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!
It really wouldn’t be a Cinco de Mayo celebration without some Tres Leches Cake! (If you’re still meal planning for Cinco de Mayo then don’t miss my roundup of favorite authentic Mexican recipes!)
If you’re reading this than I’m hoping you’ve heard of Tres Leches Cake or “three milk” cake. This classic Mexican cake is one of my favorites of all time!
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”. Then you smooth fresh, sweetened whipped cream all over the top and finish it off with a sprinkle of cinnamon, and some fresh sliced strawberries if you want. It’s DIVINE. One of the easiest cakes to make and it’s always, always a crowd pleaser!
The BEST authentic 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!
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs ,separated
- 1 cup sugar ,divided
- 1/3 cup whole milk
- 1 tsp vanilla
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened, condensed milk
- 1/4 cup whole milk
- For Topping:
- 1 pint Heavy Cream ,For Whipping
- 3 Tablespoons Sugar
- 1/2 tsp vanilla
- ground cinnamon ,for topping
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Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
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In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
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Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 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).
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Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
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Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in it.
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Bake for 35 to 40 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.
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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.
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Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
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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!
Adapted from The Pioneer Woman
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This post was originally shared in May 2015 but I’ve updated and revamped it to include new photos!
Alicia R says
Going to make this for Cinco de Mayo!!
Lauren Allen says
Awesome! Let me know how you like it!
Jodi Mosqueda says
this is almost exactly like my recipe and I always get rave reviews.
Lauren Allen says
It’s a great recipe and always a fun cake to bring to parties!
ashleigh says
Do you ice the cake prior to refrigerating overnight or after ?
Lauren Allen says
Either way works! I personally like to add the whipped cream right before I serve it.
Francine Lopacinski says
This is my first time making this cake. I made it for our office Cinco de Mayo celebration. It was easy to make and was delicious! Only change I made was to use all of the milk mixture (rather discarding “about a cup”). My cake baked a bit faster than normal so I think it needed the little bit of extra liquid. The final cake was perfect. Thumbs up from Tres Leches lovers.
Amanda says
This recipe was DELICIOUS!!! Everyone loved it! This will be a family favorite. So so good! Thanks for sharing!
Wendy says
Planning on serving this at a Mexican themed bridal shower, could I make this into cup cakes for easier distribution?
Lauren Allen says
Hi Wendy, I haven’t tried this as cupcakes, but im pretty confidant it would work great. I would make them a day head to allow the milk to soak up into the cake more so they’re not super liquid-y. I would even cut down on the milk you pour over them by 1/2 cup.
Faatimah says
HI
I want to try this cake but does it come out really sweet ?
Can I omit some of the sugar in the cake or leave it out altogether?
Thanks
Lauren Allen says
I haven’t tried omiting the sugar so I can’t say for sure. The baked cake is not overly sweet. It’s when you add the milk mixtures that it’s made sweeter.
Trinity says
I made this cake ,, followed the ingredients an it did not turn out right at all. It’s like my cake floated on top of the milky substance I pored over the top ,,, it was very soupy .. an same with the whip cream part for the top ,, it didn’t thicken up an separated on the cake.
Lauren Allen says
You baked the cake first, right? Before adding the milk on top? If your whipped cream didn’t thicken, it needs to be beat for longer. You want to smooth it over the cake when it’s very thick and “whipped”.
Carly says
I just made this and it came out super thin, and I’m wondering why. Has this ever happened to you?
Mary C says
Awesome recipe! I’ve already made it twice (in two weeks) and can’t get enough of it. Love the combination between the milky sweet cake with the cinnamon and slightly sour strawberries. My only trouble is that the cake falls when it cools so there is a little cake climbing the pan. I think it also makes the cake a bit denser than your pictures show. I do whip everything by hand because I don’t have a mixer. I wonder if that is the problem….