Tres Leches Cake

This Tres Leches Cake is soaked in three kinds of milk for the perfect moist dessert topped with a creamy whipped topping, cinnamon and fresh strawberries.

I was introduced to Tres Leches Cake not too long ago from a local bakery and instantly understood why everyone loves it so much. After one bite, I knew I had to recreate it at home and honestly, homemade tastes even better than a bakery.

Even though this cake is soaked in three different milks, it doesn’t turn out soggy. Instead, the cake stays light, airy, rich and incredibly soft with every bite. The milk mixture soaks perfectly into the sponge cake without being heavy.

You can make this cake for any occasion. I’ve made it for birthdays, Cinco de Mayo parties, summer cookout and potlucks. The cake is always a hit and there are never any leftovers by the end of the night.

I know there are quite a few steps to make this Mexican dessert but I promise it’s an easy tutorial and worth it in the end.

Serve Tres Leches Cake with tacos, enchiladas, Mexican street corn and margaritas for a Mexican feast.

Jump to:

• Recipe At A Glance
• Tres Leches Cake Ingredients
• How to Make Tres Leches Cake
• Helpful Tips
• Substitutions and Variations
• Storing Tips
• Frequently Asked Questions
• Recipe
• Helpful Tips
• Storing Tips

Recipe At A Glance

• Skill Level: Easy
• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Idle Time: 2 hours
• Method: Baking
• Servings: 12
• Best For: Parties, summer gatherings, Cinco de Mayo, potlucks

Tres Leches Cake Ingredients

Cake Batter

• Eggs: Separate the yolk and whites
• Granulated sugar: Adds sweetness and helps create a soft texture
• Brown sugar: Gives the cake a richer flavor with a slight caramel taste
• Milk: I used whole milk for a richer cake, but 2% will also work
• Vanilla extract: Adds warm flavor throughout the cake
• Browned butter: I browned unsalted butter for extra richness and flavor
• Salt: Helps balance the sweetness
• Cake flour: Not to be confused with regular flour
• Baking powder: Helps the cake rise properly

Milk Mixture

Evaporated milk: Adds creaminess without making the cake too heavy
Sweetened condensed milk: Sweetens the cake and gives it that classic tres leches flavor
Milk: I used whole milk but you can use 2% if preferred
Vanilla extract: Adds extra flavor to the milk soak

Whipped Topping

Heavy cream: Creates a fluffy homemade whipped topping
Powdered sugar: Sweetens the topping while keeping it smooth
Vanilla extract: Adds flavor to the whipped cream
Salt: Balances the sweetness slightly

Garnish

Cinnamon: Adds warmth to the cake but is also optional
Strawberries: Fresh sliced strawberries make the finishing touch

How to Make Tres Leches Cake

1. Preheat oven to 350℉ and prepare a 9×13 baking dish with parchment paper or baking spray.
2. In a large mixing bowl, whisk together the egg yolks, white sugar and brown sugar until fully combined.
3. Add the cake flour, baking powder and salt. Gently fold everything together until a smooth batter forms. Set aside.

4. In a separate mixing bowl, beat the egg whites using a hand mixer on high speed until stiff fluffy peaks form, about 8-10 minutes.
5. Carefully fold the whipped egg whites into the cake batter a little at a time. Be gentle so the batter stays light and airy.

6. Pour the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

7. While the cake bakes, prepare the milk mixture.
8. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, milk and vanilla extract until combined.

9. Once the cake is done baking, remove it from the oven and use a fork to poke holes all over the top of the cake.

10. Slowly pour the milk mixture evenly over the cake, allowing the liquid to soak in before adding more.
11. Let the cake rest for at least 2 hours so it can fully absorb the milk mixture.
12. During the last 30 minutes of chilling, prepare the whipped topping and slice the strawberries.

13. In a large bowl, combine the heavy cream, powdered sugar, vanilla extract and salt.
14. Use a hand mixer to whip until soft peaks form and the topping becomes thick and fluffy.

15. Spread the whipped topping evenly over the cooled cake.

16. Sprinkle cinnamon over the top and garnish with sliced strawberries.
17. Slice, serve and enjoy.

Helpful Tips

• Make sure to gently fold the whipped egg whites into the batter so the cake stays fluffy.
• Let the cake cool slightly before pouring on the milk mixture so it absorbs better.
• Pour the milk slowly to avoid flooding the cake all at once.
• Chill the cake for at least 2 hours, but overnight is even better for flavor.
• Use fresh whipped cream instead of store bought for the best texture and taste.

Substitutions and Variations

• Swap strawberries for raspberries, blueberries or maraschino cherries for garnish.
• Add a sprinkle of toasted coconut on top for extra flavor.
• Use cinnamon sugar instead of plain cinnamon for garnish.
• Add a splash of rum to the milk mixture for more in depth flavor.
• Use store bought whipped topping if you need a quicker shortcut.

Storing Tips

Store Tres Leches cake covered in the refrigerator for up to 4 days. I do not recommend freezing this cake as the texture will become watery once thawed.

Frequently Asked Questions

Recipe