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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The texture on this cake is amazing!!
Happy to hear that! Thanks for the great feedback.
Hi Natasha! Thanks for the recipe. I made it for a friend of mine’s birthday. I made it on two round pans instead of 13×9 casserole pan. I had a little bite, but is the cake supposed to be wet or did I pour too much milk? I will leave it in the refrigerator overnight. Hopefully by tomorrow morning, the liquid will absorb and won’t be too wet. Thank you for the great recipe!!
Hi HJ, this is a wet cake. We 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. If you are looking for a less wet cake you can use less syrup. I hope that helps.
Made this for the family, my oh my so delicious! Have made several of your recipes! I’m definitely a fan!
Fantastic! Thank you for the great review and I’m happy that your family enjoyed it!
Can I add more milk instead of all the eggs?
Hi Elizabeth, I haven’t tested that to advise but it might change the consistency if you use more milk than what’s in the ingredients.
Can I use a regular boxed cake mix to bake the cake then follow with the rest of your recipe?
I try to avoid using boxed cake mix as it can quickly become “soggy” since it’s not meant to absorb liquid.
Hello Natasha! This recipe looks delicious. Do you have any directions for making ahead or how long it will last for leftovers?
Thank you,
Jacquelyn
Hi Jacquelyn, 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.
This was so delicious and easy! I will make it again maybe for Cinco De Mayo?
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
Hi Natasha
Could I replace the flour with gluten free flour or almond flour?
It looks delicious
Hi Lina, I have not tested this with a gluten-free substitute to advise. If you experiment please let me know how you like that.
Delicious. Not overly sweet and cloying like some tres leches cakes are. Ratio of milks to cake is perfect. Had trouble with others causing a lake or not soaking the whole cake. This is my new go-to recipe! Thank you!!
Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!
Hi Natasha ! I’ve just made this amazing cake…it turned out perfect..so delicious. Was wondering if this cake can be put in the freezer?. It’s only my wife and I , and although I know we could easily eat it all in no time was wondering if it would taste the same after being frozen…Claude
Hi Claude, 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.
Made this for a family do and it came out beautiful. Lovely taste and texture enjoyed by all.
Thank you so much for sharing that with me and for giving great feedback!
I made this cake. I just loved it!!!!!!!
Now i’m planning to make this cake for my son’s birthday next month….
Thanks so much!!!!
You’re welcome! I’m so happy you enjoyed it!
Hi Natasha! I noticed you recommend using a casserole glass dish. If I don’t have one but I have a round cake spring form pan, can I use it instead? If so, what dimensions of the pan would work for this recipe?
Hi Katya. I used a 9×13 pan for this recipe. You can check this tres leches recipe too
thank you!
Hi Natasha.
Can I substitute 2% milk for the whole milk? Can’t wait to try it.
Hi Jen, yes 2% milk will work just fine.
Hi Natasha! I really love and enjoyed watching your videos. Today is my friends birthday and I am going to make her your Tres Leches Cake recipe, I hope it would be as good as yours 😊 By the way I’m from Philippines.
Much Love.
Aloha
Happy birthday to your friend and I’m sure it will turn out fantastic!
Oh she certainly did! It was my first time to make it and I am so glad that she loved it and so was her guests I am making another one for my sisters birthday on Sunday and I am making it a day ahead..
Thank you so much for this recipe
Much Love,
Aloha
You’re welcome! Aloha!
Hi Natasha – I made the Tres Leches Cake today. The flavor is amazing and the cake is so pretty. But, the cake didn’t absorb all the milks. There isn’t a lot of standing milk in the bottom of the dish, but a small amount. Why is that?
Hi Ann, I’m so glad you enjoyed that. We have a few notes on that in the recipe. Did you frost the cake after the syrup has been absorbed? or right after it is poured on to the cake? Also, I included notes about wiping down the platter with paper towels after you let it soak in for at least 30 minutes. I use up two paper towels to soak up the extra syrup that wasn’t absorbed by the cake.
Hi Natasha..can i make evaporated milk from milk powder..if yes then what proportion
Hi Deepika. I haven’t personally tried that yet for this recipe but if you decide to experiment, please share with us here how it goes.
Thank you for tres leches recipe.
You’re welcome! I hope you love it!
can I only put the whipped cream on the cake once I arrive at birthday party, I am afraid it will run off the cake
Hi Louise, You sure can. We do recommend refrigerating it so that it stays cool and sets.
Miss Beautiful Natasha thank you for sharing your yummy recipes every day loved it God bless you.
Aww! Thank you La Sofia. Blessings to you!
Natasha, it was good! My family loved it! The only think happened to my cake when it started to cool down it lost the volume on some parts and looked uneven. Any idea why?
Hi Maria, 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.
What was the stainless bowl you used it had measurements inside. Do u have a link?
Hi Pat, that was the bowl to our stand mixer, the Kitchenaid. I hope that helps. Also, you can find our favorite tools in our blog shop here.
Excellent. I followed the recipe exactly as it is and it was amazing.
Would you be able to make a chocolate version?
Hi Pai, I’m so glad you enjoyed it! To be honest I haven’t tried this as a chocolate cake. I would probably do some research online to see what substitutions others have made. Sorry I can’t be more help.