Tres Leches Cake has a soft and ultra-moist crumb. It is soaked with a rich 3-milk mixture and topped with a lightly sweetened whipped cream. This is an authentic Tres Leches Cake recipe and the best I have tried. It beats any store-bought version all day long!
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Helpful Reader Review
“I have been making Natasha’s tres leches cake for years now and I literally won’t make another recipe! She also has a video that helps you along the way if you need it! Best cake ever!!! Truly one of my family and friends favorites!” – Cat ★★★★★
Tres Leches Cake Video
Watch my Tres Leches Cake video tutorial, and you will crave it until you make it. You’ll love the simplicity of this cake.
What is Tres Leches Cake?
Tres Leches is a popular, authentic Mexican cake. I am a fan of moist cakes and the first time I made this Tres Leches Cake it 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.
My cousin Katerina sent me this Tres Leches Cake recipe 15 years ago. She adapted it from the Pioneer Woman. I love this recipe so much that I developed a Tres Leches Cupcake for my Cookbook and bravely turned it into a Layered Tres Leches Cake (the cake is heavy with the syrup, but I did it!).
I 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.
Ingredients for Tres Leches Cake
This recipe calls for very simple ingredients, most of which are refrigerator and pantry staples:
- For the Cake: I use all-purpose flour (although several readers have reported excellent results with 1:1 gluten-free flour), along with baking powder for leavening, salt, sugar, eggs, vanilla extract and whole milk.
- For the Syrup: 3 types of milk are poured over the cake for moisture and rich flavor: evaporated milk, heavy whipping cream, and sweetened condensed milk.
- The Topping is a simple whipped cream frosting sweetened with sugar. Traditionally, people sprinkle ground cinnamon over the top, but I love using fresh berries over the top for a prettier presentation and for the tangy and sweet contrast with the cake.
Tips for the Best Tres Leches Cake
- Watch the video tutorial below before beginning to gauge the process and tools needed before starting.
- Measure Correctly – For the flour, spoon it into a measuring cup and level off the top.
- Cold eggs are easier to separate into whites and yolks.
- Fold gently 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.
- Avoid draft – 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.
How to Make Tres Leches Cake
- Prep: Preheat oven to 350°F and butter a casserole dish. Set up 3 mixing bowls.
- Sift the dry ingredients into the first bowl. Separate egg whites and yolks into the other 2 bowls.
- Beat yolks with 3/4 cup sugar using an electric hand mixer on high speed, until pale yellow (2 min). Stir in 1/3 cup milk and vanilla.
- Beat whites with clean and dry egg beaters on high speed until soft peaks form (1 min). With the mixer on, add remaining 1/4 cup sugar and beat on high speed until whites are stiff but not dry (1 min).
- Pour the yolk mixture over 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.
- Make the 3-Milk Syrup: In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake. Let the cake rest 30 minutes to absorb and distribute the syrup then top with whipped cream and berries.
Is Tres Leches Cake Soggy?
It is supposed to be very moist, but not soggy. The cake base is a sponge cake, so it can absorb a 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. Letting the cake rest for 30 minutes after applying the syrup also helps to ensure the syrup is distributed evenly throughout the cake.
Make-Ahead Tips for Tres Leches Cake
Once the syrup is added to the sponge, you can cover and refrigerate overnight. You can also fully assemble the cake with the frosting 1 to 2 days ahead – as long as you beat the whipped cream topping to stiff peaks, it will keep well. Cover and refrigerate overnight. Add fresh berries just before serving, especially if the berries are sliced.
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. I don’t recommend freezing the cake once the syrup and frosting are added.
This has to be one of the moistest cakes around. It has such a lovely soft and spongy texture that it disappears fast – you’ll savor every bite. Make this for your next party, and you will become known for your Tres Leches recipe.
More Cinco de Mayo Recipes
If you’re a fan of authentic Mexican recipes as much as I am, you’ll love these reader favorites for your Cinco de Mayo menu.
Tres Leches Cake
Ingredients
Ingredients:
- 1 cup all-purpose flour, or substitute 1:1 GF flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs, (large)
- 1 cup sugar, divided into 3/4 and 1/4 cups
- 1 tsp vanilla extract
- 1/3 cup whole milk
Syrup:
- 12 oz evaporated milk
- 9 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
Frosting:
- 2 cups heavy whipping cream
- 2 Tbsp granulated sugar
- 1 cup berries, to garnish, optional
Instructions
How to Make Tres Leches Cake Base:
- Preheat the oven to 350 °F and butter a 9×13 casserole pan. Set up three mixing bowls.
- In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.
- Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
- Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute)
- Pour egg yolk mixture over the flour mixture and combine gently with a spatula. Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
For the 3-Milk Syrup:
- In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake. Let the cake rest for 30 minutes to absorb the milk. You can cover and refrigerate overnight at this point if desired.
To Make the Whipped Cream Frosting:
- Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.
Nutrition Per Serving
Filed Under
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Love it ! I use 6 eggs and in the syrup I use leche not cream. But it is a perfect recipe !!
This is my go to recipe, and everyone loves it – even people who don’t normally eat dessert.
That said, we have a huge family reunion coming up, and I think I’d be kicked out if I don’t bring the tres leches. I’m wondering if this can be doubled to a half sheet, and if so how long would I bake it to ensure it baked evenly?
Hi Audrey! Yes, you can double the recipe. I don’t have the exact baking time for that so keep an eye on it and check for doneness with a toothpick as instructed. I’m so glad it’s been a hit!
This recipe look so delicious.
I’ve made this recipe many times and it’s delicious but a bit too sweet. I just realized I was erroneously using the whole can of condensed milk! Is it 9 oz by volume or by weight for the condensed milk? Thanks!
Hi Karen! That would definitely be the case. If you’re in the US, a standard can of sweetened condensed milk is 14oz, and it’s measured by weight, not volume.
I’m glad you loved the recipe! With this small tweak, you’ll sure enjoy it more next time.
How tall should the cake itself be after baking? I used a 9×13 glass casserole dish but it doesn’t seem that tall. The cake smells incredible and can’t wait to taste it tomorrow.
Hi Kathryn! I didn’t measure it, but you can reference the images and the video to see what it looked like when I removed it from the pan. It’s about 2” thick.
Absolutely delicious. First time making Tres Leches cake (tedn daughter’s birthday request)-the instructions were very clear and easy, and I followed them exactly. The cake had a lovely, soft crumb and maintained its structure while still soaking up the sauce perfectly. The sauce was not too sweet, and had a flavour reminiscent of custard. Everyone loved it and this recipe is now in our roster! Thank you!
I used to make the Pioneer Woman’s recipe but this is SO MUCH BETTER! It’s not super wet like others I’ve had. It’s perfect. I serve it with a big bow of strawberries. Delicious!!!
I made this cake and it has become a family favorite!
That’s just awesome! Thank you for sharing your wonderful review, Theresa!
Saludos
Me encanta el Tres Leches y voy hacer la receta. Q rico gracias por compartir 😊
Translation: I love Tres Leches and I am going to make the recipe. How delicious, thanks for sharing 😊
How long will the cake with frosting stay nice in the event you don’t have 8-12 people to serve
Hi Maria! It can be refrigerated for a few days.
Everyone in the family love 💕 this recepi
Can I substitute almond milk for the whole milk.?
Thank you
This is my first time making it
Hi Joan! Sure, you can tested different DF milk products. Let us know how you like it.
Hello
I want to try this recipe. But I am just worried.. if it is going to be too sweet as we are adding condensed milk. Should I reduce the sugar?
Also is it just 1 cup of flour or 2 cups?
Thanks
Hi Sona, we don’t like overly sweet recipes and believe we achieved the perfect balance here. I recommend making the recipe as written for the first time around before making any adjustments.
The Best cake I ever made for birthday party. I love how the yolks and whites were prepared separately. I knew it would be delicious.
I’m so happy to hear that you loved the Tres Leches Cake!
Love this recipe. I’ve been invited to a potluck. How could I make this dairy-free? I’d like to be mindful of some of the guests. Thank you in advance!
Are you sure it’s 1 cup of flour and not 2 cups? It’s coming out more like pudding than cake.
Hi Tim! Yes, it’s correct. Be sure to beat the egg yolks until thick and pale, and the egg whites until soft peak. It’s important to reach the right consistency before folding in the flour. Sponge cake gets its volume and structure mainly from how the eggs are whipped. Also- be sure to gently fold in the flour and not over-mix or it will deflate the batter. Watch the video tutorial for reference on how the batter should look.
I made this for our family gathering and everyone loved it! It was easy to make and had just the right amount of sweetness. Thank you for your wonderful recipes!
Natasha this is the recipe I’ve been searching for. I never liked the ones from the restaurants because of the cake texture. It felt like eating a dishwashing sponge soaked in milk! This recipe is just perfect. Only changes I made was use the whole can of condensed milk and added a teaspoon of vanilla extract to the soaking liquid and frosting. Craving it today and about to make it. Thank you!
I’ve made this cake before and while I loved the texture, the flavor was too eggy, I couldn’t bring myself to even smell the batter because it so much of eggs (and not in a good way). I’ve eaten store-bought tres leches cake before and it didn’t have this eggy flavor. I want to try this again, is there something I’m doing wrong? Thank you.
Hi Samantha! 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.
Hi Natasha,
When I mix the 1/4 sugar with the egg whites on high speed, I am not getting the “puffy” mixture like you. I tried it twice and still didn’t get it. What am I doing wrong?
It can be that the bowl or whisk isn’t clean. Any grease, egg yolk can stop whites from whipping properly. You can use lemon juice or vinegar to wipe down the bowl. Use a glass or stainless steel bowl for best results. You can let the eggs sit at room temperature, sometimes cold eggs don’t whip up as well, or take longer to whip.
It can also depend on the sugar. I was using cane sugar. That did not work. But normal white sugar worked in three minutes.