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How It Works
Slice of tres leches cake topped with whipped cream and a light dusting of cinnamon.
Desserts Vegetarian Year-Round Latin American Nut-Free

Tres Leches Cake Recipe

Light vanilla sponge soaked with evaporated milk, sweetened condensed milk and whole milk, then topped with softly whipped cream and cinnamon.

Prep 25 min
Cook 30 min
Total 5 hr 15 min
Servings 12 servings
Difficulty Moderate
Jump to Recipe Adapt This Recipe
Oven350°F · conventional Pan13 by 9 inches (in) Air fryerConversion not recommended

Contains: Milk · Egg · Wheat

Contains milk, egg and wheat. If cooking for someone with allergies, check the labels of packaged ingredients for their manufacturing and cross-contact information.

WHY IT WORKS

Why This Recipe Works

01

Build an Airy Sponge

Whipped eggs create a light, open crumb that can absorb the milk mixture without turning heavy or compact.

02

Balance the Three Milks

Evaporated milk, sweetened condensed milk and whole milk give the cake its creamy soak without adding extra flavored toppings.

03

Give It Time to Chill

A long refrigerated rest lets the milk soak spread evenly through the sponge so each slice is moist but still holds its shape.

WHAT YOU’LL NEED

Equipment

9 by 13-inch metal baking pan
2 large mixing bowls
Medium mixing bowl
Electric hand mixer or stand mixer
Whisk
Rubber spatula
Fork or wooden skewer

THE RECIPE

Ingredients & Method

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Ingredients

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Measurements
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  • Milk Soak
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  • Whipped Cream
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Method

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  1. Heat the oven to 350°F. Lightly grease a 9 by 13-inch metal baking pan.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, beat the egg yolks with 3/4 US cup of the granulated sugar for 2 to 3 minutes, until pale and thick. Beat in 1/3 US cup whole milk and 1 teaspoon (tsp) vanilla extract.
  4. Add the flour mixture to the yolk mixture and fold just until no dry flour remains.
  5. In a clean large bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 US cup granulated sugar and continue beating until glossy medium-stiff peaks form. Fold the whites into the batter in 3 additions, working gently to keep as much air as possible.
  6. Spread the batter evenly in the prepared pan. Bake for 25 to 30 minutes, until the top is lightly golden and a toothpick inserted near the center comes out clean. Start checking at 25 minutes.
  7. Let the cake cool in the pan for about 20 minutes. Prick the surface all over with a fork or wooden skewer, making holes down into the sponge without tearing it apart.
  8. Whisk together the evaporated milk, sweetened condensed milk and 1/2 US cup whole milk. Pour the mixture slowly and evenly over the cake in several additions, allowing it to soak in between pours. Cover and refrigerate for at least 4 hours, or overnight.
  9. When the cake is thoroughly chilled, beat the cold heavy cream, powdered sugar and remaining 1 teaspoon (tsp) vanilla extract until medium peaks form. Spread the whipped cream evenly over the cake.
  10. Dust the top lightly with ground cinnamon. Cut into 12 squares and serve chilled.

COOKING GUIDANCE

Practical Cooking Notes

Make Ahead

Bake and soak the cake up to 1 day ahead, cover it and keep it refrigerated. The whipped cream can be added up to 8 hours before serving; keep the finished cake chilled.

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Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Already Vegetarian ✓
Make It Dairy-Free

Change the following ingredients:

Replace1/3 US cup whole milk

With1/3 US cup unsweetened neutral plant milk

Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.

Replace1 1/2 US cups evaporated milk

With1 1/2 US cups plant-based evaporated milk

Use the same quantity of a plant-based evaporated milk alternative.

Replace14 ounces (oz) sweetened condensed milk

With14 ounces (oz) plant-based condensed milk

Use the same quantity of a plant-based condensed milk; sweetness and thickness vary by brand.

Replace1/2 US cup whole milk

With1/2 US cup unsweetened neutral plant milk

Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.

Replace1 1/2 US cups cold heavy cream

With1 1/2 US cups cold plant-based cream

Choose an unsweetened plant-based cream intended for the same use; whipping and thickening performance varies.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Room-temperature eggs whip more easily and give the sponge better volume. Sweetened condensed milk and evaporated milk are different products: use both, because each contributes a different balance of sweetness, richness and moisture.

Useful Substitutions

2% milk can replace whole milk in the cake and soak if needed, although the finished cake will be slightly less rich. Vanilla bean paste can replace vanilla extract in the same amount.

INGREDIENT QUALITY

Quality Note

The sponge should be light and springy before soaking. Fold the whipped egg whites gently so the cake keeps enough air to absorb the milk mixture without becoming dense.

SPEND LESS

Cost-Saving Tip

Store-brand evaporated milk and sweetened condensed milk work well here. Compare unit prices rather than paying extra for premium versions of these pantry ingredients.

COOKING TIPS

Tips

Use a Clean Bowl for the Whites

Even a small amount of grease can limit egg-white volume. Use a clean, dry bowl and clean beaters before whipping the whites.

Fold Gently

Fold the whipped whites into the batter in several additions and stop as soon as no obvious white streaks remain. Aggressive mixing knocks out the air the sponge needs.

Pour the Soak Slowly

Add the milk mixture in stages over the pierced cake, giving each addition a moment to sink in. This helps the soak distribute more evenly instead of pooling in one area.

Chill Before Topping

Refrigerate the soaked cake for at least 4 hours before adding the whipped cream. The sponge slices more neatly once the milk has fully settled through it.

MAKE IT LAST

Storing, Freezing & Serving

Storing

Keep the finished cake covered in the refrigerator and use it within 3 to 4 days. Return leftovers to the refrigerator promptly after serving.

Freeze the Sponge

For the best texture, freeze the baked sponge before adding the milk soak or whipped cream. Wrap it well and freeze for up to 2 months.

Thaw Before Soaking

Thaw a frozen sponge overnight in the refrigerator, then pierce it and add the milk soak as directed. Fully assembled tres leches cake is softer and more likely to weep after freezing.

Serve Chilled

Tres leches cake is best served cold from the refrigerator. Keep it chilled rather than reheating it, because the whipped topping and milk-soaked crumb are designed to be served cold.

ESTIMATED PER SERVING

Nutrition

1 of 12 servings

400 kcal Calories
18 g Fat 23% DV
11 g Saturated fat 55% DV
50 g Carbohydrate 18% DV
0 g Fiber 0% DV
41 g Sugars
10 g Protein
220 mg Sodium 10% DV
135 mg Cholesterol 45% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Tres Leches Cake FAQs

Why is my tres leches cake too soggy?

The cake should be very moist, but it should still hold together. Use the airy sponge in the recipe, pierce it all over, pour the milk mixture on gradually and give it the full chilling time so the soak can distribute evenly.

Can I make tres leches cake a day ahead?

Yes. Tres leches cake benefits from an overnight rest. Bake and soak the sponge, cover it and refrigerate it, then add the whipped cream later the same day or before serving.

Can I use 2% milk instead of whole milk?

Yes. 2% milk can replace the whole milk used in the sponge and milk soak. The cake will be slightly less rich, but the texture should still work well.

Do I need to separate the eggs?

For this version, yes. Whipping the whites separately gives the sponge the open, springy structure it needs to absorb the three-milk mixture without becoming dense.

Can I freeze tres leches cake?

The best option is to freeze the plain baked sponge before soaking it. Fully assembled tres leches cake can become very soft and the whipped cream may weep after thawing.

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