Tres Leches Cake Recipe

I just love how Tres Leches Cake stays soft, sweet, and creamy in every bite.

This classic dessert from Latin America soaks a light sponge cake in three different milks, creating a rich flavor that somehow never feels too heavy.

You can totally make it at home with simple ingredients and a few easy steps.

When I cut into the cake, the milk mixture seeps through every layer, making it crazy moist and tender. That whipped cream topping? It adds a smooth finish that keeps the sweetness in check.

Once you give it a try, you’ll get why people bring it out for birthdays and family gatherings.

In this guide, I’ll show you how I bake the cake, mix the milk blend, and whip up the perfect topping.

You’ll pick up a few tricks for nailing the flavor and texture, so every slice turns out just right.

Tres Leches Cake Recipe

This cake always comes out soft, moist, and just the right amount of sweet. I don’t need fancy tools or weird ingredients—just the basics and a little patience for a super tender sponge soaked in three kinds of milk.

The end result tastes rich but doesn’t weigh you down, which is kind of magical if you ask me.

Equipment

To make this cake, I grab a few basic kitchen tools. Most of them are already in my cabinets, so nothing fancy required.

• 9×13-inch baking pan for even baking and easy soaking
• Mixing bowls (medium and large) for separating wet and dry ingredients
• Electric mixer or whisk for beating eggs and sugar
• Measuring cups and spoons for accuracy
• Rubber spatula to fold batter gently
• Fork or skewer to poke holes in the cake before soaking
• Plastic wrap or foil to cover while chilling
• Refrigerator space for setting the soaked cake overnight

When I prep everything ahead of time, the whole process just flows better. No frantic searching for a missing spatula mid-mix!

Ingredients

Every ingredient here pulls its weight for that signature soft texture and creamy flavor. I always go for fresh dairy and let the eggs come to room temp—it actually makes a difference.

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• ⅓ cup whole milk
• 1 teaspoon vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• ½ cup heavy cream
• 1 cup heavy whipping cream (for topping)
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract (for topping)

Sometimes, I’ll dust a bit of cinnamon over the top for a little spice.

Instructions

I start by preheating the oven to 350°F (175°C) and greasing my baking pan.

• Step 1: I mix flour, baking powder, and salt in a bowl.
• Step 2: I beat egg yolks with ¾ cup sugar until they look pale and thick, then stir in milk and vanilla.
• Step 3: In another bowl, I whip egg whites until soft peaks form, then add the rest of the sugar and beat until stiff.
• Step 4: I gently fold the yolk mixture into the whites, then fold in the dry ingredients.
• Step 5: I pour the batter into the pan and bake it for 25–30 minutes, or until a toothpick comes out clean.
• Step 6: Once it cools a bit, I poke holes all over the cake.
• Step 7: I whisk together evaporated milk, condensed milk, and cream, then pour it evenly over the cooled cake.
• Step 8: I cover and chill it in the fridge for at least 4 hours—but overnight is even better.
• Step 9: Before serving, I whip cream, powdered sugar, and vanilla until soft peaks form and spread it over the chilled cake.

Notes

I always let the cake rest long enough so it can soak up all that milk mixture. Chilling overnight really does make the texture smoother and more flavorful.

If I’m craving something lighter, I just use a little less condensed milk. I also try not to overmix the batter, since that keeps the sponge airy.

When it’s time to serve, I cut small squares because, honestly, this cake is rich. A sprinkle of cinnamon or some fresh fruit on top adds a pop of color and a bit of brightness.

Tasting Notes

When I dig in for that first bite, I immediately notice how soft and moist the cake is. The sponge just soaks up all that milk mixture, and honestly, it almost melts away as soon as it hits my mouth.

There’s this lightly sweet flavor, with a gentle mix of vanilla and creamy milk floating through each bite. It never feels heavy or too rich, so grabbing a second slice? Not a problem.

I’ve gotta say, the whipped cream topping brings a cool, airy contrast against those dense, soaked layers. That cream really balances things out and leaves a fresh finish behind.

Sometimes I’ll toss a little cinnamon or cocoa powder on top. It gives a mild warmth and just a hint of spice—kind of perfect with all that milkiness.

Honestly, each bite hits like real comfort food—simple, soft, and satisfying, but never over-the-top or cloying.

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