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 made this yesterday, followed the recipes exactly and it came out PERFECTLY! Thank you!
So great to hear that! Thank you for giving this recipe an awesome review!
Hi Natasha, I followed the instructions but made a blunder. I used an electric mixer to mix egg whites with the batter and now my cake is extremely hard at the center.
Do you think this is the reason why my cake turned out hard or there could be another reason too?
Please let me know ASAP
Hi Maha, I haven’t had that experience but I’m curious it was an issue with the measurements of the dry ingredients. this post on measuring may be helpful.
Hello Natasha, your receipts are great!!
My husband has celiac disease, allergic to gluten, can I use almond flour/ corn flour instead of wheat flour?
And if I use substitute for wheat flour should I change other ingredients?
Thank you for your response
Hi Nisrine, I have not tested this with a gluten-free substitute to advise. If you experiment please let me know how you like that.
Can I use 2- 8×8 non stick disposable bakeware? If so, how long should I bake these if dividing your recipe into these two pans?
Hi Diana I haven’t tried baking this in disposable bakeware so I’m not sure if the baking time would change. You might check the instructions on our layered tres leches cake which we baked in 2 9-inch pans to help gage the baking time.
Can evaporated milk be replaced with something
Someone else commented that they used coconut milk and the result was great too
Hi Natasha,
I hope you’re doing well! Like many, I’ve been baking lots during this crazy time and have made this delicious tres leches cake which my family loves. Although, I was wondering if you think this recipe could adapt well into cupcakes? Do you think this would work/are there any changes to make? And if so, how much would the cupcake tins be filled? Thanks so much in advance!
Hi Kelley, 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.
Thank you so much for sharing your delicious recipe. I enjoy making them and family enjoy eating them.
You’re welcome, Erma. It’s my pleasure to be able to help you cook delicious recipes for your family. Thanks for your great review!
Is there any other pan I can use in stead ?
Hi Serenyti, what kind of pan are you looking to try this with?
Can you use a glass pan?
Yes you can use a glass pan.
Should the cake be completely cool before adding the milks ?
Hi Terumi yes, the cake should be cooled before adding the milk.
Hi! Can I use cake flour instead of all purpose? Would the measurements be the same?
Hi Kris, I haven’t tested this with cake flour but I think that would result in too light of a crumb for this cake which is normally a fairly sturdy/heavy cake with all of the milk syrup.
My husband has requested this for his birthday! Results coming soon!
He will absolutely love this. Happy birthday to him in advance!
Can I use something besides evaporated milk & condensed milk ??? I don’t have it here
Hi I suppose you could make a sweetened heavy cream and milk mixture instead but you would have to sweeten it. You might google some substitutions. I won’t be able to provide you with specific without testing that out myself.
Should I sift the flour before or after I measure it?
Hi, I sift the dry ingredients together after they are measured.
Love this recipe. First time making this cake. Thanks. Came out moist and so good. I am a chocolate cake fan. But this cake is my new favorite.
I’m so glad you found a favorite, Indira! Thank you for that feedback.
I made this cake and I loved it as well as everyone else in my family! It was gone first! Just perfect!!! Thank you!!!!
That’s so great! It sounds like you have a new favorite, Alexa!
Not sure what I did wrong.. the caje was tittally thin in the center … how can I fix this?
Hi Chanda, 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!
Hi Natasha
Could I use gluten free flour or almond flour?
Thanks You
Hi Ilina, I have not tested this with a gluten-free substitute to advise. If you experiment please let me know how you like that.
Hey Natasha,
That was an amazing recipe and my cake turned out beautiful and delicious but it had a bit of eggy taste to it. What can be done to avoid that?
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.
Looks deliciousI wanna try your recipe.Whats the size of the casserole dish?
We used this 13×9-inch Casserole dish here.
I love, love, love all your recipes! The tres leches recipe was outstanding!!! So delicious! My family couldn’t stop complimenting me! Thank you!!!
Aww that’s the best, Francis! I’m so happy you’re loving our recipes! I’m smiling big reading your comments.
Hi. I’m planning on making this cake for my dad’s birthday, but he likes his tres leche cake with chocolate frosting. Do u recommend a chocolate frosting recipe that would taste good with this cake?
Hi Maryam, I have seen chocolate tres leches cakes online but they are typically made with a chocolate cake base and chocolate frosting. I haven’t tested those myself though.
Natasha I’m so thankful I have found you…Your recipes are so easy to follow! As for this cake…it is one of the most delicious things I have ever tasted!And really easy! Keep up the good work!
That’s so great! It sounds like you have a new favorite!
Just made this one–it’s another hit recipe from Natasha’s kitchen! Thanks for the recipe, it’s light, moist, not overly sweet and a little different, definitely a memorable cake.
That’s just awesome!! Thank you for sharing your wonderful review Paige.
Hi Natasha! I have been planning to try 3 milk cake for alot of time and have gone through alot of recipes. I have a reallyyy good feeling about this recipe after seeing the pivtures and going through the review. So i was hoping to make this tomorrow. I just have one question. I wanted to make a 3 layered cake. Can u please confirm if this cake will hold up as with whipping cream used between the intermediate layers? Thanks in advance
Hi Elena, I really haven’t tried making this as a 3-layer cake. I have a 2-layer tres leches cake here so you can see how it works as a layered cake. I hope that helps.
How does this hold up if made the night before? Maybe frost the day of? I thoroughly enjoy your recipes and videos, btw…thank you!
Hi Tiffany, 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.
Best tres leches cake ever. I have been craving this cake for a long time, but I didn’t want to buy it outside because of the current situation. I was afraid it wasn’t going to be good, but it was perfect!!!!
That’s just awesome!! Thank you for sharing your wonderful review, Hind!