This authentic Tres Leches Cake has a light and airy texture, and it is soaked in all three kinds of milk. This delightfully refreshing dessert is perfect for commemorating any and all significant occasions. The fact that it tastes significantly better after having been made the day before makes it a practical option.

Because it is so delicious, decadent, and satisfying, everyone will want more of this cake made with three milks. You won’t believe how easy it is to make this light and airy cake that is drenched in moisture and tastes exactly like a slice you would get at your favorite Mexican restaurant or bakery.

This cake develops a flavor that is perfect for serving at social occasions when it is given additional time to allow the milks to absorb it. The extremely moist and soft texture of the cake is a result of the combination of three different milks, which belies the fact that neither butter nor oil was used in its creation.


  • To ensure that you are using a powder that has not passed its expiration date, check the label on the baking powder. Don’t use an old cake pan or you run the danger of it coming out flat.
  • Before you begin, check to see if you have enough eggs; this particular cake calls for five. They contribute to the cake’s overall stability, as well as its height and lift.
  • In order to make a tres leches cake, you will need to make use of milk, condensed milk, and evaporated milk. The use of not one, not two, but three distinct kinds of milk contributes to the extraordinarily moist texture and complex flavor of the cake. Use full milk rather than 1% milk if you want the flavor to be more authentic.
  • Heavy cream: Because it has a higher percentage of fat than other types of cream, frosting made with heavy cream is denser and more resistant to spreading.


For the Cake:

  • 2 cups all-purpose flour (240g)
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 5 large eggs
  • 1¼ cup granulated sugar (250g)
  • ½ cup whole milk (120ml)
  • 2 teaspoons vanilla extract

For the Syrup:

  • 1 can sweetened condensed milk (14-ounce/397g)
  • 1 can evaporated milk (12-ounce/354ml)
  • ⅔ cup whole milk (160ml)

For the Frosting:

  • 2 cups heavy whipping cream (480ml)
  • 2 tablespoons powdered sugar
  • fresh berries for garnish


Calories: 491kcal | Carbohydrates: 62g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 252mg | Potassium: 325mg | Fiber: 1g | Sugar: 44g | Vitamin A: 893IU | Vitamin C: 2mg | Calcium: 253mg | Iron: 2mg


Prep Time 15 minutes

 Cook Time 30 minutes

 Chill Time 1 hour

 Total Time 1 hour 45 minutes

 Servings 12 servings

 Calories 491kcal


  • Mixing Bowls
  • Electric mixer or stand mixer
  • Cake pan


  1. First, in a large bowl, stir together the flour, baking soda, and salt until thoroughly combined.

2. Second, break open the eggs and separate the yolks from the whites, placing the yolks in a smaller basin and the whites in a larger one.

3. After beating the egg whites at a high pace for one minute, until they are frothy and have doubled in size, they should be set aside. While you are doing this, beat in a quarter of a cup of sugar. Continue doing what you’re doing for the next three minutes, or until you see the formation of hard peaks.

4. Beat the egg yolks with the remaining one cup of sugar on medium speed for about one minute, or until they are light and fluffy and have become pale.

  1. Whisk in the milk while also adding in the vanilla extract.

6. After pouring the liquid into the flour mixture in step 6, give it a light stir until it is completely absorbed.

7. Using a spatula, incorporate the egg whites into the flour mixture in two separate batches. Continue doing so until there are no more flour clumps. After greasing a pan that is 13 inches by 9 inches, the batter needs to be put into the pan. It should take around 25 to 30 minutes in the oven to bake until a toothpick inserted in the center comes out clean.

8. To prepare the syrup, take a bowl and whisk together the evaporated milk, whole milk, and condensed milk until the mixture is completely smooth.

  1. Poke holes all over the top of the cake with a fork. Very slowly and delicately drizzle the syrup over the cake. Place the container in the refrigerator for at least an hour with the lid on.

10. In the meantime, prepare the frosting by mixing the heavy cream and sugar together for about ten minutes, or until soft peaks form. Make sure this is done before you serve the cold cake.


  • When mixing the egg whites into the flour mixture, instead of stirring, use a cutting motion to include them into the mixture by turning the mixture in on itself. The volume of the egg whites will not be affected in this way at all.
  • If there is any liquid in the basin where the egg whites are being whipped, then the egg whites will not be able to form stiff peaks.
  • It is important to weigh the flour if you want reliable results. If you don’t have a scale, you can still achieve exact results by fluffing the flour with a spoon, spooning it into the cups, and then leveling the tops with a knife. This will give you the same amount of flour as you would have gotten from using a scale. If you use too much flour in the measuring cup, your cake will come out to be on the dense side. The most accurate way to measure flour is presented here.
  • Eggs at a cooler temperature separate from their yolks more quickly, but egg whites are much simpler to whip when they are closer to room temperature. In the event that you are able to plan ahead, you will be able to separate the eggs and allow the egg whites to get to room temperature before you need them.
  • Tap the pan on the counter a few times to expel any air bubbles and smooth down the batter. This will ensure that the baking is even throughout.
  • If you mix the cake batter for too long, the gluten will become overdeveloped, and the cake will have a dense texture as a result.
  • When you are making the holes in the cake, you need to be careful not to poke all the way through the cake. If you poke the bottle all the way through to the bottom, the syrup will spill out.



The cake, having been frosted and soaked in the milk mixture, must be refrigerated. The cake will stay moist if it is kept covered. No need to warm the cake or bring it to room temperature before serving; it is meant to be eaten cold.


This tres leches cake is best when prepared in advance. The richness and moistness of the sponge cake will improve as it soaks up the syrup. Covering and chilling the cake for three days allows it to be served with or without frosting.


The baked plain cake can be stored in the freezer. However, once the cake has been soaked and assembled, I do not advise freezing it because the milks would make the cake too soggy. The cake may be frozen for up to three months if you let it cool completely, then cover it snugly in plastic and foil. After defrosting in the fridge overnight, poke holes in the cake, soak it in syrup, and then frost it.


You do! The name “three milks,” or “tres leches,” comes from the Spanish word for the three types of milk that are required to construct a “three milks cake.” The combination of sweetened condensed milk, evaporated milk, and ordinary milk makes for a very tender cake.

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