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’m going to make this cake for guests this weekend. What alterations should I make for altitude (I live 8,500 ft above sea level).
Thank you,
Valerie
Hi Valerie! You may find this high-altitude baking article helpful.
The cake was VERY GOOD and easy to make. My hushand Loved It!! 🙂
Hi Kathy! That’s wonderful. So glad it was enjoyed.
My cake sank really low after I took it out if the oven. What did I do wrong? Help, as I am baking another one on Wednesday for a friends’ get together.
Hi Maria, it should rise and it should not sink, 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!
Hello, my friend was bugging me to make this cake for her. I have never made this cake before and found your recipe I made it yesterday, I added the sugar to the egg white too early so it didn’t set up but used it anyways praying it would come out and she loved it!! My Friend who is lactose intolerant even asked me to make her this cake so I came home and made 2 more. Thank you for this recipe I love it
You’re welcome! I’m so happy you enjoyed it, Melissa!
I found first your 4 ingredients sponge cake recipe, and used that one to make a tres leches cake, it turned out Perfect! It was so simple to make that I am not sure to try this other recipe…
I’m so happy you enjoyed that. Thank you for sharing that with us, Monica!
This was outstanding, everyone loved it. I am lactose intolerant so I only had a small slice.
What if I made the cake as per recipe and used warm jello instead of the milks? Would I have to change anything else?
Hi Marianne! I have not tested anything like that to advise. I’m glad this recipe was enjoyed. You could research online a way to make the milk syrup dairy free. Some people use coconut milk and coconut-sweetened condensed milk. I’m sure it would make a great alternative. Let us know how it turns out if you experiment.
Marianne, you can definitely use warm jello instead of the three milks. It’s called poke cake and can be topped with a dairy free version of whipped cream and some sliced fruit. I’ve made it that way many times. It’s colorful
and kids love it.
Hi Natasha! I’ve been a fan of your blog for a while now and love your foolproof recipes!
I’ve made this more than 2 dozen times and it’s always perfect but I’ve always served it straight from the pan.
For an event I need to assemble it on a cake board – will the liquid hold? Any advice on how to go about it? (Need it to be the same size, single layer cake covered in whipped cream and topped with strawberries). Will I be able to make it ahead (the previous day/night)?
Hi Amruta, I wouldn’t recommend transferring this cake if the liquid is poured into it. You can try the method we used in the Layered Tres Leches cake however & serve it on a serving platter.
Thank you Natasha! Can I still make it the previous afternoon and let it sit in the fridge overnight with the whipped cream? I need to make as a single-layer 9×13 cake covered in whipped cream frosting on Friday and deliver it on Saturday morning!
Yes, it can stay refrigerated with the whipped cream frosting on Friday for delivery Saturday. I like this cake best the next day after its had time to rest and all the flavors mesh together.
Hi Natasha,
Would I be able to layer the 9×13 with your round layer recipe? This is my first time and I am so excited
Hi Tiana! For a 9”x13” pan, use this recipe. The recipe is created for this size pan.
Can I bake round pans and stack it in layers? Will it stay together and not fall apart .
Hi Amy, see my recipe for layered-tres-leches-cake-recipe.
This is my GO-TO Tres Leches recipe every year for my husband’s birthday & holidays. Everyone loooooves it! I usually use a little more of the evap/sweetened cond. milk liquid than the recipe calls for because I like it extra wet but this recipe is PERFECTION! THANK YOU!!
You’re very welcome! I’m so glad it’s your go-to. We love this cake, I’m glad you do as well. 🙂
I wish I could add photo ! Spectacular! I added 1/2c of coconut milk ( as read suggest to one on other website) and it really brought beautiful flavor out❤️
I’m so happy you loved it, Vika! Thank you for your feedback!
Hi Natasha!
This is by far, the best tres leches cake I’ve ever made! My family absolutely love it!
Just like your chocolate cupcake and tiramisu recipes, I will continue making this one from now on.
Thanks for sharing your amazing recipes with us!
Josie ♥️
That’s just awesome! Thank you for sharing your wonderful review, Josie! I’m so happy you’re enjoying my recipes!
Hi Natasha,
I have tried so many of your recipes.They are fantastic.
Simple quick recipes and each one turns out perfectly!!!
Tres Leches is one of my favs.
Thanks so much for doing for you do:).I am a huge fan!
This is the first recipe I’ve tried from your site and… Oh My! Was is ever so delicious!! Moist, light, spongy, fluffy and so, so tasty. I didn’t have berries so simply drizzled a coffee/chocolate sauce over the whipped cream topping. Absolutely perfect. Will make again, and again, and again….
Thank You Natasha! You have gained a new South African fan.
Hi Raylene! That coffee/chocolate sauce sounds amazing!! I’m so glad you enjoyed this recipe, thank you so much for sharing. 🙂
Hi,
My husband loves milk cake but he’s gluten intolerant so I was wondering if it is possible to make this using gluten free flour? Thanks
Hi Asma, 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.
This cake was so good! I made some variation and added ube (purple yam) flavor to the cake and substituted the condensed milk with ube flavored condensed milk. It is delish
Thank you so much for sharing that with me, Beth! I’m so glad you enjoyed it!
Thank you so much for this recipe. Your instructions for great. I can’t wait until it is finished. Lynette
You’re very welcome! I hope you love this cake. It’s one of my personal favorites! 🙂
Hi i’ve been really wanting to make tres leches and this recipe seems great. But I just have one question. When the cake is done baking how long should I wait until pouring the syrup mix on the cake?
The cake should be fully cooled down before adding the milk syrup. I hope you love this recipe. 🙂
Hello – where is the oil/butter? Inwould think you need it.
Thanks
Hi Mary, it is not needed for this sponge cake. It’s a different type of cake.
The sponge itself is great fine, but you need like at least twice as much milk syrup mixture as this provides. I’ve made this twice and every time the middle of the cake is not wet/saturated in the slightest. Next time, I’ll be doubling the syrup !
Thank you for the feedback, Rebekah!