This authentic tres leches was my favorite cake growing up and is still my go to after all these years. This cake is sure to please a crowd with its sweet, moist and creamy texture. This from scratch cake is really easy to make too!
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What is tres leches cake?
This dessert consists of a super light sponge cake that is soaked with a sweet milk mixture and topped with whipped cream. You poke holes in the cake after it has cooled and then pour the milk mixture over the cake and allow it so soak in. This is where the pastel de tres leches got its name, the “cake of three milks!” Here are the main components to make this simple cake:
- The three milks: Evaporated milk, sweetened condensed milk and whole milk are blended together.
- The cake: A light fluffy sponge is created by separating the eggs, whipping the whites and folding it into the batter.
- The topping: Homemade whip cream is the way to go along with fresh fruit, cinnamon and maraschino cherries.
Origins of Tres Leches
As far as the origins of this delicious cake are concerned, no one is really sure. However, some food historians think that a version of this cake had its origins in Medieval Europe. Cakes soaked in a liquid, like rum cakes and trifles, were popular during these times. Cultures crossed paths throughout the years, and some say the origin is Nicaragua, and some say Mexico, Guatemala, or Puerto Rico.
You can find pastel de tres leches and tres leches cupcakes throughout the U.S. in most Hispanic bakeries. I’ve even been seeing them at my local food market as they continue to gain popularity.
In the whole scheme of things, this cake is not really that old. Condensed milk came into existence in the 1850s, and evaporated milk in the 1870s. This cake recipe probably came about as a way to moisten a sponge base, just my guess.
Step by step photos:
- Step 1: Gather all the ingredients and have them measured out and ready to go: Flour, eggs (separated), sugar, salt, baking powder, evaporated milk, whole milk, sweetened condensed milk and vanilla. Preheat your oven to 350°F.
- Step 2: Prepare your cake pan with a light coating of butter and then dusting it with flour.
- Step 3: In the bowl of a stand up mixer place the yolks. Slowly add the sugar while beating on high. Continue to mix until the yolks are fluffy and ribbon stage. (Forms a ribbon on top when drizzled back into the bowl.) Mix in the vanilla.
- Step 4: Sift together the flour, salt and baking powder into a bowl.
- Step 5: In another bowl beat the whites until they form soft peaks.
- Step 6: Slowly fold the whites into the yolk mixture using a spatula.
- Step 7: Next, slowly sift the flour mixture into the white and yolk mixture and fold ingredients carefully. Try not to deflate the air whipped into the eggs.
- Step 8: Pour the batter into the prepared pan. Place in center rack, and bake for about 35-40 minutes.
- Step 9: Test the cake with a cake tester or toothpick at around 35 minutes to see if it comes out clean. Remove from the oven and allow to cool when done.
- Step 10: In a large pitcher whisk together evaporated milk, sweetened condensed milk, and whole milk.
- Step 11: After the cake has cooled poke holes with a fork, small chop stick or skewer.
- Step 12: Pour the milk mixture over the cake and allow it to soak in. I like to chill mine in the refrigerator for an hour before adding the whipped cream topping.
- Step 13: Beat whipping cream with the powdered sugar until thick and forms stiff peaks.
- Step 14: Spread the whipped cream over the top of the cake. Refrigerate for at least an hour to allow the milk to soak in. I like to make mine the night before to it get a long soaking time. Feel free to decorate each slice before serving with a sprinkle of cinnamon, fresh fruit or a maraschino cherry.
It is important to keep this dessert refrigerated before serving, and quickly stored after as there is quite a bit of dairy in it.
Traditional tres leches cake is popular throughout Latin America. It is also a favorite in the Caribbean. My Puerto Rican friends love it!
Actually this cake kind of reminds me of a similar dessert: Jamaican Toto.
Looking for another dessert to wow your guests? Try my Creamy Walnut Tartlets.
Frequently Asked Questions:
You want to beat the yolks until they are fluffy and are at the ribbon stage. When you remove the beater and drizzle the yolks back into the bowl it forms a ribbon on the surface. Check out Crafty Baking for everything you want to know about beating eggs as a resource.
It is important to keep this dessert refrigerated before serving, and quickly stored after as there is quite a bit of dairy in it. I recommend no more than 3-4 days covered and refrigerated. It is best eaten within 2 days. After 4 days the cake gets a bit soggy.
You can freeze the cake right after baking once it has cooled and before you add the milk mixture. Take the cake out of the freezer and allow it to completely thaw before adding the milks and whipped cream topping. I like to soak mine overnight before serving.
Try these other Mexican and Latin American favorites:
- Mexican Pork Carnitas
- Peril: Puerto Rican Style slow roasted pork
- Black beans and rice
- Latin stye rice with chicken: Arroz con pollo
Traditional Tres Leches Cake Recipe
Ingredients
Cake ingredients:
- 1 ¼ cups flour all purpose, sifted
- 5 eggs separated
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp baking powder
- ¾ tsp Kosher salt
Milks for soaking:
- 12 oz evaporated Milk
- 14 oz sweetened condensed milk
- ¼ cup whole milk
Frosting:
- 1 ½ cups whipping cream
- 1 Tbsp powdered sugar
Instructions
Prepare the cake:
- Preheat oven to 350°F.
- Butter a 9"x11" glass pan, then lightly flour.
- Separate the eggs from the yolks and place them in different bowls.
- In the bowl of a stand up mixer place the yolks. Slowly add the sugar while beating on high. Continue to mix until the yolks are fluffy and ribbon stage. (Forms a ribbon on top when drizzled back into the bowl.) Mix in the vanilla.
- Sift together the flour, baking powder and salt into a bowl.
- In another bowl beat the whites until they form soft peaks.
- Slowly fold the whites into the yolk mixture using a spatula. Next, slowly sift the flour mixture into the yolk mixture and fold ingredients carefully. Try not to deflate the air whipped into the eggs.
- Pour the batter into the prepared pan. Place in center rack, and bake for about 35-40* minutes or until cake tester comes out clean. Allow the cake to cool completely before adding the milk mixture.
Prepare the soaking milks:
- In a large bowl whisk together evaporated milk, sweetened condensed milk, and whole milk.
- Pour milk mixture all over the cake, and allow it to soak for about an hour before frosting.
Prepare the frosting:
- Beat whipping cream with the powdered sugar until thick and forms stiff peaks. Spread over cake using a flat frosting spatula.
- *I usually check my tres leches cake with a cake tester after about 35 minutes to make sure it does not overcook.
Notes
Nutrition
Originally published December 2017 and updated July 2020.
Katrin
This looks like a really delicious recipe. Yum!
Analida
Thank you Katrin! 🙂 Tres Leches is one of my favorites.
Julie
Hi! So excited to make this cake for the first time. I have not been to the store but am concerned that I will not be able to get the La Lechera sweetened condensed milk in my area. Is there another brand that you would recommend if I cannot find the one you use?
Analida
Julie, you can use any sweetened condensed milk. The only reason I specified La Lechera was because this was a sponsored post. Any brand will work. 🙂
Mary Burns
I live at 7800 ‘ elevation. How do I adjust recipe?
Analida
Hi Mary,
I would consult this guide on high altitude baking:
http://dish.allrecipes.com/high-altitude-cake-baking/
Thanks for the question!
Judy Edward
Should any sugar be in the whipped cream frosting? Seems like there should be.
Analida
Hi Judy, I always add 1 Tbsp powdered sugar to the whipping cream for the frosting and I have updated the recipe. Let me know how you it.
Analida
CHRISTOPHER STANSBURY
I don't bake ever but after seeing this recipe online I decided to give it a go. Wife loved it, kids loved it, I loved it. Just a really good recipe even if I did have to convert every measure to UK 😂 Thank you!
Analida
Hi Christoper, I am so glad you and your family enjoyed the Tres Leches cake. It is a favorite with my family too!
Teresita adams
Can I make this recipe on a cupcake tray?
Analida
You could try it and portion the liquid for each one. Enjoy!
Pania
Tres Leche cake is in the oven. Hopefully it looks as good as yours.
Eli
Don’t you need butter for the cake?
Analida
Hi ELi, There is no butter in this recipe but trust me, there is a lot of dairy without the butter. I hope you enjoy the cake!
Heather, ForkingSpoon
This recipe is excellent. I'm more of a bread-baker and was nervous about making a from-scratch cake this ambitious for the first time. But it turned out great. Everyone loved it. I did use my own whipped cream recipe for the topping since I was feeding some picky eaters who I've perfected it for over the years — one doesn't like all powdered sugar whipped cream; the other likes vanilla in it. I was worried it would be a bit sweet for the cake, but it wasn't because this recipe isn't at all cloyingly sweet like some tres leches can be (my whipped cream would add 1-1/2 tablespoons each of powdered and granulated sugar and 1-1/2 teaspoons of real vanilla extract to the same amount of heavy cream, and even with all that, it wasn't too sweet because it's such a well-balanced cake).
My cake did fall slightly (really, really slightly) while cooling, though, and I was wondering if perhaps I did something wrong with the eggs (too rough with them while folding them or maybe not getting the egg whites right?). Is that normal? There was a lot of liquid in the bottom of the cake pan when I cut in (after around 18 hours soaking in the fridge), and I wasn't sure if that's normal and thought perhaps I didn't have as fluffy a cake as I should have. Or I suppose maybe I just had a real tres leches for the first time because I used your recipe.
Analida
Hi Heather, This cake will shrink a bit so that is fine and there will be a lot of liquid after soaking. I am so glad you enjoyed the cake!
Naaila
Can you leave the cake to soak in the milk mixture overnight? How will the texture be different than if it soaked for only 1 hour?
Analida
Hi Naaila,
Yes you can leave it to soak overnight. I usually say 1 hour is a minimum to get the cake fully soaked. Usually I make it the night before taking it somewhere. Plus the restaurants in Panamá where I am from have it soaking way ahead and ready to serve. The texture will be fine. Enjoy!
Naaila
Thank you 🙂
Syria
Is there any replacements for sugar
Analida
Hi Syria,
I have found this guide to be useful when looking for a sugar substitute. https://www.biggerbolderbaking.com/how-to-substitute-sugar/
Thanks!
Susan
If making the cake the night before, do you add the whipped cream topping fresh the next morning?
Analida
Hi Susan, Yes, the whipped cream topping should go on just before serving or within a couple hours of serving if you keep it refrigerated. Enjoy!
Erin
I enlarged the recipe by 1.5;times for a larger pan that I use for parties. The cake was for an ESL class who wanted to surprise their teacher for her birthday. I’d searched the internet for what seemed like an authentic recipe and this fit the bill. The class and teacher loved it. I found your recipe and the directions were perfect. My only change was to stabilize the whipped cream (with a tiny bit of dissolved unflavored gelatin) since it needed to keep a bit in the classroom before serving. And although I was nervous about trying, it worked fine to remove the cake from the pan onto a cake board and add the milk mix very very slowly. - with only a little leakage. This was my second time trying a Tres Leches cake - my only disappointment was that I wasn’t there to eat it. I can’t wait to make this again for my family. Thanks for sharing the recipe and interesting history.
Analida
Thanks for the great story Erin! I am so glad the class liked the cake.
Linda
Analida, a friend requested a Tres leche cake with rum. Do you know when or how I add that?
Analida
Hi Linda, Add 2-3 ounces of rum in the step where you blend liquids: In a large bowl whisk together evaporated milk, sweetened condensed milk, and milk.
This sounds terrific!
Taylor
Made it for a friend last night! Loved it! Didn’t have a mixer so had to whisk everything by hand so I bet it will be even better (and sooooo much faster) next time with the proper equipment. I can’t wait to try out more of your recipes!
Analida
Thanks Taylor! I am so glad you enjoyed the cake!
Kathleen
I don't believe I have ever written a comment/review for a recipe I found online. THIS cake IS AMAZING. Absolutely delicious. I did not like the ingredients in the evaporated milk I found at the local grocery store so I used half and half instead, an evaporated milk alternative. The batter is so beautiful. Definitely keep an eye on it. I removed it from the oven after about 25 minutes, for it was browned like in the photos above. It ended up being perfect. This cake is exceptional. Absolutely exceptional. I won't make this again unless I am bringing it to a party or I'll end up an elephant. It's too hard to resist.
Analida
I am so glad you liked the cake and offered your variation on the liquid! That sounds fantastic!
Tina
My daughter's fiancee's family is from Spain. He wanted a real Tres Leche cake for his birthday. I feared choosing a recipe, but after reading some about you, I decided to put my trust in you for an authentic recipe. I found yiur recipe very easy to follow. The cake is in the oven now. I will update with another comment after he gets to try it. 😊 Thanks for doing the hard part!
Analida
Thanks Tina! This is one of my favorite cake recipe and it is so easy! You never have to worry about it baking and being too dry as you soak it full of creamy rich goodness! ¡Buen Provecho!
sun
i have made many different tres leches recipes and this one is by far the best, my husband says its restaurant quality, in the best way. finally a recipe i will make again..(making again today lol) <3
this one is really like a sponge cake, as it should be, as opposed to a normal cake like many other recipes give me,
i made strawberrie syrup to make strawberry milk tres leches, and put fresh strawberries on top of the cake, so delicious 🙂
Analida
I love the strawberry variation! That sounds amazing!
Cathleen
This is my kind of cake!! I am so excited to make this this weekend, thank you so much for sharing this recipe 🙂
Gwynn Galvin
This is such a delicious cake and so easy to make too! My family really enjoyed it and I will be making it again soon!
Analida
I am so glad you enjoyed the tres leches cake! Thanks for the rating too!
Jamie
I just love traditional and classic dishes! This Tres Leches Cake looks amazingly delicious and very yummy! Everything just looks so perfect! Everybody will love and enjoy eating this awesome treat come Thanksgiving or any given occasion! Loved it!
Analida
Thanks Jamie! This is a holiday favorite dessert with my family.
Enjoy!
Amy Liu Dong
I just tried this and it was fun to make and fluffy! I loved it
Analida
Thanks Amy and thanks for the rating! I used to send this to school with my children for their in class parties. All the kids loved it!