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I can never resist a slice of Tres Leches cake—it’s one of those desserts I’ll happily make (and eat!) any chance I get. The light, airy sponge soaks up that sweet mixture of three milks, turning it into something so soft and dreamy. And then topping it with a fluffy layer of whipped cream? Pure perfection. What I love most is how easy it is to whip up at home, yet it always feels so special. Every bite is rich, creamy, and just downright delightful.
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Pin ItEasy Tres Leches Cake Recipe
Tres leches cake is a light and airy Latin American sponge cake that is soaked in a sweet milk mixture and topped with a whipped cream frosting. It is my go-to when I need a simple yet delicious dessert. No matter what the occasion, this easy tres leches cake always goes over well.
The light flavor, airy yet moist texture, and fluffy whipped topping make every bite just perfect. This is a great cake to make ahead of time, for holidays, birthdays, or any day that needs a little celebration.
I’ll often dust the top with a sprinkle of cinnamon or serve it up with fresh berries. It’s one of my true favorites for Cinco de Mayo.
Tres Leches Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Stand Mixer
- Hand Mixer
- Fine Mesh Sieve
Ingredients
For the Cake
- 1 cup all-purpose flour 136g, spooned and leveled
- 1½ tsp baking powder 6g
- ¼ tsp kosher salt
- 5 large eggs cold, 250g, separated
- 1 cup granulated sugar 200g, divided
- ⅓ cup whole milk 76 g
- 1 tsp pure vanilla extract 4g
- ½ tsp almond extract 2g
For the Milk
- 14 oz. sweetened condensed milk 396g (1 can)
- 12 oz. evaporated milk 340g (1 can)
- ½ cup heavy whipping cream 114g
For the Topping
- 1 cup heavy whipping cream 227g
- ½ tsp pure vanilla extract 2g
- 2 tbsp powdered sugar 14g (use more if desired)
- ground cinnamon for dusting
Video
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray.
- In a medium bowl, whisk the flour, baking powder, and salt until combined.1 cup all-purpose flour, 1½ tsp baking powder, ¼ tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, mix the egg yolks and ¾ cup sugar on medium-high speed until fluffy and pale yellow, about 3-4 minutes.5 large eggs, 1 cup granulated sugar
- Add in the milk, vanilla, and almond extract. Mix to combine.⅓ cup whole milk, 1 tsp pure vanilla extract, ½ tsp almond extract
- With the mixer running, slowly add in the dry ingredients. Mix until just combined, then set aside.
- Add the egg whites to a clean medium bowl, ensuring there are no yolk remnants. Using an electric hand mixer, beat the egg whites until soft peaks form. With the hand mixer still running, slowly pour in the remaining ¼ cup of sugar. Continue beating the egg whites until stiff peaks form.
- Gently fold the egg whites into the cake batter, taking care not to deflate them.
- Pour the batter into the prepared baking pan, spread evenly, and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs but no wet batter.
- Set the cake on a wire rack to cool. Do not remove it from the baking pan.
- Meanwhile, stir the sweetened condensed milk, evaporated milk, and heavy whipping cream together in a medium bowl or liquid measuring cup.14 oz. sweetened condensed milk, 12 oz. evaporated milk, ½ cup heavy whipping cream
- Once the cake has cooled, use a skewer to poke holes all over the top of the cake.
- Pour the milk mixture evenly over the cake, let cool for 2 hours at room temperature, cover, and chill in the refrigerator for another 2 hours.
- Just before serving, whip the heavy whipping cream, vanilla extract, and powdered sugar into medium-soft peaks. Spread over the cake. Use a small sieve to dust the cake with cinnamon. Serve as is or topped with fresh berries, a drizzle of caramel, chocolate sauce, or dulce de leche.Slice and serve!1 cup heavy whipping cream, 2 tbsp powdered sugar, ½ tsp pure vanilla extract, ground cinnamon
Becky’s Tips
- If you plan to leave this cake out for an extended period of time in warm conditions, you may wish to use stabilized whipped cream to prevent deflating.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Tres Leches Cake Step by Step
Get the oven going and prepare a baking pan: Preheat the oven to 350°F and grease a 9×13-inch baking pan with nonstick spray.
Prepare the cake batter: Whisk 1 cup all-purpose flour, 1½ tsp baking powder, and ¼ tsp kosher salt in a medium bowl.
Using a stand mixer with the paddle attachment, mix 5 egg yolks and ¾ cup sugar on medium-high speed until fluffy and pale yellow, about 3-4 minutes.
Pour in ⅓ cup whole milk, 1 tsp pure vanilla extract, ½ tsp almond extract, and mix to combine. Add the dry ingredients and mix just to combine.
With an electric hand mixer, beat the 5 egg whites until soft peaks form. With the mixer running, slowly pour in the remaining ¼ cup of sugar. Continue beating the egg whites until stiff peaks form.
Fold the egg whites into the batter.
Bake the cake: Evenly pour the batter into the baking pan, and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs but no wet batter.
Cool: Place the cake in the baking pan on a wire rack to cool.
Prepare the milk mixture: Stir 1 can of sweetened condensed milk, 1 can of evaporated milk, and ½ cup heavy whipping cream together in a medium bowl.
Poke holes: Once the cake has cooled, use a skewer to poke holes all over the top of the cake.
Pour the milk mixture: Pour the milk mixture evenly over the cake, let it cool at room temperature for 2 hours, cover, and chill in the refrigerator for another 2 hours.
Top: Before serving, whip 1 cup heavy whipping cream, ½ tsp vanilla extract, and 2 tbsp powdered sugar into medium-soft peaks. Spread over the cake. Use a small sieve to dust the cake with cinnamon.
Garnish and serve: Serve as is or topped with fresh berries, a drizzle of caramel, chocolate sauce, or dulce de leche. Slice and serve!
How to Store
Tres leches cake can be made up to 2 days in advance. In fact, this cake is best made the day before, as this gives it plenty of time to soak up the milk mixture. Store the cake tightly covered in the refrigerator until ready to serve.
Leftover tres leches cake should also be tightly covered and stored in the refrigerator for up to 4 days. Keep in mind that after 2 days, the whipped cream topping will begin to deflate.
The only part of tres leches cake that can successfully be frozen is the cake itself. Do not soak in the milk mixture or top with whipped cream before freezing. To freeze, tightly wrap the cake in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before soaking and topping.
Serving Suggestions
I get very excited when Cinco De Mayo rolls around, as I get to plan a fun, Mexican-inspired menu. I like to start our meal with a Mexican fiesta dip, followed by either barbacoa tacos or cod fish tacos. Of course, I’ll make the usual sides like guacamole and salsa so we can properly enjoy our feast.
I love tres leches cake and just finished baking the cake. What would cause the cake to kind of deflate after it comes out of the oven? It was fully baked but deflated as it cooled.
Make sure to measure your flour using the spoon-and-level method to avoid the cake becoming too dense, which could cause it to sink. I would also try not greasing the pan next time so that the cake doesn’t shrink away from the sides as it cools, which could also cause it to deflate!