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4.9 from 48 votes

Tres Leches Cake Recipe

This easy to make Homemade Tres Leches Cake is tender and drenched in a three milk mixture. Topped with fluffy whipped cream and fresh fruit, it can also be topped with a sprinkle of cinnamon for a truly authentic Mexican dessert treat!

Prep Time
10 mins
Cook Time
10 mins
Chilling Time
4 hrs
Total Time
4 hrs 40 mins
Servings: 12
Course: Dessert
Cuisine: Mexican , Tex-Mex

Ingredients

Cake Batter
  • 1 ¼ cup all purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 large eggs divided
  • 1 cup white sugar divided
  • 2 teaspoon vanilla extract
  • ½ cup milk
Milk Mixture
  • ⅔ cup whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) Can evaporated Milk
Whipped Topping
  • 1 pint heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. In a medium size bowl combine the flour, baking powder and salt. Stir together with a fork.
  3. In a large bowl combine the egg yolks(separates the egg whites into another medium size bowl), with 3/4 cup of white sugar. Stir together until fluffy.
  4. Add in the vanilla extract. Stir to combine.
  5. Add the dry ingredients to the wet ingredients, stir to combine.
  6. Add in the milk. Stir to mix.
  7. Whisk the egg whites with a hand or stand mixer, once the egg whites start getting foamy and white in color add in the last 1/4 cup of sugar. Continue whisking or mixing on high speed until smooth, white, and stiff peaks form.
  8. Fold the egg whites into the cake batter.
  9. Grease a 9x13 cake pan. Pour the cake batter into the cake pan. Bake for about 30 minutes or until the top of the cake is golden and a toothpick inserted in the center of the cake comes out clean.
  10. In a large measuring cup combine the milks needed for the milk mixture. Whisk together.
  11. When the cake is cooled to room temperature. Poke all over the top with a fork. Then pour the milk mixture over the entire cake.
  12. Cover the cake and chill in the refrigerator for at least 4 hours to overnight.
  13. After the cake has chilled and soaked in the milks, prepare the whipped cream.Add the heavy cream to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar and vanilla extract. Continue mixing on medium to high speed until soft peaks form.
  14. Spoon the whipped cream onto the cake, spread with a spatula or butter knife.
  15. Serve the cake with a sprinkle of cinnamon or fresh fruit if desired.

Notes

  • Freezer: Freeze the cake before soaking it with the milk mixture. After baking the cake, you can wrap it and store it in the freezer for up to 3 months. When ready to use it, bring the cake to room temperature, drench it with the milk, let it soak overnight, then top with whipped cream.
  • Serving: Cake is best served within 48 hours of soaking. 
  • Storage: Due to the milk, store this cake in the refrigerator. Cover the cake to help keep in the moisture, and store in the fridge for 3-4 days.
  • Freezer: Freeze the cake before soaking it with the milk mixture. After baking the cake, you can wrap it and store it in the freezer for up to 3 months. When ready to use it, bring the cake to room temperature, drench it with the milk, let it soak overnight, then top with whipped cream.

Nutrition Information

Serving 1 Calories 302kcal (15%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 125mg (42%) Sodium 182mg (8%) Potassium 100mg (3%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 717IU (14%) Vitamin C 1mg (1%) Calcium 110mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1
Calories 302kcal 15%
Carbohydrates 32g 11%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 125mg 42%
Sodium 182mg 8%
Potassium 100mg 2%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 717IU 14%
Vitamin C 1mg 1%
Calcium 110mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.