The BEST authentic homemade Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites! 

Want more dessert recipes? Try my Sticky Toffee Pudding, Chocolate Mug Cake, Key Lime Pie, or Apple Crisp!

A slice of Tres Leches Cake with a sliced strawberry on top, served on a plate.

Every person in my family would rank Tres Leches Cake in our top favorites of all time! I love that it's not overly sweet, it's super easy to make, I can make it in advance, and its absolutely delicious! We make it really often, especially when we're having a bunch of other Mex

ican food favorites to serve with it.

What is Tres Leches?

Tres leches literally means, “three milks”  and Tres Leches Cake is an ultra light sponge cake soaked in a sweet milk mixture.  It's popular in Mexico and Latin America and throughout the United States as it's often available at Mexican restaurants.

The cake is similar to an angel food cake. The whipped egg whites in the batter make it extra light and spongy. After baking the cake you poke holes in it with a fork and pour three types of milk over the top–evaporated milk, sweetened condensed milk, and whole milk–hence the name “tres leches”.

How to Make Tres Leches Cake:

  • In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
Egg whites in a mixing bowl, egg yolks in a separate mixing bowl, and flour, baking powder and salt in a third mixing bowl.
  • Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  • Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
Whipped egg whites added to the batter for tres leches cake.
  • Pour batter into pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
Cake batter smoothed into a 9x13 inch baking pan.
  • Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
  • Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
Milk mixture being poured over a cake in a pan, with holes poked in the cake.
  • In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake.
Whipped cream being spread over the top of a cake.
  • Serve with a sprinkle of cinnamon on top, and fresh sliced strawberries, if desired. Store Tres Leches Cake in the refrigerator, covered, for 3-5 days.
A pan of sliced tres leches cake with a piece removed.

Make Ahead and Freezing Instructions:

You can make Tres leches cake 1-2 days in advance.  In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture.

No oil or butter in the cake?

That's right, this Tres Leches Cake is NOT made with butter or oil.  The egg whites are the main leavening agent that give it a sponge cake texture, and the three milks poured on top get absorbed by the cake, making it moist without the need of oil or butter.

Serve Tres Leches with:

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Recipe

A slice of Tres Leches Cake with a sliced strawberry on top, served on a plate.
Prep 1 hour 30 minutes
Cook 40 minutes
Total 2 hours 10 minutes
Save Recipe

Ingredients
 
 

Cake:

Milk Mixture:

Whipped Topping:

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
  • Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
  • Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
  • Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
  • Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
  • Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
  • In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

Notes

Store Tres Leches Cake in the refrigerator, covered, for 3-5 days.
Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. 
Freezing Instructions: The baked and cooled cake can be frozen for up to 3 months, covered well. Thaw overnight in the fridge before pouring the three milks on top.
Smaller servings?  Try my Tres Leches Cupcakes.

Nutrition

Calories: 433kcalCarbohydrates: 50gProtein: 9gFat: 22gSaturated Fat: 13gCholesterol: 152mgSodium: 171mgPotassium: 344mgSugar: 41gVitamin A: 865IUVitamin C: 1.7mgCalcium: 242mgIron: 1mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe May 2015. Updated April 2017 and May 2021.

Recipe adapted from The Pioneer Woman.

Process photos by Nikole of The Travel Palate

This post contains affiliate links.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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4.96 from 3946 votes (3,278 ratings without comment)
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Victoria
8 days ago

5 stars
The best cake I’ve ever had in my life. My family is always asking when I’ll make again! I’m back on here cause making it AGAIN just thought I’d leave a comment as well.

Katie M.
3 months ago

5 stars
Not gonna lie, I was very skeptical when the cake came out of the oven as it was looking very thin and a little over baked. But I stayed the course and I brought the cake in for my team’s monthly birthday celebration and it’s literally the top of the entire office. We have a very diverse Latin team and everybody thought the cake was absolutely delicious.

Rebecca Shapiro
4 months ago

5 stars
This cake is so so good omg. Never had a tres leches cake before making it and now it’s my new favourite dessert.

Jpeg
4 months ago

5 stars
My 6 year old son who only eats chocolate cake proclaimed this was the best cake in the world and is begging to have it for his upcoming birthday and my 3 year old daughter, who usually just eats frosting off cake, literally inhaled her slice. Suffice to say, this was a huge hit!

This was my first time using the whipped egg white method for cakes, so I was nervous, but it was way easier than I expected! Overall it was a very easy and effective recipe. I will definitely be making it again.

Celesta
4 months ago

5 stars
I’m not Mexican, but I make this for my relatives who are born and raised, and they say this is the best tres leches cake they have ever eaten. I make it with 1-to-1 gluten free baking flour and nobody knows the difference. I also use just the cake part for my strawberry shortcake because it holds up to strawberry juice just like it does to the milk and doesn’t turn to mush. It’s the best!!

Mariah
3 months ago
Reply to  Celesta

I just made one with the king Arther’s 1:1 gf flour, I’m currently waiting for it to cool to pour the milk over! Wish me luck. I told my son I’d make him a regular flour one if the gf isn’t good, but I’ve never had Tres’ leches cake and I have celiacs and wanted to be able to try it!

Ash
6 months ago

5 stars
Just wanted to say I live at 5k feet up and I did not need to make adjustments for high altitude. Also, this recipe is amazing!

Alena K Allred
10 months ago

5 stars
My son wanted a Tres Leches cake for his birthday. I have never made one before. This recipe was easy to follow, and the cake turned out perfect! Thank you! This recipe is now added to our family favorites!

Abby
11 months ago

5 stars
THE best Tres Leches recipe I have come across! I make it about six times a year and it is always a huge hit at family gatherings. The sponge cake itself is tender and has just the right amount of texture to hold the milk mixture without losing volume or falling apart.

Heather
1 year ago

5 stars
This cake!! Wow!! So delicious and so fun to make. A definite crowd pleaser. It will be a new family favorite for sure.

LandonN
1 day ago

5 stars
Sept. 16 Latin Celebration Potluck – this was a winner!

Maddy
7 days ago

I’m not a baker at all, but this cake was so easy and turned out so great! I basically make it once a week now, it’s become a new hobby and addiction of mine. So delicious and easy to follow instructions for beginner bakers like me! Thanks for sharing!

Becky
8 days ago

Is this recipe possible to make using a bundt cake mold? If yes, how do I soak it with the milk mixture?

Admin
7 days ago
Reply to  Becky

Yes, you can definitely make it in a Bundt pan—just be sure to grease it really well so it doesn’t stick. After baking and letting it cool slightly, flip it out, poke holes all over (even upside down), and set it on a rimmed plate. Slowly pour the milk mixture over the top, letting it soak in. It might get a little messy, but the flavor and texture will still be dreamy. Let it chill in the fridge, then top with whipped cream and cinnamon like usual!

Cameo
8 days ago

5 stars
I am so glad I chose this recipe. I made a tres leches cake for the first time ever and it came out PERFECT! I have a tough 12 year old critic who lives tres leches cake and she said this was the absolute best she’s ever had, better than any store bought, custom made or restaurant and I have to say I agree! Follow the recipe step by step EXACTLY how it is written. I had to look up a few terms and videos to understand “stiff peak” and such, but this will give you amazing results. The recipe calls for tablespoons of powdered sugar for the whipped topping, I used 5 because I wanted it a little sweeter. I let it sit for 8 hours in the fridge and it came out perfect, both texture and flavor. Save this one, it’s a great recipe – thanks!

Mercedes
9 days ago

5 stars
I have made this recipe a few times now and EVERY time people love it! Absolutely my go to recipe and definitely recommend! To the creator – thank you! May I ask you, if I add cocoa powder to the cake recipe do you think that would come out as a delicious chocolate cake ? I been wondering about a chocolate recipe!

Admin
7 days ago
Reply to  Mercedes

So glad to hear it’s become your go-to—love that! And yes, adding cocoa powder could totally work to make a chocolate version. I’d start by swapping about ¼ cup of the flour for unsweetened cocoa powder (so use ¾ cup flour + ¼ cup cocoa). That should give it a rich chocolate flavor without messing with the texture. Let me know if you try it—I’ve been tempted to test a chocolate tres leches too!

megan
10 days ago

5 stars
Entire family loved it! Perfect recipe

Cindy
12 days ago

Do you think I could use a sugar substitute?

Admin
12 days ago
Reply to  Cindy

Yep, you can sub in a sugar-free sweetener! Use a 1:1 baking blend like Swerve or Monk Fruit for the cake and whipped cream. For the sweetened condensed milk, look for a sugar-free version or make your own. Texture might be a bit different, but it’ll still work!

Akuku
16 days ago

5 stars
Perfect recipe. Easy and it came out delicious!

Krista
16 days ago

5 stars
First time ever making this cake and my goodness it’s amazing. Chocolate cake used to be my favorite, not anymore. When it came out of the oven I thought I over baked it but after continuing to follow the recipe it was amazing. I thought I over folded but it was perfect! Thank you for the recipe, it’s going in my book.

Kim
17 days ago

I don’t have a metal cake pan that size. Can I use glass or a disposable foil pan? I am not a baker, so any help is appreciated! 🙂

Admin
17 days ago
Reply to  Kim

Yes you absolutely can use a disposable foil pan!

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