, 2011

    To Irina: I found that previously frozen whipping cream will not thicken when whipped and “extra heavy” whipping cream gets very nice and creamy, much thicker than regular whipping cream. Hope that helps too 🙂 Reply

  • irina
    August 15, 2011

    tried the cake and it was delicious!!! my new favorite now. I had a hard time with the frosting. It would not thicken. What brand of whipping cream did you use for the frosting? Reply

    • Natasha
      August 16, 2011

      Did you freeze the bowl and the whisk attachments and keep the whipping cream in the fridge until you used it? The key is to keep things very cold. Reply

  • Yana
    August 12, 2011

    Looks so yummy…debating whether to make this one or the napolian cake tonight for the hubby and kids:) Thanks for posting Natasha! Reply

  • Anastasiya
    August 12, 2011

    Natasha, I just served a store-bought tres leches cake last weekend at my husband’s b-day party and thought I should find a home-made recipe and ta-da: you read my mind!!! Can’t wait to try this one out. I tell everybody about your website, most of the dishes I served at the party were from here. (Everyone especially liked the chicken mushroom cassarole) 🙂 Love the pictures and clear directions, thanks for taking the time and effort to share such great recipes. 🙂 Reply

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