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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

4.92 from 67 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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natashaskitchen

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

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • Shaheen
    February 15, 2020

    I made this cake. I just loved it!!!!!!!
    Now i’m planning to make this cake for my son’s birthday next month….
    Thanks so much!!!! Reply

    • Natashas Kitchen
      February 16, 2020

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

  • Katya
    February 6, 2020

    Hi Natasha! I noticed you recommend using a casserole glass dish. If I don’t have one but I have a round cake spring form pan, can I use it instead? If so, what dimensions of the pan would work for this recipe? Reply

    • Natasha's Kitchen
      February 6, 2020

      Hi Katya. I used a 9×13 pan for this recipe. You can check this tres leches recipe too  Reply

      • Katya
        February 9, 2020

        thank you! Reply

    • Jen
      February 21, 2020

      Hi Natasha.
      Can I substitute 2% milk for the whole milk? Can’t wait to try it. Reply

      • Natashas Kitchen
        February 21, 2020

        Hi Jen, yes 2% milk will work just fine. Reply

  • Aloha
    February 6, 2020

    Hi Natasha! I really love and enjoyed watching your videos. Today is my friends birthday and I am going to make her your Tres Leches Cake recipe, I hope it would be as good as yours 😊 By the way I’m from Philippines.

    Much Love.
    Aloha Reply

    • Natasha's Kitchen
      February 6, 2020

      Happy birthday to your friend and I’m sure it will turn out fantastic! Reply

      • Aloha
        February 7, 2020

        Oh she certainly did! It was my first time to make it and I am so glad that she loved it and so was her guests I am making another one for my sisters birthday on Sunday and I am making it a day ahead..
        Thank you so much for this recipe

        Much Love,
        Aloha Reply

        • Natashas Kitchen
          February 7, 2020

          You’re welcome! Aloha! Reply

  • Ann Carothers
    February 5, 2020

    Hi Natasha – I made the Tres Leches Cake today. The flavor is amazing and the cake is so pretty. But, the cake didn’t absorb all the milks. There isn’t a lot of standing milk in the bottom of the dish, but a small amount. Why is that? Reply

    • Natashas Kitchen
      February 6, 2020

      Hi Ann, I’m so glad you enjoyed that. We have a few notes on that in the recipe. Did you frost the cake after the syrup has been absorbed? or right after it is poured on to the cake? Also, I included notes about wiping down the platter with paper towels after you let it soak in for at least 30 minutes. I use up two paper towels to soak up the extra syrup that wasn’t absorbed by the cake. Reply

  • Deepika
    February 5, 2020

    Hi Natasha..can i make evaporated milk from milk powder..if yes then what proportion Reply

    • Natasha's Kitchen
      February 5, 2020

      Hi Deepika. I haven’t personally tried that yet for this recipe but if you decide to experiment, please share with us here how it goes. Reply

  • Michel
    January 27, 2020

    Thank you for tres leches recipe. Reply

    • Natashas Kitchen
      January 28, 2020

      You’re welcome! I hope you love it! Reply

  • Louise Lavictoire
    January 26, 2020

    can I only put the whipped cream on the cake once I arrive at birthday party, I am afraid it will run off the cake Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Louise, You sure can. We do recommend refrigerating it so that it stays cool and sets. Reply

  • La Sofia Manaig
    January 26, 2020

    Miss Beautiful Natasha thank you for sharing your yummy recipes every day loved it God bless you. Reply

    • Natashas Kitchen
      January 27, 2020

      Aww! Thank you La Sofia. Blessings to you! Reply

  • Maria
    January 24, 2020

    Natasha, it was good! My family loved it! The only think happened to my cake when it started to cool down it lost the volume on some parts and looked uneven. Any idea why? Reply

    • Natashas Kitchen
      January 25, 2020

      Hi Maria, you might just bake a few minutes longer, this is especially true if your oven tends to run cooler. If you haven’t already, I would recommend watching the video tutorial to see if anything looked different in the process or batter. Reply

  • Pat
    January 23, 2020

    What was the stainless bowl you used it had measurements inside. Do u have a link? Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Pat, that was the bowl to our stand mixer, the Kitchenaid. I hope that helps. Also, you can find our favorite tools in our blog shop hereReply

      • Pao
        January 26, 2020

        Excellent. I followed the recipe exactly as it is and it was amazing.
        Would you be able to make a chocolate version? Reply

        • Natashas Kitchen
          January 27, 2020

          Hi Pai, I’m so glad you enjoyed it! To be honest I haven’t tried this as a chocolate cake. I would probably do some research online to see what substitutions others have made. Sorry I can’t be more help. Reply

  • Katya
    January 22, 2020

    Hi Natasha! I have always had success with each of your recipes, and I love them! I just made this cake, and I did something wrong, though…for some reason, only the bottom half of my cake is soaked through with the three milks! So the top is really dry but the bottom is nice and moist. I did poke holes in the top, so I’m not sure why the mixture didn’t get soaked in on top… Was I supposed to poke the holes through to the bottom? What else could be the problem? Thanks! Reply

    • Natashas Kitchen
      January 22, 2020

      Hi Katya, I haven’t had that happen. Did you pour slowly allowing the layers to absorb the liquid? Naturally, most of it will go towards the bottom but it should not leave the top dry. Reply

  • sana
    January 17, 2020

    hello…i love ur recipe and tried it but can u tell me is this cake be baked on both coils in an oven or just the bottom coil? Reply

    • Natasha
      January 18, 2020

      Hi Sana, our electric oven has a heating element at the top and bottom. Reply

      • sana
        January 19, 2020

        so we have to use both to bake this cake! Reply

  • Tammy
    January 17, 2020

    Outstanding! Tastes like the most airy, lovely, angelic dessert I’ve ever made! I was going to take a picture but the whole thing disappeared after I put it out for my family. My mother, who does not eat sweets, stole my dad’s cake and helped herself to another piece! Thanks for the recipe! Reply

    • Natashas Kitchen
      January 18, 2020

      Hi Tammy, That’s just awesome!! Thank you for sharing your wonderful review. Reply

  • Trudy
    January 13, 2020

    Sorry but this reminded me of pouring milk over a car wash sponge. 🙁 Great flavor but for some reason the cake texture was off. Reply

    • Natasha
      January 13, 2020

      Hi Trudy, I’m sorry to hear that – this has been one of our most popular cakes. It is a spongy cake but definitely should not be like a car wash sponge. 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

  • Ingrid
    January 6, 2020

    Hi Natasha, a quick question : are you using caramel sweetened condensed milk or regular ( your link directs to a caramel one). Thanks Reply

    • Natasha
      January 6, 2020

      Hi Ingrid, that is regular sweetened condensed milk (not dulce de leche or caramel). It’s just the product labeling which I agree is a little confusing. Reply

  • Debbie Cate
    January 6, 2020

    Hi Natasha. Love your videos & recipes! Question: your link to your favorite electric mixer (mentioned during the Tres Leches cake video) is taking us to a white Proctor-Silex $19 mixer that doesn’t have the best reviews; but in the video you’re using a red KitchenAid hand-held. The one you’re actually using is the one I’m interested in. Do you have correct link? Thanks. Reply

    • Natasha
      January 6, 2020

      That’s so odd! I wonder if that specific seller changed the link on Amazon. I have updated the link to the correct one which is this handheld electric mixer by Kitchenaid. Thank you for letting me know! Reply

  • Zoraida
    January 4, 2020

    I love the Tres Leches recipe. I try it. Reply

    • Natashas Kitchen
      January 5, 2020

      It is one of our favorites! I hope you love this recipe! Reply

    • Marimar
      January 11, 2020

      Delicious , I put The same amount of sweetened condensed milk and heavy cream , it give more moist Reply

      • Natasha
        January 11, 2020

        Thank you for sharing! I’m so glad you loved the tres leches cake. Reply

  • Kristine M
    January 1, 2020

    Oh so good! Made this for new year’s eve! We finished one whole in one sitting. Planning to make another one this weekend. Thanks for sharing! I love love love your recipes! Reply

    • Natashas Kitchen
      January 2, 2020

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

  • Delphine
    January 1, 2020

    Ahh-mazing!! It was our new year’s day cake and my husband, mom and 4 boys all LOVED it! Reply

    • Natashas Kitchen
      January 2, 2020

      That is the best when kids (& the rest of the family) love what we moms make. That’s so great! Reply

  • Oksana
    January 1, 2020

    It’s an absolutely wonderful cake. Sooooo moist. Love from the first bite. That’s my number 1 cake now))) Reply

    • Natashas Kitchen
      January 2, 2020

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

  • Chenelle
    January 1, 2020

    I made this cake yesterday for New Years eve and it was delicious. The only problem was that my cake sank when I left it to cool on the counter. I don’t believe there was a draft in the kitchen. Do you think it’s possible to leave it to cool in the oven with the oven door open a bit? Reply

    • Natasha
      January 1, 2020

      Hi Chenelle, you might just bake a few minutes longer, this is especially true if your oven tends to run cooler. If you haven’t already, I would recommend watching the video tutorial to see if anything looked different in the process or batter. Reply

  • rroxy
    December 31, 2019

    Hello dear Natasha
    Thank you soooooo much for sharing your great recipes and happy mood with us. I have already tried a lot of your recipes and it is always a hit! Yummmmmy. I am cooking this cake this afternoon and it will be shared tomorrow for New Year 2020. So this is an opportunity to wish you and your family a very happy, healthy, joyful, yummy and friendly new year. A big hug from France. Reply

    • Natashas Kitchen
      December 31, 2019

      That’s just awesome!! Thank you for sharing your wonderful review! Thank you for tuning in all the way from France! Happy New Year! Reply

  • Mark Green
    December 28, 2019

    Made this for my wife’s birthday cake last night. It was fantastic! And it looked beautiful with strawberries and birthday candles! She and are having the “moistness factor” conversation this morning. That is a personal preference thing! But the flavor profile is spectacular. Our dinner guests were literally swooning around the table. Thanks for the great recipe! Reply

    • Natashas Kitchen
      December 28, 2019

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

  • Maria in NJ
    December 27, 2019

    I love your recipes Natasha! And I love you’re white baker with the handles…I NEED one in my life…can you tell me where to purchase one please! Reply

  • Maria Cristina Sanchez
    December 25, 2019

    Dear Natasha,

    Thank you for sharing this recipe. I’ve always wanted to try making this cake but your instructions are the best ones. The cake cane out delicious and I have a feeling it won’t be the last one. Thank you!!! You’re amazing!!! Reply

    • Natashas Kitchen
      December 26, 2019

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

  • Claudia
    December 25, 2019

    After seeing this on YouTube, I made it for my family’s Noche Buena dinner last night! It was a hit with the family. The most important comment to me was it was not repugnant, now this may sound weird to some, but living in Miami, we eat a lot of Tres Leches at restaurants/Latin bakeries and usually it is swimming in a pool of the syrup and it is just too much. This recipe was easy to make and the instructions were very well explained. The syrup had just the right amount of sweetness and I will definitely be making this again! Reply

    • Natashas Kitchen
      December 26, 2019

      Thank you for that awesome review, Claudia! You’re so nice! Reply

  • Lani
    December 25, 2019

    I made this cake for Christmas Eve. I made it on the 23rd and kept it in the fridge overnight. It is delicious! I have never made Tres Leches before so this was my first time making it. Everyone loved it! I enjoyed it because it wasn’t as sweet as other cakes I’ve tried.

    My family is used to a more soaked cake so if you’re looking for a really wet cake, then I suggest increasing the syrup a little.

    The only thing I would do differently next time is to focus on pouring the syrup on the edges a little more. I mostly poured it in the middle of the cake and neglected the edges.

    I can’t wait to make this again for the next special occasion. Reply

    • Natashas Kitchen
      December 26, 2019

      I’m so glad you enjoyed this recipe, Lani! Thank you for the wonderful review. Reply

  • Crystal
    December 24, 2019

    I made this just now for tomorrow’s Christmas festivities. I am hosting and pray this is a huge hit! Reply

    • Natasha
      December 25, 2019

      Oh what a great choice for a Christmas dessert! I hope it becomes a new favorite for you! Reply

      • Crystal
        December 25, 2019

        THIS CAKE WAS A HUGE HIT!!! Delicious!!! I made it just as you had instructed to do and it came out perfect just like yours! Thank you so much for sharing this recipe. It is now added into my cookbook. Merry Christmas & Happy Holidays!  Reply

        • Natashas Kitchen
          December 26, 2019

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

  • Elizabeth
    December 24, 2019

    What kitchenaid mixer used? Reply

    • Natashas Kitchen
      December 24, 2019

      Hi Elizabeth! We used a handheld mixer for this recipe. Reply

  • Lena
    December 23, 2019

    I like the cake but I feel like I’m not feeling like it tastes like an authentic tres leches. The cake itself I feel is better if used with your other sponge cake recipe you have. This one is just missing something. Maybe it’s that eggy sponginess. So to clarify I made this and it turned out yummy but not exactly what I would call an authentic tasting tres leches cake. Reply

    • Natasha
      December 23, 2019

      Hi Lena, it is definitely different than the European sponge cake that you might be used to. It has all of the traditional parts and texture of an authentic tres leches cake. Maybe you have tried a different type of tres leches that you’re comparing to? Reply

      • Lynda Maedgen
        December 24, 2019

        I think this has the most authentic homemade tres Leche cake that I’ve ever had. It’s perfect. Don’t change anything. Reply

        • Natasha
          December 25, 2019

          Hi Lynda, I’m so happy you loved this Tres Leches cake! Thank you for the great review. Reply

  • Tracy Doran
    December 23, 2019

    I have not made this yet, would like to end of January. My question is this has a whipped cream topping, how well will this keep? There is no way we will eat this cake in a couple of days, would it be better to make whipped cream as we have a piece? Reply

    • Natasha
      December 23, 2019

      Hi Tracy, if you could finish it within about 3 days, that would be fine to frost the top, otherwise, it would be smart to frost it as you enjoy it, but make sure to keep it tightly covered in the refrigerator. Reply

  • Michel
    December 22, 2019

    Hi can I make the tres leches a day before Reply

    • Natasha
      December 23, 2019

      Hi Michel, absolutely! This Tres Leches can be made ahead. Please see the make-ahead instructions section for more info on that. Reply

  • Lena
    December 21, 2019

    Hi Natasha,

    Thank you for all your recipes, they are awesome! I was wondering if this cake can be made the day before? Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Lena, 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

      • lena
        December 22, 2019

        Ok thank you! Reply

  • Rena Siewsankar
    December 21, 2019

    Hi Natasha, is there an eggless version to this Tres Leche Cake? Or just a good eggless cake recipe? Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Rena, I honestly haven’t tried an egg substitution in this recipe since the cake relies on the eggs to rise. You might search for an egg-free tres leches base. I just can’t recommend anything without testing it first. Reply

  • Laura
    December 20, 2019

    Wondering if I could use gluten free flour for this without needing more liquid. I’m gonna try fingers crossed. I miss cake so much…stupid allergies. Reply

    • Natashas Kitchen
      December 20, 2019

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

  • Lauren Kelly
    December 20, 2019

    This has always been my favorite cake and I was so excited to find this recipe! It is incredible, thank you! Reply

    • Natasha
      December 20, 2019

      Oh that’s awesome!! I hope it becomes your new favorite Tres Leches cake! Reply

  • Jen
    December 20, 2019

    I had this cake for the first time a few weeks ago out at a restaurant and I’ve been wanting to try and make it myself for the holidays. Cannot wait to try this. Looks amazing and I’m so excited! Reply

    • Natashas Kitchen
      December 20, 2019

      I’m so glad you found this recipe on our blog! I hope you love it! Reply

  • Kimberly
    December 20, 2019

    So moist and refreshing, definitely love the addition of the berries! Reply

    • Natasha
      December 20, 2019

      Thank you Kimberly! Adding fresh berries is the easiest way to make it look fancy. Reply

  • stephan happe
    October 17, 2019

    Wow! This is my all-time favorite cake. It’s the best. Reply

    • Natashas Kitchen
      October 17, 2019

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

  • Jennifer James
    August 12, 2019

    Super delicious! I think I may have not added enough sweetened condensed milk, or evaporated milk. Either way It was out of this world yummy and gone way to fast. I also like to add some ground cinnamon to mine just before popping in the oven. Thanks Natasha Reply

    • Natashas Kitchen
      August 12, 2019

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

  • Aqilah
    August 11, 2019

    Hi Natasha, firstly the cake is AMAZING! I honestly don’t have sweet tooth and i bake for my husband. But this cake is just so good that I ate half of it!
    One question though, is the cake supposed to sink a bit? When i bake mine, it rose soo high even more than my glass pan but after i took it out it sank a bit but only like 1/4. Is that normal? Reply

    • Natashas Kitchen
      August 12, 2019

      I’m so glad you enjoyed that. 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

      • Aqilah
        August 12, 2019

        Yes, it was nicely leveled and didn´t sink in the middle. I did use a hand mixer but I´m sure it was not the problem since the hand mixer is quite powerful. I used your metric measurement so it wasn´t that. I saw your other version of the cake with strawberries and both of your cakes look sturdy and nice. I want that too XD maybe I´m just too picky XD I will definitely try again later with a normal cake pan Reply

        • Danielle Recinos
          November 28, 2019

          Have you tried not greasing the sides of the pan?! I know it sounds crazy but it works. I bake mine in a glass pan and only grease the bottom. I read another recipe somewhere stating that the cake needs something to “cling” to as it bakes. When you pour in the milk mixture it makes it easier to cut by separating it from the pan. I also love to add a full can of Dulce de Leche which is just caramel after I add the milk mixture and boy does it take it to the next level!!! Hope this helps. Reply

  • Sandhya
    July 6, 2019

    can you please tell me what is the alternate option for Eggs? Reply

    • Natasha
      July 7, 2019

      Hi, I honestly haven’t tried an egg substitution in this recipe since the cake relies on the eggs to rise. You might search for an egg free tres leches base. I just can’t recommend anything without testing it first. Reply

  • Lynn
    May 9, 2019

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

    • Natasha
      May 10, 2019

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

      • Lynn
        May 13, 2019

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

        • Natasha
          May 13, 2019

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

  • Emily
    March 12, 2019

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

    • Natashas Kitchen
      March 12, 2019

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

  • Aubry J Bartholomew
    January 28, 2019

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

    • Natashas Kitchen
      January 28, 2019

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

    • Gigi Reloj
      May 4, 2019

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

  • Mahvish
    January 15, 2019

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

    • Natashas Kitchen
      January 15, 2019

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

  • Ambika Sood
    December 14, 2018

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

    • Natashas Kitchen
      December 14, 2018

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

      • Ambika Sood
        December 14, 2018

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

        • Natasha
          December 14, 2018

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

  • Dream Romero
    November 27, 2018

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

    • Natasha
      November 27, 2018

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

  • Kristi
    November 24, 2018

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

    • Natashas Kitchen
      November 24, 2018

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

      • Kristi
        November 26, 2018

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

        • Natashas Kitchen
          November 26, 2018

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

  • Shefali
    November 13, 2018

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

    • Natashas Kitchen
      November 14, 2018

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

      • Shefali
        November 14, 2018

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

        • Natashas Kitchen
          November 14, 2018

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

  • Dream
    October 27, 2018

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

    • Natashas Kitchen
      October 28, 2018

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

  • Linda Macareno
    October 16, 2018

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

    • Natashas Kitchen
      October 16, 2018

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

  • big data
    August 14, 2018

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

    • Natashas Kitchen
      August 14, 2018

      Thank you for your feedback Reply

  • Paige
    April 20, 2018

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

    • Natasha
      natashaskitchen
      April 21, 2018

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

  • Kamar
    February 28, 2018

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

    • Natasha
      natashaskitchen
      February 28, 2018

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

      • Kamar
        March 1, 2018

        Thank you very much for your reply. Reply

        • Natasha's Kitchen
          March 1, 2018

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

  • Taylor
    February 24, 2018

    Can we use parchment paper? Reply

    • Natasha
      natashaskitchen
      February 25, 2018

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

  • Mariana
    February 21, 2018

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

    • Natasha
      natashaskitchen
      February 21, 2018

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

  • gigi
    February 1, 2018

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

    • Natasha
      natashaskitchen
      February 1, 2018

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

  • Yamani
    November 26, 2017

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

    • Natasha's Kitchen
      November 27, 2017

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

  • Tanya
    November 3, 2017

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

    • Natasha
      natashaskitchen
      November 3, 2017

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

  • Sami
    October 25, 2017

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

    • Natasha
      natashaskitchen
      October 25, 2017

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

  • April
    October 22, 2017

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

    • Natasha
      natashaskitchen
      October 23, 2017

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

  • Miguel
    October 11, 2017

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

    • Natasha
      natashaskitchen
      October 11, 2017

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

  • Caroline
    September 24, 2017

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

    • Natasha
      natashaskitchen
      September 25, 2017

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

  • Anonymous
    September 23, 2017

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

    • Natasha's Kitchen
      September 25, 2017

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

  • Maheen M
    September 6, 2017

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

    • Natasha's Kitchen
      September 6, 2017

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

  • Shay
    August 15, 2017

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

    • Natasha
      natashaskitchen
      August 15, 2017

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

  • Thiago
    August 2, 2017

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

    • Natasha
      natashaskitchen
      August 2, 2017

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

  • Sonal
    July 31, 2017

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

    • Natasha's Kitchen
      July 31, 2017

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

  • Areej
    July 29, 2017

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

    • Natasha
      natashaskitchen
      July 29, 2017

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

      • Areej
        July 31, 2017

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

        • Natasha
          natashaskitchen
          July 31, 2017

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

          • Areej
            August 3, 2017

            Thankyou natasha you are the best😘😊

          • Natasha's Kitchen
            August 3, 2017

            My pleasure Areej!

  • Gary
    July 28, 2017

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

    • Natasha
      natashaskitchen
      July 28, 2017

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

  • Violet Lemm
    July 16, 2017

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

    • Natasha's Kitchen
      July 17, 2017

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

  • Alisa
    July 13, 2017

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

    • Natasha
      natashaskitchen
      July 13, 2017

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

  • Katrina
    June 18, 2017

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

    • Natasha's Kitchen
      June 19, 2017

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

  • Aiby
    June 9, 2017

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

    • Aiby
      June 9, 2017

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

      • Natasha
        natashaskitchen
        June 9, 2017

        Ok perfect! Glad you found it 🙂 Reply

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