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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

4.95 from 238 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 2 hours
Tres Leches Cake Dessert

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

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

  • RK
    September 19, 2021

    Can we use this cake sponge for vanilla cake recipe??

    Reply

  • RK
    September 19, 2021

    Can we avoid egg yolks in this recipe…will this help to reduce the smell of egg

    Reply

    • Natasha's Kitchen
      September 19, 2021

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

      Reply

  • Dan
    September 18, 2021

    Will the cake get soggy if I leave it in the fridge before serving?

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Dan, 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

  • MC
    September 16, 2021

    My cake came out tasting very ‘eggy’. Almost like a french toast flavor. Any ideas why that might be?

    Reply

    • Natashas Kitchen
      September 16, 2021

      Hi MC, 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

  • Davidzo Elizabeth Dhumbura
    September 13, 2021

    I know l have raved about this cake before but l am back again. It’s my most requested dessert.
    Thank you Natasha.
    All the way from Zimbabwe 🇿🇼

    Reply

    • Natashas Kitchen
      September 13, 2021

      THat’s just awesome! This cake is amazing, and I’m so glad you loved it also!

      Reply

  • Razna
    September 10, 2021

    One of the best Tres Leches recipes, have made it so many times and happened to be craving it today, so whopping it up rn, this recipe is so easy and has the stuff that’s always in your house. Keep posting such wonderful recipes!!!! 🤩🤩🤩🤩

    Reply

    • Natashas Kitchen
      September 10, 2021

      That’s so great! It sounds like you have a new favorite, Razna!! I’m so glad you’re loving my recipes!

      Reply

  • Karen L.
    September 7, 2021

    Best cake I’ve ever made/had!!
    Yummy to infinity…Will make it again & again..😋😋😋

    Reply

    • Natashas Kitchen
      September 7, 2021

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

      Reply

  • Ann
    September 3, 2021

    Yumminess

    Reply

    • Natashas Kitchen
      September 4, 2021

      I’m so glad you enjoyed it, Ann!

      Reply

  • Aadvik Saxena
    September 3, 2021

    Hi Natasha,
    this is a great recipe and everyone loves it when I make it. I wanted to try and make this without the three milks so it can be used as a birthday cake, will it work?

    Reply

    • Natashas Kitchen
      September 4, 2021

      Hi Aadvik, that will be a rather dry cake, you will need a simple syrup added if not the milk to make it more moist and flavorful.

      Reply

  • Christina
    September 3, 2021

    I made this for my Granddaughter’s 18th Birthday today.She loved it.Thank you!

    Reply

    • Natashas Kitchen
      September 3, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Christina! Happy Birthday to your Granddaughter!

      Reply

  • Susan Salter
    September 1, 2021

    This cake is exstrodary Everytime I make it, it will begone in1-2 days, this is all they want me to make they call it milk cake(grandchildren)

    Reply

    • Natasha's Kitchen
      September 1, 2021

      Thanks for sharing that with us, Susan. Great to hear that you and your family always enjoy this cake recipe!

      Reply

  • Robin Peabody
    August 27, 2021

    Your recipe calls for 9 oz. Sweetened condensed milk, but your link took me to a 14 oz can. I couldn’t find a 9 oz can at the store. What do I do?

    Reply

    • Natashas Kitchen
      August 28, 2021

      Hi Robin, from what I see, there aren’t any 9 oz cans. 14 oz is a standard can size. We buy a 14 oz can and use 9 oz of it. I hope that helps.

      Reply

  • Zara
    August 25, 2021

    Hi, this recipe is great. Can you please post a recipe for spanakopita? And one for taco soup?

    Reply

  • Jon
    August 19, 2021

    Can this cake be removed from the casserole dish and then add the frosting for presentation?

    Reply

    • Natashas Kitchen
      August 19, 2021

      Hi Jon, we soak and serve it in the casserole dish. If you’re looking to take that fill cake out, I worry it will break. You can try baking it similar to our layered tres leches cake so it’s easier to remove.

      Reply

  • Jan
    August 17, 2021

    Can this cake be made with gluten free 1 to 1 baking flour?

    Reply

    • Natashas Kitchen
      August 17, 2021

      Hi Jan, I have not tested this with a gluten-free substitute to advise. Have you already tried my Almond Cake Recipe? This is gluten-free and so delicious.

      Reply

  • Peggy Hall
    August 15, 2021

    Can you add the flour to the egg mixture instead of the othr way around ? I don’t have enough large bowls to put the egg yolks, whites and flour all in large bowl but can put the flour in a smaller one..then add it to the egg yould

    Reply

    • Natasha
      August 16, 2021

      Hi Peggy, that would work. I hope you love the Tres Leches cake!

      Reply

  • Grace Z
    August 14, 2021

    Hi Natasha, great recipe! For frosting, should I use the powdered sugar? or using the granulated sugar for best result? I plan to make Tres Leches for my in-laws this weekend! Thanks, Grace

    Reply

    • Natashas Kitchen
      August 14, 2021

      Hi Grace, we used granulated sugar.

      Reply

  • Erica Saldierna
    August 11, 2021

    I’m not sure what I did wrong but my cake didn’t rise as much 🙁 but the taste is so good!

    Reply

    • Natashas Kitchen
      August 11, 2021

      Hi Erica, it should rise and 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

  • Janani
    August 10, 2021

    Hi Natasha!
    I am hoping to make this cake for our anniversary.
    Can I use regular milk instead of evaporated milk to make the syrup? If so, should I change measurement?

    Reply

    • Natashas Kitchen
      August 10, 2021

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

      Reply

  • Sage
    August 3, 2021

    Can I make this cake 2 days in advance and if so, can I soak the milk mixture in the cake at that time or should I do it the night before I plan on serving it? I’ve made this before and did it the night before at that time. It’s an excellent recipe!

    Reply

    • Natashas Kitchen
      August 3, 2021

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

      Reply

  • Andi
    August 3, 2021

    The “syrup” is the perfect amount. I’ve used PW recipe in the past and it’s just to soggy.

    Reply

    • Natashas Kitchen
      August 3, 2021

      I’m glad this was perfect for you, Andi! That’s so great!

      Reply

  • Rania
    August 1, 2021

    Good morning Natasha, I am Rania. Can i freeze the cake for 1 week? If not can I freeze the syrup after mixing it for 1 week?
    Your recipes are delicious

    Reply

    • Natashas Kitchen
      August 2, 2021

      Hi Rania, 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 or refrigerate the tres leches cake base for up to 2 months (frozen). Thaw the cake in the refrigerator overnight or on the counter before using it. It is not recommended to freeze the cake once the syrup and frosting are added.

      Reply

  • Rania
    August 1, 2021

    I am Rania, I love you desserts recipes to the max. I tried alot and all worked great. I have a question plz, can I freeze the syrup mixture for 1 week?

    Reply

    • Natasha's Kitchen
      August 2, 2021

      Thanks, Rania. I haven’t tried freezing the syrup mixture for a week to advise but I think it will work. If you try that, please share with us how it turned out!

      Reply

  • Insia
    July 26, 2021

    This cake is absolutely delicious! Everyone loved it and had seconds! I’m trying to make this again for a bigger party and will be using a big foil tray, would doubling the recipe work for that size tray? Thank you!

    Reply

    • Natashas Kitchen
      July 26, 2021

      Hi Insia! I’m so glad you enjoyed this cake! Yes, that will work. One of our readers wrote: “Aluminum Foil Tray works perfect! I tried it over the weekend”. I hope that helps.

      Reply

  • Shannon In Canada
    July 25, 2021

    I hosted a Mexican Fiesta Party last night and served this yummy dessert. Huge hit! Everyone loved it. And super easy to make. Thankyou and I found watching the video supper helpful.

    Reply

    • Natasha's Kitchen
      July 25, 2021

      You are very welcome, Shannon. Glad this was a huge hit!

      Reply

  • Regin Reynolds
    July 21, 2021

    Hey Natasha,
    I have been trying out your recipes on my friends and family- it’s slowly reopening in here in Canada. I made this one last weekend thinking I will have left over but it was over before I even finished serving.. everyone loved it.. so thanks to you it was yummy and popular.
    Regin

    Reply

    • Natashas Kitchen
      July 21, 2021

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

      Reply

  • Maheen
    July 14, 2021

    Love this Recipe!!!
    I have baked this cake a 100 times and it turns out delicious every time. It has become a family favorite. 😃

    Reply

    • Natasha's Kitchen
      July 15, 2021

      That’s fantastic! Great to hear that you and your family enjoyed this recipe.

      Reply

  • Cindy
    July 11, 2021

    Hi Natasha! I am going to make this for a taco Tuesday party this week! Wondering, should I chill the cake before adding the whip cream frosting? Or, do you serve it right away?? I need to make it ahead of time, Thanks ❣️

    Reply

    • Natasha's Kitchen
      July 12, 2021

      Hi Cindy, 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 or refrigerate the tres leches cake base for up to 2 months (frozen). Thaw the cake in the refrigerator overnight or on the counter before using it. It is not recommended to freeze the cake once the syrup and frosting are added.

      Reply

  • Karinna
    July 8, 2021

    Would i be able to bake this in an aluminum pan instead?

    Reply

    • Natashas Kitchen
      July 8, 2021

      Hi Karinna, yes, that will work. One of our readers wrote: “Aluminum Foil Tray works perfect! I tried it over the weekend”. I hope that helps.

      Reply

  • Nhu
    July 6, 2021

    What happens if I use 2% milk?

    Reply

    • Natashas Kitchen
      July 6, 2021

      Hi Nhu, 2% milk will work great here!

      Reply

  • Ranuth Wijesinghe
    July 6, 2021

    Natasha can i use whole milk instead of evaporated

    Reply

    • Natashas Kitchen
      July 6, 2021

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

      Reply

  • DEBORA CADENE
    July 6, 2021

    I just wanna make sure I am making the syrup correctly. Add the whipping cream to the measure cup, then not quite the entire can of sweet milk, but the entire can of the other milk?

    Reply

    • Natashas Kitchen
      July 6, 2021

      Hi Debora, you want to use 12 oz evaporated milk, 9 oz sweetened condensed milk & 1/3 cup heavy whipping cream.

      Reply

  • Ayesha bilal
    July 6, 2021

    Hi….tried the recipe today and the cake came out stiff hard and underdone from bottom.dont know what happened. Followed same steps and procedures.

    Reply

    • Natasha
      July 6, 2021

      Hi Ayesha, did you accidentally broil the cake instead of using the bake mode? I’m not sure why else that would be unless there is something wrong with the oven?

      Reply

  • Jeanann Simons
    July 4, 2021

    Hi Natasha
    My family recently had Tres Leche from a bakery they loved. They challenged me to make it. I turned to your recipes. I made the Tres Leche and they loved it. Beautiful and easy recipe to follow.

    Reply

    • Natasha's Kitchen
      July 4, 2021

      Hello Jeanann, that’s great feedback! Thank you for sharing that with us.

      Reply

  • Marylou
    July 3, 2021

    Yikes, I didn’t realize I should have used a deep dish casserole to bake the cake in. My cake just came out of the oven and it’s risen to the top of my 9×13 glass casserole dish which is only 2″ high. I need to start getting creative to fit the whipping cream on top. The cake smells good though. Thanks.

    Reply

    • Natasha's Kitchen
      July 4, 2021

      Oh no. I hope you still liked how it tasted after!

      Reply

  • Elaine Rangel Rivera
    July 3, 2021

    Hello my first tres leches was fantastic. I’m been asked to bake another on for the 4th of July I’m so happy Thank you

    Reply

    • Natashas Kitchen
      July 3, 2021

      Happy 4th of July! I’m so glad you enjoyed it!

      Reply

  • Harman
    June 30, 2021

    can i use a round springform cake pan instead of the rectangular pan used for this recipe?

    Reply

  • Elaine Rangel Rivera
    June 29, 2021

    I just tried my first Tres leches I hope my family like my surprise desert.🙋‍♀️

    Reply

    • Natasha's Kitchen
      June 29, 2021

      I hope they do! Please update us on how it goes, I hope it becomes a hit.

      Reply

  • Martinez
    June 29, 2021

    Is it possible to substitute the milk with half and half?? I only have 2% milk and half and half thankyou!

    Reply

    • Natashas Kitchen
      June 29, 2021

      2% milk will work great here!

      Reply

  • Cecille
    June 28, 2021

    I have not made the cake yet but will soon My Question is what could I use instead of the whipping cream frosting…. Where I live it’s too hot to get the cream whipped.

    Reply

    • Natashas Kitchen
      June 29, 2021

      Hi Cecille, I haven’t tested it with another frosting to advise on the outcome.

      Reply

  • Sam
    June 26, 2021

    I made the layered recipe. And it was awesome..loved it. I just want to change one thing, to change the cake flavour to chocolate..what changes do you suggest?

    Reply

    • Natashas Kitchen
      June 26, 2021

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

      Reply

  • Sofia
    June 25, 2021

    Hi Natasha! I love your recipes and your videos are amazing. My daughter and I love watching your videos and create things together. We keep having an issue with the three leches cake. We follow the recipe to a T and the cake keeps sinking. Not sure what are we supposed to do. Is it too much baking powder or is it not baked enough. It comes out looking great then it shrinks which is fine but then the whole middle sinks…

    Reply

    • Natashas Kitchen
      June 26, 2021

      Hi Sofia, I’m so glad you’re enjoying my recipes! It should not sink in the middle or be uneven; it should be pretty leveled. Some tips, it’s best not to open the oven when cooking this cake – the heat escaping quickly can cause the cake to sink in the center. Also, try mixing another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. Also, are you making sure to measure your dry ingredients properly? I hope that helps!

      Reply

  • K Golden
    June 19, 2021

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

    Reply

    • Natashas Kitchen
      June 19, 2021

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

      Reply

  • Melissa
    June 17, 2021

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

    Reply

    • Natashas Kitchen
      June 17, 2021

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

      Reply

    • Matt
      June 20, 2021

      I made this cake in a metal pan and it cooked about 27 minutes.

      Reply

  • HJ
    June 16, 2021

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

    Reply

    • Natasha's Kitchen
      June 16, 2021

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

      Reply

    • Jennifer
      June 21, 2021

      Are you at a high altitude? I’m at 7200 ft and typically cut my baking powder in half. That has made my cakes come out much better – I had the same issue when I moved to the mountains.

      Reply

  • Raegann W
    June 15, 2021

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

    Reply

    • Natasha's Kitchen
      June 15, 2021

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

      Reply

  • Mary Melvin
    June 14, 2021

    Can this be made into a layer cake?

    Reply

  • Arwa Ali
    June 12, 2021

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

    Reply

    • Natashas Kitchen
      June 12, 2021

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

      Reply

  • Dee
    June 10, 2021

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

    Reply

    • Natashas Kitchen
      June 10, 2021

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

      Reply

  • Amrita
    June 6, 2021

    Hi,can I half the recipe?

    Reply

    • Natasha's Kitchen
      June 6, 2021

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

      Reply

  • lauren
    June 2, 2021

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

    Reply

    • Natasha
      June 3, 2021

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

      Reply

  • Afia
    June 2, 2021

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

    Reply

    • Natasha's Kitchen
      June 2, 2021

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

      Reply

  • Sara
    May 30, 2021

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

    Reply

    • Natasha's Kitchen
      May 30, 2021

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

      Reply

  • Daffodils B.
    May 21, 2021

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

    Reply

    • Natashas Kitchen
      May 22, 2021

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

      Reply

  • Ardith
    May 21, 2021

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

    Reply

    • Natashas Kitchen
      May 21, 2021

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

      Reply

  • Ayesha
    May 20, 2021

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

    Reply

    • Natashas Kitchen
      May 20, 2021

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

      Reply

    • Lena
      June 6, 2021

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

      Reply

  • Christel
    May 15, 2021

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

    Reply

    • Natasha's Kitchen
      May 16, 2021

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

      Reply

  • Deepika
    May 14, 2021

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

    Reply

    • Natasha
      May 14, 2021

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

      Reply

  • Lara D
    May 14, 2021

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

    Reply

  • Nen
    May 14, 2021

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

    Reply

    • Natasha
      May 14, 2021

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

      Reply

  • Christina White
    May 13, 2021

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

    Reply

    • Natashas Kitchen
      May 13, 2021

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

      Reply

  • Brissa Regalado
    May 12, 2021

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

    Reply

    • Natashas Kitchen
      May 12, 2021

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

      Reply

  • Trena D.
    May 10, 2021

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

    Reply

    • Natashas Kitchen
      May 10, 2021

      Thank you so much for sharing that with me.

      Reply

  • Christian
    May 10, 2021

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

    Reply

    • Natashas Kitchen
      May 10, 2021

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

      Reply

    • Sue
      May 31, 2021

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

      Reply

  • Karen
    May 10, 2021

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

    Reply

    • Natashas Kitchen
      May 10, 2021

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

      Reply

  • Nelson Figueroa
    May 8, 2021

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

    Reply

    • Natasha's Kitchen
      May 9, 2021

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

      Reply

  • Rosa Elena Luttenberger
    May 8, 2021

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

    Reply

    • Natasha's Kitchen
      May 9, 2021

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

      Reply

  • Maria
    May 8, 2021

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

    Reply

    • Natashas Kitchen
      May 9, 2021

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

      Reply

      • camille
        June 23, 2021

        Hi Natasha, thank you for sharing this recipe. I would like to ask is it possible whole milk instead of evaporated milk? thank you

        Reply

        • Natashas Kitchen
          June 23, 2021

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

          Reply

  • Katrina
    May 8, 2021

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

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

    Reply

    • Natasha
      May 8, 2021

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

      Reply

  • Lou F
    May 7, 2021

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

    Reply

    • Natasha's Kitchen
      May 9, 2021

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

      Reply

  • JoAnna
    May 7, 2021

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

    Reply

    • Natasha
      May 7, 2021

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

      Reply

  • Ashi
    May 7, 2021

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

    Reply

  • Stephanie
    May 7, 2021

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

    Reply

    • Natasha
      May 7, 2021

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

      Reply

  • Augustine
    May 6, 2021

    Can I sub the whole milk with 1%?

    Reply

    • Natashas Kitchen
      May 6, 2021

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

      Reply

  • Dinorah Mejeur
    May 5, 2021

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

    Reply

    • Natasha's Kitchen
      May 5, 2021

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

      Reply

    • Maheen
      July 14, 2021

      Yes you can!
      I have tried both the things and it worked perfectly.

      Reply

  • Nancy
    May 5, 2021

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

    Reply

  • Nancy
    May 5, 2021

    I followed the directions to a tee.

    Reply

    • Natashas Kitchen
      May 5, 2021

      That’s so great!

      Reply

  • Nancy
    May 5, 2021

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

    Reply

    • Natasha
      May 5, 2021

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

      Reply

  • Maria
    May 4, 2021

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

    Reply

    • Natashas Kitchen
      May 4, 2021

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

      Reply

      • Adriana
        May 5, 2021

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

        Reply

        • Natashas Kitchen
          May 5, 2021

          Thank you so much for sharing that with me.

          Reply

  • Lana
    May 4, 2021

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

    Thank you!

    Reply

    • Natashas Kitchen
      May 4, 2021

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

      Reply

  • Shiela
    May 3, 2021

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

    Reply

    • Natashas Kitchen
      May 3, 2021

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

      Reply

  • Anju
    May 2, 2021

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

    Reply

    • Natashas Kitchen
      May 3, 2021

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

      Reply

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