Easy Tres Leches Cake is light, fluffy, and soaked in a sweet mixture of three different kinds of milk. Finished with homemade whipped cream and fresh strawberries, it’s an irresistibly moist dessert that’s perfect for birthdays, holidays, Cinco de Mayo, or anytime you’re craving something special.
Why You’ll Love This Recipe
- Easy to decorate for any occasion
- Deliciously moist without becoming soggy
- Made with simple pantry ingredients
- Perfect for preparing ahead of time
- Light, creamy, and refreshing
Please let us know what you think in the comments or ratings below!
Try some of our other favorite cakes: Berry Trifle, Southern Coca Cola Cake, Southern Pig Pickin' Cake, or Better Than Sex (Anything) Cake.
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Ingredients for Tres Leche Cake
- heavy whipping cream
- whole milk
- granulated sugar
- evaporated milk
- vanilla extract
- all purpose flour
- sweetened condensed milk
- eggs
- baking powder
- salt
- powdered sugar
FAQs
“Tres leches” means “three milks” in Spanish. The cake is traditionally soaked in a combination of evaporated milk, sweetened condensed milk, and whole milk or heavy cream.
It should be very moist and creamy but not mushy. A light sponge cake absorbs the milk mixture while still maintaining its structure.
Yes. Prepare a white or yellow cake mix according to the package directions in a 9×13-inch pan. Let it cool, poke holes in it, and add the three-milk mixture.
Cover the cake tightly and store it in the refrigerator for up to four days. Because it contains dairy, it should not be left at room temperature for more than two hours.
The holes may not have been deep or close enough together, or the milk may have been poured too quickly. Make sure the holes reach nearly to the bottom and pour the mixture gradually.
Fresh strawberries, raspberries, peaches, toasted coconut, maraschino cherries, or a dusting of cinnamon all work beautifully.
Keep Tres Leches Cake covered in the refrigerator until ready to serve. Store leftovers in an airtight container or cover the baking dish tightly for up to four days.
Pro Tips for the Best Tres Leche Cake
⭐ Separate the eggs carefully. Even a small amount of egg yolk can prevent the whites from whipping properly.
⭐ Use a clean mixing bowl. Your bowl and beaters should be clean and completely dry before whipping the egg whites.
⭐ Fold gently. The whipped egg whites give the cake its airy texture. Use a spatula and fold them into the batter without stirring out all the air.
⭐ Poke plenty of holes. Space the holes about ½ inch apart so the milk mixture can soak evenly throughout the cake.
⭐ Pour the milk slowly. Adding the milk gradually gives the cake time to absorb it instead of allowing it to collect around the edges.
⭐ Let it chill overnight. Although four hours will work, the flavor and texture are even better the following day.
⭐ Keep everything cold. Cold heavy cream, a cold bowl, and cold beaters help the whipped topping become thick and fluffy.
How to make Tres Leche Cake
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Place the egg yolks and ¾ cup of granulated sugar in a large bowl. Beat for 2–3 minutes, until the mixture becomes pale, thick, and creamy.
- Mix the whole milk and vanilla extract into the egg yolk mixture.
- Gradually add the dry ingredients and stir just until combined. Avoid overmixing.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff, glossy peaks form.
- Gently fold the egg whites into the cake batter in three additions. Fold carefully so the batter stays light and airy.
- Spread the batter evenly in the prepared baking dish. Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 30 minutes. Use a fork or wooden skewer to poke holes all over the cake.
- Whisk together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract. Slowly pour the milk mixture over the entire cake, allowing it to soak into the holes.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Beat the cold heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the chilled cake.
- Sprinkle with cinnamon or garnish with fresh strawberries before slicing and serving. Enjoy!
Tres Leche Cake
Ingredients
Cake
- 1 cup all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs
- 1 cup sugar, divided (¾ and ¼)
- ⅓ cup whole milk
3 Milk Mixture
- ⅓ cup heavy whipping cream
- 12 oz evaporated milk
- 9 oz sweetened condensed milk
Homemade Whipped Cream
- 2 cups cold heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- berries or ground cinnamon for topping, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Place the egg yolks and ¾ cup of granulated sugar in a large bowl. Beat for 2–3 minutes, until the mixture becomes pale, thick, and creamy.
- Mix the whole milk and vanilla extract into the egg yolk mixture.
- Gradually add the dry ingredients and stir just until combined. Avoid overmixing.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff, glossy peaks form.
- Gently fold the egg whites into the cake batter in three additions. Fold carefully so the batter stays light and airy.
- Spread the batter evenly in the prepared baking dish. Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 30 minutes. Use a fork or wooden skewer to poke holes all over the cake.
- Whisk together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract.
- Slowly pour the milk mixture over the entire cake, allowing it to soak into the holes. Cover and refrigerate for at least 4 hours, preferably overnight.
- Beat the cold heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the chilled cake.
- Sprinkle with cinnamon or garnish with fresh strawberries before slicing and serving. Enjoy!
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