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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Hi Natasha,
Can the cake be made ahead of time? If so, one day? Would I add the whip cream or addbefore serving? Thanks!
Hi Sylvia, It should still be fine up to 2 days. Make sure to keep it covered and refrigerated.
Hi Natasha. I was wondering if the heavy whipping cream you use is animal or vegetable origin. I ask because I’m from Mexico and the animal origin whipping cream is not firm enough like yours.
Hi Miriam, make sure you use HEAVY whipping cream which should be about 35-40% fat content. Regular whipping cream has less fat and will be difficult to whip. I use a heavy whipping cream that comes from cows milk.
Got it, thank you so much
You’re welcome, Miriam!
Hi Natasha, I will be making this cake soon, just wanted to ask for the sugar in the cake is it granulated or caster sugar?
Thank you
Hi Ashleigh, we used granulated sugar.
Is it normal for the cake to shrink almost a 1/4 to halfway smaller when cooking? I made it yesterday and making another one today. Yesterday’s shrunk also but I didn’t sift my flour so I did that today. I just have it sitting on my counter on a cooling rack. Because of the size decrease it was a little more wet yesterday than yours looks. Could my AC in the house have to do with the cake shrinking?
Hi Susana, I have not had that experience. Was anything altered in the recipe? I recommend checking out our post on measuring here.
Hi Natasha, I am a big fan of your recipes and have tried quite a few. I baked the cake this weekend while reducing the eggs to 4 only and sugar 3/4 instead of 1 cup. It tasted eggy in the beginning, but after keeping it in the fridge for some hours, the taste got so nicer. My family ansolutely loved it.
As I bake my stuff on stovetop in a big pan, I baked this cake too in a round pan, so basically it wasnt like a sheet cake. Does that affect the cake in any way? We loved the soft, airy texture though. Thanks
I’m so glad you enjoyed this recipe Rabya. We do have a round layered Tres Leches cake here that you can reference.
Hi Natasha!
Hope you’re well! I was just wondering, would I be able to make this into cupcakes rather than a whole cake?
Thanks!
Hi Eva, I haven’t experimented making cupcakes with this recipe so I can’t say for sure how much to fill and how many it would yield. I would guess about 18-24.
I love this recipe!! I live in a Hispanic neighborhood and all my friends love it, even my mother in law! And it is hard to impress her! Thank you Natasha!
That’s nice! Thanks for sharing that with us.
Made this for my twins 18th birthday, turned out perfectly!!
That’s just awesome! I’m so glad you enjoyed this recipe Nathlie!
Hi Natasha, my cake rose nicely in the oven but then fell flat when I took it out of the oven. Any idea why that would happen? It wasn’t as tall as yours is. I followed measurements just like yours.
Hi Marcy, 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!
Hello Natasha,
I am Ayesha from Pakistan. I tried your recipe of Tres Leches cake and it turned into perfection. I am crazy about your cooking videos. Love from Pakistan.
Thanks.
You’re so nice! Thank you!
Hi Natasha !! Could you please give me the measurements in grams. I tried to get the measurements in grams but it varies. Thank you
Hi, you can click on “Jump to recipe” then “Metric” to see the ingredients in grams
Hi Natasha,
In india we don’t get evaporated milk.Sohow can I make it at home.Also is thr any other thing that we can use instead of whipping cream for topping.
Hi Sneha, you can try making it yourself: mix 2/3 cup non-fat dry milk with 3/4 cup water. OR you can use this combination: 3/4 cup whole milk and 1/4 cup half-and-half.
Well Natasha, I have to say I was in a hurry at the end and didn’t measure my liquids. I must’ve put too much evaporated milk (entire can) and condensed milk (entire can) and the cake turned out soggy. The good part though it still tasted good. Doesn’t mean I won’t try again!
I hope you try it again soon Marie! I’m glad you enjoyed it!
I tried it again! I measured the syrup this time according to your directions which still made almost 3 cups (same as first time I tried). Scared to go with that, I just put 2 cups of it over the cake. Worked out perfect and double checked my pan size and it’s 9X13 so not sure why the first time I tried the recipe the cake was soggy.
Anyways it’s a beautiful dessert and cuts so nice out of the pan! Love it!
I’m so glad it worked out Marie!
Hi i really loved the cake. My kids want a chocolate one. What do i add for a chocolate version
Is it cocoa powder sifted in dry ingredients and rest is same ? Please let me know
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 through first.
How do I get to print this recipe when it is locked? Would love to make the 3 milk recipe. Thank You Mary
Hi Mary, can you explain what you mean by “locked”. None of our recipes are locked but should be easily accessible. If you scroll down to the recipe card, you can click print and it should open a print window. I hope that helps to clarify. Please let me know what you are experiencing specifically if you are having trouble accessing a recipe.
Yumm. I made myself this cake for my birthday today. I like that it’s not too sweet and my kids think it’s a hit too!
That’s so awesome! Thank you for that wonderful review Chao!
I made this cake and it turned out amazing. So moist and tasty. Thank you for your awesome recipes
So lovely to hear that Lucie. Thank for trying this recipe and for your wonderful review!
Hi Natasha. Thank you for this recipe. I made this and it tasted great.
However, the cake shrunk a little bit on cooking down. Plus the syrup did not soak the cake all the way down (bottom) & few other places.
I’m wondering what went wrong? I followed your recipe instructions and weighed my ingredients. I even have an oven thermometer and did not open the oven’s door.
Many thanks!
Hi Sana, its so hard to say without being there but I am happy to troubleshoot. I do recommend following our post on measuring to make sure things are weighed and measured accurately. Was anything altered in the recipe?
I am making this for the second time today! My papa loved it so much that with his first unswallowed bite he said “my birthday cake” and today is his Birthday.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
Hi Natasha I made this and it came out great. Everyone loved it and it was so delicious. If I wanted to double up on this recipe would the baking powder will be 3 teaspoons with 2 cups of flour and basically double everything right not sure please help thank you for your time.
Hi Kelly, doubling this recipe should work great! Our readers have reported great results in doing so without any modifications other than doubling the ingredients.
I made this for my Mother, an Aunt and three sisters to celebrate Mother’s Day. I carefully scooped individual portions into deep Tupperware containers and dropped off at each of their houses (making sure to give Mom an extra portion, so Dad could have plenty as well). I then dolloped extra whipped cream and berries into the containers.
This is the most delicious Tres Leches recipe I have found. The cake turned out super tall and springy, even after the liquid added. Not soggy at all, but super moist. The sweetness ratio was also perfect! Not too sweet, but delicious and refreshing.
I will share this with my sister in law from Brazil, as she loves Tres Leches cake also. Thank you for sharing this perfect recipe!
That is awesome to hear! Thank you so much for sharing your great comments with us. Your feedback inspires me to create more content.
Hi Natasha,
I have tried this recipe twice and both times the cake sunk. I dont know what I am doing wrong and I did follow the recipe to the T. Can you advise what went wrong? Didnt put in a drafty place and I did not open the oven mid baking. Thanked god for the frosting as It his the imperfections. But all in all it was a hit! The family loved it!
Hi Rica, 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!
Mine sunk in the center too. Yes I measured correctly, unless I’m suppose to measure the flour after sifting? I did not open the oven. I used a mixer for the yolks and whites, but mixed by hand for adding the milk to yolks, adding that mixture to the flour and adding the whites to the final mixture. Should I be using a mixer for any of those steps? I will try the final product tonight.
Hi Jen, another thing to consider is making sure the whites were mixed adequately since the cake relies on those for rising and checking to make sure your leavening is still active.