Tres Leches Cake
Sweet and refreshing, this easy-to-make tres leches cake is the ultimate poke cake! A light and airy vanilla sponge cake soaks up a sweet three-milk mixture and is topped with a luscious homemade whipped cream frosting. Perfect for Cinco de Mayo dessert and other summer celebrations!
Why You'll Love This Recipe
This is, without a doubt, the best tres leches cake you will ever taste!
It's a beautiful vanilla cake, left to soak in a sweet blend of milks, with a fabulous fresh whipped cream topping. In Mexico, it is a popular dessert to serve at any celebration.
The Spanish words "tres leches" literally translate to "three milks", which are exactly what rounds out the ingredients of this light sponge cake. Those three types of milk are sweetened condensed milk, evaporated milk, and half and half (or in some cases, heavy cream).
An added bonus is that there is no separating eggs and beating egg whites separately in this recipe. It comes together easily and quickly!
The Key Ingredients
For this authentic Mexican cake, use the ingredients below without substitutions except where noted. As always, check the recipe card for a full list of ingredients and quantities.
- Cake Flour: This flour is lighter than all-purpose. It has less protein, so it makes for a fluffy and wonderfully tender cake. Substituting all-purpose flour will affect the texture of the cake. If you do not have cake flour or can't get it, make this substitution: measure 1 cup of all-purpose flour into a bowl, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch, then whisk together. Do this for every cup of cake flour called for in the recipe.
- Evaporated Milk: This is canned, concentrated milk.
- Sweetened Condensed Milk: This milk is reduced and then sugar is added. It has a thick, syrupy consistency.
- Half and Half: This is a dairy product in the U.S. that falls between whole milk and heavy cream. If you cannot get it where you live, substitute half whole milk and half heavy cream.
- Heavy Cream: Be sure to use unsweetened heavy cream or heavy whipping cream.
- Sugar: For this whipped cream recipe, we use granulated sugar, NOT powdered sugar.
Step-by-Step Directions
This is a simple vanilla sponge cake recipe that uses a creaming method to bring everything together.
Step #1: Make the Cake – Beat the butter until fluffy, then beat in the sugar. Add the eggs, then the dry ingredients. Pour the mixture into a greased 9×13-inch pan and spread into an even layer (the layer will be thin and it will appear to be a very small amount of batter). Bake until the cake is lightly golden brown, about 20 to 25 minutes. You can also check the internal temperature – it should be about 200 degrees F on an instant-read thermometer.
Step #2 – Poke Holes – After the cake has cooled for 30 minutes, use a fork or thin skewer to poke holes all over the cake, trying to avoid going the whole way through to the bottom.
Step #3: Make and Pour the Three-Milk Mixture – Whisk together the evaporated milk, sweetened condensed milk, and half and half in a four-cup measuring cup. Pour the glaze evenly over the cake, trying to fill all of the holes you poked into it. The key is to pour it nice and slowly so that it soaks in evenly.
Step #4: Chill and Top with Whipped Cream – Once the milk mixture has been poured over the cake, chill in the refrigerator for at least 4 hours or overnight. Then, whip together the cream, sugar, and vanilla extra until thick and stiff, then spread over the cake and refrigerate until ready to serve.
Topping Suggestions
You can serve the cake as is, chilled of course. In Mexico, an authentic tres leches cake recipe isn't as sweet as this one, so they serve it with slices of fresh fruit on top. Some of the most common toppings include:
- Strawberries
- Peaches
- Mangos
- Pineapple
- Toasted coconut
- Pecans
You can also sprinkle the top of the cake with cinnamon for a different flavor!
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Different Flavor Options
An authentic tres leches cake is vanilla, which makes adapting to other flavors easy. Some other flavor options you might try include:
- Caramel: My caramel tres leches cake is made with dulce de leche.
- Mocha: Replace some or all of the half-and-half with brewed coffee.
- Coconut: Use coconut cream in place of sweetened condensed milk (or use coconut milk in place of the evaporated milk) and top with toasted coconut.
- Chocolate: Make a chocolate cake base and keep everything else as-is, OR replace some/all of the half and half with chocolate milk, OR add chocolate syrup to the three-milk mixture, then top the whipped cream with shaved chocolate for a triple chocolate finish!!
Make-Ahead and Storage Instructions
- Storage: The cake can be stored in the refrigerator, covered, for up to 4 days.
- Make-Ahead: This is a fabulous make-ahead recipe because it needs to chill in the refrigerator for at least 4 hours after you pour over the milk mixture, and overnight is even better! For the best flavor and texture, I recommend serving it the day after you pour over the milk, but leftovers will keep in the refrigerator for up to 4 days.
- Freezing Instructions: You can freeze the plain cake after it has baked, but not the soaked, assembled cake (it would be too mushy). To freeze the cake, cool completely, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the recipe to poke holes, pour the milk mixture, and top with whipped cream.
Recipe Notes & Success Tips
- Thin Cake - You'll notice when the cake comes out of the oven that it is not exceptionally high, but don't worry! Once it absorbs all of that liquid, it will plump up beautifully.
- Poking Holes - Try not to hit the bottom of the pan when you poke your holes, which will keep the most liquid in the cake. Some will naturally seep out as it soaks, but by not penetrating the bottom of the cake, you keep the most liquid possible inside the cake.
- Pour Slowly! - When pouring the milk mixture over the poked holes of the cake, go as slowly as possible. If you rush the process, the cake won't be able to absorb everything. Even if it takes you 10 to 15 minutes, take it slowly. Drizzle a little bit evenly over the surface, let it sink in, then do a bit more. It is well worth the patience!
More Recipes for a Cinco de Mayo Celebration
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Tres Leches Cake Recipe
Ingredients
For the Cake:
- 1½ cups (168 g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) + 2 tablespoons granulated sugar
- 5 eggs
- 1½ teaspoons vanilla extract
For the Three-Milk Glaze:
- 12 ounce can evaporated milk
- 14 ounce can sweetened condensed milk
- 1 cup (240 ml) half-and-half
For the Whipped Cream:
- 2 cups (480 ml) heavy cream
- 1 cup (200 g) + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
- In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.
- Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer. (This will appear to be a very small amount of batter.)
- Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
- Make the Three-Milk Glaze: In a 4-cup measuring cup, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.
- Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Leftover cake should be covered and refrigerated for up to 1 day.
Notes
- Cake Flour: Cake flour contains less protein than all-purpose flour and will create a fluffier, more tender cake. Substituting all-purpose flour will affect the texture of the cake. If you do not have cake flour or can’t get it, make this substitution: whisk together ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch for each cup of cake flour.
- Half & Half: This is a dairy product sold in the U.S. If you cannot get it where you live, substitute equal amounts whole milk and heavy cream (or all heavy cream for an even richer cake).
- Thin Cake: You’ll notice when the cake comes out of the oven that it is not exceptionally high, but don’t worry! Once it absorbs all of that liquid, it will plump up beautifully.
- Poking Holes: Try not to hit the bottom of the pan when you poke your holes, which will keep the most liquid in the cake. Some will naturally seep out as it soaks, but by not penetrating the bottom of the cake, you keep the most liquid possible inside the cake.
- Pour Slowly! When pouring the milk mixture over the poked holes of the cake, go as slowly as possible. If you rush the process, the cake won’t be able to absorb everything. Even if it takes you 10 to 15 minutes, take it slowly. Drizzle a little bit evenly over the surface, let it sink in, then do a bit more. It is well worth the patience!
- Serving Suggestions: You can serve the cake as is, chilled of course. In Mexico, an authentic tres leches cake recipe isn't as sweet as this one, so in Mexico, they serve it with slices of fresh fruit on top; most often, slices of strawberries, peaches, mangos, and pineapple. Toasted coconut and pecans are also popular toppings.
- Storage: The cake can be stored in the refrigerator, covered, for up to 4 days.
- Make-Ahead: This is a fabulous make-ahead recipe because it needs to chill in the refrigerator for at least 4 hours after you pour over the milk mixture, and overnight is even better! For the best flavor and texture, I recommend serving it the day after the milk mixture is poured over, but leftovers will keep in the refrigerator for another couple of days.
- Freezing Instructions: You can freeze the plain cake after it has baked, but not the soaked, assembled cake (it would be too mushy). To freeze the cake, cool completely, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with the recipe to poke holes, pour the milk mixture, and top with whipped cream.
- Recipe from Alton Brown
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
I’ve made this recipe more times than I can count. No other recipe can compare!! The absolute best!!
Can I double the amount of whipped cream on top? Will the cake hold up? I need to use some to decorate it and well to just have extra.
It is a pretty thick layer of whipped cream as-is, but you can double if you like, I think the cake should be fine.
Made this recipe for my nephews birthday cake. Most of the family had no idea what it was and were skeptical. I left the party with an empty cake pan!
Very delicious cake, my whole family loves it.
I haven’t made this as yet but wondered if gluten free flour can be used for the cake? My daughter was diagnosed with Lupus in her twenties and now over forty has celiac disease. I wanted to surprise her if you think I could. Or would it be better to use a regular recipe for yellow cake using GF flour and then doing the next steps? Thank you.
Hi Patti, I haven’t tried it, but most baking recipes are pretty forgiving with gluten free flour substitutes. However, if you’re nervous you can always use another cake recipe as the base.
Absolutely delicious! I have made this recipe dozens of times. Never failed to receive lots of compliments :)
Easy to prepare and tasty. Thanks for sharing this unique recipe! I’m excited to make this leches cake recipe.
Is anyone else still wondering what happened to Michelle and her blog?
Mary, like you I wonder also. Sure miss her.
Michelle has sent an email I think there might have been a post
Her son Dominic has an illness
I believe it’s rather serious
Oh no. Thank you for the reply. I will so be praying..
My family adores this cake for all occasions!
Great cake and so glad to get the recipe.
However tho instructions and video contradict. Cake instructions specifically say pour milk glaze very slowly otherwise cake will not absorb everything .
The video however shows the glaze being poured all at once.
Can you please clarify because this is so confusing and not only that it takes a long time to do it slowly and I still had about 1” of milk glaze left in my mixing container and the cake could not absorb anymore. Is entire quantity to be used?
Your reply would’ve appreciated . Thank you very much. Kind regards
Impossible to leave a review with a photo because the cake was annihilated! Like so many other reviewers…the comments were “best we have ever had“. I did make two changes: I added vanilla to the milk mixture (probably 2 teaspoons), and I also added 8 ounces of mascarpone cheese (at room temperature) to the whipped topping along with some vanilla. It was absolutely amazing. Thank you for this recipe which is so much easier than many others.
What size pan did you use?
This has been on my to do list. I saw Ina and Ree both bake one. I usually try your recipes before anyone else. This will make a great Mother’s Day dessert.
I made this cake for a Mexican-themed party yesterday and everyone said that it was the best tres leches cake they had ever eaten. I made just a few minor adjustments: I added 2 tablespoons of homemade Kahlúa to the batter. I was really concerned about the grittiness of using granulated sugar in the topping so I substituted powdered sugar. I also added 2 tablespoons of Kahlúa to the whipped topping, together with the caviar from one vanilla bean.I had never made nor eaten a tres leches cake before, so was really flying blind. But the cake was a big hit and one of the women there who has made and eaten many in her lifetime couldn’t stop raving about it – she even took a couple of pieces home for her (adult) kids. Speaking of kids, it goes without saying that if serving this at a party with children I would have omitted the Kahlúa.
Could the amount of sugar in the whipped topping be a typo? That’s a ton of sugar for whipped cream. It’s usually like 2 tbsp per cup of heavy cream.
Hi Tracie, It’s not a typo (and it’s delicious!) but you can reduce the sugar if you’d like.
I love this recipe I make one change, I put only a half a cup of sugar in the whipped cream topping I find it too sweet otherwise. Thanks for the recipe!
Leftovers? I do not understand that concept. Can you enlighten me on this “leftovers” term? ;)
After trying other tres leches recipes, this is my go to recipe! No folding in egg whites! This is an easy recipe and super delicious! I didn’t use the whole 14oz condensed milk because I find it too sweet if you add the whole thing. But overall I love this recipe!!
Do you have any recommendations on what can be reduced to make it less sweet? But still keep the integrity of the cake/topping? I’m a weirdo who doesn’t like things too sweet.
I am wondering the same especially since she mentions that a true Mexican version is less sweet. I’m thinking of reducing the sugar by at least half a cup for the cake? I’d love any guidance. Thank you!
As a Texan, we eat these at birthdays and other fun events. This is the best recipe I have found – hands down. I made it for a birthday and was praised many times.
Another big success! Followed the recipe exactly (though I made my own evaporated milk since I didn’t have a can) and it came out perfectly. Shared with neighbors and you’ve got a lot of happy (socially distanced) people!
Made this yesterday – great flavor! Served it with strawberries. The milks soaked totally through the cake though and even out of individual pieces when sliced and plated. No complaints from my crew as they are loving it! Happy Cinco de Mayo tomorrow!
Michelle this is a Home Run recipe! My husband said it’s the Best Cake he has ever in his life eaten…other than you lemon meringue pie…
This was so easy and absolutely delicious 😋
Thank you
I see that you have 2 tres leches recipes. One with 12 eggs and you used buttermilk. Which do you prefer ?
Mine came out bad and I followed all the instructions!, when i got it out of the oven it had like a bad smell with it and it doesn’t taste good, It tasted like egg i think. And the whip cream failed on my first try with my electric mixer and it curdled, I think you should be more specific on how to do it, i did it again with a whisk and it came together okay but I thought that it would have more volume and taste.
Definitely not going to use this recipe again sorry 😐
Sounds like an error on your part or bad ingredients. It’s a shame you left a negative response. I’ve made this cake atleast a dozen times and it’s perfect every single time.
Delicious! Super easy— one of my favorite desserts. Added raspberries for finishing touch ♥️
Definitely recommend letting sit over night. Maybe treat yourself to a slice with a cup of coffee for breakfast like we did!
I had to substitute some granulated sugar for powder sugar since I ran out halfway through the recipe [whoops] but it turned out great just make sure your sugar conversions are correct if you do the same. I also put less sugar in my whipped cream. The cake is sweet enough as is which is one of the many reasons we LOVE it.
I doubled this recipe for a party and it turned out well. I changed one thing: I used two 9×9 baking pans (the ones with square sides), rather than a 9×13. It adds some height to the cake and looks much nicer than a rectangle in my opinion.
I have come back to this recipe time and time again. You nailed it with this recipe. I am one who LOVES sweet desserts but I usually reduce the amount of sugar in the whipped topping just a smidge and it’s still amazing. I have recommended this recipe to multiple friends as well. Just wanted to share with you how much myself and my family love this recipe.