This easy Tres Leches Cake begins with a light sponge cake soaked in three milks—evaporated milk, sweetened condensed milk, and whole milk—and is finished with whipped cream and optional cinnamon or strawberries for an authentic Mexican dessert.
Want more Mexican recipes? Pair this cake with a savory meal like Mexican Street Corn Salad, Instant Pot Chimichangas, or Crockpot Pork Carnitas. For drinks, try classic horchata or strawberry agua fresca. For more sweets, consider churros, Mexican wedding cookies, or sopapilla cheesecake bars.
Why You’ll Love This Easy Tres Leches Cake Recipe
- Easy to Make: This recipe is a simple 9×13-inch sheet cake with no complicated layers or decorations. With an electric hand mixer and a few bowls you can mix, whip, fold, and bake a moist, tender sponge.
- Three Milks: Tres leches means “three milks.” The milk soak—evaporated milk, sweetened condensed milk, and whole milk—saturates the sponge so every bite is rich and gooey while remaining light and airy.
- Sponge Cake, No Butter or Oil: The cake is a true sponge: eggs provide structure and lift, and there’s no added butter or oil in the batter. That creates the open crumb that soaks up the milk mixture beautifully.
This classic is perfect for Cinco de Mayo, family dinners, potlucks, or any celebration where you want an impressive, easy dessert.
What is Tres Leches Cake?
Authentic tres leches cake is a light sponge soaked in a blend of three milks: evaporated milk, sweetened condensed milk, and whole milk.
Like angel food cake, the sponge relies on whipped egg whites rather than added fat to create airiness. Those air pockets allow the milk mixture to penetrate and keep the cake wonderfully moist without becoming dense.
When served, some of the milk may seep out onto the plate—that’s part of its charm. The flavor is lightly sweet with a gentle vanilla note, and the whipped cream topping keeps the overall texture airy.
Ingredients You’ll Need
*Full ingredient amounts and step-by-step instructions are available in the printable recipe card below.
- All-purpose flour — measure by spooning into a cup and leveling, or weigh for accuracy.
- Baking powder — helps the cake rise alongside the whipped egg whites.
- Salt — enhances flavor and balances sweetness.
- Large eggs — separated; room temperature eggs whip better.
- Granulated sugar — divided between yolks and whites to sweeten and stabilize.
- Vanilla extract — for gentle flavor.
- Whole milk — contributes richness to the batter.
- Evaporated milk — part of the milk soak.
- Sweetened condensed milk — adds sweetness and body to the soak.
- Heavy whipping cream — whipped for the topping.
- Powdered sugar — sweetens the whipped cream (granulated sugar may be used if preferred).
- Strawberries and ground cinnamon — optional toppings to finish the cake.
Choose one or both toppings—cinnamon and strawberries brighten the cake’s presentation and flavor.
How to Make Tres Leches Cake
Scroll to the recipe card for a printable version of these instructions.
- Preheat the oven to 350°F. Spray a 9×13-inch pan with cooking spray and set aside.
- Whisk together flour, baking powder, and salt in a large bowl.
- Separate the eggs. Beat the yolks with 3/4 cup (150 g) sugar on high until pale and thick, then stir in milk and vanilla.
- Gently fold the yolk mixture into the flour until combined.
- Beat the egg whites to soft peaks, add the remaining 1/4 cup (50 g) sugar while whisking, and beat to stiff but not dry peaks.
- Carefully fold the whipped egg whites into the batter until just combined—do not overmix.
Baking and Soaking the Cake
- Pour the batter into the prepared pan and bake at 350°F for 25–35 minutes, or until a toothpick comes out clean and the top is golden and pulling away from the edges.
- Let the cake cool completely, then pierce the surface all over with a fork to create channels for the milk to penetrate.
- Combine evaporated milk, sweetened condensed milk, and 1/4 cup whole milk in a pitcher or measuring cup with a spout for easy pouring.
- Slowly and evenly pour the milk mixture over the cake, concentrating a bit more on the drier edges.
- Refrigerate for at least 1 hour and up to overnight to allow the cake to absorb the milks.
- Whip the heavy cream with powdered sugar to stiff peaks and spread over the chilled cake.
- Slice into squares, then garnish with a dusting of cinnamon and/or sliced strawberries before serving.
This tres leches is a crowd-pleaser—rich, tender, and wonderfully moist.
Storing and Freezing
To store: Keep the assembled cake covered in the refrigerator for 3–5 days. It’s fine to prepare the cake a day or two ahead—longer chilling improves the soak.
Note: Freezing the fully assembled cake is not recommended; the whipped cream and soaked texture will suffer.
To freeze the cake base: Bake and cool the cake, pierce it, then tightly double-wrap the pan with plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator, bring to room temperature briefly, then pour on the milk mixture and finish with whipped cream when ready to serve.
Helpful Tools
An electric hand mixer or stand mixer, a 9×13-inch baking pan, a glass measuring cup with a spout for pouring the milk mixture, and silicone spatulas are useful for streamlined prep and cleanup.
FAQ
It is lightly sweet with vanilla notes. The milk soak adds richness while the sponge and whipped cream keep the texture airy and tender.
The three-milk mixture soaks into the cake and intentionally makes it very moist. If you prefer a less-saturated result, reduce the milk soak by about 1 cup and avoid poking holes all the way through to the bottom.
The topping is sweetened whipped cream—heavy whipping cream beaten with powdered or granulated sugar to stiff peaks and spread over the cake.
Tres Leches Cake
Ingredients
Sponge Cake
- 1 cup (120 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated (room temperature)
- 1 cup (200 g) granulated sugar, divided
- 1/3 cup (80 ml) whole milk, room temperature
- 1 tsp vanilla extract
Milk Mixture
- 12 oz (354 ml) evaporated milk
- 14 oz (396 g) sweetened condensed milk
- 1/4 cup (59 ml) whole milk
Whipped Cream Frosting
- 2 cups (1 pint) heavy whipping cream, cold
- 1/2 cup (60 g) powdered sugar
- 1/2 lb (227 g) strawberries, hulled and sliced (optional)
- 1 tsp ground cinnamon (optional)
Equipment
- Electric hand mixer
- Silicone spatula
- 9×13-inch pan
- Glass measuring cup or small pitcher with spout
- Serving spatula
Instructions
- Preheat oven to 350°F and prepare a 9×13-inch pan with cooking spray.
- Whisk together flour, baking powder, and salt.
- Beat egg yolks with 3/4 cup sugar until pale, then stir in milk and vanilla. Fold into the flour mixture.
- Beat egg whites to soft peaks, add remaining 1/4 cup sugar, and beat to stiff peaks. Gently fold into batter.
- Pour batter into prepared pan and bake 25–35 minutes until golden and a toothpick comes out clean. Cool completely and poke holes with a fork.
- Mix evaporated milk, sweetened condensed milk, and 1/4 cup whole milk in a pitcher and slowly pour over the cake. Refrigerate 1 hour to overnight.
- Whip cream with powdered sugar to stiff peaks and spread over the cake. Slice and top with cinnamon and/or strawberries.
Notes
- To store: Refrigerate the assembled cake, covered, for 3–5 days.
- To freeze: Freeze only the baked, unsoaked cake tightly wrapped for up to 3 months. Thaw in the refrigerator, then proceed with the milk soak and topping when ready to serve.
Nutrition
Disclaimer: Nutritional values are estimates.
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*Originally published 4/24/14. Post updated March 2024.
