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 have made this cake so many times and it’s been a hit each time! Thank you for this amazing recipe Natasha.
You’re welcome! I’m so happy you enjoyed it, Anna! Thank you so much for sharing that with me.
Never write comments about recipes but had to on this one. Made this cake for Christmas dinner your recipes is amazing. Normally my cheese cake is gone first and I am known for an amazing cheese cake. But oh my goodness this cake surpassed my expectations thank you for a wonderful experience this recipe will be a have a perminate space in my holiday dessert rotation
Hello Veronica, that is such a heartwarming and inspiring comment. Thank you for sharing, I’m happy that you loved this recipe!
This cake was easy to make, my husband doesn’t like strawberries, so I drizzled it with salted Carmel ice cream topping. Everyone loved it!
That sounds delicious, thank you for sharing that with us!
Amazing Recipe Natasha, everyone absolutely loved it. I was wondering could you make cupcakes from this recipe
I’m so happy this was a hit, Iman! Thank you so much for sharing that with me. 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!
If I’m going to make it ahead of time, do I soak and frost ahead too? Or when it’s about to be served?
Hi Julio, 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 make sure to cover with plastic wrap overnight and refrigerate.
Natasha, I watched the video after putting the cake in the oven. I accidentally didn’t mix long enough for the egg whites to be thickened enough and my batter turned out too soft so much so I easily poured it into the pan. Is the cake now ruined? Can I save it somehow?
Hi Julie, it’s hard to say without being there. If it’s not thick enough, you need to continue beating it to get to the right consistency.
I consider myself decent Baker however this recipe did not meet my expectations the cake was soggy and I followed the directions explicitly however on another note everything else I have made from this website has been awesome but this one is not a keeper
This is a Great Recipe but been having problems with it sinking lately. Can you tell me what I could be doing wrong?
Hi Kelley, 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!
Made this as a surprise for my husband and he absolutely loved it! Said it’s the best he’s had. I then had to share some with the rest of my family and everyone said it’s the best 3 leches they’ve had. Look like I’ll be making this again for Xmas dessert.
I’m so glad he loved it, Edith! this cake is perfect for Christmas dessert!
This cake is my family favorite. It’s absolutely delicious!!! Very easy to make. Highly recommend it
That’s just awesome! Thank you for sharing your wonderful review, Magdalena!
It’s so good, I added 3 ripped bananes to the mix…mmmmhhhh, so it makes a banana tres leches cake 🙂
Yum! Thank you so much for sharing that with me, Carolina!
This is the first time I have ever made a Tres Leches cake. After reading through several recipes, I liked yours the best. I am a very visual person, so thank you for the cute video. Well….I took it to a dinner party and it received rave reviews. It truly was a yummy cake!
I’m so glad my video was helpful and informative! Thank you so much for sharing that great review with me, Sondra.
Made this twice. Once in a large casserole dish and once in 2 smaller dishes. Perfection both times as I followed directions to the letter. Thank you. Yummy yummy yummy!
That’s just awesome! Thank you for sharing your excellent review, Kathleen!
Hi Natasha,
I am Ayomi.I really like your recipes.I tried this lovely cake.It was so delicious.🤤
Hi Ayomi, I’m glad you’re enjoying my recipes! Thank you for sharing that with us.
Hi Natasha, How far in advance can I make this cake? I am planning on making it for TG.
Thanks!
Hi Alex, 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 make sure to cover with plastic wrap overnight and refrigerate.
Hi Natasha, if I bake two cakes at the same time, do I need to make any adjustments? Or would it be best to bake one at a time? It is such a great hit with my family that I have to make two! Thank you!
Hi Andrea, 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.
We all enjoyed it. An excellent tres leches cake.
And now I have to add more words for to submit my comment.
Thanks for your review, Sarah. I’m glad you all enjoyed this cake!
Hi Natasha,
I love your recipes I haven’t had one I haven’t like or wasn’t a hit at any occasion. This Tres Leches cake is so easy to make and I receive so many complements. Thank You
That’s wonderful feedback, Bonnie. Thank you for sharing that with us!
Hi Natasha, I am a big fan of your recipes. I had made this Tres leches cake many times and it has been an all-time hit. But I would like to know if you have a recipe for the same that is egg-free? It would be really appreciated if you can help me with this request. Thanks a lot. Looking forward for more delicious recipes.
Hi Preethi, I honestly haven’t tried an egg substitution in this recipe since the cake relies on the eggs to rise. You might search for an egg-free tres leches base. I just can’t recommend anything without testing it first.
Everything was perfect about this recipe and it tasted wonderful! I made it because I wanted to see if it could be as good as at a restaurant I once visited. Theirs was much firmer/dense. What would I need to do to attain that in this recipe? Thanks!
Hi Jean, I bet you can adjust the cake batter itself if you’d like it to be more firm. We believe we found the perfect balance with this recipe, and I hope you give it a try soon!
I can never go wrong with your recipes! Omg absolutely delicious and all of my family loves everything I’ve tried. Just the right amount of sugar which isn’t much at all! Every other recipes I’ve tried making from other bakers especially deserts, they always have way too much sugar. I never have to cut back from yours. Thank you for being so great at what you do. So inspiring!
Aww, that’s the best! Thank you so much for sharing that with me, Melissa! I’m happy you loved this recipe!