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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Hey Natasha!
So as I commented last week, I did make this cake for my Dad’s birthday on the 1st of July and it turned out AMAZING. Everyone absolutely loved it & we all enjoyed eating our first ever Tres Leches.
Thank you so much for an amazing recipe & for answering two of my queries last week!
This recipe is now a keeper.
I’m so glad you all enjoyed this recipe!! Thank you so that amazing review! I’m glad the tips worked!
This is by far the best tres leches cake I have ever made. I added the whole can of condensed milk.. the milkier the better for me.
Sounds like you found a new favorite! Thank you for that great review!
Hi Natasha! I made this for Father’s Day and it was phenomenal! I’m making this again for the 4th of July, but would like to use a 12×18 sheet pan. Can I double this receipt or 1.5x it? Thanks!
Hi Stephanie, that sounds to be about the size of a half sheet. I haven’t tried that as a half sheet but I imagine 1.5 times the recipe may be more may be needed. I would love to know how it turns out if you experiment.
Hi Natasha, my family is not a fan of desserts which are too sweet but still love their cake! Is it possible to make this cake with 50-80% of the sugar used? Appreciate if you can help. Thanks in advance!!
Hi Daphne, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise so I would keep the sugar he same in the cake itself. You may try reducing the amount of sugar in the cream and using less sweetened condensed milk in the syrup. I hope that helps
Thanks for the very fast response!! Ok. I will try to adjust the sweetness in the milk mixture and the cream instead. Thank you 🙂
Hi Natasha! Love your posts and cooking! I have tried many of your recipes and the family has loved them so far!
Question – I am making this cake this weekend, how far in advance can I make it? I am planning on serving it on Sunday, the same with the “Perfect Cheesecake”
Hi Kali, It should still be fine up to 2 days. Make sure to keep it covered and refrigerated.
Hi Natasha!
I’m baking this cake for Wednesday and planning to bake the base and soak with 3 milks on Tuesday night.
The next day i will add the whipped cream before serving.
Do you think that will be ok?
Thanks.
Hi, yes that will be ok, just make sure to cover with plastic wrap overnight and refrigerate.
Done, thank you so much! 🙂
I’ve tried your layered tres leches and it was delicious. I do double the syrup 🙈. I would like to half this recipe, would I use 2/3 eggs?
Also, i have made cupcakes from them and they were delicious.
Hi Nathaly, we always make the full batch. You can make this using 2.5 eggs. For the last egg, I give it a lite scramble and use half of it. I hope that is helpful.
Hi Natasha, I would like to make this cake in a sheet pan for big crowd, you think that would work? I love your recipes and videos, and your beautiful family, Thankyou💜
Hello Mary, I imagine that should work. Please share with us how it goes if you do an experiment.
I did this cake for 4th of july and the two layered cake for a friend’s bday yesterday! It’s both pretty and delicious! I hope I can send you the pictures.
I will hold onto this recipe! Thanks for this natasha!
By the way, I’m thinking of making cupcakes out of this recipe and just a change in baking time. Do you think that would work? Any other watchouts?
Hi Sky, I haven’t experimented with making cupcakes with this recipe so I can’t say for sure how long these would need to be cooked for.
I just wanted to let you know I have used many of your recipes. My family has loved every one. Thank you
You’re welcome Ines! I’m so happy to hear that!
Hey Natasha!
I’m planning to make this cake for my Dad’s birthday next week.
Can you please tell me how much will the 12 oz & 9 oz be in ml?!
Many thanks!
Hi Umaimah, We have the metric conversion option towards the bottom of the recipe. Once you scroll down to that click the red ‘metric’ on the printable recipe card. I hope that helps.
Ahh wonderful! Thank you so much.
The cake is very good! Easy to make and it was complemented a lot! Will sure make it again.Thank you!
Thanks for your great feedback. I am so glad that everyone loved it!
DELICIOUS!! This was my first time making a Tres leches cake and this recipe was so simple to follow and took no time at all to prepare. I love it because it’s not heavy and has the perfect amount of sweetness to it. I sprinkled cinnamon on top of the whipped cream layer and berries and it was perfect! My only complaint is that the measurements in the recipes for the sauce makes more than what’s seen in the video, and I ended up having to spill some out of the pan because I was scared it’d become soggy as it wasn’t all absorbing after a few minutes.
Hi Kaitlyn, it does seem like a lot of sauce but it is just the right amount. This cake is supposed to be super moist and it doesn’t get soggy but holds the moisture well.
Hi Natasha,
Can self raising flour be used in this recipe? Thanks so much for all your wonderful recipes.
You’re welcome! I have not personally tried and tested that to advise but if you want to do an experiment, please share with us how it goes.
Made this cake today for my father-in-law on Father’s Day n he and everyone absolutely LOVED it. The colder it’s getting in the fridge, the tastier it’s getting 😊 Thank you so much.
Btw I made 2 changes, added 3/4 cups sugar only n 3 eggs + 1 yolk instead of 5. It was a HUGE hit 👍
So wonderful to hear that, Rabya! Thanks for sharing that with us and for giving this recipe excellent feedback!
This really is the best tres leches cake I’ve ever had! My husband absolutely loved it!
Awesome feedback! Thank you so much for sharing that with us.
I love this recipe, Thank you so much. As a Mexican myself, this recipe it is pretty good and some of the best ones i have try to make this cake. Muchas Gracias
That’s just awesome! Thank you for that great review, Carolina!
I’ve never written a review before but for this I had to, this cake came out absolutely perfect!! my friends and family could not get enough of it. Natasha explains the steps very simply so its so easy to follow, there’s no way you can go wrong!
You’re so nice! Thank you for that wonderful review Anon!
Hi Natasha. I’ve been looking for a sponge cake recipes and have always tried yours, I always loved it but this time I am aiming for a fluffier cake. Can I substitute it the AP flour with cake flour?
Hi Charry, 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.
Question — when i want to make ahead the cake base (or freeze it), should i pour the milk first and let the cake absorbed the milk then put it in the fridge, or add the milk later when i’m about to serve?
Thanks
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.
Amazing recepie.
Thank you so much!
Hey,
The cake had an amazing rise at first then it dipped in the middle but it’s still high from the edges. I followed the recipe exact. Do you know what could have gone wrong?
Hi Usma, you might check your leavening. Also, make sure not to mix up the baking soda and baking powder. Baking soda is 4x stronger than baking powder and can cause weird and miss-shapen results.
Hi, is it possible to use this tres leches recipe to make cupcakes?
Hi Fatema, I haven’t experimented with 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.