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 Natasha, what sizes are your cans? 12 oz? 14 oz?
Sorry, I have updated that. It’s a 12 oz can of evaporated milk and 14 oz can of condensed milk. Great question and thank you! 🙂
Hi Natasha!
I’ve just discovered this website not too long ago and this is the first recipe I’ve tried. So far so good! I’d like to save some for my cousins who will be visiting in two days. Will this cake still be good by then? What do you think?
Plus, thank you so much for posting all these delicious food out there for us! 🙂
You’re so welcome :). It should still be fine in 2 days. Make sure to keep it covered and refrigerated.
I want to make this cake for my daughters birthday but I need it to serve alot of people. My question is can I make this into a layer cake, perhaps only putting the milk mixture on the bottom cake only because of the denseness/heaviness of this cake? What do you suggest? By the way, I want to make this cake because my family absolutely LOVES this cake, thank you so much for this website, I dont know where I would be without it! 🙂
I haven’t tried making this into a cake but I’ve seen others do it successfully. I’d probably soak both the top and bottom to keep it balanced but maybe with a little less on top. I’m so glad you like the cake!
Hi Natasha thank you for all ur wonderful recipes i visit ur blog almost daily. I have a question about this cake can i use baking soda instead of baking powder( i dont have a way to go to the store today but really want to make this cake for dinner)? Thanks
I haven’t tested that substitution before, but in general, you usually can’t substitute baking soda for baking powder. They work very differently. With baking soda, there has to be something in the batter that activates it for it to make the cake rise. Do you have any nice neighbors that can lend you a small amount? 🙂
Thank you, i do have nice neighbors maybe ill just try going that way:)
I am going to make this for a spanish party at school. Will it be ok if is left in the fridge from like 9 at night to around 130 the next afternoon?
Yes, it will still be delicious 🙂
I tried this out last night. For the design, I used two chocolate leaves in the middle. Everybody in my family loved it! Thank you so much!
Oooh that sounds pretty! I’m so happy you all loved the cake 🙂 It’s one of our favorites!
i am very easily intimidated by cakes, so dont bake often, but this is so simple yet yummy! thanks natasha! i didnt have a flat plate to put it on so kept it in the glass dish and it is perfect 🙂 thanx again
I’ve seen this cake served in the pyrex dish and it’s even easier that way! I’m so glad you liked it 🙂
Natasha, have you ever tried making the frosting with powdered sugar instead of granulated sugar?
You probably want more if you use powdered sugar. I’ve used powdered sugar in some of my other frostings. I’d say add it to taste, but it’s not supposed to be a super sweet frosting 🙂
Natasha your recipes are good! Can you make more videos please
Thank you so much Evelina! I know, I know! I have to think of some recipes to make. Maybe this tres leches? Any requests?
Yes, I vote for this cake as a video tutorial! I made this cake a couple years ago from your blog, now I’m craving it big time (preggo… Heehee) Natasha, I was wondering what you thought of the “simplified” version that a previous commenter suggested- looks like she made it like a standard biskvit cake instead of doing the extra steps i.e. separating yolks etc.
Thank you for all your hard work on this amazing blog! Ps loving following your Instagram, you are hilarious! Xoxo
Lindsey
I wonder how a biskvit would taste as a tres leches cake… probably good! Now you’ve got me curious. This one would make a great video. Thanks so much for the tip!
I made this cake today and added hazel nuts to the batter and I did condensed milk coconut milk ans half and half ( thats all I had at the moment due to cravings) lol I wanted this cake here and now!! Ahem… Any how it turned out amazing! I kind of eye balled the measurements and to taste. And I used a pastey brush to evenly brush it on the cake! It was perfect! Weirdly the hazelnut and tough of coconut went really well together! 🙂 I love you and your recipes! :))
Inessa you’re so sweet and thank you for the amazing review! I’m so happy you liked the cake.
I have a question and need help soon, I am making this today for my sons birthday and when I was going to make the syrup I realized I have COOKED condensed milk (I made it myself) instead of it uncooked. Is there anything I could use to substitute it with, could I make use the cooked condensed milk? Please help… I also dont have time to go to the store, I just put my kids down for a nap. THANKS so much, I cant wait to eat up this deliciousness!! 🙂
Never mind 🙂 I just found another can of uncooked condensed milk….phew, Im saved! 🙂
Yay!! I’m glad you found one. The condensed milk is really nice in this recipe 🙂
This is not like an ordinary moist cake that we north americans are used to. The sponge is special so that it can hold all the liquid syrup, which of course you can reduce if you prefer your cake less “wet”. It cannot be made into a layer cake. Served with some sliced strawberries, it makes a visually pretty cake, and a very tasty one too!
It is an excellent sponge cake. I’m really really tempted to turn it into a layered cake! 😉
Wow.
So my husband and I had guests over last night and I decided to make this cake yesterday for dessert after dinner and, seriously, WOW. It turned out sooooooo delicious and moist! The guests were raving about it!!! And it’s pretty easy to make in my opinion. Thank you for helping our dinner have a fantastic finish! I am bringing the leftover cake to Bible study tonight and i’m sure everyone there will love it as well. Your blog is such a blessing!
That’s awesome! I’m so glad it was a big success for you! 🙂 Thanks Irina for your awesome feedback!
I want to try your tres leches cake recipe.I think it might be more fluffy than mine but try a can of media crema (you can get it at a mexican store or Albertsons) instead of the whipping milk for the tres leches mixture and it will be more moist and creamy.You just need to whip it a little.
I haven’t tried that! Thanks for sharing your tip! 🙂
Wow! This was sooo good! This is my 19 year old son’s favorite cake and we always order it for dessert at his favorite Spanish restaurant. Now we don’t have to go out to get this delicious cake! One thing to note: Since I don’t have a stand up mixer, using a hand mixer takes much longer to whip both the egg whites and the whipped cream. Your pictures were great as I just used the visuals as a guide.
Thank you!
Isn’t that the best? It reminds me of Zuppa Toscana. I love being able to make it at home now!! 🙂
OMG – me too! Funny, I was going over the comments and reviews for this cake because I am making it as a surprise tonight (for the first time). Up in NE’ern US, where I’m from, I never heard of, or tried, this cake. When I moved to South Florida, I tried it for the first time. YUM! Can’t wait to attempt it.
Back to why I’m posting this ….
When I found the “copy-cat” Zuppa Toscana recipe, my heart sang. Seriously, my favorite soup ever. Like – – EVER. Now, I make it often, and can add extra kale to make the yumminess go further. Much more substance than the brothy bowls I would get at OG. 😉
I’m so happy you loved the Zuppa Toscana recipe!! We really make it ALL THE TIME 🙂
This is a wonderful cake! It is usually given the title of a Mexican cake when in reality it originated in Nicaragua. First time I ate it over 30 years ago was in Miami in a Nicaraguan restaurant and many Cuban bakeries sold it. It was not known here in Southern California until Cuban bakeries here began making it and the Mexican bakeries began making it as it became more popular here. My Nicaraguan host gave me her recipe for the cake at that time so I’ve been making it here before I could buy it here (Southern Calif.) but as it made it’s way to the west coast from Miami it became titled as a Mexican cake. Nicaragua deserves the credit for such a wonderful cake!! Love your site! Thank you.
Thanks for sharing that Loly! I love knowing the history behind recipes 🙂
I was in the store buying all the ingredients for this cake,and accidentally got just whipped cream, and not heavy whipped cream? do you know if I can still make a frosting from a regulal whipped cream, and not the heavy one?
It might not be as stiff as the heavy whipping cream. You can try it and just beat it until stiff peaks form.
thank you so much Natasha!!! I was waiting for your answer! since im making it for todays Thanksgiving party!! so you think it would work? have u ever tried making it from just whipping cream?? i would go to the store and buy different one, but i think its closed 🙁
n i dont even think they have it, cuz thats the only reason i accidentally got this one, cuz thats the only thing they had, everything is sold out!!! 🙁
I would still use it! I hope you love the cake 🙂
I think it’s worth a try. But to be the most successful, freeze your mixing bowl and your beaters before you start and keep the whipping cream in the fridge until you are just about to use it. This will ensure the best whipping. I think it’ll work! Keep me posted 🙂
It did work! turned out perfect!! wow, n i was so worried! no wonder why its called whipping cream! 🙂 the cake is delicious as always by the way! I ve done it twice already actually!!!
YEEEESSSSSS!! I’m so happy for your success 🙂
Hi Natasha i have Question i want to make this cake for my daughter 3 rd B-day and i want to make round and 9” do i have to change anything like put less ingredients? and 2 nd Question can I do roses with this cream ( video from your cupcakes frosting) on top of this cake and on the sides too? Please help . Thank You
I don’t know how this cake would work as a two layer cake. I think it might be too heavy and might squish the frosting. You could totally pipe on the roses. Let me know how it works out. You could probably use the same measurements and make a taller round 1-layer cake.
Hi Natasha
For the syrup when I convert 12oz and 9oz it comes to around 350ml and 197ml however your conversion says 226.8ml and 141.75ml. Which one do I use?
Thanks
Amina
HI Amina, you are correct – there must have been a glitch in our converting system. I have corrected that and thank you for pointing that out. I’m not sure why that happened but it is fixed now.
wow, this cake is just over this world!!!!!!!!!!!!:) ITS EXTREMELY DELICIOUS!!! I recommend it to everyone!! this is gonna be one of my favorite cakes now!! and I can do it myself!! so easy! thanks for the recipe!! everyone loved it! n by the way, its still tastes really good on the third day!!!
Wow :), you are really excited Inna. I’m happy that everyone loved the cake, your comment is music to my ears :D.
do you know how long in advance can i make this cake? I made the cake yesterday, and poured the syrup over it already and its been standing over night, and Im planning to serve it in few days, and make a frosting on the day of the event, do u think it is a good idea? or do u think the cake will get to soggy? sorry for so many questions…!
That might be a little too long for it to stand…. hmmm. Although it will still taste good! I’ve had a couple slices left for a 2-3 days and I still ate them up. It’s not ideal to wait that long but it will still taste great.