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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 192 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 kcal
Servings: 12 people

Ingredients

Ingredients:

Syrup:

Frosting:

  • 2 cups heavy whipping cream
  • 2 Tbsp granulated sugar
  • 1 cup berries to garnish, optional

Instructions

How to Make Tres Leches Cake Base:

  1. Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up three mixing bowls.

  2. In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.

  3. Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.

  4. Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute)

  5. Pour egg yolk mixture over the flour mixture and combine gently with a spatula.

  6. Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.

For the 3-Milk Syrup:

  1. In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.

To Make the Whipped Cream Frosting:

  1. Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.

Nutrition Facts
Tres Leches Cake Recipe
Amount Per Serving
Calories 415 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 148mg49%
Sodium 153mg7%
Potassium 302mg9%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 35g39%
Protein 8g16%
Vitamin A 921IU18%
Vitamin C 2mg2%
Calcium 207mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

We first published this recipe in 2011. We updated the photos and recipe Dec 2019, baking and serving out of a casserole dish and adding a little more evaporated milk to achieve that signature moistness of an authentic tres leches cake. Here is what the original photo looked like: 

Tres leches cake slice on a plate with fresh strawberries

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Niki
    April 19, 2021

    Natasha, this is an amazing recipe! I am a young baker, and you have inspired me from the beginning. The reason I started baking was because of you. And now, I’m known all around my school for the great things I make. Thank you so much.

    Reply

    • Natashas Kitchen
      April 19, 2021

      I’m so inspired reading your review. Thank you, Niki!

      Reply

  • Elise
    April 19, 2021

    Hi! This recipe is super tasty and I honestly just wanted to thank you. I’m 15 and have been following your recipes for ages to teach myself to cook. I just got accepted into a culinary high school and landed my first job as an apprentice pastry chef at a fancy Mexican restaurant. If it wasn’t for your recipes, I probably wouldn’t have found that I enjoy cooking so much! Thank you! (:

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Wow, congratulations! That is so inspiring, thank you for sharing that with us. I wish you all the best!

      Reply

  • Sarah
    April 18, 2021

    Hey Natasha! Love your recipes!
    What can we do if we can’t find evaporated milk?

    Reply

    • Natasha's Kitchen
      April 18, 2021

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

      Reply

  • Dena Moody
    April 18, 2021

    Would I need to double this recipe for a half sheet cake? Looks great.

    Reply

    • Natashas Kitchen
      April 19, 2021

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

      Reply

  • Amrita
    April 18, 2021

    Hi Natasha. I really want to try this recipe but I just have one question. Should the egg whites & yolks be at room temp before beating? I know you mentioned above that they are easier to separate when cold.

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi Amrita, no, they do not need to be at room temperature.

      Reply

  • Lisa
    April 17, 2021

    THIS IS THE ONE! Made this for my husband’s birthday. This is the tres leches recipe the way it should be! Your tips and photos were very helpful as this was my first time making tres leches the proper way. It was delicious!

    Reply

    • Natashas Kitchen
      April 17, 2021

      Thank you for that wonderful review, Lisa! It sounds like you have a new favorite!

      Reply

  • Emma C
    April 16, 2021

    Terrific recipe. I’ve been making tres leche for years but constantly tweaking the sponge recipe. I discovered I had a casserole dish this size and it came out perfect. However Venezuelan style tres leche uses a meringue topping instead of whipped cream. I also choose to add about a tablespoon of dark rum to my syrup. So for a twist some readers may like to try, follow Natasha’s cake and syrup, then instead of whipped cream and berrie make a simple meringue with egg white and sugar, spread or pipe this on top and pop in oven just long enough to set the meringue and give it a hint of colour.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Hello Emma, so nice to know that. Thank you for sharing your experience making this recipe and for your suggestions. We appreciate it!

      Reply

  • Sandy
    April 16, 2021

    I made the Tres Leche cake for my daughter’s birthday which was what she wanted and it came so good. Everyone loved it. I am yet to try the Red Velvet and Cheesecake soon. Thank you for your great recipe. Love it.

    Reply

    • Natashas Kitchen
      April 16, 2021

      One of our favorite cakes! I’m so glad you enjoyed it, Sandy!

      Reply

  • Sandy
    April 16, 2021

    I made the tres leche cake for my daughter’s birthday which was what she wanted and everyone loved it. I made it again and it came out great. i am yet to try the Red Velvet cake soon as well as the cheesecake. Thank you for these great recipe.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Perfect! Glad the cake was a hit, Sandy. Thanks for sharing that with us and please let us know how it goes if you try the red velvet cake next time.

      Reply

  • Sharon M
    April 14, 2021

    This has now become one of our favorite desserts. I had never made this cake before – your instructions were perfect & it turned out very yummy!

    Reply

    • Natasha's Kitchen
      April 14, 2021

      I’m very happy to hear that you were satisfied! Thanks for your great review, Sharon.

      Reply

  • Ruthie
    April 12, 2021

    Hi!! Made this after supper, which was a bad idea to start so late, it kept my children up waiting to try it! They love all of your recipes that I have tried so far. They have all turned out and I just love how easy your tutorials are! Thank you so much! This was a big hit with them tonight, way past bedtime but I got great reviews from both of them. I recorded them devouring their shared piece. Thank you for all of your amazing recipes and fun video tutorials. You have a beautiful family!

    Reply

    • Natashas Kitchen
      April 12, 2021

      That is the best when kids and the family love what we moms make. That’s so great!

      Reply

  • Ravzz
    April 12, 2021

    Hi Natasha,

    My husband made this cake for me using you recipe. It was very delicious. Thanks for the amazing tips

    Reply

    • Natashas Kitchen
      April 12, 2021

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

      Reply

  • Amy Wonder
    April 12, 2021

    I’m allergic to sweetened condensed milk, can I replace with whole milk?

    Reply

    • Natasha
      April 13, 2021

      HI Amy, it would be missing the sweetness. You might google some substitutes for sweetened condensed milk for ideas.

      Reply

    • Naomi Draper
      April 16, 2021

      I have made it with sweetened condensed coconut milk & it was delicious. Maybe you could try that?

      Reply

  • Darci
    April 11, 2021

    Love this recipe!! Tres Leches is my husband’s favorite cake and what he wants for his birthday every year so I’ve tried several different recipes over the years. I’m happy to say that my search has ended and this is the recipe that I will be using from now on!! So yummy!! Thank you!!

    Reply

    • Natasha's Kitchen
      April 11, 2021

      I’m very happy that you found this recipe! I’m glad your search is over, thank you for your wonderful comments, Darci.

      Reply

  • Sherri Hann
    April 9, 2021

    If I’m leaving this overnight soaking in the syrup, soul I cover it in the fridge or just put it in the fridge with no cover?

    Reply

    • Natashas Kitchen
      April 10, 2021

      Hi Sherri, 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. I would just make sure to cover with plastic wrap overnight and refrigerate.

      Reply

  • rida
    April 9, 2021

    does this work without any fat like butter or oil?

    Reply

    • Natashas Kitchen
      April 9, 2021

      Hi Rida! That’s right!

      Reply

      • Joy Beck
        April 16, 2021

        Hi Natasha! Just love you!! Can I refrigerate over without the topping and make next day when I’m ready to serve?

        Reply

        • Natashas Kitchen
          April 16, 2021

          Hi Joy, 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

  • Jana Messina
    April 5, 2021

    I made this cake for my mother in-laws Birthday and it was very delicious! Thankyou

    Reply

    • Natashas Kitchen
      April 5, 2021

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

      Reply

  • Astrid Raghubansie
    April 5, 2021

    My sister in law made this cake and it was amazing. It was gone so fast.
    This is now our favourite cake. Love it so much. Dont have a picture but just leaving a comment. Love your recipes.

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Thank you for your great feedback, Astrid. Glad you enjoyed this cake!

      Reply

  • MB
    April 4, 2021

    I made the cake and it was an absolute hit. I read through the comments and also had the center “deflate”. I saw you recommended mixing more. Would elevation effect it? Baking at 7k.

    Reply

    • Natasha
      April 5, 2021

      Hi MB, you might google to see what modifications need to be made for baking at your elevation. That could definitely be the cause.

      Reply

  • Camille
    April 3, 2021

    Just made this Tres Leches this morning. (FYI I never write reviews). It’s A-MA-ZING. I used to buy from a small town bakery in IL and since I moved to MA I’ve been wanting to try. This is near perfection. (I didn’t beat my whites long enough so the cake ended up flat after taking it out of the oven…my mistake). It tastes fabulous not too sweet and perfectly spongy. Thanks Natasha!

    Reply

    • Natashas Kitchen
      April 3, 2021

      Wow! Thank you for that wonderful review! I’m so glad you enjoyed it!

      Reply

  • Amanda
    April 2, 2021

    Delicious. Everyone has told me this is the best tres leches cake they have tried. Would there be any way to make these into cupcake form? If so how long/what temperature?

    Reply

    • Natashas Kitchen
      April 3, 2021

      Hi Amanda, 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

  • Jenna
    April 2, 2021

    BOMB!!! Best cake ever! Thank you for sharing

    Reply

    • Natashas Kitchen
      April 2, 2021

      I’m so glad you enjoyed it, Jenna! Thank you for the wonderful review!

      Reply

  • Nanette
    March 26, 2021

    Natasha, this sounds like an amazing recipe! I’m about to make it in a pan that’s in the shape of an “M”. I’d like to take it out of the pan as I’m taking this to someone’s house. Would you take it out of the pan and then add the milks? Or soak it in the pan, then flip over after it soaks?! Your input would be greatly appreciated!

    Thank you!!

    Reply

    • Natashas Kitchen
      March 26, 2021

      Hi Nanette, I would soak it through on our serving plate.

      Reply

  • April
    March 25, 2021

    I subbed one-for-one gluten free flour and only had 1 pint of heavy whipping cream which I divided into the milk syrup and topping, so I adjusted the sugar for the topping accordingly.. otherwise followed the recipe and it turned out DELICIOUS!

    Reply

    • Natashas Kitchen
      March 25, 2021

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

      Reply

  • Lisa Walker
    March 25, 2021

    This recipe is PERFECT!!! The consistency of the cake is amazing! It was a HUGE hit with my students! I have a question. I have been searching for the perfect soft, spongey and moist vanilla cake for years now. I don’t know how many different recipes I have tried in all different methods of making it but they always come out too dense and dry and just not moist enough. Can I add butter or oil to this recipe to get a regular vanilla cake out of it that I could layer and frost?

    Thank you for your help!

    Reply

    • Natasha's Kitchen
      March 25, 2021

      Thank you so much for your kind words and wonderful review, Lisa. I’m glad you loved this cake! I honestly haven’t tried that to advise but I think it’s worth experimenting with. If you try that, please share with us how it goes.

      Reply

  • Fayeza K
    March 24, 2021

    this is THE recipe for tres leches, this is my husband’s favorite cake and we frequent a local bakery to for a hearty piece of this cake. I had told my husband that I’m competing with that bakery’s tres leches and boy was he impressed!! I didn’t change anything from this recipe and watched the video couple of times to get it just right. I did make extra milk mix for mr. husband which was needed for our preference, and I had let it sit for 3 hours before serving and I thought the very base of the cake wasn’t as moist. but this morning I had some and it is perfection!!!! so maybe let it sit out for a bit longer. Overall 10/10. I made it for my husband’s birthday and all his family loved it and couldn’t believe I made it from scratch. Thank You Natasha !!

    Reply

    • Natashas Kitchen
      March 24, 2021

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

      Reply

  • Linda
    March 24, 2021

    Morning natasha,I was seeing the receipe for tres leeches and it looks amazing but just to let you traditional tres leeches is incorporated in the cake and in the frosting too you use 3/4 the milk mixture to the cake and the rest to the heavy cream do not add sugar but do add vanilla try it you will love it my great grandma taught me that one so it’s a hit in mexico thanks for your recipes

    Reply

    • Natashas Kitchen
      March 24, 2021

      Thank you so much for sharing that with us Linda!

      Reply

  • Oksana
    March 22, 2021

    Hi. I love this cake. I I’m a BIG fan of moist cakes. I made it a dozen times already. I have a question though. I thought to make it with a twist – add some coconut into a batter. Do you think it will deflate the cake after baking?

    Reply

    • Natasha's Kitchen
      March 22, 2021

      Hi there Oksana, good to know that you have done this recipe a lot already. I haven’t tried adding some coconut into the batter yet but I would be interested in finding out too how it goes! If you do an experiment, please let us know how you liked that.

      Reply

  • Richard VanGiesen
    March 21, 2021

    I added 1 tbl lemon juice and zest of 1 lemon to soaking solution and let it sit overnight in fridge. Next level!!!

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Love it! Thank you for your suggestion, Richard.

      Reply

  • Bonnita
    March 19, 2021

    Could you make this with chocolate cake instead of vanilla cake?

    Reply

    • Natashas Kitchen
      March 19, 2021

      Hi Bonnita, 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

  • Cornelia Vick
    March 18, 2021

    Fabulous recipe. Saw last week and made. Everyone loved it and wanted the recipe and some to take home…… I sis the strawberries on top as you showed. It was a great evening with friends…. Love your recipes……..Thanks…

    Reply

    • Natasha's Kitchen
      March 18, 2021

      I’m glad it was a hit! Thanks for your good comments and feedback, Cornelia. We appreciate it.

      Reply

  • connie Adams
    March 18, 2021

    Don’t know what i did wrong but it’s not eatable at all 🙁

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hi Connie, I recommend rewatching the video a couple more times and checking out the other comments below the recipe for more tips.

      Reply

  • ID
    March 15, 2021

    Can i reduce the sugar to maybe 1/2 c in total?

    Reply

    • Natasha's Kitchen
      March 16, 2021

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

      Reply

  • Patricia
    March 14, 2021

    I am not an experienced cake maker. The first time I made this, it turned out good but after reading the comments here, I realized I could have beaten the yolks for a bit longer. So the second time around, that’s exactly what I did. And OMG!!! It came out PERFECT! I am now able to make one of my faaaavorite cakes! Thank you for this recipe! ❤️

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Yay, that is so awesome! I’m happy that you were able to make a perfect tres leches cake. Thanks for your wonderful comments and review.

      Reply

      • Veronica Spensley
        March 18, 2021

        I Love all your cooking recipes, thanks for sharing. God bless you and to your family

        Reply

        • Natashas Kitchen
          March 18, 2021

          I’m so happy you’re enjoying our recipes Veronica!

          Reply

  • sandra watson
    March 14, 2021

    Made this for my sons girlfriend. I have never had one but she says it was like she expected and was pleased.

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Good to know that, Sandra. Thanks for sharing!

      Reply

  • Sylvia Lopez
    March 13, 2021

    I got huge kudos from my teenage kids! Thank you for sharing ~ this is definitely a keeper!

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Yay, that is awesome! I’m glad they loved it.

      Reply

  • tiffany
    March 12, 2021

    absolutely love this recipe!! i was wondering if i could place the batter into a cupcake tin & make tres leches cupcakes? if so, do you know what temperature and how long it should be baked for?

    Reply

    • Natashas Kitchen
      March 12, 2021

      Hi Tiffany, 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

  • Helen Rose Chapman
    March 10, 2021

    I vacationed in Mexico a couple years back and I tried this cake and I loved it!! Since I can’t go back to Mexico I decided to try my own and it was amazing!! This cake is so moist and light and fluffy. It is hands down one of the best cakes I’ve ever made

    Reply

    • Natasha's Kitchen
      March 10, 2021

      Wow, that’s really great feedback. Thank you so much for sharing that with us, Helen! I’m glad you loved the recipe.

      Reply

  • Abby Ballard
    March 10, 2021

    My best friend and I started a small bakery in her house and my boyfriend wanted this cake so we made two so we could test it we agreed it was perfect

    Reply

    • Natashas Kitchen
      March 10, 2021

      I’m so glad you enjoyed that! Thank you for sharing that with me, Abby!

      Reply

  • Freny
    March 8, 2021

    Fabulous recipe! I have already made it 3 times and every time I make it there are no leftovers 🙂

    Reply

    • Natashas Kitchen
      March 8, 2021

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

      Reply

  • morpheus
    March 5, 2021

    Hi natasha could you please write this recipe in grams ,that would be a big help to be

    Reply

    • Natashas Kitchen
      March 5, 2021

      If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Bilqees
    March 5, 2021

    Please can i bake it in a loaf pan, slice it put in small containers?

    Reply

    • Natasha's Kitchen
      March 5, 2021

      Hi there, I haven’t tried that yet but I imagine that will work. Please share with us how it goes if you do an experiment.

      Reply

    • Hope M.
      March 8, 2021

      Hi. I am making this at the moment and baked them in 3 loaf pans. They turned out well!

      Reply

      • Natashas Kitchen
        March 8, 2021

        Thank you so much for sharing that with us.

        Reply

  • Maria
    March 4, 2021

    Hi, I just want to thank you on this awesome cake! I bake it all the time for my 4 kids. I was wondering what would be the time in the oven if I double the recipe? can you double it? Thanks:)

    Reply

    • Natasha's Kitchen
      March 4, 2021

      Hi Maria, thanks for your wonderful review. I imagine that will work but I have not tried doubling it yet to advise of the time. You might want to check the comments section if others have already tried it.

      Reply

  • Vasudha
    February 26, 2021

    Hi! I was wondering if I can substitute whole milk instead of the heavy whipping cream in the syrup bit?

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Vasudha, without trying those substitutions, it is hard to say. If you happen to experiment, I would love to know how you like it.

      Reply

  • Danielle Pettigrew
    February 26, 2021

    I love the cake and flavor but it came out super uneven. Did I not incorporate the egg whites well enough?
    I’m still going to chow down on this but was wondering what I did incorrectly?

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Danielle, 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

  • Debbie
    February 25, 2021

    Can you completely assemble the cake and refrigerate over night or should I wait and add the frosting in the morning before taking it to work?

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Debbie, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced.

      Reply

  • Lina
    February 25, 2021

    Hey! This cake looks amazing! I want to make it and was wondering do you think it would work if I made it a layer cake ?

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Hi Lina, we have a recipe for that; this layered Tres Leches Cake HERE is what you’re looking for 🙂 I hope that helps.

      Reply

  • Lee
    February 23, 2021

    It’s my first time trying this recipe (because I was kinda intimidated making it haha). I had strawberries and thought, why not try this recipe that I’ve been wanting to try so bad. I came across this recipe and man!!!!!! ***why haven’t I tried this cake before *** IT’S SO SO GOOD! SURPRISINGLY HEAVENLY!!!! Especially if you let the cake rest in the fridge soaked in that tres leches. IT’S WORTH THE WAIT! It’s just that, it has an uncomfortable eggy smell that I didn’t enjoy after baking the cake (but it’s now looooong gone haha) and I think you’ll just need a bit more tres leches for the cakes to be soaked completely. But honestly, YOU GUYS NEED TO TRY THIS CAKE ASAP! Thank you for this lovely recipe 🥰

    Reply

    • Natashas Kitchen
      February 23, 2021

      I’m so happy you enjoyed this recipe, Lee! 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

  • Vannesa
    February 20, 2021

    El mejor tres leches

    Reply

  • Super
    February 19, 2021

    Very
    Very
    VERY Mexican!
    “mamacita”
    Awesome Cake, Will make it again!

    Reply

    • Natashas Kitchen
      February 19, 2021

      I’m so glad you enjoyed that! Thank you for your great review!

      Reply

  • BETTY DANKER
    February 16, 2021

    I made this cake for my family on Valentine’s Day and it was amazing! Thank you for making your recipes easy. I never thought I could make a cake from scratch but I followed all your directions and it turned out perfect and was a huge hit!

    Reply

    • Natasha's Kitchen
      February 17, 2021

      Hello Betty, so great to hear that! Thank you so much for your great comments and feedback.

      Reply

  • Mamata Desai
    February 15, 2021

    Thank you for sharing this amazing recipe! Our cake turned out great, but it “deflated” after coming out of the oven & became uneven on the top. What can be done to prevent uneven deflation like that?
    Also is it recommended to take the cake out of the casserole to cool on wire rack & flip over?

    Reply

    • Natashas Kitchen
      February 15, 2021

      Hi Mamata, It should not sink in the middle, 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

  • Ethan
    February 13, 2021

    Hey Natasha, can use regular milk instead of evaporated milk for the syrup?

    Reply

    • Natashas Kitchen
      February 13, 2021

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

      Reply

  • Lenore Litwin
    February 11, 2021

    This is a magically delicious cake. I’d happily bring this cake to a dinner party and serve to guests at my home. Made exactly to recipe. Thank you so much, Natasha. This is a keeper!

    Reply

    • Natasha's Kitchen
      February 11, 2021

      You are very welcome! Thank you for your awesome feedback, Lenore.

      Reply

  • Saalihah
    February 7, 2021

    I bought Tres Leches some time ago and loved it so much. I was ways skeptical about trying it until I found this simple recipe. I doubled it and it was incredibly moist and delicious. Everyone enjoyed it! Definitely a recipe to keep.

    Reply

    • Natasha's Kitchen
      February 7, 2021

      Yay, awesome! You can now make your favorite cake at home every time you crave it right? Thanks for your wonderful review!

      Reply

  • El
    February 5, 2021

    Love this recipe. I only cut back on the sugar and condensed milk by eyeballing it cuz it is very sweet. But excellent recipe. I’m impressed as a Latino one of the best 3 leches I’ve ever had. 🙂

    Reply

    • Natashas Kitchen
      February 5, 2021

      Thank you for sharing that wonderful comment and compliment with us, El! It sounds like you found a new favorite!

      Reply

  • Armin
    February 4, 2021

    Hi! Can I double the recipe? 🙂

    Reply

    • Natasha's Kitchen
      February 4, 2021

      Hi Armin, someone else shared this “I doubled the recipe and fed 12 people. I definitely will make again. My goto recipe for tres leches. Thank you for posting!!” I hope that helps.

      Reply

  • Crystal
    February 3, 2021

    Hi!

    I made this last night (smelt amazing the whole time) but the cake came out super eggy. The final cake it’s self smelt and had a French toast like texture. What did I do wrong?? Please help!

    Reply

    • Natashas Kitchen
      February 3, 2021

      Hi Crystal, 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

  • Liliy
    February 3, 2021

    Hi natasha, I was making your cake when I accidentally broke an egg and found that I did not have any more! I ended up using 4 eggs. Do you think that will impact the end result of the cake? let me know, thanks!

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Hi Liliy, I’m not so sure but hopefully, that will still work! Please update us on how it goes.

      Reply

  • Jan
    February 3, 2021

    Hi Natasha!
    Plan to make this but have a couple of questions:
    Is there a substitute for heavy whipped cream? Will all purp cream do?
    Can i use coco sugar instead of the white one? Avoiding white sugar as I am diabetic thanks

    Reply

    • Natashas Kitchen
      February 3, 2021

      Hi Jan, without trying those substitutions, it is hard to say. If you happen to experiment, I would love to know how you like it.

      Reply

  • Anoosha Saran
    February 2, 2021

    Hi! I love this recipe. Wondering if I can substitute refined sugar with jaggery?

    Reply

    • Natasha's Kitchen
      February 3, 2021

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

      Reply

  • Sta
    February 2, 2021

    Hi I made this and it was superb! Just that I feel the milk mixture wasn’t enough to completely soak the cake. How can I increase the mixture of the milk? Please advice. Would love to stick to this tres leches recipe

    Reply

    • Natasha
      February 3, 2021

      Hi Sta, yes you can increase if you prefer an even more moist cake. I’m so glad you loved it!

      Reply

    • KC
      February 25, 2021

      Hi there – I recommend using a whole can of sweetened condensed milk (14 oz), a whole can of evaporated milk (12oz) and 1.5 to 2 Cups of whole milk … It’s perfectly soaked, but not too soggy 🙂

      Reply

  • Aromalover
    February 2, 2021

    amazing recipe!!

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Thank you!

      Reply

  • Amrita
    February 2, 2021

    Hi Natasha! I’ve been so intrigued to try this cake and I’m so glad I tried out your recipe. I halved this recipe and baked it in an 8 inch square cake pan for my husband’s birthday and he loved it!! I love how it has the perfect balance of sweetness and so moist! A new family favourite😍😋Thank you for coming up with such fabulous recipes and easy tutorials for novices like me to follow. 🤗

    Reply

    • Natasha's Kitchen
      February 2, 2021

      I’m so happy to hear that, yay! It was a success – thanks for your awesome review and feedback.

      Reply

  • Lauren
    February 1, 2021

    Do you have the recipe using weight rather than cup measurements? Thanks!

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Hi Lauren, when you’re at the recipe card, you may click on Metric to convert it to grams.

      Reply

  • Monica rodriguez
    January 31, 2021

    Que rica y deliciosa receta de Patel 🎂( Hubby, mom, dad and mother in_law approved 🤤)

    Reply

    • Natasha's Kitchen
      February 1, 2021

      Great to hear that, thanks for sharing!

      Reply

  • Jo
    January 31, 2021

    Hi Natasha,

    Been reviewing other Tres recipes together w/yours. I’ve a couple of clarifications. First, don’t I need to refrigerate the cake PRIOR to putting the cream on? Second, what will be the effect if I won’t separate the whites and yolks? Thank you for your time.

    Reply

    • Natashas Kitchen
      February 1, 2021

      Hi Jo, I would assemble it the same day for best results. You can bake the cake layer a day ahead, (wrap in plastic wrap and leave on the counter overnight) and just soak it the morning of your event and frost it after it’s had a chance to soak in all the syrup.

      Reply

  • Steph Beltinck
    January 31, 2021

    Very good!

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Glad you liked this cake!

      Reply

  • Carolyn Keathley
    January 31, 2021

    This is the most perfect and refreshing cake ever made and I’ve been married for 58 years. Did follow recipe exactly and can’t wait to show it off after covid.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      That is so heartwarming. Thank you so much for your good comments and feedback, Carolyn. I hope everyone loves it too!

      Reply

  • Lama
    January 28, 2021

    This recipe is AMAZING! I really cannot stress enough how good it is!!! I can even still feel its taste after 30 mins!
    Procedure very wellll explained!

    Reply

    • Natashas Kitchen
      January 28, 2021

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

      Reply

  • Sally
    January 28, 2021

    Love your recipes but will ever make some gluten free meals and desserts!

    Reply

    • Natashas Kitchen
      January 28, 2021

      Thank you so much for that suggestion, Sally! Most of our recipes have gluten-free substitutions that our customers share in the recipe comments. We will add your suggestion to our list.

      Reply

  • Pia P.
    January 27, 2021

    It was my first time making this cake and it turned out to be perfectly baked. Thank you for this recipe. It was so easy to follow. Everyone loves it! They are asking me to bake more again. Thank you Natasha! 🙂

    Reply

    • Natasha's Kitchen
      January 28, 2021

      I’m happy to hear that, Pia! Thank you for sharing your good feedback with us.

      Reply

  • Ash Miller
    January 26, 2021

    Thank you!! This was such an easy recipe to follow and your video helped a lot! I dont always get cakes right but this one turned out perfectly! Is there a way to make this chocolate based instead please?

    Reply

    • Natashas Kitchen
      January 26, 2021

      I’m glad you enjoyed this recipe! 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

  • Maria Miranda
    January 23, 2021

    Hi! I’m from Mexico and had been looking for this recipe it turned out exactly as the one my aunt used to make!, thank you, I remembered very good moments and my beloved aunt 😍😍😍

    Reply

    • Natasha
      January 23, 2021

      I’m so happy to hear that it brought back sweet memories for you.

      Reply

  • Karen
    January 23, 2021

    Hi I have made tres leche cakes before using a different recipe this time I followed instructions perfectly looked just like video. After cooling cake sank in the middle and then got soggy after pouring on 3 milks. I didnt open oven and mixed egg whites like video. Never had this happen before.

    Reply

    • Natashas Kitchen
      January 23, 2021

      Hi Karen, I haven’t had that happen but it sounds like you read through a few comments our readers left. It should not sink in the middle, should be pretty leveled. Try mixing another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. Also, are you making sure to measure your dry ingredients properly? I hope that helps!

      Reply

  • Melissa
    January 21, 2021

    Hi Natasha, I made your cake but it sunk in the middle. Did I do something wrong while mixing?

    Reply

    • Natashas Kitchen
      January 21, 2021

      Hi Melissa, It should not sink in the middle, 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

      • Melissa
        February 7, 2021

        Hi Natasha, I think I didn’t mix the eggs long enough. I’ll do that next time. I love the cake enough if it sunk in the middle 😋. Thank you

        Reply

        • Natasha's Kitchen
          February 7, 2021

          You’re welcome and I hope it will be perfect on your next try!

          Reply

  • Zahrah Mohideen
    January 20, 2021

    The best recipeeee!! Love all your recipes

    Reply

    • Natashas Kitchen
      January 20, 2021

      Aww, that’s the best! Thank you for sharing that with me!

      Reply

  • Shimie
    January 15, 2021

    Natasha,
    This cake is so amazing!! Thank you so much for sharing! My husband bragged about this cake from a restaurant. It was made with coconut milk. I made your recipe tonight for my birthday and wow!… I will continue to make this.

    Reply

    • Natashas Kitchen
      January 15, 2021

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

      Reply

  • Grace
    January 13, 2021

    Hi , I am all set to bake the cake and realised that there is no butter or oil in the ingredients.
    Am I missing something? Please reply because I am baking this as a surprise for a dear friend’s very special day.

    Reply

    • Natasha's Kitchen
      January 14, 2021

      Hello Grace, we’ve made this recipe a lot of times using the same process and ingredients and it always worked great! You will only use butter to butter the casserole pan.

      Reply

  • Shelley
    January 12, 2021

    Hi Natasha, I baked the cake tonight for tomorrow but can I wait to put the syrup and whipping cream mixture and do that tomorrow. Or do the syrup tonight.?P THANK YOU KINDLY

    Reply

    • Natasha
      January 12, 2021

      Hi Shelley, you can soak it a day ahead or soak the next day. I like to frost and decorate the day I am serving. Once the syrup and frosting are on the cake, it does need to stay refrigerated since it is dairy.

      Reply

  • Ruth
    January 11, 2021

    Hello, I’ve made this cake 5 times in one week. It’s always turned out absolutely stunning. It’s so much fun to make too! Thank you for this gorgeous recipe!

    Reply

    • Natashas Kitchen
      January 11, 2021

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

      Reply

  • KP
    January 10, 2021

    I made this tonight and we all loved it! Next time I will probably make less whipped cream so the cake stands out a little more. Thanks for this recipe.

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Sounds great, KP! I hope this recipe becomes your new favorite.

      Reply

      • Farah D
        January 22, 2021

        Loved it turned out amazing. Just wondering how it would turn out now using Monk sugar. If anyone has tried it let me know.

        Reply

  • Caroline H NY
    January 10, 2021

    I made this scrumptious dessert and it was sooo delicious. Everything about it was absolutely delicious That wonderful sponge cake was so awesome light and fluffy. And I love the whip cream topping! (A little side point. Because there is only two of us, I cut half of it and put it in the freezer after adding the milks. Defrosted it in frig & made the rest of the whip ped cream topping & came out just as good)Keep those wonderful recipes coming. I have probably done 8 to 10 of your recipes within the last two or three months. Thank you

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Yay, love it! Thank you so much for sharing your awesome comments with us, Caroline. I hope that you and your family will love every recipe that you will try.

      Reply

  • Mikayla
    January 10, 2021

    Hey Natasha! The cake turned out delicious! We already can’t wait to make it again!
    When I took it out of the oven, it was so tall and fluffy! I let it cool and it seems to have fell in the middle, almost like a soufflé. Could I have over or under beaten the eggs?

    Thanks in advance!

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Hi Mikayla, 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

  • Jordan
    January 9, 2021

    Can you make this in 9in round pans? If so should I divide it into 2 or could I split it into 3?

    Reply

  • Sharon R.
    January 9, 2021

    Made this last weekend – did use full can of sweetened condensed milk & full can of evaporated milk. Very good! My son doesn’t usually like cake & he said this was to die for!

    Reply

    • Natashas Kitchen
      January 9, 2021

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

      Reply

  • Kristia aningat
    January 7, 2021

    Hi! Would want to make these into cupcakes, any idea how many this recipe would yield 🙂

    Reply

    • Natasha's Kitchen
      January 8, 2021

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

      Reply

  • Paula
    January 4, 2021

    OMG Amazing – I have wanted to make this for so long but was a little intimidated by the process. You made it easy & fuss-free – thank you Natasha. It was everything I hoped & dreamed it would be but more… So delicious – such a pleasing, moreish cake that absolutely everyone loved from the young to the very old.

    Reply

    • Natashas Kitchen
      January 4, 2021

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

      Reply

  • Linda Norden
    January 4, 2021

    Made this for new years and it was sooooo good! Definitely a keeper to do again and again and a new favorite in our house. So easy to make too! Made it in the morning and let it soak up the syrup in the fridge during the day, then frosted it before serving. I decorated it with raspberries and shaved dark chocolate. I was worried as I hate anything soggy but it was just moist and delicious.

    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.

    Reply

    • Natashas Kitchen
      January 4, 2021

      Thank you for sharing this feedback with us, Linda! I’m happy you enjoyed that.

      Reply

  • Rebecca Chao
    January 4, 2021

    This cake come out so nice and my family love it. I am so glad I find your recipe!

    Reply

  • Raymon Azcona
    January 3, 2021

    I enjoyed the cake. Thank you so much for the recipe and video. I just got a mixer, and I’m not well-versed in what things like “peaks” and “ribbon” refer to in the kitchen. However, watching your video was a great learning experience.

    As a Dominican, I’m used to the cake being even more wet than what this recipe rendered. I also wonder about the amount of heavy cream in the syrup. It certainly gives the syrup a taste I’m not accustomed to. Would whole or almond milk be okay to use as the third leche instead of heavy cream?

    Thanks again!

    Reply

    • Natasha
      January 4, 2021

      Hi Raymon, the heavy cream will give it a richer flavor but I think you can experiment.

      Reply

  • Chubiyo
    January 2, 2021

    10/10 recipe. Followed the instructions to a t and I’m in love. Can’t stop thinking about how amazing this cake is. Even before adding the cream mixture, the sponge reminds of sponge cakes I had when I was little. Recipe’s a keeper and this won’t be my last time making this for sure. Thanks for this!

    Reply

    • Natashas Kitchen
      January 2, 2021

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

      Reply

  • Jenn
    December 29, 2020

    I’ve made this plenty of times and comes out perfect !

    Will there be any issues in using those silver foil disposable trays ? Figured it be easier to bring it to a party than use one of my casserole dishes and forget to bring it home!

    Reply

    • Natashas Kitchen
      December 29, 2020

      Hi Jenn, one of our readers wrote: “Aluminum Foil Tray works perfect! I tried it over the weekend”. I hope that helps.

      Reply

  • Kris
    December 28, 2020

    Made this and first night was great, second was fantastic, but the third was unbelievable (and we finished it) Not many cakes have this longevity. Thanks!

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Wow, that is awesome! Thank you so much for your great review.

      Reply

  • Vandy
    December 25, 2020

    Hi Natasha,
    This recipe is perfect. Thanks for the step by step flawless instructions. I adapted the recipe to make a chai spiced version and it came out perfect!

    Reply

    • Natasha's Kitchen
      December 26, 2020

      You are very welcome, Vandy. Glad to know that it came out perfect!

      Reply

  • Jade
    December 24, 2020

    I’m in the process of preparing this cake, but only plan on serving tomorrow. Should I made the whipped cream tomorrow?

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Jade, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced.

      Reply

  • Alina
    December 23, 2020

    Hi! I made the cake but it turns out my glass pan was not tall enough. It’s all the way up to the edges! How do I fit the frosting? Should I take it out?

    Thank you! Cake is amazing but I need help ASAP.

    Reply

    • Natasha
      December 23, 2020

      Hi Alina, I have taken it out in the past and put it onto a rimmed platter and ended up frosting the top and sides and it still worked great so that is an option for sure.

      Reply

  • Swati
    December 23, 2020

    I never comment on any blog or vblog. But I had to, for this one. Tried this for my son’s birthday and it turned out so very delicious. Never made such a moist cake before. It’s just perfect!!

    Reply

    • Natashas Kitchen
      December 23, 2020

      Awww, that’s the best! Thank you so much for sharing that with me. & Happy Birthday to your son!

      Reply

  • Michael
    December 22, 2020

    Hi Natasha, I am hoping to make this for Christmas. I have some left over cake flour from a previous recipe. Is it fine to use that instead of all purpose flour?

    Thank you

    Reply

    • Natasha's Kitchen
      December 22, 2020

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

      Reply

  • Dee
    December 21, 2020

    Hi Natasha! I want to make this cake tomorrow morning for a birthday. How long should I allow the cake to cool before adding the milk mixture?

    Reply

    • Natasha
      December 21, 2020

      Hi Dee, yes you should cool the cake to room temperature before applying the milk mixture.

      Reply

  • April
    December 19, 2020

    Hi Natasha! If I divide the batter into 2 smaller casseroles, how long should I bake it for?

    Thanks!

    Reply

    • Natasha
      December 21, 2020

      Hi April, It’s hard to guess without testing that through myself, but I would probably bake for the same amount of time if the two smaller dishes make up about the same size as the 9×13 and they will be the same height of the cake.

      Reply

  • Nisha
    December 19, 2020

    Hi Natasha,
    A quest question, i baked the cake and kept out to cool down and it turned sticky when i was poking the cake with fork.
    Can you tel me how this happened?
    Any suggestions?

    Thanks,
    Nisha

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Nisha, Are you making sure to measure your dry ingredients properly? I hope that helps!

      Reply

      • Sharda
        January 17, 2021

        I had the same problem as this person I used exact measurements and followed the video step by step. When I sticked the fork in the cake, it was sticky and coming off. I felt the cake was a tad bit dense too. I wonder why this happened. I was very careful with my measurements

        Reply

        • Natasha
          January 17, 2021

          Hi Sharda, It is difficult to guess without being there. I would suggest watching the video to see where things started to look different in your process.

          Reply

  • Julia
    December 17, 2020

    Hi Natasha! Quick question – can the cake be made a day ahead (baked/drizzled with milk) and be left in the refrigerator tightly covered? And then a day later be topped with cream/berries before serving? Or is it best to keep it refrigerated after it has been topped with cream? Thank you!!

    Reply

    • Natasha's Kitchen
      December 18, 2020

      Hi Julia, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced.

      Reply

  • k a
    December 15, 2020

    tried this recipe – so simple and fairly quick! i loved ittt!

    Reply

    • Natasha's Kitchen
      December 15, 2020

      Thank you so much! I hope you’ll love every recipe that you will try from my website.

      Reply

  • Claudita
    December 14, 2020

    Hello Natasha! This recipe is a winner, the way I grew up eating it in Latin America ;)! For a little variation, in my family, we like to add to the syrup mix, another 3/4 to 1 full cup of whole milk (make it 4 leches!), but this one, I bring to a simmer/boil along with a stick of cinnamon. Turn it off right away, let it cool to room temp, then refrigerate. Remove the stick and add to the rest of the milk syrup mix. It gives a delicious hint of cinnamon, along with the vanilla. Yum!

    Reply

    • Natashas Kitchen
      December 14, 2020

      Thank you so much for sharing that with me, Claudita! I’m so glad you enjoyed this recipe!

      Reply

  • Jason
    December 13, 2020

    Love it! Both my 2 and 5 year old asked for it for their birthdays this year!

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Wow, they both have good taste! This is an awesome cake and one of our favorites too. Thanks for sharing that with us.

      Reply

  • Madhuparna
    December 13, 2020

    Hi Natasha,
    I want to make this cake for my friend’s birthday but I was wondering you didn’t use the butter for making the sponge.Without any butter or oil can I make the sponge??Thanks in advance.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hello there, we’ve made this recipe a lot of times using the same process and ingredients and it always worked great!

      Reply

  • andrea salazar
    December 12, 2020

    Love it! it was my first time cooking it. Delicious! It was the perfect desert for thanksgiving dinner.

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Thank you, Andrea. I’m glad you enjoyed this cake!

      Reply

  • Namita
    December 12, 2020

    Hi Natasha, just made this cake and it’s delicious. I had medium eggs so added 6 medium eggs. Made it in a 9×13 non stick baking pan at 325 degrees for 28 mins. It’s turned about perfectly spongy and moist. Will definitely make again and again and…..

    Reply

    • Natashas Kitchen
      December 12, 2020

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

      Reply

  • Gerri
    December 10, 2020

    Tried this recipe and it was awesome! Thank you for sharing your recipes Natasha! You are a blessing, you are a gem =) God bless!

    Reply

    • Natasha's Kitchen
      December 11, 2020

      You are so welcome, glad you enjoyed this recipe!

      Reply

  • Denise H
    December 10, 2020

    Based on the 5 star rating from so many, I took a chance and made this for the first time. I took it to a Mexican night dinner party (probably be it the best time to try a new recipe). It was a success, with half of the group having seconds! I think I will use a little less of the whipped cream frosting next time. A definite keeper!

    Reply

    • Natasha's Kitchen
      December 11, 2020

      Yay, love it! Thanks for sharing that with us, Denise. That makes me so happy.

      Reply

  • Chef Giovanni
    December 10, 2020

    Must say the best recipe I have used. I multiplied by 4 and still got an awesome, soft, moist cake with a great crumb.

    Thank you

    Reply

    • Natasha's Kitchen
      December 11, 2020

      I am so happy to ready your great comments and feedback!

      Reply

  • Avril
    December 7, 2020

    Hi! I was planning on making this cake over the holidays – is there any measurement changes or adjustments to be made when using a circular pan instead of a casserole dish? Thanks!

    Reply

    • Natasha's Kitchen
      December 8, 2020

      Hi Avril, I haven’t tried making this cake using a circular pan to advise of the measurements. You can use the same measurements if the size of the pan is almost the same?

      Reply

  • Karen B
    December 7, 2020

    I am making this for someone’s birthday. I’m nervous about the whipped cream frosting not holding up. The cake will be picked up the night before or the morning of the party. Will this be okay?

    Reply

    • Natashas Kitchen
      December 7, 2020

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

      Reply

  • Tehsin
    December 6, 2020

    Hi Natasha!
    This cake has quickly become a go to favourite in my family!! So easy to make and absolutely delicious.

    I would love to try turning this into cupcakes – how would you recommend doing that?

    Reply

    • Natasha's Kitchen
      December 7, 2020

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

      Reply

  • Eduardo A Sanchez
    December 6, 2020

    Tres Leches is the result of the Germanic migrations to NICARAGUA in the 1850s. More focalized, it comes from the Swiss-Nicaraguans in Jinotega Province of Northern Nicaraguan.
    No one from Mexico had ever tasted it before 2000 and that was due to the Nicaraguan refugees that had arrived in FLORIDA in 1980.

    “ Between 1979 and 1990, the violence of the Nicaraguan Revolution, coupled with an earthquake, forever changed both Nicaragua and Miami. Tens of thousands of Nicaraguans fled the country to Miami, a growing metropolis where Latin Americans thrived, forged in large part by the Cuban community. Much of the population settled in the suburb communities of Sweetwater and Kendall.

    Today, Sweetwater is known as Little Managua, which is also where the famous Los Ranchos opened in a small stripmall in 1981. Since then, they’ve expanded to three additional locations. Tres leches cake was added to the menu and thus reintroduced to the Nicaraguan community as well as formally introduced to Miamians.”

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Nice to know, thanks for sharing!

      Reply

  • Holly
    December 6, 2020

    Best recipe I have made!

    Reply

    • Natasha's Kitchen
      December 6, 2020

      So fantastic! Thank you so much, Holly.

      Reply

  • Paula
    December 6, 2020

    This is fantastic recipe for tres leche cake. I’ve made it numerous times and it’s been a hit each and every time. Lately I’ve used 1 3/4 cups of sifted Swan Cake Flour and 2 tsp of baking powder and find the cake is a bit taller and slightly denser in a 9×13. Life is good, eat the cake! Thank you Natasha!

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Yes so true! I’m so glad that you enjoyed this cake, it is so good and also one of our favorites, Paula.

      Reply

  • Amanda P
    December 4, 2020

    Yum! This is a fantastic recipe. If I wanted to make this in an 8×8 would you recommend 1/2 or 2/3 of the recipe?

    Reply

    • Natashas Kitchen
      December 4, 2020

      Thank you for sharing that with me, Amanda! I’m so glad you enjoy this recipe!

      Reply

  • Joan A Hresil
    December 2, 2020

    The best cake I have ever had. Passed some out to neighbors and family and they all loved it. I made it 4 times already

    Reply

    • Natasha's Kitchen
      December 2, 2020

      That is so nice of you, Joan. Thanks for your great feedback and I hope that you will love all the recipes that you will try!

      Reply

  • Candace Gravelle
    November 29, 2020

    So I’ve made this cake twice and i get a beautiful bake, however both times it completely collapses as it cools. Any suggestions? Thanks!

    Reply

    • Natasha's Kitchen
      November 30, 2020

      Hi Candace, 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

  • Nuritza
    November 24, 2020

    hello wanted to know why my cake came out so skinny lol

    Reply

    • Natasha
      November 24, 2020

      Hi Nuritza, it could be due to either leavening that is not active or expired, or it could be due to under beating the eggs. I suggest watching the video tutorial to see where things started to look different.

      Reply

  • Sharon
    November 20, 2020

    Should there be any adjustments made for high altitude?

    Reply

  • Kristy
    November 19, 2020

    I’ve baked this recipe two times already and it’s always a hit!

    Since I’m planning to give this as a birthday gift, will it be okay to cook this using an aluminum foil pan?

    Reply

    • Natashas Kitchen
      November 19, 2020

      That’s just awesome, Kristy! I have not tried it in aluminum, but I imagine that may work; if you experiment, please let me know how you like that!

      Reply

    • Nicole
      November 25, 2020

      I usually use an aluminum foil pan because I don’t have a big enough baking pan. I’ve never had difficulties with it.

      Reply

    • Fariha Patel
      December 9, 2020

      Aluminum Foil Tray works perfect! I tried it over the weekend 🙂

      Reply

  • Natalie
    November 18, 2020

    Can you freeze the sponge cake part before milking it? Like if your making it ahead.

    Reply

    • Natashas Kitchen
      November 18, 2020

      Hi Natalie, I haven’t tested that, but I imagine freezing it would work!

      Reply

  • Amani
    November 18, 2020

    Hello Natasha. Thank you for your great delicious recipes. Can you please prepare a Buche de Noel aux marrons (Yule log with chestnuts). Thank you

    Reply

    • Natasha's Kitchen
      November 18, 2020

      You’re most welcome, Amani. Thank you for your suggestion, I’ll make a note of that.

      Reply

  • Tanya Beaumont
    November 16, 2020

    Hi Natasha, My Best friends daughter, who I love to death is turning 21 on Thursday. Have you got an amazing gluten free dessert/cake recipe I can use.
    I would really appreciate your help. (I have cooked many of you’re recipes and have had lots of success)
    Many Thanks in Advance
    Tarnya (Perth, Australia)

    Reply

    • Natasha's Kitchen
      November 17, 2020

      Hello Tanya, have you already tried my Almond Cake Recipe? This gluten-free and so delicious.

      Reply

  • Jess
    November 15, 2020

    Hi Natasha, this recipe looks amazing. I was wondering if I could use a regular cake pan instead of a casserole dish?

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Hi Jess, that should work too. Please let us know how it goes if you try this recipe.

      Reply

  • Moonika
    November 14, 2020

    That was my first tres leches. Came out sooo good, my husband’s favorite. Will make it again.

    Reply

    • Natashas Kitchen
      November 14, 2020

      I’m so happy you enjoyed it Moonika! Thank you for that wonderful review!

      Reply

  • Marian Griebenow
    November 14, 2020

    Hi Natasha, Going to make your Tres Leche cake. Recently had it at a Mexican restaurant. It was served with milk surrounding it. Could I make extra syrup and service it this way? Haven’t made a recipe of yours yet that we haven’t loved

    Reply

    • Natashas Kitchen
      November 14, 2020

      Hi Marian, I haven’t tested that, but I imagine that should work! I would love to know how you like that if you experiment!

      Reply

  • Maria G.
    November 12, 2020

    I forgot to give 5 stars on previous review

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Thank you!

      Reply

  • Maria G.
    November 12, 2020

    Delicious!!
    I doubled the recipe and fed 12 people. I definitely will make again. My goto recipe for tres leches. Thank you for posting!!

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Wow, awesome! Thanks for trying out this recipe, I’m glad you loved this!

      Reply

  • Supuni Gunasekara
    November 9, 2020

    Hi Nathasha,
    I made this and it tasted amazing but even though the top part of the cake was moist, the bottom part was dense and eggy. Any reason you can think of for that to happen? maybe I haven’t mixed well?

    Reply

    • Natasha
      November 9, 2020

      Hi Supuni, I highly recommend watching the video to see where your batter started to look different or if your technique was different. It is most likely due to undermixing since the cake also relies on the volume of the eggs to rise.

      Reply

  • Maddy
    November 8, 2020

    It was perfect!

    Reply

    • Natasha's Kitchen
      November 9, 2020

      Thank you, Maddy!

      Reply

  • Sandy Freeman
    November 5, 2020

    OMG! So easy and so delicious!!!! I made this to take to a spanish themed dinner and it was a hit! I will totally make this again!

    Reply

    • Natashas Kitchen
      November 5, 2020

      Isn’t it the best! I’m so glad you enjoyed this recipe!

      Reply

  • Hanna
    November 4, 2020

    Hi! 🙂 I tried this recipe and it was so good!

    I just want to ask, instead of baking it on a cake pan. can I use this recipe for cupcake? Please let me know. Thank you!

    Reply

    • Natasha's Kitchen
      November 5, 2020

      Hello Hanna, thanks for your good feedback. I have not really tried using this recipe to make cupcakes to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Khadija
    November 4, 2020

    Hi Natasha
    I have made this cake yesterday and it turned out to be really really yummy, but only thing was that i used 9×14 dish and from the middle my cake was still runny even after baking it for 40mins. Could you please tell me what was the reason behind it?
    Thanks

    Reply

    • Natashas Kitchen
      November 4, 2020

      Hi Khadija, this cake should not be runny after baking. I few things come to mind, I would check to make sure your oven is calibrated, and you’re using a regular bake oven. Also, was anything altered in the recipe?

      Reply

  • Sonia
    November 1, 2020

    The Tres leches cake was amazing. The berries make even better.

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Thank you, Sonia! I’m glad you loved it!

      Reply

  • Iva
    October 31, 2020

    Love your recipe, very preside and easy to make. The cake is so delicious 😋

    Reply

    • Natashas Kitchen
      October 31, 2020

      That’s just awesome! Thank you for your kind review! I’m glad you enjoeyd this cake!

      Reply

  • Ann
    October 29, 2020

    Hi! I plan on making this but completely forgot to buy heavy cream and only have a 200ml pack left Is there any other frosting that would work with this or would 200ml be enough? Thanks in advance!

    Reply

    • Natashas Kitchen
      October 29, 2020

      Hi Ann, I haven’t tried a substitution but one of our readers mentioned using cool whip. I haven’t tried this with cool whip to be honest. I suspect it would work but the flavor of the cream would be different.

      Reply

  • Jane
    October 27, 2020

    Hi Natasha! I really want to try this recipe for my daughter’s 1st birthday. But, I only have 10.5 x 7.5 dish, would it be work too?

    Reply

    • Natashas Kitchen
      October 27, 2020

      Hi Jane, that may still work, it will be a slightly taller cake and may require longer bake time.

      Reply

  • rafia
    October 26, 2020

    hey, What if we want to send this cake to someone, do we bake it in a regular cake pan and flip it? but taking out the sponge is a little risky or might even break. please suggest. The recipe is amazing. iv made it soo many times. Also wanted to ask that this recipe yields almost 3 pounds cake?

    Reply

    • Natashas Kitchen
      October 27, 2020

      Hi Rafia, I haven’t tried flipping it for the risk of breaking. We serve it right in the pan. If you need to flip it out I would line the pan first and make sure to not pour the milk until it is in the serving pan.

      Reply

  • Jaz
    October 23, 2020

    Hi Natasha! i’ve done this recipe sooo many times and love it!

    Last night I made it again but forgot to add the 1/3 cup of milk and vanilla in step 3. What difference will it make?

    Thank you!

    Reply

    • Natasha
      October 23, 2020

      Hi Jaz, it’s difficult to say but I imagine it would make the batter pretty thick and low in flavor without those two.

      Reply

      • Violy
        December 31, 2020

        If I don’t have 1/3 cup milk and use half n half instead what would be the difference? Or will there be no difference since
        Half n half is part milk?

        Reply

        • Natashas Kitchen
          December 31, 2020

          Hi Violy, that may work. It will make it slightly more creamy.

          Reply

  • Dave
    October 21, 2020

    Yes, this recipe is the greatest. I made one for a work lunch, (or perhaps I should made the mistake of making one for a work lunch.) Now I’ve got everyone asking me to make them the cake for their personal events. Did one last Saturday with a Halloween theme, (orange topping w/Halloween decorations.) Will be doing another this Friday for another work lunch, going to try the Pina Colada that I was asking about. I will be sure to let you know how it comes out and what changes I make to your fantastic recipe.

    Reply

    • Natasha's Kitchen
      October 21, 2020

      The Halloween themed tres leches cake sounds awesome! I would love to see that, if you get the chance you can share it on our Facebook group or page. I hope you love all the recipes that you will try, Dave!

      Reply

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