This Tres Leches Cake is incredibly soft, moist, and soaked in a rich blend of three milks to create that classic favorite you know and love.
This cake is like a creamy custard soaked in a rich milk mixture, with a subtle hint of cinnamon for added depth. Serve it with Homemade Vanilla Bean Ice Cream orEasy No-Churn Ice Cream for the perfect pairing.
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What does Tres Leches Mean?
The name “Tres Leches” literally means “three milks” in Spanish, and it’s called this because this sponge cake is soaked in three types of milk—sweetened condensed milk, half and half, and evaporated milk. This unique blend gives the cake irresistible moisture, sweetness, and a fluffy, melt-in-your-mouth texture.
Recipe Ingredients
Sweetened Condensed Milk – Sweetens the milk soak with a rich, velvety texture.
Half-and-Half – Balances the milk soak, adding creaminess without being too heavy.
Heavy Whipping Cream – Whipped into stiff peaks, it’s the perfect light and airy topping for the cake.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Topping Options – Garnish with crushed pineapple, fresh berries, or mango slices for a touch of sweetness.
Spice Variations – Try adding ground cardamom or allspice to the batter for a warm, spiced flavor.
How to Make Tres Leches Cake
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Lightly spray (or butter and flour) a 9×13-inch pan; set aside.
Step 2: In a medium mixing bowl, whisk together the cake flour, baking powder, cinnamon, salt, and nutmeg; set aside.
Step 3: In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter on medium speed until pale yellow and fluffy, about 2 minutes. Turn the mixing speed to low and add the sugar and vanilla. Scrape down the sides, then add the eggs, mixing after each addition.
Step 4: With mixing speed on low, gradually add the dry ingredients. Fold the flour mixture into the egg yolk mixture, mixing just until combined. The batter will be thick. Spread the batter into the prepared pan, place it in the oven, and bake for 20 to 25 minutes, or until the cake is lightly golden brown and springs back when touched. NOTE: It will rise significantly during the baking process. Remove from the oven and allow to cool in the baking pan for 5 minutes.
Step 5: Meanwhile, in a large glass measuring cup or a medium bowl, whisk together the evaporated milk, sweetened condensed milk, half and half, and vanilla extract. Poke holes all over the top of the cake with a skewer or fork. Slowly pour the glaze over the cake, allowing the liquid to be absorbed before pouring more. When finished, cover with foil, place in the refrigerator, and allow the cake to sit for at least 4 hours before serving, and allow the cake to sit for at least 4 hours, soaking up the milk mixture, preferably overnight.
Step 6: Remove the cake from the refrigerator. In the bowl of a stand mixer or with a hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cake, then dust with a sprinkle of cinnamon. Garnish with toasted coconut and fresh strawberries, if desired. Serve immediately or return to the refrigerator until ready to serve.
Expert Tips
Pour Milk Mixture Gradually – Add the milk in small amounts, letting it soak in fully before pouring more. This prevents uneven absorption and keeps the process smooth.
Don’t Overmix the Batter – Mix the wet and dry ingredients just until combined to avoid a dense texture. Overmixing develops gluten, which isn’t ideal for a light cake.
FAQs
You can, but it may affect the texture. Try using full-fat coconut milk to replace the creaminess of the milk mixture and make homemade coconut whipped cream for the topping.
The cake is ready when it’s lightly golden brown, springs back when touched, and a toothpick inserted in the center comes out clean, typically after 20 to 25 minutes.
Storage Information
STORE the Tres Leches Cake tightly covered in the refrigerator for up to 3 days.
Freezing is not recommended as the milk mixture may affect the texture when thawed. For the best flavor and texture, serve the cake chilled.
More Delicious Mexican Recipes to Try
Tres Leches Cake Recipe
Ingredients
For the Cake
- 1 3/4 cup cake flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- pinch freshly grated nutmeg
- 1/2 cup unsalted butter - at room temperature
- 1 cup granulated sugar
- 2 tsp pure vanilla extract - Mexican, if possible
- 5 large eggs
For the Glaze
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 ½ cup half and half
- 1/2 tsp vanilla extract
For the Whipped Topping
- 2 cup heavy whipping cream - cold
- 3 tbsp powdered sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon - for dusting the top
Optional Garnishes
- Toasted unsweetened coconut
- Fresh strawberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray (or butter and flour) a 9×13-inch pan; set aside.
- In a medium mixing bowl, whisk together the cake flour, baking powder, cinnamon, salt, and nutmeg; set aside.
- In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter on medium speed until pale yellow and fluffy, about 2 minutes. Turn the mixing speed to low and add the sugar and vanilla. Scrape down the sides, then add the eggs, mixing after each addition.
- With mixing speed on low, gradually add the dry ingredients. Fold the flour mixture into the egg yolk mixture, mixing just until combined. The batter will be thick. Spread the batter into the prepared pan, place it in the oven, and bake for 20 to 25 minutes, or until the cake is lightly golden brown and springs back when touched. NOTE: It will rise significantly during the baking process. Remove from the oven and allow to cool in the baking pan for 5 minutes.
- Meanwhile, in a large glass measuring cup or a medium bowl, whisk together the evaporated milk, sweetened condensed milk, half and half, and vanilla extract. Poke holes all over the top of the cake with a skewer or fork. Slowly pour the glaze over the cake, allowing the liquid to be absorbed before pouring more. When finished, cover with foil, place in the refrigerator, and allow the cake to sit for at least 4 hours before serving, and allow the cake to sit for at least 4 hours, soaking up the milk mixture, preferably overnight.
- Remove the cake from the refrigerator. In the bowl of a stand mixer or with a hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cake, then dust with a sprinkle of cinnamon. Garnish with toasted coconut and fresh strawberries, if desired. Serve immediately or return to the refrigerator until ready to serve.
This cake is so moist & delicious & pretty!
This was perfectly light and fluffy; exactly what I needed to satisfy my sweet tooth, indeed!
This is amazing twist on tres leches. I will make it over and over again!!!!! Â Thank you! Â This is what I was looking forÂ
This is an amazing twist on tres leches. I will make it over and over again!
hey girl I think I have had this cake a few times! Yummy!