This classic homemade Tres Leches Cake recipe is the most incredibly moist and tender sponge cake you’ll ever taste! Delicately sweet and luxuriously soaked with three different types of milk, each bite literally melts in your mouth. The traditional butter-free sponge base creates the perfect airy texture that drinks up the rich milk mixture like a dream!
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It’s hard to beat Homemade Tres Leches Cake
When I first served this authentic Tres Leches cake recipe to my husband and our trusty group of neighborhood taste-testers, it was an instant hit! They couldn’t stop raving about how perfectly moist it was—never soggy—and how the sweetness was spot on. It’s one of those desserts that’s so good that you keep sneaking back for “just one more bite.”
My testers declared it the best Tres Leches cake ever. Period. So there you have it—officially taste-tester approved!
While testing this recipe, I discovered a fun little secret: the magic of a traditional Tres Leches cake lies in its simplicity. Many modern recipes add butter, but after diving into the origins, I learned that a true Tres Leches cake uses a butter-free sponge. Why? Because it’s the key to achieving that airy texture that soaks up all the creamy milk goodness without becoming dense. Think of it as the ultimate sponge—literally! So, trust me, skip the butter and let those eggs work their magic.
Here’s my #1 tip: patience is everything. Letting the cake chill overnight transforms it into something truly extraordinary. The milk mixture fully soaks in, the flavors develop beautifully, and the texture turns silky smooth. Sure, it takes a bit of planning, but one bite of this dreamy cake, and you’ll know it was totally worth the wait!
What is Tres Leches?
Tres Leches is a beloved Latin American dessert with origins often linked to Mexico, Nicaragua, or the Caribbean, though its exact roots are still debated. Found at celebrations and family gatherings throughout Latin America, this iconic dessert has captured hearts worldwide. Tres Leches features a light and airy sponge cake soaked in a rich mixture of three milks—evaporated, sweetened condensed, and whole milk (or sometimes half and half or heavy cream)—creating an incredibly moist, decadent treat that still feels delightfully light with every bite!
Why is it called tres leches?
The name “Tres Leches” literally means “three milks” in Spanish, referring to the three types of milk used to soak the cake: evaporated milk, sweetened condensed milk, and whole milk (or cream). This signature combination creates the cake’s distinctive rich, creamy flavor while maintaining its structure.
If you love Mexican-inspired dishes, be sure to check out this comforting and delicious Mexican Tater Tot Casserole, a fun twist on classic flavors! And don’t miss my fresh and vibrant Mexican Fruit Salad or hearty Tamale Pie for more south-of-the-border favorites.
Homemade Tres Leches Cake Ingredients
Sponge Cake
- Flour: All-purpose flour works great here! See variations to make it gluten-free.
- Baking Powder: Baking powder helps the sponge cake to rise a bit more in the oven.
- Salt: To balance out the flavors!
- Eggs: You’ll separate the egg yolks and whites, this is what gives this cake it’s beautiful sponge! Room temperature eggs work best!
- Sugar: I normally use cane sugar, but for this light sponge chose to use white granulated sugar.
- Vanilla: I recommend using real or Mexican vanilla extract for the best flavor.
- Whole Milk: Whole milk gives the cake the moisture that it needs!
Soaking Milks
- Evaporated Milk: For a rich flavor that doesn’t add too much sweetness.
- Sweetened Condensed Milk: This is where the sweetness comes in and gives the tres leches cake its quintessential flavor!
- Whole Milk: To balance out the mixture’s consistency! Or, you can use half & half or cream.
- Vanilla: For an added layer of flavor.
Frosting
- Heavy Whipping Cream: We’re using high-quality ingredients here, I used organic heavy cream.
- Powdered Sugar: Add powdered sugar to taste, depending on how sweet you want it.
- Vanilla: For extra flavor in the frosting!
- Fruit & Ground Cinnamon: For garnish, if desired!
Get the full recipe in the recipe card below.
How to Make Tres Leches Dessert
Step 1 – Prepare the Oven and Pan
Preheat the oven to 350°F (175°C) or 375°F (190°C) for high altitude.
Lightly spray the bottom (only the bottom!) of a 9×13-inch pan. By only spraying the bottom this helps the cake rise evenly. In fact, if you forget, it’s okay the milk mixture will soak through and soften to make for easy serving.
Step 2 – Make the Sponge Cake Batter
Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
Separate the egg yolks and whites into two clean bowls. Place the egg yolks in a stand mixer or a large mixing bowl.
Using a hand or stand mixer, beat the egg yolks on medium speed until creamy. Increase speed to medium-high and gradually adding ¾ cup of sugar (less for high altitude).
Continue beating until the mixture becomes creamy and pale yellow. Reduce the speed to low and mix in the milk and vanilla extract.
In a clean, cool bowl, beat the egg whites on medium speed until frothy. Increase to high speed until soft peaks form.
Gradually add the reserved sugar (adjusting for high altitude) and beat until stiff peaks form. Stiff peaks hold their shape and do not collapse.
Step 3 – Fold in Dry Ingredients and Beaten Egg Whites
Add half the flour mixture to the egg yolk mixture. Gently fold it with a spatula, careful not to deflate the batter. Add the remaining flour and fold until no streaks of flour remain.
Gently fold the stiffly beaten egg whites into the batter in batches. Use slow, deliberate folding motions to maintain as much air as possible. It’s okay if a few small streaks remain; avoid overmixing.
Step 4 – Bake and Cool
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 25-35 minutes (20-30 minutes at high altitude). The cake is done when it springs back when touched lightly, and a toothpick or a cake tester inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool for 10 minutes in the pan, then poke holes all over the surface using a skewer, fork or toothpick. Allow the cake to cool completely to room temperature.
Fresh Tip
- When I used a fork to poke holes, it brought up more cake with each puncture, so if that happens, find yourself one of those cheap wooden skewers to do the poking! Maybe it was just my fork!?
Step 5 – Soak the Cake
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk (or cream), and vanilla extract until smooth.
Slowly pour the milk mixture over the cooled cake, making sure the edges are well-soaked. Cover the cake with plastic wrap and refrigerate for at least 1 hour (overnight is even better for a fully soaked cake).
Step 6 – Whip the Cream and Assemble
Whip the heavy cream in a cold, clean bowl on medium speed until it thickens. Add powdered sugar (adjust sweetness to taste) and vanilla extract. Increase speed to high and whip to the desired consistency:
- Softer peaks for spreading.
- Stiff peaks for piping.
Spread the whipped cream evenly over the cake or pipe decorative designs if desired.
For cleaner slices, freeze the cake for 20-30 minutes before slicing. Garnish with fresh berries or a sprinkle of cinnamon before serving.
Tips for Making the Best Tres Leches Recipe
- Room-Temperature Eggs: Use room-temperature eggs for a fluffy, light sponge. If you forgot to take them out of the fridge, submerge in a bowl of warm water (not hot) for 5-8 minutes before separating.
- Be Gentle When Folding: Maintain the cake’s airy texture by folding ingredients carefully. Scrape the sides and bottom often.
- Sweetness Level: This cake is balanced and not overly sweet despite the rich milk soak. Adjust whipped cream sweetness to your preference.
- Remember, this is a sponge cake and the idea behind a sponge is to soak things up, so it might seem like a lot of milk to pour over the cake, but it will soak it up and be served in a little puddle of goodness, this is the traditional way.
How to store this Recipe for Tres Leches Cake
Store your tres leches cake covered in the refrigerator. The whipped cream topping is best added just before serving, but the cake will still stay well if it is already topped. If you use my method for stabilized whipped cream, the whipped cream should last for days in the fridge.
How long does Tres Leches Cake last?
When properly stored in the refrigerator, tres leches dessert stays fresh for up to 3-4 days. The cake actually gets better after the first day as the flavors continue to meld! But some of my testing pieces were consumed well after that time frame and nobody complained 😜.
Can you freeze Tres Leches Cake?
You may freeze the unsoaked sponge cake. Cool completely, then wrap well in plastic wrap and store in a freezer baggie for up to 2 months. When ready to soak, thaw at room temperature, soak with milks and frost with whipped cream and enjoy!
It’s best not to freeze the already soaked cake. The milk mixture and freezing process can affect the texture and cause separation upon thawing. Though to make slicing easier, I do recommend freezing the cake for 20-30 minutes just to firm up the topping.
High Altitude Tres Leches Cake Instructions
I bake at 5280 feet above sea level, but my sea-level recipe testers have tested this recipe as well and loved it.
- Increase flour to 1 ¼ cups.
- Decrease sugar to ¾ cup, reserving 2 tablespoons of the ¾ cup for the egg whites.
- Decrease baking powder to 1 teaspoon
- Increase oven temperature to 375°F (190° C)
- Bake for 20-30 minutes – mine was perfectly golden on top and done at 22 minutes.
Ways to Serve Easy Tres Leches Cake
For a fresh twist on this easy Tres Leches cake, top it with strawberries! While not traditional, fresh strawberries are found throughout Latin America and have become a delicious way to top this creamy dessert.
Try thin slices fanned over the top for a classic look, halved or quartered berries for more texture, or macerate them with a little sugar for extra juiciness. A light drizzle of strawberry purée or a sprinkle of cinnamon adds even more flavor. However you serve it, strawberries bring a bright, fresh contrast to this rich and creamy dessert! And hello, this makes it the perfect dessert for springtime! Think Cinco de Mayo, Easter, Mother’s day, Bridal and Baby showers — or just because!
Tres Leches Recipe FAQs
The cake needs a minimum of 1 hour to soak, but overnight soaking yields the best results. This allows the cake to fully absorb the milk mixture and develop its characteristic texture.
While not mandatory, letting the cake sit overnight in the refrigerator yields the best results. This extra time allows the milk mixture to fully penetrate the cake and the flavors to develop completely.
If your cake isn’t absorbing the milk mixture properly, there could be several reasons. First, make sure that the cake is pierced thoroughly enough so that the three milk mixture can soak into the sponge properly. If it is still dry, it could be that the cake is too dense, possibly from overmixing the batter before baking. Lastly, make sure that the cake is cooled completely to room temperature before soaking, since it won’t fully absorb the liquid if it is still warm.
If your tres leches cake seems dry, you can pierce additional holes in the cake, prepare a small amount of additional milk mixture, slowly pour it over any dry areas, and make sure to allow for additional soaking time in the fridge!
If you notice your cake sinking in the middle, don’t worry – this is a common issue that’s easy to prevent next time! A sunken center typically happens when the oven door is opened during baking, the batter is overbeaten, or the oven temperature isn’t quite right. This can also happen if you live at a high altitude and do not adjust the recipe according to my high-altitude notes.
The good news is that you can easily avoid this by keeping the oven door closed until it’s time to check for doneness, being careful not to overmix your batter, and making sure your oven is preheated correctly before baking!
Tres Leches cake is most closely associated with Mexico, though its origins are debated. While Spain had similar soaked cakes, the modern version became popular in Mexico and Central America, possibly spread by Nestlé in the 1940s. Today, it’s a beloved dessert across Latin America!
Popular Variations for Tres Leches Cake
- Gluten-Free Tres Leches Cake: I have not tried this, but typically, I swap a good gluten-free cup-for-cup all-purpose flour for regular flour; everything else should already be gluten-free.
- Dairy-Free Tres Leches Cake: I have had great luck swapping coconut milk (or plant-based milks) for whole milk. Use this Sweetened Condensed Coconut milk and this Coconut Evaporated Milk. This would keep it dairy-free.
- Chocolate Tres Leches: Swap out ¼ cup of flour for unsweetened cocoa powder to create a rich chocolate sponge. You can also add melted chocolate to the milk mixture for a deeper chocolate flavor. Top with chocolate whipped cream or a dusting of cocoa powder.
- Coconut Tres Leches: Replace whole milk in the soaking mixture with coconut milk for a tropical twist. Sprinkle toasted coconut flakes on top of the whipped cream for extra flavor and texture.
- Coffee Tres Leches: Add 1 tablespoon of instant espresso powder to the soaking mixture for a coffee-infused twist. Like this Tiramisu, this version pairs beautifully with cinnamon or cocoa-dusted whipped cream!
- Dulce de Leche Tres Leches: Drizzle dulce de leche or this bourbon caramel sauce over the top of the whipped cream, or mix it into the soaking milk for extra caramel sweetness. A pinch of sea salt takes it over the top.
- Berry Tres Leches: Fold pureed or mashed berries into the milk soak for a fruity variation. Top with fresh strawberries, raspberries, or blueberries for a bright, refreshing finish.
- Pumpkin Spice Tres Leches: Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cloves to the sponge batter. Mix ¼ cup pumpkin purée into the milk soak for a cozy fall-inspired treat.
- Rum Tres Leches: For an adults-only version, replace 2–3 tablespoons of whole milk with dark rum or coconut rum in the milk mixture. This gives the cake a boozy, festive flavor.
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Video
Equipment
Ingredients
Sponge Cake Ingredients
- 1 cup unbleached, all-purpose flour increase to 1 ¼ cups for high altitude
- 1 ½ teaspoons baking powder decrease to 1 teaspoon for high altitude
- ¾ teaspoons kosher salt
- 5 large eggs separated into egg yolks and whites, room temperature
- 1 cup granulated sugar divided, ¾ cups for high altitude, 2 tablespoons reserved
- 1 ½ teaspoons vanilla extract use real vanilla extract for the best flavor, or Mexican vanilla
- ¼ cup whole milk half & half may also be used
Soaking Milks
- 12 ounces evaporated milk I used organic
- 14 ounces sweetened condensed milk I used organic
- ¼ cup whole milk half & half or heavy cream may be used
- 1 teaspoon vanilla extract
Whipped Cream Frosting
- 1 ½ cups heavy whipping cream If you want to pipe the whipped cream onto the cake, use 2 ½ cups of whipping cream adjusting your powdered sugar and vanilla.
- 1 – 3 tablespoons powdered sugar based on how sweet you like it, I used 2 ½ tablespoons and 2 ½ cups of heavy cream
- ½ – 1 teaspoon vanilla extract real vanilla is best
- fresh fruit such as strawberries, blueberries, or blackberries for serving
- ground cinnamon for serving
Instructions
- Preheat the oven to 350°F (175°C) or 375°F (190°C) for high altitude. Lightly spray the bottom (only the bottom!) of a 9×13-inch pan. This helps the cake rise evenly.
- In a medium bowl whisk the flour, baking powder, and salt and set aside.
- Separate the egg yolks and whites into two clean bowls. Place the egg yolks in a stand mixer or a large mixing bowl.Using a hand or stand mixer, beat the egg yolks on medium speed until creamy. Increase speed to medium-high and gradually add ¾ cup sugar (adjusting for high altitude; see tips below).Continue beating until the mixture becomes creamy and pale yellow. Reduce the speed to low and mix in the milk and vanilla extract.5 large eggs, 1 cup granulated sugar, 1 ½ teaspoons vanilla extract, ¼ cup whole milk
- In a clean, cool bowl, beat the egg whites on medium speed until frothy. Increase to high speed until soft peaks form.Gradually add the reserved sugar (adjusting for high altitude) and beat until stiff peaks form. Stiff peaks hold their shape and do not collapse.
- Add half the flour mixture to the egg yolk mixture. Gently fold it with a spatula, careful not to deflate the batter.Add the remaining flour and fold until no streaks of flour remain.
- Gently fold (see notes) the stiffly beaten egg whites into the batter in batches. Use slow, deliberate folding motions to maintain as much air as possible.It’s okay if a few small streaks remain; avoid overmixing.
- Pour the batter into the prepared pan, smoothing the top with a spatula.Bake for 25-35 minutes (20-30 minutes at high altitude). The cake is done when it springs back when touched lightly, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool for 10 minutes in the pan, then poke holes all over the surface using a skewer or toothpick. Allow the cake to cool completely to room temperature.
- In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk (or cream), and vanilla extract until smooth.Slowly pour the milk mixture over the cooled cake, making sure the edges are well-soaked. As it soaks it will disperse evenly.12 ounces evaporated milk, 14 ounces sweetened condensed milk, ¼ cup whole milk, 1 teaspoon vanilla extract
- Cover the cake with plastic wrap and refrigerate for at least 1 hour (overnight is even better for a fully soaked and flavorful cake).
- Whip the heavy cream in a cold, clean bowl on medium speed until it thickens.Add powdered sugar (adjust sweetness to taste) and vanilla extract. Increase speed to high and whip to the desired consistency: Softer peaks for spreading. and stiff peaks if you want to pipe the whipped cream. Spread the whipped cream evenly over the cake, or pipe decorative designs if desired.1 ½ cups heavy whipping cream, 1 – 3 tablespoons powdered sugar, ½ – 1 teaspoon vanilla extract
- For cleaner slices, freeze the cake for 20-30 minutes before slicing. Garnish with fresh berries or a sprinkle of cinnamon before serving.fresh fruit, ground cinnamon
Notes
- Use a spatula or a large spoon.
- Scoop from the bottom of the bowl and gently lift the mixture up and over the top.
- Turn the bowl slightly as you go, repeating the scooping and lifting motion.
- Do this slowly and stop as soon as the ingredients are combined, with no big streaks left.
- Increase flour to 1 ¼ cups
- Decrease sugar to ¾ cup, reserving 2 tablespoons of the ¾ cup for the egg whites.
- Decrease baking powder to 1 teaspoon
- Increase oven temperature to 375°F (190° C)
- Bake for 20-30 minutes – mine was perfectly golden on top and done at 22 minutes.
Cover and store Tres Leches cake in the refrigerator for up to 3-4 days. For best texture, enjoy within 24 hours after soaking –though ours lasted for a week and nobody complained! If pre-sliced, keep slices covered to prevent drying. Freezing: Freeze the cooled sponge cake (without the milk) wrapped well in plastic wrap then in an airtight baggie for up to 2 months. Thaw, soak, and frost before serving. I don’t recommend freezing the soaked cake as it will change the texture. Variations (see many more on the blog post itself)
- Gluten-Free Tres Leches Cake: I have not tried this, but typically, I swap a good gluten-free cup-for-cup all-purpose flour for regular flour; everything else should already be gluten-free.
- Dairy-Free Tres Leches Cake: I have had great luck swapping coconut milk (or plant-based milks) for whole milk. Use this Sweetened Condensed Coconut milk and this Coconut Evaporated Milk. This would keep it dairy-free.
- Chocolate Tres Leches: Swap out ¼ cup of flour for unsweetened cocoa powder to create a rich chocolate sponge. You can also add melted chocolate to the milk mixture for a deeper chocolate flavor. Top with chocolate whipped cream or a dusting of cocoa powder.
Nutrition
Cat
Kathleen, you mention whole milk or half and half in the cake ingredients, and whole milk, half and half or cream in the soaking milks ingredients. I’ve never made this cake although I’ve been baking for decades. As all three of these milks are quite different, what would you suggest using?
Hi Cat! Traditionally it’s whole milk which is what I’ve always used…but half and half would make it even richer!
Cat
Thanks, Kathleen… I’ll just stick with the whole milk then. And by the way, I love that you mentioned yours stayed in the fridge for a week! That’s so normal, and it was refreshing to see someone else that doesn’t throw food out after 3 days. I’m still alive at 65 and have used food in the fridge up to a week for decades…lol. You’re the only one I’ve seen on these blogs that seems to live like the rest of us, so thank you for the common sense!
I’ve got to keep it real, Cat! And that for me is real!! I’m the same, I wasn’t raised throwing something out just because – we do the sniff test a lot in our house!! Haha!! And thank you for your sweet words! They mean so much to me!
Natalie
I have made several tres leches cake recipes and this was by far the best one. The soaking milk was the perfect sweetness and the cake was made perfectly so it wasn’t soggy!
Yay!! So glad you loved it, Natalie!