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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This looks so good 😊 making this weekend thanks
Nice! This is an all-time-favorite recipe, I think you will love this!
I made this tres leches cake yesterday for a family gathering. In my opinion it is the best recipe. This cake is fluffy and moist yet it is not soggy at all. Just the right amount of sweetness. We all loved it!!! This one is a keeper!!! Thank you for sharing.
What an awesome feedback, Yasmine. Thank you so much for sharing!
I’ve just made this cake, exactly as you have made it, but it was done after 20 minutes.. is this still ok? It’s a big difference from the time you’ve stated
Hi Effy, it’s hard to say without being there. There could be differences between pan sizes, thinner cakes, oven running hotter, or the need for it to be calibrated.
Natasha – you are one of my go to’s for the best recipes!!!! I use gluten free one to one flour, but no one can even tell! Today I have to make 2 cakes, but I was thinking of making the recipe as is, and when it’s all mixed, weigh it so I can put 1/2 the batter in one pan and the 1/2 in another. Any ideas or suggestions? Thanks so much! And that you for all the amazing recipes that I have fed my family with!!!
Hi Lilli, That’s a great way to be sure you have the same amount in each pan! I hope you love this recipe!
Another huge hit!!! I had to make 2 more today, and one gluten free for us 😉. When people call me to say how amazing it was, and they’re fighting over the last piece, then I knew I had to make them another one!!
Thanks so much!!!
Love it! So happy to be reading your comments and feedback. Thank you so much!
Perfection! I will post my photos.
I’m so happy you enjoyed that Bethany!
My cake came out of the oven nice and tall but while cooling totally collapsed to about half the height! What did I do wrong!?
Hello Julie, 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!
Amazing recipe! Made this for my family and theY absolutely loved it.
The perfect tres leches cake that we’ve all been craving for!
That’s so great! It sounds like you have a new favorite!
I first tasted this cake in Peru and was on a search for a recipe. I saw the positive reviews on this one and decided to try it. It came out perfect and tastes just like the one in Peru. Thank you, Natasha for the detailed instructions and wonderful recipe ❤
Fantastic! It is so awesome to know that you loved this cake. Thanks for your perfect review, we appreciate you sharing it with us!
This cake is divine. I kicked myself for not baking it sooner!
Perfect! Thank you so much for your awesome feedback, Elizabeth. I hope this becomes a favorite for you!
While my cake was baking it was evenly puffed up and once I took it out of the oven it got shrink on edges and the puffed-up look changed. may I know what will be the reason? but the taste was superb and the cake was soft also.
Hi Fidha, I have not had that experience. Was anything altered in the recipe? I recommend checking out our post on measuring here.
Once baked can i leave the cake out of the refrigerator without the syrup.
Or would it be better to add the syrup and frost then refrigerate.
Hi Gabreal, you could add the syrup later and it would still work great.
Hi, could I use Aquafaba as a substitute for the egg whites? I was not sure how it would turn out
Hi Allison, I have not really tried using that yet in this recipe to advise. You might need to do an experiment, if you try, please share with us how it goes!
Can i use all purpose cream instead of heavy whipping cream?
Hi Dani, 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.
Ok. Is it possible to half the recipe? If yes, what size of baking pan/dish should i use?
Hi Dani, I always make the full batch. I would guess an 8×8 pan would probably work well or a 9″ round cake pan.
Is the measurement is like 1 cup is 250 ml or 125 ml
Hi Fidha, I think this post on measuring will be helpful to you.
Hi, Natasha. This recipe taste amazing! But, my cake deflated soo much in sec when came out from oven. I don’t know what happen:( I’m really sure I followed the recipe correctly
Hi Almira, 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!
Hi Natasha, can I delay the baking even I already have prepared the batter? Plan to bake 2 batches but my oven is not big enough. Also, can I use evap milk for the whole milk? Excited to try your recipe,will be my first time to make a tres leches.Thank you.
Hi Donna, I haven’t tried that but once the leavening is in and the wet and dry ingredients are combined, it’s best to bake right away for best results. I would recommend making 2 separate batches and baking them separately. The great news is that the cake base can be done a day ahead.
I made this recipe last week and it was by far the best tres leches cake I’ve had! I normally always bought it at places but now I can make your recipe! Love it!
I am planning on making it again for a family gathering, if I double the recipe, what dish baking pan do you recommend using?
Hi Natalie, If you wanted to make a 2-tier 13×9 cake, you would double it, but the 2-layer round cake is essentially the same recipe as a single layer 9×13. I hope that makes sense! This recipe above is the recipe I would recommend for a 13×9 cake. This is how I make it when I want a 13×9 without any modifications. I hope that is helpful!
How would I make a chocolate version of the cake?
Hi Savannah! I honestly have not tried this as a chocolate version so you might need to google that. Since baking is so much of a science, I can’t make any recommendations without testing them first.
I have made this recipe more than couple times but I wanted to double it without using two pans can I still do it double in the 9×13 pan?
Hi Fanny, you would need 2 pans 9×13 each or it would overflow.
AMAZING CAKE !!! Everyone loved the cake… Thank you…
That’s just awesome Amritha! Thank you for sharing that great review with me!
Hi Natasha,
Can I replace evaporated milk with anything else ? It’s not available here in India
Hi Tina, 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.