A light and airy sponge cake soaked in a rich three-milk mixture and topped with fluffy whipped cream—this tres leches cake is a classic, crowd-pleasing dessert that’s irresistibly moist and delicious.
Tres leches cake, which means “three milks cake” is a beloved Latin American dessert known for its ultra-moist texture and sweet, milky flavor. It’s made by soaking a light sponge cake in a blend of three milks, then topping it with billowy whipped cream frosting. Whether for a celebration or just because, this cake is always a hit!
Why You’ll Love This Tres Leches Cake Recipe
- Simple ingredients. It delivers impressive results without using special ingredients.
- Perfectly moist. Each bite is rich, creamy, and melts in your mouth.
- Make-ahead friendly. It gets better as it chills, making it ideal for entertaining.
- A crowd-pleaser. Whether for a party or family dinner, this cake always gets rave reviews.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- All-purpose flour – Measure by weight or use the spoon and level method for accuracy. Learn more: How to Measure Flour
- Baking powder – Provides lift to the cake, keeping it fluffy and light.
- Salt – I almost always use table salt for baking. If you want to use a different salt (like kosher salt), you’ll need to make adjustments. Learn more: Types of Salt for Baking
- Eggs – The yolks add richness, while the whipped egg whites contribute to the airy texture.
- Granulated sugar – Sweetens the cake while helping to stabilize the egg whites.
- Whole milk – Adds moisture and tenderness to the cake and enhances the soak, making it extra moist. You can substitute with heavy cream for an even more decadent texture.
- Evaporated milk – Contributes to the creamy texture without being too heavy.
- Sweetened condensed milk – Adds sweetness and richness.
- Heavy cream – Heavy cream or heavy whipping cream will both work for the topping, but avoid light cream as it won’t whip properly.
- Confectioners’ sugar – Sweetens the whipped cream while keeping it smooth.
- Vanilla extract – Adds depth of flavor to both the cake and the whipped topping. Use pure vanilla extract (store-bought or homemade) for the best taste.
How to Make Tres Leches Cake
- Prepare for baking. Heat the oven to 350°F. Grease and flour a 9×13-inch baking pan.
- Mix the dry ingredients. Whisk together the flour, baking powder, and salt.
- Beat the egg yolks. In a large bowl, beat the egg yolks with 3/4 cup sugar until pale and fluffy. Stir in the milk and vanilla.
- Whip the egg whites. In another clean bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form.
- Combine the mixtures. Gently fold the egg whites into the egg yolk mixture. Gradually fold in the dry ingredients, being careful not to deflate the batter.
- Bake the cake. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the tres leches mixture. Whisk together the evaporated milk, sweetened condensed milk, and whole milk.
- Soak the cake. Poke holes all over the cooled cake using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb evenly. Cover and refrigerate for at least 3 hours (preferably overnight).
- Make the whipped topping. Beat the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
- Finish and serve. Spread the whipped topping evenly over the chilled cake. Garnish as desired for serving.
Tips for Success
- Use room temperature eggs. They mix more evenly into the batter, helping create a smoother and more consistent texture.
- Whip the egg whites properly. They should reach stiff peaks to give the cake its signature light texture.
- Gently fold the ingredients. Over-mixing can deflate the batter, so use a soft folding motion. To fold properly, use a spatula to cut through the center of the batter, then gently lift and turn it over, rotating the bowl as you go. This helps maintain the airy texture.
- Pour the milk mixture gradually. To ensure even absorption, pour the milk mixture slowly in stages, allowing it to soak in before adding more.
- Let the cake fully absorb the milk. Refrigerating overnight yields the best texture.
- Use heavy cream in the soak for extra richness. If you love an even creamier texture, swap out the whole milk in the three milk mixture.
- Whip the cream correctly. For the best whipped topping, use cold heavy cream and chill your mixing bowl and beaters before whipping. Beat just until stiff peaks form—over-whipping can cause it to become grainy. Stiff peaks should hold their shape when the beaters are lifted but still have a smooth, creamy texture.
Variations and Serving Suggestions
- Coconut tres leches – Use coconut milk in place of whole milk for a tropical twist.
- Spiced tres leches – Infuse the milk mixture with 1/2 teaspoon of cinnamon or a pinch of nutmeg for warmth.
- Boozy tres leches – Add 1 to 2 tablespoons of rum, Kahlúa, or brandy to the tres leches mixture for an extra layer of flavor.
- Serving ideas – Garnish with berries, a drizzle of caramel, or a sprinkle of cinnamon or cocoa powder.
How to Store
- Refrigerator: Store the tres leches cake covered in the refrigerator for up to 4 days. The longer it sits, the better the texture! Serve chilled for the best flavor.
- Make-ahead tip: Making the cake a day in advance is not only convenient but also improves the flavor and texture.
- Freezer: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Note that the texture may be slightly softer after freezing. If possible, freeze the cake without the whipped topping and add that when serving.
More Cake Recipes You’ll Love
Have you tried making tres leches cake? Let me know in the comments how it turned out or if you added your own special twist!
Get the Recipe:
Tres Leches Cake
This classic tres leches cake is a light and airy sponge soaked in a rich three-milk mixture, then topped with fluffy whipped cream. It’s a deliciously moist and sweet dessert that gets better as it chills, making it a perfect make-ahead treat!
Ingredients
For the cake:
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 large eggs, separated
- 1 1/4 cup (250 g) granulated sugar, divided
- 1/3 cup (80 ml) whole milk
- 1 teaspoon vanilla extract
For the tres leches mixture:
- 1 12 ounce (340 g) can evaporated milk
- 1 14 ounce (397 g) can sweetened condensed milk
- 1 cup (240 ml) whole milk (or heavy cream for extra richness)
For the whipped topping:
- 1 1/2 cups (360 ml) heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Optional garnishes:
- ground cinnamon
- fresh berries
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the egg yolks with 3/4 cup sugar until pale and fluffy. Stir in the milk and vanilla.
- In another clean bowl, beat the egg whites and remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture. Then, gradually fold in the dry ingredients, being careful to be gentle so as not to deflate the batter.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a pick inserted in the center comes out clean.
- Let cool completely.
To make the tres leches mixture:
- Whisk together the evaporated milk, sweetened condensed milk, and whole milk.
- Poke holes all over the cooled cake using a fork or skewer.
- Slowly pour the milk mixture over the cake, allowing it to absorb evenly. (Work in stages, allowing it to begin soaking into the cake before adding more.)
- Cover and refrigerate for at least 3 hours (preferably overnight).
To make the whipped topping:
- Beat the heavy cream, confectioners' sugar, and vanilla until stiff peaks form.
- Spread evenly over the chilled cake.
- Sprinkle with cinnamon and/or top with berries. Slice and serve chilled.
Notes
- Makes 12 generous servings or 16 smaller pieces.
- Store covered in the refrigerator up to 4 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
