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

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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.

4.1 166 votes
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4.96 from 3925 votes (3,278 ratings without comment)
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Katie M.
1 month 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
1 month 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
1 month 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
2 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
1 month 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
4 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
8 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
9 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.

Mary C
7 years ago

5 stars
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….

Cheryl
7 years ago
Reply to  Mary C

I suggest that you invest in a hand mixer. They are not expensive and that will make a difference. I couldn’t imagine how you could beat stiff egg whites by hand. You must be really strong!

Gail
4 months ago
Reply to  Cheryl

Same problem with electric mixer. Huge in ove fell cooling. Toothpick clean

Carly
8 years ago

I just made this and it came out super thin, and I’m wondering why. Has this ever happened to you?

Trinity
8 years ago

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.

Faatimah
8 years ago

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

Rusty
7 years ago
Reply to  Lauren Allen

You pair it with a coffee no sugar, it’s delicious.

Wendy
8 years ago

Planning on serving this at a Mexican themed bridal shower, could I make this into cup cakes for easier distribution?

Amanda
8 years ago

This recipe was DELICIOUS!!! Everyone loved it! This will be a family favorite. So so good! Thanks for sharing!

Francine Lopacinski
9 years ago

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.

ashleigh
10 years ago

Do you ice the cake prior to refrigerating overnight or after ?

Jodi Mosqueda
10 years ago

this is almost exactly like my recipe and I always get rave reviews.

2029703sr@students.whitehallschools.net
1 year ago
Reply to  Lauren Allen

5 stars
I´m having a birthday party probably on September 17, 2023. But my actual birthday is September 26, 2023! I might have my mom make this as a dessert! It looks really delicious!

Alicia R
10 years ago

Going to make this for Cinco de Mayo!!

Abir
7 years ago
Reply to  Alicia R

5 stars
I done mine today it looks delicious
Soo good

Chris
7 years ago
Reply to  Abir

I do not care about LOOKS. TASTE?????

Adam
7 years ago
Reply to  Chris

Thanks Chris. It drives me crazy when people post a review for a recipe based only on how it looks.

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