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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also,do you think it will be good with your whipped cream cheese frosting recipe, that frosting sounds yummier to me since there is creme cheese and condensed milk, yumm! 🙂 thanks
You could use that but the whipping cream on the tres leches has a lighter taste and it’s fluffier which is nice with this ultra moist cake, but yes, the other frosting would probably be delicious too 🙂
for the frosting you said whipped cream should be very cold, so just refrigerated or should i put it in the freezer for a bit?? sorry, first time making cake! 🙂
Just refrigerated is fine 🙂 But use it right out of the fridge, don’t let it sit at room temp at all.
Hi, Natasha! I love your blog and have already done a number of your recipes and they always turn out wonderful. Thank you so much for all your hard work! It’s my first time writing and I already have a question for you! 🙂 Do you think this cake would go nicely with your whipped cream cheese frosting? Somehow I feel it’s more stable than whipped cream to take the color, which I need for the top of my cake…
I’m sure it would work just fine with a different frosting. I was able to make my frosting blue for my sons birthday cake. You can see it here: https://natashaskitchen.com/2013/08/01/my-sons-fishing-themed-birthday-party-and-menu/ Hope that helps! 🙂
Made this cake yesterday and I must say I’m quiet disappointed that it’s almost gone!!! My hubby can’t get enough of it 😛 this is definitely one of the easiest (and now one of the favorite) cakes to make! Will be making it again in the near future 🙂 thank you for sharing!
Awesome, I love to hear a good report, you are welcome :D.
Love this Cake, I wanted to make this cake since this cake started with my name! This is my favorite now. Thanks Natasha You are the Best!
Oh stop 😉 You’re wonderful! I’m so glad you loved the cake!!
Why so many steps to make бисквит??? Oh my!
I use reg sponge cake (бисквит) for mine, (here in Cali, ton of Hispanic friends tell me it’s the real deal). I don’t separate any egg whites and yokes, beating separately, no folding gently…Way too much unneeded hassle for us busy people (;
Try it: (4 eggs + 1cup sugar + 1 cup flour for small cake, or of course double for more). You have the same mixer as me so it should be fine.
Beat eggs with pinch of salt on high till starts to lighten in color. Now start adding sugar gradually, literally a table spoon at a time about every half or full min. Once all in, beat well, by this time must at least double in size or more (well u know). A tea spoon of vanilla or almond extract, optional. Then I sift in flour, yes still mixing with a mixer, just at a lesser speed. Not too long though, just enough for flour to be incorporated into batter, about a min or +.
Much easier and becomes fluffy deliciously great, no mess and gentle pampering.
PS. I use reg or 2% milk instead of heavy cream, lighter texture and less fat and calories: (full cans of both condensed and evaporated milk + 1 cup milk or to taste). Oh and I add amaretto or rum to milk mixture for a “grown-up” type of cake.
I just think there is an easier way to make this cake, so wanted to share with u and your followers ((:
Enjoy and God bless!!!
Thank you so much for sharing your version!! 🙂
Awesome!!! Awesome!!! Awesome!!! I used glass dish and my cake is rising so high!!! I am so excited! It’s my first cake ever. So I can cut it in half and put inside some cream (8oz cool wip+4oz whipped cheese cream+1/4 of can sweetened condensed milk+little bit ireash cream and 1 envelop of gelatin) and then decorate it with frosting! I hope my dad will like it for father’s day. Thank You Natasha. Your recipes are very simple to make and pictures are so much help. Thank You.
You are welcome Olga :D.
Natasha, can I use half & half instead of heavy cream for syrup?
Yes I believe you can 🙂
I don’t have baking powder, can I substitute with baking soda?
I haven’t tried with baking soda instead. You’d be taking a risk.
so I finally made this cake! I asked u awhile ago what one was the easiest to try.. and I am happy to say this was a success :):) thank you! although I didn’t use the cream for the syrup just the 2 milks and it still turned out delicious! I was surprised the cream wasn’t sweet..but then again, good thing it wasn’t cuz the inside is moist and sweet so it creates a great balance! ….But it is a huge cake just for 3 people lol…now I gotta invite family over to finish eating it 😉
Great work Oksana and thank you for the good report :).
Hey Natasha, how long in advance can you make this cake? With the syrup in already?
It’s best the same day, but it will still be great the next day 🙂
Hello i don’t have evaporated milk right now what can i use instead (a little help)
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.
I have made this tres leches cake before and its the same exact recipe from the Pioneer Woman site. It’s wonderful. A lot of people complain about it being too soggy but in a sense I think that’s how its supposed to be….
Thank you Alla :). Exactly, cake should be moist…I’m craving some right now.
My husband loves Tres leches cake. I was looking for the recipe and found yours to be simple. Baked it yesterday and it turned out delicious 🙂 Thank you
I’m happy you love the recipe! 🙂
Can extra heavy whipped cream be used in the milk syrup?
Yes heavy whipping cream would be perfect 🙂
Thank you, tried making one of these cakes from a mix, did not work, hope I have better luck with your recipe.
Thank you so much for the advice Natasha. Heavy cream and sugar it is!! =)
Natasha, I want to make this cake for Thanksgiving and am wondering if for the frosting I can use store bought cool whip or do I have to beat the heavy cream with sugar? Thank you in advance for your expert advice.
The homemade cream is so light in flavor and perfect; I don’t think I’d ever want to substitute it.
Hi Natasha, thanks for this great recipe! It really is delicious!
You are welcome Alla 🙂
Should this cake be made the day it is going to be served or can it be made a day in advance? I am afraid that it might get too soggy.
Leftovers are good the next day, but 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.
Great cake!!! Just made it. Used 1/2 heavy cream in syrup since I was afraid it will get too sweet, used all syrup and it was not too wet or soggy. I was very careful not to over beat egg whites and I did froze bowl and beaters for the cream topping – TY now I know how to make perfect whipped cream (I failed it before). TY again for a great recipe!!!
You are welcome Kat 🙂
I made it for a play date and kids really liked it (as well as their parents). I went even forther and bought a serving platter just like yours 🙂
🙂 I’m so glad everyone enjoyed the cake!
This is one of my favorite cakes. There is a bakery in Staten Island that my friend buys them from and they are sooo good. I have not found a recipe to match it yet. We came close by buying a Pudding Cake from ShopRite and pouring tres leches on it and covering with whipped topping. I will have to try this recipe. 🙂
I hope you find it as good (or better) 🙂