What’s This All About?
Tres Leches Cake is Latin America’s gift to anyone who’s ever wanted their cake to be more like a fluffy sponge soaking in a creamy sweet bath. It starts as a light vanilla cake, then gets drenched in three types of milk (yep, that’s the “tres” part) until it’s melt-in-your-mouth tender. Topped with whipped cream and maybe a cherry or cinnamon if you’re feeling extra, it’s the kind of dessert that makes everyone go quiet for a second bite. Whether you’re celebrating something or just craving something wildly comforting, this one hits every time.
Why You’ll Love This Recipe
Incredibly moist — like, don’t-even-need-a-glass-of-milk moist
Rich and creamy without being heavy
Perfect make-ahead dessert (even better the next day)
Classic flavor with room for fun toppings
Loved by everyone — no leftovers guaranteed
What You’ll Need
For the Cake:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs, separated
1 cup granulated sugar (divided)
1/3 cup whole milk
1 tsp vanilla extract
For the Milk Soak:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/4 cup heavy cream
For the Whipped Topping:
1 cup heavy whipping cream
3 tbsp powdered sugar
1/2 tsp vanilla extract
Optional Toppings:
Ground cinnamon
Fresh strawberries or cherries
Toasted coconut
Let’s Get Baking
Step 1: Bake the Cake
Preheat your oven to 350°F and grease a 9×13-inch baking pan. In a bowl, mix flour, baking powder, and salt. In another bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla. Gently fold in the flour mixture.
In a separate clean bowl, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and beat until glossy peaks form. Fold this gently into the batter. Pour into your pan and bake for 25–30 minutes, or until a toothpick comes out clean.
Step 2: Poke and Soak
Let the cake cool slightly. Then — and this part is fun — poke holes all over the top with a fork or skewer. Whisk together the evaporated milk, sweetened condensed milk, and cream. Slowly pour the milk mixture over the cake, letting it soak in. Chill the whole thing in the fridge for at least 3 hours or overnight.
Step 3: Whip It Good
Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled cake.
Step 4: Top and Serve
Sprinkle with cinnamon, pile on some fruit, or just slice and serve as-is. It’s ready to wow.
Serving Suggestions
Serve cold, straight from the fridge
Pair with hot coffee or a café con leche
Top with cinnamon, fruit, or a drizzle of caramel for extra flair
Make It Yours
Add a shot of rum or brandy to the milk soak for a grown-up twist
Infuse the whipped cream with citrus zest or almond extract
Layer with sliced strawberries before adding the whipped cream
Questions People Actually Ask
Q: Can I make it ahead of time?
A: Absolutely — this cake gets better as it sits. Make it a day ahead and chill overnight.
Q: Does it get soggy?
A: It’s meant to be soaked, but never mushy. The sponge holds up beautifully.
Q: Can I freeze it?
A: It’s not ideal after soaking, but you can freeze the plain cake before adding the milk.
Q: Is it super sweet?
A: It’s sweet, yes, but balanced by the whipped cream and fluffy texture.