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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I have not made this yet, would like to end of January. My question is this has a whipped cream topping, how well will this keep? There is no way we will eat this cake in a couple of days, would it be better to make whipped cream as we have a piece?
Hi Tracy, if you could finish it within about 3 days, that would be fine to frost the top, otherwise, it would be smart to frost it as you enjoy it, but make sure to keep it tightly covered in the refrigerator.
Hi can I make the tres leches a day before
Hi Michel, absolutely! This Tres Leches can be made ahead. Please see the make-ahead instructions section for more info on that.
Hi Natasha,
Thank you for all your recipes, they are awesome! I was wondering if this cake can be made the day before?
Hi Lena, 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.
Ok thank you!
Hi Natasha, is there an eggless version to this Tres Leche Cake? Or just a good eggless cake recipe?
Hi Rena, I honestly haven’t tried an egg substitution in this recipe since the cake relies on the eggs to rise. You might search for an egg-free tres leches base. I just can’t recommend anything without testing it first.
Wondering if I could use gluten free flour for this without needing more liquid. I’m gonna try fingers crossed. I miss cake so much…stupid allergies.
Hi Laura, I have not tested this with a gluten-free substitute to advise. If you experiment please let me know how you like that.
This has always been my favorite cake and I was so excited to find this recipe! It is incredible, thank you!
Oh that’s awesome!! I hope it becomes your new favorite Tres Leches cake!
I had this cake for the first time a few weeks ago out at a restaurant and I’ve been wanting to try and make it myself for the holidays. Cannot wait to try this. Looks amazing and I’m so excited!
I’m so glad you found this recipe on our blog! I hope you love it!
So moist and refreshing, definitely love the addition of the berries!
Thank you Kimberly! Adding fresh berries is the easiest way to make it look fancy.
Wow! This is my all-time favorite cake. It’s the best.
That’s so great! It sounds like you have a new favorite!
Super delicious! I think I may have not added enough sweetened condensed milk, or evaporated milk. Either way It was out of this world yummy and gone way to fast. I also like to add some ground cinnamon to mine just before popping in the oven. Thanks Natasha
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, firstly the cake is AMAZING! I honestly don’t have sweet tooth and i bake for my husband. But this cake is just so good that I ate half of it!
One question though, is the cake supposed to sink a bit? When i bake mine, it rose soo high even more than my glass pan but after i took it out it sank a bit but only like 1/4. Is that normal?
I’m so glad you enjoyed that. It should not sink in the middle, 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!
Yes, it was nicely leveled and didn´t sink in the middle. I did use a hand mixer but I´m sure it was not the problem since the hand mixer is quite powerful. I used your metric measurement so it wasn´t that. I saw your other version of the cake with strawberries and both of your cakes look sturdy and nice. I want that too XD maybe I´m just too picky XD I will definitely try again later with a normal cake pan
Have you tried not greasing the sides of the pan?! I know it sounds crazy but it works. I bake mine in a glass pan and only grease the bottom. I read another recipe somewhere stating that the cake needs something to “cling” to as it bakes. When you pour in the milk mixture it makes it easier to cut by separating it from the pan. I also love to add a full can of Dulce de Leche which is just caramel after I add the milk mixture and boy does it take it to the next level!!! Hope this helps.
can you please tell me what is the alternate option for Eggs?
Hi, I honestly haven’t tried an egg substitution in this recipe since the cake relies on the eggs to rise. You might search for an egg free tres leches base. I just can’t recommend anything without testing it first.
Hello! I’ve made this as a layer cake. It was SO good, but hard to cut (I think my whipped cream was probably too soft). I want to make as a single layer this time. In your comments from the layer cake version, you say you double the recipe for a 13×9. But, when I followed your link to your single layer recipe in a 13×9 pan, the ingredients are almost identical for the layer cake recipe (not doubled) and in fact, you use way less sweetened condensed milk in the 13×9 version (5 oz, versus 9 for the layer cake). I’m a bit confused….. What is your best recommendation for a 13×9 version.
Hi Lynn, If you wanted to make a 2-tier 13×9 cake, you would double it, but the 2-layer round cake is essentially the same recipe as a single layer 9×13. I hope that makes sense! This recipe above is the recipe I would recommend for a 13×9 cake. This is how I make it when I want a 13×9 without any modifications.
I guess I didn’t explain myself very well. I don’t want to make a 2-tier 13×9! I want to make a single, 13×9. But am confused why that recipe calls for so much less sweetened condensed milk (5 oz. instead of 9oz) when all the other ingredients are basically the same as your 2-tiered round recipe. That is what is throwing me off. Is it a misprint, or some other reason you modified it? Thanks!
Ok thank you so much for clarifying – I did make a typo. Since it is 2/3 of a 14 oz can, that is technically 9 oz. Thank you so much for pointing that out! I have fixed it now.
Would it be OK to freeze this cake? I was wondering about after the syrup but defrost and ice once defrosted. Alternatively would making on Thursday be too long to serve on Saturday evening?
Hi Emily! I haven’t tested that so I can’t advise, However I think the sponge itself would freeze well but after you pour the milk mixture on the cake, once you take it out of the freezer it would defrost into a soggy mess.
Can I just leave the cake in the pan and do syrup/frost in there? I
Hi Aubry, Are you planning on serving it in the pan? I think that should work!
I always leave it in the pan as the pan helps the cake absorb the milky goodness! If im making for friends or party, i use a springform pan and remove it from the pan at the party.
Hey Natasha…Have been following your blog since long.I love your smile.Was looking for a good tres lesche cake rexipe and your page appeared…I was so glad.Last time i tried one recipe but the cake was burnt from below.Please can you let me know the oven settings??Do I have to switch on both Bottom and above heater or just botton heater to bake this cake???Thanks in Advance
I’m so sorry to hear that! Are you using a convention or conventional over? gas oven? I recommend checking the actual oven temperature with an oven-safe thermometer to make sure your account is properly calibrated.
Hi Natasha, my sponge often sinks and sticky on the surface after baking- any tips on how to avoid this-Thanks
Hi Ambika! 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!
Hi I do measure the measurements using a weighing scale and Kitchen Aid to whip the yolks and whites, probably will try whipping the yolks for longer next time
Hi Ambika, I went ahead and added the metric measurements in the recipe card. Now you can click a button and it will toggle between metric and US measurements. I hope that helps and I hope you love the res leches cake! 🙂
Hi I made this cake and it was great but the middle of the cake wasn’t soaked at the bottom like it should be. Could u tell me what I did wrong.
Hi, the only thing I could think of is maybe the syrup wasn’t distributed evenly? The center is usually slightly taller than the edges so I start soaking in the middle and work outwards and I use a spoon to soak the syrup for more even distribution. I hope that helps!
I made this yesterday for my birthday and today..super!!👌🏻😍
Happy Birthday, Kristi!! I’m so happy you enjoyed that!
thanks!! btw I use glass dish and the toppings are peaches and blueberries…super yum! my friends are asking me to bake this again next week..😊
Thank you so much for sharing that with me, Kristi!
Hi Natasha, First of all thanks for making this recipe so easy to follow. I have made this many times and it always turns out to be excellent! Could you guide me regarding the measurements to make this into a half sheet cake?
Hi Shefali! That is a great question. We actually have a. sheet version right here. I hope that helps!
Oh, that link brings me back to this very recipe. This recipe is for a 9 x 13 so a quarter sheet. I want to make a half sheet cake. Would you happen to know how I could adjust the measurements for that?
I haven’t tried that as a half sheet Shefali! I imagine 1.5 times the recipe maybe more may be needed. I would love to know how it turns out if you experiment.