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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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4.36 from 14 votes

Tres Leches Cake

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 mins
Cook Time30 mins
Additional Time2 hrs
Total Time2 hrs 50 mins
Course: Dessert
Cuisine: Mexican
Servings: 12 -15 Servings
Calories: 455kcal
Author: Amy Nash


For the cake

  • 1 ½ cups all-purpose flour, spooned & leveled (188g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt
  • 1 cup granulated sugar, divided (200g)
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • cup whole milk

For the tres leches mixture

  • 14 ounces sweetened condensed milk
  • 12 ounces evaporated milk
  • ½ cup whole milk

To finish

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for topping
  • Strawberries or maraschino cherries, for garnish


  • Preheat oven to 350 degrees F. 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 ¾ 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.
  • Add the flour, baking powder, baking soda, and salt, mixing just until combined.
  • Whisk the eggs whites, gradually adding the remaining ¼ 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.
  • Whip the cream, sugar, and vanilla, then spread over the cake. Sprinkle with cinnamon and top with strawberries.



  • 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.
Recipe adapted from The Pioneer Woman.


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