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
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The consensus from our family is that the cake tasted good, but it didn’t have enough of the milk syrup in it. Typical tres leches cakes are usually more “soggy” – which is a good thing. We will use this recipe again and just increase the amount of milk syrup.
Hi Gary, you can definitely add more to your preference. It’s difficult to find a balance when some like it really soggy and others think it’s overly soggy. We thought this was the best amount for the majority 😉
Cake was good and easy too make. Could not in good conscience discard leftover syrup. It was great as a creamer for my morning coffee. Better than the stuff you get at the store, and cheaper.
I’m glad to hear you enjoy the recipe Violet! Thanks for sharing your great tip and review!
Hello!
I LOVE YOUR RECIPES!!!!
I’m a novice baker. My family loves this cake! Thank you for making it so easy for me to make:). July 14th is our sons19th birthday. He has requested I bake this cake in chocolate.
If this is possible how would I alter the cake recipe?
Hi Alisa, to be honest I haven’t tried this as a chocolate cake. I would probably do some research online to see what substitutions others have made. Sorry I can’t be more help. Happy birthday to your son and I’m so glad you are enjoying our recipes 🙂
Hello Natasha. I made this today for my husband and my father for Father’s Day and it was fantastic. Porto’s Bakery in the Los Angeles area is quite famous and the Milk and Berries cake from this Cuban bakery is phenomenal. This recipe went toe to toe with their cake. Thank you for making me look good in front of the family. 😊
It’s my pleasure Katrina! I’m glad everyone loves the recipe! Thanks for sharing your amazing review!
Please could you tell me What size of baking pan can i use?
Ok, sorry i just saw in the recipe is 9×13, thank you!!!
Ok perfect! Glad you found it 🙂
Hi Natasha, I want to double this recipes to make this cake larger as a graduation request. I just stumbles over this recipe . Please help. I need it by 7 am. HELP.
Haven’t made this recipe yet, but about to given it a try. It sounds delicious.
Hi Norma, I really haven’t tried doubling it but I think if you are planning to make it as a 2-layer cake, I would make each layer separately and then assemble. I have a 2-layer tres leches cake here so you can see how it works as a layered cake.
I have reviewed many recipes for this cake. Some use baking powder and some do not. Can you please advise?
Hi Marj, there should be some kind of leavening in this cake. I’ve only tested it per this recipe because it works so well so I can’t really speak to other recipes. Sorry I can’t be more help.
This is the best cake I have ever tasted!!! It is so rich in flavor and I just love the sogginess of it. It is the perfect cake in my opinion.
Your review put a big smile on my face Linda! Thank you for sharing 😀
Thanks for this wonderful recipe! It was my first time making this cake and I just made it for my guests. It was such a hit!! Everyone loved it! I only managed to get a slice of this cake 😅 the sweetness level is just right – not too sweet, unlike other tres leches cake that I’ve tasted before. I’ll definitely be making more of this cake! Thanks again!
You’re welcome Dyana! I’m so happy to hear how much everyone enjoys the recipe!! 🙂
I usually do not comment or review but I stumbled upon this recipe a couple of months ago and I have made it many times for my family and friends and even covered it in fondant for tiered cakes and everyone raves about it every single time. If your looking for the best homemade tres leches that’s better than any store bought here it it… My only question is I want to make a chocolate tres leches but I don’t want to use a different recipe, is there a way to add cocoa powder but keep the recipe the same? If so how? Tia
Hi Lisa, Thank you so much for the wonderful review!! I haven’t tried that but you just gave me the best idea!! I love the sound of a chocolate tres leches. My mouth is watering for it! I’ll add it to my to-do list but if you get to it before me, let me know how you like it chocolatey! It’s hard to make specific recommendations without testing it myself, but I would probably start testing by switching out some of the flour for cocoa and see where that leads me :).
Hi Natasha! I made this recipe last Christmas Eve dinner and my whole family loved it! I just added half can of coconut milk , coconut flakes and mangoes instead of strawberries. The cake is so soft. Wish I could share a picture. Thanks!
OH that sounds so good!!
Would it be best to make this cake the day before or couple hours before the event?
HI Nadiya, I like it the same day it is made – the topping is the prettiest (you can make it early in the day and refrigerate for several hours until ready to serve), but if you need to do it the day before, it would still work 🙂
Hi Natasha, if I bake this in a round pan, what size should it be ? Thx
Yes, absolutely! Here is the recipe for the round cake.
I made this recipe and it came out perfect. The only thing I changed was the tres leches I used a whole can of condensed milk, a whole can of evaporated milk and 1/4 cup heavy whipping cream. Also I think it is crucial to let it sit in the refrigerator for an hour or two before eating with the frosting on top.
I’m so glad you liked it! 🙂
Do you think I could use Blue Chair Bay Rum instead of milk?
Goodness that’s a tough question. I’ve never tested that and I’m just not sure how it would taste mixed with other dairy. Without testing it, I really couldn’t say.
Made it like 20th time lol
So easy to make and delish!
Everyone in my family just LOVES it 🙂
Thnx a lot Natasha 🙂
That’s so great! Thanks for sharing that with me 🙂
Do u really use all of the suryyp? It just seems like so much, that it would make it too moist.. no?
Yes :). I like it really moist and the cake is a sponge so it soaks it all up really well. You can cut it down if you wish 🙂
Natasha, this cake is so good. Do you pierce the cake w the fork all the way to the bottom of the cake? Thank you!
I pierce it almost to the bottom; but you can go all the way through; it won’t make a difference. 🙂 I don’t really think about it while I’m poking; I just go for it! 🙂
Is whipping cream for the frosting needs to be frozen ???
No, it just has to be cold straight from the fridge and make sure to get heavy whipping cream.
Thank you for the nice recipe.