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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First time ever making (and eating) a tres leche cake and oh, my word. It was AMAZING! I will 109% be making this again in the future!
Hi Sylvia! This is one of my favorite cakes. I’m so glad you got to try it. It’s such a treat. Thank you for sharing.
I love this recipe, thanks for another amazing recipe Natasha.
I do have one issue that I’ve come across both times I’ve made this cake – there are parts of the cake that don’t soak up the syrup n are a bit dry. I make sure to poke the fork thoroughly but I had the same issue again. What am I doing wrong or what can I do to fix this issue?
Thanks!
Hi Sue! You could use a pastry brush to help apply the syrup more evenly. You can also increasing milk syrup recipe to get a little more syrup to spread around and soak it well. Some of my readers have reported doing this because they wanted a more soaked cake. I hope that helps.
I have made this recipe at least 30 times now. It’s a hit! My partner is from Mexico and swears this is the best Tres Leches Cake. I typically make it as the recipe states and it always comes out perfect. This is the my go to dessert recipe! Highly recommend! I did experiment with a coffee version a few times. I added about 1/2 cup of room temp coffee to the syrup mixture – had the perfect subtle coffee flavor.
That sounds amazing! Thank you for the wonderful review. I’m so glad you love this recipe.
Hey natasha! do you think the cake would turn out if i used whole milk instead of evaporated milk?
Hi Mellyssa! I have not tested it with just whole milk but I think it would work. Let us know if you experiment.
I made this recipe a while back and it turned out PERFECT! I wanted to make it again but I did not have evaporated milk, I tried out whole milk as a substitution and it tasted the same, thank you Natasha for all your recipes!!!
Wonderful, Mellyssa! Thank you for the update.
I made this recipe this evening I’m going to let it chill overnight and see how my husband loves it in the morning! Tres Leches is a staple in our home
Awesome! It is a staple in our home too, I’m so glad that your family loves it!
Amazing recipe-
I did use a bigger can of condensed milk than called for (because that’s what the store had) and I will continue- but I like my tres leche swimming in milk 😁
My actual cake did come out denser than I would have like but I have a feeling it was user error— any advice to make my cake fluffier?
Hi Brittany! I’m glad you loved the recipe! The cake can be dense for a few reasons; if you use too much flour, if you over mix the batter to where it deflates and looses some volume, or if the egg whites don’t reach the right consistency (stiff, but not dry). I hope that helps. I’ve also attached my tutorial on how to measure ingredients here.
Your recipes are always excellent and this one was no different! Can you come up with a chocolate version of this? Thank you 💗
Thank you, Elizabeth! I’m so glad you loved it. I’m working on that. It’s been quite a popular request.
I have made this recipe three separate times at gatherings with friends and everyone LOVES IT! They also take the extras home! I add 1/2 tsp cinnamon to my whipped cream frosting and use Mexican sweetened condensed milk called La Lechera. It is a hit every time. Thank you, Natasha!
Great to hear that our recipe is always a huge hit! Thanks for this review, Mary.
Hi, I was hoping to make this on a Sunday night to be served on Monday night. Should I wait to add the whipped cream topping until its ready to be served? Or should I put it on when I let it sit overnight?
Hi Marie, you can add the whipped cream the night before and it will be fine. You can also add the whipped cream on the day of. Either way will work. I hope you love the cake.
The recipe and video looks easy to follow!
Can I make this in a 8×8 pan? Should I be changing up the cook time if so?
Thank you, Marie! I have not tested this in many size pans to advise on adjusting the ingredients. You can bake it at the same temperature but not sure how long it would take so you’ll need to watch it in the oven. The cake is fully baked when you can insert a toothpick and it comes out clean. I hope that helps.
I turned it into chocolate milk cake! I added a fourth cup of unsweetened cocoa powder to the dry cake ingredients, and followed the rest to a T.
Then I added 3 tablespoons of unsweetened cocoa powder to the syrup mixture, making sure to disovle the powder in the condensed milk first.
Then I added 1 tablespoon of unsweetened cocoa powder to the frosting. It was really good! Everyone loved it!! I followed everything as written except for adding the cocoa.
Hi Claudia! That’s great to hear. Thank you for sharing. So glad it turned out for you.
Hi Natasha. I love this cake but I do one important change. I double the recipe and put it in a 9 x 13 inch pan. I found that without doubling it the cake ratio was not enough or too sparse or thin or something. Doubling the recipe ensures the cake fills the pan almost to the top and the doubled whip cream topping really makes it perfect in portion and taste. It still bakes within the 32 minutes and does not overflow at all. Thanks for listening!
Hi Kathleen! That’s great. I’m glad you love the recipe.
I have made this cake a few times, everytime, it is a hit! i love the sponginess(is that a word?) it is not a soggy mess! maybe be one of the best recipes for tres leches i have made!
That’s wonderful, Rachel! Thank you for sharing that with us.
I would love to make this as cupcakes. Is that possible?
How long can tres leches hold up in the fridge after making making?
Hi Gigi, 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.
I made this for my daughter’s 17th birthday at her request. It was delicious. We had no leftovers. Everyone loved it!!
That’s great to hear, Liz! I’m so glad it was a hit. It’s one of my favorite cakes.
I made this gem yesterday for Mother’s Day and it was a hit! Everyone went back for seconds and asked me for the recipe!
Hi Erin! That’s awesome. This is one of my favorite cakes. I’m so glad it was a hit!
I made this gem yesterday for Mother’s Day and it was a hit! Everyone went back for seconds and asked me for the recipe! It’s a keeper!
I’m glad to hear that it was a huge hit!
Absolutely delicious and a huge hit at my party! Followed the recipe as written except took the easy way out and used cool whip as the topping. Will definitely make again.
Happy to hear that it was a hit!
How can you make the Tres Leche cake in half quantity please considering the normal recipe uses 5 large eggs?
Hi Sarah! Hi, I haven’t tested this cake in a half-sheet cake pan to advise on the quantities. It may require some experimentation to 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.
Hi Natasha!
Thanks for the recipe. Made it for a birthday party last week and was a huge success. Making another one now for a work potluck on Friday (Cinco de Mayo theme). I’m sure they will love it too.
I bet this will be a hit at the Cinco De Mayo Celebration! Thank you for sharing your lovely review with me!
I make this recipe at least once a year for my co-workers, and it’s a hit everytime!!
Yay lovely to hear that you always use this recipe, Nikki. Thanks a lot for sharing!