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A slice of homemade tres leches cake on a white plate with a fanned strawberry on top.
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4.55 from 20 votes

Classic Tres Leches Cake Recipe

Tres Leches Cake is soft and moist, with a trio of 3 sweet milks that soak into the light and fluffy sponge cake. Make it ahead and let it soak overnight for an easy dessert that can be prepared in advance for a party.
Prep Time20 minutes
Cook Time30 minutes
Additional Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: Mexican
Servings: 12 -15 Servings
Author: Amy Nash

Ingredients

For the cake

  • 1 1/2 cups (188g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 cup (200g) granulated sugar divided
  • 5 large eggs separated
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole milk

For the tres leches mixture

  • 14 ounces sweetened condensed milk
  • 12 ounces evaporated milk
  • 1/2 cup whole milk

To finish

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Ground cinnamon for topping
  • Strawberries or maraschino cherries for garnish

Instructions

  • Preheat oven to 350℉ (177℃). Prep a 9x13-inch baking dish with baking spray. Separate the egg yolks from the egg whites and set aside.
  • In a large bowl of a stand mixer, beat 3/4 cup of the sugar with the egg yolks on medium-high until creamy and light. Add the milk and vanilla and beat again, scraping down the sides of the bowl as needed.
    1 cup (200g) granulated sugar, 1 teaspoon pure vanilla extract, 1/3 cup whole milk, 5 large eggs
  • Add the flour, baking powder, baking soda, and salt, mixing just until combined.
    1 1/2 cups (188g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon table salt
  • Whisk the eggs whites, gradually adding the remaining 1/4 cup of sugar until stiff peaks form. Fold into the cake batter.
  • Pour into the prepared pan.
  • Bake for 25-35 minutes. Cool completely, then poke all over with a fork.
  • In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and milk. Pour over the cooled cake. Let soak for 2 hours in the fridge.
    14 ounces sweetened condensed milk, 1/2 cup whole milk, 12 ounces evaporated milk
  • Whip the cream, sugar, and vanilla, then spread over the cake. Sprinkle with cinnamon and top with strawberries.
    2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon pure vanilla extract, Ground cinnamon, Strawberries or maraschino cherries

Video

Notes

  • Storage: Tres leches cake is good for 3-4 days when stored in the fridge. If you know you won't be eating the cake for a day or two, I recommend waiting to top with the whipped cream until just before serving because if it is not fully whipped it may lose volume over time.
  • Cupcake Variation: You can even turn this cake into about 24 cupcakes by baking the batter for 15 minutes. Then poke the cupcakes with a fork and fill with the milk mixture just like you would the cake and top with whipped cream.
  • Homemade Evaporated Milk Substitute: You can make your own evaporated milk in a pinch by simmering 3 1/4 cups of regular whole milk on the stove over medium-low heat for 25 minutes or so, stirring frequently, until reduced to about 1 1/3 cups. Just be careful not to burn it.
Recipe adapted from The Pioneer Woman.

Nutrition

Calories: 455kcal | Carbohydrates: 54g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 254mg | Potassium: 308mg | Fiber: 1g | Sugar: 41g | Vitamin A: 879IU | Vitamin C: 2mg | Calcium: 247mg | Iron: 1mg

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