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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

4.98 from 777 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.

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

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Read comments/reviewsAdd comment/review

  • Davis Debbie
    March 16, 2023

    Can I use 2 round cake pans?
    I want to make it into a Easter Bunny cake?

    Reply

  • Laura
    March 12, 2023

    Never made a tres leches before and I’m latina… but this recipe is just right on the spot!! I can’t stop eating it now hahah! Thank you very much.

    Reply

    • NatashasKitchen.com
      March 12, 2023

      Hi Laura! That’s so great to hear. You’re very welcome. Thank you for trying my recipe.

      Reply

  • Rach
    March 12, 2023

    Fat less sponge .. great ! Added syrup, soggy as, like wet at the bottom. Hoping it will set or something in the fridge ? Not impressed with this one I’m afraid

    Reply

    • NatashasKitchen.com
      March 12, 2023

      Hi Rach! This is meant to be a wet cake. The sponge will be moist and wet because of the milk syrup.

      Reply

  • Karinna
    March 9, 2023

    So I’ve made this cake so many times and my family just LOVES it! It’s really good with caramel on top as well! My parents want me to make a chocolate one though, could I just add some cocoa powder to this? And how much would you recommend? Thanks!

    Reply

    • Natashas Kitchen
      March 9, 2023

      Hi Karinna, I love the sound of a chocolate tres leches, I haven’t tried it myself, but I imagine cocoa would be the best way to make is chocolate. If you experiment, let me know how you liked the recipe.

      Reply

  • Jesse Gilmore
    March 8, 2023

    I’ve tried six different Tres Leches recipes on my journey to find the best and this is it.

    Reply

    • NatashasKitchen.com
      March 8, 2023

      That’s amazing, Jesse! Thank you for sharing. I’m glad you finally found your recipe! 🙂

      Reply

  • Molly Brown
    March 1, 2023

    Don’t you need to chill it well before serving?
    Thanks for your response!

    Reply

    • NatashasKitchen.com
      March 2, 2023

      Hi Molly! Because of the dairy in this, you’ll want to keep this refrigerated until it’s ready to be served. This cake is also best on the 2nd day after it’s rested overnight and the milk syrup has had a chance to soak into the cake sponge well. 🙂

      Reply

  • Donna
    March 1, 2023

    After first having Tres Leche cake in Mexico and then in other Latin American countries, I searched high and low for a great recipe. As I learned it, it was necessary to let the cake soak in the syrup overnight. Is it okay to do that with your recipe?

    Reply

    • Natashas Kitchen
      March 1, 2023

      Hi Donna, 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

  • Sarah
    February 17, 2023

    Hi, I was just wondering do you butter and flour the pan and do you butter the the edges of the pan also? Thanks

    Reply

    • NatashasKitchen.com
      February 18, 2023

      Hi Sarah! I just butter the pan without flour.

      Reply

  • Paul Stevens
    February 11, 2023

    Took the cakes out of the oven and snuck a taste !!! Wow, I can’t wait for the final result !!!

    Reply

    • NatashasKitchen.com
      February 11, 2023

      Hi Paul! That’s wonderful. Enjoy! 🙂

      Reply

  • Elaine
    February 10, 2023

    Wondering the time for 6 inch heart pan? I know this recipe calls for a 9×13

    Reply

    • NatashasKitchen.com
      February 10, 2023

      Hi Elaine! I have not tested this recipe in different size pans to advise. It also depends on how deep your pan is and this batter will also be too much for just one 6” pan. You’ll need to watch it in the oven, my guess is that it will bake sooner. When a toothpick comes out clean, it will be ready.

      Reply

  • Sarah Lim
    February 3, 2023

    Hi there, love the recipe. I wish to ask, can you make this in cupcake form? If you can, how much of syrup do you pour for each cupcake?

    Reply

    • NatashasKitchen.com
      February 3, 2023

      Hi Sarah! I don’t have instructions for a cupcake version quite yet. You should be able to but you’d have to experiment with it!

      Reply

      • Melissa
        February 21, 2023

        I did not know I could cook something this amazing! Great recipe. Dusted the whipped cream with cinnamon and it was perfect.
        Thanks for sharing!

        Reply

        • NatashasKitchen.com
          February 21, 2023

          I’m so glad you loved it, Melissa! It’s one of my favorite cakes. The dash of cinnamon sounds amazing! 🙂

          Reply

  • Daphne McIntyre
    February 3, 2023

    I’ve made this before and it was great. Now I’m going to try it with Coconut Flour as two of my guests are GF. Any advise before I start? I’m going to do a trial run before my dinner.

    Reply

    • NatashasKitchen.com
      February 3, 2023

      Hi Daphne! I’m so glad you love the recipe. It’s one of my favorites! Unfortunately, I have not tested anything like that to advise. You may try researching online to see what recommendations are for replacing flour in a sponge cake recipe. Let us know how it turns out if you experiment. 🙂

      Reply

  • Sumaiza
    January 30, 2023

    Hey Natasha,

    I just made this cake.
    Can you tell me what would happen if I under baked it at 28 mins?

    Reply

    • NatashasKitchen.com
      January 30, 2023

      Hi Sumaiza! Every oven bakes differently but if you are underbaking the cake, it will cause the batter to be raw, wet or moist inside.

      Reply

  • Elmago
    January 27, 2023

    I’ve made this several times
    Easy recipe and turns out every time. I cut back the sugar by half and it’s just delish. 😋

    Reply

    • NatashasKitchen.com
      January 27, 2023

      I’m so glad you love this recipe. Thank you!

      Reply

  • Jessica
    January 27, 2023

    How much in advance can you make this cake? Does it need to be eaten right after being made, or would it be better to sit overnight in the fridge? I would like to make this for a gathering but wont have very much time right before to make it. Thanks!! It looks delicious!!

    Reply

    • NatashasKitchen.com
      January 27, 2023

      Hi Jessica! As long as it’s refrigerated it’s good for a couple of days. It’s actually best after it’s had time to rest overnight or 1 day and the syrup is absorbed well into the sponge. Just don’t add the fruits until the day of. I hope you love it!

      Reply

  • Val F.
    January 24, 2023

    My family and I LOVE your recipe for this cake. I would like to make a chocolate version of it. How much cocoa would you recommend I add to the dry ingredients? Will be adding some instant expresso to bump up the chocolate flavor also. TIA for any advice you can provide.

    Reply

    • Natasha's Kitchen
      January 25, 2023

      Hi Val, I’m happy to know that you love this recipe. Hopefully, in the near future, we will have a chocolate version as well. It’s been very much requested!

      Reply

  • Sharon
    January 24, 2023

    Hello,

    Could you please confirm whether we can use 2% milk instead of whole milk?

    Reply

    • Natashas Kitchen
      January 25, 2023

      Hi Sharon, yes, regular 2% or whole milk will work just fine in this recipe. I hope you love it!

      Reply

      • Sharon
        January 29, 2023

        Thank you so much . The cake turned out to be so yummy and moist..everyone loved the cake so much…thanks for a great recipe! 😊

        Reply

        • NatashasKitchen.com
          January 29, 2023

          That’s great. You’re very welcome!

          Reply

  • Diana
    January 14, 2023

    This cake is amazing, however I think the confusion (for me and I see some other people that have previously commented here) is that in the ingredients list Natasha says 12 oz for evaporated milk and 9 oz for the condensed milk, however in the video she measures 12 fluid oz for the evaporated milk, but she puts the condensed milk based on weight oz. So I think it would be very helpful to make that distinction in the recipe itself as well so people don’t end up dumping a whole 14oz condensed milk can in the milk mixture. I still think we will devour the cake as it is delicious, but I definitely got it too sweet this time.

    Reply

    • Natasha
      January 16, 2023

      Hi Diana, I updated the recipe after the video was made. We only update when we feel it’s an improvement and here we felt the original recipe as a bit too wet and ended up wasting some of the liquid ingredients.

      Reply

      • sandy
        January 22, 2023

        I had to throw mine out. the cake didn’t rise like yours so of course it didn’t absorb all that milk. Secondly, the topping didn’t get as fluffy as yours. This cake is a disaster.

        Reply

        • Natasha's Kitchen
          January 22, 2023

          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 for 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

  • CHACHA
    January 8, 2023

    I may have slightly overbeaten the egg whites as the cake came out super puffy. Nevertheless, it soaked up the syrup superbly and was devoured.

    Reply

    • Natasha's Kitchen
      January 9, 2023

      Good to hear that you liked the results!

      Reply

  • Betty
    January 3, 2023

    Do we need to make any adjustments when cooking at high altitudes?

    Reply

    • Natasha's Kitchen
      January 4, 2023

      Hi Betty, I haven’t tried this cake in high altitude sorry. But I use this article whenever I need some help.

      Reply

  • Friend
    January 3, 2023

    Just Curious– isn’t tresleches cake supposed to have Cinnamon? Yours is the recipe I’m making bec of 5 stars!!

    Reply

    • Natashas Kitchen
      January 3, 2023

      Hi Friend, we don’t add cinnamon to ours, but a few readers mentioned they have. I recommend making the recipe as written the first time around and then making adjustments as you see fit. I hope that helps.

      Reply

  • Jame Howard
    December 31, 2022

    Thanks Natasha this is the best recipe I ever made in my life I hope I see more

    Reply

    • Natashas Kitchen
      December 31, 2022

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

      Reply

  • Kelly Lavoie
    December 31, 2022

    I made this and it was demolished by just two of us in two days! (Don’t judge me. Lol.) I love tres leches and this is the best recipe yet. The only thing I did differently is use coconut milk instead of evaporated milk. 10/10 will make again!

    Reply

    • NatashasKitchen.com
      December 31, 2022

      I’m so glad you loved it, Kelly! Thank you for sharing.

      Reply

  • Marcia
    December 29, 2022

    I made this exactly like the recipe only added a cup of nonsweetened coconut at the last minute. It came out like a brick, not raising at all. Do you think the reason is the coconut?

    Reply

    • NatashasKitchen.com
      December 29, 2022

      The cake relies on the volume of the eggs for leavening in addition to the baking powder. The addition of coconut flakes or changes in the process may have affected the texture and volume. It sounds like you could have used too much flour, over-mixed the batter which deflated it, or the addition of coconut flakes weighed down the batter. Watch my tutorial on how to measure ingredients HERE. I hope that helps.

      Reply

  • Roman
    December 27, 2022

    Sponge cake came out great! Recipe is overall simple which is nice.

    However for the milk mixture I don’t know if I did something wrong, it was unpleasantly sweet, and I’m not sure the cake is salvageable. Next time I will try using less condensed milk.

    I bought a 14oz can of condensed milk, which by volume is 9oz. I put it all in. Maybe the recipe intended 9oz by weight?

    Anyway I think this recipe would do best with 1/3-1/2 of a 14oz can of condensed milk. For future attempts I will start on the lower end and taste the mixture before adding it in.

    Reply

    • NatashasKitchen.com
      December 27, 2022

      Hi Roman! We enjoyed the sweetness of the milk syrup, in combination with the sponge cake that is not very sweet, the milk syrup added the perfect touch for us. I could see how this would be preferential, you could use less sweetened condensed milk and more of the others in the future. Thank you for trying my recipe.

      Reply

    • Clarissa
      January 10, 2023

      I had the same issue with the milk mixture. After watching her video, I’m going to do exactly the same as she does. Have them all combined in 1 pouring cup while measuring. First 1/3 cup heavy cream, pour condensed milk and stop at 9oz, then pour evaporated milk and stop at 12oz. Hopefully the outcome is better. On my first try I was doing exact measurements and the whole can of condensed milk and it didn’t turn out well.

      Reply

  • Linda
    December 21, 2022

    Hi,

    Can I make this cake in individual loaf cake pans?

    Thank you

    Reply

  • Kasia
    December 15, 2022

    What size pan is used for this baking time?
    Thank you ……….::……………………………..

    Reply

    • Natashas Kitchen
      December 15, 2022

      Hi Kasia, we mention & link it in a recipe, but we use this 13×9″ pan HERE. I hope this helps!

      Reply

  • Shannel
    December 14, 2022

    Absolutely BEST Tres Leches cake recipe that I have found! Tastes amazing, lots of compliments and relatively easy. I will say that I think that this cake needs to be refrigerated and the three milks need to soak a little longer than 30 minutes prior to serving. When we ate another piece in about 4 hours, it was PERFECT!!! I wish she would post a chocolate version of this recipe.

    Reply

    • NatashasKitchen.com
      December 14, 2022

      Hi Shannel! Thank you, I’m so glad you loved this recipe! This cake is even better the next day or after it’s been soaking overnight! 🙂
      Hopefully, in the near future, we will have a chocolate version as well. It’s been very much requested!

      Reply

      • Kelly Lavoie
        December 31, 2022

        As much as I feel “meh ” about regular chocolate cake, chocolate tres leches is even better than white! I would love to see a chocolate version of this as well.

        Reply

  • Cynthia Boseski
    December 11, 2022

    I have never made this before and in looking at recipes, I see Joanna Gaines recipe (for the same size) calls for 3 cups flour and 6 eggs and your recipe calls for 1 cup flour abd 5 eggs. That seems like a big difference and wonder how the density of the cake changes the the liquid poked in. I do LOVE and follow your recipes, videos and website but figured I’d ask.

    Reply

    • NatashasKitchen.com
      December 12, 2022

      Hi Cynthia! I haven’t tested the other recipe so I am not familiar with the method/process she uses. This cake has a sponge consistency/texture and absorbs the milk syrup very well.

      Reply

  • Maribel
    December 10, 2022

    I want to bake this for a potluck. Have you ever baked in aluminum disposable pan?

    Reply

    • Natashas Kitchen
      December 10, 2022

      Hi Maribel, 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 gauge the baking time.

      Reply

    • Carmen
      December 17, 2022

      I just baked this today in an aluminum disposable “half pan” from Sam’s. Was done in 25 mins. My husband said “this cake is dangerous!” as he was eating his 2nd piece!! Absolutely delicious.

      Reply

  • Irina
    December 8, 2022

    It has become my go-to potluck dessert! Soo easy and pleases everyone! Delicious!

    Reply

    • NatashasKitchen.com
      December 8, 2022

      I’m so glad to hear that!

      Reply

  • Amanda
    December 8, 2022

    Would a stand mixer work okay for this? I kept my beaters for my hand mixer. Would the paddle or whisk attachment be best?

    Reply

    • NatashasKitchen.com
      December 8, 2022

      Hi Amanda! You can use the whisk attachment for this. Just be sure to fold with a spatula when you get to step 5.

      Reply

  • Melinda
    December 3, 2022

    I would like to make a smaller version of this recipe. Can you give me any advice?

    Reply

    • Natashas Kitchen
      December 3, 2022

      Hi Melinda, 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

  • Masha
    December 1, 2022

    Can this be made in a disposable aluminum cake pan? Want to make it for someone without them having to worry with returning the pan.

    Reply

    • NatashasKitchen.com
      December 1, 2022

      Hi Masha! I think so, but I haven’t tested it myself. You could also bake it and then assemble it in a disposable pan.

      Reply

  • Shaheen Khan
    November 25, 2022

    I really love this recipe, have made many times for the parties now…guests love it….thanks alot….also posted a pic on ur fb page

    Reply

    • NatashasKitchen.com
      November 25, 2022

      Thanks for sharing! So glad it’s a hit.

      Reply

  • M
    November 24, 2022

    Hi Natasha,
    My daughter made the tres leches cake and it was really good. There was one thing though which could be improved. Somehow the cake was a little hard it wasn’t soft. Any tips you would like to give?

    Reply

    • NatashasKitchen.com
      November 24, 2022

      Hi M! Do you mean it was hard/dry even after adding the milk syrup? Some of my readers prefer to add more milk syrup than the recipe calls for and this will help.

      Reply

  • Lynette
    November 17, 2022

    I have made this cake three times now and everyone raves about it each time. The first time was a little tricky but I have it down now! Thanks for such a great recipe for Tres Leche cake!

    Reply

    • NatashasKitchen.com
      November 17, 2022

      That’s wonderful, Lynette! I’m so glad it was a hit.

      Reply

  • Amanda Patience-Theagali
    November 17, 2022

    Your recipe is very easy to follow. The cake was very light and decadent. It was a hit! Thank you for sharing.

    Reply

    • Natasha's Kitchen
      November 17, 2022

      Thank you for your great comments and feedback, Amanda.

      Reply

  • Jasmine
    November 10, 2022

    Heyyy,

    I just made this yesterday for my mom in law’s bday and everyone loved it today! it was yuuumm! u were spot on in saying that u feel good about urself after eating this. i really did! such an amazing job by an amateur baker like me i felt! i added some dessicated coconut, white choco chips and toasted pistachios as garnish and they took this cake to a totally different level. thank u so much☺️

    Reply

  • Vincent T
    November 8, 2022

    Turned out pretty good ! Everyone loved it…. Not as sweet as I would have thought of. Just the right balance.

    Reply

    • Natasha's Kitchen
      November 8, 2022

      Glad that this recipe was a huge hit!

      Reply

  • Vincent T.
    November 6, 2022

    I made the cake this afternoon. So far it looks exactly like the one you made in the video. I’m refrigerating it overnight. I’ll be presenting it to my fellow students and to my Spanish teacher from Mexico. She said she loves that cake… stay tunes for the final review tomorrow evening…

    Reply

    • Natasha's Kitchen
      November 6, 2022

      We’re excited to hear how it goes!

      Reply

      • Vincent T
        November 8, 2022

        It was fantastic! Everyone loved it ! Not too sweet which I like but very creamy! Thank you 🙏

        Reply

        • NatashasKitchen.com
          November 8, 2022

          That’s wonderful! I’m glad it was a hit!

          Reply

  • June Garland
    October 30, 2022

    Hiya! Planning on making this recipe today but I apparently don’t have a 9×13 casserole dish like I thought I did, my closest substitutes are a 9×13 metal pan and a 7x11x2 casserole dish. Which would you recommend and how should I adjust the baking time/temperature to accommodate it?

    Reply

    • NatashasKitchen.com
      October 31, 2022

      Hi June! I think the metal pan would be fine but you’ll have to watch it in the oven. It will be done when you stick a toothpick in the batter and it comes out clean.

      Reply

  • Janice
    October 29, 2022

    Hi Natasha. I want to make this recipe for Christmas, but I can’t find evaporated milk. Is there a substitute for it? I have tried Tres Leches Cake before and it’s so good and I really want to try your recipe.

    Reply

    • NatashasKitchen.com
      October 29, 2022

      Hi Janice! You can substitute for regular milk.

      Reply

  • Crystal Wells
    October 28, 2022

    BEST tres leches cake I’ve ever had and so easy to make! Very refreshing and not too sweet.

    Reply

    • NatashasKitchen.com
      October 28, 2022

      So glad you loved it, Crystal! Thank you for the review.

      Reply

  • Kim
    October 28, 2022

    Is it possible to make the cake with the three milks mixture poured in the night before, then make and add the whip topping the next day – just in time to serve the cake?

    Looks so yummy – can’t wait to try it!

    Reply

    • NatashasKitchen.com
      October 28, 2022

      Hi Kim! Yes, that is possible. This cake is best the next day when it’s had time to rest and adsorb all the milk syrup.

      Reply

  • Sandy Lybbert
    October 25, 2022

    I have made and tried other Tres Leches cakes. NONE come close to this one. It’s dangerously delicious. Thanks for the great recipe.

    Reply

    • Natashas Kitchen
      October 25, 2022

      It sounds like you have a new favorite, Sandy! Thank you for your great feedback!

      Reply

  • BD
    October 13, 2022

    I made this for my sister’s birthday and everyone loved it. I used a knife to poke bigger holes and stretch them out so the sauce soaked in better. I was worried that it might be too sweet but this recipe is perfectly balanced. Definitely a keeper!! Thank you!!

    Reply

    • Natashas Kitchen
      October 13, 2022

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

      Reply

  • Valerie
    October 12, 2022

    I’m going to make this cake for guests this weekend. What alterations should I make for altitude (I live 8,500 ft above sea level).

    Thank you,

    Valerie

    Reply

  • Kathy
    October 10, 2022

    The cake was VERY GOOD and easy to make. My hushand Loved It!! 🙂

    Reply

    • NatashasKitchen.com
      October 10, 2022

      Hi Kathy! That’s wonderful. So glad it was enjoyed.

      Reply

  • Maria Ladouceur
    October 7, 2022

    My cake sank really low after I took it out if the oven. What did I do wrong? Help, as I am baking another one on Wednesday for a friends’ get together.

    Reply

    • Natashas Kitchen
      October 7, 2022

      Hi Maria, it should rise and it should not sink, 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

  • Melissa
    October 2, 2022

    Hello, my friend was bugging me to make this cake for her. I have never made this cake before and found your recipe I made it yesterday, I added the sugar to the egg white too early so it didn’t set up but used it anyways praying it would come out and she loved it!! My Friend who is lactose intolerant even asked me to make her this cake so I came home and made 2 more. Thank you for this recipe I love it

    Reply

    • Natashas Kitchen
      October 3, 2022

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

      Reply

  • Monica
    September 29, 2022

    I found first your 4 ingredients sponge cake recipe, and used that one to make a tres leches cake, it turned out Perfect! It was so simple to make that I am not sure to try this other recipe…

    Reply

    • Natashas Kitchen
      September 29, 2022

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

      Reply

  • Marianne Shillingsford
    September 28, 2022

    This was outstanding, everyone loved it. I am lactose intolerant so I only had a small slice.
    What if I made the cake as per recipe and used warm jello instead of the milks? Would I have to change anything else?

    Reply

    • NatashasKitchen.com
      September 28, 2022

      Hi Marianne! I have not tested anything like that to advise. I’m glad this recipe was enjoyed. You could research online a way to make the milk syrup dairy free. Some people use coconut milk and coconut-sweetened condensed milk. I’m sure it would make a great alternative. Let us know how it turns out if you experiment.

      Reply

    • Mary O’C
      December 10, 2022

      Marianne, you can definitely use warm jello instead of the three milks. It’s called poke cake and can be topped with a dairy free version of whipped cream and some sliced fruit. I’ve made it that way many times. It’s colorful
      and kids love it.

      Reply

  • Amruta J
    September 20, 2022

    Hi Natasha! I’ve been a fan of your blog for a while now and love your foolproof recipes!
    I’ve made this more than 2 dozen times and it’s always perfect but I’ve always served it straight from the pan.
    For an event I need to assemble it on a cake board – will the liquid hold? Any advice on how to go about it? (Need it to be the same size, single layer cake covered in whipped cream and topped with strawberries). Will I be able to make it ahead (the previous day/night)?

    Reply

    • Natashas Kitchen
      September 21, 2022

      Hi Amruta, I wouldn’t recommend transferring this cake if the liquid is poured into it. You can try the method we used in the Layered Tres Leches cake however & serve it on a serving platter.

      Reply

      • Amruta Jejurikar
        September 28, 2022

        Thank you Natasha! Can I still make it the previous afternoon and let it sit in the fridge overnight with the whipped cream? I need to make as a single-layer 9×13 cake covered in whipped cream frosting on Friday and deliver it on Saturday morning!

        Reply

        • NatashasKitchen.com
          September 28, 2022

          Yes, it can stay refrigerated with the whipped cream frosting on Friday for delivery Saturday. I like this cake best the next day after its had time to rest and all the flavors mesh together.

          Reply

  • Tiana
    September 18, 2022

    Hi Natasha,
    Would I be able to layer the 9×13 with your round layer recipe? This is my first time and I am so excited

    Reply

    • NatashasKitchen.com
      September 19, 2022

      Hi Tiana! For a 9”x13” pan, use this recipe. The recipe is created for this size pan.

      Reply

  • Amy
    September 17, 2022

    Can I bake round pans and stack it in layers? Will it stay together and not fall apart .

    Reply

  • Michelle
    September 16, 2022

    This is my GO-TO Tres Leches recipe every year for my husband’s birthday & holidays. Everyone loooooves it! I usually use a little more of the evap/sweetened cond. milk liquid than the recipe calls for because I like it extra wet but this recipe is PERFECTION! THANK YOU!!

    Reply

    • NatashasKitchen.com
      September 16, 2022

      You’re very welcome! I’m so glad it’s your go-to. We love this cake, I’m glad you do as well. 🙂

      Reply

  • Vika
    September 10, 2022

    I wish I could add photo ! Spectacular! I added 1/2c of coconut milk ( as read suggest to one on other website) and it really brought beautiful flavor out❤️

    Reply

    • Natashas Kitchen
      September 10, 2022

      I’m so happy you loved it, Vika! Thank you for your feedback!

      Reply

  • Josie
    August 31, 2022

    Hi Natasha!

    This is by far, the best tres leches cake I’ve ever made! My family absolutely love it!

    Just like your chocolate cupcake and tiramisu recipes, I will continue making this one from now on.

    Thanks for sharing your amazing recipes with us!

    Josie ♥️

    Reply

    • Natashas Kitchen
      August 31, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Josie! I’m so happy you’re enjoying my recipes!

      Reply

  • Karishma
    August 27, 2022

    Hi Natasha,

    I have tried so many of your recipes.They are fantastic.
    Simple quick recipes and each one turns out perfectly!!!
    Tres Leches is one of my favs.

    Thanks so much for doing for you do:).I am a huge fan!

    Reply

  • Raylene
    August 25, 2022

    This is the first recipe I’ve tried from your site and… Oh My! Was is ever so delicious!! Moist, light, spongy, fluffy and so, so tasty. I didn’t have berries so simply drizzled a coffee/chocolate sauce over the whipped cream topping. Absolutely perfect. Will make again, and again, and again….
    Thank You Natasha! You have gained a new South African fan.

    Reply

    • NatashasKitchen.com
      August 25, 2022

      Hi Raylene! That coffee/chocolate sauce sounds amazing!! I’m so glad you enjoyed this recipe, thank you so much for sharing. 🙂

      Reply

  • Asma
    August 23, 2022

    Hi,
    My husband loves milk cake but he’s gluten intolerant so I was wondering if it is possible to make this using gluten free flour? Thanks

    Reply

    • Natashas Kitchen
      August 23, 2022

      Hi Asma, I haven’t tested this with gluten-free flour, but here’s what one of my readers wrote: “I have made this cake more than a handful of times using a 1 to 1 gluten free flour (I just use the Walmart brand) and it works perfectly! Everyone loves this dish and can NEVER guess it is Gluten free!” I hope that helps.

      Reply

  • Beth
    August 21, 2022

    This cake was so good! I made some variation and added ube (purple yam) flavor to the cake and substituted the condensed milk with ube flavored condensed milk. It is delish

    Reply

    • Natashas Kitchen
      August 21, 2022

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

      Reply

  • Lynette
    August 19, 2022

    Thank you so much for this recipe. Your instructions for great. I can’t wait until it is finished. Lynette

    Reply

    • NatashasKitchen.com
      August 19, 2022

      You’re very welcome! I hope you love this cake. It’s one of my personal favorites! 🙂

      Reply

  • Molly Kim
    August 19, 2022

    Hi i’ve been really wanting to make tres leches and this recipe seems great. But I just have one question. When the cake is done baking how long should I wait until pouring the syrup mix on the cake?

    Reply

    • NatashasKitchen.com
      August 19, 2022

      The cake should be fully cooled down before adding the milk syrup. I hope you love this recipe. 🙂

      Reply

  • Mary
    August 18, 2022

    Hello – where is the oil/butter? Inwould think you need it.
    Thanks

    Reply

    • NatashasKitchen.com
      August 18, 2022

      Hi Mary, it is not needed for this sponge cake. It’s a different type of cake.

      Reply

  • Rebekah Smith
    July 28, 2022

    The sponge itself is great fine, but you need like at least twice as much milk syrup mixture as this provides. I’ve made this twice and every time the middle of the cake is not wet/saturated in the slightest. Next time, I’ll be doubling the syrup !

    Reply

    • NatashasKitchen.com
      July 28, 2022

      Thank you for the feedback, Rebekah!

      Reply

  • elaine
    July 24, 2022

    Sorry, but I don’t really know what’s going on. Both the 12 oz. evaporated milk & the 14 oz. condensed milk I bought say oz. on the cans, not fluid oz. I can’t find out answers to converting to fluid oz. I’ve never heard of doing this for a recipe. I have no idea how much I should really use. Please answer as I am in the process of making this. Thank you.

    Reply

    • NatashasKitchen.com
      July 25, 2022

      Hi Elaine, liquid is measured in fluid ounces. You’d be fine to use the whole 12oz. evaporated milk for this recipe but you only need 9oz of condensed milk. The best way to measure this is in a liquid measuring cup.

      Reply

  • Kate
    July 22, 2022

    Hii, If I want to half the recipe to make six servings I would need 2.5 eggs, so should I use 3 eggs or 2?

    Reply

    • Natashas Kitchen
      July 22, 2022

      Hi Kate, I would use 2.5 eggs. You can lightly beat the egg in a medium bowl until well combined and measure out 2 tbsp to equal half of your egg.

      Reply

      • Kate
        July 23, 2022

        Ok, thank you. I think maybe I’ll try to mix the egg into a bowl and then half the amount that it is. My eggs vary in size, so I’m not sure how the tbsp thing would work out. Looking forward to some amazing cake tonight!

        Reply

        • Kate
          July 23, 2022

          By using a weighing scale. Thank you so much and I can’t wait to try this out. I believe it’s quite similar to milk cake, and I couldn’t find a decent recipe for that.

          Reply

  • SH
    July 22, 2022

    I tried this recipe. It turned out great! Used milk instead of heavy cream since I had run out, and it still tasted amazing.

    Reply

    • NatashasKitchen.com
      July 22, 2022

      That’s wonderful. Thank you for the review. 🙂

      Reply

  • Bree
    July 19, 2022

    I’m sure the recipe is good but my cake came out eggy???
    And taste like if you cooked the egg mixture you use for French toast😔

    Reply

    • Natashas Kitchen
      July 19, 2022

      Hi Bree, was too much egg possibly used? Ensure you’re using large and not extra large eggs. Also, 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

  • Fiona
    July 6, 2022

    Thanks Natasha for sharing this recipe for your Tres Leches Cake. I have made it on numerous occasions now and it always works perfectly and people love how different and unique it is. I like to make it in summer when I have my own raspberries and strawberries in the garden. I often rely on other people’s reviews when trying new recipes so it is great to know how good this one is.

    Reply

    • NatashasKitchen.com
      July 6, 2022

      Hi Fiona! Thank you, this is a family favorite. I am so glad you enjoy it.

      Reply

  • Joyce Lewis
    July 4, 2022

    Made this for a July 4th get together. It was a hit. I remember the first time I had Tres Leches years ago. When I found this recipe, I knew I had to try. Was not disappointed. Excellent recipe presentation and video.

    Reply

    • NatashasKitchen.com
      July 4, 2022

      So glad you enjoyed this recipe, Joyce. Thank you for the review.

      Reply

  • Nicole
    July 3, 2022

    I have been making this cake for years, and it is soooo good every single time. I absolutely love this cake, and this recipe is perfect. Making it with strawberries and blueberries for a festive dessert at tomorrows bbq.

    Reply

    • Natasha's Kitchen
      July 4, 2022

      Lovely to hear that, Nicole. Yes, it is so versatile, you can use and try different fruits too!

      Reply

  • Gina Schneider
    July 3, 2022

    Incredibly sublime taste and sponge cake texture. I just made it for 4th Of July and it’s sooo delicious and delicate. Served it with whipped cream and berries. Amazing recipe. It’s a keeper♥️

    Reply

    • Natasha's Kitchen
      July 3, 2022

      You’re welcome, Gina. Thank you so much for your awesome feedback, we appreciate you sharing that with us

      Reply

  • B_Nordin
    July 3, 2022

    First off ya this cake is fire!
    Wondering though, the middle of my sponge was a little deflated. Wondering what I may have done wrong?

    Reply

    • Natashas Kitchen
      July 4, 2022

      Hi B! 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

  • JoySeaChef
    July 2, 2022

    This cake is so delicious! I thought it was going to be too sweet but it was perfect. The only change I made was I didn’t frost it with whipping cream. I made the frosting but kept it in the fridge and just dolloped it on and added the fruit when we wanted a piece. That way the cake didn’t get soggy and lasted a few days in the fridge.

    Reply

    • NatashasKitchen.com
      July 2, 2022

      So glad it was enjoyed. Thank you for the review.

      Reply

  • Mirta
    July 2, 2022

    Hi Natashia

    Thank you for this wonderful recipe. I have made this cake several times and it has been a high hit each time. Love your YouTube channel.

    Reply

    • Natashas Kitchen
      July 2, 2022

      That’s so great! I’m so glad you’re enjoying my recipes and videos, Mirta! Thank you for your great review!

      Reply

  • Mitzi
    July 2, 2022

    I’ve made this recipe numerous times and always get rave reviews. Thank you Natasha for making me look good.

    Reply

    • Natashas Kitchen
      July 2, 2022

      That’s just awesome! Thank you for your awesome feedback Mitzi!

      Reply

    • Mitzi
      October 12, 2022

      Forgot to mention that I made this recipe with gluten-free flour. I used Robin Hood, all purpose gluten-free flour. It was just as good as with the regular flour.

      Reply

      • NatashasKitchen.com
        October 12, 2022

        That’s wonderful, Mitzi! Thank you for letting us know.

        Reply

  • Michelle Jose
    June 29, 2022

    wondering if i could ass cocoa powder for chocolate tres leches?

    Reply

    • Natashas Kitchen
      June 29, 2022

      Hi Michelle, I love the sound of a chocolate tres leches, I haven’t tried it myself, but I imagine cocoa would be the best way to make is chocolate. If you experiment, let me know how you liked the recipe.

      Reply

      • Nancy Gibbons
        August 1, 2022

        LOVE your Tres Leche recipe! I want to make it, again but chocolate, too. How much cocoa should I add to the cake? Also, thinking adding (small amount) chocolate syrup to the milks. Any suggestions? Making for a crowd this weekend!!
        Nancy

        Reply

        • NatashasKitchen.com
          August 1, 2022

          Hi Nancy. I have not tested this to advise. This seems to be a frequently requested recipe so we will see about possibly doing a recipe like this in the future. If you experiment, please let us know how it turns out. 🙂

          Reply

  • Bárbara
    June 27, 2022

    Hello! I love this recipe! I was wondering I want to make a smaller cake ( 6 servings) should I just cut the ingredients in half? And what about the cooking time? It would be the same?

    Reply

    • NatashasKitchen.com
      June 27, 2022

      Hi Barbara, you can scale the servings up or down on the recipe card and it will convert the ingredient list for you. Yes, you can cut it in half. Keep the baking temperature the same and you’ll have to keep an eye on the time, it will most likely get done sooner. It is done when a toothpick comes out clean.

      Reply

  • Mellyssa
    June 27, 2022

    Hi Natasha, I accidentally beated the egg yolk and the egg whites togethere with the sugar. Do you think I could do the sponge cake instead of the cake you are using?

    Reply

    • NatashasKitchen.com
      June 27, 2022

      Hi Mellyssa, it won’t be the same without this cake base. I suggest using the tres leches base for the tres leches cake.

      Reply

  • Lily
    June 23, 2022

    I am worried about the sweetness. Since it uses condensed milk as one of the milk, is it okay to lessen the sugars in the cake batter by half? Thank you ☺…

    Reply

    • Natashas Kitchen
      June 23, 2022

      Hi Lily, we don’t like overly sweet cakes & we believe we found the perfect balance. Substitutions/ changes may hinder the recipe outcome. I always suggest making a recipe as written the first time around and then adjusting in the future to your liking.

      Reply

  • Melissa Ortiz
    June 20, 2022

    Hi,
    I want to make it ahead and taking for camping. Do you know how well it will travel if I bake it and add the milks later. It’s my brother’s favorite cake and it’s his birthday. Thank you for any advice.

    Reply

    • Natasha's Kitchen
      June 20, 2022

      Hi Melissa, 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 make sure to cover with plastic wrap overnight and refrigerate.

      Reply

  • Aimee
    June 16, 2022

    I’ve made this many times using Walmart brand gluten free flour. This is by far our favorite dessert and you’d never guess it’s gluten free.

    Reply

    • Natashas Kitchen
      June 16, 2022

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

      Reply

  • Ann
    June 15, 2022

    Thank you for another Fabulous recipe complete with video tutorial ! Made this per request today for granddaughters birthday. Delicious !!!
    ⭐️⭐️⭐️⭐️⭐️

    Reply

    • Natasha's Kitchen
      June 15, 2022

      Happy birthday to her and I’m happy to hear that the cake turned out great!

      Reply

  • NS
    June 10, 2022

    Hello!
    I have a small oven am i able to split the recipe in half?

    Reply

    • NatashasKitchen.com
      June 10, 2022

      Yes, that would be fine.

      Reply

  • Gillissa
    June 8, 2022

    Everyone loveddddd it. Lol best they ever had. Is there a way to make this chocolate?

    Reply

    • Natashas Kitchen
      June 8, 2022

      Hi Gillissa, I 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

  • Aylah
    June 7, 2022

    Can you use gluten free flour instead of regular flour in this recipe?

    Reply

    • Natashas Kitchen
      June 7, 2022

      Hi Aylah, I haven’t tested this with gluten-free flour, but here’s what one of my readers wrote: “I have made this cake more than a handful of times using a 1 to 1 gluten free flour (I just use the Walmart brand) and it works perfectly! Everyone loves this dish and can NEVER guess it is Gluten free!” I hope that helps.

      Reply

  • Cindy
    June 7, 2022

    People love this cake as so do I. However, is there a way to make it dairy free?

    Reply

    • Natashas Kitchen
      June 7, 2022

      Hi Cindy, 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 cake for ideas and then just use our base. Decorating with whipped coconut milk (the coconut milk from the can) might work well

      Reply

  • Bharathi
    June 6, 2022

    Hi Natasha, I loved your recipe so much. Looking forward to more amazing recipes!

    Reply

    • Natasha's Kitchen
      June 6, 2022

      I hope you’ll love all the recipes that you will try!

      Reply

  • Tess Ellis
    June 5, 2022

    My husband requests Tres Leches for his birthday every year. It was wiped out at his birthday party last night. I have made a version of this cake a couple dozen times – this is far and away the best recipe I’ve used!

    I always add cinnamon on to the whipped topping. Other than that I followed every detail.

    Thank you..this will be my go-to version going forward.

    Reply

    • Natasha's Kitchen
      June 5, 2022

      Hello Tess, that is wonderful! I’m so happy to hear that it was a huge hit, love it, and happy birthday to him!

      Reply

  • Chan Daigle
    June 2, 2022

    Can you add liquor to the cake mixture? (amereda, Crown apple, etc,?
    Can blue berries (peaches, and other fruits) be a substitute for strawberries?

    Reply

    • NatashasKitchen.com
      June 2, 2022

      Hi Chan. I have not tested the liquor in the actual cake batter. I think it would work in the milk syrup. Blueberries would be fine, fresh peaches would work as well. If you are using canned peaches, be sure to drain them well first.

      Reply

  • Reds
    June 1, 2022

    I don’t eat sweets but I love to bake. This was my first time making tres leches cake and I followed this recipe exactly as written. Everybody absolutely loved it. I will be making this again for sure. It wasn’t hard, just time consuming and so many bowls used!

    Reply

    • NatashasKitchen.com
      June 1, 2022

      That’s great! So glad to hear that.

      Reply

  • Nancy
    May 26, 2022

    This is a GREAT cake do you know if I can make this into cupcakes? and if so what the measurements would be?

    Reply

    • Natashas Kitchen
      May 26, 2022

      Hi Nancy, I’m so glad you enjoyed it! 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

  • Lynn
    May 24, 2022

    I am def going to make this for an upcoming event. My question: how can I make this into individual servings? Cut the cake, divide, then pour over milk mixture?
    Any help would be greatly appreciated!

    Reply

    • NatashasKitchen.com
      May 24, 2022

      Hi Lynn, we normally just cut it into slices and serve it individually after it has been assembled. This is a wet cake and the milk syrup will leak so the pan helps keep it together. You could possibly cut the cake and place it into a plastic serving dish/cup. Let us know if you experiment and find a way that works well. 🙂

      Reply

  • Brittany Bond
    May 24, 2022

    Absolutely the best tres leches I’ve ever had! Going to try to split recipe so my partner and I can have it more often. Next challenge is a strawberry version 😏

    Reply

    • NatashasKitchen.com
      May 24, 2022

      So glad you enjoyed this recipe. Thank you for the review.

      Reply

  • Ellen
    May 24, 2022

    First time making this and it was delicious! Thank you for posting.

    Reply

    • Natasha's Kitchen
      May 24, 2022

      You’re welcome, Ellen. I’m glad you enjoyed it!

      Reply

  • Elizabeth Geisel
    May 22, 2022

    Does it have to be refrigerated the day of a party? How many hours can it sit out?

    Reply

    • Natasha's Kitchen
      May 22, 2022

      Hi Elizabeth, it will be best to refrigerate it overnight before serving. I hope it becomes a hit!

      Reply

  • Mary Kay
    May 20, 2022

    Can this cake “soak” overnight before putting on the whipped cream topping?

    Reply

    • NatashasKitchen.com
      May 20, 2022

      Yes, that would be fine.

      Reply

  • michael
    May 14, 2022

    loved it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply

    • NatashasKitchen.com
      May 14, 2022

      So glad to hear!!!

      Reply

  • michael
    May 14, 2022

    you blow up my oven jk i loved it would recimend. it was my 1st cake and i was so good thank you!!!!!!

    Reply

    • Natashas Kitchen
      May 14, 2022

      I’m so glad you enjoyed it!

      Reply

  • Ashley S
    May 9, 2022

    I made this for Mother’s Day and it was an absolute hit! Everybody loved it and it came out super delicious. I will definitely be making it again. Great recipe!!!

    Reply

    • NatashasKitchen.com
      May 9, 2022

      So glad to hear that, Ashley! Thank you for the wonderful review.

      Reply

  • Teresa in Macon GA.
    May 8, 2022

    I have many hispanic friends but this was my first attempt at tres leches cake. When I served it to a church dinner group and asked “Who wants seconds?” Everyone held out their plate. First experience with a cake from scratch with egg whites folded in. Worth the time and effort. Making it for my Spanish class tomorrow.

    Reply

    • NatashasKitchen.com
      May 9, 2022

      That’s great! Thanks for sharing, Teresa.

      Reply

  • Zoie Penick
    May 8, 2022

    Hi Natasha! My sister and I made this cake recipe for Cinco De Mayo the other day. It was so good, thank you for the recipe!

    Reply

    • Natasha's Kitchen
      May 9, 2022

      You’re so welcome! Great to hear that it was a success. Thank you for the review, Zoie.

      Reply

  • Kate
    May 8, 2022

    After reading the reviews, I made this cake with no changes to the recipe. It was a huge hit at our annual guac off party – so delicious!!! Just a note, the 9 oz of condensed milk is in fluid oz and the can is measured by weight, so I just used a 14 oz can (after checking it by measuring but now I’ve made a note so I don’t have to do it again).

    Reply

    • Natasha's Kitchen
      May 9, 2022

      Thanks for sharing that with us, Kate. Good to know that it was a huge hit!

      Reply

    • Diane
      May 21, 2022

      Thank you I just used the whole can ! Hopefully it will be as delicious as everyone says

      Reply

    • elaine iannon
      July 24, 2022

      I’ve never heard of fluid oz. vs measured by weight & have been baking/cooking for over 50 years. What does that mean?

      Reply

  • Kate
    May 8, 2022

    After reading the reviews, I made this cake with no changes to the recipe. It was delicious – a huge hit at our annual guac off!!! Just a note, the 9 oz condensed milk is fluid oz while the can is by weight, so I just used the 14 oz can (although I measured it to be sure but now have made a note so I don’t have to bother again).

    Reply

    • Natasha's Kitchen
      May 8, 2022

      Thank you for your review and suggestion, Kate.

      Reply

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