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This tres leches cake recipe is simply the best! Soaked in a mixture of three milks and topped with whipped cream, it’s light yet creamy and moist without being soggy or mushy. The perfect dessert for any occasion!
I can’t think of a single celebration growing up that didn’t have tres leches cake on the table. Birthdays, quinceañeras, baptisms, graduations — this cake was always a must! It’s the kind of dessert that makes everyone’s eyes light up when they see it, and once you take a bite? Game over.
It’s light and creamy, sweet but not overwhelming, and perfectly soaked without being soggy or mushy. And the best part? It’s easy to make at home!
What Is Tres Leches Cake?
Tres leches cake (which means “three milks cake”) is a popular Mexican and Latin American dessert made from a light sponge cake that’s soaked in a mixture of three milks — sweetened condensed milk, evaporated milk, and whole milk — and topped with whipped cream.
It’s light and airy, thanks to the egg whites that are whipped and folded into the batter, and it’s soaked in the creamy milk mixture without being soggy or mushy. It’s truly the best cake!
Ingredients You’ll Need
- Sweetened condensed milk: The first milk in the three-milk mixture. Adds sweetness and is thick and creamy.
- Evaporated milk: The second milk in the three-milk mixture. Adds richness and creaminess without making the cake too heavy.
- Whole milk: The third milk in the three-milk mixture. Helps balance out the sweetness.
- Eggs: The yolks and whites are beaten separately to create a light and airy texture.
- Cinnamon and vanilla extract: Adds warm, traditional Mexican and Latin-American flavors.
- Heavy cream: Used to make the fluffy whipped cream topping.
These are just some of the key ingredients. For the full recipe, see the recipe card below.
How to Make Tres Leches Cake
Mix the wet and dry ingredients: Combine the all-purpose flour, baking powder, cinnamon, and salt in one bowl and the egg yolks, sugar, vanilla extract, and milk in another bowl. Then, mix together until just combined.
Beat the egg whites: In a separate large bowl, beat the egg whites and sugar on high until shiny, stiff peaks form.
Fold: Gently fold the stiff egg whites into the batter until they’re just combined and no white streaks remain.
Bake: Pour the batter into a well-greased 9×13-inch baking pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Poke holes: Use a fork or wooden skewer to poke holes all over the cake (make sure to go all the way to the bottom) to help the three-milk mixture fully soak in.
Pour and soak: Combine the sweetened condensed milk, evaporated milk, and whole milk in a large bowl, then pour all over the top of the cake. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the cake to fully absorb the liquid.
Top with whipped cream and serve: Beat together the heavy cream, sugar, and vanilla extract in a large bowl on high stiff peaks form, and spread all over the top of the cake. Sprinkle with a dusting of cinnamon and serve with strawberries, if desired.
Recipe Tips
- Whip the egg whites in a clean bowl. Make sure the bowl you use to whip your egg whites to stiff peaks is completely clean and dry. Any grease, water, or residue can prevent the whites from whipping properly.
- Don’t overmix the batter. When combining the egg whites with the rest of the batter, fold them in gently to keep as much air in as possible until there are no egg white bits or streaks left. This is what helps keep the cake fluffy. I like to use a rubber or silicone spatula for this step.
- Let it soak. The longer it sits, the better it gets! I recommend at least 2 hours, but overnight is ideal to get all the moisture distributed.
Frequently Asked Questions
No. Tres leches cake is supposed to be moist but not soggy or mushy. The sponge cake should absorb the three-milk mixture without completely disintegrating and falling apart.
Tres leches cake needs to soak for a minimum of 2 hours, but preferably overnight, to allow the three-milk mixture to fully and evenly absorb.
Sort of. I recommend baking the cake, letting it cool completely, wrapping it in plastic wrap, and placing it in a large bag to prevent freezer burn. It can be stored in the freezer for up to 3 months. To serve, let it thaw completely, then follow the remaining instructions to soak the cake in the three-milk mixture and top with whipped cream.
Make Ahead and Storage
- Make ahead: Tres leches cake is perfect for making ahead since it’s often better after it’s been soaking overnight. It can be made up to 3 days in advance, but the whipped cream should be spread over the cake just before serving for the best flavor and texture.
- Storing: Leftovers can be stored covered in the refrigerator for up to 5 days.
Want more tres leches cake variations? Try my chocolate tres leches cake, pumpkin tres leches cake, and apple tres leches cake.
🌟 Did you make this recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others. 🌟
Tres Leches Cake
Ingredients
For the cake
- Cooking spray, olive oil, or butter, for greasing
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine salt
- 5 large eggs, whites and yolks separated
- 1 cup granulated sugar, divided
- 2 teaspoons vanilla extract
- ½ cup whole milk
For the milk mixture
- ½ cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
For the topping
- 1 pint heavy whipping cream
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- Optional: sliced strawberries and ground cinnamon
Instructions
- Make the cake: Preheat the oven to 350°F. Liberally grease a 9×13-inch baking pan with cooking spray, olive oil, or butter and set aside.
- In a large bowl, combine the flour, baking powder, cinnamon, and salt.
- In a medium bowl, beat together the egg yolks and ¾ cup of the granulated sugar on high using a handheld or stand mixer for about 1 minute until the yolks are pale yellow in color. Add the vanilla extract and whole milk and mix again until just combined.
- Pour the wet ingredients into the dry ingredients and mix together until just combined to form a batter.
- In another large bowl, beat the egg whites and remaining ¼ cup of granulated sugar on high speed using a handheld or stand mixer until shiny and stiff peaks form.
- Gently fold the stiff egg whites into the batter with a silicone spatula, scraping the sides and bottom of the bowl as needed, until just combined and no white streaks remain.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool to room temperature, then poke holes all over the cake with a fork or a skewer.
- Make the milk mixture: Whisk together the whole milk, sweetened condensed milk, and evaporated milk in a medium bowl.
- Slowly pour the three milk mixture all over the top of the cake. Cover and refrigerate for at least 2 hours, preferably overnight, to let the cake fully cool and absorb the liquid.
- Make the whipped topping: Beat the heavy cream, sugar, and vanilla extract in a large bowl on high using a handheld or stand mixer until stiff peaks form. Cover and refrigerate until ready to serve.
- Spread the whipped topping all over the cake. Garnish with dusting of cinnamon and sliced strawberries if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in February 2018 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin and Erin Jensen.
What an easy and satisfying recipe!!! I had most of the ingredients in the panty minus 2, so a bonus, cost efficient. My entire family loved it! Needless to say, I can’t wait to try the other Tres Leches Cake!
Made this recipe with my daughter and had so much fun… the cake was delicious and super moist, just like I like I love a tres leche cake!
Made this cake for my birthday! I let it sit overnight & throughout the next day and it came out perfect! My entire family loved it and is even requesting it for the holidays. Thank you!!
One of my favorite desserts ever! I topped it with whipped cream, cocoa powder and chocolate shavings. Delicious!
This Tres Leches Cake — !que rico! Ha! I made exactly as written, using Mexican vanilla, and it was perfect. And perfectly easy. I made it on a Fri night, allowing the sponge to soak up all the leche goodness, until serving it at a Sunday lunch. Everybody loved it! Oh, the one thing I didn’t do was top with strawberries, just sprinkled with cinnamon. Thanks Isabel!
I made this cake for Easter exactly as the recipe calls for and it was fantastic!!! My mother in law said I am in charge of dessert at all family get togethers from now on. The cake is delicious, the directions are easy to understand and follow and the results are amazing. I was so proud of myself, I have been making so much from this site and it was finally time to leave a review. If you are thinking of making this jump right in, follow the steps and impress your family. Thanks Isabel
Any suggestions to make this as a 6inch cake?
Hi Cari! This recipe can fill 4 six-inch cake pans. I hope this answers your question!
How far in advance is it okay to soak the cake before having it? Thank you!
Hi Melissa! I personally think the longer it sits the better it gets! So you can make it 1-2 days ahead of time so it really soaks up the flavor of the milk mixture.
Is 1 Tbsp the right amount of baking powder? It seems excessive.
You said it’s similar to a sponge they have zero bp. I’m cooking for my new grandson by marriage and can’t blow this cake. Love your site.
Beginning to use your recipes. Thank you for sharing your delicious family history.
Hi Renee! Yes, that’s correct. The texture of this sponge is a little different than the traditional sponge cake since it has to absorb the three milk mixture, but rest assured it will come out delicious!
Made this cake for super bowl Sunday and I didn’t even get to try it because it was all devoured so fast! But everyone said it was amazing! Even though it was my first time ever making a tres leches cake the recipe was so easy to follow and was very simple to make. This will definitely be my go to recipe for all the parties from now on!