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
Looking for Potluck Desserts?
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Hi Natasha. I really want to try this recipe but I just have one question. Should the egg whites & yolks be at room temp before beating? I know you mentioned above that they are easier to separate when cold.
Hi Amrita, no, they do not need to be at room temperature.
THIS IS THE ONE! Made this for my husband’s birthday. This is the tres leches recipe the way it should be! Your tips and photos were very helpful as this was my first time making tres leches the proper way. It was delicious!
Thank you for that wonderful review, Lisa! It sounds like you have a new favorite!
How Long Do You Let It Sit Before Cutting Into It?
Hi A’Isha, since this cake rests and gets cold before the frosting, it can be enjoyed right away. We prefer it slightly cooked so you can refrigerate it until you are ready to serve.
Terrific recipe. I’ve been making tres leche for years but constantly tweaking the sponge recipe. I discovered I had a casserole dish this size and it came out perfect. However Venezuelan style tres leche uses a meringue topping instead of whipped cream. I also choose to add about a tablespoon of dark rum to my syrup. So for a twist some readers may like to try, follow Natasha’s cake and syrup, then instead of whipped cream and berrie make a simple meringue with egg white and sugar, spread or pipe this on top and pop in oven just long enough to set the meringue and give it a hint of colour.
Hello Emma, so nice to know that. Thank you for sharing your experience making this recipe and for your suggestions. We appreciate it!
I made the Tres Leche cake for my daughter’s birthday which was what she wanted and it came so good. Everyone loved it. I am yet to try the Red Velvet and Cheesecake soon. Thank you for your great recipe. Love it.
One of our favorite cakes! I’m so glad you enjoyed it, Sandy!
I made the tres leche cake for my daughter’s birthday which was what she wanted and everyone loved it. I made it again and it came out great. i am yet to try the Red Velvet cake soon as well as the cheesecake. Thank you for these great recipe.
Perfect! Glad the cake was a hit, Sandy. Thanks for sharing that with us and please let us know how it goes if you try the red velvet cake next time.
This has now become one of our favorite desserts. I had never made this cake before – your instructions were perfect & it turned out very yummy!
I’m very happy to hear that you were satisfied! Thanks for your great review, Sharon.
Hi!! Made this after supper, which was a bad idea to start so late, it kept my children up waiting to try it! They love all of your recipes that I have tried so far. They have all turned out and I just love how easy your tutorials are! Thank you so much! This was a big hit with them tonight, way past bedtime but I got great reviews from both of them. I recorded them devouring their shared piece. Thank you for all of your amazing recipes and fun video tutorials. You have a beautiful family!
That is the best when kids and the family love what we moms make. That’s so great!
Hi Natasha,
My husband made this cake for me using you recipe. It was very delicious. Thanks for the amazing tips
I’m so glad you enjoyed it! Thank you so much for sharing that with me, Ravzz!
I’m allergic to sweetened condensed milk, can I replace with whole milk?
HI Amy, it would be missing the sweetness. You might google some substitutes for sweetened condensed milk for ideas.
I have made it with sweetened condensed coconut milk & it was delicious. Maybe you could try that?
Love this recipe!! Tres Leches is my husband’s favorite cake and what he wants for his birthday every year so I’ve tried several different recipes over the years. I’m happy to say that my search has ended and this is the recipe that I will be using from now on!! So yummy!! Thank you!!
I’m very happy that you found this recipe! I’m glad your search is over, thank you for your wonderful comments, Darci.
If I’m leaving this overnight soaking in the syrup, soul I cover it in the fridge or just put it in the fridge with no cover?
Hi Sherri, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced. I would just make sure to cover with plastic wrap overnight and refrigerate.
does this work without any fat like butter or oil?
Hi Rida! That’s right!
Hi Natasha! Just love you!! Can I refrigerate over without the topping and make next day when I’m ready to serve?
Hi Joy, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced. You can store just the bare layers also, I would just make sure to cover with plastic wrap overnight and refrigerate.
I made this cake for my mother in-laws Birthday and it was very delicious! Thankyou
You’re welcome! I’m so happy you enjoyed it, Jana!
My sister in law made this cake and it was amazing. It was gone so fast.
This is now our favourite cake. Love it so much. Dont have a picture but just leaving a comment. Love your recipes.
Thank you for your great feedback, Astrid. Glad you enjoyed this cake!
I made the cake and it was an absolute hit. I read through the comments and also had the center “deflate”. I saw you recommended mixing more. Would elevation effect it? Baking at 7k.
Hi MB, you might google to see what modifications need to be made for baking at your elevation. That could definitely be the cause.
Just made this Tres Leches this morning. (FYI I never write reviews). It’s A-MA-ZING. I used to buy from a small town bakery in IL and since I moved to MA I’ve been wanting to try. This is near perfection. (I didn’t beat my whites long enough so the cake ended up flat after taking it out of the oven…my mistake). It tastes fabulous not too sweet and perfectly spongy. Thanks Natasha!
Wow! Thank you for that wonderful review! I’m so glad you enjoyed it!
Delicious. Everyone has told me this is the best tres leches cake they have tried. Would there be any way to make these into cupcake form? If so how long/what temperature?
Hi Amanda, I haven’t tried turning this into cupcakes to advise of the measurements. You might need to experiment on that one. Please share with us how it goes if you try it!
BOMB!!! Best cake ever! Thank you for sharing
I’m so glad you enjoyed it, Jenna! Thank you for the wonderful review!
Natasha, this sounds like an amazing recipe! I’m about to make it in a pan that’s in the shape of an “M”. I’d like to take it out of the pan as I’m taking this to someone’s house. Would you take it out of the pan and then add the milks? Or soak it in the pan, then flip over after it soaks?! Your input would be greatly appreciated!
Thank you!!
Hi Nanette, I would soak it through on our serving plate.
I subbed one-for-one gluten free flour and only had 1 pint of heavy whipping cream which I divided into the milk syrup and topping, so I adjusted the sugar for the topping accordingly.. otherwise followed the recipe and it turned out DELICIOUS!
I’m so happy to hear that! Thank you for sharing your great review.