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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

4.97 from 489 votes
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 2 hours
Tres Leches Cake Dessert

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

Skill Level: Easy/Medium
Cost to Make: $8-$14 (varies by fruit used)
Keyword: tres leches cake
Calories: 415
Servings: 12 people

Ingredients

Ingredients:

Syrup:

Frosting:

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

Instructions

How to Make Tres Leches Cake Base:

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

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

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

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

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

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

For the 3-Milk Syrup:

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

To Make the Whipped Cream Frosting:

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

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

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

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

Tres leches cake slice on a plate with fresh strawberries

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • michael
    May 14, 2022

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

    Reply

    • NatashasKitchen.com
      May 14, 2022

      So glad to hear!!!

      Reply

  • michael
    May 14, 2022

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

    Reply

    • Natashas Kitchen
      May 14, 2022

      I’m so glad you enjoyed it!

      Reply

  • Ashley S
    May 9, 2022

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

    Reply

    • NatashasKitchen.com
      May 9, 2022

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

      Reply

  • Teresa in Macon GA.
    May 8, 2022

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

    Reply

    • NatashasKitchen.com
      May 9, 2022

      That’s great! Thanks for sharing, Teresa.

      Reply

  • Zoie Penick
    May 8, 2022

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

    Reply

    • Natasha's Kitchen
      May 9, 2022

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

      Reply

  • Kate
    May 8, 2022

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

    Reply

    • Natasha's Kitchen
      May 9, 2022

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

      Reply

  • Kate
    May 8, 2022

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

    Reply

    • Natasha's Kitchen
      May 8, 2022

      Thank you for your review and suggestion, Kate.

      Reply

  • Lou
    May 8, 2022

    This recipe was delicious. I was worried at first that my cake did not rise enough. However, once poking it with holes and adding the three milks, it “puffed” up more and came out perfectly. The was the perfect balance of flavors!!!

    Reply

    • Natasha's Kitchen
      May 8, 2022

      Awesome, glad that worked out great!

      Reply

  • James Green
    May 6, 2022

    Hello Natasha May this cake be baked in a Wilton 9×13 baking pan and can this cake be fully removed from the pan to fully frost and if not what do you suggest

    Reply

    • Natashas Kitchen
      May 7, 2022

      Hi James, we serve this cake out of the baking dish we baked it in, but you may want to try our layered Tres Leches Cake recipe for reference.

      Reply

  • Scott
    May 6, 2022

    Best tres leches cake recipe I’ve found. Most recipes produce a mealy, dry cake that the three milks don’t salvage. This absorbs the milks and is dense and has great mouth feel and flavor. I recommend making a stabilized whipped cream for the topping (using bloomed unflavored gelatin), but otherwise make this recipe exactly as written. It’s perfect.

    Reply

    • Natashas Kitchen
      May 6, 2022

      I’m so happy you loved that, Scott! Thank you so much for sharing that with me, Scott!

      Reply

  • Lee
    May 6, 2022

    This cake was a winner! Tried other recipes and had to throw cake out. I used a full can of evaporated milk….when measuring the 14 oz can in measuring cup….it measured 9 ounces…the amount in recipe. I found that interesting!

    Reply

    • NatashasKitchen.com
      May 6, 2022

      Hi Lee! Thank you for the review. I’m glad you found a keeper recipe!

      Reply

  • Cathy F
    May 6, 2022

    Made this cake 5/5/22! It is delicious and your recipe is easy to follow. I used gluten free flour and almond milk and almond whipped cream. The substitutes worked perfectly.

    Reply

    • Natashas Kitchen
      May 6, 2022

      That’s so great! Thank you so much for sharing that with me, Cathy!

      Reply

  • Teresa
    April 30, 2022

    I have a request to make Tres leche cake in three layers. Can you make this recipe into layers.
    Thank you

    Reply

    • NatashasKitchen.com
      April 30, 2022

      Hi Teresa, check out our layered tres leches cake recipe.
      Several of our readers have made a few layers of this and it worked fine. Here is what one of our readers wrote. “I stacked 3 layers of this cake for the bottom tier of a 2-tier wedding cake. The lowest layer ended up slightly compressed and leaked some milk after sitting overnight” I hope this helps.

      Reply

  • Fatima
    April 23, 2022

    My sister and I have both been making this cake using your recipe for family gatherings and everyone loves it. We add cinnamon on top and it tastes amazing!

    Reply

    • NatashasKitchen.com
      April 23, 2022

      YUM! So happy to hear that you love this recipe. Thank you for sharing.

      Reply

  • Lana Safholm
    April 17, 2022

    This is a wonderful cake but, when I poke the fork into the cake it gets kind of gummy and the cake pulls away. My question is, did I let the cake cool too long or not long enough?

    Reply

    • Natashas Kitchen
      April 18, 2022

      Hi Lana, ensure it is cool to the touch.

      Reply

  • Suzanne
    April 11, 2022

    Yep, perfect out of the gate. It was perfectly moist but not sitting in any liquid. It came together easy. The only thing I noted was my mixing time for whipping cream or beating egg whites was a lot longer than recipe called for, but that could be my equipment. Not too sweet at all!

    Reply

    • Natashas Kitchen
      April 11, 2022

      I’m so glad you enjoyed this recipe, Suzanne! That’s so great!

      Reply

  • Melissa
    April 9, 2022

    I have to admit, I was a little nervous. I’ve used other recipes and the cake is much dense and there’s a lot more liquid. I wasn’t sure how it would turn out, but it was perfection! The cake was perfectly moist and the flavor was perfect. I did use the whole can of sweetened condensed milk, but other than that followed the recipe exactly. Everyone said it was the best they ever had.

    Reply

    • Natasha's Kitchen
      April 10, 2022

      That is so awesome! Thanks a lot for sharing that with us, Melissa. I’m very happy to know that the recipe was such a huge hit!

      Reply

  • violet
    April 8, 2022

    this was absolutely delish! my dad said this after he had a gigantic slice,”i’m full but i want the entire cake” thanks for this delicious recipie! i’m going to make it again one day!

    Reply

    • Natashas Kitchen
      April 9, 2022

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

      Reply

  • Pam
    April 7, 2022

    I’m excited to make this for my book club next month since the book was based in Mexico. Unfortunately I’ll be getting back in town a day before the event. Can I make this and freeze it? Should I freeze the cake and just add the milks the day before my event?

    Reply

    • Natasha's Kitchen
      April 7, 2022

      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

  • Marie
    April 5, 2022

    Absolutely love this recipe. Since the first time I made it for a Cinco de Mayo celebration I had here, people have requested this recipe over and over again.

    Reply

    • Natashas Kitchen
      April 5, 2022

      This is a popular recipe for good reason!! It sounds like you have found THE party favorite!

      Reply

  • Kristina Zitek
    April 5, 2022

    Hi! I have a question, I would love to try out this recipe but I’m wondering how (if needed) I should tweak the ingredients to make this into 2-9 inch round pans? Additionally, can I use canned coconut milk instead of the evaporated milk?

    Reply

    • Natashas Kitchen
      April 5, 2022

      Hi Kristina, you can try my layered Tres Leches cake for that HERE.

      Reply

      • Kristina Zitek
        April 6, 2022

        Oh wonderful! I will follow that recipe, thank you. Can I use canned coconut milk though instead of evaporated milk? I still plan on using the sweetened condensed milk as the other milk.

        Reply

        • Natasha's Kitchen
          April 6, 2022

          Hi Kristina, I haven’t personally tried that but here’s a comment from one of our readers “I also used coconut milk from the can instead of whipping cream to soak the cake and used the whole can because we like the cake really moist. Delicious! Everyone loved it!” I hope that helps.

          Reply

  • Heather
    April 2, 2022

    I bake alot and this recipe was just horrible. Way to much liquid for the cake and I had to use 3 times the sugar it called for,for the frosting. Made it for husband’s bday. Very disappointed as I use this site alot.

    Reply

    • Natasha
      April 2, 2022

      Hi Heather, I’m sorry to hear that it didn’t work out. This is one of our most popular recipes and I am always happy to help troubleshoot. Did you make any changes or substitutions? 3 times the amount of sugar is a ton of sugar. Did you possibly use a different type of product? Make sure to use HEAVY whipping cream for it to whip up correctly.

      Reply

  • Valerie
    April 2, 2022

    Can I use cake flour instead of all purpose flour? Do I use same measurement for it?

    Reply

    • Natashas Kitchen
      April 2, 2022

      Hi Valerie, 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

  • Felishia
    March 21, 2022

    Super delicious cake! I’ve never had tres leches cake before and thought I would just make it anyway and I’m glad I tried it out because now I know how good it is! Very easy recipe to follow that isn’t really that complicated. Would definitely make this again.

    Reply

    • NatashasKitchen.com
      March 21, 2022

      Thank you, Felishia! So glad you enjoyed this recipe. I appreciate the 5-star review!

      Reply

  • Samia
    March 19, 2022

    Hello
    Can u pls help me to tell the casserole size you ha e taken for tres leches?
    Thanks

    Reply

    • NatashasKitchen.com
      March 21, 2022

      Hi Samia, I have this listed in the recipe link. It is a 9×13 dish. Here is the link to the one I use, https://amzn.to/33EX1m4

      Reply

  • Nadia
    March 18, 2022

    Hi, can I make this with a box cake mix and how long does it need to rest before serving?

    Reply

    • Natashas Kitchen
      March 19, 2022

      Hi Nadia, I try to avoid using boxed cake mix as it can quickly become “soggy” since it’s not meant to absorb liquid.

      Reply

  • Beth
    March 15, 2022

    This is the BEST Tres Leches cake ever!! I made it once and now my husband has asked for it for his birthday cake. Yes please! Thank You for this wonderful recipe and God Bless 🙂

    Reply

    • NatashasKitchen.com
      March 15, 2022

      Wonderful! I am so happy to hear that. We love this recipe too. I’m glad it has become a favorite for him.

      Reply

  • Anu, India
    March 15, 2022

    I adjusted the recipe for 4. Turned out super delicious. I am a self taught baker & one of those who would keep trying till I think it’s better than I have had it anywhere. I also usually read few recipes, make my own & then bake it. This one, fabulous from the first try. We are very picky about our desserts & I must say this one is a great recipe. Thank you Natasha! But one big issue – I found it very difficult to slice & lift from a glass casserole dish. Any tips Natasha for a perfect slice lift? Can I make it in a pop up square pan? I am afraid if drying it to o much though.

    Reply

    • Natasha
      March 16, 2022

      Hi Anu, make sure to use the same amount of liquids for the soaking syrup. Once the cake is soaked, it definitely is easier to lift a slice out of the pan.

      Reply

  • Debbie Winter
    March 4, 2022

    Can the cake be baked a day ahead of time then do the syrup and frosting steps the next day?

    Reply

    • NatashasKitchen.com
      March 4, 2022

      Hi Debbie, yes that would be fine. You can also bake and cool the cake, add syrup and refrigerate. Then you can make the frosting, and add the fruit the next day.

      Reply

  • Jamie P Wilson
    March 1, 2022

    I have to admit when I was first pouring all the liquid on the cake I was pretty nervous that it was going to be very mushy but it was perfect !!!!! My family loves it and I’ve made it a few time and comes out perfect every time . Thank you for sharing this delicious recipe !!!

    Reply

    • NatashasKitchen.com
      March 1, 2022

      That’s great! I’m happy this recipe is a hit. You’re very welcome.

      Reply

  • Melissa
    February 16, 2022

    Hi,
    Can I use a stand mixer instead of the electric mixer for this recipe?

    Reply

    • Natashas Kitchen
      February 16, 2022

      Hi Melissa, this may work with a stand mixer but do your best not to overbeat it.

      Reply

  • nancy hyman
    February 13, 2022

    I just had a super bowl party. Chili, Guac, cornbread and Tres Leches cake. I’ve been baking for over 60 years and this cake is my new favorite. Everyone raved about it. It’s easy and so impressive. I was nervous about it being too sweet but I followed the directions exactly and it was PERFECT. The key is the consistency of the egg whites and gentle folding. I can’t wait to look at more of your recipes.

    Reply

    • Natasha's Kitchen
      February 14, 2022

      Hi Nancy, that’s wonderful feedback. Thank you so much for sharing that with us!

      Reply

  • Jude
    February 13, 2022

    Tres leche, can I use this recipe to make cup cakes `tres leche style? Made the rectangle one, gr8 hit. Thank U Natasha

    Reply

    • Natasha's Kitchen
      February 14, 2022

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

      Reply

  • Dee
    February 12, 2022

    Hi Natasha! This is my second time making this cake. This time around, I noticed as I was poking holes, the cake was getting stuck to the fork and lifting up. Is this because I didn’t let it cool enough? When I pulled it out of the oven, it was pretty golden on top and a clean toothpick. Thank you

    Reply

    • Natashas Kitchen
      February 14, 2022

      Hi Dee, It’s hard to say without being there. The cake will naturally try to grab onto the fork, but if it’s sticky, I recommend double-checking there weren’t any ingredients substitutions, and it was truly baked enough.

      Reply

  • Sue-Houston
    February 11, 2022

    Natasha, I always add 1/2 cup rum…..people were licking their plates!!

    Reply

    • Natashas Kitchen
      February 11, 2022

      That’s just awesome! Thank you for sharing your excellent review, Sue-Houston!

      Reply

    • Rhianna
      March 18, 2022

      That sounds amazing! At what point do you add the rum? In the cake, or in the syrup?

      Reply

    • Tami
      April 30, 2022

      When you add rum, do you use less of the three milks? I’m making it next weekend for Cinco de Mayo.

      Reply

  • Kerry
    February 10, 2022

    Love this cake, but what can I do to give it a lemon flavor?

    Reply

    • Natashas Kitchen
      February 10, 2022

      Hi Kerry, I haven’t tested this but a couple of our readers mentioned they were planning on trying it with almond or lemon extract. I would love to know how you like this recipe if you try either of those.

      Reply

  • alexa
    February 6, 2022

    Lovely cake recipe, my cake is perfect. You will need to make the milk syrup x 1.5 to get it fully soaked.
    Love the cake and recipe

    Reply

    • Natasha's Kitchen
      February 7, 2022

      Glad you loved this recipe, Alexa!

      Reply

  • Hazel
    January 29, 2022

    Hi! How can I make half of this recipe? 🙂 I’m unsure about how to divide the 5 eggs haha

    Reply

    • Natashas Kitchen
      January 29, 2022

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

      Reply

  • Arleen Giarla
    January 14, 2022

    I make this cake and follow the directions I was a little concerned about the liquid portion that you pour on top and it make my cake mushy what did I do wrong

    Reply

    • Natashas Kitchen
      January 14, 2022

      Hi Arleen, it shouldn’t be mushy! I recommend watching the video to ensure your cake layers were made properly! I hope you try this recipe again soon!

      Reply

    • Katherine
      January 31, 2022

      I am an avid baker, and my cake came out mushy as well. Way to much liquid. So very disappointed.

      Reply

  • Foram
    January 6, 2022

    I love this recipe and the reviews, and I am very excited to bake it for a friend’s birthday. But since I am not a baker, I have a couple questions- how to avoid the eggy flavor? can I bake the cake a day in advance and then pour 3milk mix next day, will it still be absorbent and taste equally moist? Lastly, is it possible to remove it from the container for a birthday cake visual or will it break apart? Thank you!!

    Reply

    • Natashas Kitchen
      January 6, 2022

      Hi Foram, 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. We serve this cake in the pan we bake it in, but you may want to try our layered Tres Leches cake, making it look more presentable as a birthday cake.

      Reply

  • Rachel
    January 5, 2022

    Love this cake this is my 7th time doing it and I Love it so much! 😍

    Reply

    • Natasha's Kitchen
      January 5, 2022

      Looks like you found your favorite cake recipe! Thank you for the review.

      Reply

  • Maria Clarence Samonte
    December 31, 2021

    Hello! Why did my cake shrink? I have been making chiffon cake but this is the first time this happened to me. I wonder what went wrong?

    Reply

    • Natashas Kitchen
      January 1, 2022

      Hi Maria, some shrinking is normal with this cake – it will pull away from the pan some and that is expected.

      Reply

  • Niki
    December 31, 2021

    Seriously THE BEST TRES LECHES you can EVER find. I usually half this recipe, and it’s perfect for my family. Honestly, Natasha, you were the one who inspired me to start baking. I’ve now been baking for over 3 years, and I even started my own business. Thank you so much!

    Reply

    • Natashas Kitchen
      December 31, 2021

      You’re welcome! I’m so happy you enjoyed it, Niki! Thank you so much for sharing that with me.

      Reply

  • Dani
    December 30, 2021

    My friends and family were raving about this one! And it was so easy, I would happily make it again and again. Thank you for the great recipe!

    Reply

    • Natasha's Kitchen
      December 30, 2021

      You’re welcome, Dani! I’m happy to know that your family enjoyed this recipe. Thank you for the review!

      Reply

  • Tayana
    December 29, 2021

    Thank you so much for this recipe Natasha! This is a favorite for my family. Everybody absolutely loves it. I cut down a bit on the condensed milk since it is so sweet but overall delicious.

    Reply

    • Natasha's Kitchen
      December 29, 2021

      You’re welcome and sounds good! I’m glad you enjoyed this cake, Tayana.

      Reply

  • Ashlyn George
    December 28, 2021

    I made Tres Leches before from another recipe and it was a flop: the cake was too dry, the whipped cream had no tastes. I decided I wasn’t gonna make it anymore until my mom asked for it. I saw this recipe and I saw the raving reviews and had to try it. And I must say I was not disappointed AT ALL. This cake was easy to make within an hour to 1 1/2 hours and it is so worth it. The cake is deliciously spongey and absorbant and the leche part is so decadent. 100% a hit.

    Reply

    • Natasha's Kitchen
      December 29, 2021

      Thank you for the wonderful review and feedback, Ashlyn. I’m happy to hear that you loved how this recipe turned out!

      Reply

  • Julie
    December 27, 2021

    I don’t really care if this turn out as the ingredients would make it delicious regardless. It could be Tres leche pudding. I have a Mexican son in law and Mexican grandson and I will be making it for them. My son in law says our Canadian cakes are dry. No wonder if he grew up with this cake.

    Reply

  • Anna L
    December 27, 2021

    I have made this cake so many times and it’s been a hit each time! Thank you for this amazing recipe Natasha.

    Reply

    • Natashas Kitchen
      December 27, 2021

      You’re welcome! I’m so happy you enjoyed it, Anna! Thank you so much for sharing that with me.

      Reply

  • veronica shaw
    December 26, 2021

    Never write comments about recipes but had to on this one. Made this cake for Christmas dinner your recipes is amazing. Normally my cheese cake is gone first and I am known for an amazing cheese cake. But oh my goodness this cake surpassed my expectations thank you for a wonderful experience this recipe will be a have a perminate space in my holiday dessert rotation

    Reply

    • Natasha's Kitchen
      December 26, 2021

      Hello Veronica, that is such a heartwarming and inspiring comment. Thank you for sharing, I’m happy that you loved this recipe!

      Reply

  • Luann
    December 25, 2021

    This cake was easy to make, my husband doesn’t like strawberries, so I drizzled it with salted Carmel ice cream topping. Everyone loved it!

    Reply

    • Natasha's Kitchen
      December 26, 2021

      That sounds delicious, thank you for sharing that with us!

      Reply

  • Iman
    December 22, 2021

    Amazing Recipe Natasha, everyone absolutely loved it. I was wondering could you make cupcakes from this recipe

    Reply

    • Natashas Kitchen
      December 23, 2021

      I’m so happy this was a hit, Iman! Thank you so much for sharing that with me. 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

  • Julio
    December 21, 2021

    If I’m going to make it ahead of time, do I soak and frost ahead too? Or when it’s about to be served?

    Reply

    • Natashas Kitchen
      December 21, 2021

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

      Reply

      • Julie
        December 23, 2021

        Natasha, I watched the video after putting the cake in the oven. I accidentally didn’t mix long enough for the egg whites to be thickened enough and my batter turned out too soft so much so I easily poured it into the pan. Is the cake now ruined? Can I save it somehow?

        Reply

        • Natashas Kitchen
          December 23, 2021

          Hi Julie, it’s hard to say without being there. If it’s not thick enough, you need to continue beating it to get to the right consistency.

          Reply

  • Arleen Giarla
    December 19, 2021

    I consider myself decent Baker however this recipe did not meet my expectations the cake was soggy and I followed the directions explicitly however on another note everything else I have made from this website has been awesome but this one is not a keeper

    Reply

  • Kelley
    December 17, 2021

    This is a Great Recipe but been having problems with it sinking lately. Can you tell me what I could be doing wrong?

    Reply

    • Natashas Kitchen
      December 18, 2021

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

      Reply

  • Edith A
    December 13, 2021

    Made this as a surprise for my husband and he absolutely loved it! Said it’s the best he’s had. I then had to share some with the rest of my family and everyone said it’s the best 3 leches they’ve had. Look like I’ll be making this again for Xmas dessert.

    Reply

    • Natashas Kitchen
      December 13, 2021

      I’m so glad he loved it, Edith! this cake is perfect for Christmas dessert!

      Reply

  • Magdalena Simpson
    December 13, 2021

    This cake is my family favorite. It’s absolutely delicious!!! Very easy to make. Highly recommend it

    Reply

    • Natashas Kitchen
      December 13, 2021

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

      Reply

  • carolina sanchez
    December 6, 2021

    It’s so good, I added 3 ripped bananes to the mix…mmmmhhhh, so it makes a banana tres leches cake 🙂

    Reply

    • Natashas Kitchen
      December 6, 2021

      Yum! Thank you so much for sharing that with me, Carolina!

      Reply

  • Sondra M
    December 1, 2021

    This is the first time I have ever made a Tres Leches cake. After reading through several recipes, I liked yours the best. I am a very visual person, so thank you for the cute video. Well….I took it to a dinner party and it received rave reviews. It truly was a yummy cake!

    Reply

    • Natashas Kitchen
      December 1, 2021

      I’m so glad my video was helpful and informative! Thank you so much for sharing that great review with me, Sondra.

      Reply

  • Kathleen
    November 25, 2021

    Made this twice. Once in a large casserole dish and once in 2 smaller dishes. Perfection both times as I followed directions to the letter. Thank you. Yummy yummy yummy!

    Reply

    • Natashas Kitchen
      November 25, 2021

      That’s just awesome! Thank you for sharing your excellent review, Kathleen!

      Reply

  • Ayomi
    November 25, 2021

    Hi Natasha,
    I am Ayomi.I really like your recipes.I tried this lovely cake.It was so delicious.🤤

    Reply

    • Natasha's Kitchen
      November 25, 2021

      Hi Ayomi, I’m glad you’re enjoying my recipes! Thank you for sharing that with us.

      Reply

  • Alex
    November 23, 2021

    Hi Natasha, How far in advance can I make this cake? I am planning on making it for TG.
    Thanks!

    Reply

    • Natashas Kitchen
      November 23, 2021

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

      Reply

  • Andrea Calderon
    November 21, 2021

    Hi Natasha, if I bake two cakes at the same time, do I need to make any adjustments? Or would it be best to bake one at a time? It is such a great hit with my family that I have to make two! Thank you!

    Reply

    • Natasha's Kitchen
      November 21, 2021

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

      Reply

  • Sarah
    November 15, 2021

    We all enjoyed it. An excellent tres leches cake.
    And now I have to add more words for to submit my comment.

    Reply

    • Natasha's Kitchen
      November 15, 2021

      Thanks for your review, Sarah. I’m glad you all enjoyed this cake!

      Reply

  • Bonnie
    November 13, 2021

    Hi Natasha,
    I love your recipes I haven’t had one I haven’t like or wasn’t a hit at any occasion. This Tres Leches cake is so easy to make and I receive so many complements. Thank You

    Reply

    • Natasha's Kitchen
      November 14, 2021

      That’s wonderful feedback, Bonnie. Thank you for sharing that with us!

      Reply

  • Preethi
    November 11, 2021

    Hi Natasha, I am a big fan of your recipes. I had made this Tres leches cake many times and it has been an all-time hit. But I would like to know if you have a recipe for the same that is egg-free? It would be really appreciated if you can help me with this request. Thanks a lot. Looking forward for more delicious recipes.

    Reply

    • Natashas Kitchen
      November 11, 2021

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

      Reply

  • Jean
    November 6, 2021

    Everything was perfect about this recipe and it tasted wonderful! I made it because I wanted to see if it could be as good as at a restaurant I once visited. Theirs was much firmer/dense. What would I need to do to attain that in this recipe? Thanks!

    Reply

    • Natashas Kitchen
      November 8, 2021

      Hi Jean, I bet you can adjust the cake batter itself if you’d like it to be more firm. We believe we found the perfect balance with this recipe, and I hope you give it a try soon!

      Reply

  • Melissa Russell
    November 6, 2021

    I can never go wrong with your recipes! Omg absolutely delicious and all of my family loves everything I’ve tried. Just the right amount of sugar which isn’t much at all! Every other recipes I’ve tried making from other bakers especially deserts, they always have way too much sugar. I never have to cut back from yours. Thank you for being so great at what you do. So inspiring!

    Reply

    • Natashas Kitchen
      November 6, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Melissa! I’m happy you loved this recipe!

      Reply

  • Grace de Rooy
    November 5, 2021

    This recipe is the best tres leches cake recipe i found and tried. Thank you

    Reply

    • Natashas Kitchen
      November 5, 2021

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

      Reply

  • Hayley
    November 3, 2021

    My go to recipe, absolutely love this! Thank you, Natasha! <3

    Reply

    • Natasha's Kitchen
      November 3, 2021

      Great to hear that, Hayley. Thank you!

      Reply

  • Karen
    October 29, 2021

    Aww… Your Tres Leches Cake recipe is my all time favorite!!
    Thanks for making it so easy.

    Reply

    • Natashas Kitchen
      October 29, 2021

      You’re welcome! I’m so happy you enjoyed it, Karen! It truly sounds like you found your favorite!

      Reply

  • RS
    October 21, 2021

    Love this recipe. It’s always a hit when I make it. Have you ever tried making this adding fresh pineapple/coconut to the batter?

    Reply

    • Natashas Kitchen
      October 21, 2021

      Hi RS, I’m happy to hear you’re loving this recipe! I have not tried that addition, if you happen to try it, I’d love to know how you like it!

      Reply

  • Helen Nguyen
    October 21, 2021

    Hi there,

    Since I only have oat milk at home, can I use that in place of the 1/3 cup of whole milk in the cake batter? Thank you!

    Reply

    • Natasha's Kitchen
      October 21, 2021

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

      Reply

  • Prajakti Kotwal
    October 14, 2021

    Hi Natasha! I have loved this recipe. I want to try a chocolate version of this. What proportion of cocoa can I add to the cake?

    Reply

    • Natasha's Kitchen
      October 15, 2021

      Hello there, I honestly haven’t tested making a chocolate version of this cake to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Jules
    October 13, 2021

    Hi! Great recipe. I was wondering if I can I substitute cake flour for APF? Would it be 1:1? And all else the same? I would assume the cake would be softer and less of a bite

    Reply

    • Natasha's Kitchen
      October 13, 2021

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

      Reply

    • Mia
      October 14, 2021

      I would expect that it would be a mushier, less cake-like result.

      Reply

  • Colleen
    September 29, 2021

    Followed the recipe exactly and it was absolutely perfect and delicious!

    One drawback is that it doesn’t last very long because we eat it so fast!!

    Reply

    • Natashas Kitchen
      September 29, 2021

      It sounds like you need to double the recipe for next time! I’m so glad you loved it, Colleen!

      Reply

  • RK
    September 19, 2021

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

    Reply

  • RK
    September 19, 2021

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

    Reply

    • Natasha's Kitchen
      September 19, 2021

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

      Reply

  • Dan
    September 18, 2021

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

    Reply

    • Natashas Kitchen
      September 18, 2021

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

      Reply

  • MC
    September 16, 2021

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

    Reply

    • Natashas Kitchen
      September 16, 2021

      Hi MC, While cooling the cake to room temperature, avoid any outdoor draft. Any egg-based cake can take on an “eggy” aroma if it gets outdoor air.

      Reply

  • Davidzo Elizabeth Dhumbura
    September 13, 2021

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

    Reply

    • Natashas Kitchen
      September 13, 2021

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

      Reply

  • Razna
    September 10, 2021

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

    Reply

    • Natashas Kitchen
      September 10, 2021

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

      Reply

  • Karen L.
    September 7, 2021

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

    Reply

    • Natashas Kitchen
      September 7, 2021

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

      Reply

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