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, I was just wondering do you butter and flour the pan and do you butter the the edges of the pan also? Thanks
Hi Sarah! I just butter the pan without flour.
Took the cakes out of the oven and snuck a taste !!! Wow, I can’t wait for the final result !!!
Hi Paul! That’s wonderful. Enjoy! 🙂
Wondering the time for 6 inch heart pan? I know this recipe calls for a 9×13
Hi Elaine! I have not tested this recipe in different size pans to advise. It also depends on how deep your pan is and this batter will also be too much for just one 6” pan. You’ll need to watch it in the oven, my guess is that it will bake sooner. When a toothpick comes out clean, it will be ready.
Hi there, love the recipe. I wish to ask, can you make this in cupcake form? If you can, how much of syrup do you pour for each cupcake?
Hi Sarah! I don’t have instructions for a cupcake version quite yet. You should be able to but you’d have to experiment with it!
I did not know I could cook something this amazing! Great recipe. Dusted the whipped cream with cinnamon and it was perfect.
Thanks for sharing!
I’m so glad you loved it, Melissa! It’s one of my favorite cakes. The dash of cinnamon sounds amazing! 🙂
I’ve made this before and it was great. Now I’m going to try it with Coconut Flour as two of my guests are GF. Any advise before I start? I’m going to do a trial run before my dinner.
Hi Daphne! I’m so glad you love the recipe. It’s one of my favorites! Unfortunately, I have not tested anything like that to advise. You may try researching online to see what recommendations are for replacing flour in a sponge cake recipe. Let us know how it turns out if you experiment. 🙂
Hey Natasha,
I just made this cake.
Can you tell me what would happen if I under baked it at 28 mins?
Hi Sumaiza! Every oven bakes differently but if you are underbaking the cake, it will cause the batter to be raw, wet or moist inside.
I’ve made this several times
Easy recipe and turns out every time. I cut back the sugar by half and it’s just delish. 😋
I’m so glad you love this recipe. Thank you!
How much in advance can you make this cake? Does it need to be eaten right after being made, or would it be better to sit overnight in the fridge? I would like to make this for a gathering but wont have very much time right before to make it. Thanks!! It looks delicious!!
Hi Jessica! As long as it’s refrigerated it’s good for a couple of days. It’s actually best after it’s had time to rest overnight or 1 day and the syrup is absorbed well into the sponge. Just don’t add the fruits until the day of. I hope you love it!
My family and I LOVE your recipe for this cake. I would like to make a chocolate version of it. How much cocoa would you recommend I add to the dry ingredients? Will be adding some instant expresso to bump up the chocolate flavor also. TIA for any advice you can provide.
Hi Val, I’m happy to know that you love this recipe. Hopefully, in the near future, we will have a chocolate version as well. It’s been very much requested!
Hello,
Could you please confirm whether we can use 2% milk instead of whole milk?
Hi Sharon, yes, regular 2% or whole milk will work just fine in this recipe. I hope you love it!
Thank you so much . The cake turned out to be so yummy and moist..everyone loved the cake so much…thanks for a great recipe! 😊
That’s great. You’re very welcome!
This cake is amazing, however I think the confusion (for me and I see some other people that have previously commented here) is that in the ingredients list Natasha says 12 oz for evaporated milk and 9 oz for the condensed milk, however in the video she measures 12 fluid oz for the evaporated milk, but she puts the condensed milk based on weight oz. So I think it would be very helpful to make that distinction in the recipe itself as well so people don’t end up dumping a whole 14oz condensed milk can in the milk mixture. I still think we will devour the cake as it is delicious, but I definitely got it too sweet this time.
Hi Diana, I updated the recipe after the video was made. We only update when we feel it’s an improvement and here we felt the original recipe as a bit too wet and ended up wasting some of the liquid ingredients.
I had to throw mine out. the cake didn’t rise like yours so of course it didn’t absorb all that milk. Secondly, the topping didn’t get as fluffy as yours. This cake is a disaster.
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 for 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!
I may have slightly overbeaten the egg whites as the cake came out super puffy. Nevertheless, it soaked up the syrup superbly and was devoured.
Good to hear that you liked the results!
Do we need to make any adjustments when cooking at high altitudes?
Hi Betty, I haven’t tried this cake in high altitude sorry. But I use this article whenever I need some help.
Just Curious– isn’t tresleches cake supposed to have Cinnamon? Yours is the recipe I’m making bec of 5 stars!!
Hi Friend, we don’t add cinnamon to ours, but a few readers mentioned they have. I recommend making the recipe as written the first time around and then making adjustments as you see fit. I hope that helps.
Thanks Natasha this is the best recipe I ever made in my life I hope I see more
That’s so great! It sounds like you have a new favorite, Jame!
I made this and it was demolished by just two of us in two days! (Don’t judge me. Lol.) I love tres leches and this is the best recipe yet. The only thing I did differently is use coconut milk instead of evaporated milk. 10/10 will make again!
I’m so glad you loved it, Kelly! Thank you for sharing.
I made this exactly like the recipe only added a cup of nonsweetened coconut at the last minute. It came out like a brick, not raising at all. Do you think the reason is the coconut?
The cake relies on the volume of the eggs for leavening in addition to the baking powder. The addition of coconut flakes or changes in the process may have affected the texture and volume. It sounds like you could have used too much flour, over-mixed the batter which deflated it, or the addition of coconut flakes weighed down the batter. Watch my tutorial on how to measure ingredients HERE. I hope that helps.
Sponge cake came out great! Recipe is overall simple which is nice.
However for the milk mixture I don’t know if I did something wrong, it was unpleasantly sweet, and I’m not sure the cake is salvageable. Next time I will try using less condensed milk.
I bought a 14oz can of condensed milk, which by volume is 9oz. I put it all in. Maybe the recipe intended 9oz by weight?
Anyway I think this recipe would do best with 1/3-1/2 of a 14oz can of condensed milk. For future attempts I will start on the lower end and taste the mixture before adding it in.
Hi Roman! We enjoyed the sweetness of the milk syrup, in combination with the sponge cake that is not very sweet, the milk syrup added the perfect touch for us. I could see how this would be preferential, you could use less sweetened condensed milk and more of the others in the future. Thank you for trying my recipe.
I had the same issue with the milk mixture. After watching her video, I’m going to do exactly the same as she does. Have them all combined in 1 pouring cup while measuring. First 1/3 cup heavy cream, pour condensed milk and stop at 9oz, then pour evaporated milk and stop at 12oz. Hopefully the outcome is better. On my first try I was doing exact measurements and the whole can of condensed milk and it didn’t turn out well.
Hi,
Can I make this cake in individual loaf cake pans?
Thank you
Hi Linda! You sure can! I would follow our layered Tres Leches recipe we have! I hope this helps!
What size pan is used for this baking time?
Thank you ……….::……………………………..
Hi Kasia, we mention & link it in a recipe, but we use this 13×9″ pan HERE. I hope this helps!