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!
Tres Leches Cake
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. Tres leches cake is a popular cake in Mexico and Latin America. It really wouldn’t be a Cinco de Mayo celebration this easy cake recipe!
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”.
If you’re still meal planning for Cinco de Mayo then don’t miss my roundup of favorite authentic Mexican recipes!)
How to make Tres Leches Cake:
Start by combining flour, baking powder and salt in a large bowl. Separate the eggs and add sugar to the egg yolks. Mix well and add milk and vanilla to the same bowl. Pour the egg yolk mixture over the flour mixture and stir to combine. Beat the egg whites in a separate bowl, add sugar and beat to stiff peaks. Fold the egg whites into the batter and fold in to combine. Smooth the mixture into your 9×13 pan and bake for 25-30 minutes.
In the meantime, combine the three types of milk in a small bowl. Once the cake is cooled, poke holes all over the top and slowly pour the milk mixture over top. Refrigerate the Tres leches cake for at least 1 hour or overnight to allow it to soak up the milk.
Spread 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!
How to store Tres Leches Cake:
Store Tres Leches Cake in the refrigerator after coving it with plastic wrap or a secure lid. It’s best to store this cake for several hours or overnight before serving so that the cake has a chance to soak up the milk mixture.
If you have leftovers, they can be stored in the fridge for up to 3 days.
Can you make Tres Leches Cake ahead of time?
Yes, 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 chance to soak up some of the milk that was poured over top. You can store it with whipped cream on top as well or wait to top it with whipped cream before serving.
Is Tres Leches Cake made with oil or butter?
This tres leches cake is NOT made with butter or oil. And trust me, you won’t notice or miss those ingredients!
Consider trying these popular Mexican recipes:
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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 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs , separated
- 1 cup granulated sugar , divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 12 ounce can evaporated milk
- 14 ounce can sweetened condensed milk
- 1/4 cup whole milk
- 1 pint heavy whipping cream , for Whipping
- 3 Tablespoons granulated sugar or powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon , for topping
- Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
- In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
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).
- 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.
- 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.
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!
Recipe Video
*Depending on your oven and the pan you use, this cake may cook faster! Keep an eye on it around 25 minutes,
Serve with one of my authentic Mexican recipes!
Adapted from The Pioneer Woman
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
This post was originally shared in May 2015 but I’ve updated and revamped it to include new photos!
Dawn Vargas says
Fantastic cake recipe. Made it for the first time tonight. This was my first ever cake from scratch, and it was great! Directions were easy to follow, and it tasted amazing. Exactly what I expect for a Tres Leches cake. I did sub cake flour for all purpose flour, and I ‘might’ try substituting some of the milk with Rumchata next time. Has anyone tried this out?
yvettemiles says
actually i hope this works so my classmates would like it
Jules says
I am making it for my class too. I hope it turns out good. First time trying it.
J says
I have made this with spiced rum added to the milk mix (did not sub out anything, just added it in). I’m sure rumchata would work just fine too!
Jess says
This recipe was absolutely delicious and a total hit at 2 different parties for christmas eve and christmas. I live in southern California and we have a cuban bakery here that makes delicious tres leches that everyone loves but they all said this recipe was better…not too sweet! SCORE!
I did make 2 cakes but prepared them separately because I wanted to make sure my measurements were correct for both without having to guess how much to put in each batter. My cakes were perfectly cooked after 25min.
Also, this wasn’t my first time making whip cream, but a trick I’ve learned and always use when making whip cream is putting the mixing bowl in the fridge for at least an hour before you’re going to make it and the cream thickens so much faster when whisking/beating with an electric mixer.
Thanks so much for sharing your recipe!
marlene jones says
I freeze the bowl and beaters for 2 hours before making the whipped cream 5o ensure its extremely cold. My cream is divine too.
Bunny says
Is it ok to use nonfat milk?
Lauren Allen says
It would work fine
Nicole says
Loved this! It was super easy. After baking the cake I put in the freezer to help it cool down faster and I only soaked it for 20 min. before eating. Delicious. However, I would definitely not add in any sugar to the cake part as the milk mixture is very sweet.
Susie says
Made this cake tonight as a test cake for my son’s birthday. I used round cake pans since I wanted it to be a birthday cake style…top layer didn’t soak up the milk as well as the bottom layer. Cake was amazing! I have never had it before and will be making for his birthday on the 21st. Any suggestions for the cake pan? I tried to put a photo of the cake but I couldn’t figure out how to load it.
Avery says
Hi, I was just wondering if it would still work okay in an 8″x 11″ pan? I don’t have anything bigger but don’t want it to be too thick and end up not being wet enough…
Thanks in advance for any advice!
Lauren Allen says
There’s too much cake volume in this batter for that size pan so you could either discard some of it, or use the extra batter in another pan or to make cupcakes.
Susie says
I used an 8×11 tonight. Cake is taller and need 30 minutes in my oven. Only used three quarters of the milk, was afraid the cake woukd be soggy. Turned out beautiful.
Beth says
Can it be refrigerated until the next day? I’m making it tonight and it’s late. Can I put it in the refrigerator on the bottom so it doesn’t get too much ligh? Will it taste the same? Do you suggest doing the whip cream in the morning or can I do everything tonight and then eat it tomorrow? Sorry for all my questions!!!
Lauren Allen says
Yes, it’s best if it’s refrigerated overnight. The whipped cream would be fine overnight too. Enjoy!
Belinda says
So i have not tried this yet but where do you get the different types of milk?
Lauren Allen says
Evaporated milk and sweetened condensed milk can be found in the baking aisle (in a can) typically right near to each other.
Nicole says
I am not a baker at all, but I still asked for a KitchenAid mixer for Christmas and used this recipe to make my first cake for my boyfriend’s birthday. It turned out AMAZING. After posting on social media, now my best friend wants me to make her this cake, but I would like to make a smaller version.
Would a round 9×9 cake pan call for halfing the recipe? Or would it be the same steps and ingredients?
Please let me know, thank you!
Lauren Allen says
The volume of batter for a 9x13in pan is about 14 cups and the volume for a 9” pan is about 8 cups, so if you cut the recipe in half it would work, but it would be thinner than how the cake turned out for you the first time.
Cheryl says
Hi, I want to make this dessert for my upcoming dinner party. I was wondering if the 350 F is for a fan-powered oven? Or a conventional oven. I have a fan oven and don’t want to burn the cake! Thanks.
Lauren Allen says
Hi Cheryl,
350 is for a conventional oven!
Abby says
Made for a fiesta themed party and all my friends loved it and ate seconds. Will definitely make again. Cake was done in 25 minutes at 350 in my oven, so make sure to check on it at 25 minutes.
Emily says
Is it supposed to shrink away from sides when cooling
Lauren Allen says
Depending on what kind of pan you use it may do that, yes 🙂
Jessica Baumgartner says
Darling, traditional Tres Leches Cake has a merengue frosting.
Iya M says
How do you keep the cake moist? I have to take this cake in for a school project on Spanish foods, and I don’t want it to dry out. Should I cover it with aluminum foil?
Lauren Allen says
I wouldn’t worry about it drying out–just cover it tightly with plastic wrap or tinfoil 🙂
Noura says
Hi dear ,
how it make this cake with out any oil vegetable or butter !!
Lauren Allen says
You don’t need oil or butter for this cake.
Stephanie says
I made this for a staff meal dessert at the restaurant I work at and everyone raved about it! It was so delicious!
Jennifer says
I am making this for my Venezuelan husband and he is excited! The cake looked beautiful and even when I took it out of the oven but it kind of sunk and collapsed on itself, especial in the middle. I’m sure it will taste delicious but it looks a little thin and it doesn’t look as nice as yours. Do you know why this happened?
Ann says
This cake is soooo delicious. Served it to my Cuban boyfriend and he said it was better than his Mom’s Tres Leche! I’ve made it 3 times since and consistently get rave reviews! Love, love, love this recipe!!!