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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Hi Natasha! I have always had success with each of your recipes, and I love them! I just made this cake, and I did something wrong, though…for some reason, only the bottom half of my cake is soaked through with the three milks! So the top is really dry but the bottom is nice and moist. I did poke holes in the top, so I’m not sure why the mixture didn’t get soaked in on top… Was I supposed to poke the holes through to the bottom? What else could be the problem? Thanks!
Hi Katya, I haven’t had that happen. Did you pour slowly allowing the layers to absorb the liquid? Naturally, most of it will go towards the bottom but it should not leave the top dry.
hello…i love ur recipe and tried it but can u tell me is this cake be baked on both coils in an oven or just the bottom coil?
Hi Sana, our electric oven has a heating element at the top and bottom.
so we have to use both to bake this cake!
Outstanding! Tastes like the most airy, lovely, angelic dessert I’ve ever made! I was going to take a picture but the whole thing disappeared after I put it out for my family. My mother, who does not eat sweets, stole my dad’s cake and helped herself to another piece! Thanks for the recipe!
Hi Tammy, That’s just awesome!! Thank you for sharing your wonderful review.
Sorry but this reminded me of pouring milk over a car wash sponge. 🙁 Great flavor but for some reason the cake texture was off.
Hi Trudy, I’m sorry to hear that – this has been one of our most popular cakes. It is a spongy cake but definitely should not be like a car wash sponge. I am always happy to help troubleshoot. I would highly recommend watching the video to see where the texture was different in my process versus yours. The cake relies on the volume of the eggs for leavening in addition to the baking powder. Consider if any substitutions were made in the ingredients or changes in the process which may have affected the texture.
Hi Natasha, a quick question : are you using caramel sweetened condensed milk or regular ( your link directs to a caramel one). Thanks
Hi Ingrid, that is regular sweetened condensed milk (not dulce de leche or caramel). It’s just the product labeling which I agree is a little confusing.
Hi Natasha. Love your videos & recipes! Question: your link to your favorite electric mixer (mentioned during the Tres Leches cake video) is taking us to a white Proctor-Silex $19 mixer that doesn’t have the best reviews; but in the video you’re using a red KitchenAid hand-held. The one you’re actually using is the one I’m interested in. Do you have correct link? Thanks.
That’s so odd! I wonder if that specific seller changed the link on Amazon. I have updated the link to the correct one which is this handheld electric mixer by Kitchenaid. Thank you for letting me know!
I love the Tres Leches recipe. I try it.
It is one of our favorites! I hope you love this recipe!
Delicious , I put The same amount of sweetened condensed milk and heavy cream , it give more moist
Thank you for sharing! I’m so glad you loved the tres leches cake.
Oh so good! Made this for new year’s eve! We finished one whole in one sitting. Planning to make another one this weekend. Thanks for sharing! I love love love your recipes!
That’s just awesome!! Thank you for sharing your wonderful review!
Ahh-mazing!! It was our new year’s day cake and my husband, mom and 4 boys all LOVED it!
That is the best when kids (& the rest of the family) love what we moms make. That’s so great!
It’s an absolutely wonderful cake. Sooooo moist. Love from the first bite. That’s my number 1 cake now)))
That’s so great! It sounds like you have a new favorite, Oksana!
I made this cake yesterday for New Years eve and it was delicious. The only problem was that my cake sank when I left it to cool on the counter. I don’t believe there was a draft in the kitchen. Do you think it’s possible to leave it to cool in the oven with the oven door open a bit?
Hi Chenelle, you might just bake a few minutes longer, this is especially true if your oven tends to run cooler. If you haven’t already, I would recommend watching the video tutorial to see if anything looked different in the process or batter.
Hello dear Natasha
Thank you soooooo much for sharing your great recipes and happy mood with us. I have already tried a lot of your recipes and it is always a hit! Yummmmmy. I am cooking this cake this afternoon and it will be shared tomorrow for New Year 2020. So this is an opportunity to wish you and your family a very happy, healthy, joyful, yummy and friendly new year. A big hug from France.
That’s just awesome!! Thank you for sharing your wonderful review! Thank you for tuning in all the way from France! Happy New Year!
Made this for my wife’s birthday cake last night. It was fantastic! And it looked beautiful with strawberries and birthday candles! She and are having the “moistness factor” conversation this morning. That is a personal preference thing! But the flavor profile is spectacular. Our dinner guests were literally swooning around the table. Thanks for the great recipe!
You’re welcome! I’m so happy you enjoyed it, Mark!
I love your recipes Natasha! And I love you’re white baker with the handles…I NEED one in my life…can you tell me where to purchase one please!
Hi Maria, we used this baking dish here. I hope that helps.
Dear Natasha,
Thank you for sharing this recipe. I’ve always wanted to try making this cake but your instructions are the best ones. The cake cane out delicious and I have a feeling it won’t be the last one. Thank you!!! You’re amazing!!!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
After seeing this on YouTube, I made it for my family’s Noche Buena dinner last night! It was a hit with the family. The most important comment to me was it was not repugnant, now this may sound weird to some, but living in Miami, we eat a lot of Tres Leches at restaurants/Latin bakeries and usually it is swimming in a pool of the syrup and it is just too much. This recipe was easy to make and the instructions were very well explained. The syrup had just the right amount of sweetness and I will definitely be making this again!
Thank you for that awesome review, Claudia! You’re so nice!
I made this cake for Christmas Eve. I made it on the 23rd and kept it in the fridge overnight. It is delicious! I have never made Tres Leches before so this was my first time making it. Everyone loved it! I enjoyed it because it wasn’t as sweet as other cakes I’ve tried.
My family is used to a more soaked cake so if you’re looking for a really wet cake, then I suggest increasing the syrup a little.
The only thing I would do differently next time is to focus on pouring the syrup on the edges a little more. I mostly poured it in the middle of the cake and neglected the edges.
I can’t wait to make this again for the next special occasion.
I’m so glad you enjoyed this recipe, Lani! Thank you for the wonderful review.
I made this just now for tomorrow’s Christmas festivities. I am hosting and pray this is a huge hit!
Oh what a great choice for a Christmas dessert! I hope it becomes a new favorite for you!
THIS CAKE WAS A HUGE HIT!!! Delicious!!! I made it just as you had instructed to do and it came out perfect just like yours! Thank you so much for sharing this recipe. It is now added into my cookbook. Merry Christmas & Happy Holidays!
That’s so great! It sounds like you have a new favorite! Merry Christmas!
What kitchenaid mixer used?
Hi Elizabeth! We used a handheld mixer for this recipe.
I like the cake but I feel like I’m not feeling like it tastes like an authentic tres leches. The cake itself I feel is better if used with your other sponge cake recipe you have. This one is just missing something. Maybe it’s that eggy sponginess. So to clarify I made this and it turned out yummy but not exactly what I would call an authentic tasting tres leches cake.
Hi Lena, it is definitely different than the European sponge cake that you might be used to. It has all of the traditional parts and texture of an authentic tres leches cake. Maybe you have tried a different type of tres leches that you’re comparing to?
I think this has the most authentic homemade tres Leche cake that I’ve ever had. It’s perfect. Don’t change anything.
Hi Lynda, I’m so happy you loved this Tres Leches cake! Thank you for the great review.