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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I followed the recipe exactly, but the cake pulled away from the pan after cooking. There is large gap all the way around the pan. I mixed it according to instructions. Any idea on what could have happened?
Hi Stephanie, that can happen if you have a pan that has slanted edges. It will pull away some from most pans, but a gap would probably be due to the type of pan used.
Can I sub the whole milk with 1%?
Hi Augustine, I haven’t tested that with 1% to advise. It does work well with 2%, however.
Hi Natasha! I was wondering if I can double the recipe (24 servings) and make it in a aluminum pan instead? If yes, should it be baked at the same temperature and same 30 minutes ? Thank you!
Hi Dinorah, someone else shared this “I doubled the recipe and fed 12 people. I definitely will make it again. My goto recipe for tres leches. Thank you for posting!!” I haven’t personally tested it yet to advise of the timing but I hope that helps.
Yes you can!
I have tried both the things and it worked perfectly.
Started over….found my mistake….such a silly mistake. Looks like the picture now…
I followed the directions to a tee.
That’s so great!
My egg whites didn’t peak???? Cake didn’t rise much…smells good …not sure what I did wrong???
Hi Nancy, make sure when whipping eggs that your bowl and egg beaters are clean, dry, and free of any grease, otherwise the eggs are difficult to beat. Also, room temperature eggs are easier to beat to the right consistency and make sure to use an electric mixer. It would be difficult to whip it by hand.
Hello! I want to make this on mother’s day. But I want to bake it in an 8inch or 6 inch tin foil container. How many pans can it make in 1 batch?
Hi Maria, I recommend taking a look at our Layered Tres Leches cake to get a better idea. It’s the same recipe in a 9″ pan
I made in a 9 inch few times! 3 eggs and use half of the rest of the ingredients
Thank you so much for sharing that with me.
I love your tres leche cake and make this for my sister’s birthday each May. Can I use this recipe for tres leche cupcakes?
Thank you!
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!
hi natasha! can i make the batter ahead then bake it the next day?
Hi Shiela, I recommend baking the batter as soon as you make it. The cake relies on the whipped volume to rise and hold its shape. 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.
Hi Natasha,
Making this tres leches cake in the UK where we do not have heavy whipping cream. What would be the best alternative please?
Hi Anju, heavy whipping cream is the same as 48% double cream in the UK.
I haven’t tried your tres leche recipe, but I ate the most amazing coconut tres leche cake in a little cafe in Cajamarca, Peru! It was kind of like traditional tres leche but with coconut on top…but kind of like a macaroon on top.
Ever made anything like that?
Hi Rebecca, I haven’t tried anything like that but it sounds delicious!
Hi Rebecca I believe what you had was Bolo de Toalha Felpuda which is a Brazilian/South American coconut cake very similar to Tres Leches. One of my favorite cakes!!!
I have been wanting to make tres leches and have had my eye on your recipe for a while. I finally made it today and am so happy I did. It is absolutely delicious!
Perfect! Happy to hear that you enjoyed this recipe, Nancy. Thank you for your awesome review!
Hi Natasha,
What milks can I use to substitute yours. I am super lactose intolerant, but love tres leches.
Hi Ada, I honestly haven’t tested any nut milk or milk substitutes. You might google to see if someone has made a dairy-free tres leches for ideas and then just use our base. Decorating with whipped coconut milk (the coconut milk from the can) might work well.
Hi!
My family and I love tres leches cake 🍰 thank you for sharing this great and easy to follow recipe.
I have a question about mixing the egg whites with the batter. How careful do I need to be so I don’t over mix it? Will the cake come out different if I don’t mix enough?
Hi Fatima, I would recommend watching the video and getting it to the same consistency. The cake relies on that volume of the egg whites and batter to stay nice and fluffy.
Hi natasha, can I make the cake in a normal cake tray and transfer to a dish?
Hi Shevoli, If you’re transferring it, I would recommend transferring it before you soak the layers.
Great recipe!— moist and flavorful sponge that held its texture well. Not soggy at all!
Note: maybe it was just my oven, but the cake was done in 16 mins!
That’s great! I’m glad you enjoyed this recipe, Armila. Thanks for your good comments and review.
Natasha, this is an amazing recipe! I am a young baker, and you have inspired me from the beginning. The reason I started baking was because of you. And now, I’m known all around my school for the great things I make. Thank you so much.
I’m so inspired reading your review. Thank you, Niki!
Hi! This recipe is super tasty and I honestly just wanted to thank you. I’m 15 and have been following your recipes for ages to teach myself to cook. I just got accepted into a culinary high school and landed my first job as an apprentice pastry chef at a fancy Mexican restaurant. If it wasn’t for your recipes, I probably wouldn’t have found that I enjoy cooking so much! Thank you! (:
Wow, congratulations! That is so inspiring, thank you for sharing that with us. I wish you all the best!
Hey Natasha! Love your recipes!
What can we do if we can’t find evaporated milk?
Hi Sarah, regular milk 2% or whole milk will work just fine.
Would I need to double this recipe for a half sheet cake? Looks great.
Hi Dena, I haven’t tried that as a half sheet Shefali! I imagine 1.5 to two times the recipe maybe more may be needed. I would love to know how it turns out if you experiment.