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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This is the best tres leches cake ever, on the planet. Its way better than PW, hers is overly sweet and soggy, as most of her recipes. This recipe is perfectly sweet, just the right amount of milks, not soggy. Fresh fruit is not even needed but makes it a pretty dessert.
Hi Andi! I’m so glad you loved the recipe. Thank you for the feedback.
It looks so delicious and I plan on making it as is . But I’d like to know, can I make cupcakes from this recipe? I make goodies sometimes to take to our town senior citizens for their Bingo meetings and cupcakes are easier to serve to eat or take home
Thank you.
Hi Gloria! I don’t have instructions for a cupcake version quite yet. You should be able to but you’d have to experiment with it! Just keep in mind that they are soaked with milk syrup so you may need to put them into individual servings cups that don’t leak.
This is the first recipe I ever made from Natasha’s Kitchen. It is WONDERFUL and was a huge success at the gathering I took it to. Now I check this website FIRST for recipes I need. I’ve never been disappointed.
Aw, thank you, Karen! I’m so glad you love this recipe and so happy to hear this is your go-to site. 🙂
Never made this or had this before in my life, but said I’d do it for my boss’ surprise birthday party. It was eaten up sooo fast! Everyone wants it made again including the boss! It was not overly sweet and just the right amount of moisture in the cake – not soggy! Thank you! Will definitely make this again!
Thank you so much for your lovely review, Jennifer! I’m so happy you enjoyed this recipe!
Hi! I’m sure it’s been said before but this DELICIOUS Tres Leches also works great with 1/2 quantities! (I used 3 medium eggs). I love this recipe so much !!!
Thank you so much for sharing that with me, Camille! I’m so happy you enjoyed this recipe!
Hello Natasha! I love your layered cake and found this 9×13 cake! How can I make this recipe into a half sheet cake?
Hi Diana! I haven’t tested this cake in a half-sheet cake pan to advise on the quantities. It may require some experimentation so see how much batter you need, and you’ll need to watch it in the oven to see how long it takes to bake. You might find this article on cake pan conversions helpful.
This was SOOO good! Made for a dinner party and it was completely devoured. Everyone commented on how great it was. I read other reviews and ended up cooking for only 25 min and toothpick came out clean. Otherwise followed to a T and it was perfect! Will definitely be making on repeat. Thank you!
Nice, thanks for sharing! Great to hear that everyone loved this cake.
Not sure if my question was just submitted but I asked about buttering the dish and after i sent it I found you had not written ungreased, I had printed another recipe before I found yours and it was on that recipe.
So, I withdraw my question.
No worries, thanks for the info and I hope you enjoyed it!
Careful on your oven and temp and timing…cake was done in 20 mins in my oven.
Hi Cindi, yes, oven temps vary. We use normal bake mode and always recommend ensuring your oven is calibrated.
My cake fell :(. Not sure what went wrong. I was so so sad. We still ate it. And it tasted good but not right
Hi Meli, One of the best ways to troubleshoot is to watch the video tutorial to see where things started to look different. It’s usually either related to underbeating or mixing too much when folding the mixture together. Also, make sure your oven is fully preheated before baking.
I made this for my friend’s birthday cake yesterday and let’s just say everyone adored it! Being a Tres Leches expert, my friend couldn’t believe I’d never tried to make one before and that was how good it turned out. Don’t worry, I gave you all the much deserved credit lol 🙂 Thanks again for another terrific recipe!
I’m so glad this cake was a hit, Meika! Thank you so much for sharing that with me.
Made this last nit for the first time and it was great. Can I bake this cake in individual tins instead of the casserole dish
That’s so great, Elena! Thank you so much for sharing that with me.
For the syrup, can I use the same amount of whole milk instead of the heavy cream that it calls for?
Hi Tetyana! I have not tested it. You’ll have to experiment with it. I think it could work.
Can I use 2 round cake pans?
I want to make it into a Easter Bunny cake?
Hi Debbie, I have a recipe for layered tres leches cake HERE.
Never made a tres leches before and I’m latina… but this recipe is just right on the spot!! I can’t stop eating it now hahah! Thank you very much.
Hi Laura! That’s so great to hear. You’re very welcome. Thank you for trying my recipe.
Fat less sponge .. great ! Added syrup, soggy as, like wet at the bottom. Hoping it will set or something in the fridge ? Not impressed with this one I’m afraid
Hi Rach! This is meant to be a wet cake. The sponge will be moist and wet because of the milk syrup.
So I’ve made this cake so many times and my family just LOVES it! It’s really good with caramel on top as well! My parents want me to make a chocolate one though, could I just add some cocoa powder to this? And how much would you recommend? Thanks!
Hi Karinna, 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.
I’ve tried six different Tres Leches recipes on my journey to find the best and this is it.
That’s amazing, Jesse! Thank you for sharing. I’m glad you finally found your recipe! 🙂
Don’t you need to chill it well before serving?
Thanks for your response!
Hi Molly! Because of the dairy in this, you’ll want to keep this refrigerated until it’s ready to be served. This cake is also best on the 2nd day after it’s rested overnight and the milk syrup has had a chance to soak into the cake sponge well. 🙂
After first having Tres Leche cake in Mexico and then in other Latin American countries, I searched high and low for a great recipe. As I learned it, it was necessary to let the cake soak in the syrup overnight. Is it okay to do that with your recipe?
Hi Donna, 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.