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 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.
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:

  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 1/4 cup whole milk

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

Did You Make This Recipe?

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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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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.

4.97 from 3820 votes (3,278 ratings without comment)

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Comments

  1. 5 stars
    I cut the sweetened condensed milk in half and sub skim. Top with strawberries and blueberries for the 4th. No cinnamon. It’s always the treat of the year.

  2. 5 stars
    Just made this recipe today and my whole family loved it! I added some cinnamon and almond extract to the milk mixture and it had the best flavor and was so moist.

  3. 5 stars
    I made this cake and omg everyone loved it I can’t wait to make it again!! I would definitely recommend. I had a hispanic friend tell me it was perfect the way it is.

  4. 5 stars
    This recipe is excellent! Thank you so much! I made it gluten free, and it’s still delicious if you sub out those items. A great summer treat!

  5. 5 stars
    I just made it for the first time and it was very good! I just bought cool whip for the topping though! Thank you for sharing this amazing recipe!

  6. 5 stars
    The family and I love this cake. One of the best, thank you for sharing! I’d it possible to use two 8×8 pans in place of one 9×13? I’d like to take half to a party without having to cut it and it look like we brought a used cake.😂 thank you!

    1. I’m so glad your family loves the cake! Yes, you can definitely use two 8×8 pans instead of one 9×13. That way, you can bring a whole cake to the party and keep one for home. Great idea!

  7. 5 stars
    thank you for the best Tres leches recipe ever.

    I usually try it at every restaurant that offers it it doesn’t even compare to your recipe.

    If a friend of mine is sick I usually take a homemade pot pie along with the Tres leches or if someone has a new baby pot pie with tre leches.

    Absolutely decadent thank you so much

  8. 3 stars
    This cake came out sugary and way too sweet. Next time I’ll probably do a little less than half a cup instead of a whole cup of sugar

    1. 4 stars
      I agree with Monica. Good thing I took her advice before making it because it came out great. I did 3/4 cup of sugar instead, and it still came out pretty sweet, but perfect for someone who has a sweet tooth. But I might try the 1/2 cup next time. Other than that, what a great recipe, cake texture was perfect. I am very excited to make it again.

  9. 5 stars
    Amazing recipe! Everyone in the family loves it! My dad has been begging me to make it for him. There is only one issue that I have been having with it though, my eggs have never been able to get those firm peaks. I have tried freezing the bowl, making sure it’s just the whites(without any yolk in it), and I’m using fresh eggs I get from my own chickens. How long do the whites need to be beat before being whipped up?

    1. I know when I make meringue that room temperature eggs peak best. Plus that will help the sugar dissolve.

    2. Egg whites need to be room temperature to whip up to stiff peaks, not cold like heavy cream. There should be no oil on the beaters or in the bowl. Wipe both down with lemon juice or vinegar on a paper towel before using. Add the sugar slowly as well, hope this helps.

  10. 5 stars
    I made this recipe to the exact directions and it is entirely delicious. I brought half of it in to my coworkers and every single person wanted the recipe.

    1. 5 stars
      I made this for my cousin’s 42nd birthday, at his request, and everyone loved it! Since I’d never made a Tres Leches Cake before I actually bought a back up Tres Leches Cake from Publix 😂. BUT this recipe worked perfectly for the occasion! After consuming multiple pieces, my cousin and Aunt said it was the best Tres Leches Cake they’d ever eaten 😋. Thank you for a tasty recipe that was so easy to follow!

  11. I have made this cake twice but it doesn’t come out high and fluffy like the picture. Should I double the portion of the baking powder?

    1. The cake part isn’t really a high cake. It’s only about an inch + 1/4 after cooking and cooking (it puffs while baking and then shrinks some). After you add the thick layer of whipped cream, it fills the pan just to the rim. That’s quite typical, so maybe it came out exactly as it should. Can’t say without seeing it of course.

  12. 5 stars
    Crystal,
    They make coconut and oatmilk condensed milk as well as evaporated milk. For the regular milk portion, I would use soy or oatmilk which closely resembles regular milks texture. Hope this helps

  13. How could you modify this recipe for individual or miniature versions… we’re planning an engagement party and for serving purposes we are looking for a smaller, less messy presentation

  14. 1 star
    I’m so upset I made 2 of these to take to a work party and they came out terrible. Both completely stuck to the pan. I don’t recommend at all.

  15. 5 stars
    This cake was yummy! I did use a different topping that had cream cheese and whip cream in it. Delicious!

  16. I love this cake! And, more importantly, so do my Colombian in-laws. I have a question though. Every time I make it, the cake comes out of the oven very high and fluffy. But as it cools it shrinks down drastically, pulling away from the side of the pan. Am I doing something wrong?

    1. That happened to me too it shrank, it still came out tasting great but not as tall as the pic on here looks.

  17. 5 stars
    Great! Only had an 8×8 so I 3/4 the recipe and it was fine. I also ran out of white sugar when making the frosting, so I only used 0.75 tb white powdered sugar and 1 tb brown “powdered sugar”. It was lightly sweet and a good contrast to the really sweet cake

  18. 5 stars
    Absolutely delicious, I had no idea it was so easy, this was the first cake I’ve ever baked and it came out so perfect. I always buy Tres Leches from Whole Foods and I prefer this much better since I can adjust the sweetness to my liking. What a wonderful recipe. Thank you for sharing.

  19. 5 stars
    This was amazing! I was desperate to celebrate. Cinco De Mayo at home (restaurants were packed) and needed a dessert. I found this recipe and made Tres Leches for the first time ever. It was delicious! The recipe was perfect and it is a new family fav!! We will not be waiting another year to make this one!!

  20. 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.

  21. 5 stars
    Love making this cake. So yummy and I control how much leche I pour over the cake. I don’t like soupy cake. Friends and family favorite.

  22. 5 stars
    Thanks to this recipe I have so many people in awe of my cooking/baking skills!! Delicious and such a hit whenever I make it for people!!

  23. 5 stars
    This cake was easy to make and tasted delicious!!!! Served it at May 6 Book Club and it was a hug hit!!!

  24. 5 stars
    I’ve probably made this cake a dozen times now. As a native Texan, naturally it is the #1 request of friends and family. Not one thing needs adjusting. Thank you so much for sharing.

  25. 5 stars
    Reviews don’t lie — this cake was phenomenal. Got lots of great reviews from family & friends. Thanks for a great recipe!!

  26. 5 stars
    Definitely a keeper!! Even my husband who doesn’t care for tres leches loved it!! I followed the recipe exactly and this cake was perfect!!

  27. 5 stars
    SO GOOD. I have done a fair amount of baking and this is probably one of the best cakes I’ve made. It’s incredibly easy. I got tons of compliments and will be making this again soon. I made it with the Bob’s Red Mill 1:1 gluten free flour and it was perfect.

  28. This is made every single family get together. And there’s never anything left…so now I make two for the kids to divide & take home with them. A simply beautiful delicious cake. Our families fav✨

  29. 5 stars
    Here is the funny of the day. Made this but put in a 8.5×11 pan. I promise I know how to cook. Lol. Smells divine. I suppose I’ll either transfer in pieces to a bigger pan or shave the top off a bit (although I do hate to take that yummy crust away). Any suggestions are appreciated. TIA

  30. This is my first attempt with a Tres Leches Cake. I am baking it for Cinco de Mayo.
    Is it better to use a Pyrex or metal baking pan?
    Should it be greased or ungreased? Cooled & Served in same baking pan?
    Sorry for all of the questions, I want to make sure I don’t have to guess about anything.

    Thank you for your patience & response…love your recipes…

    1. Excited you’re trying out the Tres Leches Cake! For this type of cake, you can use either a Pyrex or a metal baking pan. Metal pans generally heat up faster and can help the cake bake evenly, but a Pyrex dish works well too if you prefer to see the layers as they soak up the milk mixture.

      You should NOT grease the pan. Most tres leches cakes are cooled and then soaked with the milk mixture in the same pan they were baked in, which helps absorb all that milky goodness. Just be sure to let it cool completely before adding the milk mixture.

      No worries about the questions—that’s what I’m here for! Enjoy baking

      1. Could you confirm, greased (as you say reply to Arlene) or ungreased (as you have in the recipe)? I want to give this one a try! Thanks!

        1. I double checked with Lauren and you do NOT want to grease the pan for this. Fixed my comment. Hope you LOVE it! It’s a favorite at our house.

    1. It’s typical for a traditional tres leches cake to have a sponge cake base, which usually doesn’t include oil or fat. This helps the cake absorb the milk mixture better, giving it that wonderful moist texture.

  31. This recipe was PERFECT. I made it for a friend who has just moved from Mexico and was celebrating his birthday. He said it was delicious. It was exactly what I was looking for (light airy cake, but not dry, milky but not soggy, sweet but not overly sweet, just a hint of caramel flavour from the sweetened condensed milk) This was an exceptional recipe and I will make it again.

  32. 5 stars
    Hi! I love this recipe! I made it several times while living in the Dallas, Tx area with no problems. We are now living at 6400 ft compared to 620ft. My cake looks great but it fell in the middle. Should I increase the liquid and cook longer? It’s a wonderful recipe and is delicious, I just dolloped a little extra cream on top!! Any suggestions would greatly be appreciated.

  33. Make stabilized whipped cream ; keeps beautifully for days. You add a bit of plain gelatin powder to some water , warmed enough to for it to dissolve , then let it cool A few minutes before adding it to the cream you are whipping. Measurements depend on the amount of cream, of course.

  34. 5 stars
    was super easy to make! i would recommend making sure you don’t make too much whipped cream. because my whipped cream felt flat after a day which made me sad. so maybe just make whipped cream for however much cake ur gonna eat that day.

  35. 3 stars
    The recipe is solid. Please do the favor of removing the directions for 2x. The printed instructions don’t reflect the appropriate propotions. People would do better to double on their own

  36. 5 stars
    I mentor high school kids each year and last year they requested a tres leches cake for the graduation party. So I made this one, and it is perfect! According to my kids who are new to America, it reminds them of their grandmother’s, so kudos!! I am so grateful you shared this recipe! This year I am making two of them for tomorrow’s party.

  37. 5 stars
    This is now the *only* cake my husband, kids, and extended family want for special occasions. Everyone who tastes it raves. I’ve even been told it’s “ruined all other tres leches cakes” for people. It’s soaked, but not soggy, and just perfect and easy to make, too! I like to top the whipped cream with drizzled Dulce de leche to make it quatro leches. Thank you so much for sharing this recipe!!

  38. 5 stars
    Delicious! I’ve made this several times and gotten amazing feedback. I do wonder what the best way to poke the holes is. I used a fork once and it stuck a lot and pulled out a lot of the cake. I’ve also used a chopstick, which was a bit better. What is the best tool for the holes? Also, I’d like it to be a bit more milky, for lack of a better word. Would adding extra whole milk to the tres leches mixture ruin the recipe ? And how much would you recommend ?

    1. For poking holes in a tres leches cake, a skewer or the round handle of a wooden spoon works really well because it creates holes that are big enough for the milk mixture to seep into without damaging the cake too much. A fork might create too many small holes that can pull the cake apart, as you’ve experienced.

      If you’re looking to increase the “milkiness” without compromising the cake’s structure, consider adding just a bit more of the milk mixture, focusing on whole milk or heavy cream for richness. However, be cautious not to oversaturate the cake, which could make it soggy. Start with an additional 1/4 cup to 1/2 cup of milk and adjust based on the cake’s absorption. Remember, it’s easier to add more milk mixture gradually than to fix a soggy cake.

      1. Thank you Stacy ! A skewer makes so much sense !

        I had the same thought about the milk. I will try just a bit more whole milk and see how it goes .

  39. 5 stars
    It was just delicious!!! It is my favorite cake. I made it for myself the best, thank you so much for this fabulous recipes🎉

  40. I made this Tres Leches cake yesterday for the first time and was very surprised at how easy it was to make. I served it to 4 people, and they were very happy with it. One person did a shimmy, another did a reflection of all that is good, and my husband was yep, it’s good. Thank you for such a great recipe, I have always been a little intimidated with making a Tres Leches cake just by the name alone which was for nothing with this recipe. BTW 4 people no leftovers they wouldn’t stop eating it.

  41. One word: Amazing!! I’ve made this cake last night and it has exceeded my expectations! I will definitely make this cake again.

  42. 5 stars
    Just made this today and it was amazing! I put some pistachios as a topping, and that worked really well with it too. Thank you so much for sharing this recipe!

  43. Made tonight and my Latina friends loved it! They said it tasted truely authentic. I used 1 TBS of sugar only in the whipped cream mixture and added cinnamon. Came out perfect!

  44. I’m making this for my daughter’s birthday and am so excited! This is her favorite cake in the world. Will the whipped cream hold up overnight?

    1. 5 stars
      I made the whipped cream the night before. It liquefied a bit. Made it again last night for Easter Sunday. I am waiting to make the cream later so it is firmer this time. This cake is amazing!

    2. Hello,
      It’s best to make the whipped cream fresh but it can hold up if that’s not an option. Hope this helps 🙂

  45. 5 stars
    I’ve never baked a cake before and I made this and it was THE. BEST. tres leches that I’ve had in my life. I felt like a pro baker and my boyfriend family absolutely loved it as well.

  46. 5 stars
    Really good recipe it turned out amazing and we did not even follow it religiously with a few errors here and there but still was a great success.

  47. 5 stars
    My wife is Mexican, and many of her friends are latinas. I’ve had tres leches cake many times. None have ever compared to this version that has be noted as a universal favorite among all of us.

  48. Can’t wait to try this version! Just a tip, and a little less fattening, i use cool whip for the topping instead of the whipping cream process. People love it and i get requested it regularly!

    1. Fat is actually good for us & Heavy cream literally just contains cream which is excellent. Cool Whip while low in calories contains hydrogenated oil which is very inflammatory along with a bunch of other unknown questionable ingredients. Simply single whole ingredients are def healthier for us . Sugar is the real evil but like everything else, dessert in moderation.

    2. Cool whip not healthy, all chemicals. Real cream better, you can find 40% heavy whipping cream in store.

    3. Have you tried the recipe version? If so, which did you like better? I want to try the Cool Whip because I’m not the most advanced baker and don’t think I can make the icing correctly. Plus I’m trying to make this cake for my boyfriend’s birthday so I need it to turn out right!

  49. 5 stars
    Before making this recipe, I had never made or eaten tres leche cake. I made this for a Mexican themed pot luck.

    The recipe was easy to make and the instructions were clear. The cake was very moist, and the amount of liquid well balanced to how much the cake could soak up. It was absolutely delicious (and my kids also loved it, which is pretty much a miracle). I got multiple complements from the people at the pot luck.

    I highly recommend!

  50. This was so simple to make and absolutely delicious. I have never baked in my life and I was able to make it .

  51. 5 stars
    Absolute best tres leches to ever exist! Even my Dominican teacher said it was the best she’s ever had.

  52. 5 stars
    We made this for the first time this week and it’s delicious! I don’t like particularly sweet things and I didn’t find this to be too sweet at all. Thanks for the recipe. We will be making it again.

  53. 5 stars
    Hello I have a 10.5 x 13 ceramic baking dish. Do I need to change the baking time and temperature? Thank you!

  54. 5 stars
    I have not made this yet, but can it be made in a 10×13 pan? Also, if I make ahead, do I need to wait until I serve to frost with whipped cream?

  55. 5 stars
    This Tres Leches Cake is wonderful! 5 stars for a reason, light and not too sweet, added coconut and used agar agar to stabilize my whipped cream. Homebaker and Tres Leches has been my most requested cake, finally made one and so glad I used this recipe! Will be making more.

  56. 5 stars
    I have been using this recipe since I found a couple years ago. Probably right around the time it was published. I get nothing but complements every time. I had tried several recipes before finding this one and the feedback was always negative. Tres leches isn’t my favorite but my family loves it so I am thrilled I found this recipe. It comes out perfect every time.

  57. 5 stars
    This recipe is FANTASTIC! I’m so glad I found it online. It was a big hit at our party tonight and I’ll be sharing it far and wide…with credit to you of course!

  58. 5 stars
    Best cake ever. Made it for a night of the dead celebration and it was Yummo. Couldn’t believe how easy it was and how delicious it was!

  59. 4 stars
    The milk mixture was insanely sweet I ended up adding far more whole milk than called for just to try and balance it out. Good recipe otherwise, but next time I think I would incorporate the cinnamon throughout just to cut through the sweetness a bit more.

  60. 5 stars
    This!! My son requested Tres Leches cake for his birthday cake this year. I was nervous as I didn’t want to disappoint…everyone loved it. Said I “knocked it out of the park.” Thank you! All of them want this cake now for their birthday

      1. That most likely means that a little bit of egg yolk got into the egg whites and is preventing them from stiffening. You would need to start over. Sorry!

      2. 5 stars
        Whatever bowl used to whip the egg whites, make sure it is clean. After washing the bowl, I like to use a tablespoon (a splash) of distilled white vinegar to wipe the bowl clean. The vinegar helps cut through anything greasy. With the bowl thoroughly cleaned and dry, I will add the egg whites and mix on high, slowly adding in the 1/4 cup sugar. If mixing by electric hand mixer, it can take up to 10 minutes to form stiff peaks, and an electric stand mixer approximately 5 minutes.

  61. Everyone I make this cake for loves it and I do too. Question -if I ďouble the recipe, can you still use the same size pan and just have thicker cake? What modifications may need to be made other than maybe a longer cook time?

    1. Doubling the tres leches cake recipe and using the same size pan will result in a much thicker cake, which can significantly affect baking time and texture. It’s generally better to use two pans or a larger one to accommodate the increased volume. If you decide to make a thicker cake in the same pan, definitely anticipate a longer cook time. Keep an eye on the cake and test for doneness with a toothpick inserted into the center; it should come out clean. Also, consider the depth of your pan to ensure it can handle the increased volume without spilling over during baking. Happy baking, and I’m thrilled to hear the cake has been a hit!

      1. What if you cook two cakes like normal and since you have the room stack them on top of each other. That way you don’t risk your cake not cooking right.

  62. 5 stars
    I’ve heard of this cake and had it first at a function and had to try making it myself. First time was Christmas and it vanished. Now I make it for any function or potluck. It’s basic, easy and hard to screw up. It’s crazy sweet but the cinnamon is the offset. Amazing dessert. Gracias por un muy pastel delicioso !

  63. 3 stars
    It is good, but doesn’t make me feel like I’m eating an authentic tres leches cake. It has an underlying eggy taste and maybe not enough vanilla

  64. 5 stars
    This is the absolute most delicious cake you will ever have!! Made it for the first time last week and everyone has requested it again! I even have to make a separate one for my husband’s job because they went crazy for it. About to make 3 cakes. This cake is worth it!! Thank you for this awesome recipe!!

  65. 5 stars
    Had no issues with cake sticking to pan like I read in another review. Also, no issue with there not being enough liquid, it was really super moist. Delicious recipe!

  66. 5 stars
    I tried SO many recipes for tres leche and this is the only one that delivered on that lovely restaurant quality tres leche taste. This is one of those recipes that when you make it for the first time, it seems a little tricky because there are a number of steps. But now, we make this all the time and I consider it to be a really quick and easy cake to throw together. My 10 year old even made it by himself this weekend. Compared to other baking/cake recipes, It’s also pretty forgiving and hard to mess up — which me and my 10 year old both appreciate when we’re like “whoops”

  67. 5 stars
    Just made this cake for the first time, it was delicious and easy to make! Everyone loved it, will definitely make again.

  68. Excellent recipe! I didn’t have strawberries so I topped the whipped cream with chopped pineapple. Next time I may add cinnamon to the milk mixture to include more of that taste throughout the cake.

  69. 5 stars
    I’ve made this recipe 5 times for birthdays for friends. Let me back up a little. I made for a friend’s birthday and now they all want this cake for there birthdays. It really was easy to make and the taste to so good. I thank you and my friends thank you.

  70. 5 stars
    This turned out great! I have some learning to do regarding whipping egg whites to a stiff peak, but overall the cake turned out delicious and the consistency was good. My son, who has a Latina stepmom, said my cake tasted better than hers so that makes me happy 😉

  71. 5 stars
    Great recipe. Recommending adding a little almond extract to the cake.

    One note though IGNORE the bit about an ungreased pan. Made this twice and didn’t grease the pan the first time and it stuck so much. Came out in pieces. Buttered and floured the pan the second time and the cake came out beautifully.
    Adding fresh fruit on top makes it perfect! Cheers.

  72. 5 stars
    I made this cake for my son’s 40th birthday and it was a hit! Everyone loved it and my daughter-in-law said that’s the cake she wants for her birthday Thank you for the recipe

    1. Someone in a social media group made this cake and it didn’t go well for her. I told her I would trouble shoot for her if she sent me the recipe.
      I made this this morning and it turned out beautifully. I was also able to identify what I believe are the challenges she had. (I’m a pastry chef and culinary instructor). The recipe is very good and super easy to make.

  73. 5 stars
    My aunt shared your recipe with me. I knew my aunt’s cake was excellent but I am surprised that it is not complicated to make. This is now a family favorite!

  74. 5 stars
    I gave it 5 stars because my cake came out lovely and light.
    The pan was the right size to use, though I had doubts, but it was spot on.
    The recipe was easy to follow.
    The cake absorbed all the milk and it was moist.
    Unfortunately, no one liked it, including myself. The cake just tasted like milk.
    I’m glad I tried the recipe, now I can cross it off my list.

    1. Curious WHY someone would write such a horrible review yet rate it five stars. Had you never tasted Tres Leches before? Nothing to compare it to? Or just in a cranky mood? Based on all the other reviews, it appears you really messed up somewhere along the way.

    2. You’re surprised that a cake called “Tres Leches” just tasted like milk? It’s okay if you don’t like it but the name is literally three milks.

  75. 5 stars
    This is my favorite of any cake I have ever made!! It is a huge crowd pleaser for sure. Thank you for the awesome recipe.

  76. 5 stars
    This cake is delicious!!! I made this for New Year’s Eve and everyone loved it. It wasn’t too hard to make and tasted everything I had hoped for and more!!!!

  77. 5 stars
    This cake was so good it tasted like I purchased from the bakery. I live in an area with lots of Dominican bakeries so I’ve indulged in lots of tres leches. I’m looking for an excuse to make this again.

  78. 5 stars
    Made this a couple days ago and it was a major hit!! So so delish!! Everyone loved it and I love that it’s not overly sweet. Will definitely make again!! I pretty much followed recipe to the T but added just a tad bit more powdered sugar to my whipped cream topping and it was perfect! Highly recommend. I do think you need to follow instructions to a T in order for your cake to turn out properly and to be perfectly moist. I waited a full day before digging in and it was well worth it. Thank you!!

  79. I will be trying this cake as the first cake of 2024! So I was just a bit curious and wanted to be sure about the pan. This is a 13×9 pan? And you do not grease or line the pan?

    1. Hi Carol,

      I just tried this recipe today! yes this recipe calls for a 13X9 pan. I was originally worried the batter wouldn’t be able to fill this size pan, but it does and rises to a great size. also you do not have to grease or line the pan. Hope this helps!

  80. 5 stars
    Have been told it is the best tres leches anyone that has tried it has ever tasted it, i love tbis recipe and its my go to!

  81. 5 stars
    This cake has been a success at every event I take it to! The only thing I changed was switching the regular vanilla to Molina Mexican Vanilla Blend and it made it taste sooo good!

  82. 1 star
    I don’t know what kind of tres leches cakes you all have had, but this was not it for me. The cake needs to be dense and fluffy to soak up the milk without getting overly soggy.

  83. 5 stars
    This is literally the BEST CAKE I’ve ever had! I have made it so many times (guilty pleasure) and I always take this dessert to share. Everyone loves it! It’s not too sweet. It’s perfectly balanced. Not only the best Tres Leches cake I’ve ever had but my favorite sweet treat!
    Do yourself a favor and try this recipe! You will not regret it.
    For the 3 milk mixture, I usually add a second can of evaporated milk. We like it extra milky.

  84. 1 star
    I made this for the first time for Christmas after having it several times at cake cafes. I was very disappointed. Probably not the authors fault but I used the orange yolk eggs so my cake turned out super orange. The sponge was also not as airy as I hoped it would be despite beating my eggs whites to stiff peak. And the sauce wasn’t enough, yes it soaked the whole cake but it absorbed pretty quickly and usually the sauce is running out when you plate it but my cake was more on the drier side. I’d recommend making your sauce 1.5x. My search for the best tres leches cake continues…

  85. 5 stars
    We do a holiday dinner on the 23 rd with a different cuisine each year.

    It was Mexican this year and this was a huge hit. I did with my 14 year old niece. Easy to do. I had never had before or even tasted (boo to me as I lived in LA for a decade!).

    Everyone loved. Those who had eaten before said this was terrific.

    Will definitely make again and this is on the potluck list.

  86. 5 stars
    I made this the first time for a church gathering we had invited some friends/coworkers to join that recently had moved here from Mexico, they seemed very impressed with the cake along with everyone from church. I’m making it for Christmas for family this year.

  87. 5 stars
    Absolutely perfect! I had a request from a friend to make a Tres Leches cake for her birthday. This recipe was spot on and it was the hit of her birthday!

  88. 5 stars
    Okay, this was perfect and don’t just take it from me, take it from my three random taste testers! Officially bringing this to Christmas dinner. Two tips for any other novice bakers out there: if your flour is lumpy, you may want to sift it beforehand and before you pop your cake in the oven, make sure to really smooth out the surface because it will not level out when baking and then you can end up with uneven soaking with the milks layer. Honestly though even after making these two mistakes, it was delicious !!

  89. 5 stars
    I made this a few weeks ago for the first time. It was delicious! My hubby is from Mexico and at the first forkful, his eyes popped and he asked me how I made it. He loved it!

  90. 2 stars
    I made this cake today and as it cooled it pulled away from the sides by about 1/2” and also fell flat. I cut a corner to taste and it tasted eggy and the texture was rubbery. I soooooo wanted this to turn out. 😩

  91. 5 stars
    Absolutely delicious! I used a 1 for 1 gluten free flour mix and it turned out great. I had never made a tres leches cake before, and it turned out great for a first timer.

    1. You should have finished the cake. The milk soak is what makes this cake. On its own the cake itself is eggy but that’s not how you are supposed to eat it. This is an excellent recipe for tres leches. I have made it many times and this recipe was recommended to me by friends from Mexico.

  92. 5 stars
    I’ve never made tres leches cake before, being from Mobile Alabama. I executed this recipe for some co-workers from Mexico, it got a 10 out of 10! One thing I didn’t realize was how much the cinnamon on top adds and is a necessity for the taste of the cake. I also did not have enough evaporated milk and used 6oz of coconut milk ( the thick part of the can) and I turned out great. Thank you and keep posting !

  93. 5 stars
    My daughter in law is from Venezuela and tres leche is her favorite and says that this recipe is excellent! I’ve made it twice and it disappears quickly.
    How could I make this as a chocolate cake?

  94. 3 stars
    I followed the directions exactly (I bake a lot) but the cake was much too soggy (Even some of the guests said so) I think I should have cut back the amount of whole milk poured over the cake but kept the same amount of evaporated & sweetened condensed milks the same.

    1. It’s supposed to be that way. Maybe you just didn’t like the texture. It’s a cake with 3 milks poured over it so it’s going to be soggy.

  95. 5 stars
    Hi there! I use this recipe all the time! Just wondering how doubling it would fare. I need to make a half sheet cake and I’m scared it might go wrong when I double it 🙁 I know you’ve kept the 2x and 3x option just wanted some more info. Thanks

    1. Hi Maria! I am making a double batch tonight, I’ll let you know how it comes out! I’m excited to try this, I’ve never made a Tres leches cake before.

    2. I did this cake and used the double recipe. Turned out amazing. Obviously I used a larger “throw away” metal pan and it took a little longer to cook. Waiting on feedback and will post on the consensus.

    1. I’m sorry! No that’s not normal. Several things could have caused it, but next time be sure there are no big clumps of whipped egg whites in the batter.

  96. 5 stars
    I make this for my daughter in law every year for her birthday at her request, she is from the boarder, and loves it !!

  97. I’m planning to make this soon. It looks delicious. I have a couple of minor details that I’m unsure of. The recipe specifies to use a metal pan but, the one in the video looks like stoneware. I don’t have metal but , I do have stoneware. It specifies ungreased pan. Does the milk keep the cake from sticking?

  98. 5 stars
    I made this cake today to go with our Mexican food dinner tonight. My family loved it and really thought it was absolutely delicious! It was our first time having a Tres Leches cake, and we will for sure be having it again. Thank you so much for never disappointing with your recipes.

    Just curious… How can we make a chocolate Tres Leches cake?

  99. 5 stars
    Amazing! Like another reviewer, my husband once lived on the Mexican border and this is his absolute favorite cake. He and our kids loose their minds every time I make this! Always comes out perfect! Thank you!

  100. I love this recipe. I’ve made it several times and it’s been a hit! I’m wondering if it can be converted to chocolate? Any suggestions?

  101. 5 stars
    Excellent recipe ! I beat the egg whites and gradually add the 1/4 cup sugar first. This way I don’t have to wash the beaters.

  102. 5 stars
    It looks delicious! Will this recipe work on 9×9 baking dishes? If so, how long should I cook them for? Also can I fill and stack?

    Thank you!

  103. 5 stars
    I’ve made this cake twice for my husband, who lived on the border to Mexico before moving to the East Coast with me (tres leches is hard to come by here) and it’s been phenomenal both times! He’s said it’s the best tres leches he has ever had, and although I’ve never had it before the first time I baked it, I was thrilled! Easy recipe to follow, delicious outcome, I’d give ten stars if I could! Thank you!

  104. 5 stars
    This recipe is beyond amazing! I made it for my boyfriend’s birthday and we couldn’t stop eating it. I am so grateful for the recipe that I shall forever use, thank you!

  105. 5 stars
    My new favorite cake! Turned out perfect! Followed the recipe and did not make any changes. Making again two weeks after the first! Thank you!

  106. 5 stars
    Best tres leches recipe my family tried—definitely a keeper.
    Can you please let us know how long do we need to bake—if we use this recipe and made cupcakes?

    1. You could half the batter and use two 8 inch cake pans. I would NOT layer it. Just make sure to also split the milk mixture in half and use that to pour over both cakes. I’ve made this Pioneer woman recipe a bunch of times. Try it. You’ll love it! The 9 by 13 pan goes in about two days in my household! Good luck.

  107. 3 stars
    Just made this for guests tonight. It was alright. The things that made this a 3- star recipe for me, was that the cake had an eggy flavor and aftertaste. Secondly, all of the liquid was completely soaked through the cake, but as I ate the cake, there were dry parts that didn’t seem to be touched by the liquid. Usually, when I make tres leches, there is so much liquid, that you have to force feed the cake, to get it to all soak in.

  108. 2 stars
    This recipe didn’t work out for me. The cake turned out dense. Some other recipes call for 2 cups all purpose flour?
    Also the milk mixture quantity was way too much for the cake amount and didn’t absorb either.

  109. Wonderful recipe. I’ve made this cake several times now and it’s my husband’s favorite. The only thing I have to say is don’t overmix the meringue into the cake base. It flattens the overall cake in the end.

  110. 5 stars
    I made it for the first time, for my son’s birthday. He loved it as did all of us! I even messed up a couple of times but it still worked out.

  111. 5 stars
    Tres leches is definitely not my favorite but it is my husbands favorite. I made this recipe for his birthday and he said it was one of the best he’s had (coming from it being a staple in his Columbian family).

  112. 5 stars
    This recipe was fantastic. I broke this into work and everybody said it was the best Tres Leches they’ve had. Beating the egg whites and folding them in made the cake incredibly fluffy.
    I am making it again this week because they couldn’t get enough!

    PS: I added cinnamon sugar on top and vanilla in the frosting

  113. 5 stars
    I have made your recipe multiple times and it is always a hit! Followed your directions exactly and it is absolutely perfect.

  114. 5 stars
    This is such a delicious cake! The texture of the sponge cake is awesome and the milks are soaked up perfectly. Don’t change a thing on this recipe!

  115. I’ve used your recipe before and it was awesome. If I’m traveling for a few hours, should I make the night before then pour milk on a few hours before serving? Thanks.

  116. I grew up in panama and have had my fair share of 3 leches. This recipe is just so perfect! Thank you so much for sharing it. I now live in Canada and our guests had double servings. They all loved it!

  117. 5 stars
    Hi.. can we make this eggless?? Can we use xanthom gum in place of eggs?? If so what will be the proportion of eggs vs xanthom gum??

    What other can we use to replace eggs??

  118. 5 stars
    This recipe is so delicious! I needed it for an event but wouldn’t have time to make it the day of so I baked the spongecake the night before so it could cool overnight. Then in the morning I prepared the milk mixture and whipped cream and let it soak. It was such a hit, I should have doubled it cause there wasnt enough to go around lol.
    (Side note: When I started preparing the batter I didnt realize I didnt have whole milk so in a pinch I replaced it with 1/3 cup of oatmilk mixed with a heaping spoonful of greek yogurt – to thicken it up a bit- and the cake still came out so soft, spongy, and delicious)

  119. 5 stars
    I made 2 of these for my manager’s birthday at work. They were delicious and a huge hit with everyone. Both cakes were gone within 2 hours (which is very impressive at my job). I received 4 marriage proposals because of these! 😂 I have people asking me to make more of them.

  120. 5 stars
    Great cake but always sinks in the middle. I’ve tried different methods to prevent this but I might try a smaller pan and less baking powder.

    1. Re cake sinking: Per comment below, cool the cake upside down and it won’t sink in the middle. I tried this the last time I made this cake and it was perfect.

      1. How did you cool it upside down? Did you place the cake pan upside down on a cooling rack?
        Did you flip it over again to make the holes, or did you make the holes on the bottom side?

        Thank you,
        Joan

  121. 5 stars
    This cake is very easy to make and is a taste bud party! This cake has been made 3 times in 3 weeks since we discovered the recipe. Its competes with our favorite Mexican restaurant in town. Thank you for sharing this delicious recipe!

  122. 5 stars
    Thank you for this GREAT recipe! I had never made Tres Leches and researched. Your recipe had the most positive comments. I needed to double the amount to fit a large hotel pan to yield 32 servings (restaurant) I followed your mixing instructions exactly and the sponge baked up so beautifully! I allowed the soaked cake to chill overnight and finished it the next day with very lightly sweetened whipped cream and a good dusting of cinnamon. It was served that evening. It received rave reviews and I got to sample a piece the next day – heavenly! thank you for a recipe that will be in my regular rotation!

  123. 5 stars
    I am addicted to this cake recipe!!!! I make it about every other weekend. I tried other recipes, but they just didn’t turn out right. Recipe is perfect, so don’t change it…….
    Here are two of my tips after making this several times.
    1) Add the yolk mixture to the dry ingredients just before folding in the fluffy egg whites. It just makes it easier to fold.
    2) My favorite tip is: Pour the batter into 18 or 19 Mini 4oz mason jars, bake them as directed.
    Once they are cooled, cut any cake that has risen above the rim. Cut an X thru the cake and pour the liquid mixture over the mini cakes (about 3-1/2 T per jar), screw on the lids, then freeze them.
    The day before you need them, Take the jars out of freezer (turn them upside down, so the liquid runs to the top) and thaw them in the refrigerator overnight. Just before you get ready to eat them, unscrew the top, add the whipped cream, dolce de leche, and a cherry on top. I use Reddi whip for convenience.
    This makes a great “make ahead” treat, also great for picnics and parties stored in a cooler. Guests can add their own whipped cream and toppings when they are ready to eat.
    Amazon jar’s that is used, any will do, as long as they have straight sides.
    https://www.amazon.com/dp/B0BVYFXY5Y?psc=1&ref=ppx_yo2ov_dt_b_product_details

      1. 5 stars
        I bake it at 350. I start poking a toothpick in it after about 15 minutes. Usually bakes for about 15-17 minutes.

  124. 5 stars
    The best Tres Leches recipe I’ve come across. I did double the vanilla but the instructions were spot on.

  125. Hi, is it supposed ro fall after coming out of the oven? the toothpick was clean to indicate it was finished baking but it fell during the cooling.

    1. I came on the comments to see if this happened to anyone else. Mine completely fell, too, and the toothpick was clean and it’s golden brown so I don’t think it’s underbaked. Did it still taste ok?

  126. First cake I forgot the milk. Cake will be great for strawberry short cake. Second cake made correctly turned out beautiful and tasted great. Will definitely be making again.

  127. 5 stars
    Thank you SO MUCH for sharing this recipe. I followed it and made no changes except I let it cool upside down per the feedback from others ..
    This cake was so delicious, I almost couldn’t believed I baked it. I will be baking this again promptly ..!! ♡︎

  128. 5 stars
    This recipe is so easy and absolutely delicious!! I use vanilla bean paste, It makes a world of difference.

  129. 5 stars
    Awesome cake. Made it twice. This time I made it in an 8 inch x 4 pan. After I frosted I topped it with guava stripes. Made for Father’s Day.

  130. 5 stars
    I have made this twice now. It’s so good everbody loved it. I am making it agin for Father’s Day.

  131. 5 stars
    In the process of making this as I’m typing. I love how simple it is. I can’t wait to try it.

  132. 5 stars
    This cake is amazing, I’ve made it twice now and both times it was a huge success. Insanely easy, insanely tasty, and super pretty as well! Tysm <3

  133. 5 stars
    I made this cake for mothers day. I’ve wanted to make this for awhile but was intimidated. It was so easy and so good. It’s a must make!!! Thank you

  134. 5 stars
    This recipe makes a cake that wows my family every time! The cake itself is spongey and moist and the 3 milks make it even better! My only recommendations are to add more milk and to make the whipped topping sweeter. Both of those can be done to taste. Hope you guys enjoy making the cake as much as I did!

  135. Would it make a difference if I substituted the whipped topping for cool whip? I don’t have an electric mixer and I want to make this cake as good and I possibly can with hand mixing

    1. Nooo… it is so much better with the whipped cream. I did mine by hand with a whisk. It isn’t that hard. Takes a few extra minutes. I would do Redi-whip if you insist. Cool whip just doesn’t have the right taste.

  136. 5 stars
    Make this all the time it’s amazing !!!!!! It’s great when you have a bigger crowd of company over!

  137. 5 stars
    I have wanted to make this cake for a long time now and when we decided to have a Mexican style dinner I found this recipe and it looked simple enough. Although there’s many steps it’s definitely worth it. I made it the day before to ensure the milks were absorbed properly. The flavour was delicious and very moist. I thought it would be rich due to all the milk but it wasn’t.
    Being in Australia I had to adjust some of the measurements due to sizes but it still worked out well so I thought I would add these notes.
    I used whole tins- 385ml evaporated milk and 397g condensed milk plus the 1/4c milk. Gently mixed with a whisk to combine.
    550ml thickened cream gives a nice amount of coverage for the whole cake. Not too much and not too little.
    It’s sometimes hard to convert US recipes with Australian ingredients I hope that this will help future bakers

  138. OMG! I made this cake for my husband’s birthday and I can’t thank you enough for sharing this recipe. It was phenomenal, everyone can never get enough of it. I’ll make sure to make 2 pans next time! 😂 Thank you!

  139. Why a metal pan? Can I use glass? If not, I’ll buy a metal pan. I’ve never uses metal for cake.

  140. 5 stars
    Excellent as written! Loads of compliments. I’ve tried other recipes in the past and none compare. Don’t skip the cinnamon. 🙂

  141. 5 stars
    My first time making this was a year ago, the instructions and the ingredients check list was so convenient and easy to follow. It came out amazing!!! This is now my 5th time making this. Thank you so much for sharing.

  142. 5 stars
    I’ve made this once before and it was a hit! I’m planning to make it again for a friend who recently had surgery. I just realized my disposable pan is 8×10. Do you think this will work ok? Will I need to bake it longer?

  143. 5 stars
    This was the first time I’ve tried a dessert like this. Everything turned put so good. Thanks for sharing receipt.

  144. 5 stars
    Mmmm, this is SO GOOD! I have wanted to try making this for a few years, and am happy that I did so. I appreciate your good instructions, so it was not too hard. I halved the recipe, as it is only myself and my spouse. This would be perfect for a summer party, as it is super rich, but is nice and cool. I made it exactly as you did, with cinnamon and strawberries on top. Thanks for the recipe!

  145. We really liked this idea of a fun cake!…From Chile. I was a perfect fit for our Spanish presentation on Chile. We were so happy to find this easy to bake recipe from Chile!

  146. 5 stars
    I followed the recipe exactly (which I never do😂) It WAS DELICIOUS! Everyone loved it. Perfect combination. I also never post reviews on recipes but I just had to for this one! Will be making again.

  147. 5 stars
    First time making tres leches and this was SO easy and SO good! I will be saving this recipe for sure.

  148. 5 stars
    This is so delicious!! I never review recipes but this is so good I had to. This is definitely going to be my go to summer dessert when strawberries are in season!

  149. 5 stars
    Oh my goodness, this is a perfect tres leches cake. We loved it!!!

    I have tried “shortcut” tres leches cakes the last three times and they were all disappointing.

    This is my go to recipe for tres leches in the future. Thank you.

  150. 5 stars
    Easy and delicious. I made this recipe in a 10″ spring form pan instead of the 9×13. It worked perfectly and there was enough topping to cover the sides as well as the top of the cake. I will definitely make this recipe again.

  151. I made this cake for the first time to celebrate a friend’s 70th birthday at a Cinco de Mayo celebration. I followed the recipe to the letter but was glad I read the reviews. I made the cake in 2 9″ pans, cooked them for 25 minutes and cooled them upside down. They fell slightly but were otherwise perfect. I froze one to use on Mother’s Day. I used half the milk mixture and whipped one cup cream with a little sugar and vanilla. I took the cake out of the pan before topping it with the whipped cream. I served it with a berry sauce I made with my frozen berries with a little sugar and brandy. The birthday ‘girl’ raved about my choice and everyone pronounced it the best Tres Leche cake they had ever eaten. I’ll definitely make it again-yummy!

  152. 5 stars
    One of the best cakes I’ve ever had. The only thing I would warn a person trying to make this for the first time just to check that your baking powder did not expire and your flour is fresh. Things need to be at room temperature as well. I learned that when I was making the cake base for this. I didn’t get the rise of the sponge because my baking powder was expired. And don’t be tempted to add more powdered sugar to the whip cream because the dessert itself is sweet enough. Soooo gooood!!

  153. 5 stars
    I had to make this cake twice, because the first time I didn’t incorporate the egg whites well enough, and it was somewhat uneven with baking. I didn’t have glasses to turn it upside down and it fell quite a bit. I went ahead and did the milks and whipped cream, and it tasted pretty good, but the cake texture wasn’t to my liking. I made a second one two days ago for a Cinco De Mayo celebration at work, and was better prepared and OH MY! The compliments I got were out of this world! Like I need to sell these cakes because they are the best Tres Leches that people have had, or am I actually a Latina because it was so good! Y’all, this is a keeper of a recipe. My tips would be if you are making it to take to an event or party, DON’T use a disposable pan. They flex when you turn it upside down to cool, and the cake will fall out eventually because of that. Also, I would recommend letting the milks soak for a full 24 hours if you can, and then frost with whipped cream the night before and keep cold til you serve! Happy Baking!

  154. 5 stars
    I was worried that the whipped cream would be runny because I added it the night before, but I read that when making whipped cream, add 1 tsp cream of tartar per 8 oz heavy whipping cream to help hold its shape. I’m happy to say the cake is delicious!

  155. Is the 9 x 13 inch pan work when its not deep? or is it better to make in glass pan with higher sides?

  156. Do I put the whipped cream on top over night as well, or whip that up closer to the time of serving? Thanks!

  157. This recipe is amazing! It’s easy to follow and the end result is delicious. I’ve made this cake so many times and they are a family favourite!

  158. 5 stars
    I made this recipe and put it in 2 separate smaller cake pans to give one to my neighbor as a thank you, and one for my single best friend’s birthday. It turned out fabulous and making another one later this week for Cinco di Mayo. I’m a great cook but not baker, so this will be my new go to for special occasions!

    1. Did you put the whipped cream on right away and let that sit overnight too, or do you put that on right before serving?

  159. 5 stars
    Really good!! My first time making whipped cream by hand or baking anything from scratch. Our family devoured this. Really good with a side of mango.

  160. 5 stars
    I made this recipe AS IS with the only additional step of COOLING the cake upside down perched atop 4 cans of beans, as recommended by one of the reviewers. No, it doesn’t fall out, you do not grease the pan so it stays in the pan). I was going to use a cooling rack but my cake rose above the pan sides! Also, I made many tiny holes (probably more than shown in recipe picture) and put ALL of the milk in and refrigerated overnight. ALL liquid was soaked in by dinner time the next day. I was worried about sweetness as some mentioned and I don’t like overly sweet cakes, but this one was perfect. Everyone at my “Cinco de Mayo” party raved! YUMMY! The only one comment I would make is that I whipped 1 pint of heavy cream as directed and had about 1 and 1/2 cups left over. The cake had a TON of whipped cream on top so maybe next time I’d make just a bit less. THANKS for sharing!

  161. 5 stars
    Absolutely delicious! Every time I make this, someone requests the recipe. Even better the second day – my husband has been known to have a piece for breakfast!

  162. 5 stars
    I just made this cake today. I couldn’t wait overnight and Im glad I didn’t. Truly divine. Thank you.

  163. if i was wanting to make this and cook in mini loaf pans 7.25 x 3″ would that be possible with reduced cooking times?

  164. 5 stars
    Great recipe, so delicious! My husband loves Tres Leches Cake. I have been using this recipe for his birthday cake for the past few years. It has become a birthday tradition! I will be doubling it this weekend to make 2, one for him and one to bring to a potluck. Thanks for the recipe! (Also, I didn’t change a thing! It is perfect!)

    1. Hi Candace, I’m making this cake this weekend but want to double the recipe did you follow the 2x option on this recipe and how did it come out? thank you 🙂

  165. 5 stars
    Made this cake with my daughter and it was absolutely divine! I will bake another one for my Mom’s birthday. This recipe is for keeps! Thanks for sharing.😉❤️

  166. 5 stars
    Found this recipe a couple years ago and make it every year for my husband’s birthday now. I didn’t like tres leches before, but this recipe has made me a believer! Thanks so much!

  167. I just won a bake off for an American military hospital in Germany, with your recipe! I’ve made it multiple times and I always get comments that it’s the best cake they’ve ever had. I love this recipe so much.

  168. 5 stars
    I was introduced to this cake many years ago by a coworker from Nicargua but his wife would not share the recipe. I loved it and decided to find a recipe. I had been using a slightly different recipe but decided to try yours this time. It was absolutely wonderful. It came out perfectly. The directions were easy to follow even though I almost messed up by using baking soda instead of powder. Thankfully I was able to remove most of it since I hadn’t started mixing it together. The milk saturation was just right! I will definitely be making it again! Thank you!!!

  169. 5 stars
    I’ve made this recipe a few times now. It’s so easy and absolutely delicious! I like serving it with raspberries instead of strawberries.

  170. Today is my hubby’s 60th birthday and I decided to make this for him! Your recipe was easy to follow along and am excited! Absolutely delicious 😋 😍 😊 👌

  171. 5 stars
    The cake is excellen but I did a little modification. Ireduced sugar in dough to 1/2 of cup, also used 1/2 of sweetened milk and instead of another half I uded regular 2% milk, for the topping I used 1 filadelfia cream cheese, 125 ml whipping cream an 4 tablespoons of confectionars sugar. The cake was perfect. Thank you

  172. Please add a note or as part of step 5 that you should flip the cake upside down after coming out of the oven to retain the height, as it is a chiffon cake. Set up 4 upside down glasses and rest corners of pan on those. Then, cool upside down completely. It falls if you don’t. Thanks!

    1. How do I keep the cake from falling when it’s upside down? I’m so worried it’s going to fall out of the pan on me. Lol

      1. It won’t fall out. It sticks to the pan and it is supposed to. I cooled mine on a wire rack upside down

    2. My cake fell a little bit when cooling right side up, it came back up after soaking up all the milks.

  173. 5 stars
    I made this yesterday, and it was delicious! It’s every bit as good as the tres leches from our favorite restaurant! I just wondered if you’ve ever tried to make a gluten-free version, and if it would still be as good? I’d like to make it for my sister sometime.

    1. 5 stars
      I made it using Pamela’s gluten free flour and it was soooooo tasty! This is the best dessert I’ve had in a long time. I can’t believe how easy it was to make. I don’t bake often either!

      1. Thanks for getting back to me so quickly, Lauren. I’m getting ready to make this cake right now for Oscars night tomorrow. It will compliment the Mexican-themed dinner I’m making quite nicely. 🙂

    1. Yes, it’s fine. The metal pan is better for retaining the cold and gets colder so the cake will be more thoroughly chilled. It didn’t affect my cake at all.

  174. I just heard about tres leches at a local café, decided to try it, found this recipe, made it. Now my co-workers hate me for ruining their diets! Hah! Making it again tonight. Sorry, not sorry.

  175. Wow! I made this cake for the first time in my life ,and my friends were screaming with joy ! I had so many compliments !
    It is the most delicious,super tasty tres leches that I have ever had !
    Thank you,thank you,thank you!

  176. Wonderful recipe – everyone loved it! (including my picky eater son). I reduced the amount of sugar to 3/4 cup and it was great.

  177. 5 stars
    Really good!
    I live in Orange County, CA. So I go to Porto’s every year to get my boyfriend his favorite cake-Milk n Berries. Their cake is so good! the taste and lightness of this cake is is similar, so my bf said to just make it from now on. I love it. The only thing I didn’t follow was putting all of the combined milks in the cake, I was worried it’d be too wet. I added about 3/4ish. My bf said I could have added more, but I thought it was perfect! I also didn’t follow the amount of sugar required in the whipping cream. I just added what I thought was perfect as I was making it. Overall Delicious! I will make it again 🙂

    1. 5 stars
      I forgot to add that I made this cake on Saturday and it was the hit of the party. It fell cuz I didn’t realize it needed to be flipped once out of the oven, but it was DELICIOUS with only a couple hours chill on it. The whipped cream covered up the fallen cake, so no harm no foul. Will definitely be making this again! It really was divine.

  178. 5 stars
    My whole family hates hates tres leches cakes but I made this for my birthday and all of them came back for seconds.

  179. This I mine and my entire households favorite dessert. It always comes out perfect. Every once in a while I will add a drizzle of dulce de Leche and chocolate over the whipped cream for a more indulgent occasion but it’s perfect just the way it is. Not to mention it’s extremely easy and whips up in no time…. the hardest part is not touching it for several hours while the milks soak into the cake(borderline torture)

  180. I used large eggs and the cake is almost too big and tall for the 9×13 pan. If you use large eggs and whip the whites really stuff, then fold them in, and it will be thick enough.

  181. I had never made this cake before and i tried this recipe. Everyone loves it and it is very easy to make. Thank you!!

  182. 5 stars
    This recipe is so good! I made this cake 3 times and it turned out delicious! Recommend this cake for parties and gatherings. Went above my expectations.

  183. 5 stars
    Best recipe hands down, made this for work and I got rave reviews on it. Thanks for a wonderful recipe! I did want to know if I made a couple of 6 inch round pans, wondering on the time to bake. Anyone know?

  184. 5 stars
    This is the first time making this cake and as someone with a culinary degree I wanted to make it from scratch. This recipe did not disappoint! The only thing I did differently was use a smaller pan and I don’t think it could’ve turned out any better! Thank you!

  185. 5 stars
    It tastes great, but for 1 batch the pan should be smaller. It was too thin. I ended up making another one and layering them.

  186. 5 stars
    Amazing !!!! That’s all I have to say just wow !!

    Question – my brother in law loooves chocolate tres leches. How would I make this cake into a chocolate cake?

  187. I have made this many times – always excellent. I always wish it was a little thicker though, more cake but just as juicy. Would it work to double the recipe or maybe not quite double – but half as much more cake ingredients? For the milk mixture I could figure out, I kind of tweak it on my own already. Pour small amts over the cake over a few hours, then let the deliciousness soak in!

  188. Question- I want to bake this cake and take it about 30 minutes away. Will whipped cream frosting hold up for the drive?

  189. This is my favorite go to Tres Leche recipe. My son-in-laws cake request for his birthday. My first attempt making a tres Leche I used box mix and then I found this recipe. No comparison even though it takes a ‘little’ more mixing. Just took first step out of oven and I just know this going to be delicious. Definitely a crowd pleaser also.

  190. I plan on making this for Valentine’s day. Can I make in 2 round cake pans and stack with topping in between. If so, do I use a spring form cake pan? or will it leak? I’m trying to figure out how to get the cakes out of the pan after they have rested and soaked up the 3 milks overnight.

    1. 5 stars
      This is my Go To tres leches recipe and I’ve made it mb 4x? SO GOOD! (I have to try NOT to make it bc I have zero self control for this cake. 😂)

      The tricky part is that this is absolutely best served out of the pan it’s made in. If you tried to layer it, the whipped topping would smush right out & fall down the sides. It’s *really* light to balance with the very wet cake, which is the other reason this wouldn’t work stacked. I recommend buying a heart-shaped pan! And if you want to fancy it up, you could cut strawberries for the top of it into little roses and perhaps rest them on their sides. When you sprinkle cinnamon on top of also looks really pretty, at least in my opinion.

      I also LOVE cinnamon, so I also put a good dusting on top of the cake before topping with the whipped cream (though not necessary at all).

      Your Valentine is a lucky duck! ❤️

    2. Hi Jennifer, I tried to comment a reply but it was posted separately, so I’m making a note to ensure you don’t miss it. Cheers!

  191. I didn’t have the correct size pan. I ended up putting it in a round metal cake pan. It’s in the oven now. I hope it will turn out okay. Is it meant to be left in the pan or can the cake be removed prior to adding the 3 milks?

    1. You can add the milks while it’s in the pan, or you can remove it from the pan and put it in another container. Either way.

  192. Has anyone attempted to make this with gluten free flour? I have made many cakes using original recipes but just substitute the GF flour and have turned out fine some fine desserts. (I make cupcakes from the recipe rather than 9×13 cakes due to the flour having a heavier consistency). I would like some suggestions or comments if this has been attempted. Thanks in advance.

  193. 3 stars
    Very good flavor. It didn’t turn out like the one I’ve had at the restaurant. The cake rose beautifully then fell when I took it out of the oven! Is it supposed to fall? Also, how exactly should the cake pan be prepared? Grease and flour, butter, vegetable oil? I couldn’t find directions for preparing the pan.

  194. Question mine shrunk while cooling. Anyone else experience this? Thoughts so I can correct next time. Still going to finish this one. Thanks.

    1. Yes, the same thing happened to mine, twice. I did some further research and most other recipes and many, many people commenting say NOT to grease the pan. They say to only grease the bottom at a minimum but the side should remain ungreased to give the sponge something to cling to and will help it hold it’s shape. I wish I had read those comments before.

    2. 4 stars
      Mine did too, pretty sure that’s normal for a souffle like baked thing. I made it to recipe minus the cinnamon. This was at 1 hr (maybe a little less) after chilling but it was apmost unbearably sweet and the top wasn’t quite moist enough. Gonna give it a night to sit and that should help with the top part being slightly dry.

    3. It’s a chiffon cake, so it should be flipped upside down while cooling to keep it from falling. Just set 4 glasses upside down and rest it on those if you can.

  195. 5 stars
    I thought this was so good! I’m making tres leches for a country project (and did a little trial run) and chose Mexico, which isn’t my heritage. I’m just curious if you’re supposed to use the whole milk mixture, because the cake was delicious I just thought it was a little soggy? Or should I let it soak more? Or is tres leches supposed to be like that? Lol sorry for so many questions. Thanks for the recipe!!!!

    1. What a fun project!! Yes, you should use the whole milk mixture. It gets better if you let it sit overnight in the fridge.

      1. I am making this cake for a friend’s birthday tomorrow. Do I put the topping on tonight before refrigerating overnight?

  196. 5 stars
    This was so good! It was my first time making it and it came out perfect. I had to substitute the heavy whipping cream for canned table cream (media crema) but came out great regardless. I’m saving this recipe

  197. 5 stars
    I am very pleased with my cake. I will make this one again and again. I got the thumbs up from my Mexican friends and also a friend from Spain, though this cake is not a traditional cake from Spain.
    Thank You!

  198. 5 stars
    First off, I’d like to say that I live in a Mexican community here in Florida. My daughter’s godmother threw her a birthday party and everyone who attended was Hispanic in one way or another. They ranted an raved about how amazing my cake was. The only thing I did different was double the milk mixture. People I didn’t even know were asking me for my phone number to make them one in the future and even offered to pay me.

  199. I changed the quantity to 3X and it still said use 9X13 pan. Wouldn’t you need a bigger pan if you using three times the ingredients?

  200. 2 stars
    I had high hopes for this cake but it’s so sweet and you can taste the egg in this cake. Authentic tres leches cake has no egg taste. There is not enough milk. Usually tres leches cake is drenched in the milk mix. I’m so disappointed.

    1. You had to of messed up something maybe. I made a test run last week. It turned out really good. I over cooked it but it was a test run. My second and final turned out even better. My oven cooked perfect at 25 minutes. I did add an extra dollop of vanilla to the heavy cream topping. The milk was more than enough. My cake is drenched and sopping wet. But you can always add more if desired. Make sure you split your sugar up correctly. Maybe you added to much by accident. Idk I’ve made mistakes baking before. Took me years to conquer perfectly baked brownies!! Just me, everyone else I know laughs about it 🙂

  201. 5 stars
    This is hands down the best tres leches recipe and I always follow the recipe to a T! Whether it’s for birthdays or holidays, this is my most requested dessert. It tastes authentic and always comes out with the right level of sweetness. Thank you so much for sharing this recipe! This has sparked a love for baking I didn’t know I had!

  202. 5 stars
    Delicious!! A tad but sweet for me but I think that’s just me. All my guests said it was perfect and not to sweet.

    My question is, when I bake my cake, it was raised up nicely. Once it cooled, it basically deflated to half its size. Is that normal? I’m thinking if the cake was stayed high, it might not be too sweet because of the cake to tres Leche ratio.

  203. 5 stars
    I have had wonderful Tres Leches cake from area restaurants and I’ve tried several online recipes and have never been satisfied. THIS recipe just nailed it! Best Tres Leches cake I have ever eaten, bar none! And the recipe is not difficult. The method of folding in whipped egg whites into the cake batter makes the cake fluffier and able to absorb all the milks. Wow! What flavor! What great texture! Thanks for another wonderful recipe!
    Steve
    Carlsbad, CA

  204. Nobody else says to”GREASE THE PAN”!!!

    You got it..
    THE BLOODY THING-ROSE BEAUTIFULLY AND FELL AS IT COOLED ..AS I understand , the cake needs to be able to cling to pan as it rises.. what a waste of money time and effort. No dessert for Christmas dinner..
    WHY on earth do you say to spray-grease the PAN?

  205. 5 stars
    I have 2 years making this dessert during the holidays and it is always a hit!! We LOVE IT! Thank you for sharing it <3

  206. 5 stars
    Made this cake using your recipe three times and each time people don’t stop raving about it. So much so I’ll be selling cakes soon! Thanks for the easy to follow recipe.

  207. 5 stars
    Easy to make and crowd pleaser!! This recipe should be 5 stars but as another user mentioned, is brought down because the negative commenters clearly don’t know/never had tres leches…
    I checked on my cake at 20 minute and it was actually baked through and over baked! Because ovens vary, I recommend turning on your oven light at 18 min and if the top appears firm/sides detached from pan, do the toothpick check and go from there.
    I also poked holes on the top of the cake, flipped it over into another pan and poked more holes, slowly poured half of milk mixture over top of cake, let it completely soak, and then repeated with the remainder and the cake absorbed the liquid beautifully. I served about 4 hours later and was surprised at how well the cake soaked the liquid. Wonderful recipe, thank you!!

  208. 4 stars
    It sounds not only delicious but also one of the few cakes that don’t need to be eaten on the day they are baked. But I wouldn’t sweeten or flavour the cream. If a cow could talk she’d tell you not to insult her. Certainly New Zealand cream has enough sweetness and flavour not to need adulterating.

  209. 4 stars
    Easy to make it a baker of average ability can make it. Clear and easy directions. Made smaller round cakes. Put some strawberries in whipped cream and topped with strawberries. No Xtra cinnamon.

  210. 5 stars
    This is my absolute favorite tres leches recipe! It’s so simple and so good every time. The people posting that their cake turned out bad seems to not understand what tres leches is or substituted ingredients. I baked 4 tres leches cakes this month alone, my family CAN NOT get enough! This is also my first comment on a recipe ever. Thank you for this recipe!

    1. I totally agree with you. When I see negative comments, I always think they either don’t know what it’s supposed to be, or they biffed something. I’m a Texan, with many Mexican/Tex-mex friends and this has been a TOP-NOTCH rating from all. So much so that people request it constantly.

      My advice is take your time, or if new to baking, give it another go

  211. 2 stars
    I triple checked that I followed this recipe correctly and I’m pretty sure I did. All my guests said this cake was way too sweet. I think it calls for too much sweetened condensed milk. The cake should absorb all the liquid without leaving puddles in the bottom of the pan but there was too much liquid to the point where eating it felt heavy. Giving it two stars because I think the recipe for the cake portion is good. The soak is off though.

    1. 4 stars
      I have made this recipe as a double batch three times in two days to test it out. First I made as is. This was too sweet for me- but I prefer a dessert with depth and richness without feeling overwhelmed by sweetness. I have had tres leches many times before and this recipe was by far the sweetest. So the next two batches I had success reducing the sugar in the sponge cake as well as reducing the sweetened condensed milk in the milk mixture. I reduced the sugar by a full 1/3 and I only used less than half a can of sweetened condensed milk. I also used real vanilla beans and the left over pods to infuse the milk. Exquisite. My advice- Make a test recipe, take notes and adjust to your preference. The sponge cake will still be tall and fluffy even with reduced sugar.

      1. 5 stars
        Did you leave it overnight to absorb more? I’ve made the cake three times following the recipe and never have the milk pool. The sweetness may be due to preference. 🙂

    2. I’m with you as far as this recipe being too sweet although almost all our guests loved it as is! Perhaps you didn’t poke enough holes on the cake before you poured the milk mixture? I used a plastic fork and poked the cake all over so tat the milk mixture got absorbed immediately. I lessened the sugar as well as the condensed milk the next 2 times I made it and it was perfect-sweet but not too sweet.

  212. 5 stars
    This is the first cake I’ve ever made as I dipped my toe into baking and it was the winner at Thanksgiving. The Puerto Rican side of the family had only high praise.

  213. I made the cake, came out very soggy,even though Infollowed the recipe as it is. I used GF POWDER, that’s the reason it became soggy. Honestly the three milk was dripping. I refrigerated whole
    Night too. And the pan which I used was glass.
    But it was very tasty and my family liked the taste. I am looking forward to bake more recipes

    Sara

      1. This is a three milk cake, it is suppose to be soggy. I make it for holidays and everyone request it for birthdays! It is all my family and friends favorite.
        To the person that said it is too sweet you are probably putting the whole amount of sugar in the cake instead of putting the amount for the cake and the other amount for the egg whites.

  214. 5 stars
    Delicious! Turned out very well. My cake rose nicely in the oven but sank once it finished cooking. I don’t know what I did wrong? It still tasted great, so I’ll make it again and try whipping the egg whites a little longer.

  215. My family was blown away with this cake! Raves all around. I soaked overnight, and it was so good. I think this will be a regular request!

  216. Made this tonight for a South American themed wine night. It was AMAZING! Everyone loved it and it was so easy to make! Could not recommend enough!!

  217. Outstanding recipe! It came out perfect. I might suggest that pouring the milk mixture needs to be done gradually. I could only add it with about 1/3 the first attempt, tipping the pan and tipping it so that the milk sauce absorbed evenly. When that absorbed, added a bit more until eventually, it was all absorbed. At first I thought the cake would end up soggy from that volume of milk, but it was perfect and cut very cleanly. Thank you!!

  218. 5 stars
    It was a big hit! The sweetness hits the spot. Not too sweet which I like. I cut the recipe in half for a smaller party and as a test trial. Will be making the full recipe next week for a larger party!

  219. Hi! Can I double the recipe and use 2 quarter sheet pans? Does this make any changes to the sponginess? Can you please give me a quick reply. Planning to make this for a party

  220. 5 stars
    Made this cake to celebrate my husband’s birthday, he was skeptical while I was making it but it was a hit with the entire family! 🙂 So easy to make and absolutely delicious!!

  221. 5 stars
    Made this yesterday and had some tonight. It was moist and delicious! The cake was simple to make, the milk mixture absorbed quickly. Will definitely make again.

  222. Loved this cake. Made it for a work function where we were celebrating Mexican food. This was a huge hit with EVERYONE and it will be on regular rotation for me at home. Thank you so much Lauren for sharing this.

  223. 5 stars
    Wow! We are in love with this cake. I filled the recipe as written and it turned out beautifully. It’s been a big hit with everyone, even those who aren’t ‘big dessert guys. Wonderful!

  224. 1 star
    I’ve made this recipe three times. First time was okay. Second and third the cake fell when it came out of the oven. The recipe uses whipped egg whites which, it seems, makes it more into a soufflé. Won’t try again.