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Tres Leches Cake Recipe (VIDEO)

Tres Leches Cake has a soft and ultra-moist crumb. It is soaked with a 3 milk mixture and topped with a lightly sweetened whipped cream. This is an authentic Tres Leches Cake recipe and the best we have tried. It beats any store-bought version all day long!

We 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.

Slice of Tres Leches Cake on a plate with fork

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What is Tres Leches Cake?

Tres Leches is a popular authentic Mexican cake. 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 (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. We even bravely turned it into a Layered Tres Leches Cake!

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 the Pioneer Woman.

Tres Leches cake in casserole dish with slice removed to show moist layers

Tres Leches Ingredients:

This recipe calls for very simple ingredients, most of which are refrigerator and pantry staples. It has 3 kinds of milk poured over the cake: evaporated milk, heavy whipping cream, and sweetened condensed milk. It’s topped with a 2-ingredient whipped cream frosting. We love adding fresh berries like strawberries and raspberries over the top for a prettier presentation.

Tres Leches Ingredients with heavy whipping cream, sweetened condensed milk, evaporated milk, eggs, sugar, flour, salt and baking powder

Tips for the Best Tres Leches Cake:

  • Watch the video tutorial below before beginning to gauge the process and tools needed before starting.
  • Measure dry and wet ingredients correctly. For the flour, spoon it into dry ingredients measuring cup and level off the top.
  • Cold eggs are easier to separate into whites and yolks.
  • Fold the batter 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.
  • 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.

Moist slice of tres leches cake on a spatula with casserole beneath

Answering Your Burning Questions:

How long does tres leches cake last? You can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced.

Is Tres Leches supposed to be soggy? It is supposed to be very moist. The cake base is a sponge cake so it takes on the 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.

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. It is not recommended to freeze the cake once the syrup and frosting are added.

Fully assembled tres leches cake ready for refrigeration

How to Make Tres Leches Cake:

  1. Preheat oven to 350°F and butter a casserole dish. Set up 3 mixing bowls.
  2. Sift the dry ingredients into the first bowl. Separate egg whites and yolks into the other 2 bowls.
  3. Using an electric hand mixer beat yolks with 3/4 cup sugar on high speed, until pale yellow (2 min). Stir in 1/3 cup milk and vanilla.
  4. With clean and dry egg beaters, beat whites 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).
  5. Pour egg yolk mixture over the 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.
  6. When the cake has cooled, pierce all over with a fork and slowly drizzle on the 3-milks mixture. Let rest 30 minutes then top with whipped cream and berries.

step by step instructions for how to make tres leches cake in 3 bowls

This has to be one of the moistest cakes around. It goes down easy and you’ll savor every bite. Make this for your next party and you will become known for your Tres Leches recipe!

Moist tres leches cake on a plate topped with whipped cream and berries

Our Best Potluck Desserts:

If you’re looking for more party favorite desserts that are simple to make, transport well and can even be made ahead, you will love these dessert recipes.

Watch Natasha Make this Tres Leches Cake:

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Tres Leches Cake Recipe

4.94 from 211 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 2 hours
Tres Leches Cake Dessert

Tres Leches Cake has a soft and ultra-moist crumb. It is soaked with a 3 milk mixture and topped with a lightly sweetened whipped cream.

Skill Level: Easy/Medium
Cost to Make: $8-$14 (varies by fruit used)
Keyword: tres leches cake
Calories: 415 kcal
Servings: 12 people

Ingredients

Ingredients:

Syrup:

Frosting:

  • 2 cups heavy whipping cream
  • 2 Tbsp granulated sugar
  • 1 cup berries to garnish, optional

Instructions

How to Make Tres Leches Cake Base:

  1. Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up three mixing bowls.

  2. 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.

  3. 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.

  4. 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)

  5. Pour egg yolk mixture over the flour mixture and combine gently with a spatula.

  6. 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:

  1. 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.

To Make the Whipped Cream Frosting:

  1. 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 Facts
Tres Leches Cake Recipe
Amount Per Serving
Calories 415 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 148mg49%
Sodium 153mg7%
Potassium 302mg9%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 35g39%
Protein 8g16%
Vitamin A 921IU18%
Vitamin C 2mg2%
Calcium 207mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We first published this recipe in 2011. We updated the photos and recipe Dec 2019, baking and serving out of a casserole dish and adding a little more evaporated milk to achieve that signature moistness of an authentic tres leches cake. Here is what the original photo looked like: 

Tres leches cake slice on a plate with fresh strawberries

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • K Golden
    June 19, 2021

    Is the nutritional facts on this recipe for the whole recipe or one piece?

    Reply

    • Natashas Kitchen
      June 19, 2021

      Hi K! Great question! That would be per serving! This recipe serves 12 people, so that it would be 1 slice. I hope that’s helpful!

      Reply

  • Melissa
    June 17, 2021

    I want to make this cake for my fathers birthday (tres leches is his favorite), though I have a question regarding the pan. If cooked with a metal pan would that change the time and temp. of the recipe? The casserole idea is wonderful but I cannot afford it lol.

    Reply

    • Natashas Kitchen
      June 17, 2021

      Hi Melissa, although I made this in a ceramic pan, I bet it could still work in a metal pan. My Layered Tres Leches cake was made in round cake pans. Depending on the type of metal, there may need to one adjustment but it’s hard to say without trying it on one big metal pan myself.

      Reply

  • HJ
    June 16, 2021

    Iv made this cake twice both times it tastes amazing however it collapsed both times 😔😔😔 can anyone help?

    Reply

    • Natasha's Kitchen
      June 16, 2021

      Hi HJ, could you have underbaked or made any other modifications or changes made in the recipe process or ingredients? I suggest watching the video to see where things started to look different in the process to identify the cause.

      Reply

  • Raegann W
    June 15, 2021

    I made this cake as a surprise and it turned out perfect! It is a lot easier to make than I was expecting! I followed the video and it came out amazing! Highly recommend it, thank you!!

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Hi Raegann, so great to hear that it turned out great! Thanks for your wonderful review and feedback, we appreciate it.

      Reply

  • Mary Melvin
    June 14, 2021

    Can this be made into a layer cake?

    Reply

  • Arwa Ali
    June 12, 2021

    Hello from Qatar,
    Had watch your Tres leches cake recipe so many times and always wanted to try it out.. Finally I did make it and it was super yummy, moist and yummy cake. My family enjoyed it sooooo much. Thank you for sharing this wonderful recipe.

    Reply

    • Natashas Kitchen
      June 12, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Arwa! I’m so happy to hear my recipes are being tried all the way in Qatar! I’m so inspired!

      Reply

  • Dee
    June 10, 2021

    Hi! I’ve made this recipe before and let me tell you, it was amazing! I want to make a bigger cake for a birthday, would I be able to double the recipe and bake it in a big pan?

    Reply

    • Natashas Kitchen
      June 10, 2021

      Hi Dee! I’m so happy to hear you say that! Thank you for that wonderful review! The I bet this could work in a bigger pan! You’ll likely need to double the recipe.

      Reply

  • Amrita
    June 6, 2021

    Hi,can I half the recipe?

    Reply

    • Natasha's Kitchen
      June 6, 2021

      Hi Amrita, I haven’t tried that but you can click on the serving size and scale the recipe down to half of the recipe which should work then bake in a smaller square baking pan.

      Reply

  • lauren
    June 2, 2021

    I followed the recipe perfectly but it didn’t turn out right. It looked amazing coming out of the oven but as it cooled it completely collapsed. I was very careful to not over mix so it’s pretty disappointing. I’m sure it will taste fine but it looks awful.

    Reply

    • Natasha
      June 3, 2021

      Hi Lauren, could you have underbaked or made any other modifications or changes made in the recipe process or ingredients? I suggest watching the video to see where things started to look different in the process to identify the cause.

      Reply

  • Afia
    June 2, 2021

    Hi natasha, can I reduce sugar in this recipe. Like 100 grams.

    Reply

    • Natasha's Kitchen
      June 2, 2021

      Hi Alfia, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Sara
    May 30, 2021

    I made this cake today for my granddaughter’s baptism. It was amazing! I added a little cinnamon sugar to the top and then chocolate covered strawberries to decorate. There were no leftovers. Thank you for sharing this recipe!

    Reply

    • Natasha's Kitchen
      May 30, 2021

      You are very welcome, Sara. Thank you for your suggestions and good review! Glad you enjoyed it.

      Reply

  • Daffodils B.
    May 21, 2021

    This cake looks amazing! I can’t wait to try the recipe. Can parchment paper be put in a casserole dish for easy removal of the cake? Will it affect the rising of the cake?

    Reply

    • Natashas Kitchen
      May 22, 2021

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

      Reply

  • Ardith
    May 21, 2021

    Should I adjust baking time if I cut recipe in hlf and cook in smaller pan?

    Reply

    • Natashas Kitchen
      May 21, 2021

      Hi Adrith, Here’s some tips one of our readers shared about halving this recipe “I halved the recipe as it was just 2 of us in an 8×8 casserole dish, it was ready in my oven after 25 mins. I also switched the qtys for the 2 milks as I don’t like overly sweet desserts and used normal milk instead of the evaporated milk as I couldn’t find it.” I hope that helps!

      Reply

  • Ayesha
    May 20, 2021

    Turned out Great! Followed recipe exactly to the dot. Made it multiple times in a short span of time and gone each time with request for more! Will be making frequently using this fool proof recipe for baking novices like me.

    Reply

    • Natashas Kitchen
      May 20, 2021

      That’s so great, Ayesha! Thank you so much for sharing that lovely review with me.

      Reply

    • Lena
      June 6, 2021

      Would I be able to use substitute cake flour for the recipe?

      Reply

  • Christel
    May 15, 2021

    Hi! Can I use mango instead of berries? Thank you

    Reply

    • Natasha's Kitchen
      May 16, 2021

      Hi Christe, I honestly haven’t tried that yet to advise but I think it would be a good experiment! If you try that, please share with us how it goes.

      Reply

  • Deepika
    May 14, 2021

    How can I make this for 4 people as quantity will be very less and I am not sure how it will turn out..plz guide

    Reply

    • Natasha
      May 14, 2021

      Hi Deepika, I haven’t tried that but you can click on the serving size and scale the recipe down to half of the recipe which should work then bake in a smaller square baking pan.

      Reply

  • Lara D
    May 14, 2021

    i did one size of the cake and 1.5 size of the syrup and it came out so yummy and liquidy like my fiance likes! Thank you for the recipe!

    Reply

  • Nen
    May 14, 2021

    Wanted to thank you for this wonderful recipe. I am by no means an expert in the kitchen (… in fact I can be quite dangerous in it!), but my parents and my baby sister were visiting and my hubby had asked me to bake a dessert. Long story short, I added a homemade strawberry filling between the cake and whipped cream topping, wonderful, in season, sweetest strawberries. We celebrated belated birthdays and had a wonderful family treat. Another sweet memory at the dining room table.

    Reply

    • Natasha
      May 14, 2021

      Hi Nen, that sounds really wonderful! Can you share how you made the strawberry filling before adding the cream?

      Reply

  • Christina White
    May 13, 2021

    I wanted to make this cake on Sunday for Mother’s Day, but my husband didn’t want it and I told him it wasn’t for his day. It’s for mine. I was then hesitant on making it thinking he wouldn’t even try it. Well surprise surprise he liked it, so much that he had three slices that day and by the third day it was gone. My kids liked it so much that my son said he wanted it for his birthday. My birthday is in a couple of weeks, so I think I’ll be making it sooner.. thank you for this great recipe.

    Reply

    • Natashas Kitchen
      May 13, 2021

      That’s when you know somethings good! I’m so glad you BOTH enjoyed it!

      Reply

  • Brissa Regalado
    May 12, 2021

    I absolutely love this Tres Leches recipe. I’ve made it quite a few times and it’s always a hit. My cousin wants me to make her one but wants the cake to be chocolate. How would I go about doing that and still keep it spongy?

    Reply

    • Natashas Kitchen
      May 12, 2021

      Hi Brissa, I honestly have not tried this as a chocolate version, so you might need to google that. Since baking is so much of a science, I can’t make any recommendations without testing them first.

      Reply

  • Trena D.
    May 10, 2021

    Great recipe! I’ve made this twice, the first time parts of my cake were dry and I think it’s because I baked it too long. The second time, I convection baked for just 22 min at 325 degrees and it was perfect. I also used coconut milk from the can instead of whipping cream to soak the cake and used the whole can because we like the cake really moist. Delicious! Everyone loved it, thanks for the great recipe Natasha!

    Reply

    • Natashas Kitchen
      May 10, 2021

      Thank you so much for sharing that with me.

      Reply

  • Christian
    May 10, 2021

    Hi Natasha. I loved the Recipe. Just one thing I want my cake to be more moist. It’s a little to firm for my liking. Anything you would recommend doing next time? Flavor was perfect. Thank you

    Reply

    • Natashas Kitchen
      May 10, 2021

      Hi Christina, the cake layers should be night and airy; I would make sure they were whipped and baked properly. IF you wanted more moisture, you could add more syrup.

      Reply

    • Sue
      May 31, 2021

      Instead of using a fork to poke holes, I’ve used the end of a wooden spoon. Holes are bigger so the cake absorbs the milk mixture easily. Made a big difference in the moisture.

      Reply

  • Karen
    May 10, 2021

    This cake was absolutely delicious and I got so many compliments and requests for the recipe. I made it the night before, refrigerated it and whipped the cream for the frosting just before serving. I will definitely be making this again!

    Reply

    • Natashas Kitchen
      May 10, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Nelson Figueroa
    May 8, 2021

    Hi Natasha. I wanted to thank you for teaching us so much through your blog. We’ve learned more than just recipes from you. Also, Could you tell me where you get your nutrition chart from? Or what tools you use to make it yourself? I couldn’t find it in the “start a blog” section. Thanks for the help!

    Reply

    • Natasha's Kitchen
      May 9, 2021

      You are very welcome, Nelson. I’m so glad you loved it! When I need a quick answer; I have used Caloriecount.com (their recipe analyzer is free).

      Reply

  • Rosa Elena Luttenberger
    May 8, 2021

    I live in Austria, what can I use to substitute instead of the condensed milk we do not have it here
    Please help me.

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Hi Rosa, I honestly haven’t tried any substitute for condensed milk yet to advise. You might google some substitutes for sweetened condensed milk for ideas but I cannot guarantee that it will work since I haven’t tested that yet.

      Reply

  • Maria
    May 8, 2021

    I’ve made this 3 times now. Delicious and much better than the bakeries and store bought. Thank you for the recipe and video!

    Reply

    • Natashas Kitchen
      May 9, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Maria!

      Reply

  • Katrina
    May 8, 2021

    This is seriously good! Everyone loved it! I followed the recipe and didn’t change anything. Just added some cocoa powder dusting since we like chocolate.

    Mine also cooked faster, just 25mins in the oven and it was ready.

    Reply

    • Natasha
      May 8, 2021

      I’m so happy you loved it and thanks for sharing your tip about using cocoa on top afterwards. Yum!

      Reply

  • Lou F
    May 7, 2021

    Great recipe! Just tried it after watching Natasha’s video a couple times. Cake came out of the oven perfect after 30 minutes, but lost some volume while cooling on wire rack in glass pan. Next time I will butter pan less, increase time whipping yolks and whites, fold in gently and see if that makes it a little less dense. All in all, a great first attempt! Delicious and easy to follow along! Thanks Natasha!

    Reply

    • Natasha's Kitchen
      May 9, 2021

      Sounds good and thanks for sharing your experience making this recipe. Please share with us how it goes next time but it will surely be great!

      Reply

  • JoAnna
    May 7, 2021

    Easy to follow recipe. I was curious about the comment about fresh air and eggy odor. Is there any scientific backing to that claim?

    Reply

    • Natasha
      May 7, 2021

      Hi JoAnna, I’m not sure about the science but it’s something I’ve noticed many times over the years and I have a sensitive sniffer. Some people may never notice it but I did and was bothered by it. I’m glad you enjoyed the recipe!

      Reply

  • Ashi
    May 7, 2021

    Is the 9 oz quantity for the condensed milk by weight or volume?

    Reply

  • Stephanie
    May 7, 2021

    I followed the recipe exactly, but the cake pulled away from the pan after cooking. There is large gap all the way around the pan. I mixed it according to instructions. Any idea on what could have happened?

    Reply

    • Natasha
      May 7, 2021

      Hi Stephanie, that can happen if you have a pan that has slanted edges. It will pull away some from most pans, but a gap would probably be due to the type of pan used.

      Reply

  • Augustine
    May 6, 2021

    Can I sub the whole milk with 1%?

    Reply

    • Natashas Kitchen
      May 6, 2021

      Hi Augustine, I haven’t tested that with 1% to advise. It does work well with 2%, however.

      Reply

  • Dinorah Mejeur
    May 5, 2021

    Hi Natasha! I was wondering if I can double the recipe (24 servings) and make it in a aluminum pan instead? If yes, should it be baked at the same temperature and same 30 minutes ? Thank you!

    Reply

    • Natasha's Kitchen
      May 5, 2021

      Hi Dinorah, someone else shared this “I doubled the recipe and fed 12 people. I definitely will make it again. My goto recipe for tres leches. Thank you for posting!!” I haven’t personally tested it yet to advise of the timing but I hope that helps.

      Reply

  • Nancy
    May 5, 2021

    Started over….found my mistake….such a silly mistake. Looks like the picture now…

    Reply

  • Nancy
    May 5, 2021

    I followed the directions to a tee.

    Reply

    • Natashas Kitchen
      May 5, 2021

      That’s so great!

      Reply

  • Nancy
    May 5, 2021

    My egg whites didn’t peak???? Cake didn’t rise much…smells good …not sure what I did wrong???

    Reply

    • Natasha
      May 5, 2021

      Hi Nancy, make sure when whipping eggs that your bowl and egg beaters are clean, dry, and free of any grease, otherwise the eggs are difficult to beat. Also, room temperature eggs are easier to beat to the right consistency and make sure to use an electric mixer. It would be difficult to whip it by hand.

      Reply

  • Maria
    May 4, 2021

    Hello! I want to make this on mother’s day. But I want to bake it in an 8inch or 6 inch tin foil container. How many pans can it make in 1 batch?

    Reply

    • Natashas Kitchen
      May 4, 2021

      Hi Maria, I recommend taking a look at our Layered Tres Leches cake to get a better idea. It’s the same recipe in a 9″ pan

      Reply

      • Adriana
        May 5, 2021

        I made in a 9 inch few times! 3 eggs and use half of the rest of the ingredients

        Reply

        • Natashas Kitchen
          May 5, 2021

          Thank you so much for sharing that with me.

          Reply

  • Lana
    May 4, 2021

    I love your tres leche cake and make this for my sister’s birthday each May. Can I use this recipe for tres leche cupcakes?

    Thank you!

    Reply

    • Natashas Kitchen
      May 4, 2021

      I haven’t tried turning this into cupcakes to advise of the measurements. You might need to experiment on that one. Please share with us how it goes if you try it!

      Reply

  • Shiela
    May 3, 2021

    hi natasha! can i make the batter ahead then bake it the next day?

    Reply

    • Natashas Kitchen
      May 3, 2021

      Hi Shiela, I recommend baking the batter as soon as you make it. The cake relies on the whipped volume to rise and hold its shape. You can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced. You can store just the bare layers also, I would just make sure to cover with plastic wrap overnight and refrigerate.

      Reply

  • Anju
    May 2, 2021

    Hi Natasha,
    Making this tres leches cake in the UK where we do not have heavy whipping cream. What would be the best alternative please?

    Reply

    • Natashas Kitchen
      May 3, 2021

      Hi Anju, heavy whipping cream is the same as 48% double cream in the UK.

      Reply

  • Rebecca Gray
    April 27, 2021

    I haven’t tried your tres leche recipe, but I ate the most amazing coconut tres leche cake in a little cafe in Cajamarca, Peru! It was kind of like traditional tres leche but with coconut on top…but kind of like a macaroon on top.
    Ever made anything like that?

    Reply

    • Natasha
      April 27, 2021

      Hi Rebecca, I haven’t tried anything like that but it sounds delicious!

      Reply

    • Cara S
      May 8, 2021

      Hi Rebecca I believe what you had was Bolo de Toalha Felpuda which is a Brazilian/South American coconut cake very similar to Tres Leches. One of my favorite cakes!!!

      Reply

  • Nancy
    April 25, 2021

    I have been wanting to make tres leches and have had my eye on your recipe for a while. I finally made it today and am so happy I did. It is absolutely delicious!

    Reply

    • Natasha's Kitchen
      April 25, 2021

      Perfect! Happy to hear that you enjoyed this recipe, Nancy. Thank you for your awesome review!

      Reply

  • Ada Felix
    April 23, 2021

    Hi Natasha,
    What milks can I use to substitute yours. I am super lactose intolerant, but love tres leches.

    Reply

    • Natasha
      April 24, 2021

      Hi Ada, I honestly haven’t tested any nut milk or milk substitutes. You might google to see if someone has made a dairy-free tres leches for ideas and then just use our base. Decorating with whipped coconut milk (the coconut milk from the can) might work well.

      Reply

  • Fátima
    April 22, 2021

    Hi!
    My family and I love tres leches cake 🍰 thank you for sharing this great and easy to follow recipe.
    I have a question about mixing the egg whites with the batter. How careful do I need to be so I don’t over mix it? Will the cake come out different if I don’t mix enough?

    Reply

    • Natashas Kitchen
      April 23, 2021

      Hi Fatima, I would recommend watching the video and getting it to the same consistency. The cake relies on that volume of the egg whites and batter to stay nice and fluffy.

      Reply

  • Shevoli
    April 22, 2021

    Hi natasha, can I make the cake in a normal cake tray and transfer to a dish?

    Reply

    • Natashas Kitchen
      April 22, 2021

      Hi Shevoli, If you’re transferring it, I would recommend transferring it before you soak the layers.

      Reply

  • Armila
    April 21, 2021

    Great recipe!— moist and flavorful sponge that held its texture well. Not soggy at all!
    Note: maybe it was just my oven, but the cake was done in 16 mins!

    Reply

    • Natasha's Kitchen
      April 22, 2021

      That’s great! I’m glad you enjoyed this recipe, Armila. Thanks for your good comments and review.

      Reply

  • Niki
    April 19, 2021

    Natasha, this is an amazing recipe! I am a young baker, and you have inspired me from the beginning. The reason I started baking was because of you. And now, I’m known all around my school for the great things I make. Thank you so much.

    Reply

    • Natashas Kitchen
      April 19, 2021

      I’m so inspired reading your review. Thank you, Niki!

      Reply

  • Elise
    April 19, 2021

    Hi! This recipe is super tasty and I honestly just wanted to thank you. I’m 15 and have been following your recipes for ages to teach myself to cook. I just got accepted into a culinary high school and landed my first job as an apprentice pastry chef at a fancy Mexican restaurant. If it wasn’t for your recipes, I probably wouldn’t have found that I enjoy cooking so much! Thank you! (:

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Wow, congratulations! That is so inspiring, thank you for sharing that with us. I wish you all the best!

      Reply

  • Sarah
    April 18, 2021

    Hey Natasha! Love your recipes!
    What can we do if we can’t find evaporated milk?

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Hi Sarah, regular milk 2% or whole milk will work just fine.

      Reply

  • Dena Moody
    April 18, 2021

    Would I need to double this recipe for a half sheet cake? Looks great.

    Reply

    • Natashas Kitchen
      April 19, 2021

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

      Reply

  • Amrita
    April 18, 2021

    Hi Natasha. I really want to try this recipe but I just have one question. Should the egg whites & yolks be at room temp before beating? I know you mentioned above that they are easier to separate when cold.

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi Amrita, no, they do not need to be at room temperature.

      Reply

  • Lisa
    April 17, 2021

    THIS IS THE ONE! Made this for my husband’s birthday. This is the tres leches recipe the way it should be! Your tips and photos were very helpful as this was my first time making tres leches the proper way. It was delicious!

    Reply

    • Natashas Kitchen
      April 17, 2021

      Thank you for that wonderful review, Lisa! It sounds like you have a new favorite!

      Reply

      • A'Isha
        April 30, 2021

        How Long Do You Let It Sit Before Cutting Into It?

        Reply

        • Natashas Kitchen
          May 1, 2021

          Hi A’Isha, since this cake rests and gets cold before the frosting, it can be enjoyed right away. We prefer it slightly cooked so you can refrigerate it until you are ready to serve.

          Reply

  • Emma C
    April 16, 2021

    Terrific recipe. I’ve been making tres leche for years but constantly tweaking the sponge recipe. I discovered I had a casserole dish this size and it came out perfect. However Venezuelan style tres leche uses a meringue topping instead of whipped cream. I also choose to add about a tablespoon of dark rum to my syrup. So for a twist some readers may like to try, follow Natasha’s cake and syrup, then instead of whipped cream and berrie make a simple meringue with egg white and sugar, spread or pipe this on top and pop in oven just long enough to set the meringue and give it a hint of colour.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Hello Emma, so nice to know that. Thank you for sharing your experience making this recipe and for your suggestions. We appreciate it!

      Reply

  • Sandy
    April 16, 2021

    I made the Tres Leche cake for my daughter’s birthday which was what she wanted and it came so good. Everyone loved it. I am yet to try the Red Velvet and Cheesecake soon. Thank you for your great recipe. Love it.

    Reply

    • Natashas Kitchen
      April 16, 2021

      One of our favorite cakes! I’m so glad you enjoyed it, Sandy!

      Reply

  • Sandy
    April 16, 2021

    I made the tres leche cake for my daughter’s birthday which was what she wanted and everyone loved it. I made it again and it came out great. i am yet to try the Red Velvet cake soon as well as the cheesecake. Thank you for these great recipe.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Perfect! Glad the cake was a hit, Sandy. Thanks for sharing that with us and please let us know how it goes if you try the red velvet cake next time.

      Reply

  • Sharon M
    April 14, 2021

    This has now become one of our favorite desserts. I had never made this cake before – your instructions were perfect & it turned out very yummy!

    Reply

    • Natasha's Kitchen
      April 14, 2021

      I’m very happy to hear that you were satisfied! Thanks for your great review, Sharon.

      Reply

  • Ruthie
    April 12, 2021

    Hi!! Made this after supper, which was a bad idea to start so late, it kept my children up waiting to try it! They love all of your recipes that I have tried so far. They have all turned out and I just love how easy your tutorials are! Thank you so much! This was a big hit with them tonight, way past bedtime but I got great reviews from both of them. I recorded them devouring their shared piece. Thank you for all of your amazing recipes and fun video tutorials. You have a beautiful family!

    Reply

    • Natashas Kitchen
      April 12, 2021

      That is the best when kids and the family love what we moms make. That’s so great!

      Reply

  • Ravzz
    April 12, 2021

    Hi Natasha,

    My husband made this cake for me using you recipe. It was very delicious. Thanks for the amazing tips

    Reply

    • Natashas Kitchen
      April 12, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that with me, Ravzz!

      Reply

  • Amy Wonder
    April 12, 2021

    I’m allergic to sweetened condensed milk, can I replace with whole milk?

    Reply

    • Natasha
      April 13, 2021

      HI Amy, it would be missing the sweetness. You might google some substitutes for sweetened condensed milk for ideas.

      Reply

    • Naomi Draper
      April 16, 2021

      I have made it with sweetened condensed coconut milk & it was delicious. Maybe you could try that?

      Reply

  • Darci
    April 11, 2021

    Love this recipe!! Tres Leches is my husband’s favorite cake and what he wants for his birthday every year so I’ve tried several different recipes over the years. I’m happy to say that my search has ended and this is the recipe that I will be using from now on!! So yummy!! Thank you!!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      I’m very happy that you found this recipe! I’m glad your search is over, thank you for your wonderful comments, Darci.

      Reply

  • Sherri Hann
    April 9, 2021

    If I’m leaving this overnight soaking in the syrup, soul I cover it in the fridge or just put it in the fridge with no cover?

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Sherri, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced. I would just make sure to cover with plastic wrap overnight and refrigerate.

      Reply

  • rida
    April 9, 2021

    does this work without any fat like butter or oil?

    Reply

    • Natashas Kitchen
      April 9, 2021

      Hi Rida! That’s right!

      Reply

      • Joy Beck
        April 16, 2021

        Hi Natasha! Just love you!! Can I refrigerate over without the topping and make next day when I’m ready to serve?

        Reply

        • Natashas Kitchen
          April 16, 2021

          Hi Joy, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced. You can store just the bare layers also, I would just make sure to cover with plastic wrap overnight and refrigerate.

          Reply

  • Jana Messina
    April 5, 2021

    I made this cake for my mother in-laws Birthday and it was very delicious! Thankyou

    Reply

    • Natashas Kitchen
      April 5, 2021

      You’re welcome! I’m so happy you enjoyed it, Jana!

      Reply

  • Astrid Raghubansie
    April 5, 2021

    My sister in law made this cake and it was amazing. It was gone so fast.
    This is now our favourite cake. Love it so much. Dont have a picture but just leaving a comment. Love your recipes.

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Thank you for your great feedback, Astrid. Glad you enjoyed this cake!

      Reply

  • MB
    April 4, 2021

    I made the cake and it was an absolute hit. I read through the comments and also had the center “deflate”. I saw you recommended mixing more. Would elevation effect it? Baking at 7k.

    Reply

    • Natasha
      April 5, 2021

      Hi MB, you might google to see what modifications need to be made for baking at your elevation. That could definitely be the cause.

      Reply

  • Camille
    April 3, 2021

    Just made this Tres Leches this morning. (FYI I never write reviews). It’s A-MA-ZING. I used to buy from a small town bakery in IL and since I moved to MA I’ve been wanting to try. This is near perfection. (I didn’t beat my whites long enough so the cake ended up flat after taking it out of the oven…my mistake). It tastes fabulous not too sweet and perfectly spongy. Thanks Natasha!

    Reply

    • Natashas Kitchen
      April 3, 2021

      Wow! Thank you for that wonderful review! I’m so glad you enjoyed it!

      Reply

  • Amanda
    April 2, 2021

    Delicious. Everyone has told me this is the best tres leches cake they have tried. Would there be any way to make these into cupcake form? If so how long/what temperature?

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Amanda, I haven’t tried turning this into cupcakes to advise of the measurements. You might need to experiment on that one. Please share with us how it goes if you try it!

      Reply

  • Jenna
    April 2, 2021

    BOMB!!! Best cake ever! Thank you for sharing

    Reply

    • Natashas Kitchen
      April 2, 2021

      I’m so glad you enjoyed it, Jenna! Thank you for the wonderful review!

      Reply

  • Nanette
    March 26, 2021

    Natasha, this sounds like an amazing recipe! I’m about to make it in a pan that’s in the shape of an “M”. I’d like to take it out of the pan as I’m taking this to someone’s house. Would you take it out of the pan and then add the milks? Or soak it in the pan, then flip over after it soaks?! Your input would be greatly appreciated!

    Thank you!!

    Reply

    • Natashas Kitchen
      March 26, 2021

      Hi Nanette, I would soak it through on our serving plate.

      Reply

  • April
    March 25, 2021

    I subbed one-for-one gluten free flour and only had 1 pint of heavy whipping cream which I divided into the milk syrup and topping, so I adjusted the sugar for the topping accordingly.. otherwise followed the recipe and it turned out DELICIOUS!

    Reply

    • Natashas Kitchen
      March 25, 2021

      I’m so happy to hear that! Thank you for sharing your great review.

      Reply

  • Lisa Walker
    March 25, 2021

    This recipe is PERFECT!!! The consistency of the cake is amazing! It was a HUGE hit with my students! I have a question. I have been searching for the perfect soft, spongey and moist vanilla cake for years now. I don’t know how many different recipes I have tried in all different methods of making it but they always come out too dense and dry and just not moist enough. Can I add butter or oil to this recipe to get a regular vanilla cake out of it that I could layer and frost?

    Thank you for your help!

    Reply

    • Natasha's Kitchen
      March 25, 2021

      Thank you so much for your kind words and wonderful review, Lisa. I’m glad you loved this cake! I honestly haven’t tried that to advise but I think it’s worth experimenting with. If you try that, please share with us how it goes.

      Reply

  • Fayeza K
    March 24, 2021

    this is THE recipe for tres leches, this is my husband’s favorite cake and we frequent a local bakery to for a hearty piece of this cake. I had told my husband that I’m competing with that bakery’s tres leches and boy was he impressed!! I didn’t change anything from this recipe and watched the video couple of times to get it just right. I did make extra milk mix for mr. husband which was needed for our preference, and I had let it sit for 3 hours before serving and I thought the very base of the cake wasn’t as moist. but this morning I had some and it is perfection!!!! so maybe let it sit out for a bit longer. Overall 10/10. I made it for my husband’s birthday and all his family loved it and couldn’t believe I made it from scratch. Thank You Natasha !!

    Reply

    • Natashas Kitchen
      March 24, 2021

      Wow! That’s just awesome! Thank you for sharing your wonderful review Fayeza!!

      Reply

  • Linda
    March 24, 2021

    Morning natasha,I was seeing the receipe for tres leeches and it looks amazing but just to let you traditional tres leeches is incorporated in the cake and in the frosting too you use 3/4 the milk mixture to the cake and the rest to the heavy cream do not add sugar but do add vanilla try it you will love it my great grandma taught me that one so it’s a hit in mexico thanks for your recipes

    Reply

    • Natashas Kitchen
      March 24, 2021

      Thank you so much for sharing that with us Linda!

      Reply

  • Oksana
    March 22, 2021

    Hi. I love this cake. I I’m a BIG fan of moist cakes. I made it a dozen times already. I have a question though. I thought to make it with a twist – add some coconut into a batter. Do you think it will deflate the cake after baking?

    Reply

    • Natasha's Kitchen
      March 22, 2021

      Hi there Oksana, good to know that you have done this recipe a lot already. I haven’t tried adding some coconut into the batter yet but I would be interested in finding out too how it goes! If you do an experiment, please let us know how you liked that.

      Reply

  • Richard VanGiesen
    March 21, 2021

    I added 1 tbl lemon juice and zest of 1 lemon to soaking solution and let it sit overnight in fridge. Next level!!!

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Love it! Thank you for your suggestion, Richard.

      Reply

  • Bonnita
    March 19, 2021

    Could you make this with chocolate cake instead of vanilla cake?

    Reply

    • Natashas Kitchen
      March 19, 2021

      Hi Bonnita, I honestly have not tried this as a chocolate version, so you might need to google that. Since baking is so much of a science, I can’t make any recommendations without testing them first.

      Reply

  • Cornelia Vick
    March 18, 2021

    Fabulous recipe. Saw last week and made. Everyone loved it and wanted the recipe and some to take home…… I sis the strawberries on top as you showed. It was a great evening with friends…. Love your recipes……..Thanks…

    Reply

    • Natasha's Kitchen
      March 18, 2021

      I’m glad it was a hit! Thanks for your good comments and feedback, Cornelia. We appreciate it.

      Reply

  • connie Adams
    March 18, 2021

    Don’t know what i did wrong but it’s not eatable at all 🙁

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hi Connie, I recommend rewatching the video a couple more times and checking out the other comments below the recipe for more tips.

      Reply

  • ID
    March 15, 2021

    Can i reduce the sugar to maybe 1/2 c in total?

    Reply

    • Natasha's Kitchen
      March 16, 2021

      I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Patricia
    March 14, 2021

    I am not an experienced cake maker. The first time I made this, it turned out good but after reading the comments here, I realized I could have beaten the yolks for a bit longer. So the second time around, that’s exactly what I did. And OMG!!! It came out PERFECT! I am now able to make one of my faaaavorite cakes! Thank you for this recipe! ❤️

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Yay, that is so awesome! I’m happy that you were able to make a perfect tres leches cake. Thanks for your wonderful comments and review.

      Reply

      • Veronica Spensley
        March 18, 2021

        I Love all your cooking recipes, thanks for sharing. God bless you and to your family

        Reply

        • Natashas Kitchen
          March 18, 2021

          I’m so happy you’re enjoying our recipes Veronica!

          Reply

  • sandra watson
    March 14, 2021

    Made this for my sons girlfriend. I have never had one but she says it was like she expected and was pleased.

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Good to know that, Sandra. Thanks for sharing!

      Reply

  • Sylvia Lopez
    March 13, 2021

    I got huge kudos from my teenage kids! Thank you for sharing ~ this is definitely a keeper!

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Yay, that is awesome! I’m glad they loved it.

      Reply

  • tiffany
    March 12, 2021

    absolutely love this recipe!! i was wondering if i could place the batter into a cupcake tin & make tres leches cupcakes? if so, do you know what temperature and how long it should be baked for?

    Reply

    • Natashas Kitchen
      March 12, 2021

      Hi Tiffany, I haven’t tried turning this into cupcakes to advise of the measurements. You might need to experiment on that one. Please share with us how it goes if you try it!

      Reply

  • Helen Rose Chapman
    March 10, 2021

    I vacationed in Mexico a couple years back and I tried this cake and I loved it!! Since I can’t go back to Mexico I decided to try my own and it was amazing!! This cake is so moist and light and fluffy. It is hands down one of the best cakes I’ve ever made

    Reply

    • Natasha's Kitchen
      March 10, 2021

      Wow, that’s really great feedback. Thank you so much for sharing that with us, Helen! I’m glad you loved the recipe.

      Reply

  • Abby Ballard
    March 10, 2021

    My best friend and I started a small bakery in her house and my boyfriend wanted this cake so we made two so we could test it we agreed it was perfect

    Reply

    • Natashas Kitchen
      March 10, 2021

      I’m so glad you enjoyed that! Thank you for sharing that with me, Abby!

      Reply

  • Freny
    March 8, 2021

    Fabulous recipe! I have already made it 3 times and every time I make it there are no leftovers 🙂

    Reply

    • Natashas Kitchen
      March 8, 2021

      That’s when you know it’s good! I’m so glad you enjoyed it!

      Reply

  • morpheus
    March 5, 2021

    Hi natasha could you please write this recipe in grams ,that would be a big help to be

    Reply

    • Natashas Kitchen
      March 5, 2021

      If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Bilqees
    March 5, 2021

    Please can i bake it in a loaf pan, slice it put in small containers?

    Reply

    • Natasha's Kitchen
      March 5, 2021

      Hi there, I haven’t tried that yet but I imagine that will work. Please share with us how it goes if you do an experiment.

      Reply

    • Hope M.
      March 8, 2021

      Hi. I am making this at the moment and baked them in 3 loaf pans. They turned out well!

      Reply

      • Natashas Kitchen
        March 8, 2021

        Thank you so much for sharing that with us.

        Reply

  • Maria
    March 4, 2021

    Hi, I just want to thank you on this awesome cake! I bake it all the time for my 4 kids. I was wondering what would be the time in the oven if I double the recipe? can you double it? Thanks:)

    Reply

    • Natasha's Kitchen
      March 4, 2021

      Hi Maria, thanks for your wonderful review. I imagine that will work but I have not tried doubling it yet to advise of the time. You might want to check the comments section if others have already tried it.

      Reply

  • Vasudha
    February 26, 2021

    Hi! I was wondering if I can substitute whole milk instead of the heavy whipping cream in the syrup bit?

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Vasudha, without trying those substitutions, it is hard to say. If you happen to experiment, I would love to know how you like it.

      Reply

  • Danielle Pettigrew
    February 26, 2021

    I love the cake and flavor but it came out super uneven. Did I not incorporate the egg whites well enough?
    I’m still going to chow down on this but was wondering what I did incorrectly?

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Danielle, It should not sink in the middle or be uneven; it should be pretty leveled. Some tips, 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

  • Debbie
    February 25, 2021

    Can you completely assemble the cake and refrigerate over night or should I wait and add the frosting in the morning before taking it to work?

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Debbie, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced.

      Reply

  • Lina
    February 25, 2021

    Hey! This cake looks amazing! I want to make it and was wondering do you think it would work if I made it a layer cake ?

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hi Lina, we have a recipe for that; this layered Tres Leches Cake HERE is what you’re looking for 🙂 I hope that helps.

      Reply

  • Lee
    February 23, 2021

    It’s my first time trying this recipe (because I was kinda intimidated making it haha). I had strawberries and thought, why not try this recipe that I’ve been wanting to try so bad. I came across this recipe and man!!!!!! ***why haven’t I tried this cake before *** IT’S SO SO GOOD! SURPRISINGLY HEAVENLY!!!! Especially if you let the cake rest in the fridge soaked in that tres leches. IT’S WORTH THE WAIT! It’s just that, it has an uncomfortable eggy smell that I didn’t enjoy after baking the cake (but it’s now looooong gone haha) and I think you’ll just need a bit more tres leches for the cakes to be soaked completely. But honestly, YOU GUYS NEED TO TRY THIS CAKE ASAP! Thank you for this lovely recipe 🥰

    Reply

    • Natashas Kitchen
      February 23, 2021

      I’m so happy you enjoyed this recipe, Lee! 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.

      Reply

  • Vannesa
    February 20, 2021

    El mejor tres leches

    Reply

  • Super
    February 19, 2021

    Very
    Very
    VERY Mexican!
    “mamacita”
    Awesome Cake, Will make it again!

    Reply

    • Natashas Kitchen
      February 19, 2021

      I’m so glad you enjoyed that! Thank you for your great review!

      Reply

  • BETTY DANKER
    February 16, 2021

    I made this cake for my family on Valentine’s Day and it was amazing! Thank you for making your recipes easy. I never thought I could make a cake from scratch but I followed all your directions and it turned out perfect and was a huge hit!

    Reply

    • Natasha's Kitchen
      February 17, 2021

      Hello Betty, so great to hear that! Thank you so much for your great comments and feedback.

      Reply

  • Mamata Desai
    February 15, 2021

    Thank you for sharing this amazing recipe! Our cake turned out great, but it “deflated” after coming out of the oven & became uneven on the top. What can be done to prevent uneven deflation like that?
    Also is it recommended to take the cake out of the casserole to cool on wire rack & flip over?

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Mamata, It should not sink in the middle, it should be pretty leveled. Some tips, 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

  • Ethan
    February 13, 2021

    Hey Natasha, can use regular milk instead of evaporated milk for the syrup?

    Reply

    • Natashas Kitchen
      February 13, 2021

      Hi Ethan, yes, yes, 2% or whole milk will work just fine.

      Reply

  • Lenore Litwin
    February 11, 2021

    This is a magically delicious cake. I’d happily bring this cake to a dinner party and serve to guests at my home. Made exactly to recipe. Thank you so much, Natasha. This is a keeper!

    Reply

    • Natasha's Kitchen
      February 11, 2021

      You are very welcome! Thank you for your awesome feedback, Lenore.

      Reply

  • Saalihah
    February 7, 2021

    I bought Tres Leches some time ago and loved it so much. I was ways skeptical about trying it until I found this simple recipe. I doubled it and it was incredibly moist and delicious. Everyone enjoyed it! Definitely a recipe to keep.

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Yay, awesome! You can now make your favorite cake at home every time you crave it right? Thanks for your wonderful review!

      Reply

  • El
    February 5, 2021

    Love this recipe. I only cut back on the sugar and condensed milk by eyeballing it cuz it is very sweet. But excellent recipe. I’m impressed as a Latino one of the best 3 leches I’ve ever had. 🙂

    Reply

    • Natashas Kitchen
      February 5, 2021

      Thank you for sharing that wonderful comment and compliment with us, El! It sounds like you found a new favorite!

      Reply

  • Armin
    February 4, 2021

    Hi! Can I double the recipe? 🙂

    Reply

    • Natasha's Kitchen
      February 4, 2021

      Hi Armin, someone else shared this “I doubled the recipe and fed 12 people. I definitely will make again. My goto recipe for tres leches. Thank you for posting!!” I hope that helps.

      Reply

  • Crystal
    February 3, 2021

    Hi!

    I made this last night (smelt amazing the whole time) but the cake came out super eggy. The final cake it’s self smelt and had a French toast like texture. What did I do wrong?? Please help!

    Reply

    • Natashas Kitchen
      February 3, 2021

      Hi Crystal, 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.

      Reply

  • Liliy
    February 3, 2021

    Hi natasha, I was making your cake when I accidentally broke an egg and found that I did not have any more! I ended up using 4 eggs. Do you think that will impact the end result of the cake? let me know, thanks!

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Hi Liliy, I’m not so sure but hopefully, that will still work! Please update us on how it goes.

      Reply

  • Jan
    February 3, 2021

    Hi Natasha!
    Plan to make this but have a couple of questions:
    Is there a substitute for heavy whipped cream? Will all purp cream do?
    Can i use coco sugar instead of the white one? Avoiding white sugar as I am diabetic thanks

    Reply

    • Natashas Kitchen
      February 3, 2021

      Hi Jan, without trying those substitutions, it is hard to say. If you happen to experiment, I would love to know how you like it.

      Reply

  • Anoosha Saran
    February 2, 2021

    Hi! I love this recipe. Wondering if I can substitute refined sugar with jaggery?

    Reply

    • Natasha's Kitchen
      February 3, 2021

      I haven’t tried that to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Sta
    February 2, 2021

    Hi I made this and it was superb! Just that I feel the milk mixture wasn’t enough to completely soak the cake. How can I increase the mixture of the milk? Please advice. Would love to stick to this tres leches recipe

    Reply

    • Natasha
      February 3, 2021

      Hi Sta, yes you can increase if you prefer an even more moist cake. I’m so glad you loved it!

      Reply

    • KC
      February 25, 2021

      Hi there – I recommend using a whole can of sweetened condensed milk (14 oz), a whole can of evaporated milk (12oz) and 1.5 to 2 Cups of whole milk … It’s perfectly soaked, but not too soggy 🙂

      Reply

  • Aromalover
    February 2, 2021

    amazing recipe!!

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Thank you!

      Reply

  • Amrita
    February 2, 2021

    Hi Natasha! I’ve been so intrigued to try this cake and I’m so glad I tried out your recipe. I halved this recipe and baked it in an 8 inch square cake pan for my husband’s birthday and he loved it!! I love how it has the perfect balance of sweetness and so moist! A new family favourite😍😋Thank you for coming up with such fabulous recipes and easy tutorials for novices like me to follow. 🤗

    Reply

    • Natasha's Kitchen
      February 2, 2021

      I’m so happy to hear that, yay! It was a success – thanks for your awesome review and feedback.

      Reply

  • Lauren
    February 1, 2021

    Do you have the recipe using weight rather than cup measurements? Thanks!

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hi Lauren, when you’re at the recipe card, you may click on Metric to convert it to grams.

      Reply

  • Monica rodriguez
    January 31, 2021

    Que rica y deliciosa receta de Patel 🎂( Hubby, mom, dad and mother in_law approved 🤤)

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Great to hear that, thanks for sharing!

      Reply

  • Jo
    January 31, 2021

    Hi Natasha,

    Been reviewing other Tres recipes together w/yours. I’ve a couple of clarifications. First, don’t I need to refrigerate the cake PRIOR to putting the cream on? Second, what will be the effect if I won’t separate the whites and yolks? Thank you for your time.

    Reply

    • Natashas Kitchen
      February 1, 2021

      Hi Jo, 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

  • Steph Beltinck
    January 31, 2021

    Very good!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Glad you liked this cake!

      Reply

  • Carolyn Keathley
    January 31, 2021

    This is the most perfect and refreshing cake ever made and I’ve been married for 58 years. Did follow recipe exactly and can’t wait to show it off after covid.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      That is so heartwarming. Thank you so much for your good comments and feedback, Carolyn. I hope everyone loves it too!

      Reply

      • RoxW
        May 9, 2021

        I made it for the 1st time and it came out absolutely delicious! A definite crowd pleaser! I made the cake part and added the milk part the next day and let it soak in for a few hours, then added the whipped topping. Thanks Natasha great recipe!

        Reply

        • Natasha's Kitchen
          May 9, 2021

          You’re welcome! I’m so glad it was such a hit, thanks for sharing your great feedback with us.

          Reply

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