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
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I adjusted the recipe for 4. Turned out super delicious. I am a self taught baker & one of those who would keep trying till I think it’s better than I have had it anywhere. I also usually read few recipes, make my own & then bake it. This one, fabulous from the first try. We are very picky about our desserts & I must say this one is a great recipe. Thank you Natasha! But one big issue – I found it very difficult to slice & lift from a glass casserole dish. Any tips Natasha for a perfect slice lift? Can I make it in a pop up square pan? I am afraid if drying it to o much though.
Hi Anu, make sure to use the same amount of liquids for the soaking syrup. Once the cake is soaked, it definitely is easier to lift a slice out of the pan.
Can the cake be baked a day ahead of time then do the syrup and frosting steps the next day?
Hi Debbie, yes that would be fine. You can also bake and cool the cake, add syrup and refrigerate. Then you can make the frosting, and add the fruit the next day.
I have to admit when I was first pouring all the liquid on the cake I was pretty nervous that it was going to be very mushy but it was perfect !!!!! My family loves it and I’ve made it a few time and comes out perfect every time . Thank you for sharing this delicious recipe !!!
That’s great! I’m happy this recipe is a hit. You’re very welcome.
Hi,
Can I use a stand mixer instead of the electric mixer for this recipe?
Hi Melissa, this may work with a stand mixer but do your best not to overbeat it.
I just had a super bowl party. Chili, Guac, cornbread and Tres Leches cake. I’ve been baking for over 60 years and this cake is my new favorite. Everyone raved about it. It’s easy and so impressive. I was nervous about it being too sweet but I followed the directions exactly and it was PERFECT. The key is the consistency of the egg whites and gentle folding. I can’t wait to look at more of your recipes.
Hi Nancy, that’s wonderful feedback. Thank you so much for sharing that with us!
Tres leche, can I use this recipe to make cup cakes `tres leche style? Made the rectangle one, gr8 hit. Thank U Natasha
Hi Jude, I haven’t tested that to advise. If you do an experiment, please share with us how it goes.
Hi Natasha! This is my second time making this cake. This time around, I noticed as I was poking holes, the cake was getting stuck to the fork and lifting up. Is this because I didn’t let it cool enough? When I pulled it out of the oven, it was pretty golden on top and a clean toothpick. Thank you
Hi Dee, It’s hard to say without being there. The cake will naturally try to grab onto the fork, but if it’s sticky, I recommend double-checking there weren’t any ingredients substitutions, and it was truly baked enough.
Natasha, I always add 1/2 cup rum…..people were licking their plates!!
That’s just awesome! Thank you for sharing your excellent review, Sue-Houston!
That sounds amazing! At what point do you add the rum? In the cake, or in the syrup?
When you add rum, do you use less of the three milks? I’m making it next weekend for Cinco de Mayo.
Love this cake, but what can I do to give it a lemon flavor?
Hi Kerry, I haven’t tested this but a couple of our readers mentioned they were planning on trying it with almond or lemon extract. I would love to know how you like this recipe if you try either of those.
Lovely cake recipe, my cake is perfect. You will need to make the milk syrup x 1.5 to get it fully soaked.
Love the cake and recipe
Glad you loved this recipe, Alexa!
Hi! How can I make half of this recipe? 🙂 I’m unsure about how to divide the 5 eggs haha
Hi Hazel, 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!
I make this cake and follow the directions I was a little concerned about the liquid portion that you pour on top and it make my cake mushy what did I do wrong
Hi Arleen, it shouldn’t be mushy! I recommend watching the video to ensure your cake layers were made properly! I hope you try this recipe again soon!
I am an avid baker, and my cake came out mushy as well. Way to much liquid. So very disappointed.
I love this recipe and the reviews, and I am very excited to bake it for a friend’s birthday. But since I am not a baker, I have a couple questions- how to avoid the eggy flavor? can I bake the cake a day in advance and then pour 3milk mix next day, will it still be absorbent and taste equally moist? Lastly, is it possible to remove it from the container for a birthday cake visual or will it break apart? Thank you!!
Hi Foram, 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. We serve this cake in the pan we bake it in, but you may want to try our layered Tres Leches cake, making it look more presentable as a birthday cake.
Love this cake this is my 7th time doing it and I Love it so much! 😍
Looks like you found your favorite cake recipe! Thank you for the review.
Hello! Why did my cake shrink? I have been making chiffon cake but this is the first time this happened to me. I wonder what went wrong?
Hi Maria, some shrinking is normal with this cake – it will pull away from the pan some and that is expected.
Seriously THE BEST TRES LECHES you can EVER find. I usually half this recipe, and it’s perfect for my family. Honestly, Natasha, you were the one who inspired me to start baking. I’ve now been baking for over 3 years, and I even started my own business. Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Niki! Thank you so much for sharing that with me.
My friends and family were raving about this one! And it was so easy, I would happily make it again and again. Thank you for the great recipe!
You’re welcome, Dani! I’m happy to know that your family enjoyed this recipe. Thank you for the review!
Thank you so much for this recipe Natasha! This is a favorite for my family. Everybody absolutely loves it. I cut down a bit on the condensed milk since it is so sweet but overall delicious.
You’re welcome and sounds good! I’m glad you enjoyed this cake, Tayana.
I made Tres Leches before from another recipe and it was a flop: the cake was too dry, the whipped cream had no tastes. I decided I wasn’t gonna make it anymore until my mom asked for it. I saw this recipe and I saw the raving reviews and had to try it. And I must say I was not disappointed AT ALL. This cake was easy to make within an hour to 1 1/2 hours and it is so worth it. The cake is deliciously spongey and absorbant and the leche part is so decadent. 100% a hit.
Thank you for the wonderful review and feedback, Ashlyn. I’m happy to hear that you loved how this recipe turned out!
I don’t really care if this turn out as the ingredients would make it delicious regardless. It could be Tres leche pudding. I have a Mexican son in law and Mexican grandson and I will be making it for them. My son in law says our Canadian cakes are dry. No wonder if he grew up with this cake.