Tres Leches Cake
I have tried many Tres Leches Cake recipes that have fallen short. It was either too dense or too sweet. I took matters into my own hands and this is by far the best cake recipe I’ve created. A light sponge cake soaks up a rich, three-milk mixture and is topped with fluffy whipped cream and berries – perfect for birthdays, holidays or summer celebrations.
Why you'll love my recipe
Quality control
You have the ability to use ingredients that are wholesome, organic and high-quality at a fraction of the price of store bought cake.
Easy to make
Easy, make-ahead cake recipe for spring or summer gatherings. No fancy equipment needed – just a bowl and baking dish.
Refreshing and light
Serve chilled with lots of fruit for even better flavors.
What is Tres Leches Cake?
Tres Leches means “three milks” in Spanish – referring to the trio of milks that soak the cake. In this recipe, we used evaporated milk, condensed milk and heavy cream.
Ingredients and substitutions
All-purpose flour: All-purpose flour works best but cake flour works too.
Eggs: We use the entire parts of the egg. Egg yolks are beaten with sugar and egg whites are beaten and folded into the batter to keep the cake fluffy and airy.
Milk: Milk is used in the cake batter for added moisture and texture.
Condensed milk: One of the three milks in the soak.
Heavy cream: One of the three milks in the soak. Also used for the whipped cream topping.
Evaporated milk: One of the three milks in the soak.
Neutral oil: Adds more moisture to the cake than using butter.
Baking soda: This is our rising agent for the cake.
Vanilla extract: Hint of flavor in the cake.
For the rest of the ingredients, please see the recipe index card below!
Why do I need to fold my ingredients?
Most baking recipes have specific directions for a reason – there is a science behind baking! I wish I could tell you to pour everything into the same bowl, mix at the same time and the end result would be great but that’s not true.
If it was that easy, everyone would start their own bakery – including me! Folding is key in recipes where incorporating air and volume are important. Mixing together would deflate the air pockets that are created.
How to fold ingredients together
Use the right tool
Choose a rubber spatula. It makes folding easier.
Add ingredients in batches
Follow the directions to mix wet and dry ingredients in separate bowls. Then, add the dry ingredients in two or three parts – including the whipped egg whites in two parts. This helps evenly distribute without overmixing or deflating.
Sweep under and over
Cut through the middle of the wet batter, then gently fold by sweeping the spatula along the bottom of the large mixing bowl, lifting and turning the batter over on itself. As you fold, rotate the bowl to ensure even mixing throughout.
Repeat until combined
Continue folding until no streaks of the dry ingredients and no streaks of the whipped egg whites are present. Do not overmix.
How to make Tres Leches Cake
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Make the cake batter
Preheat the oven to 350°F. Grease a 9″x13″ baking dish with butter or oil. Beat egg yolks and sugar for a few minutes until pale yellow. Add milk, oil and vanilla extract. Whisk to combine. Add flour, baking soda and salt. Whisk to combine just until no more flour is visible.
Beat the egg whites
In a separate bowl, use an electric hand mixer to beat egg whites, sugar and lemon juice until shiny and stiff peaks. Gently fold egg white mixture into the cake batter mixture. Pour into the pan and bake for 35-37 minutes until golden.
Let the cake cool
The cake must be completely cooled before soaking. This may take up to one hour. Poke all over the top of the cake with a fork.
Soak the cake
In a medium bowl, whisk all three milks together and pour slowly over the cooled cake. Cover with plastic wrap and refrigerate for at least 4 hours minimum but ideally overnight. The longer it chills, the better!
Make whipped cream and add toppings
Can I use a boxed cake mix?
Yes! White or yellow sponge cake mix can be used if you are pressed on time but homemade sponge gives a much better texture for absorbing the milk.
What can I substitute for one of the milks?
You can use coconut milk or half and half in place of heavy cream, if needed.
Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend for baking. It still soaks up the milk well.
How long should I chill Tres Leches Cake?
Chill for a minimum of 4 hours but overnight is ideal for full absorption of the milks and flavor development.
Expert tips from my test kitchen
Do not skip the soaking time
The flavor intensifies and the texture improves when chilled overnight. The perfect make-ahead dessert!
Chill before serving
This easy cake recipe is best served cold.
Add your own spin
This cake recipe is the perfect, basic, classic Tres Leches Cake recipe. Make it your own twist by adding a splash of coconut milk in the soak or dulce de leche drizzle on top.
Why is my cake soggy or too wet?
Typically for a cake like this, that’s a good thing! But if it is overly soggy, it may have been over-soaked or not fully cooled before the milk was added. Be sure to measure the milks and let the cake rest in the fridge to absorb evenly.
How to store leftovers
Tres Leches Cake is a delicious make-ahead recipe. Store covered in the refrigerator for up to 3 days. Do not freeze once soaked.
I hope you find this to be the best Tres Leches Cake recipe! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try this recipe and love it, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
For more cake recipes, be sure to check out my Strawberry Tiramisu!
Tres Leches Cake Recipe
Ingredients
For the cake:
- 1¼ cups all-purpose flour, fluffed and spooned
- 4 large eggs, yolks and whites divided
- 3/4 cup sugar
- 3/4 cup whole milk
- 1/2 cup neutral oil
- 1/4 cup sugar
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
For the milk soak:
- 12 ounces evaporated milk
- 10 ounces condensed milk
- 1/2 cup heavy cream, may substitute with half and half
For the whipped topping:
- 2½ cups heavy cream
- 1/4 cup powdered sugar
Additional toppings:
- cherries, berries or fresh seasonal fruit
- chocolate shavings
Instructions
Make the cake batter
- Preheat the oven to 350°F. Grease a 9"x13" baking dish with butter or oil. If possible, please weigh the flour. For this recipe, it is 150 grams. Excessive flour will yield a very dense cake.Note: If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a flat edge. Do not scoop the cup directly into the flour bag. This will add way too much flour to the batter, making it dense and very dry. Read more about How to Measure Flour with and without a scale.
- In a medium bowl, beat egg yolks and 3/4 cup sugar for a few minutes until pale yellow. Add milk, oil and vanilla extract. Whisk to combine. Add flour, baking powder and salt. Whisk to combine just until no more flour is visible. Do not overmix or it will lead to a dense cake.1¼ cups all-purpose flour, fluffed and spooned, 3/4 cup sugar, 4 large eggs, yolks and whites divided, 3/4 cup whole milk, 1/2 cup neutral oil, 1½ teaspoons baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract
Beat the egg whites
- In a separate bowl, use an electric hand mixer to beat egg whites, 1/4 cup sugar and lemon juice until shiny and stiff peaks. form This can take 3-5 minutes. Gently fold egg white mixture into the cake batter mixture until no more streaks are visible. Do not overmix or you risk deflating the eggs.1/4 cup sugar, 1 teaspoon fresh lemon juice
Bake the cake
- Pour into the prepared baking pan and bake for 37-40 minutes until golden and no longer jiggly.
Let the cake cool
- The sponge cake will puff up in the oven and deflate a little bit while it cools. This is normal. The cake must be completely cooled BEFORE soaking with the three milks. This may take up to one hour. Once cooled, poke the top of the cake with a fork.
Soak the cake
- In a medium bowl, whisk all three milks together and pour slowly over the cooled cake. If the milk mixture pools in the center, use a spoon or spatula to pour over the edges of the cake. Cover with plastic wrap and refrigerate for at least 4 hours minimum but ideally overnight. The longer it chills, the softer it gets.12 ounces evaporated milk, 10 ounces condensed milk, 1/2 cup heavy cream, may substitute with half and half
Make whipped cream and add toppings
- Once the cake has cooled or the next day when you're ready to serve, use an electric hand mixer to beat together heavy whipping cream and powdered sugar. Spread over the top and garnish with fresh seasonal fruit. Remove from the fridge 30 minutes before serving to make slicing easier and softens the chilled cake. Straight from the fridge, the cake is dense from the chilled milks.Note: The fluffy whipped cream is not very sweet because it compliments the already sweet cake. Adjust according to your sweetness preference.2½ cups heavy cream, 1/4 cup powdered sugar, chocolate shavings , cherries, berries or fresh seasonal fruit
Notes
- Tres Leches Cake is a delicious make-ahead recipe. Store covered in the refrigerator for up to 3 days. Do not freeze once soaked.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
10 Responses
Wonderful recipe. Perfect for every special event, holiday gathering and birthday. This one is a show stopper in visual and taste!
Thank you, Sarah!
The yummiest dessert! The recipe was super easy to follow and the cake was a hit for a larger gathering! Will be making again for sure!
Yay! Thank you so much Silvia 🙂
Literally perfect! Especially with the yummy fruit on top:)
It’s our favorite cake! Light and fruity! 🙂
This cake is so goood. It is not too sweet and so flavorful. My kids loved it!
Thanks for the lovely review!
Is it possible to use sweetened condensed milk in this recipe and if so can I reduce the sugar amount in the sponge cake to compensate?
Hi Dina! Can you clarify your question? There is sweetened condensed milk in the milk soak but the recipe overall uses less sugar than most. You may reduce to 1/2 cup but sugar does play a role in rise and texture of the cake. In one area, you can minimize the sugar content by not using all the milk soak on the cake. I hope this helps. 🙂