Easy Tres Leches Cake Recipe

This easy Tres Leches Cake recipe starts with a light sponge cake soaked in three milks: evaporated milk, sweetened condensed milk, and whole milk. It’s then topped with whipped cream, cinnamon, and/or strawberries for an authentic Mexican dessert!

Want more Mexican recipes? Make it a meal with my Mexican Street Corn Salad and Instant Pot Chimichangas or Crockpot Pork Carnitas. Wash everything down with my Easy Horchata Recipe or Strawberry Agua Fresca. And of course there’s always room for more dessert like my Churros, Mexican Wedding Cookies, or Sopapilla Cheesecake Bars.

Why You’ll Love This Easy Tres Leches Cake Recipe

• Easy to Make: This is a simple 9×13-inch sheet cake that requires no fancy layering or decorating. If you have an electric hand mixer and some bowls, then you can make this cake. Simply mix the batter and whip the egg whites. Fold them together and bake!
• Three Milks: Tres leches is Spanish for “three milks” which is what this cake is soaked with. If you’ve ever eaten a slice of cake like cereal — in a bowl with milk — this tres leches cake is even better than that because the sponge cake can actually absorb most of the milk. So although the cake is saturated in liquid, it’s not dense.
• No Oil or Butter in the Cake: You read that right. Because this is a sponge cake, there is no oil or butter in the cake. That doesn’t mean it’s completely fat-free (hello whipped cream on top), but it makes it extra light and spongy, perfect for absorbing the sweet milk mixture.

This is the best tres leches cake recipe and is perfect for Cinco de Mayo or any celebration!

What is Tres Leches Cake?

Authentic tres leches cake is a light sponge cake that is soaked with tres leches — three milks (evaporated milk, sweetened condensed milk, and whole milk.)

Similar to angel food cake, the light sponge cake has no added fat (butter or oil) and is created by folding egg whites into the batter to create airy pockets for the milks to soak into.

Tres leches cake is incredibly moist because the milks soak into the cake, and yet some will still seep out onto the plate. It’s that moist and oh so delicious! My family fights over this milk cake. And it’s not too sweet either.

Ingredients You’ll Need

*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the bottom of the post.

• All-Purpose Flour — Stir, spoon and level when measuring. Or use a food scale to weigh it for better accuracy.
• Baking Powder — To provide additional rise to the cake, in addition to the whipped egg whites.
• Salt — Balances the sweetness and intensifies the flavors.
• Large Eggs — Separated into yolks and whites. Make sure to use room temperature eggs so that they mix and whip properly.
• Granulated Sugar — For sweetness and to help stabilize the whipped egg whites.
• Vanilla Extract — For flavoring the cake.
• Whole Milk — Since there’s no added fat (oil or butter) in the cake, use whole milk for a finer texture.
• Evaporated Milk — You may choose to use full fat, low-fat, or fat-free.
• Sweetened Condensed Milk — You may choose to use full fat or fat-free.
• Heavy Whipping Cream — To make the whipped cream frosting.
• Powdered Sugar — To sweeten the whipped cream. (Can also use granulated sugar.)
• Strawberries — Optional, for topping.
• Cinnamon — Optional, for topping.

Pick at least one of the toppings. It enhances the cake in looks and taste.

How to Make Tres Leches Cake

Be sure to scroll to the recipe card for printable instructions.

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch pan with cooking spray. Set aside.

1. Combine the flour, baking powder, and salt in a large bowl.
2. Separate the eggs into two large bowls with egg yolks in one bowl and egg whites in the other. Use an electric hand mixer to beat the egg yolks with 3/4 cup (150g) sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla.
3. Pour the egg yolk mixture over the flour mixture and fold very gently until combined.
4. Use an electric hand mixer with the whisk attachment to beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup (50g) sugar and beat until egg whites are stiff, but not dry.
5. Fold the egg white mixture into the batter very gently, until just combined (white streaks barely disappear). Do not over-mix.

Baking and Soaking the Cake

• Pour the batter into the prepared pan and spread evenly. Bake at 350˚F for 25-35 minutes or until a toothpick comes out clean. Cake will become a nice golden brown color and start to pull away from the edges.
• Allow cake to cool completely, then poke holes all over the cake with a fork.
• Stir together the evaporated milk, condensed milk, and 1/4 cup whole milk in a 1-quart glass measuring cup or small pitcher. (Anything with a spout makes it easiest to pour over the cake.)

• Slowly pour the milk mixture evenly over the cake, pouring a little extra on the edges where the cake is the driest.
• Allow the cake to absorb the milk mixture for a minimum of 1 hour to overnight in the refrigerator.
• Whip the heavy whipping cream and powdered sugar together until stiff peaks. Then spread over the top of the cake.
• Cut the tres leches cake into squares and top with a sprinkle of cinnamon and/or sliced strawberries and serve.

You’re going to love this easy tres leches cake recipe!

Storing and Freezing

To Store: Store Tres Leches Cake in the refrigerator, covered, for up to 3-5 days. This means you can prepare the cake up to 1-2 days in advance. It’s actually best if it has more time to soak up the milk.

NOTE: You may freeze the baked cake portion of the Tres Leches Cake, but not the fully assembled cake or it will become mushy. The whipped cream also doesn’t freeze well.

To Freeze: Bake cake and let it cool completely. Poke holes in the cake according to directions. Tightly double wrap the cake while in the pan with plastic wrap. You can also do a layer of foil for added frost protection. Freeze cake for up to 3 months. Allow the cake to thaw overnight in the refrigerator, then unwrap and let it come to room temperature on the counter. Proceed with drenching the cake in the milk mixture, refrigerating, and topping with whipped cream according to the recipes instructions.

Helpful Tools

NOTE: These are Amazon affiliate links, where I earn a small percentage from qualifying purchases at no extra cost to you.

• An Electric Stand Mixer or Hand Mixer — To be able to beat the eggs and whip the cream to the right consistency.
• 9×13-inch pan — The USA pan pictured in my post is my favorite for nice crisp edges and its non-stick capabilities.
• Glass Measuring Cup — To easily pour the milk-mixture over the tres leches cake.
• Silicone Spatulas — For folding, scraping, and spreading the batter.
• Serving Spatula — To scoop the cake out of the pan.

FAQ

Tres Leches Cake

Prep: 30 minutes mins

Cook: 30 minutes mins

Chill Time: 1 hour hr

Total: 2 hours hrs

Yield: 15 servings

Tres Leches Cake is an authentic Mexican sponge cake soaked with three milks and topped with whipped cream, strawberries and/or cinnamon.

5 from 5 ratings

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Ingredients

Sponge Cake

• ▢ 1 cup (120 g) all-purpose flour, (stir, spoon & level)
• ▢ 1 ½ tsp baking powder
• ▢ ¼ tsp salt
• ▢ 5 large eggs, separated into yolks and whites (room temperature)
• ▢ 1 cup (200 g) granulated sugar, divided
• ▢ ⅓ cup (80 ml) whole milk, room temperature
• ▢ 1 tsp vanilla extract

Milk Mixture

• ▢ 12 oz (354 ml) can evaporated milk
• ▢ 14 oz (396 g) can sweetened condensed milk
• ▢ ¼ cup (59 ml) whole milk

Whipped Cream Frosting

• ▢ 2 cups (473 ml) (1 pt) heavy whipping cream, cold
• ▢ ½ cup (60 g) powdered sugar
• ▢ ½ lb (227 g) strawberries, hulled and sliced
• ▢ 1 tsp ground cinnamon

Equipment

• ▢
  Electric Hand Mixer
• ▢
  Silicone Spatula Set
• ▢
  9×13-inch Pan
• ▢
  Glass Measuring Cup Set
• ▢
  Serving Spatula
• ▢
  Wilton 3-Piece Icing Spatula Set

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch pan with cooking spray. Set aside.
• Combine flour, baking powder, and salt in a large bowl.
• Separate the eggs into two large bowls with egg yolks in one bowl and egg whites in the other. Use an electric hand mixer to beat the egg yolks with 3/4 cup (150g) sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla.
• Pour the egg yolk mixture over the flour mixture and fold very gently until combined.
• Use an electric hand mixer with the whisk attachment to beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup (50g) sugar and beat until egg whites are stiff, but not dry.
• Fold the egg white mixture into the batter very gently, until just combined (white streaks barely disappear). Do not over-mix. Pour the batter into the prepared pan and spread evenly.
• Bake at 350˚F for 25-35 minutes or until a toothpick comes out clean. Cake will become a nice golden brown color and start to pull away from the edges. Allow cake to cool completely, then poke holes all over the cake with a fork.
• Stir together the evaporated milk, condensed milk, and 1/4 cup whole milk in a 1-quart glass measuring cup or small pitcher. (Anything with a spout makes it easiest to pour over the cake.)
• Slowly pour the milk mixture evenly over the cake, pouring a little extra on the edges where the cake is the driest.
• Allow the cake to absorb the milk mixture for a minimum of 1 hour to overnight in the refrigerator.
• Whip the heavy whipping cream and powdered sugar together until stiff peaks. Then spread over the top of the cake.
• Cut the tres leches cake into squares and top with a sprinkle of cinnamon and/or sliced strawberries and serve.

Notes

• To Store: Store Tres Leches Cake in the refrigerator, covered, for up to 3-5 days. This means you can prepare the cake up to 1-2 days in advance. It’s actually best if it has more time to soak up the milk.
• NOTE: You may freeze the baked cake portion of the Tres Leches Cake, but not the fully assembled cake or it will become mushy. The whipped cream also doesn’t freeze well.
• To Freeze: Bake cake and let it cool completely. Poke holes in the cake according to directions. Tightly double wrap the cake while in the pan with plastic wrap. You can also do a layer of foil for added frost protection. Freeze cake for up to 3 months. Allow the cake to thaw overnight in the refrigerator, then unwrap and let it come to room temperature on the counter. Proceed with drenching the cake in the milk mixture, refrigerating, and topping with whipped cream according to the recipes instructions.

Recipe lightly altered from The Pioneer Woman

Serving: 1 slice, Calories: 353kcal, Carbohydrates: 43g, Protein: 8g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 107mg, Sodium: 172mg, Potassium: 265mg, Fiber: 1g, Sugar: 36g, Vitamin A: 688IU, Vitamin C: 10mg, Calcium: 204mg, Iron: 1mg

Author: Amber Brady

Course: Cakes

Cuisine: Mexican

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

*Originally published 4/24/14. Post updated March 2024.