Tres Leches Cake
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My Tres Leches Cake is designed to be soft, perfectly moist, and NOT soggy! It’s made with a homemade vanilla cake soaked in three milks and topped with whipped cream. You’ll be amazed at how incredible this tastes! Recipe includes a how-to video.
The Best Tres Leches Cake Recipe
Tres leches cake or “Three Milks” cake should be soft, moist, and super flavorful. My recipe checks every box, with a fluffy vanilla sponge cake soaked in three different types of milk and topped with whipped cream. With all that liquid, it’s easy to assume this cake would be soggy–but don’t worry, my recipe has been tested and perfected to be perfectly balanced and NOT soggy!
This is a cake that took me a long time to get just right. Because we’ll be drenching it with a mixture of milks, the base of this cake is critical (and is what took me the longest to perfect).
It needs to be light and airy, but sturdy enough that it doesn’t become a soupy mess. Pound cake is too dense, and classic vanilla cake disintegrates. Ultimately, a variation of my grandmother’s hot milk cake did the trick, and while the cake ingredients are almost identical, you’ll notice the technique is quite different (as is the resulting cake!). You’re going to love it!
What You Need
Here are the key ingredients in my recipe. Some of them may surprise you!
- Eggs. We’ll be using both the egg whites and yolks, but you’ll need to separate them first. Whipping the egg whites adds airiness to the cake without making it so delicate that it dissolves from the moisture of our three milks.
- Butter. Many tres leches cakes do not use butter, but after a lot of testing I’m firmly standing by this version. It produces a light but wonderfully flavorful cake that’s spongy, but sturdy enough to absorb all of the milk.
- Flour. I use all-purpose flour. Cake flour could be substituted if done properly.
- Milks. Precisely three of them. We’ll be using condensed milk, evaporated milk, and heavy cream along with just a drop of vanilla extract for our three milks. We’ll also need whole milk for the cake itself.
- Heavy cream. Some recipes use a third milk for the tres leches mixture, but I actually prefer heavy cream. It creates a perfect consistency and doesn’t make the cake soggy or soupy.
SAM’S TIP: I like to top off my cake with a sprinkle of cinnamon (freshly ground, if you have it!), but this is optional.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make It
- Whip the egg whites and 1 cup of sugar to stiff peaks, then set this aside.
- Beat together the butter and remaining 1 cup of sugar until creamy, then stir in the egg yolks and vanilla extract.
- Whisk together dry ingredients, then alternate stirring the whole milk and dry ingredients into your into egg yolk mixture.
- Gently fold in egg whites, then pour into a prepared pan and bake for 35-40 minutes.
- Let the cake cool for an hour, poke holes all over, and slowly drizzle with the three milks mixture.
- Cover and chill for a few hours or overnight before frosting with whipped cream and serving.
SAM’S TIP: If you’ve never whipped egg whites to stiff peaks before, it simply means that the egg whites don’t fold over or fall back into themselves when you pull your whisk straight out of the mixture. If you’ve made my meringues or white cake you’ve done this before! For a visual, check out my video below.
With most of my cakes I encourage you to play around with different frostings on top, but not so with today’s recipe. You need something light that pairs well with the milks-drenched cake and the whipped cream frosting is a classic for a reason!
Frequently Asked Questions
The true origins of this cake are actually widely disputed. Many Latin American countries have been named as possible points of origin, and some sources even cite Nestle as perpetuating this milk-heavy recipe as a way to sell more of their condensed and evaporated milk (a delicious marketing ploy, if you ask me).
Kind of. I don’t recommend freezing the cake after you’ve soaked it in the milk mixture. However, if you’d like to make this cake in advance you can bake the cake, cool it completely, and then tightly wrap it and freeze as you would any other cake.
Several hours to 1 day before you are ready to serve, thaw the cake and then follow the instructions in the recipe for drenching with milk and topping with whipped cream.
Traditionally this cake is made with evaporated milk, sweetened condensed milk, and whole milk. However, I found that using whole milk tends to make the cake a bit more soggy than is desirable, so for my tres leches cake recipe I use heavy cream instead.
This cake would be a great dessert after enjoying some taco salad or chips and queso!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Tres Leches Cake Recipe
Ingredients
- 5 large eggs, whites and yolks separated
- ½ cup (113 g) butter, softened
- 2 cups (400 g) granulated sugar, divided
- 1 ½ teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (235 ml) milk
LECHES TOPPING
- 14 oz (397 g) sweetened condensed milk
- 12 oz (340 g) evaporated milk
- ½ cup (118 ml) heavy cream
- ½ teaspoon vanilla extract
WHIPPED CREAM
- 1 ½ cups (355 ml) heavy cream
- ½ cup (65 g) powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon for sprinkling, optional
Instructions
- Preheat oven to 350F (175C) and spray a 9×13 glass baking dish with baking spray. Set aside.
- Place egg whites in a large bowl or in the bowl of a stand mixer and use an electric mixer or your stand mixer’s whisk attachment to beat until foamy. Gradually increase mixer speed to medium-high and add just 1 cup (200g) of sugar, adding about 2 Tablespoons at a time and allowing about 10 seconds after each addition. Increase mixer speed to high and beat until egg white mixture is thick and glossy and you achieve stiff peaks¹ (much like you are making a meringue).5 large eggs
- If you used a stand mixer, scoop egg whites into a separate clean bowl and set aside and carry on using the same bowl for the next step (no need to clean the bowl). If you used an electric hand mixer, just grab a new bowl at this point.
- Place softened butter and remaining 1 cup (200g) of sugar in bowl. Beat until creamy and well-combined.½ cup (113 g) butter
- Add egg yolks, one at a time, stirring after each addition.
- Stir in vanilla extract.1 ½ teaspoons vanilla extract
- In a separate bowl, whisk together flour, baking powder, and salt.2 cups (250 g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt
- Using a spatula and stirring by hand, alternate adding milk and flour mixture to your egg yolk mixture (I usually do this in about 4 parts, about ¼ cup of the milk at a time and ¼ of the flour mixture at a time).1 cup (235 ml) milk
- Once milk and flour have been stirred into egg yolk mixture, grab your egg white meringue from earlier and use a spatula to gently fold meringue into batter. Make sure it is completely combined and no white spots of egg remain, but use a gentle hand to not deflate the egg whites or over-mix the batter or you'll have a dense cake.
- Spread batter evenly into prepared 9×13 pan and transfer to 350F (175C) oven and bake for 35-40 minutes.
- Once cake has finished baking, allow to cool for about 30-60 minutes.
LECHES TOPPING
- Once cake has cooled (do not invert it, leave it in the cake pan), prepare topping by whisking together condensed milk, evaporated milk, heavy cream, and vanilla extract.14 oz (397 g) sweetened condensed milk, 12 oz (340 g) evaporated milk, ½ cup (118 ml) heavy cream, ½ teaspoon vanilla extract
- Use a large fork or a wooden skewer to poke holes all over the cake (poke down to the bottom of the cake pan). Pour milk mixture slowly and evenly over cake. Cover and transfer cake to refrigerator and allow to chill for at least several hours or overnight.
- Once ready to serve, prepare whipped cream:
WHIPPED CREAM
- Combine heavy cream, powdered sugar, and vanilla extract in a large bowl and use an electric mixer to beat until thickened and you achieve stiff peaks and a Cool Whip consistency.1 ½ cups (355 ml) heavy cream, ½ cup (65 g) powdered sugar, ½ teaspoon vanilla extract
- Spread whipped cream over tres leches cake and sprinkle with ground cinnamon, if desired.Ground cinnamon for sprinkling
- Slice and serve! Enjoy!
Notes
¹Stiff Peaks
Stiff peaks simply means that if you lift the beater straight out of the batter, the peak that forms will not recede back or melt back into itself. It should hold a tall, stiff peak, and if you turn the beater upside down the peak that has formed on the end of it should hold its shape as well. See photo in post or video for visual!How to Store
Store Tres Leches cake covered in the refrigerator for up to 3 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe originally published September 2019, it has been updated to include more information but the recipe is unchanged.
This was successful!! Very good I used a smaller and taller pan so it had to cook for longer (note) 3.5 inch deep and 7 inches wide . if u follow the instructions you’ll be fine.
I made this cake for the office. This cake was outstanding, the perfect balance of flavors and texture, everyone raved about it. Within ten minutes I had an empty pan, success!!
This is the first time making this cake but I wanted to have it for cinco de mayo.it was fabulous, ,
Easy to make and everyone went back for seconds. I have added it to my permanent recipe file Thank you!
I am not by any sense a baker but this recipe is awesome! I backed it for a Christmas cinco de mayo gathering and it went great. Thank you so much.
Hello! I was thinking of making this cake for a lunch party at work. Lunches will be spread out over a couple hours, so I was wondering if that would be a problem with the whipped cream topping? Would I be able to put the topping on the cake before I leave for work in the morning or should I wait to do that until lunches start?
Hi Alice! I personally wouldn’t leave the topping out of the refrigerator for much longer than 30 minutes, simply because it could spoil.
I’m making Tres Leches today (Saturday) and will let it sit in the fridge overnight. I need to leave early tomorrow, so is it okay to make the whip topping today, leave it in a bowl, and spread it tomorrow? Or is it better just to make it the day of?
Hi Molly! The whipped topping may need to be re-whipped briefly the next day, but it should still work. 🙂
I was able to use this exact recipe to make 10 mini tres leches! I wanted to trial it for some markets, it worked out great. I’m going to make full sized ones this weekend as well. For the mini ones I used 4×4 10oz pans from amazon and it’s the perfect size to have as a personal or share with a friend/significant other.
How long did you bake for and at what temperature?
How do I alter the recipe for a 9×9 pan?
Hi Isabelle! It would probably be something close to like a 30% reduction, which could be tough. I would probably recommend making the recipe as is and discarding any excess. Make sure to not over-fill your pan. Your bake time will be reduced. 🙂
A chopstick is the perfect size for poking the holes. I keep one in my tool rack for just this purpose.
Great idea, Bruce! 🙂
I am excited to try this recipe! Can you tell me if it is possible to serve it outside of the baking dish and on a cake board?
Hi Staci! This one will definitely be tough to do that. I won’t say it can’t be done, just that it could be pretty challenging to do. 🙁
This is by far the best cake I have ever had, literally. It’s so moist and flavorful. We served ours with fresh strawberries and raspberries.
I would like to make this for my daughter’s Spanish class and that thinking I would bake it in an aluminum pan for easier transport. I always put a baking sheet under them when I bake, do you think that will work with this recipe?
Hi Mindy! I haven’t tried it, but I think that could work. 🙂
Hi Would you change anything for high altitude?
Hi Jessica! Unfortunately I don’t have much experience with high altitude baking so I can’t advise. Hopefully someone else can chime in with any tips.
9×13 is too much for us.
if I bake in an 8×8 pan I believe I would halve all the ingredients but not sure how to do that for the 5 eggs? any advice?
You can pour out half of the white and for the yolk lightly scramble it and pour off half of it 🙂
This cake is absolutely delicious. I don’t know anyone who I have made this for that hasn’t loved it. It seems strange to pour the milk over it, but it is just so delicious. It keeps a long time.
My son asked for this type of cake for his birthday which I have never made before. I came across your recipe and decided to give it a try. I followed it step-by-step and it came out perfect. I was able to use my KitchenAid mixer for the first time ever and now I signed up for your email newsletter so I can try more of your delicious recipes . I am no baker and have been intimidated by trying things but this made me feel like one! Also my son loved it! Thank you!
You will adore all her recipes. I have had success with so many of hers.