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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I made this for Christmas, and it was very good! I think I may have shorted the sweetened condensed milk as the cake was definitely not sweet. I used maybe a half can (7 oz) because the last recipe I made was too sweet. I am not sure two more ounces would have made a difference? We all enjoyed our dessert today. It was especially good topped with fresh berries. Will make again and again! Thank you!
I’m glad you enjoyed it! I recommend adding 2 more oz next time as that’s what works great for us!
I make this cake all the time and even get requests for it! Do you have a suggestion for making the cake portion strawberry flavored? I’m thinking of adding strawberry-flavored jello mix?
I have not tried adding strawberry in this recipe to advise. Let us know how it goes if you do an experiment!
Hi! How would I adjust this recipe for high altitude? Thanks!
Hi Grace! I don’t have any experience with high altitude baking so I would refer you to an online guide such as this guide from King Arthur Baking.
Hi Grace! I’m at high altitude and I scoop and shake flour to level rather than scoop into and level with a knife. Same cooking temp and time. I’ve made this recipe MANY times with great results!!
Hi Natasha! I’m SO excited to make this for our Christmas dinner in a few days. Quick question: if I want to make it ahead of time (a day before), do you recommend either (1) make the whipped cream but only top the cake with it when serving, so store it separately (in the fridge?) or (2) spread it on the cake already?
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.
My family loves this cake so much, that I would love to make a larger version. Have you done a larger tres leches? And if so, can you share the measurements?
Hi Venessa! Besides my Layered tres leches recipe, I haven’t tested other sizes.
Can you share what would happen if you used 1% milk instead of whole? This is all I have and the stores ran out of smaller cartons of whole milk! : /
Hi Venus! It would be fine to use that. It wouldn’t make a significant different. Higher fat milk is just creamier.
Good to know! I appreciate the advice! I look forward to making this recipe!
I love making this tres leches for every birthday!
Is it possible to make the cake chocolate? I have cocoa powder, would it just be added as an addition or do I subtract some flour?
Hi Savy! I haven’t tested a chocolate version yet to provide those instructions.
Hi Savy,
I experimented with cocoa and substituted 1/4 flour with cocoa and then added a tablespoon of cocoa to the whip cream topping. It came out great! Good luck if you’re experimenting too!
Hi, can you please let me know if dairy free whipping cream can be used?
Hi there! I think so. I’ve never tried making whipped cream DF but I’ve seen labels that say “whippable” so I would look for this.
I made this cake, and it came out soggy. What happened?
It should not be soggy, it should be just moist. I recommend making sure that the ingredients are all measured correctly as adding to much liquid or milk can make it soggy. Also, once you’ve poured the milk mixture over the cake, let is soak for 20-30 minutes, then put it in the fridge.
Hi Natasha, this recipe is amazing!! It is so delicious😋 I just want to know if it possible to make this in a Christmas shaped cake pan as I will be making it for a party. Also if you would recommend I use food coloring for the frosting as I am making it in a Christmas Tree form and Candy Cane if it possible to use the pan. Once again, thank you!! It is very delicious!!!
I haven’t tested that but I imagine that will still work. If your Christmas-shaped pan is smaller, you might need to adjust the amount of batter accordingly. If it’s larger, you may need to adjust the baking time slightly. The baking time may also vary so I recommend checking for doneness at around 25 minutes by inserting a toothpick into the center.
Hi Natasha!! Absolutely love this recipe! I tried making it in an aluminum disposable cake pan and it came out flat. Was I supposed to reduced the heat and time it spent in the oven? Any insight would be greatly appreciated!! Thank you!!
Hi Joan, since baking is such a science, a slight adjustment will impact the outcome. Was your disposable pan possibly bigger in surface than the 9×13 causing it to be more flat? A different pan type may require a change in the baking temp and time. I wish I could be more helpful from afar.
I love this recipe so much! It’s very authentic. Can it be made with gluten free flour?
Hi Toni! I haven’t tested it but some of my viewers reported good results using GF flour.
I have made this recipe over and over and it’s ALWAYS a hit! Everybody loves it!
So glad it’s being enjoyed, Diana!
I’ve made this numerous times and it’s always a crowd favorite. I’m not even a fan of Tres Leche cake but I will eat this one. Thank you!
Have you ever added pumpkin to it to make it a “Pumpkin Tres Leche” cake?
Hi Kristin! I’m so glad you loved it! I haven’t tried this with pumpkin but I bet that could work. If you experiment, let me know how you liked the recipe.
Hi Natasha! One question I had was after baking the cake do I let it cool down in room temperature before adding the whipped cream on top & for how long? And once cooled down do I put the cake in the fridge or leave it out? Just for reference I plan on making it in the morning for a night dinner event. Thank you!
Hi Gracie! After baking, let the cake cool before adding whipped cream. Allow it to cool down for 30 minutes to a hour. You can refrigerate it once the cake has been assembled.
I just made this cake for the third time. The first time it sank too much. The second time was better. This time I did not butter the sides of the baking dish and I let it cool for 5-10 minutes in the oven with the door open and it was a lot better. This is truly one of the tastiest cakes I have ever made. People LOVE it. I topped it with strawberries, blueberries and blackberries and the combination between the sweetness of the cake and the tart berries was so good. And it’s amazing that the soak does not make the cake soggy or wet. Just deliciously moist. This is one of my favorite cakes now.
Hey Natasha! I am a young baker, and I cannot begin to explain how much I LOVED this recipe! It came out sooooo gooood! My family finished the whole cake by the 2nd day! I would definitely make this cake again 😀 Thanks for sharing this incredible recipe!
The only thing I’d change is to slightly reduce the sugar, just a tiny bit…How much do you think I can reduce it to without compromising taste and texture?
Thank you for your wonderful feedback! I have not tested the sugar in this recipe tp advise of the exact measurement changes. You can try reducing the sugar gradually to see how the flavors balance out. The sugar in the cake batter helps with misture, so don’t reduce it too drastically.
I have made this cake over 15 times, and it has never failed me! My hispanic friends tell me it tastes authentic, and my family tells me it tastes delicious. Beautifully fluffy, moist, and not too sweet. I like to top it with cinnamon or cocoa powder instead of berries.
That sounds delicious!
Looks delicious! Do you think it’s better to make ahead fully made with the whipped cream (waiting for the berries till the day-of), or is it better to just make the cake base the day before and frost with the whipped cream the day-of? Thank you!
Hi Krystyna, I have made it both ways, and loved them both. Typically, I like to make it morning of for an evening event. It should last about 1-2 days in the fridge if you’re in a time crunch. I hope this helps.
Hi. I LOVE this cake. Learnt about Tres Leche cake in Miami, but it was always so wet. This is not.
I have a question though. The cakes shrinks alot once taken out of oven to cool. I do not over bake it so not sure why it pulls away from the sides. Any ideas
Hi Mandy! I’m so glad you’re loving the recipe. Since this is a sponge cake, a little bit of shrinkage is more commonly seen than with other cakes. A few things to help: Make sure your oven is fully preheated, use the recommended size baking pan, avoiding opening the oven door during the baking process so there isn’t a drastic change in temperature, and be sure to check for doneness with a toothpick.
You may also try cooling the cake in the oven, with the door open and oven off for just a bit before removing it. I’ve read that this can help just be careful not to over-bake or dry it out. Over baking can also cause shrinkage. I hope that helps.
Probably buttering just the bottom of the pan and not the sides will avoid pulling away from the sides.