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
Made this for my son tonight (his favorite dessert) and we both agree that this recipe is the best we’ve tried yet!
i love it. my favorite desert since ever
I have made a tres leches cake (different one with different ingredients) a few times and usually use coconut milk, condensed, and evaporated. It turns out rich and creamy, something about the coconut milk which makes it smooth and delicious!!!
Made the tres leches cake and it was amazing. MY latin coworkers were in awe of this white girl. I was wandering your thoughts on adjusting to make a coconut version and a key lime version.
For the coconut version, it’s very simple, just substitute coconut milk for the heavy cream or the evap milk. DO NOT subs the condensed! You can also add coconut extract and/or shredded coconut to the cake batter to make it more ‘coconutty’. lol. Not sure how you’d go about doing a key lime version tho. . . would take some thought and/or experimentation.
This cake is so easy and delicious!!! I’ve made it for several people my husband works with!! They say it’s the best they have had and they have had it many different times!!!
Hello! Going to try this for Easter Sunday dessert- do you poke holes in only the top of the cake or all the way down to the pan?
Hi Caitlin, Try not to hit the bottom when you poke the cake. Enjoy! :)
I tray it today it’s amazing thank you so much for the recipes ? Im from Kuwait ??
This recipe it’s so delicious and easy to make. I cheated instead of making the cake I used white cake mix super moist and when it cooled I made the tres leches cream and pour it. I let it cool in the fridge overnight the next day I made the whipped cream and it was perfect and delicious. I’ve made it 3 times already. Thanks for sharing!!
Could you also make cupcakes using this recipe?
Hi Erin, I don’t know that cupcakes would work with this particular recipe because the cake does not rise much.
Hi! This looks easier from all the other recipes I found. I don’t have a stand mixer and I’m afraid I’ll over beat whipping the egg whites separately. May I substitute all purpose flour for the cake flour? Thank you.
Hi Liz, You can use a hand mixer without a problem. I would not recommend using all-purpose flour instead of the cake flour.
Cake seemed really flat after baking.
tried this and already baked twice in the past week. really delicious and easy to make. thank u for the recipe! :)
I followed the recipie. Just pulled it out of the oven and it’s a very thin cake. It did rise but not enough to pour milks over it. I’m going to try doubling the recipie and see how that works.
He cake sounds so great and I planning making it. I would like to know if it matters if you use all purpose flour instead of cake flour, will it affect the cake?
Hi Raina, Yes, the texture will be slightly different if you use all-purpose flour instead of cake flour.
Hi Michelle,
You mentioned that this is a really sweet cake. Would it work if I cut back on the condensed milk and added more evaporated milk and/or half and half? Thanks!!
Hi Ann, Sure, I think you could do that, just keep the same amount of total liquid.
LOVE tres leches cake! So good and this looks like a great recipe!
looks great!! Can these be made into cupcakes?
Hi Amber, I’m not sure… the cake doesn’t really rise too much, so you might end up with really squat cupcakes. I might recommend using a regular vanilla cupcake (https://www.browneyedbaker.com/classic-yellow-cupcakes-with-chocolate-frosting/) and then proceeding the with the soaking and whipped cream topping.
Just yum! I will need to try this soon!
Made this for Mothers Day, followed the directions no problem. Was disappointed, not sure what went wrong but it was a soggy mess. The liquid pooled at the bottom of the cake. The only part that was good was the whipped topping.
With poke cakes it’s very important to poke a lot of holes all over the cake and pour the liquid very, very slowly. Otherwise, you’ll be left with a lot of liquid at the bottom.
Does the granulated sugar stay grainy in the frosting? I’ve only ever used powered sugar for a whipped cream frosting. It looks amazing, I can’t wait to make this!!!!
Hi Autumn, No, it dissolves and the whipped cream is nice and smooth!
I love tres leches cake! I made one last year, and have this year’s waiting in the refrigerator for dessert to be served. I usually make the Cook’s Illustrated version, but this one needs to be tried! It has twice the whipped cream, yum! Why didn’t I think of that?
This is making me so hungry!!!
Kari
http://www.sweetteasweetie.com
Yum, yum and YUMMY!! I’ve already PINNED it!!
My first thought after reading through the recipe was to run right out and make it because it’s an easy, delicious-looking, from-scratch recipe! But my second thought was leftovers can only be eaten within a day?! That’s not enough time! :(
I will go find a crowd!
Actually Lisa, the cake is good and actually gets better the 2nd day. I usually don’t have much left over but once I made it for me myself and I and after 3-4 days it was still pretty tasty!
I definitely need to make this for my family this spring. Such a special treat!
I am a huge fan of Tres Leches. This looks like a great recipe. I will definitely try it. Feliz Cinco de Mayo! :-)
You can also add a shot or two of Amaretto or Kahlua to the milk mixture… it gives it a little extra flavor! However, when i do this I add less half and half so the mixture isn’t overly liquidy!
What is half and half?
Hi Lizelle, It’s a dairy product commonly sold in the U.S. – it’s basically half whole milk, half heavy cream, so you can make that substitution.
wow this cake looks so good!
I just made and posted my very first tres leches cake last week. Tres leches cake is seriously one of my fave desserts in the entire world and yours looks amazing!! I can see why you’d want to lick the whipped cream bowl with the sugar to cream ratio….my kinda whipped cream :)