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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This easy tres leches cake recipe is everything you want in a classic dessert—soft, creamy, and irresistibly indulgent. It’s the kind of treat that makes an ordinary day feel like a celebration.
- Ultra Moist: Soaked in three kinds of milk for a rich, tender texture.
- Light Yet Decadent: Fluffy sponge balances the creamy soak.
- Make-Ahead Friendly: Even better after a night in the fridge.
- Party-Perfect: A showstopper that’s easy to slice and share.
This recipe is tried and tested many times over—not just by me, but by hundreds of you, Bold Bakers! Being such a popular recipe, I wanted to update it with a more streamlined process and an easier-to-read method. I also added some helpful links throughout the post to guide you to the best results.
Tres leches cake, meaning “three milks” in Spanish, is a classic Latin American dessert made by soaking a sponge cake in a mixture of sweetened condensed milk, evaporated milk, and heavy cream. Each milk brings its own richness—sweetness from the condensed, silkiness from the evaporated, and body from the cream—creating an unbelievably moist and flavorful cake.
In this updated version, I’ve included all my best tips to help you nail the perfect texture: how to whip the eggs for the fluffiest sponge, how much soak to use without overwhelming the cake, and how to finish it off with a whipped cream topping and a sprinkle of cinnamon. With this guide, your tres leches cake will be bakery-quality every time.
Bold Bakers Loved This!
“This is the best recipe!
I tried many before but this one is gonna be my only one from now on!
The cake is soo fluffy and the ratio of different type of the milk is just perfect” — Carmen
“Tried this recipe, I messed up a little but still it was delicious. Especially the sponge. I also made evaporated milk using your recipe. ” — Sabah
“This cake is my new favorite! It’s just sooo good, thank you Gemma! Such a simple recipe but great flavor!” — Katy
IMPORTANT NOTE: This recipe was improved and updated on 4/9/2025, to include NEW STEP-BY-STEP photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, flavor variations, and Pro Chef Tips.
Table of Contents
- What is a Tres Leches Cake?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make the Best Tres Leches Cake
- Gemma’s Pro Chef Tips
- Make-Ahead and Storage Instructions
- Flavor Variations
- FAQ
- More Classic Cake Recipes
What is a Tres Leches Cake?
Tres leches cake is a moist, indulgent Latin American dessert made from a light sponge soaked in three types of milk. The result is a soft, creamy cake with a rich, sweet flavor that’s perfect for any occasion.
- Three Milks: A combination of sweetened condensed milk, evaporated milk, and heavy cream.
- Light Sponge: A delicate cake base that absorbs the milk soak without becoming soggy.
- Rich & Moist: The three-milk soak makes the cake incredibly moist and flavorful.
- Popular Treat: Often topped with whipped cream and a dusting of cinnamon or fruit.
Tools Yo Need
- Mixing bowls
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Stand mixer with a whisk attachment
- Metal spoon
- 9 x 13 inch (23 x 33 cm) cake pan
- Parchment
Key Ingredients and Substitutes
All-Purpose Flour
- Provides structure and stability to the cake.
- Substitute:
- Cake flour for a softer, lighter texture.
- Almond flour mix or gluten-free flour blend for a gluten-free option
Granulated Sugar
- Sweetens the cake and helps with texture.
- Substitute: Light brown sugar for a subtle molasses flavor.
Baking Powder
- Adds lift and makes the cake fluffy.
Eggs
- Bind the ingredients and provide moisture.
- Substitute: Aquafaba (chickpea brine) for a vegan version.
Whole Milk
- Adds moisture and richness to the sponge.
- Substitute: Almond or oat milk for a dairy-free option.
Sweetened Condensed Milk
- Provides sweetness and richness to the soak.
- You can follow my Condensed Milk Recipe using coconut milk to make a dairy-free alternative.
Evaporated Milk
- Contributes richness and smoothness to the soak.
- Substitute: Full-fat coconut milk or non-dairy evaporated milk.
Heavy Cream
- Adds creaminess and body to the soak.
- Substitute: Coconut cream for a dairy-free version.
Vanilla Extract
- Adds a subtle sweetness and depth of flavor.
- Substitute: Make your own or use Vanilla Bean Paste.
Whipped Cream
- Light, airy topping to balance the richness of the cake.
- Substitute: Coconut whipped cream for a dairy-free option.
Ground Cinnamon
- Optional garnish to add warmth and a hint of spice.
- Substitute: Nutmeg for a different flavor profile.
How to Make the Best Tres Leches Cake Recipe
Make the Cake
- Prep: Preheat the oven to 350°F (180°C) then grease a 9 x 13 inch (23 x 33 cm) pan. Set aside.
- Mix dry ingredients: In a medium bowl combine the flour, baking powder and salt. Set aside.
- Whip up egg yolks: In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg yolks on high speed for 2 minutes. Slowly stream in ¾ cup (6 oz/170 g) sugar into the bowl and continue to whip until thick and pale in color, about 3 minutes.
- Lower the speed to medium and add the milk and vanilla.
- Combine: Turn the speed to low and add in the flour mixture. Gently mix until just combined. Transfer mix to a clean bowl and then wash and dry the mixing bowl and whisk attachment. Reattach the whisk attachment.
- Whipp up egg whites: Add the egg whites to the mixer bowl whip on high speed until light and foamy. Gradually add the remaining ¼ cup (2 oz/57 g) granulated sugar and continue whipping from soft peaks to stiff peaks, about 3 minutes.
- Combine egg whites and yolks: Using a metal spoon, gently fold the ⅓ of the whipped egg whites into the egg yolk mixture to loosen it to pale yellow, then fold in the remaining egg whites until just combined.
- Bake: Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Leave in the pan and set aside.
Make the Tres Leches Syrup
- Make the milks mixture: In a large measuring jug with a pour spout, combine the evaporated milk, condensed milk and whole milk and stir until well mixed. Set aside.
- Poke the cake: Use a toothpick to poke holes all over the cake. Poke the holes almost to the bottom but try not to poke all the way through.
- Pour syrup: Slowly pour the milk syrup over the top of the cake, making sure to pour near the edges and all around. (I do this in two stages until it’s all soaked up.)
- Chill: Cover and refrigerate the cake for at least 1 hour but preferably overnight to allow it to soak up the milk.
Make the Whipped Cream Frosting
- When ready to serve, whip the heavy cream to stiff peaks. Smooth the whipped cream over the top of the cake. Sprinkle cinnamon on top and enjoy!
Gemma’s Pro Chef Tips
- Room-temperature eggs: Start with room-temperature eggs, as they will whip up to be even lighter in less time.
- Full-fat milk: Don’t be tempted to use reduced-fat milk, full-fat milk is really important to the richness and flavor of this cake.
- Use a metal spoon: When folding the egg whites and yolks into the batter, use a large wide metal spoon — do not use a spatula.
- Proper folding technique: To properly fold the eggs into the batter, use broad scoops from the bottom of the mixing bowl to the top, working in a circular motion. Take your time here and don’t be tempted to stir.
- Dust with cinnamon: To really elevate the flavor of the cake and set off the richness of the 2 kinds of milk, generously dust the top with cinnamon.
- Skip the sugar: No need to sweeten the whipped cream that tops the cake, the 3 kinds of milk add all the sweetness the cake needs.
Make-Ahead and Storage Instructions
Make-Ahead:
Tres leches cake actually improves with time!
- You can make it up to 1 day in advance. After soaking, cover it tightly and refrigerate overnight for the best flavor and texture. The cake will absorb the milk soak even more, making it even moister and richer.
Storage:
- Store any leftover cake in the refrigerator, tightly covered. It will stay fresh for 3–4 days.
- You can also freeze the cake (without the whipped cream topping) for up to 1 month. Just let it thaw in the fridge overnight before serving.
Topping:
- For best results, add the whipped cream topping right before serving to keep it light and airy.
- You can whip the cream ahead of time and store it separately, then gently spread it over the cake before serving.
Flavor Variations
Strawberry Tres Leches Cake:
Add 1/4 cup strawberry puree to the milk soak for a fruity twist. Garnish with 1/2 cup fresh sliced strawberries on top of the whipped cream or mix them into the whipped cream itself for extra flavor. You can alsouse blueberries or raspberries.
Chocolate Tres Leches Cake:
Add 1/4 cup unsweetened cocoa powder or 2 oz melted chocolate to the cake batter for a rich chocolate flavor. Top with 1/4 cup chocolate whipped cream or drizzle with 2 oz melted chocolate.
Coconut Tres Leches Cake:
Add 1/2 cup coconut milk to the milk soak mixture for a tropical twist. Garnish with 1/4 cup toasted coconut flakes for extra flavor.
Coffee Tres Leches Cake:
Mix 1/4 cup strong brewed coffee or espresso into the milk soak for a rich coffee-infused version. Top with 1 tablespoon cocoa powder or chocolate shavings for extra depth.
Citrus Tres Leches Cake:
Add 1 tablespoon orange zest or lemon zest to the cake batter for a refreshing citrus note. For extra citrus flavor, mix 2 tablespoons orange juice into the soak.
Spiced Tres Leches Cake:
Add 1/2 teaspoon ground cinnamon or 1/4 teaspoon nutmeg to the cake batter for a warm spiced flavor. Sprinkle 1/2 teaspoon cinnamon or 1/4 teaspoon pumpkin spice on top of the whipped cream for extra flair.
FAQs
Cool Completely: Let the cake cool fully before pouring on the milk soak.
Soak Gradually: Pour the milk soak slowly over the cake in stages, allowing it to absorb evenly.
Don’t Over-Saturate: Only use as much soak as the cake can handle—it should be moist, not swimming in liquid.
Chill Before Serving: Refrigerate for at least 2 hours, or overnight, to let the cake absorb the milk and firm up.
Top with Whipped Cream Last: Add the whipped cream just before serving to keep it light and fluffy.
Yes, you can top your tres leches cake with coconut whipped cream, chocolate ganache, or even a fresh fruit topping like berries.
More Classic Cakes
- Classic Opera Cake Recipe
- Classic Coffee Cake
- Classic French Savarin Cake
- Classic Victoria Sponge Cake Recipe
- Maple Gooey Butter Cake
Try These Recipes!
Watch The Recipe Video!
Easy Tres Leches Cake
Ingredients
Cake
- 1 cup (5 oz/142 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, at room temperature, separated
- ¾ cup (6 oz/170 g) plus ¼ cup (2 oz/57 g) granulated sugar, divided
- ⅓ cup (2 ½ fl oz/75 ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
Tres Leches Syrup
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- ¼ cup (2 fl oz/60 ml) whole milk, at room temperature
Whipped Topping
- 1 ½ cups (12 fl oz/340 ml) heavy whipping cream
- ground cinnamon, for dusting
Instructions
Make the Cake
- Preheat the oven to 350°F (180°C) then grease a 9 x 13 inch (23 x 33 cm) pan. Set aside.
- In a medium bowl combine the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg yolks on high speed for 2 minutes. Slowly stream in ¾ cup (6 oz/170 g) sugar into the bowl and continue to whip until thick and pale in color, about 3 minutes.
- Lower the speed to medium and add the milk and vanilla.
- Turn the speed to low and add in the dry ingredients. Gently mix until just combined. Transfer mix to a clean bowl and then wash and dry the mixing bowl and whisk attachment. Reattach the whisk attachment.
- Add the egg whites to the mixer bowl whip on high speed until light and foamy. Gradually add the remaining ¼ cup (2 oz/57 g) granulated sugar and continue whipping to stiff peaks, about 3 minutes.
- Using a metal spoon, gently fold the ⅓ of the egg whites into the egg yolk batter to loosen it, then fold in the remain egg whites until just combined.
- Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Leave in the pan and set aside.
Make the Tres Leches Syrup
- In a large measuring jug with a pour spout, combine the evaporated milk, condensed milk and whole milk and stir until well mixed. Set aside.
- Use a toothpick to poke holes all over the cake. Poke the holes almost to the bottom but try not to poke all the way through.
- Slowly pour the milk syrup over the top of the cake, making sure to pour near the edges and all around. (I do this in two stages until it's all soaked up.)
- Cover and refrigerate the cake for at least 1 hour but preferably overnight to allow it to soak up the milk.
Make the Whipped Topping
- When ready to serve, whip the heavy cream to stiff peaks. Smooth the whipped cream over the top of the cake. Sprinkle cinnamon on top and enjoy!
- This cake will keep covered in the refrigerator for up to 3 days.
Recipe Notes
- Room-temperature eggs: Start with room-temperature eggs, as they will whip up to be even lighter in less time.
- Full-fat milk: Don’t be tempted to use reduced-fat milk, full-fat milk is really important to the richness and flavor of this cake.
- Use a metal spoon: When folding the egg whites and yolks into the batter, use a large wide metal spoon — do not use a spatula.
- Proper folding technique: To properly fold the eggs into the batter, use broad scoops from the bottom of the mixing bowl to the top, working in a circular motion. Take your time here and don’t be tempted to stir.
- Dust with cinnamon: To really elevate the flavor of the cake and set off the richness of the 2 kinds of milk, generously dust the top with cinnamon.
- Skip the sugar: No need to sweeten the whipped cream that tops the cake, the 3 kinds of milk add all the sweetness the cake needs.
Hey Gemma the tres leche cake was a hit, what I just felt that my cake was very dense and couldn’t absorb the milk mixture very nicely so I felt it was not soaked equally like I felt dry spots in between and even my cake shrunk after cooling down, I wonder where I went wrong ??
Tried this recipe, I messed up a little but still it was delicious. Especially the sponge. I also made evaporated milk using your recipe.
Thank you so much from Bangladesh ????????
Hello Gemma, I just have a query, you said that we have to fold the egg whites in the egg yolk batter with a thin metal spoon so that we don’t knock out the air but if we whisk it will we knock out the air because whisk also incorporates air, right?
Can this b made without eggs
Wow this is lovely
Hi Gemma,
Your recipes are always so easy and make me look like a pro.
This recipe tasted absolutely FAB!!!
Thank you.
Hi Gemma! This cake was superb! As always your recipe was foolproof and amazing ! Thanks for this great recipe and much more!
Is it possible to make this recipe with aquafaba to replace the eggs?
Hey Gemma, love your recipes . I wanted to ask if i could make this cake in 9×9 square pan ?
Hello could you give the measurement of evaporated and condensed milk in terms of cups ?