Tres Leches Cake

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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!

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 Mexican 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.

• 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 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.

• 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.

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:

• Cheese Enchiladas
• Elote
• Authentic Mexican Rice
• Refried Beans
• Horchata
• or any of my other popular Mexican Recipes!

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Tres Leches Cake

Author: Lauren Allen

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! 

Prep: 1 hour hr 30 minutes mins

Cook: 40 minutes mins

Total: 2 hours hrs 10 minutes mins

Servings: 12

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Equipment

• 9×13 metal baking dish

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

Cake:

• ▢ 1 cup all-purpose flour, (120 g)
• ▢ 1 1/2 teaspoons baking powder, (6 g)
• ▢ 1/4 teaspoon salt
• ▢ 5 large eggs, , separated
• ▢ 1 cup granulated sugar, , divided (200 g)
• ▢ 1/3 cup whole milk, (80 ml)
• ▢ 1 teaspoon vanilla extract, (5 ml)

Milk Mixture:

• ▢ 12 ounce can evaporated milk, (354 ml)
• ▢ 14 ounce can sweetened condensed milk, (396 ml)
• ▢ 1/4 cup whole milk, (60 ml)

Whipped Topping:

• ▢ 1 pint heavy whipping cream, (475 ml)
• ▢ 3 Tablespoons powdered sugar, (24 g)
• ▢ 1/2 teaspoon vanilla extract, (2.5 ml)
• ▢ ground cinnamon, , for 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: 433kcal, Carbohydrates: 50g, Protein: 9g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 152mg, Sodium: 171mg, Potassium: 344mg, Sugar: 41g, Vitamin A: 865IU, Vitamin C: 1.7mg, Calcium: 242mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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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