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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Why would mine have fallen, after I took it out of the oven?
Hi Kim! This can happen if it’s too moist or underbaked, or if the eggs weren’t beaten enough. It will also deflate and loose structure if the batter is over-mixed. Be sure to let it cool a little bit, if you dry to handle it while still warm can also cause it to break.
Really only 1 cup of flour with the 5 eggs? Won’t that make a gummy cake?
Hi Jen, this cake is not gummy, we found the perfect balance for it to be light and airy! I hope you try it and love it!
I made recently made this cake and it was a big hit! Very delicious! Thanks for sharing.
This recipe is so delicious and fun to make. We made it for Cinco de Mayo and it was enjoyed by all. We made it the night before and I think it tasted better to let it refrigerate overnight. The whipped topping held up really well! Thanks for this great recipe!
This is the perfect sponge cake recipe. I tweeked the “syrup” by using sour cream instead of heavy cream. Adds a little twang of flavor that helps balance the sweetened condensed milk. Also use brown sugar instead of granulated because molasses is such a flavor enhancer!
This is a great recipe. I made it for an event and it was such a hit. Really like the fact that it is not too sweet. It’s a keeper. Thanks for sharing it.
Can your recipe be used to make Tres Leche cupcakes?
Hi Sonia, Yes, you could make cupcakes with it. 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.
Great thank you! I just purchased your cookbook.
I made the tres leches and it looked beautiful then as it started cooling it sunk a little in the center! So loaded more whip cream to even it out😂hope it tastes as good as it smells. Aldo sprikled some cinnamon on top before I put the strawberries on it.
Hi Donna, it should not sink, should be pretty leveled. Some tips, 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 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!
I’ve taken this to dinners and received so many compliments. Watching the video on YouTube was helpful see what the batters should look like. Don’t skip or rush through any steps and this will be a hit for sure! If you don’t have strawberries, grate some chocolate on top for a pretty look.
Hello. Do you have a link to the white baking dish you used for this recipe? Thank you.
Hi Sally! Click on the bold words in step one, it’s a link.
My kids have a birthday a day apart. They always fight to see who can have this cake on their birthday! It’s a family favorite. I can always count on your recipes to be amazing, Natasha! And, I love your cookbook too! It’s always the first one I reach for.
Haha! I love that they enjoy this cake. Thank you for sharing, Cari!
Every Natasha recipe is foolproof and delicious. I haven’t made this cake yet, but I’m wondering, could you use cream of coconut milk for the evaporated milk?
Hi Connie! I haven’t personally tested that, but some of my viewers have made modifications to the milk syrup by using dairy free products such as coconut milk. I think it’s easy to modify this milk syrup, you just need to experiment with the quantity to get the right balance and flavor. Isn’t cream of coconut milk sweetened? If so, I worry the syrup will be too sweet so you may need to cut back on the sweetened condensed milk.
I only have 9×11 inch casserole pan. Can I bake it in that pan size since you requested it to be 9×13. Also is it possible to reduce the sugar in the batter as your recipe requested for 200g sugar and also 255g condensed milk.
Hi Lili! I do not recommend reducing the sugar. It plays an important role in the structure and texture of the sponge cake. If you wanted to, you could reduce the sweetened condensed milk just a tad bit, but I really do hope you try the recipe as written, it has the right balance of sweetness (not too sweet).
A 9×11 pan may work, just make sure you don’t overfill the pan — ideally, you want to fill it about halfway to two-thirds full to prevent overflow. It may take a few minutes longer to bake.
My Go to recipe for tres leches! Never fails me! Thank you so much Natasha 💖
The best Tres Leche I’ve ever attempted! Everyone enjoyed it!!🤗👍🎂 Today is my 65th Birthday and he always requested it!!!❤️❤️❤️
Happy Birthday, Julie! I’m so glad you loved this recipe!
I have made this recipe many times and it always comes out perfect. My family loves it and requests it for many events during the year
I’m so glad to beat that, Cristina! This is one of my favorite cakes!
My egg whites never peaked and I follow directions perfectly. The cake didn’t rise either so I don’t know what I did wrong. I hope it taste good.
Hi Carole! It’s very important that you reach the desired consistency with the egg yolks and egg whites. The cake depends on this to rise properly. Be sure to use a clean bowl, you can wipe it down with lemon juice or vinegar to remove any grease residue. Also, when separating the eggs, any trace of egg yolks can hinder the egg whites from whipping up to stiff peaks.
Excited to make. If I make it the day before can I also make the frosting and frost day before?I assume store in referigerator?
Hi Tonya! Yes, this cake is excellent next day. For freshness, I would wait to add the fruit the day it’s being served.
I’ve made your recipe so many times and it’s always a success. A note for gluten free people: just replace the flour with Bob’s Red Mill GF 1 to 1 Baking flour. I promise, we don’t even feel the difference! The cake is as light and fluffy as with regular flour.
Thanks Natasha for this amazing recipe. ❤️
Thank you so much for sharing, Rosario! I so happy to hear you’re loving them.
girl.. let me tell you i tried this recipe for the first time and it was on point! i also added a dash of cinnamon and dulce de leché (la lecherá, nestle brand) to my milk base and it was phenomenal.
That’s so wonderful, Gerard. I dash a cinnamon sounds delicious with the dulce de leche!