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.
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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 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.
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.
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.
How to Make Tres Leches Cake:
- Preheat oven to 350°F and butter a casserole dish. Set up 3 mixing bowls.
- Sift the dry ingredients into the first bowl. Separate egg whites and yolks into the other 2 bowls.
- 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.
- 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).
- 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.
- 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.
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!
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.
- Strawberry Pretzel Salad – A dangerously good jello dessert
- Tiramisu – a no-bake authentic Italian dessert
- Baklava – this can even be frozen months ahead
- Chocolate Cake – with the best chocolate frosting
- Mini Caramel Cheesecakes – beautiful and so easy
- Fruit Salad – a healthy “dessert” with honey syrup
Watch Natasha Make this Tres Leches Cake:
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Tres Leches Cake Recipe
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.
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs, (large)
- 1 cup sugar, divided into 3/4 and 1/4 cups
- 1 tsp vanilla extract
- 1/3 cup whole milk
- 12 oz evaporated milk
- 9 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
- 2 cups heavy whipping cream
- 2 Tbsp granulated sugar
- 1 cup berries, to garnish, optional
How to Make Tres Leches Cake Base:
Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up three mixing bowls.
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.
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.
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)
Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
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:
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:
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.
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:
Can I use 2 round cake pans?
I want to make it into a Easter Bunny cake?
Hi Debbie, I have a recipe for layered tres leches cake HERE.
Never made a tres leches before and I’m latina… but this recipe is just right on the spot!! I can’t stop eating it now hahah! Thank you very much.
Hi Laura! That’s so great to hear. You’re very welcome. Thank you for trying my recipe.
Fat less sponge .. great ! Added syrup, soggy as, like wet at the bottom. Hoping it will set or something in the fridge ? Not impressed with this one I’m afraid
Hi Rach! This is meant to be a wet cake. The sponge will be moist and wet because of the milk syrup.
So I’ve made this cake so many times and my family just LOVES it! It’s really good with caramel on top as well! My parents want me to make a chocolate one though, could I just add some cocoa powder to this? And how much would you recommend? Thanks!
Hi Karinna, I love the sound of a chocolate tres leches, I haven’t tried it myself, but I imagine cocoa would be the best way to make is chocolate. If you experiment, let me know how you liked the recipe.
I’ve tried six different Tres Leches recipes on my journey to find the best and this is it.
That’s amazing, Jesse! Thank you for sharing. I’m glad you finally found your recipe! 🙂
Don’t you need to chill it well before serving?
Thanks for your response!
Hi Molly! Because of the dairy in this, you’ll want to keep this refrigerated until it’s ready to be served. This cake is also best on the 2nd day after it’s rested overnight and the milk syrup has had a chance to soak into the cake sponge well. 🙂
After first having Tres Leche cake in Mexico and then in other Latin American countries, I searched high and low for a great recipe. As I learned it, it was necessary to let the cake soak in the syrup overnight. Is it okay to do that with your recipe?
Hi Donna, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced.
Hi, I was just wondering do you butter and flour the pan and do you butter the the edges of the pan also? Thanks
Hi Sarah! I just butter the pan without flour.
Took the cakes out of the oven and snuck a taste !!! Wow, I can’t wait for the final result !!!
Hi Paul! That’s wonderful. Enjoy! 🙂
Wondering the time for 6 inch heart pan? I know this recipe calls for a 9×13
Hi Elaine! I have not tested this recipe in different size pans to advise. It also depends on how deep your pan is and this batter will also be too much for just one 6” pan. You’ll need to watch it in the oven, my guess is that it will bake sooner. When a toothpick comes out clean, it will be ready.
Hi there, love the recipe. I wish to ask, can you make this in cupcake form? If you can, how much of syrup do you pour for each cupcake?
Hi Sarah! I don’t have instructions for a cupcake version quite yet. You should be able to but you’d have to experiment with it!
I did not know I could cook something this amazing! Great recipe. Dusted the whipped cream with cinnamon and it was perfect.
Thanks for sharing!
I’m so glad you loved it, Melissa! It’s one of my favorite cakes. The dash of cinnamon sounds amazing! 🙂
I’ve made this before and it was great. Now I’m going to try it with Coconut Flour as two of my guests are GF. Any advise before I start? I’m going to do a trial run before my dinner.
Hi Daphne! I’m so glad you love the recipe. It’s one of my favorites! Unfortunately, I have not tested anything like that to advise. You may try researching online to see what recommendations are for replacing flour in a sponge cake recipe. Let us know how it turns out if you experiment. 🙂
I just made this cake.
Can you tell me what would happen if I under baked it at 28 mins?
Hi Sumaiza! Every oven bakes differently but if you are underbaking the cake, it will cause the batter to be raw, wet or moist inside.
I’ve made this several times
Easy recipe and turns out every time. I cut back the sugar by half and it’s just delish. 😋
I’m so glad you love this recipe. Thank you!
How much in advance can you make this cake? Does it need to be eaten right after being made, or would it be better to sit overnight in the fridge? I would like to make this for a gathering but wont have very much time right before to make it. Thanks!! It looks delicious!!
Hi Jessica! As long as it’s refrigerated it’s good for a couple of days. It’s actually best after it’s had time to rest overnight or 1 day and the syrup is absorbed well into the sponge. Just don’t add the fruits until the day of. I hope you love it!
My family and I LOVE your recipe for this cake. I would like to make a chocolate version of it. How much cocoa would you recommend I add to the dry ingredients? Will be adding some instant expresso to bump up the chocolate flavor also. TIA for any advice you can provide.
Hi Val, I’m happy to know that you love this recipe. Hopefully, in the near future, we will have a chocolate version as well. It’s been very much requested!
Could you please confirm whether we can use 2% milk instead of whole milk?
Hi Sharon, yes, regular 2% or whole milk will work just fine in this recipe. I hope you love it!
Thank you so much . The cake turned out to be so yummy and moist..everyone loved the cake so much…thanks for a great recipe! 😊
That’s great. You’re very welcome!
This cake is amazing, however I think the confusion (for me and I see some other people that have previously commented here) is that in the ingredients list Natasha says 12 oz for evaporated milk and 9 oz for the condensed milk, however in the video she measures 12 fluid oz for the evaporated milk, but she puts the condensed milk based on weight oz. So I think it would be very helpful to make that distinction in the recipe itself as well so people don’t end up dumping a whole 14oz condensed milk can in the milk mixture. I still think we will devour the cake as it is delicious, but I definitely got it too sweet this time.
Hi Diana, I updated the recipe after the video was made. We only update when we feel it’s an improvement and here we felt the original recipe as a bit too wet and ended up wasting some of the liquid ingredients.
I had to throw mine out. the cake didn’t rise like yours so of course it didn’t absorb all that milk. Secondly, the topping didn’t get as fluffy as yours. This cake is a disaster.
Some tips, it’s best not to open the oven when cooking this cake – the heat escaping quickly can cause the cake to sink in the center. Also, try mixing for another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. Also, are you making sure to measure your dry ingredients properly? I hope that helps!
I may have slightly overbeaten the egg whites as the cake came out super puffy. Nevertheless, it soaked up the syrup superbly and was devoured.
Good to hear that you liked the results!
Do we need to make any adjustments when cooking at high altitudes?
Hi Betty, I haven’t tried this cake in high altitude sorry. But I use this article whenever I need some help.
Just Curious– isn’t tresleches cake supposed to have Cinnamon? Yours is the recipe I’m making bec of 5 stars!!
Hi Friend, we don’t add cinnamon to ours, but a few readers mentioned they have. I recommend making the recipe as written the first time around and then making adjustments as you see fit. I hope that helps.
Thanks Natasha this is the best recipe I ever made in my life I hope I see more
That’s so great! It sounds like you have a new favorite, Jame!
I made this and it was demolished by just two of us in two days! (Don’t judge me. Lol.) I love tres leches and this is the best recipe yet. The only thing I did differently is use coconut milk instead of evaporated milk. 10/10 will make again!
I’m so glad you loved it, Kelly! Thank you for sharing.
I made this exactly like the recipe only added a cup of nonsweetened coconut at the last minute. It came out like a brick, not raising at all. Do you think the reason is the coconut?
The cake relies on the volume of the eggs for leavening in addition to the baking powder. The addition of coconut flakes or changes in the process may have affected the texture and volume. It sounds like you could have used too much flour, over-mixed the batter which deflated it, or the addition of coconut flakes weighed down the batter. Watch my tutorial on how to measure ingredients HERE. I hope that helps.
Sponge cake came out great! Recipe is overall simple which is nice.
However for the milk mixture I don’t know if I did something wrong, it was unpleasantly sweet, and I’m not sure the cake is salvageable. Next time I will try using less condensed milk.
I bought a 14oz can of condensed milk, which by volume is 9oz. I put it all in. Maybe the recipe intended 9oz by weight?
Anyway I think this recipe would do best with 1/3-1/2 of a 14oz can of condensed milk. For future attempts I will start on the lower end and taste the mixture before adding it in.
Hi Roman! We enjoyed the sweetness of the milk syrup, in combination with the sponge cake that is not very sweet, the milk syrup added the perfect touch for us. I could see how this would be preferential, you could use less sweetened condensed milk and more of the others in the future. Thank you for trying my recipe.
I had the same issue with the milk mixture. After watching her video, I’m going to do exactly the same as she does. Have them all combined in 1 pouring cup while measuring. First 1/3 cup heavy cream, pour condensed milk and stop at 9oz, then pour evaporated milk and stop at 12oz. Hopefully the outcome is better. On my first try I was doing exact measurements and the whole can of condensed milk and it didn’t turn out well.
Can I make this cake in individual loaf cake pans?
Hi Linda! You sure can! I would follow our layered Tres Leches recipe we have! I hope this helps!
What size pan is used for this baking time?
Thank you ……….::……………………………..
Hi Kasia, we mention & link it in a recipe, but we use this 13×9″ pan HERE. I hope this helps!
Absolutely BEST Tres Leches cake recipe that I have found! Tastes amazing, lots of compliments and relatively easy. I will say that I think that this cake needs to be refrigerated and the three milks need to soak a little longer than 30 minutes prior to serving. When we ate another piece in about 4 hours, it was PERFECT!!! I wish she would post a chocolate version of this recipe.
Hi Shannel! Thank you, I’m so glad you loved this recipe! This cake is even better the next day or after it’s been soaking overnight! 🙂
Hopefully, in the near future, we will have a chocolate version as well. It’s been very much requested!
As much as I feel “meh ” about regular chocolate cake, chocolate tres leches is even better than white! I would love to see a chocolate version of this as well.
I have never made this before and in looking at recipes, I see Joanna Gaines recipe (for the same size) calls for 3 cups flour and 6 eggs and your recipe calls for 1 cup flour abd 5 eggs. That seems like a big difference and wonder how the density of the cake changes the the liquid poked in. I do LOVE and follow your recipes, videos and website but figured I’d ask.
Hi Cynthia! I haven’t tested the other recipe so I am not familiar with the method/process she uses. This cake has a sponge consistency/texture and absorbs the milk syrup very well.
I want to bake this for a potluck. Have you ever baked in aluminum disposable pan?
Hi Maribel, I haven’t tried baking this in disposable bakeware so I’m not sure if the baking time would change. You might check the instructions on our layered tres leches cake, which we baked in 2 9-inch pans to help gauge the baking time.
I just baked this today in an aluminum disposable “half pan” from Sam’s. Was done in 25 mins. My husband said “this cake is dangerous!” as he was eating his 2nd piece!! Absolutely delicious.
Thank you so much for sharing!
It has become my go-to potluck dessert! Soo easy and pleases everyone! Delicious!
I’m so glad to hear that!
Would a stand mixer work okay for this? I kept my beaters for my hand mixer. Would the paddle or whisk attachment be best?
Hi Amanda! You can use the whisk attachment for this. Just be sure to fold with a spatula when you get to step 5.
I would like to make a smaller version of this recipe. Can you give me any advice?
Hi Melinda, I haven’t tried that, but you can click on the serving size and scale the recipe down to half of the recipe, which should work then bake in a smaller square baking pan.
Can this be made in a disposable aluminum cake pan? Want to make it for someone without them having to worry with returning the pan.
Hi Masha! I think so, but I haven’t tested it myself. You could also bake it and then assemble it in a disposable pan.
I really love this recipe, have made many times for the parties now…guests love it….thanks alot….also posted a pic on ur fb page
Thanks for sharing! So glad it’s a hit.
My daughter made the tres leches cake and it was really good. There was one thing though which could be improved. Somehow the cake was a little hard it wasn’t soft. Any tips you would like to give?
Hi M! Do you mean it was hard/dry even after adding the milk syrup? Some of my readers prefer to add more milk syrup than the recipe calls for and this will help.
I have made this cake three times now and everyone raves about it each time. The first time was a little tricky but I have it down now! Thanks for such a great recipe for Tres Leche cake!
That’s wonderful, Lynette! I’m so glad it was a hit.
Your recipe is very easy to follow. The cake was very light and decadent. It was a hit! Thank you for sharing.
Thank you for your great comments and feedback, Amanda.
I just made this yesterday for my mom in law’s bday and everyone loved it today! it was yuuumm! u were spot on in saying that u feel good about urself after eating this. i really did! such an amazing job by an amateur baker like me i felt! i added some dessicated coconut, white choco chips and toasted pistachios as garnish and they took this cake to a totally different level. thank u so much☺️
Turned out pretty good ! Everyone loved it…. Not as sweet as I would have thought of. Just the right balance.
Glad that this recipe was a huge hit!
I made the cake this afternoon. So far it looks exactly like the one you made in the video. I’m refrigerating it overnight. I’ll be presenting it to my fellow students and to my Spanish teacher from Mexico. She said she loves that cake… stay tunes for the final review tomorrow evening…
We’re excited to hear how it goes!
It was fantastic! Everyone loved it ! Not too sweet which I like but very creamy! Thank you 🙏
That’s wonderful! I’m glad it was a hit!
Hiya! Planning on making this recipe today but I apparently don’t have a 9×13 casserole dish like I thought I did, my closest substitutes are a 9×13 metal pan and a 7x11x2 casserole dish. Which would you recommend and how should I adjust the baking time/temperature to accommodate it?
Hi June! I think the metal pan would be fine but you’ll have to watch it in the oven. It will be done when you stick a toothpick in the batter and it comes out clean.
Hi Natasha. I want to make this recipe for Christmas, but I can’t find evaporated milk. Is there a substitute for it? I have tried Tres Leches Cake before and it’s so good and I really want to try your recipe.
Hi Janice! You can substitute for regular milk.
BEST tres leches cake I’ve ever had and so easy to make! Very refreshing and not too sweet.
So glad you loved it, Crystal! Thank you for the review.
Is it possible to make the cake with the three milks mixture poured in the night before, then make and add the whip topping the next day – just in time to serve the cake?
Looks so yummy – can’t wait to try it!
Hi Kim! Yes, that is possible. This cake is best the next day when it’s had time to rest and adsorb all the milk syrup.
I have made and tried other Tres Leches cakes. NONE come close to this one. It’s dangerously delicious. Thanks for the great recipe.
It sounds like you have a new favorite, Sandy! Thank you for your great feedback!
I made this for my sister’s birthday and everyone loved it. I used a knife to poke bigger holes and stretch them out so the sauce soaked in better. I was worried that it might be too sweet but this recipe is perfectly balanced. Definitely a keeper!! Thank you!!
That’s so great! It sounds like you have a new favorite, BD!
I’m going to make this cake for guests this weekend. What alterations should I make for altitude (I live 8,500 ft above sea level).
Hi Valerie! You may find this high-altitude baking article helpful.
The cake was VERY GOOD and easy to make. My hushand Loved It!! 🙂
Hi Kathy! That’s wonderful. So glad it was enjoyed.
My cake sank really low after I took it out if the oven. What did I do wrong? Help, as I am baking another one on Wednesday for a friends’ get together.
Hi Maria, it should rise and it should not sink, should be pretty leveled. Some tips, it’s best not to open the oven when cooking this cake – the heat escaping quickly can cause the cake to sink in the center. Also, try mixing another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. Also, are you making sure to measure your dry ingredients properly? I hope that helps!
Hello, my friend was bugging me to make this cake for her. I have never made this cake before and found your recipe I made it yesterday, I added the sugar to the egg white too early so it didn’t set up but used it anyways praying it would come out and she loved it!! My Friend who is lactose intolerant even asked me to make her this cake so I came home and made 2 more. Thank you for this recipe I love it
You’re welcome! I’m so happy you enjoyed it, Melissa!
I found first your 4 ingredients sponge cake recipe, and used that one to make a tres leches cake, it turned out Perfect! It was so simple to make that I am not sure to try this other recipe…
I’m so happy you enjoyed that. Thank you for sharing that with us, Monica!
This was outstanding, everyone loved it. I am lactose intolerant so I only had a small slice.
What if I made the cake as per recipe and used warm jello instead of the milks? Would I have to change anything else?
Hi Marianne! I have not tested anything like that to advise. I’m glad this recipe was enjoyed. You could research online a way to make the milk syrup dairy free. Some people use coconut milk and coconut-sweetened condensed milk. I’m sure it would make a great alternative. Let us know how it turns out if you experiment.
Marianne, you can definitely use warm jello instead of the three milks. It’s called poke cake and can be topped with a dairy free version of whipped cream and some sliced fruit. I’ve made it that way many times. It’s colorful
and kids love it.
Hi Natasha! I’ve been a fan of your blog for a while now and love your foolproof recipes!
I’ve made this more than 2 dozen times and it’s always perfect but I’ve always served it straight from the pan.
For an event I need to assemble it on a cake board – will the liquid hold? Any advice on how to go about it? (Need it to be the same size, single layer cake covered in whipped cream and topped with strawberries). Will I be able to make it ahead (the previous day/night)?
Hi Amruta, I wouldn’t recommend transferring this cake if the liquid is poured into it. You can try the method we used in the Layered Tres Leches cake however & serve it on a serving platter.
Thank you Natasha! Can I still make it the previous afternoon and let it sit in the fridge overnight with the whipped cream? I need to make as a single-layer 9×13 cake covered in whipped cream frosting on Friday and deliver it on Saturday morning!
Yes, it can stay refrigerated with the whipped cream frosting on Friday for delivery Saturday. I like this cake best the next day after its had time to rest and all the flavors mesh together.
Would I be able to layer the 9×13 with your round layer recipe? This is my first time and I am so excited
Hi Tiana! For a 9”x13” pan, use this recipe. The recipe is created for this size pan.
Can I bake round pans and stack it in layers? Will it stay together and not fall apart .
Hi Amy, see my recipe for layered-tres-leches-cake-recipe.
This is my GO-TO Tres Leches recipe every year for my husband’s birthday & holidays. Everyone loooooves it! I usually use a little more of the evap/sweetened cond. milk liquid than the recipe calls for because I like it extra wet but this recipe is PERFECTION! THANK YOU!!
You’re very welcome! I’m so glad it’s your go-to. We love this cake, I’m glad you do as well. 🙂
I wish I could add photo ! Spectacular! I added 1/2c of coconut milk ( as read suggest to one on other website) and it really brought beautiful flavor out❤️
I’m so happy you loved it, Vika! Thank you for your feedback!
This is by far, the best tres leches cake I’ve ever made! My family absolutely love it!
Just like your chocolate cupcake and tiramisu recipes, I will continue making this one from now on.
Thanks for sharing your amazing recipes with us!
That’s just awesome! Thank you for sharing your wonderful review, Josie! I’m so happy you’re enjoying my recipes!
I have tried so many of your recipes.They are fantastic.
Simple quick recipes and each one turns out perfectly!!!
Tres Leches is one of my favs.
Thanks so much for doing for you do:).I am a huge fan!
This is the first recipe I’ve tried from your site and… Oh My! Was is ever so delicious!! Moist, light, spongy, fluffy and so, so tasty. I didn’t have berries so simply drizzled a coffee/chocolate sauce over the whipped cream topping. Absolutely perfect. Will make again, and again, and again….
Thank You Natasha! You have gained a new South African fan.
Hi Raylene! That coffee/chocolate sauce sounds amazing!! I’m so glad you enjoyed this recipe, thank you so much for sharing. 🙂
My husband loves milk cake but he’s gluten intolerant so I was wondering if it is possible to make this using gluten free flour? Thanks
Hi Asma, I haven’t tested this with gluten-free flour, but here’s what one of my readers wrote: “I have made this cake more than a handful of times using a 1 to 1 gluten free flour (I just use the Walmart brand) and it works perfectly! Everyone loves this dish and can NEVER guess it is Gluten free!” I hope that helps.
This cake was so good! I made some variation and added ube (purple yam) flavor to the cake and substituted the condensed milk with ube flavored condensed milk. It is delish
Thank you so much for sharing that with me, Beth! I’m so glad you enjoyed it!
Thank you so much for this recipe. Your instructions for great. I can’t wait until it is finished. Lynette
You’re very welcome! I hope you love this cake. It’s one of my personal favorites! 🙂
Hi i’ve been really wanting to make tres leches and this recipe seems great. But I just have one question. When the cake is done baking how long should I wait until pouring the syrup mix on the cake?
The cake should be fully cooled down before adding the milk syrup. I hope you love this recipe. 🙂
Hello – where is the oil/butter? Inwould think you need it.
Hi Mary, it is not needed for this sponge cake. It’s a different type of cake.
The sponge itself is great fine, but you need like at least twice as much milk syrup mixture as this provides. I’ve made this twice and every time the middle of the cake is not wet/saturated in the slightest. Next time, I’ll be doubling the syrup !
Thank you for the feedback, Rebekah!
Sorry, but I don’t really know what’s going on. Both the 12 oz. evaporated milk & the 14 oz. condensed milk I bought say oz. on the cans, not fluid oz. I can’t find out answers to converting to fluid oz. I’ve never heard of doing this for a recipe. I have no idea how much I should really use. Please answer as I am in the process of making this. Thank you.
Hi Elaine, liquid is measured in fluid ounces. You’d be fine to use the whole 12oz. evaporated milk for this recipe but you only need 9oz of condensed milk. The best way to measure this is in a liquid measuring cup.
Hii, If I want to half the recipe to make six servings I would need 2.5 eggs, so should I use 3 eggs or 2?
Hi Kate, I would use 2.5 eggs. You can lightly beat the egg in a medium bowl until well combined and measure out 2 tbsp to equal half of your egg.
Ok, thank you. I think maybe I’ll try to mix the egg into a bowl and then half the amount that it is. My eggs vary in size, so I’m not sure how the tbsp thing would work out. Looking forward to some amazing cake tonight!
By using a weighing scale. Thank you so much and I can’t wait to try this out. I believe it’s quite similar to milk cake, and I couldn’t find a decent recipe for that.
I tried this recipe. It turned out great! Used milk instead of heavy cream since I had run out, and it still tasted amazing.
That’s wonderful. Thank you for the review. 🙂
I’m sure the recipe is good but my cake came out eggy???
And taste like if you cooked the egg mixture you use for French toast😔
Hi Bree, was too much egg possibly used? Ensure you’re using large and not extra large eggs. Also, while cooling the cake to room temperature, avoid any outdoor draft. Any egg-based cake can take on an “eggy” aroma if it gets outdoor air.
Thanks Natasha for sharing this recipe for your Tres Leches Cake. I have made it on numerous occasions now and it always works perfectly and people love how different and unique it is. I like to make it in summer when I have my own raspberries and strawberries in the garden. I often rely on other people’s reviews when trying new recipes so it is great to know how good this one is.
Hi Fiona! Thank you, this is a family favorite. I am so glad you enjoy it.
Made this for a July 4th get together. It was a hit. I remember the first time I had Tres Leches years ago. When I found this recipe, I knew I had to try. Was not disappointed. Excellent recipe presentation and video.
So glad you enjoyed this recipe, Joyce. Thank you for the review.
I have been making this cake for years, and it is soooo good every single time. I absolutely love this cake, and this recipe is perfect. Making it with strawberries and blueberries for a festive dessert at tomorrows bbq.
Lovely to hear that, Nicole. Yes, it is so versatile, you can use and try different fruits too!
Incredibly sublime taste and sponge cake texture. I just made it for 4th Of July and it’s sooo delicious and delicate. Served it with whipped cream and berries. Amazing recipe. It’s a keeper♥️
You’re welcome, Gina. Thank you so much for your awesome feedback, we appreciate you sharing that with us
First off ya this cake is fire!
Wondering though, the middle of my sponge was a little deflated. Wondering what I may have done wrong?
Hi B! It should not cave-like that, and I am always happy to help troubleshoot. I would highly recommend watching the video to see where the texture was different in my process versus yours. The cake relies on the volume of the eggs for leavening in addition to the baking powder. Consider if any substitutions were made in the ingredients or changes in the process which may have affected the texture.
This cake is so delicious! I thought it was going to be too sweet but it was perfect. The only change I made was I didn’t frost it with whipping cream. I made the frosting but kept it in the fridge and just dolloped it on and added the fruit when we wanted a piece. That way the cake didn’t get soggy and lasted a few days in the fridge.
So glad it was enjoyed. Thank you for the review.
Thank you for this wonderful recipe. I have made this cake several times and it has been a high hit each time. Love your YouTube channel.
That’s so great! I’m so glad you’re enjoying my recipes and videos, Mirta! Thank you for your great review!
I’ve made this recipe numerous times and always get rave reviews. Thank you Natasha for making me look good.
That’s just awesome! Thank you for your awesome feedback Mitzi!
Forgot to mention that I made this recipe with gluten-free flour. I used Robin Hood, all purpose gluten-free flour. It was just as good as with the regular flour.
That’s wonderful, Mitzi! Thank you for letting us know.
wondering if i could ass cocoa powder for chocolate tres leches?
Hi Michelle, I love the sound of a chocolate tres leches, I haven’t tried it myself, but I imagine cocoa would be the best way to make is chocolate. If you experiment, let me know how you liked the recipe.
LOVE your Tres Leche recipe! I want to make it, again but chocolate, too. How much cocoa should I add to the cake? Also, thinking adding (small amount) chocolate syrup to the milks. Any suggestions? Making for a crowd this weekend!!
Hi Nancy. I have not tested this to advise. This seems to be a frequently requested recipe so we will see about possibly doing a recipe like this in the future. If you experiment, please let us know how it turns out. 🙂
Hello! I love this recipe! I was wondering I want to make a smaller cake ( 6 servings) should I just cut the ingredients in half? And what about the cooking time? It would be the same?
Hi Barbara, you can scale the servings up or down on the recipe card and it will convert the ingredient list for you. Yes, you can cut it in half. Keep the baking temperature the same and you’ll have to keep an eye on the time, it will most likely get done sooner. It is done when a toothpick comes out clean.
Hi Natasha, I accidentally beated the egg yolk and the egg whites togethere with the sugar. Do you think I could do the sponge cake instead of the cake you are using?
Hi Mellyssa, it won’t be the same without this cake base. I suggest using the tres leches base for the tres leches cake.
I am worried about the sweetness. Since it uses condensed milk as one of the milk, is it okay to lessen the sugars in the cake batter by half? Thank you ☺…
Hi Lily, we don’t like overly sweet cakes & we believe we found the perfect balance. Substitutions/ changes may hinder the recipe outcome. I always suggest making a recipe as written the first time around and then adjusting in the future to your liking.
I want to make it ahead and taking for camping. Do you know how well it will travel if I bake it and add the milks later. It’s my brother’s favorite cake and it’s his birthday. Thank you for any advice.
Hi Melissa, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced. You can store just the bare layers; also, I would make sure to cover with plastic wrap overnight and refrigerate.
I’ve made this many times using Walmart brand gluten free flour. This is by far our favorite dessert and you’d never guess it’s gluten free.
That’s just awesome! Thank you for sharing your wonderful review, Aimee!
Thank you for another Fabulous recipe complete with video tutorial ! Made this per request today for granddaughters birthday. Delicious !!!
Happy birthday to her and I’m happy to hear that the cake turned out great!
I have a small oven am i able to split the recipe in half?
Yes, that would be fine.
Everyone loveddddd it. Lol best they ever had. Is there a way to make this chocolate?
Hi Gillissa, I have not tried this as a chocolate version, so you might need to google that. Since baking is so much of a science, I can’t make any recommendations without testing them first.
Can you use gluten free flour instead of regular flour in this recipe?
Hi Aylah, I haven’t tested this with gluten-free flour, but here’s what one of my readers wrote: “I have made this cake more than a handful of times using a 1 to 1 gluten free flour (I just use the Walmart brand) and it works perfectly! Everyone loves this dish and can NEVER guess it is Gluten free!” I hope that helps.
People love this cake as so do I. However, is there a way to make it dairy free?
Hi Cindy, I honestly haven’t tested any nut milk or milk substitutes. You might google to see if someone has made a dairy-free tres leches cake for ideas and then just use our base. Decorating with whipped coconut milk (the coconut milk from the can) might work well
Hi Natasha, I loved your recipe so much. Looking forward to more amazing recipes!
I hope you’ll love all the recipes that you will try!
My husband requests Tres Leches for his birthday every year. It was wiped out at his birthday party last night. I have made a version of this cake a couple dozen times – this is far and away the best recipe I’ve used!
I always add cinnamon on to the whipped topping. Other than that I followed every detail.
Thank you..this will be my go-to version going forward.
Hello Tess, that is wonderful! I’m so happy to hear that it was a huge hit, love it, and happy birthday to him!
Can you add liquor to the cake mixture? (amereda, Crown apple, etc,?
Can blue berries (peaches, and other fruits) be a substitute for strawberries?
Hi Chan. I have not tested the liquor in the actual cake batter. I think it would work in the milk syrup. Blueberries would be fine, fresh peaches would work as well. If you are using canned peaches, be sure to drain them well first.
I don’t eat sweets but I love to bake. This was my first time making tres leches cake and I followed this recipe exactly as written. Everybody absolutely loved it. I will be making this again for sure. It wasn’t hard, just time consuming and so many bowls used!
That’s great! So glad to hear that.
This is a GREAT cake do you know if I can make this into cupcakes? and if so what the measurements would be?
Hi Nancy, I’m so glad you enjoyed it! I haven’t tried turning this into cupcakes to advise of the measurements. You might need to experiment on that one. Please share with us how it goes if you try it!
I am def going to make this for an upcoming event. My question: how can I make this into individual servings? Cut the cake, divide, then pour over milk mixture?
Any help would be greatly appreciated!
Hi Lynn, we normally just cut it into slices and serve it individually after it has been assembled. This is a wet cake and the milk syrup will leak so the pan helps keep it together. You could possibly cut the cake and place it into a plastic serving dish/cup. Let us know if you experiment and find a way that works well. 🙂
Absolutely the best tres leches I’ve ever had! Going to try to split recipe so my partner and I can have it more often. Next challenge is a strawberry version 😏
So glad you enjoyed this recipe. Thank you for the review.
First time making this and it was delicious! Thank you for posting.
You’re welcome, Ellen. I’m glad you enjoyed it!
Does it have to be refrigerated the day of a party? How many hours can it sit out?
Hi Elizabeth, it will be best to refrigerate it overnight before serving. I hope it becomes a hit!
Can this cake “soak” overnight before putting on the whipped cream topping?
Yes, that would be fine.
So glad to hear!!!
you blow up my oven jk i loved it would recimend. it was my 1st cake and i was so good thank you!!!!!!
I’m so glad you enjoyed it!
I made this for Mother’s Day and it was an absolute hit! Everybody loved it and it came out super delicious. I will definitely be making it again. Great recipe!!!
So glad to hear that, Ashley! Thank you for the wonderful review.
I have many hispanic friends but this was my first attempt at tres leches cake. When I served it to a church dinner group and asked “Who wants seconds?” Everyone held out their plate. First experience with a cake from scratch with egg whites folded in. Worth the time and effort. Making it for my Spanish class tomorrow.
That’s great! Thanks for sharing, Teresa.
Hi Natasha! My sister and I made this cake recipe for Cinco De Mayo the other day. It was so good, thank you for the recipe!
You’re so welcome! Great to hear that it was a success. Thank you for the review, Zoie.
After reading the reviews, I made this cake with no changes to the recipe. It was a huge hit at our annual guac off party – so delicious!!! Just a note, the 9 oz of condensed milk is in fluid oz and the can is measured by weight, so I just used a 14 oz can (after checking it by measuring but now I’ve made a note so I don’t have to do it again).
Thanks for sharing that with us, Kate. Good to know that it was a huge hit!
Thank you I just used the whole can ! Hopefully it will be as delicious as everyone says
I’ve never heard of fluid oz. vs measured by weight & have been baking/cooking for over 50 years. What does that mean?
After reading the reviews, I made this cake with no changes to the recipe. It was delicious – a huge hit at our annual guac off!!! Just a note, the 9 oz condensed milk is fluid oz while the can is by weight, so I just used the 14 oz can (although I measured it to be sure but now have made a note so I don’t have to bother again).
Thank you for your review and suggestion, Kate.