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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Hi….tried the recipe today and the cake came out stiff hard and underdone from bottom.dont know what happened. Followed same steps and procedures.
Hi Ayesha, did you accidentally broil the cake instead of using the bake mode? I’m not sure why else that would be unless there is something wrong with the oven?
Hi Natasha
My family recently had Tres Leche from a bakery they loved. They challenged me to make it. I turned to your recipes. I made the Tres Leche and they loved it. Beautiful and easy recipe to follow.
Hello Jeanann, that’s great feedback! Thank you for sharing that with us.
Yikes, I didn’t realize I should have used a deep dish casserole to bake the cake in. My cake just came out of the oven and it’s risen to the top of my 9×13 glass casserole dish which is only 2″ high. I need to start getting creative to fit the whipping cream on top. The cake smells good though. Thanks.
Oh no. I hope you still liked how it tasted after!
Hello my first tres leches was fantastic. I’m been asked to bake another on for the 4th of July I’m so happy Thank you
Happy 4th of July! I’m so glad you enjoyed it!
can i use a round springform cake pan instead of the rectangular pan used for this recipe?
Hi Harman, my Layered Tres Leches cake was made in round cake pans. I imagine that will work too.
I just tried my first Tres leches I hope my family like my surprise desert.🙋♀️
I hope they do! Please update us on how it goes, I hope it becomes a hit.
Is it possible to substitute the milk with half and half?? I only have 2% milk and half and half thankyou!
2% milk will work great here!
I have not made the cake yet but will soon My Question is what could I use instead of the whipping cream frosting…. Where I live it’s too hot to get the cream whipped.
Hi Cecille, I haven’t tested it with another frosting to advise on the outcome.
I made the layered recipe. And it was awesome..loved it. I just want to change one thing, to change the cake flavour to chocolate..what changes do you suggest?
Hi Sam, 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 Natasha! I love your recipes and your videos are amazing. My daughter and I love watching your videos and create things together. We keep having an issue with the three leches cake. We follow the recipe to a T and the cake keeps sinking. Not sure what are we supposed to do. Is it too much baking powder or is it not baked enough. It comes out looking great then it shrinks which is fine but then the whole middle sinks…
Hi Sofia, I’m so glad you’re enjoying my recipes! It should not sink in the middle or be uneven; 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!
Is the nutritional facts on this recipe for the whole recipe or one piece?
Hi K! Great question! That would be per serving! This recipe serves 12 people, so that it would be 1 slice. I hope that’s helpful!
I want to make this cake for my fathers birthday (tres leches is his favorite), though I have a question regarding the pan. If cooked with a metal pan would that change the time and temp. of the recipe? The casserole idea is wonderful but I cannot afford it lol.
Hi Melissa, although I made this in a ceramic pan, I bet it could still work in a metal pan. My Layered Tres Leches cake was made in round cake pans. Depending on the type of metal, there may need to one adjustment but it’s hard to say without trying it on one big metal pan myself.
I made this cake in a metal pan and it cooked about 27 minutes.
Iv made this cake twice both times it tastes amazing however it collapsed both times 😔😔😔 can anyone help?
Hi HJ, could you have underbaked or made any other modifications or changes made in the recipe process or ingredients? I suggest watching the video to see where things started to look different in the process to identify the cause.
Hello Natasha, we are in the process of making your Leches cake. Do you have any tips?
Hi Ryan, I recommend watching the video and reading the recipe in detail before starting! Get all your ingredients ready ahead of time and have lots of fun! I hope you love this recipe!
Are you at a high altitude? I’m at 7200 ft and typically cut my baking powder in half. That has made my cakes come out much better – I had the same issue when I moved to the mountains.
I made this cake as a surprise and it turned out perfect! It is a lot easier to make than I was expecting! I followed the video and it came out amazing! Highly recommend it, thank you!!
Hi Raegann, so great to hear that it turned out great! Thanks for your wonderful review and feedback, we appreciate it.
Can this be made into a layer cake?
Hi Mary, it sure can be! We actually have a layered Tres Leche cake HERE.
Hello from Qatar,
Had watch your Tres leches cake recipe so many times and always wanted to try it out.. Finally I did make it and it was super yummy, moist and yummy cake. My family enjoyed it sooooo much. Thank you for sharing this wonderful recipe.
That’s just awesome! Thank you for sharing your wonderful review, Arwa! I’m so happy to hear my recipes are being tried all the way in Qatar! I’m so inspired!
Hi! I’ve made this recipe before and let me tell you, it was amazing! I want to make a bigger cake for a birthday, would I be able to double the recipe and bake it in a big pan?
Hi Dee! I’m so happy to hear you say that! Thank you for that wonderful review! The I bet this could work in a bigger pan! You’ll likely need to double the recipe.
Hi,can I half the recipe?
Hi Amrita, 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 followed the recipe perfectly but it didn’t turn out right. It looked amazing coming out of the oven but as it cooled it completely collapsed. I was very careful to not over mix so it’s pretty disappointing. I’m sure it will taste fine but it looks awful.
Hi Lauren, could you have underbaked or made any other modifications or changes made in the recipe process or ingredients? I suggest watching the video to see where things started to look different in the process to identify the cause.
Hi natasha, can I reduce sugar in this recipe. Like 100 grams.
Hi Alfia, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.