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
Looking for Potluck Desserts?
Enjoy these party-favorite desserts that are simple to make, transport well, and can even be made ahead:
I tried a couple different recipes and this is my favorite!!
I’m so glad, Clara! Thank you for your kind review!
Hello Natasha,
My whole family loves this cake and I am planning to make this cake for my sister in law’s birthday. Could you tell me what would be the best way to transfer the cake from the baking tray to a cake pad so that it is easy for her to cut it.? Thank you very much and I really appreciate your help.
Hi Katherine, I recommend trying my Layered Tres Leches Cake if you’d like to serve in on a platter. You can try cutting this casserole pan cake into pieces and transfer it that way, but it may be tough to move the full cake out of the pan with the milk without it breaking. I hope that helps.
not as sweet as other recipes (and that’s good). Would consider adding a tbsp of Grand Marnier to the syrup for a slight orange liquor taste. Also added grated chocolate along with berries for topping. YUM.
Sounds good, I think that will be fine! We’d love to know how that goes if you decide to try that.
This is my go-to, never fails recipe for Tres Leches! My family always requests this for birthdays and holidays. If I’m feeling fiesty, sometimes I use the Dulce de Leche condensed milk for that hint of caramel flavor.
Yay, thanks so much for your great comments and feedback!
Hi Natasha,
I made Rhys cake today for a family gathering tomorrow . Can I put on the whipped cream frosting today, or should I wait for tomorrow?
Hi Debbie! That would be fine to do the whipping cream today and refrigerate until tomorrow.
Thank you ❤️ the cake came out delicious, I frosted it in the morning. Good to know for next time. My son wants me to make it for his birthday?
Thank you for the update, Debbie! So glad it was enjoyed.
Can this be made into cupcakes? I’ve made this cake many times because everyone requests it. Would be nice to have a cupcake option.
Hi Natasha! Yes, that would work. I have a cupcake version of this recipe in my new cookbook, Natasha’s Kitchen Cookbook that uses this very similar recipe. Bake them at 350 for 15-20 mins.
Hi Natasha! I have made this cake before a while back and it turned out amazing. My boyfriend loved it so much he asked me to make it for his birthday (today). I was wondering if using cake flour would be okay?
Hi Leah! That’s great to hear. I have not tested it with cake flour to know how the texture of the batter will be affected. It might be too soft with cake flour – this cake holds a substantial amount of syrup so that would be my only concern.
I have made this cake 3 times now and have found that using the entire can of condensed milk tastes better. People range over this cake.
Thank you!
You’re welcome! I’m so glad it was a hit!
Hi, I love this recipe! Can this be made a springform pan? I want to make it as a birthday cake topped with chocolate ganache but I’m not sure if that would work. Let me know your thoughts 🙂
Hi PR! If you want to make this in a round version, I suggest referencing my other recipe for our Layered Tres Leches Cake. I used 2 pans, 9” in diameter and 2” deep. If you use a springform pan (which is deeper) you’ll likely have to experiment with the quantities and baking time.
Delicious! I had read other recipes and opted for this one, that doesn’t use butter. It was so simple! I made it for Christmas and again less than teo weeks later. Big hit!
Hi Maria! That’s wonderful. I’m so glad it was a hit!
But, can you add butter? Or would that ruin the makeup of the ingredients?
For this type of cake, I would not use butter.
Made it for the first time for the NYE party and it was a big hit! Everyone loved the cake and commented on how good and not too sweet it was. To be honest, i thought I didn’t like tres leches cake before because when I tried it in restaurants it’s always too sweet to the point that you can’t enjoy it. I chose to make it because it was quick, simple and only needed basic inexpensive ingredients. Highly recommend and can’t wait to make it again.
That’s wonderful, Orly!
This cake always turns out delicious and is a family favourite. One thing is that whenever I make the cake it rises but when I take it out of the oven, the whole cake sinks and the edges stay raised. Is there something to stop this. Thank you.
Hi Shumina, 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!
Made this for the first time this past Thanksgiving-everyone loved it. Then I made the cupcakes (yes, I have your cookbook) for my Silver Sneakers group and those were a hit as well.
Every recipe of yours that I have made has been spot on wonderful.
Love the European connection…we immigrated from Latvija in the 50’s
Hi Vija! Thank you so much for sharing. I’m so glad you love the recipes.
This is the BEST cake ever! I have had it made for me by my husband for my last two birthdays and it never disappoints.
I’ve recently been diagnosed with an autoimmune disease and cannot have gluten. Can this be made using a 1 to 1 gluten free baking flour instead? Have you ever done a gluten free version?
Hi Marilo! I’m so glad you loved this recipe. Unfortunately, I don’t have much experience with GF baking. I think it would work, but you may try researching online to see what recommendations are for replacing flour in a sponge cake recipe. Let us know if you experiment.
I have made this GF many times and it is great! I use King Arthur GF measure for measure flour and make no other changes. It may not be exactly the same taste but we love it. Try it!
Hi, may I know your 1 cup in ml? 240ml or 250ml? I was following your recipe for a long time but never checked the cup size. Though my cup is 250 ml and all the recipes came out perfect. I just wondered. Thanks.
Hi Afroja! You can click on “metric” in the recipe card for the conversions.
Thanks. now I am going to use metric conversions to get the perfect measurement, not using my 250 ml cup sets anymore.
Forgot to add the stars in my last comment! And I just noticed that the chocolate question was already requested. I’ll check back! Thanks!
No worries, thanks so much!
Hi! Great delicious recipe! I’m looking to make this a chocolate tres leches cake. Have you ever tried it? Could I just add cocoa to the flour, a milk and maybe the whipped topping? Any recommendations?
Thanks for your great feedback, Crystal. I saw your latest message that you saw the answer to your question. I hope you love it too!
Hello Natasha!! I just made this cake and it was delicious but we have leftovers that haven’t been cut. How long does this stay Good in the fridge?
It is not recommended to freeze the cake once the syrup and frosting are added. You can refrigerate it for a couple of days. 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.
Ok, that will work! Thank you so much! You always make the best recipes.
Thanks for the recipe. It was super easy to follow and my family loved it! I cut out 1/4 cup of sugar in the cake ( during the yolk mixture step) as I prefer less sweet desserts. I also used about 30 ml less condensed milk. It was just perfect! I also was a bit worried that all the liquid wouldn’t absorb, but it was nothing to worry about! All came out just right. Served with some fresh mixed berries. It was a hit! Will definitely make it again.
Thanks for sharing that with us, Em. We’re super grateful for your review!
Hi Natasha
Some bakers have milk. You have cream. ?
This is IN the cake.
I do not want a soggy cake. , Moist yes.
Milk or whipping cream?? Pls respond today.
Thanks
Hi Holley, we make the recipe as written with evaporated milk, heavy whipping cream, and condensed milk and it comes out perfect! I hope you love it.
I’ve been making this recipe for all sorts of special occasions and everyone is always impressed! Easy to make and taste amazing. The only downside I’ve encountered is that the syrup is just enough to moist the cake and won’t leave extra liquid at the bottom. For those who like it extra moist, I recommend to increase the syrup quantity a bit if that’s the finish that you’re looking for.
I always do this! I also add an extra tsp of sugar and vanilla to the whipped topping. This is a great recipe. My family and I love it!