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
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Do you have the recipe using weight rather than cup measurements? Thanks!
Hi Lauren, when you’re at the recipe card, you may click on Metric to convert it to grams.
Que rica y deliciosa receta de Patel 🎂( Hubby, mom, dad and mother in_law approved 🤤)
Great to hear that, thanks for sharing!
Hi Natasha,
Been reviewing other Tres recipes together w/yours. I’ve a couple of clarifications. First, don’t I need to refrigerate the cake PRIOR to putting the cream on? Second, what will be the effect if I won’t separate the whites and yolks? Thank you for your time.
Hi Jo, I would assemble it the same day for best results. You can bake the cake layer a day ahead, (wrap in plastic wrap and leave on the counter overnight) and just soak it the morning of your event and frost it after it’s had a chance to soak in all the syrup.
Very good!
Glad you liked this cake!
This is the most perfect and refreshing cake ever made and I’ve been married for 58 years. Did follow recipe exactly and can’t wait to show it off after covid.
That is so heartwarming. Thank you so much for your good comments and feedback, Carolyn. I hope everyone loves it too!
I made it for the 1st time and it came out absolutely delicious! A definite crowd pleaser! I made the cake part and added the milk part the next day and let it soak in for a few hours, then added the whipped topping. Thanks Natasha great recipe!
You’re welcome! I’m so glad it was such a hit, thanks for sharing your great feedback with us.
This recipe is AMAZING! I really cannot stress enough how good it is!!! I can even still feel its taste after 30 mins!
Procedure very wellll explained!
That’s so great! It sounds like you have a new favorite!
Love your recipes but will ever make some gluten free meals and desserts!
Thank you so much for that suggestion, Sally! Most of our recipes have gluten-free substitutions that our readers share in the recipe comments. We will add your suggestion to our list.
It was my first time making this cake and it turned out to be perfectly baked. Thank you for this recipe. It was so easy to follow. Everyone loves it! They are asking me to bake more again. Thank you Natasha! 🙂
I’m happy to hear that, Pia! Thank you for sharing your good feedback with us.
Thank you!! This was such an easy recipe to follow and your video helped a lot! I dont always get cakes right but this one turned out perfectly! Is there a way to make this chocolate based instead please?
I’m glad you enjoyed this recipe! 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.
Hi! I’m from Mexico and had been looking for this recipe it turned out exactly as the one my aunt used to make!, thank you, I remembered very good moments and my beloved aunt 😍😍😍
I’m so happy to hear that it brought back sweet memories for you.
Hi I have made tres leche cakes before using a different recipe this time I followed instructions perfectly looked just like video. After cooling cake sank in the middle and then got soggy after pouring on 3 milks. I didnt open oven and mixed egg whites like video. Never had this happen before.
Hi Karen, I haven’t had that happen but it sounds like you read through a few comments our readers left. It should not sink in the middle, should be pretty leveled. 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, I made your cake but it sunk in the middle. Did I do something wrong while mixing?
Hi Melissa, It should not sink in the middle, it 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, I think I didn’t mix the eggs long enough. I’ll do that next time. I love the cake enough if it sunk in the middle 😋. Thank you
You’re welcome and I hope it will be perfect on your next try!
The best recipeeee!! Love all your recipes
Aww, that’s the best! Thank you for sharing that with me!
Natasha,
This cake is so amazing!! Thank you so much for sharing! My husband bragged about this cake from a restaurant. It was made with coconut milk. I made your recipe tonight for my birthday and wow!… I will continue to make this.
I’m so happy to hear that! Thank you for sharing your great review!
Hi , I am all set to bake the cake and realised that there is no butter or oil in the ingredients.
Am I missing something? Please reply because I am baking this as a surprise for a dear friend’s very special day.
Hello Grace, we’ve made this recipe a lot of times using the same process and ingredients and it always worked great! You will only use butter to butter the casserole pan.
Hi Natasha, I baked the cake tonight for tomorrow but can I wait to put the syrup and whipping cream mixture and do that tomorrow. Or do the syrup tonight.?P THANK YOU KINDLY
Hi Shelley, you can soak it a day ahead or soak the next day. I like to frost and decorate the day I am serving. Once the syrup and frosting are on the cake, it does need to stay refrigerated since it is dairy.
Hello, I’ve made this cake 5 times in one week. It’s always turned out absolutely stunning. It’s so much fun to make too! Thank you for this gorgeous recipe!
That’s just awesome! Thank you for sharing your wonderful review!
I made this tonight and we all loved it! Next time I will probably make less whipped cream so the cake stands out a little more. Thanks for this recipe.
Sounds great, KP! I hope this recipe becomes your new favorite.
Loved it turned out amazing. Just wondering how it would turn out now using Monk sugar. If anyone has tried it let me know.
I made this scrumptious dessert and it was sooo delicious. Everything about it was absolutely delicious That wonderful sponge cake was so awesome light and fluffy. And I love the whip cream topping! (A little side point. Because there is only two of us, I cut half of it and put it in the freezer after adding the milks. Defrosted it in frig & made the rest of the whip ped cream topping & came out just as good)Keep those wonderful recipes coming. I have probably done 8 to 10 of your recipes within the last two or three months. Thank you
Yay, love it! Thank you so much for sharing your awesome comments with us, Caroline. I hope that you and your family will love every recipe that you will try.
Hey Natasha! The cake turned out delicious! We already can’t wait to make it again!
When I took it out of the oven, it was so tall and fluffy! I let it cool and it seems to have fell in the middle, almost like a soufflé. Could I have over or under beaten the eggs?
Thanks in advance!
Hi Mikayla, 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!