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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Everyone loveddddd it. Lol best they ever had. Is there a way to make this chocolate?
Hi Gillissa, I 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.
Can you use gluten free flour instead of regular flour in this recipe?
Hi Aylah, I haven’t tested this with gluten-free flour, but here’s what one of my readers wrote: “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!” I hope that helps.
People love this cake as so do I. However, is there a way to make it dairy free?
Hi Cindy, I honestly haven’t tested any nut milk or milk substitutes. You might google to see if someone has made a dairy-free tres leches cake for ideas and then just use our base. Decorating with whipped coconut milk (the coconut milk from the can) might work well
Hi Natasha, I loved your recipe so much. Looking forward to more amazing recipes!
I hope you’ll love all the recipes that you will try!
My husband requests Tres Leches for his birthday every year. It was wiped out at his birthday party last night. I have made a version of this cake a couple dozen times – this is far and away the best recipe I’ve used!
I always add cinnamon on to the whipped topping. Other than that I followed every detail.
Thank you..this will be my go-to version going forward.
Hello Tess, that is wonderful! I’m so happy to hear that it was a huge hit, love it, and happy birthday to him!
Can you add liquor to the cake mixture? (amereda, Crown apple, etc,?
Can blue berries (peaches, and other fruits) be a substitute for strawberries?
Hi Chan. I have not tested the liquor in the actual cake batter. I think it would work in the milk syrup. Blueberries would be fine, fresh peaches would work as well. If you are using canned peaches, be sure to drain them well first.
I don’t eat sweets but I love to bake. This was my first time making tres leches cake and I followed this recipe exactly as written. Everybody absolutely loved it. I will be making this again for sure. It wasn’t hard, just time consuming and so many bowls used!
That’s great! So glad to hear that.
This is a GREAT cake do you know if I can make this into cupcakes? and if so what the measurements would be?
Hi Nancy, I’m so glad you enjoyed it! 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!
I am def going to make this for an upcoming event. My question: how can I make this into individual servings? Cut the cake, divide, then pour over milk mixture?
Any help would be greatly appreciated!
Hi Lynn, we normally just cut it into slices and serve it individually after it has been assembled. This is a wet cake and the milk syrup will leak so the pan helps keep it together. You could possibly cut the cake and place it into a plastic serving dish/cup. Let us know if you experiment and find a way that works well. 🙂
Absolutely the best tres leches I’ve ever had! Going to try to split recipe so my partner and I can have it more often. Next challenge is a strawberry version 😏
So glad you enjoyed this recipe. Thank you for the review.
First time making this and it was delicious! Thank you for posting.
You’re welcome, Ellen. I’m glad you enjoyed it!
Does it have to be refrigerated the day of a party? How many hours can it sit out?
Hi Elizabeth, it will be best to refrigerate it overnight before serving. I hope it becomes a hit!
Can this cake “soak” overnight before putting on the whipped cream topping?
Yes, that would be fine.
loved it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
So glad to hear!!!
you blow up my oven jk i loved it would recimend. it was my 1st cake and i was so good thank you!!!!!!
I’m so glad you enjoyed it!
I made this for Mother’s Day and it was an absolute hit! Everybody loved it and it came out super delicious. I will definitely be making it again. Great recipe!!!
So glad to hear that, Ashley! Thank you for the wonderful review.
I have many hispanic friends but this was my first attempt at tres leches cake. When I served it to a church dinner group and asked “Who wants seconds?” Everyone held out their plate. First experience with a cake from scratch with egg whites folded in. Worth the time and effort. Making it for my Spanish class tomorrow.
That’s great! Thanks for sharing, Teresa.
Hi Natasha! My sister and I made this cake recipe for Cinco De Mayo the other day. It was so good, thank you for the recipe!
You’re so welcome! Great to hear that it was a success. Thank you for the review, Zoie.
After reading the reviews, I made this cake with no changes to the recipe. It was a huge hit at our annual guac off party – so delicious!!! Just a note, the 9 oz of condensed milk is in fluid oz and the can is measured by weight, so I just used a 14 oz can (after checking it by measuring but now I’ve made a note so I don’t have to do it again).
Thanks for sharing that with us, Kate. Good to know that it was a huge hit!
Thank you I just used the whole can ! Hopefully it will be as delicious as everyone says
I’ve never heard of fluid oz. vs measured by weight & have been baking/cooking for over 50 years. What does that mean?
After reading the reviews, I made this cake with no changes to the recipe. It was delicious – a huge hit at our annual guac off!!! Just a note, the 9 oz condensed milk is fluid oz while the can is by weight, so I just used the 14 oz can (although I measured it to be sure but now have made a note so I don’t have to bother again).
Thank you for your review and suggestion, Kate.