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, this recipe is great. Can you please post a recipe for spanakopita? And one for taco soup?
Thanks for your suggestions, Zara. This is my Taco Soup recipe.
Can this cake be removed from the casserole dish and then add the frosting for presentation?
Hi Jon, we soak and serve it in the casserole dish. If you’re looking to take that fill cake out, I worry it will break. You can try baking it similar to our layered tres leches cake so it’s easier to remove.
Can this cake be made with gluten free 1 to 1 baking flour?
Hi Jan, I have not tested this with a gluten-free substitute to advise. Have you already tried my Almond Cake Recipe? This is gluten-free and so delicious.
I have made this cake more than a handful of times using a 1 to 1 gluten free flour (I just use the Walmart brand) and it works perfectly! Everyone loves this dish and can NEVER guess it is Gluten free!
Thanks for sharing that it works great with that GF flour for a gluten-free tres leches.
Can you add the flour to the egg mixture instead of the othr way around ? I don’t have enough large bowls to put the egg yolks, whites and flour all in large bowl but can put the flour in a smaller one..then add it to the egg yould
Hi Peggy, that would work. I hope you love the Tres Leches cake!
Hi Natasha, great recipe! For frosting, should I use the powdered sugar? or using the granulated sugar for best result? I plan to make Tres Leches for my in-laws this weekend! Thanks, Grace
Hi Grace, we used granulated sugar.
I’m not sure what I did wrong but my cake didn’t rise as much 🙁 but the taste is so good!
Hi Erica, it should rise and it should not sink in the middle, 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!
Hi Natasha!
I am hoping to make this cake for our anniversary.
Can I use regular milk instead of evaporated milk to make the syrup? If so, should I change measurement?
Hi Janani, yes, regular milk 2% or whole milk will work just fine.
Can I make this cake 2 days in advance and if so, can I soak the milk mixture in the cake at that time or should I do it the night before I plan on serving it? I’ve made this before and did it the night before at that time. It’s an excellent recipe!
Hi Sage, 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.
The “syrup” is the perfect amount. I’ve used PW recipe in the past and it’s just to soggy.
I’m glad this was perfect for you, Andi! That’s so great!
Good morning Natasha, I am Rania. Can i freeze the cake for 1 week? If not can I freeze the syrup after mixing it for 1 week?
Your recipes are delicious
Hi Rania, 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 or refrigerate the tres leches cake base for up to 2 months (frozen). Thaw the cake in the refrigerator overnight or on the counter before using it. It is not recommended to freeze the cake once the syrup and frosting are added.
I am Rania, I love you desserts recipes to the max. I tried alot and all worked great. I have a question plz, can I freeze the syrup mixture for 1 week?
Thanks, Rania. I haven’t tried freezing the syrup mixture for a week to advise but I think it will work. If you try that, please share with us how it turned out!
Natasha, made your Tres Leches cake today for a Ladies Ministry meeting at church and all I can say is they loved it. It was A-MA-ZING! Sorry I forgot to take a picture before I started cutting it..but it was beautiful! I used sliced strawberries and red raspberries on it. Thank you for sharing all of your wonderful recipes with us. I’ve made several of your recipes and they are Delish! Love your videos too. Continued prayers for all in Ukraine.
That is awesome! Thanks a lot for sharing that with us, Carole. So glad it was a huge hit!
This cake is absolutely delicious! Everyone loved it and had seconds! I’m trying to make this again for a bigger party and will be using a big foil tray, would doubling the recipe work for that size tray? Thank you!
Hi Insia! I’m so glad you enjoyed this cake! Yes, that will work. One of our readers wrote: “Aluminum Foil Tray works perfect! I tried it over the weekend”. I hope that helps.
I hosted a Mexican Fiesta Party last night and served this yummy dessert. Huge hit! Everyone loved it. And super easy to make. Thankyou and I found watching the video supper helpful.
You are very welcome, Shannon. Glad this was a huge hit!
Hey Natasha,
I have been trying out your recipes on my friends and family- it’s slowly reopening in here in Canada. I made this one last weekend thinking I will have left over but it was over before I even finished serving.. everyone loved it.. so thanks to you it was yummy and popular.
Regin
Yum! That’s so great! It sounds like you have a new favorite!
Love this Recipe!!!
I have baked this cake a 100 times and it turns out delicious every time. It has become a family favorite. 😃
That’s fantastic! Great to hear that you and your family enjoyed this recipe.
Hi Natasha! I am going to make this for a taco Tuesday party this week! Wondering, should I chill the cake before adding the whip cream frosting? Or, do you serve it right away?? I need to make it ahead of time, Thanks ❣️
Hi Cindy, 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 or refrigerate the tres leches cake base for up to 2 months (frozen). Thaw the cake in the refrigerator overnight or on the counter before using it. It is not recommended to freeze the cake once the syrup and frosting are added.
Would i be able to bake this in an aluminum pan instead?
Hi Karinna, yes, that will work. One of our readers wrote: “Aluminum Foil Tray works perfect! I tried it over the weekend”. I hope that helps.
What happens if I use 2% milk?
Hi Nhu, 2% milk will work great here!
Natasha can i use whole milk instead of evaporated
Hi Ranuth, yes, regular milk 2% or whole milk will work just fine.
I just wanna make sure I am making the syrup correctly. Add the whipping cream to the measure cup, then not quite the entire can of sweet milk, but the entire can of the other milk?
Hi Debora, you want to use 12 oz evaporated milk, 9 oz sweetened condensed milk & 1/3 cup heavy whipping cream.