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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Sorry, but I don’t really know what’s going on. Both the 12 oz. evaporated milk & the 14 oz. condensed milk I bought say oz. on the cans, not fluid oz. I can’t find out answers to converting to fluid oz. I’ve never heard of doing this for a recipe. I have no idea how much I should really use. Please answer as I am in the process of making this. Thank you.
Hi Elaine, liquid is measured in fluid ounces. You’d be fine to use the whole 12oz. evaporated milk for this recipe but you only need 9oz of condensed milk. The best way to measure this is in a liquid measuring cup.
Hii, If I want to half the recipe to make six servings I would need 2.5 eggs, so should I use 3 eggs or 2?
Hi Kate, I would use 2.5 eggs. You can lightly beat the egg in a medium bowl until well combined and measure out 2 tbsp to equal half of your egg.
Ok, thank you. I think maybe I’ll try to mix the egg into a bowl and then half the amount that it is. My eggs vary in size, so I’m not sure how the tbsp thing would work out. Looking forward to some amazing cake tonight!
By using a weighing scale. Thank you so much and I can’t wait to try this out. I believe it’s quite similar to milk cake, and I couldn’t find a decent recipe for that.
I tried this recipe. It turned out great! Used milk instead of heavy cream since I had run out, and it still tasted amazing.
That’s wonderful. Thank you for the review. 🙂
I’m sure the recipe is good but my cake came out eggy???
And taste like if you cooked the egg mixture you use for French toast😔
Hi Bree, was too much egg possibly used? Ensure you’re using large and not extra large eggs. Also, 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.
Thanks Natasha for sharing this recipe for your Tres Leches Cake. I have made it on numerous occasions now and it always works perfectly and people love how different and unique it is. I like to make it in summer when I have my own raspberries and strawberries in the garden. I often rely on other people’s reviews when trying new recipes so it is great to know how good this one is.
Hi Fiona! Thank you, this is a family favorite. I am so glad you enjoy it.
Made this for a July 4th get together. It was a hit. I remember the first time I had Tres Leches years ago. When I found this recipe, I knew I had to try. Was not disappointed. Excellent recipe presentation and video.
So glad you enjoyed this recipe, Joyce. Thank you for the review.
I have been making this cake for years, and it is soooo good every single time. I absolutely love this cake, and this recipe is perfect. Making it with strawberries and blueberries for a festive dessert at tomorrows bbq.
Lovely to hear that, Nicole. Yes, it is so versatile, you can use and try different fruits too!
Incredibly sublime taste and sponge cake texture. I just made it for 4th Of July and it’s sooo delicious and delicate. Served it with whipped cream and berries. Amazing recipe. It’s a keeper♥️
You’re welcome, Gina. Thank you so much for your awesome feedback, we appreciate you sharing that with us
First off ya this cake is fire!
Wondering though, the middle of my sponge was a little deflated. Wondering what I may have done wrong?
Hi B! It should not cave-like that, and I am always happy to help troubleshoot. I would highly recommend watching the video to see where the texture was different in my process versus yours. The cake relies on the volume of the eggs for leavening in addition to the baking powder. Consider if any substitutions were made in the ingredients or changes in the process which may have affected the texture.
This cake is so delicious! I thought it was going to be too sweet but it was perfect. The only change I made was I didn’t frost it with whipping cream. I made the frosting but kept it in the fridge and just dolloped it on and added the fruit when we wanted a piece. That way the cake didn’t get soggy and lasted a few days in the fridge.
So glad it was enjoyed. Thank you for the review.
Hi Natashia
Thank you for this wonderful recipe. I have made this cake several times and it has been a high hit each time. Love your YouTube channel.
That’s so great! I’m so glad you’re enjoying my recipes and videos, Mirta! Thank you for your great review!
I’ve made this recipe numerous times and always get rave reviews. Thank you Natasha for making me look good.
That’s just awesome! Thank you for your awesome feedback Mitzi!
Forgot to mention that I made this recipe with gluten-free flour. I used Robin Hood, all purpose gluten-free flour. It was just as good as with the regular flour.
That’s wonderful, Mitzi! Thank you for letting us know.
wondering if i could ass cocoa powder for chocolate tres leches?
Hi Michelle, I love the sound of a chocolate tres leches, I haven’t tried it myself, but I imagine cocoa would be the best way to make is chocolate. If you experiment, let me know how you liked the recipe.
LOVE your Tres Leche recipe! I want to make it, again but chocolate, too. How much cocoa should I add to the cake? Also, thinking adding (small amount) chocolate syrup to the milks. Any suggestions? Making for a crowd this weekend!!
Nancy
Hi Nancy. I have not tested this to advise. This seems to be a frequently requested recipe so we will see about possibly doing a recipe like this in the future. If you experiment, please let us know how it turns out. 🙂
Hello! I love this recipe! I was wondering I want to make a smaller cake ( 6 servings) should I just cut the ingredients in half? And what about the cooking time? It would be the same?
Hi Barbara, you can scale the servings up or down on the recipe card and it will convert the ingredient list for you. Yes, you can cut it in half. Keep the baking temperature the same and you’ll have to keep an eye on the time, it will most likely get done sooner. It is done when a toothpick comes out clean.
Hi Natasha, I accidentally beated the egg yolk and the egg whites togethere with the sugar. Do you think I could do the sponge cake instead of the cake you are using?
Hi Mellyssa, it won’t be the same without this cake base. I suggest using the tres leches base for the tres leches cake.
I am worried about the sweetness. Since it uses condensed milk as one of the milk, is it okay to lessen the sugars in the cake batter by half? Thank you ☺…
Hi Lily, we don’t like overly sweet cakes & we believe we found the perfect balance. Substitutions/ changes may hinder the recipe outcome. I always suggest making a recipe as written the first time around and then adjusting in the future to your liking.
Hi,
I want to make it ahead and taking for camping. Do you know how well it will travel if I bake it and add the milks later. It’s my brother’s favorite cake and it’s his birthday. Thank you for any advice.
Hi Melissa, 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.
I’ve made this many times using Walmart brand gluten free flour. This is by far our favorite dessert and you’d never guess it’s gluten free.
That’s just awesome! Thank you for sharing your wonderful review, Aimee!
Thank you for another Fabulous recipe complete with video tutorial ! Made this per request today for granddaughters birthday. Delicious !!!
⭐️⭐️⭐️⭐️⭐️
Happy birthday to her and I’m happy to hear that the cake turned out great!
Hello!
I have a small oven am i able to split the recipe in half?
Yes, that would be fine.