Best Tres Leches Cake Recipes

Tres Leches Cake Recipes are desserts made with a light sponge cake soaked in three kinds of milk—evaporated, sweetened condensed, and whole milk—and then topped with whipped cream.

They’re popular Latin American treats known for being rich, moist, and flavorful.

The first time I made it at home, I was amazed that something so simple could be so full of flavor. Moist, milky, and topped with fluffy whipped cream—it was love at first bite.

Now it’s my go-to when I want something comforting but special, and I promise, you don’t need any fancy gadgets or pro skills to pull it off.

This Tres Leches Cake Recipe is made from a soft vanilla sponge that soaks up a blend of three milks, making it rich without being heavy.

Whether you’ve had tres leches cake from Crumbl, Walmart, or Publix, nothing beats a homemade version straight from your kitchen.

What Is Tres Leches Cake Recipes?

Tres leches cake is a light sponge cake soaked in a sweet blend of three milks: sweetened condensed milk, evaporated milk, and heavy cream.

The name means “three milks” in Spanish. It’s known for its moist texture, creamy flavor, and cloud-like whipped topping.

What Does Tres Leches Cake Taste Like?

It’s like a sponge cake that’s been given the ultimate milk bath—it’s:

1. Sweet but not overwhelming

2. Creamy and custardy

3. Light and airy in texture but rich in flavor

The whipped cream topping adds a nice balance, making it feel fresh rather than heavy.

How To Make Tres Leches Cake Recipes?

Recipe Overview

Tres leches cake recipes are soft, sweet, and soaked in three kinds of milk. This version uses pantry basics and requires no special tools.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Chill Time: 2 Hours
• Total Time: 2 Hours 55 minutes
• Cuisine: Latin American
• Course: Dessert
• Difficulty: Easy
• Yield: 12 servings
• Calories: ~360 per serving

Equipment You’ll Need

• 9×13-inch baking pan
• Electric hand mixer or stand mixer
• Mixing bowls
• Spatula
• Whisk
• Toothpick (for testing)

Ingredients

For the Cake

• 5 large eggs, whites and yolks separated
• 1/2 cup (113 g) butter, softened
• 2 cups (400 g) granulated sugar, divided
• 1 1/2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (235 ml) milk

Leches Topping

• 14 oz (397 g) sweetened condensed milk
• 12 oz (340 g) evaporated milk
• 1/2 cup (118 ml) heavy cream
• 1/2 teaspoon vanilla extract

Whipped Cream Topping

• 1 1/2 cups (355 ml) heavy cream
• 1/2 cup (65 g) powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon for sprinkling (optional)

Ingredient Notes

1. Eggs: Separate when cold but bring to room temp before mixing. Helps with volume.

2. Butter: Softened but not melted. Adds richness.

3. Sugar: Granulated in the cake, powdered for the topping.

4. Milks: The three-milk blend makes the cake ultra moist.

5. Vanilla: Use pure extract if possible. It adds warm, rich flavor.

6. Cinnamon: Totally optional but a great finishing touch.

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.

2. Beat egg whites until soft peaks form. Gradually add 1 cup sugar and beat until stiff peaks form. Set aside.

3. In another bowl, beat egg yolks with remaining 1 cup sugar and softened butter until pale and creamy.

4. Mix in vanilla, flour, baking powder, and salt. Add milk and mix until smooth.

5. Fold in egg whites gently until fully combined.

6. Pour into pan and bake for 30 minutes or until a toothpick comes out clean.

7. Let cake cool for 10 minutes. Poke holes all over with a fork.

8. Whisk together the leches and pour evenly over the cake. Chill for at least 3 hours or overnight.

9. Make whipped topping: Beat heavy cream, powdered sugar, and vanilla until stiff.

10. Spread whipped cream over chilled cake and sprinkle cinnamon if using.

Nutrition (per slice)

• Calories: ~360
• Fat: 18g
• Carbs: 42g
• Protein: 6g

Can I Freeze Tres Leches Cake?

Yes, you can freeze it, but with a few caveats. Freeze only the sponge cake (before adding the milk mixture).

Once soaked, freezing isn’t ideal—it can alter the texture and turn it mushy after thawing.

If you do want to freeze the finished cake, wrap it tightly and freeze it for no more than a month. Thaw it slowly in the fridge.

What Are The 3 Kinds Of Milk In Tres Leches?

That creamy, dreamy soak comes from:

1. Evaporated milk.

2. Sweetened condensed milk.

3. Whole milk (or sometimes heavy cream).

These three work together to make the cake rich, sweet, and perfectly moist.

How Do You Keep The Cake From Sticking To The Pan?

A few tips:

1. Use a nonstick or glass baking dish

2. Grease and flour your pan lightly

3. Don’t overbake—dry edges tend to stick more

Also, since the cake is soaked, you’ll usually be serving it straight from the dish, so lining with parchment isn’t necessary.

Why Is My Tres Leches Cake Dry?

A couple reasons this could happen:

1. The sponge cake was overbaked, so it didn’t absorb the milk well

2. Not enough milk mixture was used

3.  You didn’t poke enough holes in the cake before pouring the milk (those little holes help the liquid soak through evenly)

What’s The Best Way To Store Tres Leches Cake?

Pop it in the fridge, covered tightly with plastic wrap or in an airtight container. It keeps well for 3–4 days, and actually tastes even better the next day once the milk soaks in thoroughly. Just don’t leave it at room temp—it’s a dairy-heavy dessert.

Serving Suggestions

1. Serve cold with a dusting of cinnamon.

2. Add strawberries for a strawberry tres leches cake.

3. Great with coffee or as a birthday treat.

FAQ

Conclusion

If you’ve been craving a dessert that’s both comforting and impressive, this tres leches cake recipe is it. It’s a classic for a reason.

Let me know how yours turns out or drop your questions in the comments—I’d love to hear from you!