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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 case 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

4.95 from 127 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 2 hours

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

  • Samaira
    September 26, 2020

    Will a 10 x 8 inch pan work for this? I don’t have a 9 x 13 pan with the correct depth.

    Reply

    • Natasha
      September 26, 2020

      Hi, that would make for a taller cake since it’s a smaller pan. You may need to adjust the baking temperature and bake longer.

      Reply

  • Reine
    September 26, 2020

    Hi Natasha,

    Love your recipes truly you are talented! I was just wondering about the metric measurements on this recipe. When I click metric it converts it to ml yet the measurements on google compared to yours indicate that conversion as grams not ml? For example 12oz in your conversion is 340.2ml yet 12oz on Google converts to 354.8ml. In grams it converts closer to the number you have provided 340.19 grams. Could you please clarify this for me. Thank you

    Reply

    • Natasha
      September 26, 2020

      Hi Reine, we convert liquid measurements to ml and dry ingredients to grams. Our post on how we measure ingredients may also be helpful.

      Reply

      • Reine
        September 26, 2020

        Hi Natasha,

        Thanks for the reply. Although I meant that Google’s conversion to ml from OZ is a different amount to yours. Sorry if its a little confusing.

        Reply

      • Reine
        September 26, 2020

        Hi Natasha,

        Thanks for your reply. Although Google’s conversion from OZ to ml comes up with a different amount to your conversion is what I meant. Sorry if it sounded a little confusing and I was wondering why that was. Thanks

        Reply

  • Keith Begelman
    September 24, 2020

    Hi Natasha
    I have been making desserts from your site for some time now and let me tell you I have been getting non stop requests for more over and over again..I just had made your (Kievsky) Kiev Cake OMG!!! It was very successful..It was time consuming but well worth the wait. A woman I work with is from Kiev and as a little girl her grandmother made it all the time for her and I brought it to her she ate it and started to cry.. I have never tried it so I needed someone to know what it tasted like to see if it was good and when I saw her starting to cry obviously I knew it was great thank you so much for all your recipe and keep them coming.

    Reply

    • Natashas Kitchen
      September 24, 2020

      Oh my goodness!! This is so inspiring!! Thank you so much for sharing this thoughtful feedback with me Keith!!

      Reply

  • Visha
    September 22, 2020

    Hey natasha i tried tres leches so many times your recipes are just so perfect And your tips really help in whole process thank you

    Reply

    • Natashas Kitchen
      September 22, 2020

      I’m so glad our tips were helpful!

      Reply

  • Sarah
    September 22, 2020

    Hi. I followed the recipe to the t. My cake rose really well and when it was done (checked are 35 mins with a toothpick and it was clean) so I removed and put it in a draft free space,only problem is it’s shrinking I don’t know why? Is this ok or am I doing something wrong. Thank you

    Reply

    • Natasha
      September 22, 2020

      Hi Sarah, some shrinking is normal with this cake – it will pull away from the pan some and that is expected.

      Reply

  • Carrie M
    September 20, 2020

    Fun cake to make. I used the recipe to make tiramisu. However, the easiest (and best tasting, IMO) way to make a tres leches cake is by using pound cake mix. Use a baster to punch the holes in, bc you want every morsel saturated. Use extra liquid and let sit overnight in the fridge, then frost. I used to live in MX and love baking.

    Reply

  • Michelle Leach
    September 17, 2020

    I made this cake for my church small group. It was so good. Everyone loved it.
    I will definitely be making this again.

    Reply

    • Natashas Kitchen
      September 17, 2020

      That’s so great! Thank you for sharing that wonderful review, Michelle!

      Reply

  • Anastasha | All too yummy
    September 16, 2020

    This looks so good 😊 making this weekend thanks

    Reply

    • Natasha's Kitchen
      September 17, 2020

      Nice! This is an all-time-favorite recipe, I think you will love this!

      Reply

  • Yasmine
    September 13, 2020

    I made this tres leches cake yesterday for a family gathering. In my opinion it is the best recipe. This cake is fluffy and moist yet it is not soggy at all. Just the right amount of sweetness. We all loved it!!! This one is a keeper!!! Thank you for sharing.

    Reply

    • Natasha's Kitchen
      September 14, 2020

      What an awesome feedback, Yasmine. Thank you so much for sharing!

      Reply

  • Lilli
    September 13, 2020

    Natasha – you are one of my go to’s for the best recipes!!!! I use gluten free one to one flour, but no one can even tell! Today I have to make 2 cakes, but I was thinking of making the recipe as is, and when it’s all mixed, weigh it so I can put 1/2 the batter in one pan and the 1/2 in another. Any ideas or suggestions? Thanks so much! And that you for all the amazing recipes that I have fed my family with!!!

    Reply

    • Natashas Kitchen
      September 14, 2020

      Hi Lilli, That’s a great way to be sure you have the same amount in each pan! I hope you love this recipe!

      Reply

      • Lilli
        September 20, 2020

        Another huge hit!!! I had to make 2 more today, and one gluten free for us 😉. When people call me to say how amazing it was, and they’re fighting over the last piece, then I knew I had to make them another one!!
        Thanks so much!!!

        Reply

        • Natasha's Kitchen
          September 21, 2020

          Love it! So happy to be reading your comments and feedback. Thank you so much!

          Reply

  • Bethany Watkins
    September 11, 2020

    Perfection! I will post my photos.

    Reply

    • Natashas Kitchen
      September 11, 2020

      I’m so happy you enjoyed that Bethany!

      Reply

  • Julie Potter
    September 7, 2020

    My cake came out of the oven nice and tall but while cooling totally collapsed to about half the height! What did I do wrong!?

    Reply

    • Natasha's Kitchen
      September 7, 2020

      Hello Julie, 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

  • Geraldee Campbell Balbona
    September 4, 2020

    Amazing recipe! Made this for my family and theY absolutely loved it.
    The perfect tres leches cake that we’ve all been craving for!

    Reply

    • Natashas Kitchen
      September 5, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Tonya Nero
    August 30, 2020

    I first tasted this cake in Peru and was on a search for a recipe. I saw the positive reviews on this one and decided to try it. It came out perfect and tastes just like the one in Peru. Thank you, Natasha for the detailed instructions and wonderful recipe ❤

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Fantastic! It is so awesome to know that you loved this cake. Thanks for your perfect review, we appreciate you sharing it with us!

      Reply

  • Elizabeth
    August 30, 2020

    This cake is divine. I kicked myself for not baking it sooner!

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Perfect! Thank you so much for your awesome feedback, Elizabeth. I hope this becomes a favorite for you!

      Reply

  • fidha
    August 28, 2020

    While my cake was baking it was evenly puffed up and once I took it out of the oven it got shrink on edges and the puffed-up look changed. may I know what will be the reason? but the taste was superb and the cake was soft also.

    Reply

    • Natasha's Kitchen
      August 28, 2020

      Hi Fidha, I have not had that experience. Was anything altered in the recipe? I recommend checking out our post on measuring here.

      Reply

  • Gabreal Garcia
    August 26, 2020

    Once baked can i leave the cake out of the refrigerator without the syrup.
    Or would it be better to add the syrup and frost then refrigerate.

    Reply

    • Natasha
      August 28, 2020

      Hi Gabreal, you could add the syrup later and it would still work great.

      Reply

  • Allison
    August 23, 2020

    Hi, could I use Aquafaba as a substitute for the egg whites? I was not sure how it would turn out

    Reply

    • Natasha's Kitchen
      August 23, 2020

      Hi Allison, I have not really tried using that yet in this recipe to advise. You might need to do an experiment, if you try, please share with us how it goes!

      Reply

  • Dani
    August 21, 2020

    Can i use all purpose cream instead of heavy whipping cream?

    Reply

    • Natashas Kitchen
      August 21, 2020

      Hi Dani, make sure you use HEAVY whipping cream which should be about 35-40% fat content. Regular whipping cream has less fat and will be difficult to whip. I use a heavy whipping cream that comes from cows milk.

      Reply

      • Dani
        August 23, 2020

        Ok. Is it possible to half the recipe? If yes, what size of baking pan/dish should i use?

        Reply

        • Natasha
          August 24, 2020

          Hi Dani, I always make the full batch. I would guess an 8×8 pan would probably work well or a 9″ round cake pan.

          Reply

  • fidha nazar
    August 20, 2020

    Is the measurement is like 1 cup is 250 ml or 125 ml

    Reply

  • Almira
    August 18, 2020

    Hi, Natasha. This recipe taste amazing! But, my cake deflated soo much in sec when came out from oven. I don’t know what happen:( I’m really sure I followed the recipe correctly

    Reply

    • Natashas Kitchen
      August 18, 2020

      Hi Almira, It should not sink in the middle, 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

  • Donna
    August 18, 2020

    Hi Natasha, can I delay the baking even I already have prepared the batter? Plan to bake 2 batches but my oven is not big enough. Also, can I use evap milk for the whole milk? Excited to try your recipe,will be my first time to make a tres leches.Thank you.

    Reply

    • Natasha
      August 20, 2020

      Hi Donna, I haven’t tried that but once the leavening is in and the wet and dry ingredients are combined, it’s best to bake right away for best results. I would recommend making 2 separate batches and baking them separately. The great news is that the cake base can be done a day ahead.

      Reply

  • Natalie
    August 17, 2020

    I made this recipe last week and it was by far the best tres leches cake I’ve had! I normally always bought it at places but now I can make your recipe! Love it!
    I am planning on making it again for a family gathering, if I double the recipe, what dish baking pan do you recommend using?

    Reply

    • Natashas Kitchen
      August 18, 2020

      Hi Natalie, 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. I hope that is helpful!

      Reply

  • Savannah
    August 17, 2020

    How would I make a chocolate version of the cake?

    Reply

    • Natashas Kitchen
      August 17, 2020

      Hi Savannah! 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

  • Fanny
    August 14, 2020

    I have made this recipe more than couple times but I wanted to double it without using two pans can I still do it double in the 9×13 pan?

    Reply

    • Natasha
      August 17, 2020

      Hi Fanny, you would need 2 pans 9×13 each or it would overflow.

      Reply

  • Amritha R
    August 10, 2020

    AMAZING CAKE !!! Everyone loved the cake… Thank you…

    Reply

    • Natashas Kitchen
      August 10, 2020

      That’s just awesome Amritha! Thank you for sharing that great review with me!

      Reply

  • Tina Ann Thomas
    August 5, 2020

    Hi Natasha,

    Can I replace evaporated milk with anything else ? It’s not available here in India

    Reply

    • Natashas Kitchen
      August 5, 2020

      Hi Tina, 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

  • Hina Zafar
    August 3, 2020

    Hi! Can you make this in a disposable aluminum 9×13 inch pan or should you use a glass casserole dish?

    Reply

    • Natasha's Kitchen
      August 3, 2020

      Hi Hina, I imagine that should work fine too

      Reply

  • Melanie
    August 3, 2020

    Natasha the cake looks amazing !! I was wondering if I could use cake flour instead of all purpose?

    Reply

    • Natashas Kitchen
      August 3, 2020

      Hi Melanie! I haven’t tried this with cake flour only because cake flour produces a finer crumb and this cake gets pretty heavy with all of the soaking syrup.

      Reply

      • Elizabeth
        August 30, 2020

        I tried it with cake flour and it turned out great. Honestly this cake blew my mind 💥.

        Reply

        • Natasha's Kitchen
          August 30, 2020

          Awesome! Thank you so much for your wonderful feedback.

          Reply

  • Tammy
    August 2, 2020

    I’ve made this cake so many times because I know it will turn out delicious and light. Today I decided to experiment and added three very ripe bananas. It didn’t fluff up like it normally does because of the weight of the bananas but goodness it still is pretty perfect. Like a banana sponge cake!

    Reply

    • Natasha's Kitchen
      August 2, 2020

      That’s nice to know, thank you for sharing that with us Tammy!

      Reply

  • Mamata
    August 2, 2020

    Thanks for sharing this lovely recipe. It is very simple and just delicious. I’ve made this twice in the space of a few weeks for my husband’s and toddler’s birthdays because everyone loved it.

    Reply

    • Natasha's Kitchen
      August 2, 2020

      So great to hear that they really enjoy this cake! Thanks for sharing your good feedback with us!

      Reply

  • Nina
    August 1, 2020

    Hi Natasha,
    I made this cake for my daughters bday , it came out great and was so moist. Thanks for the perfect recipe

    Reply

    • Natashas Kitchen
      August 1, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Thang
    July 25, 2020

    Hi Natasha, I have made the cake base yesterday & store it covered in the fridge, but I haven’t add the syrup yet, which I plan to do it tomorrow. One question to you, should I make sure the cake base to reach room temperature before pouring the syrup? Or I can just pour it when the cake base is still cool right after taking it out from the fridge? Can you please enlighten me on this? Thank you for this great recipe.. it is very easy to follow.. You’re so awesome !!

    Reply

    • Natasha
      July 25, 2020

      Hi Thang, you can add the syrup onto the chilled cake. That will work. It may take a few minutes longer to soak up the syrup, but will work fine. You can also add the syrup and then refrigerate. Both ways will work fine.

      Reply

  • katie
    July 22, 2020

    I doubled this recipe and it tasted amazing. After they came out of the oven, they deflated a little bit. Do you have any tips to prevent this because I’d love to make this cake again.

    Reply

    • Natasha's Kitchen
      July 22, 2020

      Sorry to hear that, Katie. 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

  • Love
    July 22, 2020

    Hi Natasha,

    This recipe is great! I made it twice with 2 small smaller baking pans but for both times the center of the cake sunk while cooling. What could i have done wrong? The cake tastes good on both times though.

    Reply

    • Natashas Kitchen
      July 22, 2020

      Hi Love, It should not sink in the middle, 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

  • Via
    July 21, 2020

    Can I substitute vanilla extract for anything? or omit it out?

    Reply

    • Natashas Kitchen
      July 21, 2020

      Hi Via, I haven’t tested this but a couple of our readers mentioned they were planning on trying it with almond or lemon extract. I would love to know how you like this recipe if you try either of those.

      Reply

  • Grace
    July 19, 2020

    Hi Natasha, can I use 9inch cake pan with this recipe?

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Hi Grace, yes that should work

      Reply

      • Grace
        July 31, 2020

        this recipe was the bomb. I made it and I couldn’t stop eating.. This recipe always a good combo with hot tea or black coffee … Yummylicous..

        Reply

        • Natashas Kitchen
          July 31, 2020

          That’s so great Grace! Sounds like you found a new favorite!

          Reply

          • grace
            August 1, 2020

            yes. thanks to you

          • grace
            August 7, 2020

            I just wanted to share.
            My husband(is a navy nurse) had a potuck in the hospital since they been working so hard with this pandemic. So I decided to make tres de leche round cake. Oh boy! they finished the whole cake not even finishing the main course. It was successful. They were thinking to order from me. But honestly, I am new in baking cakes so my confidence is not that great😂. Esp on doing frosting. but hey quality over quantity😅. More recipes to try from your blog, Natasha. I am making more tonight and my 1st time to try”russian tiramisu cake” since my sister and nephew’s birthday.Goodluck to me. Such a winner recipe🥰😍..Aloha🥰

          • Natasha's Kitchen
            August 7, 2020

            That is so inspiring, thank you for sharing that with us. It really helps motivate us to do more content.

  • Alisha Babar
    July 18, 2020

    I haven’t tried to recipe yet but can I substitute granulated sugar for brown sugar?

    Also, I’m not a fan of overly sweet things and I’d like to know how to reduce the sweetness of this cake.

    Reply

    • Natashas Kitchen
      July 18, 2020

      Hi Alisha, I have not tested that with brown sugar to advise. If you experiment, let me know how you liked the recipe.

      Reply

      • Alisha Babar
        July 19, 2020

        I will! Planning on making it Wednesday. But any advice on how to reduce the overall sweetness of the cake?

        Reply

        • Natasha's Kitchen
          July 20, 2020

          You may try reducing the amount of sugar in the cream and using less sweetened condensed milk in the syrup. I hope that helps

          Reply

  • Daphne
    July 18, 2020

    I made the cake and it was so good! Family and friends love it! However, I did not have a 9×13 casserole pan and only have a 7×10 so I adjusted the ingredients to 60% of the actual amount. Luckily, it still turned out great! Just that I should have also reduced the bake time as the bottom and top became too brown. I reduced the condense milk and also the sugar in the cream as advised, which works in balancing out the sweetness of the cake. Also, I would add more syrup next time! Will try again next time! Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Yay I am so glad you were able to make it work. Thank you so much for sharing your experience with us, Daphne.

      Reply

  • ALICE
    July 17, 2020

    if i make this today but im eating it tomorrow, should i put the whip cream on today or tomorrow?

    Reply

    • Natasha
      July 17, 2020

      Hi Alice, I have done it both ways and it will work to do it ahead if you beat the cream sufficiently so it isn’t runny. The safest way is to make it the day you are serving and I would apply the berries (if using) just before serving.

      Reply

  • aneesa khan
    July 17, 2020

    I have made this cake a few times and its a super hit with the family. My daughter loves chocolate so I’m experimenting and adding some cocoa powder I hope it will works

    Reply

    • Natashas Kitchen
      July 17, 2020

      That’s just awesome Aneesa! Thank you for the wonderful review! I’d love to know how you like the chocolate version!

      Reply

  • Angela
    July 13, 2020

    Hi Natasha, I made your Tres Leches Cake and served it to our friends last night. We all said this cake is delicious! How can the frosting be made a little sweeter? Thank you! Angela

    Reply

    • Natashas Kitchen
      July 13, 2020

      Hi Angela, I’m so happy to hear you all enjoyed this recipe! You can add more sugar to the cream if you would like.

      Reply

  • Janki
    July 11, 2020

    Hi Natasha,

    I am making this for tonight. Can I use cool whip instead of 2 cups of heavy whipping cream for the frosting? If yes, how much cool whip should I use and how long before serving should I put the frosting? Can I also use cool whip for the syrup as well? Thanks!

    Reply

    • Natasha
      July 11, 2020

      Hi Janki, I haven’t tried this with cool whip to be honest. I suspect it would work but the flavor of the cream would be different.

      Reply

  • Colleen
    July 11, 2020

    I don’t have a ceramic or glass pan, will it still come out if I use a dark metal pan?

    Reply

    • Natashas Kitchen
      July 13, 2020

      Hi Colleen, I bet it could still work in a metal pan.

      Reply

  • Nazia
    July 10, 2020

    Hi Natasha,

    I just baked the cake Friday night. It’s for Sunday evening. After cooking it could I just store it in the refrigerator covering it with cling wrap and then add the three milk Saturday night? Would appreciate if you could kindly respond the soonest

    Reply

    • Natashas Kitchen
      July 10, 2020

      Hi Nazia, that should work! Make sure to keep it covered and refrigerated.

      Reply

  • Yadid
    July 7, 2020

    Dumb question: Could you beat the eggs and make the frosting using a Kitchen Aid instead of an electric hand mixer. Sadly, I have the kitchenAid but not the hand mixer and want this badly!

    Reply

    • Natashas Kitchen
      July 9, 2020

      Hi Yadid, this may work with a stand mixer but do your best to not over beat it.

      Reply

  • TC
    July 6, 2020

    Hi Natasha! I made the layered version of this and it was A HIT.

    I just want to ask how I can adjust this if I’m using a ceramic dish measured 14 3/4 x 11 in?

    Thank you so much!

    Reply

    • Natashas Kitchen
      July 7, 2020

      Hi TC, we used a 9×13 for this recipe. Making it to fit a 14×11 will make a much slimmer cake. You may want to increase the amount of batter by a bit.

      Reply

      • TC
        July 9, 2020

        Thank you! Do you think increasing it by 1.5 will be good?

        Reply

        • Natasha
          July 9, 2020

          I haven’t tested it that way but it should work. You might need to mix a little longer to beat things adequately and make sure to use a pan that is proportionally larger.

          Reply

  • Umaimah Mulla
    July 4, 2020

    Hey Natasha!

    So as I commented last week, I did make this cake for my Dad’s birthday on the 1st of July and it turned out AMAZING. Everyone absolutely loved it & we all enjoyed eating our first ever Tres Leches.

    Thank you so much for an amazing recipe & for answering two of my queries last week!

    This recipe is now a keeper.

    Reply

    • Natashas Kitchen
      July 4, 2020

      I’m so glad you all enjoyed this recipe!! Thank you so that amazing review! I’m glad the tips worked!

      Reply

  • Jodeez
    July 3, 2020

    This is by far the best tres leches cake I have ever made. I added the whole can of condensed milk.. the milkier the better for me.

    Reply

    • Natashas Kitchen
      July 3, 2020

      Sounds like you found a new favorite! Thank you for that great review!

      Reply

  • Stephanie
    July 2, 2020

    Hi Natasha! I made this for Father’s Day and it was phenomenal! I’m making this again for the 4th of July, but would like to use a 12×18 sheet pan. Can I double this receipt or 1.5x it? Thanks!

    Reply

    • Natashas Kitchen
      July 2, 2020

      Hi Stephanie, that sounds to be about the size of a half sheet. I haven’t tried that as a half sheet but I imagine 1.5 times the recipe may be more may be needed. I would love to know how it turns out if you experiment.

      Reply

      • Daphne
        July 15, 2020

        Hi Natasha, my family is not a fan of desserts which are too sweet but still love their cake! Is it possible to make this cake with 50-80% of the sugar used? Appreciate if you can help. Thanks in advance!!

        Reply

        • Natashas Kitchen
          July 15, 2020

          Hi Daphne, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise so I would keep the sugar he same in the cake itself. You may try reducing the amount of sugar in the cream and using less sweetened condensed milk in the syrup. I hope that helps

          Reply

          • Daphne
            July 16, 2020

            Thanks for the very fast response!! Ok. I will try to adjust the sweetness in the milk mixture and the cream instead. Thank you 🙂

  • Kali Lally
    June 29, 2020

    Hi Natasha! Love your posts and cooking! I have tried many of your recipes and the family has loved them so far!
    Question – I am making this cake this weekend, how far in advance can I make it? I am planning on serving it on Sunday, the same with the “Perfect Cheesecake”

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Kali, It should still be fine up to 2 days. Make sure to keep it covered and refrigerated.

      Reply

  • Umaimah Mulla
    June 29, 2020

    Hi Natasha!

    I’m baking this cake for Wednesday and planning to bake the base and soak with 3 milks on Tuesday night.
    The next day i will add the whipped cream before serving.

    Do you think that will be ok?

    Thanks.

    Reply

    • Natasha
      June 29, 2020

      Hi, yes that will be ok, just make sure to cover with plastic wrap overnight and refrigerate.

      Reply

      • Umaimah Mulla
        June 30, 2020

        Done, thank you so much! 🙂

        Reply

  • Mary Kulak
    June 28, 2020

    Hi Natasha, I would like to make this cake in a sheet pan for big crowd, you think that would work? I love your recipes and videos, and your beautiful family, Thankyou💜

    Reply

    • Natasha's Kitchen
      June 28, 2020

      Hello Mary, I imagine that should work. Please share with us how it goes if you do an experiment.

      Reply

    • Sky
      August 22, 2020

      I did this cake for 4th of july and the two layered cake for a friend’s bday yesterday! It’s both pretty and delicious! I hope I can send you the pictures.

      I will hold onto this recipe! Thanks for this natasha!

      By the way, I’m thinking of making cupcakes out of this recipe and just a change in baking time. Do you think that would work? Any other watchouts?

      Reply

      • Natashas Kitchen
        August 22, 2020

        Hi Sky, I haven’t experimented with making cupcakes with this recipe so I can’t say for sure how long these would need to be cooked for.

        Reply

  • Ines Andre
    June 27, 2020

    I just wanted to let you know I have used many of your recipes. My family has loved every one. Thank you

    Reply

    • Natashas Kitchen
      June 27, 2020

      You’re welcome Ines! I’m so happy to hear that!

      Reply

  • Umaimah Mulla
    June 27, 2020

    Hey Natasha!

    I’m planning to make this cake for my Dad’s birthday next week.

    Can you please tell me how much will the 12 oz & 9 oz be in ml?!

    Many thanks!

    Reply

    • Natashas Kitchen
      June 27, 2020

      Hi Umaimah, We have the metric conversion option towards the bottom of the recipe. Once you scroll down to that click the red ‘metric’ on the printable recipe card. I hope that helps.

      Reply

      • Umaimah Mulla
        June 28, 2020

        Ahh wonderful! Thank you so much.

        Reply

  • Marina
    June 23, 2020

    The cake is very good! Easy to make and it was complemented a lot! Will sure make it again.Thank you!

    Reply

    • Natasha's Kitchen
      June 23, 2020

      Thanks for your great feedback. I am so glad that everyone loved it!

      Reply

  • Kaitlyn Halonen
    June 22, 2020

    DELICIOUS!! This was my first time making a Tres leches cake and this recipe was so simple to follow and took no time at all to prepare. I love it because it’s not heavy and has the perfect amount of sweetness to it. I sprinkled cinnamon on top of the whipped cream layer and berries and it was perfect! My only complaint is that the measurements in the recipes for the sauce makes more than what’s seen in the video, and I ended up having to spill some out of the pan because I was scared it’d become soggy as it wasn’t all absorbing after a few minutes.

    Reply

    • Natasha
      June 23, 2020

      Hi Kaitlyn, it does seem like a lot of sauce but it is just the right amount. This cake is supposed to be super moist and it doesn’t get soggy but holds the moisture well.

      Reply

  • Lavanya
    June 21, 2020

    Hi Natasha,

    Can self raising flour be used in this recipe? Thanks so much for all your wonderful recipes.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      You’re welcome! I have not personally tried and tested that to advise but if you want to do an experiment, please share with us how it goes.

      Reply

  • Rabya
    June 21, 2020

    Made this cake today for my father-in-law on Father’s Day n he and everyone absolutely LOVED it. The colder it’s getting in the fridge, the tastier it’s getting 😊 Thank you so much.
    Btw I made 2 changes, added 3/4 cups sugar only n 3 eggs + 1 yolk instead of 5. It was a HUGE hit 👍

    Reply

    • Natasha's Kitchen
      June 21, 2020

      So wonderful to hear that, Rabya! Thanks for sharing that with us and for giving this recipe excellent feedback!

      Reply

  • Lori
    June 20, 2020

    This really is the best tres leches cake I’ve ever had! My husband absolutely loved it!

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Awesome feedback! Thank you so much for sharing that with us.

      Reply

  • Carolina
    June 19, 2020

    I love this recipe, Thank you so much. As a Mexican myself, this recipe it is pretty good and some of the best ones i have try to make this cake. Muchas Gracias

    Reply

    • Natashas Kitchen
      June 20, 2020

      That’s just awesome! Thank you for that great review, Carolina!

      Reply

  • anon
    June 19, 2020

    I’ve never written a review before but for this I had to, this cake came out absolutely perfect!! my friends and family could not get enough of it. Natasha explains the steps very simply so its so easy to follow, there’s no way you can go wrong!

    Reply

    • Natashas Kitchen
      June 19, 2020

      You’re so nice! Thank you for that wonderful review Anon!

      Reply

  • Charry
    June 19, 2020

    Hi Natasha. I’ve been looking for a sponge cake recipes and have always tried yours, I always loved it but this time I am aiming for a fluffier cake. Can I substitute it the AP flour with cake flour?

    Reply

    • Natasha
      June 19, 2020

      Hi Charry, I haven’t tried this with cake flour only because cake flour produces a finer crumb and this cake gets pretty heavy with all of the soaking syrup.

      Reply

  • Regia
    June 18, 2020

    Question — when i want to make ahead the cake base (or freeze it), should i pour the milk first and let the cake absorbed the milk then put it in the fridge, or add the milk later when i’m about to serve?
    Thanks

    Reply

    • Natasha's Kitchen
      June 18, 2020

      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.

      Reply

  • Rabia
    June 15, 2020

    Amazing recepie.

    Reply

    • Natasha's Kitchen
      June 15, 2020

      Thank you so much!

      Reply

  • Usma Khan
    June 14, 2020

    Hey,
    The cake had an amazing rise at first then it dipped in the middle but it’s still high from the edges. I followed the recipe exact. Do you know what could have gone wrong?

    Reply

    • Natasha
      June 15, 2020

      Hi Usma, you might check your leavening. Also, make sure not to mix up the baking soda and baking powder. Baking soda is 4x stronger than baking powder and can cause weird and miss-shapen results.

      Reply

  • fatema begum
    June 14, 2020

    Hi, is it possible to use this tres leches recipe to make cupcakes?

    Reply

    • Natashas Kitchen
      June 15, 2020

      Hi Fatema, I haven’t experimented with 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

  • Sylvia
    June 10, 2020

    Hi Natasha,

    Can the cake be made ahead of time? If so, one day? Would I add the whip cream or addbefore serving? Thanks!

    Reply

    • Natashas Kitchen
      June 10, 2020

      Hi Sylvia, It should still be fine up to 2 days. Make sure to keep it covered and refrigerated.

      Reply

  • Miriam
    June 10, 2020

    Hi Natasha. I was wondering if the heavy whipping cream you use is animal or vegetable origin. I ask because I’m from Mexico and the animal origin whipping cream is not firm enough like yours.

    Reply

    • Natasha
      June 11, 2020

      Hi Miriam, make sure you use HEAVY whipping cream which should be about 35-40% fat content. Regular whipping cream has less fat and will be difficult to whip. I use a heavy whipping cream that comes from cows milk.

      Reply

      • Miriam
        August 12, 2020

        Got it, thank you so much

        Reply

        • Natashas Kitchen
          August 12, 2020

          You’re welcome, Miriam!

          Reply

  • Ashleigh
    June 8, 2020

    Hi Natasha, I will be making this cake soon, just wanted to ask for the sugar in the cake is it granulated or caster sugar?

    Thank you

    Reply

    • Natashas Kitchen
      June 8, 2020

      Hi Ashleigh, we used granulated sugar.

      Reply

  • Susana
    June 6, 2020

    Is it normal for the cake to shrink almost a 1/4 to halfway smaller when cooking? I made it yesterday and making another one today. Yesterday’s shrunk also but I didn’t sift my flour so I did that today. I just have it sitting on my counter on a cooling rack. Because of the size decrease it was a little more wet yesterday than yours looks. Could my AC in the house have to do with the cake shrinking?

    Reply

    • Natashas Kitchen
      June 8, 2020

      Hi Susana, I have not had that experience. Was anything altered in the recipe? I recommend checking out our post on measuring here.

      Reply

  • Rabya
    June 2, 2020

    Hi Natasha, I am a big fan of your recipes and have tried quite a few. I baked the cake this weekend while reducing the eggs to 4 only and sugar 3/4 instead of 1 cup. It tasted eggy in the beginning, but after keeping it in the fridge for some hours, the taste got so nicer. My family ansolutely loved it.
    As I bake my stuff on stovetop in a big pan, I baked this cake too in a round pan, so basically it wasnt like a sheet cake. Does that affect the cake in any way? We loved the soft, airy texture though. Thanks

    Reply

    • Natashas Kitchen
      June 2, 2020

      I’m so glad you enjoyed this recipe Rabya. We do have a round layered Tres Leches cake here that you can reference.

      Reply

  • Eva
    May 28, 2020

    Hi Natasha!

    Hope you’re well! I was just wondering, would I be able to make this into cupcakes rather than a whole cake?

    Thanks!

    Reply

    • Natashas Kitchen
      May 28, 2020

      Hi Eva, 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

  • Alyssa
    May 28, 2020

    I love this recipe!! I live in a Hispanic neighborhood and all my friends love it, even my mother in law! And it is hard to impress her! Thank you Natasha!

    Reply

    • Natasha's Kitchen
      May 28, 2020

      That’s nice! Thanks for sharing that with us.

      Reply

  • Nathalie
    May 27, 2020

    Made this for my twins 18th birthday, turned out perfectly!!

    Reply

    • Natashas Kitchen
      May 27, 2020

      That’s just awesome! I’m so glad you enjoyed this recipe Nathlie!

      Reply

    • Marcy
      June 20, 2020

      Hi Natasha, my cake rose nicely in the oven but then fell flat when I took it out of the oven. Any idea why that would happen? It wasn’t as tall as yours is. I followed measurements just like yours.

      Reply

      • Natashas Kitchen
        June 20, 2020

        Hi Marcy, It should not sink in the middle, 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

  • Ayehsa
    May 27, 2020

    Hello Natasha,
    I am Ayesha from Pakistan. I tried your recipe of Tres Leches cake and it turned into perfection. I am crazy about your cooking videos. Love from Pakistan.
    Thanks.

    Reply

    • Natashas Kitchen
      May 27, 2020

      You’re so nice! Thank you!

      Reply

  • Dilushika
    May 27, 2020

    Hi Natasha !! Could you please give me the measurements in grams. I tried to get the measurements in grams but it varies. Thank you

    Reply

    • Natasha's Kitchen
      May 27, 2020

      Hi, you can click on “Jump to recipe” then “Metric” to see the ingredients in grams

      Reply

  • sneha
    May 23, 2020

    Hi Natasha,
    In india we don’t get evaporated milk.Sohow can I make it at home.Also is thr any other thing that we can use instead of whipping cream for topping.

    Reply

    • Natashas Kitchen
      May 23, 2020

      Hi Sneha, 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

  • Marie
    May 22, 2020

    Well Natasha, I have to say I was in a hurry at the end and didn’t measure my liquids. I must’ve put too much evaporated milk (entire can) and condensed milk (entire can) and the cake turned out soggy. The good part though it still tasted good. Doesn’t mean I won’t try again!

    Reply

    • Natashas Kitchen
      May 22, 2020

      I hope you try it again soon Marie! I’m glad you enjoyed it!

      Reply

      • Marie
        June 6, 2020

        I tried it again! I measured the syrup this time according to your directions which still made almost 3 cups (same as first time I tried). Scared to go with that, I just put 2 cups of it over the cake. Worked out perfect and double checked my pan size and it’s 9X13 so not sure why the first time I tried the recipe the cake was soggy.
        Anyways it’s a beautiful dessert and cuts so nice out of the pan! Love it!

        Reply

        • Natashas Kitchen
          June 7, 2020

          I’m so glad it worked out Marie!

          Reply

  • Abz
    May 20, 2020

    Hi i really loved the cake. My kids want a chocolate one. What do i add for a chocolate version
    Is it cocoa powder sifted in dry ingredients and rest is same ? Please let me know

    Reply

    • Natashas Kitchen
      May 20, 2020

      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 through first.

      Reply

      • Mary Sobotta
        May 21, 2020

        How do I get to print this recipe when it is locked? Would love to make the 3 milk recipe. Thank You Mary

        Reply

        • Natasha
          May 21, 2020

          Hi Mary, can you explain what you mean by “locked”. None of our recipes are locked but should be easily accessible. If you scroll down to the recipe card, you can click print and it should open a print window. I hope that helps to clarify. Please let me know what you are experiencing specifically if you are having trouble accessing a recipe.

          Reply

  • Chao
    May 20, 2020

    Yumm. I made myself this cake for my birthday today. I like that it’s not too sweet and my kids think it’s a hit too!

    Reply

    • Natashas Kitchen
      May 20, 2020

      That’s so awesome! Thank you for that wonderful review Chao!

      Reply

  • Lucie
    May 20, 2020

    I made this cake and it turned out amazing. So moist and tasty. Thank you for your awesome recipes

    Reply

    • Natasha's Kitchen
      May 20, 2020

      So lovely to hear that Lucie. Thank for trying this recipe and for your wonderful review!

      Reply

  • brinacyl
    May 18, 2020

    Hi Natasha. Thank you for this recipe. I made this and it tasted great.

    However, the cake shrunk a little bit on cooking down. Plus the syrup did not soak the cake all the way down (bottom) & few other places.

    I’m wondering what went wrong? I followed your recipe instructions and weighed my ingredients. I even have an oven thermometer and did not open the oven’s door.

    Many thanks!

    Reply

    • Natashas Kitchen
      May 18, 2020

      Hi Sana, its so hard to say without being there but I am happy to troubleshoot. I do recommend following our post on measuring to make sure things are weighed and measured accurately. Was anything altered in the recipe?

      Reply

  • lisa maclellan
    May 16, 2020

    I am making this for the second time today! My papa loved it so much that with his first unswallowed bite he said “my birthday cake” and today is his Birthday.

    Reply

    • Natashas Kitchen
      May 16, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!

      Reply

  • Kelly R
    May 15, 2020

    Hi Natasha I made this and it came out great. Everyone loved it and it was so delicious. If I wanted to double up on this recipe would the baking powder will be 3 teaspoons with 2 cups of flour and basically double everything right not sure please help thank you for your time.

    Reply

    • Natashas Kitchen
      May 15, 2020

      Hi Kelly, doubling this recipe should work great! Our readers have reported great results in doing so without any modifications other than doubling the ingredients.

      Reply

  • Clare Schmitt
    May 14, 2020

    I made this for my Mother, an Aunt and three sisters to celebrate Mother’s Day. I carefully scooped individual portions into deep Tupperware containers and dropped off at each of their houses (making sure to give Mom an extra portion, so Dad could have plenty as well). I then dolloped extra whipped cream and berries into the containers.
    This is the most delicious Tres Leches recipe I have found. The cake turned out super tall and springy, even after the liquid added. Not soggy at all, but super moist. The sweetness ratio was also perfect! Not too sweet, but delicious and refreshing.
    I will share this with my sister in law from Brazil, as she loves Tres Leches cake also. Thank you for sharing this perfect recipe!

    Reply

    • Natasha's Kitchen
      May 14, 2020

      That is awesome to hear! Thank you so much for sharing your great comments with us. Your feedback inspires me to create more content.

      Reply

  • Rica
    May 13, 2020

    Hi Natasha,
    I have tried this recipe twice and both times the cake sunk. I dont know what I am doing wrong and I did follow the recipe to the T. Can you advise what went wrong? Didnt put in a drafty place and I did not open the oven mid baking. Thanked god for the frosting as It his the imperfections. But all in all it was a hit! The family loved it!

    Reply

    • Natashas Kitchen
      May 13, 2020

      Hi Rica, It should not sink in the middle, 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

      • Jen
        May 17, 2020

        Mine sunk in the center too. Yes I measured correctly, unless I’m suppose to measure the flour after sifting? I did not open the oven. I used a mixer for the yolks and whites, but mixed by hand for adding the milk to yolks, adding that mixture to the flour and adding the whites to the final mixture. Should I be using a mixer for any of those steps? I will try the final product tonight.

        Reply

        • Natasha
          May 17, 2020

          Hi Jen, another thing to consider is making sure the whites were mixed adequately since the cake relies on those for rising and checking to make sure your leavening is still active.

          Reply

  • Kaves
    May 13, 2020

    Hi Natasha,

    I’m usually not a person who makes desserts/cakes. But just wanted to try it out. It came out pretty well and in fact one of my friends wanted to order for her friend’s b’day. 🙂

    Mine was a bit too sweet and I just need to know the Kilos of the final outcome so that i can decide on the amount of ingredients for a bigger quantity.

    Thanks a million 🙂

    Reply

    • Natasha's Kitchen
      May 13, 2020

      Wow that is so nice! Thanks for your great feedback!

      Reply

      • Kaves
        May 14, 2020

        Hi Natasha,

        Could you pls let me know the weight of the final cake. thanks

        Reply

  • Bonnie
    May 11, 2020

    Hi Natasha! I’ve made a few of your recipes and always delicious! Tres leches is my favorite cake and wanted to try out your recipe. I noticed there’s no butter in your cake portion. Is there a reason? Thanks!

    Reply

    • Natashas Kitchen
      May 11, 2020

      Hi Bonnie, that’s right, there is no butter in the sponge. This recipe does not need it and is light and fluffy.

      Reply

  • Nour
    May 10, 2020

    I made this recipe tonight and was a bit nervous when I saw it oozing out so much liquid but everyone went insane for it and asked for the recipe! And it was my first time making sponge cake so I was really happy to accomplish that from my first try yay!

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Yay great job on your first time! Imagine how it would look and taste like the next couple of times that you make it again.

      Reply

  • Kate
    May 9, 2020

    I did this recipe and all my family loved it. Now is requested almost every week. The cake was soft, moist and delicious, but most of my family agreed that it was too sweet, so the next time I did it I made some changes.

    1) I didn’t add the 2 Tbsp of sugar to the frosting.

    2) For the syrup, I mixed the three milks as indicated, and in another container I mixed the remaining 5 oz of sweetened condensed milk with 2 cups of regular milk. I didn’t add whipping cream cause I was satisfied with the sweetness, but you can add whipping cream and regular milk to the taste.

    *Add more whipping cream if you consider the syrup needs to be a little bit more sweet.

    *Add more regular milk if you consider the syrup needs to be less sweet.

    I added both syrups to the cake and it was beyond delicious. My family still loved it and were very satisfied with its sweetness. They gave me many complements and now they want me to continue making the recipe with these changes.

    Please, keep in mind that I added the extra 5 oz of condensed milk because I wanted to balance out the sweetness of the cake and I also wanted it to be more moist because 1 mix of syrup didn’t give to the cake enough moisture.

    I recommend you to try these changes only if you were not satisfied with the sweetness of the cake.

    Trust me, these changes will give you the sweetness and moisture you want.

    My cake lasted for about 3 days and it was as moisture as the first day.

    Reply

    • Kate
      May 9, 2020

      Also, I wanted to give you a huge thank you Natasha. I made some changes based on my preference, but undoubtedly your recipe makes the perfect cake. Thank you so much for sharing it with us.

      I’lI definitely try more of your delicious recipes!

      Take care.

      Reply

      • Natashas Kitchen
        May 9, 2020

        Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!

        Reply

    • Natasha's Kitchen
      May 10, 2020

      This is awesome info, thank you for sharing with us some of the changes that you tried for this recipe. I appreciate it and I think a lot of people could benefit this info as well!

      Reply

  • P
    May 6, 2020

    This was one of the best recipes I have ever made. The cake was demolished at a work potluck. Thank you! I loved how easy it was to make and how it was not very sweet.

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Thank you for sharing your experience with us! I hope you love every recipe that you try.

      Reply

  • Rupsy
    May 5, 2020

    Hello! Are the measurements for the ingredients the same if I wanted to make a smaller version of this cake?

    Reply

    • Natashas Kitchen
      May 5, 2020

      Hi Rupsy depending on your cake pan size you may need to adjust to 1/2 or 3/4 of the recipe.

      Reply

  • Heather
    May 5, 2020

    Hi!
    I was wondering if I could use 1% milk instead of whole milk when baking, or if that would mess up the volume.

    Reply

    • Natashas Kitchen
      May 5, 2020

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

      Reply

  • Marilyn
    May 5, 2020

    Can I use 2% milk.

    Reply

    • Natashas Kitchen
      May 5, 2020

      Hi Marilyn, yes 2% milk will work just fine.

      Reply

  • Ludy
    April 26, 2020

    This is melt in your mouth uber yummy cake and so super simple to make. thanks for another great recipe! This will become my go to cake to bring to parties and get togethers.

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Sounds like this is going to be one of your favorites! I’m so glad you enjoyed this one and thanks for giving this recipe an excellent review.

      Reply

      • Diana
        May 10, 2020

        I was wondering is the cake suppose to look flat. It was fine in the oven but once the cake cooled down it kind of got flat.

        Reply

        • Natasha
          May 11, 2020

          Hi Diana, it depends on the type of dish you bake it in. I have had better results in the dish shown above. Some baking dishes are wider and will make the cake appear flatter.

          Reply

  • Danielle
    April 25, 2020

    Hi Natasha, I plan to bake this cake today for a party tomorrow. Should I spoon the cream over the cake tomorrow morning or today? Thanks.

    Reply

    • Natashas Kitchen
      April 25, 2020

      Hi Danielle, It should still be fine up to 2 days. Make sure to keep it covered and refrigerated.

      Reply

  • Kate
    April 24, 2020

    Delicious!!!!!!!

    Reply

    • Natashas Kitchen
      April 24, 2020

      I’m so glad you enjoyed it!

      Reply

  • Chawdhury
    April 22, 2020

    Dear Natasha,
    Hope you and your beautiful family are doing well.
    Firstly, I want to give you a big HUG with lots of love and gratefulness.
    I made this cake today… OMG… it was extremely tasty and it feels like melting in the mouth.
    Big THANKS.
    Secondly, I have a question. Next time I want to make chocolate version. Do you any idea what would be measurements of flour, cocoa and coffee?
    PLEASE let me know.
    Lastly, I want to say stay safe.

    Reply

    • Natasha
      April 22, 2020

      Hi and thank you for the wonderful review! 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 through first.

      Reply

      • Chawdhury
        May 11, 2020

        Thanks a lot Natasha for your reply.
        I really appreciate it.
        Stay well with your loved ones

        Reply

        • Natasha's Kitchen
          May 12, 2020

          You’re welcome. Stay safe and healthy too!

          Reply

  • Carla Zamiska
    April 21, 2020

    My life has been changed by this cake it was SO GOOD. My fiancé went crazy over it!! I’m SO glad I tried this recipe. Thank you!!

    Reply

    • Natasha's Kitchen
      April 22, 2020

      My pleasure, Carla. I am so happy that you and your fiance loved this recipe so much!

      Reply

  • Hs
    April 20, 2020

    Hi, I haven’t made this yet but I’m just wondering what are the measurements in grams/ml. Thanks

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi Hs, we have the metric measurement option available. Simply click Jump to Recipe and go to our printable recipe post. Click on the Red “Metric” wording. I hope that helps.

      Reply

      • Hs
        April 21, 2020

        Thank you so much. Can’t wait to make this now.

        Reply

        • Natashas Kitchen
          April 21, 2020

          You’re welcome! I hope you love it!

          Reply

  • Filly
    April 19, 2020

    I just made the Tres Leches Cake using your recipe and it turned out pretty perfect. Thank you so much for sharing. I can’t wait to try more of your recipes.

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Awesome thanks for sharing and I hope you love every recipe that you’re going to try!

      Reply

  • Kelli
    April 19, 2020

    HI. My 12 year old and I just made this…we are so excited to try, but my question is we wont be eating it for a couple of hours…after we put the whip cream on do we just leave out or put in the fridge? or wait to put whip cream on and leave cake out? Thanks

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi Kelli, that should work! This is a wet cake. We 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).

      Reply

  • Deeandra Rogers
    April 18, 2020

    This recipe was amazing! I’m Mexican American. I couldn’t get ahold of my mom, so I had to google a recipe and I came across yours. It’s so authentic and so delicious. Absolutely loved it. My husband who’s Caucasian kept complimenting me on it. Again, thank you.

    Reply

    • Natasha's Kitchen
      April 19, 2020

      You’re very welcome! I’m so glad you enjoyed this recipe.

      Reply

  • Linda
    April 18, 2020

    My Tres L eaches cake looked so. Beautiful and high. Then 5 minutes later buzzer went off and it fell. Why?

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Linda, I’m sorry to hear that – this has been one of our most popular cakes. It should not cave like that and I am always happy to help troubleshoot. I would highly recommend watching the video to see where the texture was different in my process versus yours. The cake relies on the volume of the eggs for leavening in addition to the baking powder. Consider if any substitutions were made in the ingredients or changes in the process which may have affected the texture.

      Reply

  • gel
    April 16, 2020

    Hi Natasha. How r u ?

    Can I sub the whole milk to unsweetened almond milk?
    Thanks

    Reply

    • Natashas Kitchen
      April 16, 2020

      Hi Gel, I’m well! Thank you for asking! I have not tested that substitution to advise. If you experiment please let me know how you like this recipe.

      Reply

  • Jessica
    April 12, 2020

    Absolutely amazing!
    Made this for Easter it was so fresh. Yet so comforting. Thank you Natasha

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Super! Thank you so much for your great feedback.

      Reply

  • Jumana
    April 12, 2020

    I made this yesterday, followed the recipes exactly and it came out PERFECTLY! Thank you!

    Reply

    • Natasha's Kitchen
      April 13, 2020

      So great to hear that! Thank you for giving this recipe an awesome review!

      Reply

  • Maha
    April 11, 2020

    Hi Natasha, I followed the instructions but made a blunder. I used an electric mixer to mix egg whites with the batter and now my cake is extremely hard at the center.
    Do you think this is the reason why my cake turned out hard or there could be another reason too?
    Please let me know ASAP

    Reply

    • Natashas Kitchen
      April 11, 2020

      Hi Maha, I haven’t had that experience but I’m curious it was an issue with the measurements of the dry ingredients. this post on measuring may be helpful.

      Reply

  • Nisrine
    April 10, 2020

    Hello Natasha, your receipts are great!!
    My husband has celiac disease, allergic to gluten, can I use almond flour/ corn flour instead of wheat flour?
    And if I use substitute for wheat flour should I change other ingredients?
    Thank you for your response

    Reply

    • Natashas Kitchen
      April 10, 2020

      Hi Nisrine, I have not tested this with a gluten-free substitute to advise. If you experiment please let me know how you like that.

      Reply

    • Diana
      April 23, 2020

      Can I use 2- 8×8 non stick disposable bakeware? If so, how long should I bake these if dividing your recipe into these two pans?

      Reply

      • Natasha
        April 23, 2020

        Hi Diana I haven’t tried baking this in disposable bakeware so I’m not sure if the baking time would change. You might check the instructions on our layered tres leches cake which we baked in 2 9-inch pans to help gage the baking time.

        Reply

  • Rafiah
    April 10, 2020

    Can evaporated milk be replaced with something

    Reply

    • Natasha's Kitchen
      April 10, 2020

      Someone else commented that they used coconut milk and the result was great too

      Reply

      • Kelley
        April 17, 2020

        Hi Natasha,

        I hope you’re doing well! Like many, I’ve been baking lots during this crazy time and have made this delicious tres leches cake which my family loves. Although, I was wondering if you think this recipe could adapt well into cupcakes? Do you think this would work/are there any changes to make? And if so, how much would the cupcake tins be filled? Thanks so much in advance!

        Reply

        • Natashas Kitchen
          April 17, 2020

          Hi Kelley, 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

  • Erma E Daniels
    April 9, 2020

    Thank you so much for sharing your delicious recipe. I enjoy making them and family enjoy eating them.

    Reply

    • Natasha's Kitchen
      April 9, 2020

      You’re welcome, Erma. It’s my pleasure to be able to help you cook delicious recipes for your family. Thanks for your great review!

      Reply

  • Serenyti
    April 8, 2020

    Is there any other pan I can use in stead ?

    Reply

    • Natashas Kitchen
      April 8, 2020

      Hi Serenyti, what kind of pan are you looking to try this with?

      Reply

      • Terumi
        April 9, 2020

        Can you use a glass pan?

        Reply

        • Natasha's Kitchen
          April 9, 2020

          Yes you can use a glass pan.

          Reply

          • Terumi
            April 9, 2020

            Should the cake be completely cool before adding the milks ?

          • Natasha's Kitchen
            April 9, 2020

            Hi Terumi yes, the cake should be cooled before adding the milk.

        • Kris
          April 19, 2020

          Hi! Can I use cake flour instead of all purpose? Would the measurements be the same?

          Reply

          • Natasha
            April 19, 2020

            Hi Kris, I haven’t tested this with cake flour but I think that would result in too light of a crumb for this cake which is normally a fairly sturdy/heavy cake with all of the milk syrup.

  • Samia
    April 8, 2020

    My husband has requested this for his birthday! Results coming soon!

    Reply

    • Natasha's Kitchen
      April 8, 2020

      He will absolutely love this. Happy birthday to him in advance!

      Reply

  • Do I need a name?
    April 7, 2020

    Can I use something besides evaporated milk & condensed milk ??? I don’t have it here

    Reply

    • Natasha
      April 7, 2020

      Hi I suppose you could make a sweetened heavy cream and milk mixture instead but you would have to sweeten it. You might google some substitutions. I won’t be able to provide you with specific without testing that out myself.

      Reply

  • Dixielegoat
    April 7, 2020

    Should I sift the flour before or after I measure it?

    Reply

    • Natasha
      April 7, 2020

      Hi, I sift the dry ingredients together after they are measured.

      Reply

  • Indira Gómez
    April 6, 2020

    Love this recipe. First time making this cake. Thanks. Came out moist and so good. I am a chocolate cake fan. But this cake is my new favorite.

    Reply

    • Natashas Kitchen
      April 6, 2020

      I’m so glad you found a favorite, Indira! Thank you for that feedback.

      Reply

  • Alexa Sarafinchan
    April 4, 2020

    I made this cake and I loved it as well as everyone else in my family! It was gone first! Just perfect!!! Thank you!!!!

    Reply

    • Natashas Kitchen
      April 4, 2020

      That’s so great! It sounds like you have a new favorite, Alexa!

      Reply

  • Chanda
    April 1, 2020

    Not sure what I did wrong.. the caje was tittally thin in the center … how can I fix this?

    Reply

    • Natashas Kitchen
      April 1, 2020

      Hi Chanda, It should not sink in the middle, 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

  • Ilina
    March 30, 2020

    Hi Natasha
    Could I use gluten free flour or almond flour?
    Thanks You

    Reply

    • Natashas Kitchen
      March 30, 2020

      Hi Ilina, I have not tested this with a gluten-free substitute to advise. If you experiment please let me know how you like that.

      Reply

  • Shreya
    March 30, 2020

    Hey Natasha,

    That was an amazing recipe and my cake turned out beautiful and delicious but it had a bit of eggy taste to it. What can be done to avoid that?

    Reply

    • Natasha's Kitchen
      March 30, 2020

      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

  • Pinx
    March 30, 2020

    Looks deliciousI wanna try your recipe.Whats the size of the casserole dish?

    Reply

    • Natashas Kitchen
      March 30, 2020

      We used this 13×9-inch Casserole dish here.

      Reply

  • Francis
    March 26, 2020

    I love, love, love all your recipes! The tres leches recipe was outstanding!!! So delicious! My family couldn’t stop complimenting me! Thank you!!!

    Reply

    • Natashas Kitchen
      March 26, 2020

      Aww that’s the best, Francis! I’m so happy you’re loving our recipes! I’m smiling big reading your comments.

      Reply

  • Maryam
    March 22, 2020

    Hi. I’m planning on making this cake for my dad’s birthday, but he likes his tres leche cake with chocolate frosting. Do u recommend a chocolate frosting recipe that would taste good with this cake?

    Reply

    • Natasha
      March 23, 2020

      Hi Maryam, I have seen chocolate tres leches cakes online but they are typically made with a chocolate cake base and chocolate frosting. I haven’t tested those myself though.

      Reply

  • Vivi
    March 20, 2020

    Natasha I’m so thankful I have found you…Your recipes are so easy to follow! As for this cake…it is one of the most delicious things I have ever tasted!And really easy! Keep up the good work!

    Reply

    • Natashas Kitchen
      March 20, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Paige
    March 17, 2020

    Just made this one–it’s another hit recipe from Natasha’s kitchen! Thanks for the recipe, it’s light, moist, not overly sweet and a little different, definitely a memorable cake.

    Reply

    • Natashas Kitchen
      March 17, 2020

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

      Reply

  • Elena
    March 16, 2020

    Hi Natasha! I have been planning to try 3 milk cake for alot of time and have gone through alot of recipes. I have a reallyyy good feeling about this recipe after seeing the pivtures and going through the review. So i was hoping to make this tomorrow. I just have one question. I wanted to make a 3 layered cake. Can u please confirm if this cake will hold up as with whipping cream used between the intermediate layers? Thanks in advance

    Reply

    • Natashas Kitchen
      March 16, 2020

      Hi Elena, I really haven’t tried making this as a 3-layer cake. I have a 2-layer tres leches cake here so you can see how it works as a layered cake. I hope that helps.

      Reply

      • Tiffany Z
        April 10, 2020

        How does this hold up if made the night before? Maybe frost the day of? I thoroughly enjoy your recipes and videos, btw…thank you!

        Reply

        • Natashas Kitchen
          April 10, 2020

          Hi Tiffany, this is a wet cake. We 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. If you are looking for a less wet cake you can use less syrup. I hope that helps.

          Reply

    • Hind
      April 2, 2020

      Best tres leches cake ever. I have been craving this cake for a long time, but I didn’t want to buy it outside because of the current situation. I was afraid it wasn’t going to be good, but it was perfect!!!!

      Reply

      • Natashas Kitchen
        April 2, 2020

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

        Reply

  • Damon Ono
    March 7, 2020

    The texture on this cake is amazing!!

    Reply

    • Natasha's Kitchen
      March 7, 2020

      Happy to hear that! Thanks for the great feedback.

      Reply

  • HJ
    March 4, 2020

    Hi Natasha! Thanks for the recipe. I made it for a friend of mine’s birthday. I made it on two round pans instead of 13×9 casserole pan. I had a little bite, but is the cake supposed to be wet or did I pour too much milk? I will leave it in the refrigerator overnight. Hopefully by tomorrow morning, the liquid will absorb and won’t be too wet. Thank you for the great recipe!!

    Reply

    • Natashas Kitchen
      March 4, 2020

      Hi HJ, this is a wet cake. We 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. If you are looking for a less wet cake you can use less syrup. I hope that helps.

      Reply

  • Bonita
    March 2, 2020

    Made this for the family, my oh my so delicious! Have made several of your recipes! I’m definitely a fan!

    Reply

    • Natasha's Kitchen
      March 2, 2020

      Fantastic! Thank you for the great review and I’m happy that your family enjoyed it!

      Reply

  • Elizabeth
    March 1, 2020

    Can I add more milk instead of all the eggs?

    Reply

    • Natasha's Kitchen
      March 1, 2020

      Hi Elizabeth, I haven’t tested that to advise but it might change the consistency if you use more milk than what’s in the ingredients.

      Reply

  • Vashti
    February 28, 2020

    Can I use a regular boxed cake mix to bake the cake then follow with the rest of your recipe?

    Reply

    • Natasha's Kitchen
      February 28, 2020

      I try to avoid using boxed cake mix as it can quickly become “soggy” since it’s not meant to absorb liquid.

      Reply

  • Jacquelyn
    February 26, 2020

    Hello Natasha! This recipe looks delicious. Do you have any directions for making ahead or how long it will last for leftovers?

    Thank you,
    Jacquelyn

    Reply

    • Natashas Kitchen
      February 26, 2020

      Hi Jacquelyn, 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

  • Zoe
    February 24, 2020

    This was so delicious and easy! I will make it again maybe for Cinco De Mayo?

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!  

      Reply

      • Ilina
        March 28, 2020

        Hi Natasha
        Could I replace the flour with gluten free flour or almond flour?
        It looks delicious

        Reply

        • Natashas Kitchen
          March 29, 2020

          Hi Lina, I have not tested this with a gluten-free substitute to advise. If you experiment please let me know how you like that.

          Reply

  • Cari
    February 22, 2020

    Delicious. Not overly sweet and cloying like some tres leches cakes are. Ratio of milks to cake is perfect. Had trouble with others causing a lake or not soaking the whole cake. This is my new go-to recipe! Thank you!!

    Reply

    • Natasha's Kitchen
      February 22, 2020

      Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!  

      Reply

  • Claude Morin
    February 17, 2020

    Hi Natasha ! I’ve just made this amazing cake…it turned out perfect..so delicious. Was wondering if this cake can be put in the freezer?. It’s only my wife and I , and although I know we could easily eat it all in no time was wondering if it would taste the same after being frozen…Claude

    Reply

    • Natashas Kitchen
      February 17, 2020

      Hi Claude, 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

  • Saleha
    February 16, 2020

    Made this for a family do and it came out beautiful. Lovely taste and texture enjoyed by all.

    Reply

    • Natasha's Kitchen
      February 16, 2020

      Thank you so much for sharing that with me and for giving great feedback!

      Reply

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