Dessert

Tres Leches Cake Recipe

ByElena Hart August 12, 2026August 12, 2026

Introduction

Tres Leches Cake is a moist and luscious dessert soaked in three types of milk, making it irresistibly rich and tender. This traditional Latin American treat is perfect for gatherings or whenever you crave a sweet, creamy delight.

A close-up of a slice of cake on a white plate showing three layers: the bottom layer is soft and light yellow cake, the middle layer is smooth cream with soaked syrup making it moist, and the top layer is thick white whipped cream dusted with brown cinnamon powder; bright red sliced strawberries with visible seeds are placed on top and around the cake, with a silver fork holding a piece of the cake on the right side, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
1 1/2 cups (180 g) all-purpose flour

1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt

5 large egg yolks
1 1/4 cups (250 g) granulated sugar, divided

1 teaspoon pure vanilla extract
5 large egg whites
1/2 cup whole milk

4 tablespoons unsalted butter, melted and cooled
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk

2 cups heavy cream
1/2 cup (100 g) granulated sugar, divided
1 tablespoon cinnamon-sugar

Sliced strawberries, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 13” x 9” baking pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt.
Step 2: In a large bowl, use a handheld mixer on medium-high speed to beat the egg yolks and 1 cup of sugar until stiff ribbons trail behind the beaters. Beat in the vanilla extract.

Step 3: In another large bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
Step 4: Add the yolk mixture to the dry ingredients and beat until combined. Then add the whole milk and melted butter and mix until smooth. Gently fold in the beaten egg whites until just combined. Pour the batter into the prepared pan.
Step 5: Bake the cake for about 30 minutes or until a tester inserted into the center comes out clean. Let the cake cool completely.

Step 6: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract.
Step 7: Use a fork to poke holes all over the cooled cake. Pour the milk mixture evenly over the cake. Cover and refrigerate for about 1 hour, allowing the liquid to absorb.
Step 8: In a large bowl, beat the heavy cream and 1/4 cup of sugar on medium-high speed until stiff peaks form. Frost the cake with the whipped cream.

Step 9: Sprinkle the cinnamon-sugar on top of the whipped cream. Serve the cake with sliced strawberries on the side.

Tips & Variations

For a tropical twist, add shredded coconut to the whipped cream topping.
Use a toothpick instead of a fork to make evenly spaced holes for better milk absorption.

Substitute heavy cream with coconut cream for a dairy-free option.
Chill the cake overnight for the best flavor and texture.

Storage

Store the Tres Leches Cake covered in the refrigerator for up to 3 days. The cake keeps well chilled and moist. Bring to room temperature for about 15 minutes before serving. Leftover cake can be gently reheated in the microwave for a few seconds if desired.

How to Serve

A rectangular metal baking pan filled with a dessert that has two visible layers: a bottom yellowish creamy layer and a thick top layer of whipped white cream, swirled with soft peaks and sprinkled evenly with brown cinnamon powder. A square piece is cut out and lifted on a white spatula, showing the same two layers clearly, with the top whipped cream layer thick and textured. The pan is on a white marbled surface with a small bowl of cinnamon powder and white plates nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better when made ahead. Refrigerate it for several hours or overnight to allow the milk mixture to soak fully into the cake.