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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Hi I’m about to make this and I’m exited! but I was wondering if it’s okay for me to just do hand mixer when it comes to mixing because I don’t have a electric one.
It may work but it will take much longer using a hand mixer.
I tried the original recipe and everybody loved it but i would like to make the bread with lemon flavor. Can I replace the vanilla extract with lemon extract? Would that be enough for it to be a lemon tres leches cake?
That may work! Maybe even adding a little lemon zest to the cream? I would love to know you how like that!
Admiring the hard work you put into your blog and in depth information you provide.
It’s awesome to come across a blog every once in a while that isn’t the same old rehashed material.
Fantastic read! I’ve saved your site and I’m including your RSS feeds to my Google account.
Thank you for your feedback
If I made cupcakes with this about how many cupcakes would I expect to get out of it? Would it be the typical 24 or less? Thank you!
Hi Paige, I haven’t experimented making cupcakes with this recipe so I can’t say for sure how much to fill and how many it would yield. I would guess about 18-24.
Hi Natasha!
I am considering making this cake for a pot luck and I’m thinking to make it a 2 layer cake. Thus doubling the recipe. If I pursue this path, can I beat the 10 eggs at the same time? Or I need to prepare each cake separately? I’d like to save time and mix both at the same time but I’m afraid it won’t work.
Hi Kamar, I think that could work as a 2-layer rectangular cake but you would have to beat and bake the layers separately unless you have 2 mixers because it would overwhelm a standard mixer. I do have a 2-layer version of this cake which is a 9″ round cake if that helps 🙂
Thank you very much for your reply.
You’re welcome Kamar, I hope it helps!
Can we use parchment paper?
Hi Taylor, it’s not necessary with a good non-stick pan but parchment paper can be used if you prefer.
Hi Natasha, can I make this cake 100% done and frosted a day before?
Hi Mariana, I have frosted and completed the cake the day before and it still worked well. Be sure to cover and refrigerate until serving time 🙂
Do you frost the cake after the syrup has been absorbed? or right after it is poured on to the cake.
Hi Gigi, please see step 2: “Allow the cake to absorb the milk mixture for at least 30 minutes, but it’s best if left for a few hours to really soak up the syrup. “
Iv looked for several Tre Leches recipes and finally landed on this one after reading all the reviews 🙂
Ohh man!!! This is one a cake. Made this at home. Everyone loved it. I sent a box to my boyfriend at work and he called just to say, him and his friends loved it and to send some more 😀
I didnt change a single thing about the recipe and this came out so perfectly well. And now my mom wants to keep this as a christmas dessert 😀
Awesome, I’m glad to hear the recipe is such a HIT! Thanks for sharing your excellent review!
Hello
I want to make this cake but half of it only since it’s too much for my little family. What size pan do you suggest I use and do i half the baking time as well or no? Thank you.
Hi Tanya, I haven’t tried this as a half but I imagine a 9″ round cake pan would work for half of the recipe. My guess is that it would take about 25 to 30 minutes to bake since it will be the same thickness. Do the toothpick test at 25 minutes to check 🙂
Would it be ok if I used half/half I don’t have any milk and don’t feel like going to the store lol
Hi Sami, I haven’t tried baking this cake with milk – it would be easier to guess if the substitution was made in the syrup but since baking is so much a science, I can’t really advise that without testing it out myself. Sorry I can’t be more help with that question.
Going to make this recipe today! Just wondering – does the frosting have to be put on immediately before serving? Or will it be okay if I put it on today and serve the next day?
Hi April, I have put on the frosting the day before and it still worked well. Be sure to cover and refrigerate until ready to serve.
I’m sorry, but I followed the recipe for the cake part and my cake was only an inch thick. More like a thick pancake. Did anyone else have this issue? Wondering if the recipe calls for enough baking powder. The rest was easy and the cake was a decent enough flavor. May have to use a box cake next time instead.
Hi Miguel, I don’t recall anyone reporting that and we have not had that experience when making this cake. You might check to see if your baking powder is expired or still active? I hope that helps!
Hi Natasha, the cake looks fantastic in the pictures and I plan on baking it later today, but I was wondering if I could use 2% milk instead of whole milk in the cake. Also, do you have any tips for how to use leftover tres leches mixture? Thanks for sharing your recipe; I read some of the reviews and they all sing its praises. 🙂
Hi Caroline, yes 2% milk will work just fine and I would use the leftover mixture as a coffee creamer 🙂
I just made this for my mother’s birthday, it was really good.
I’m happy to hear that! Thanks for sharing 🙂
This recipe turned out so well!! Thanks for sharing. It is going to be a go-to recipe from now on.
You’re welcome Maheen! I’m glad you love it! Thanks for sharing 🙂
AMAZING!!! I let the milk soak in the cake overnight- It was incredible !! Thanks for the recipe!
You are welcome Shay and thank you for such a nice review 😬
So my cake did not rise, was wondering if it’s because I do not have a stand mixer so used hand mixer instead for the egg whites which were more liquidy than looking like whipped cream like as in your picture… :/ I also tested my baking powder (putting a tsp in hot water) it fizzled a little bit (not a lot) so wondered if that is a sign it has gone bad or not (meaning if the powder was still good would it have fizzled all of it not just a little bit ?)
Hi Thiago, it definitely sounds like the hand mixer was the culprit if the eggs were not as whipped as shown.
Can’t tell you how celebrated this recipe is. I love the layered version. It is a killer recipe. As in it slays! I modify this one to make it a coconut tres leeches by replacing the evaporated milk with coconut milk. Also, I add a tablespoon of dark rum to the syrup and dress up the layer of whipped cream (with half the sugar) with toasted coconut flakes. Thank you so much for this incredible recipe.
You’re welcome! I’m happy to hear you love the recipe! Thanks for sharing your tips and excellent review!
Hi natasha i already made this cake and it was yummy,but i have a question can i make a cake 1 day before and store in Rome temperature and then put syrup in night and cover it and put it in fridge overnight and next day when i want to serve then apply cream and toppings,is it this way it comes out as yummy as like i serve right away plz help me thankyou.
Hi Areej, yes you can leave the cake layer overnight at room temperature but once the syrup is on, it needs to be refrigerated until served. 🙂
Thankyou natasha i will definitely made it again,my family loved it😊,1 more thing i have to ask can you please tell me how much the 3/4 cup and 2/3 cup of evaporated milk and condensed milk in to ounces so it will help me to measure these into measuring cup.
Hi Areej, 3/4 cup is 6 oz and 2/3 cup is slightly more than 5 oz (5.3 oz)
Thankyou natasha you are the best😘😊
My pleasure Areej!