Tres Leches Cake

Tres Leches Cake is a rich and moist dessert soaked in three types of milk, topped with fresh whipped cream. Easy to make and perfect for any occasion, this classic treat is sure to be a crowd-pleaser.

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Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time5 hours hrs 25 minutes mins

Servings15 slices

Our tres leches cake is a simple yet delicious dessert. The moist cake is perfectly balanced by whipped cream, which adds a light, sweet contrast. Together, they create a dessert that’s as satisfying in its richness as it is refreshing in its simplicity.

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What You Need To Know

MAIN INGREDIENTS: all-purpose flour, baking powder, table salt, eggs, granulated sugar, whole milk, salted butter, vanilla extract, sweetened condensed milk, evaporated milk, heavy cream, powdered sugar

QUICK STEPS: Mix dry ingredients, beat egg whites to stiff peaks, mix egg yolks with sugar, combine wet and dry ingredients gently, bake, poke and soak with milk mixture, chill, whip cream topping, serve

TOTAL TIME AND YIELD: 5 hours 25 minutes, 15 slices

Why This Recipe

Our tres leches cake recipe uniquely incorporates melted and cooled butter in the batter, setting it apart from others that typically use oil or solid butter. This adjustment not only enhances the cake’s richness but also maintains its delicate, airy texture, ideal for soaking up the three-milk mixture. The result is a luxuriously moist cake with a deeper flavor.

Tres Leches Cake Ingredients

You will love how satisfying this easy tres leches cake is to make. ‘Tres leches’ means ‘three milks,’ and the combination of three different kinds of milk makes this original poke cake incredibly moist and rich. The homemade whipped topping adds a perfect finishing touch.

Tres Leches Cake Substitutions and Additions

If you’re looking to adapt the ingredients in your tres leches cake recipe, here are some helpful substitutions and additions. 

Keep in mind that any changes may alter the taste and texture of the cake, so use them at your own discretion.

Whole Milk: You can substitute with 2% milk. If you want a richer taste, try using half and half instead, or a mixture.

Salted Butter: Unsalted butter can be used if that’s what you have on hand. Just add an extra pinch of salt to balance the flavors.

Sweetened Condensed Milk: For a slightly different flavor, you can use sweetened condensed coconut milk. This will add a subtle coconut taste to your cake.

Whipped Topping: Store-bought whipped topping can be a quick substitute for whipped cream if you’re short on time. You can also use coconut whipped cream for a dairy-free option.

How To Make This Tres Leches Cake Recipe

We’ve designed this easy Mexican tres leches cake recipe to be an extra tasty version of the classic. Follow these detailed steps to create a moist and flavorful poke cake that is sure to impress. 

Let’s break down the process into easy-to-follow steps.

PRO TIP: Before you start, gather all your cake ingredients and ensure they are at room temperature, and melt and cool your butter. This helps the ingredients mix more evenly, resulting in a better texture for your cake. 

STEP ONE: Preheat your oven and spray a baking dish with nonstick cooking spray. Ensure the spray is evenly distributed to cover all corners of the dish.

PRO TIP: We like to use a baking spray with flour in it, such as Baker’s Joy, to prevent the cake from sticking. You can also butter and flour your pan if you’d like.

STEP TWO: In a small bowl, whisk together the all-purpose flour, baking powder, and table salt. This ensures that the baking powder and salt are evenly distributed throughout the flour.

STEP THREE: Add the egg whites to a medium-sized mixing bowl. Using either a stand mixer with a whisk attachment or a handheld mixer, beat the egg whites on medium speed until they start to become frothy.

Gradually add ¼ cup of granulated sugar while increasing the speed to medium-high. Continue mixing until stiff peaks form. Set the beaten egg whites aside.

STEP FOUR: In another medium-sized mixing bowl, beat the egg yolks and ¾ cup of granulated sugar using an electric mixer on medium speed. Mix until the yolks turn a pale yellow color and the sugar is fully incorporated.

Scrape down the sides of the bowl as needed to ensure an even mixture.

STEP FIVE: Add the whole milk, melted and cooled butter, and pure vanilla extract to the egg yolk mixture. Mix on medium speed until completely combined.

STEP SIX: Add half of the flour mixture to the egg yolk mixture and mix on low speed just until combined. Add the remaining flour mixture and continue mixing until no streaks of flour are visible.

Be careful not to overmix to avoid a tough cake.

STEP SEVEN: Carefully fold half of the beaten egg whites into the cake batter using a silicone spatula. Repeat with the remaining egg whites, making sure no visible egg whites remain in the batter.

PRO TIP: You don’t want to deflate the air bubbles in the beaten eggs whites, so gently fold them into the batter to keep the batter light and airy. 

STEP EIGHT: Pour the batter into the prepared baking pan and smooth the top with a silicone spatula or offset spatula. Bake until a toothpick inserted into the center comes out clean.

Start checking the cake at the 22-minute mark to avoid overbaking. Once done, remove the cake from the oven and let it cool until it is just warm to the touch.

STEP NINE: While the cake is cooling, poke holes all over the cake.

PRO TIP: While many poke cakes are best when you make large holes with a wooden spoon handle, we like this cake with tiny holes. Use the tines of a fork, a chopstick, or a kebob skewer to make your holes. 

STEP TEN: To make the tres leches mixture, in a four cup measuring cup, combine the sweetened condensed milk, evaporated milk, heavy cream, and pure vanilla extract. Stir the mixture until fully combined.

STEP ELEVEN: Once the cake has cooled to just barely warm, slowly pour half of the sweet milk mixture over the entire surface of the cake, starting at the edges and working your way to the center. Allow the milk mixture a few minutes to soak into the cake before pouring the remaining mixture.

Tightly cover the cake with plastic wrap or aluminum foil and refrigerate for at least four hours, or overnight for the best results.

PRO TIP: Place the bowl and whisk attachment of a stand mixer, or a medium mixing bowl and the beaters of a handheld mixer, in the freezer about 30 minutes before making the whipped topping. Chilling them helps the cream whip faster and more easily.

STEP TWELVE: Remove the chilled bowl and whisk attachment from the freezer. Add the cold heavy cream, sifted powdered sugar, and pure vanilla extract to the bowl.

Mix on medium speed until the powdered sugar dissolves. Then, increase the speed to high and continue mixing until stiff peaks form, which takes about two to two and a half minutes.

STEP THIRTEEN: Remove the cake from the refrigerator. Use a silicone spatula or offset spatula to spread the whipped topping evenly over the surface of the cake. Cut the cake into 15 slices. Keep the cake refrigerated until ready to serve.

Troubleshooting

This authentic Mexican cake recipe is a from-scratch dessert that you’ll love serving to your family and guests. We’ve thoroughly tested this recipe for ease of use, to make sure your cake will turn out just like you hope.

We know that ingredients and appliances can create variations, so in case you run into trouble, our recipe testers compiled this helpful troubleshooting guide:

• Use Fresh and Sifted Ingredients: We suggest using fresh flour and powdered sugar for this authentic tres leches cake recipe. If your ingredients have been in your pantry for a while, sift them before adding them to the cake to avoid lumps and uneven batter.
• Egg White Peaks: When beating the egg whites, make sure they form stiff peaks, but are not overbeaten. Overbeating can cause the whites to break down and lose volume, affecting the cake’s texture.
  
  Alternatively, if the eggs are underbeaten, the cake can collapse and appear sunken in. Beat until the eggs look stiff, stop beating them.
• Folding Technique: It’s critical to fold the egg whites into the batter gently to keep the mixture light and airy. Use a silicone or rubber spatula and a motion that cuts through the middle and folds over the top. Otherwise, your vanilla sponge cake will be dense and flat.
• Checking Cake Doneness: Start checking the cake a few minutes before the suggested baking time. Ovens can vary, so look for a toothpick to come out clean to prevent overbaking. Your cake should be a pale yellow, not golden brown.
• Pouring Milk Mixture: Pour the three-milk mixture slowly to allow it to soak evenly into the cake. Pausing between pours gives the cake time to absorb all the liquid without becoming soggy.
• Milk Isn’t Absorbing In: If the milk mixture isn’t absorbing into. your cake, you may need to add more holes. Use your fork or skewer to add additional holes. Poke right through the pooling milk mixture.
• Cutting the Cake: Use a sharp knife to cut the cake cleanly. Wipe the knife between cuts to keep the slices neat and even.

How To Serve Tres Leches Cake

The beauty of this popular dessert is that serving it can be as simple or as elaborate as you’d like. It’s truly a versatile dessert you can take to any occasion.

Whether you’re making this recipe for a tres leches cake to take to a casual family dinner or a more formal event, these suggestions will help you make the most of this delicious treat.

Classic Presentation: Serve the tres leches cake directly from the baking dish, topped with the freshly whipped cream. This method is perfect for casual gatherings and allows guests to help themselves.

With Fresh Fruit: Garnish each slice with fresh berries, such as strawberries, raspberries, or blueberries. This adds a complementary flavor, and a bright pop of color.

Fruit Sorbet: Pair the cake with a homemade fruit sorbet for a refreshing and cool taste.

Sprinkle of Cinnamon: Add a sprinkle of ground cinnamon on top of the whipped cream. This not only enhances the flavor but also gives the cake a visually appealing finish.

Ice Cream: Serve the cake with a scoop of vanilla or banana ice cream. The cold, creamy texture of the ice cream pairs wonderfully with the moist, milky cake.

This poke cake is the perfect dessert for any occasion, whether you’re hosting a laid-back backyard cook out or celebrating a festive Christmas dinner. Pair it with pastries and mimosas for a delightful brunch treat, or enjoy it as a sweet treat at a dinner gathering with friends.

Add a touch of fun to Taco Tuesday or spice up your Cinco de Mayo celebration with this classic Mexican-inspired dessert. It’s a delightful complement to a meal featuring quesadillas, chicken tacos, or burrito bowls.

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How To Store Tres Leches Cake

Storing tres leches cake properly ensures that it remains moist and delicious. Here are some tips on how to make ahead, store in the fridge, and freeze this cake to maintain its rich texture and flavor.

MAKE AHEAD: Tres leches cake is a perfect make-ahead dessert. After baking and adding the milk mixture, cover the cake tightly with plastic wrap or aluminum foil and refrigerate overnight. Add the whipped topping just before serving.

IN THE FRIDGE: To store tres leches cake in the fridge, cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing any odors. The cake will stay fresh for up to three days. Keep it refrigerated until you are ready to serve it to maintain its moist texture.

IN THE FREEZER: You can freeze tres leches cake without the whipped cream garnish. Wrap the cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It will keep well for up to three months.

To thaw, place the cake in the refrigerator overnight. Once thawed, add the whipped topping before serving.

Why This Tres Leches Cake Recipe Is The Best

Our recipe developers and testers agree: This is the best tres leches cake recipe, and they’ll make it again and again.

Here’s why we think you’ll love this recipe:

Easy to Make: It’s a from-scratch recipe with straightforward steps, so anyone can create this delicious treat.

Rich and Moist: The combination of three types of milk creates a cake that’s incredibly moist and flavorful.

Make-Ahead Convenience: You can prepare it in advance, so it’s perfect for entertaining and holiday dinners.

Crowd-Pleaser: Its unique taste and texture are always a hit at gatherings!

This tres leches cake recipe is a simple yet delicious way to enjoy a rich, moist dessert that’s perfect for any occasion. Enjoy creating this classic treat with your family and friends!

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Tres Leches Cake

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Tres Leches Cake is a rich and moist dessert soaked in three types of milk, topped with fresh whipped cream. Easy to make and perfect for any occasion, this classic treat is sure to be a crowd-pleaser.

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 5 hours hours 25 minutes minutes

Servings 15 slices

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Ingredients

  

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For the Cake Base

• 2 cups all purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon table salt
• 5 extra large eggs, room temperature and separated (yolks and whites)
• 1 cup granulated sugar, divide ¾ cup and ¼ cup
• ½ cup whole milk
• ½ cup salted butter, melted and cooled
• 1 teaspoon pure vanilla extract

For the Tres Leches

• 14 ounces sweetened condensed milk, 396g (I used Great Value brand)
• 12 ounces evaporated milk, 340g (I used Great Value brand)
• ⅔ cup heavy cream
• 1 teaspoon pure vanilla extract

For the Whipped Cream Topping

• 2 cups cold heavy cream
• ¼ cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract

Instructions

 

• Preheat oven to 350°. Spray a 9×13 baking dish with nonstick baking spray.
• Add the flour, baking powder, and salt to a small (3-4 cups) bowl. Whisk to combine.
• Add the egg yolks to a medium (2-3 quarts) size mixing bowl.
• Using either a stand mixer with a whisk attachment, or a medium size mixing bowl and a handheld mixer on medium speed, add the egg whites and beat on medium speed until the whites just begin to become frothy. Add the ¼ cup of granulated sugar. Increase the speed to medium-high and mix just until the sugar begins to combine with the egg whites (about 30 seconds- 1 minute) . Increase the mixer speed to high and continue to mix until the egg whites become stiff peaks and have a nice sheen. (This will take about 2-3 minutes, depending on your mixer) Set the egg whites aside.
• Next, add ¾ cup of granulated sugar to the egg yolks. Use a handheld mixer on medium speed to mix the egg yolks and sugar until the sugar is incorporated and the yolks turn a pale yellow color. Be sure to scrape down the sides of the bowl as you go.
• Add the milk, melted and cooled butter, and vanilla. Continue to mix on medium speed just until completely mixed.
• Add half of the flour mixture to the egg yolk mixture. Mix on low speed just until combined, and add the remaining flour mixture. Again, mix just until combined and no flour streaks are visible. (Be careful not to over-mix the batter, as it will make a tough cake)
• Next, use a silicone spatula to carefully fold ½ of the egg whites into the cake batter. (Very gently move the spatula through the middle of the batter and then around the bowl. This should keep you from deflating the egg whites, while keeping the cake batter light) Repeat for the remaining egg whites. Remember to not overmix the cake batter, but also that there are no visible egg whites remaining.
• Pour the batter into the prepared baking dish. Use either the silicone spatula or an offset spatula to gently smooth the cake batter evenly in the baking dish. Bake for 23-25 minutes, or until a toothpick inserted comes away clean. (Be aware that not all ovens bake the same, so begin checking the cake around the 22 minute mark.)
• Remove the cake from the oven to cool until the bottom and sides are just warm to the touch.
• While the cake is cooling, use a dinner fork to poke holes all the way down through the cake.
• Add the sweetened condensed milk, evaporated milk,, and heavy cream to a 4-cup measuring cup. (The measuring cup will make it much easier to pour the cake.) Stir to combine.
• Once the cake has cooled to just barely warm, slowly pour half of the milk mixture over the entire surface of the cake, starting at the edges and working into the center. Allow the milk mixture a few minutes to soak into the cake before slowly pouring the remaining liquid over the cake.
• Tightly cover with either plastic wrap or aluminum foil and chill for at least 4 hours or overnight. (We let our cake sit overnight to ensure it soaked up all the milky goodness.)
• About 30 minutes before you are ready to make the whipped topping, place either the bowl of a stand mixer and the whisk attachment or a medium-sized mixing bowl and the tines of the handheld mixer in the freezer. Once the bowls and attachments have chilled, remove them from the freezer.
• Add the cold heavy cream, vanilla, and sifted powdered sugar to the mixing bowl. Begin mixing on medium speed just until the powdered sugar dissolves. Increase the speed to high and continue mixing until stiff peaks form (about 2-2 ½ minutes).
• Remove the cake from the refrigerator. Use either a silicone spatula or an offset spatula to smooth the whipped topping over the surface of the cake. Use a sharp kitchen knife to cut 3 slices x 5 slices. Keep refrigerated until ready to serve.

Notes

• Use Fresh and Sifted Ingredients: We suggest using fresh flour and powdered sugar for this authentic Tres Leches Cake recipe. If your ingredients have been in your pantry for a while, sift them before adding them to the cake to avoid lumps and uneven batter.
• Egg White Peaks: When beating the egg whites, make sure they form stiff peaks, but are not overbeaten. Overbeating can cause the whites to break down and lose volume, affecting the cake’s texture. Alternatively, if the eggs are underbeaten, the cake can collapse and appear sunken in. Beat until the eggs look stiff, stop beating them.
• Folding Technique: It’s critical to fold the egg whites into the batter gently to keep the mixture light and airy. Use a silicone or rubber spatula and a motion that cuts through the middle and folds over the top. Otherwise, your vanilla sponge cake will be dense and flat.
• Checking Cake Doneness: Start checking the cake a few minutes before the suggested baking time. Ovens can vary, so look for a toothpick to come out clean to prevent overbaking. Your cake should be a pale yellow, not golden brown.
• Pouring Milk Mixture: Pour the three-milk mixture slowly to allow it to soak evenly into the cake. Pausing between pours gives the cake time to absorb all the liquid without becoming soggy.
• Milk Isn’t Absorbing In: If the milk mixture isn’t absorbing into. your cake, you may need to add more holes. Use your fork or skewer to add additional holes. Poke right through the pooling milk mixture.
• Chilling Equipment for Whipping Cream: Chilling the bowl and whisk attachment for making whipped cream ensures the cream whips up quickly and holds its shape better.
• Cutting the Cake: Use a sharp knife to cut the cake cleanly. Wipe the knife between cuts to keep the slices neat and even.

Nutrition

Calories: 468kcal | Carbohydrates: 47g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 150mg | Sodium: 226mg | Potassium: 320mg | Fiber: 0.5g | Sugar: 34g | Vitamin A: 1050IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 1mg

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