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 made this cake today for my granddaughter’s baptism. It was amazing! I added a little cinnamon sugar to the top and then chocolate covered strawberries to decorate. There were no leftovers. Thank you for sharing this recipe!
You are very welcome, Sara. Thank you for your suggestions and good review! Glad you enjoyed it.
This cake looks amazing! I can’t wait to try the recipe. Can parchment paper be put in a casserole dish for easy removal of the cake? Will it affect the rising of the cake?
It’s not necessary with a good non-stick pan, but parchment paper can be used if you prefer.
Should I adjust baking time if I cut recipe in hlf and cook in smaller pan?
Hi Adrith, Here’s some tips one of our readers shared about halving this recipe “I halved the recipe as it was just 2 of us in an 8×8 casserole dish, it was ready in my oven after 25 mins. I also switched the qtys for the 2 milks as I don’t like overly sweet desserts and used normal milk instead of the evaporated milk as I couldn’t find it.” I hope that helps!
Turned out Great! Followed recipe exactly to the dot. Made it multiple times in a short span of time and gone each time with request for more! Will be making frequently using this fool proof recipe for baking novices like me.
That’s so great, Ayesha! Thank you so much for sharing that lovely review with me.
Would I be able to use substitute cake flour for the recipe?
Hi! Can I use mango instead of berries? Thank you
Hi Christe, I honestly haven’t tried that yet to advise but I think it would be a good experiment! If you try that, please share with us how it goes.
How can I make this for 4 people as quantity will be very less and I am not sure how it will turn out..plz guide
Hi Deepika, I haven’t tried that but you can click on the serving size and scale the recipe down to half of the recipe which should work then bake in a smaller square baking pan.
i did one size of the cake and 1.5 size of the syrup and it came out so yummy and liquidy like my fiance likes! Thank you for the recipe!
I’m so glad you loved it and thanks for sharing!
Wanted to thank you for this wonderful recipe. I am by no means an expert in the kitchen (… in fact I can be quite dangerous in it!), but my parents and my baby sister were visiting and my hubby had asked me to bake a dessert. Long story short, I added a homemade strawberry filling between the cake and whipped cream topping, wonderful, in season, sweetest strawberries. We celebrated belated birthdays and had a wonderful family treat. Another sweet memory at the dining room table.
Hi Nen, that sounds really wonderful! Can you share how you made the strawberry filling before adding the cream?
I wanted to make this cake on Sunday for Mother’s Day, but my husband didn’t want it and I told him it wasn’t for his day. It’s for mine. I was then hesitant on making it thinking he wouldn’t even try it. Well surprise surprise he liked it, so much that he had three slices that day and by the third day it was gone. My kids liked it so much that my son said he wanted it for his birthday. My birthday is in a couple of weeks, so I think I’ll be making it sooner.. thank you for this great recipe.
That’s when you know somethings good! I’m so glad you BOTH enjoyed it!
I absolutely love this Tres Leches recipe. I’ve made it quite a few times and it’s always a hit. My cousin wants me to make her one but wants the cake to be chocolate. How would I go about doing that and still keep it spongy?
Hi Brissa, 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.
Great recipe! I’ve made this twice, the first time parts of my cake were dry and I think it’s because I baked it too long. The second time, I convection baked for just 22 min at 325 degrees and it was perfect. I also used coconut milk from the can instead of whipping cream to soak the cake and used the whole can because we like the cake really moist. Delicious! Everyone loved it, thanks for the great recipe Natasha!
Thank you so much for sharing that with me.
Hi Natasha. I loved the Recipe. Just one thing I want my cake to be more moist. It’s a little to firm for my liking. Anything you would recommend doing next time? Flavor was perfect. Thank you
Hi Christina, the cake layers should be night and airy; I would make sure they were whipped and baked properly. IF you wanted more moisture, you could add more syrup.
Instead of using a fork to poke holes, I’ve used the end of a wooden spoon. Holes are bigger so the cake absorbs the milk mixture easily. Made a big difference in the moisture.
This cake was absolutely delicious and I got so many compliments and requests for the recipe. I made it the night before, refrigerated it and whipped the cream for the frosting just before serving. I will definitely be making this again!
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha. I wanted to thank you for teaching us so much through your blog. We’ve learned more than just recipes from you. Also, Could you tell me where you get your nutrition chart from? Or what tools you use to make it yourself? I couldn’t find it in the “start a blog” section. Thanks for the help!
You are very welcome, Nelson. I’m so glad you loved it! When I need a quick answer; I have used Caloriecount.com (their recipe analyzer is free).
I live in Austria, what can I use to substitute instead of the condensed milk we do not have it here
Please help me.
Hi Rosa, I honestly haven’t tried any substitute for condensed milk yet to advise. You might google some substitutes for sweetened condensed milk for ideas but I cannot guarantee that it will work since I haven’t tested that yet.
I’ve made this 3 times now. Delicious and much better than the bakeries and store bought. Thank you for the recipe and video!
I’m so happy to hear that! Thank you for sharing your great review, Maria!
Hi Natasha, thank you for sharing this recipe. I would like to ask is it possible whole milk instead of evaporated milk? thank you
Hi Camille, yes, regular milk 2% or whole milk will work just fine.
This is seriously good! Everyone loved it! I followed the recipe and didn’t change anything. Just added some cocoa powder dusting since we like chocolate.
Mine also cooked faster, just 25mins in the oven and it was ready.
I’m so happy you loved it and thanks for sharing your tip about using cocoa on top afterwards. Yum!
Great recipe! Just tried it after watching Natasha’s video a couple times. Cake came out of the oven perfect after 30 minutes, but lost some volume while cooling on wire rack in glass pan. Next time I will butter pan less, increase time whipping yolks and whites, fold in gently and see if that makes it a little less dense. All in all, a great first attempt! Delicious and easy to follow along! Thanks Natasha!
Sounds good and thanks for sharing your experience making this recipe. Please share with us how it goes next time but it will surely be great!
Easy to follow recipe. I was curious about the comment about fresh air and eggy odor. Is there any scientific backing to that claim?
Hi JoAnna, I’m not sure about the science but it’s something I’ve noticed many times over the years and I have a sensitive sniffer. Some people may never notice it but I did and was bothered by it. I’m glad you enjoyed the recipe!
Is the 9 oz quantity for the condensed milk by weight or volume?
Hi Ashi, it is by volume.