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Tres Leches Cake Recipe (A Symphony of Three Milks)

Tres Leches Cake Recipe (A Symphony of Three Milks)
4.15 from 7 votes
Tres Leche Cake Recipe
The crumb of Tres Leches Cake is incredibly delicate and moist. It is covered with whipped cream that has been slightly sweetened and steeped in a blend of three milks.

Hello, friends! I’m Anne Carter. Now, I’m wearing my author hat over at “Beyond The Bayou Blog,” sharing the real deal from my kitchen to yours. Today, I’ve got something special for you – “The Tres Leche Cake recipe”. After countless shifts dishing out delights, I’ve nailed down a dessert that’s simple, satisfying, and downright delicious. you can also try our  Keto Mug Cake or Protein Mug Cake.

This Tres Leche Cake is a winner in my book, and it’s about time you give it a whirl. With just a bit of mixing, and baking. you’ll have a crowd-pleaser that’ll make you a dessert hero. So, tie on your apron, fire up that oven, and let’s get baking – Anne-style! Your taste buds are in for a treat, my friends. Enjoy!

What is Tres Leches?

Tres leches is a delightful cake that literally means “Three Milks.” This cake is like a fluffy cloud made of sponge, and what makes it so special is the sweet milk bath it takes. Imagine a dessert that’s not too heavy but still packs a punch of flavor. That’s Tres Leches Cake for you! It’s a sensation in Mexico, Latin America, and the United States, especially at Mexican restaurants.

The cake is kind of like an angel food cake- that light and airy one? Well, Tres Leches is similar, thanks to the whipped egg whites in the batter. They make the cake super light and bouncy. Now, here’s the fun part. After baking this dreamy cake, you give it a little love with a fork – poke, poke, poke! Then, it gets a sweet shower of three types of milk: evaporated milk, sweetened condensed milk, and whole milk. And voila, that’s why it’s called “tres leches” – three milks!

So, in a nutshell, Tres Leches is like the superhero of cakes, saving your taste buds with its light and milky magic. If you haven’t tried it yet, you’re missing out on a dessert adventure!

Overview: How To Make Tres Leches?

Overview How To Make Tres Leches

Get ready for a delightful journey in the kitchen with our Tres Leches Cake! This heavenly dessert takes just 2 hours from start to finish, with 30 minutes of prep, 30 minutes of baking, and an hour of resting time. Perfect for serving 12 people, it’s a crowd-pleaser that will leave everyone asking for more.

To kick things off, preheat your oven to 350°F and butter up a 9×13 casserole pan. Now, let’s dive into the magic of three mixing bowls. In one, sift together 1 cup flour, 1 1/2 tsp baking powder, and a pinch of salt. In the others, separate those egg whites and yolks.

Time to make the yolks shine! Beat them with 3/4 cup sugar until they turn a pale yellow, then add 1/3 cup milk and 1 tsp vanilla. Meanwhile, whip those egg whites into soft peaks with the remaining 1/4 cup sugar. Mix the yolks with the flour blend, gently fold in the whites, and voila – your cake batter is ready for the oven!

As the cake bakes to golden perfection, whip up a dreamy 3-milk Syrup. Simply combine 1/3 cup heavy whipping cream, 12 oz evaporated milk, and 9 oz condensed milk. Once the cake has cooled, poke it all over with a fork and let the syrup cascade over it.

Now, the grand finale! In a chilled bowl, whip 2 cups of heavy whipping cream with 2 Tbsp of sugar until it’s thick, whipped, and ready to spread. Cover your cake with this luscious whipped cream frosting and, if you’re feeling fancy, toss on some berries for a finishing touch. Get ready to impress with this Tres Leches masterpiece – your taste buds will thank you!

Try More Cake Recipe!

Tres Leches Cake Recipe (A Symphony of Three Milks)

Tres Leche Cake Recipe

The crumb of Tres Leches Cake is incredibly delicate and moist. It is covered with whipped cream that has been slightly sweetened and steeped in a blend of three milks.
4.15 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: maxican
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting time: 2 hours
Total Time: 3 hours
Calories: 415kcal
Author: Anne Carter
Servings: 12


  • Mixing Bowls
  • Whisk
  • Electric mixer
  • Toothpick
  • Cooling Rack
  • Spatula


  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 eggs, (large)
  • 1 cup sugar, divided into 3/4 and 1/4 cups
  • 1 tsp vanilla extract
  • 1/3 cup whole milk


  • 12 oz evaporated milk
  • 9 oz sweetened condensed milk
  • 1/3 cup heavy whipping cream


  • 2 cups heavy whipping cream
  • 2 Tbsp granulated sugar
  • 1 cup berries, to garnish, optional


  • Preheat your oven to 350°F and grease a 9×13 baking pan with butter.
  • In a big bowl, mix together 1 cup of flour, 1 1/2 tsp of baking powder, and a pinch of salt.
  • Use two more bowls. Put the egg yolks in one and the egg whites in the other.
  • In the bowl with yolks, beat them with 3/4 cup of sugar using an electric mixer until they turn pale yellow (about 2 minutes). Mix in 1/3 cup of milk and 1 tsp of vanilla.
  • In the bowl with egg whites, beat them until soft peaks form (about 1 minute). Add the remaining 1/4 cup of sugar while beating until the egg whites are stiff but not dry (another minute).
  • Pour the egg yolk mixture over the flour mix and gently combine with a spatula. Fold in the egg white mixture until just combined. Pour the batter into the greased pan and spread it out evenly.
  • Bake at 350°F for 30-35 minutes or until a toothpick comes out clean when inserted into the center.

For the 3-Milk Syrup:

  • In a large measuring cup or bowl, combine 1/3 cup heavy whipping cream, 12 oz evaporated milk, and 9 oz condensed milk.
  • Once the cake is cool, poke it all over with a fork. Slowly drizzle the milk mixture over the cake, letting it soak in.

For the Whipped Cream Frosting:

  • In a chilled bowl, pour 2 cups cold heavy whipping cream and 2 Tbsp sugar. Beat on high speed for 1 1/2 to 2 minutes until it's thick, whipped, and spreadable.
  • Spread the whipped cream over the cake using a spatula. If you like, decorate with berries.


Calories: 415kcal | Carbohydrates: 45g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 152mg | Sodium: 171mg | Potassium: 344mg | Sugar: 41g | Vitamin A: 865IU | Vitamin C: 1.7mg | Calcium: 242mg | Iron: 1mg
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What to Serve with Tres Leche Cake?

What to Serve with Tres Leche Cake

Times for The Tips!

  1. Measure Like a Pro: Make sure you measure both dry and wet ingredients just right. When it comes to flour, use a spoon to fill your measuring cup and then level it off at the top.
  2. Egg-cellent Separation: Grab those eggs straight from the fridge! Cold eggs are way easier to separate into whites and yolks.
  3. Gentle Mixing Matters: Be gentle when folding the batter with a spatula. Mix it just until everything comes together – no more. The magic happens when the eggs do their thing to help the cake rise.
  4. No Outdoor Drafts Allowed: While your cake cools to room temperature, keep it away from outdoor drafts. Trust us, you don’t want that “eggy” smell. Keep it cozy indoors.
  5. Give it a Rest: Once you’ve poured on the syrup, let the cake chill for a good 30 minutes. It’s like a spa day for your cake, letting it soak up all that sweet goodness.
  6. Bake Smart: Choose a ceramic or glass casserole dish for baking. It not only gives your cake the best rise but also makes serving a breeze. Less hassle, more deliciousness!

Frequently Asked Questions (FAQs)

Q: How long does tres leches cake last? 

A: A tres leches cake can be prepared and assembled up to two days in advance. Refrigerate overnight with a cover on. Just before serving, add some fresh berries, especially if they are cut.

Q: Is Tres Leches supposed to be soggy?

A: It should be really wet. Because the sponge cake serves as the foundation, it absorbs the copious amount of syrup without becoming mushy. For this reason, I never use a boxed white cake mix because it’s not designed to absorb liquid and can easily get “soggy.”

Q: Can Tres Leches Cake be frozen? 

A: The cake base can be prepared in advance. After letting the cake cool to room temperature, place a few pieces of plastic wrap snugly over the casserole dish and freeze the tres leches cake base for up to two months. Before using, let the cake thaw on the counter or in the refrigerator for the entire night. After the icing and syrup are added, freezing the cake is not advised.

4.15 from 7 votes (2 ratings without comment)
Recipe Rating

Ophelia Winslow

Monday 15th of July 2024

This recipe was fantastic, but I found that the cake was a bit too sweet for my taste. Next time, I might reduce the sugar a bit.

Thaddeus Sinclair

Monday 15th of July 2024

This cake looks delicious! I’m planning a get-together with my friends this weekend and thinking of making this. Has anyone else tried it yet? Any tips to make it even better?

Alaric Voss

Monday 15th of July 2024

I made this cake for my friends last night, and now they want to move in with me! This recipe is a dangerous one to share – you might never get rid of your friends!

Orion Caldwell

Monday 15th of July 2024

Thank you so much for sharing this Tres Leches Cake recipe! It's my new go-to dessert for when my friends come over. Everyone absolutely loved it, and it was so easy to make!

Gideon Prescott

Monday 15th of July 2024

"I just tried making this Tres Leches Cake, and it turned out amazing! My friends loved it and couldn't stop talking about how moist and delicious it was. Thanks for sharing such a great recipe!"