Sponge cake soaked in three milks with whipped cream topping
Tres Leches Cake
Prep Time
20 min
Cook Time
25 min
Total Time
8 hr 45 min
Servings
15
1 9x13-inch cake
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
A light sponge cake soaked in a mixture of three milks until impossibly moist, then topped with whipped cream. A beloved Latin American celebration cake.
Cuisine: Mexican
Category: Dessert
Difficulty: Medium
Cost: $
Dietary: Vegetarian
Quick Summary
525 min total time|15 servings|Medium difficulty
A light sponge cake soaked in a mixture of three milks until impossibly moist, then topped with whipped cream. A beloved Latin American celebration cake.
MexicanVegetarian
Sarah Chen
(Updated )
Tres leches cake is one of the most ingenious desserts ever created. A light, airy sponge cake is baked, poked full of holes, and then drenched in a mixture of three milks — evaporated milk, sweetened condensed milk, and heavy cream. The cake absorbs every drop, transforming into something impossibly moist, almost pudding-like, while somehow maintaining its structure.
Topped with a cloud of fresh whipped cream and a sprinkle of cinnamon, it is a dessert that manages to be both rich and refreshing. It is a celebration cake throughout Latin America and has earned legions of devoted fans everywhere it travels.
The cake must be made ahead to allow full soaking, which makes it the perfect make-ahead dessert for parties.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 5 large eggs
- 1 cup granulated sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 (14 oz) can sweetened condensed milk (soaking)
- 1 (12 oz) can evaporated milk (soaking)
- 1 cup heavy cream (soaking)
- 2 cups heavy whipping cream (topping)
- 3 tablespoons powdered sugar (topping)
- 1 teaspoon vanilla extract (topping)
- Ground cinnamon for dusting
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- 2
Whisk flour and baking powder together.
- 3
Beat eggs and sugar on high speed for 5-7 minutes until very thick, pale, and tripled in volume.
- 4
On low speed, mix in milk and vanilla. Gently fold in the flour mixture.
- 5
Pour into the baking dish. Bake for 20-25 minutes until golden and a toothpick comes out clean.
- 6
Let cool 10 minutes. Poke the entire surface with a fork (many holes!).
- 7
Whisk together sweetened condensed milk, evaporated milk, and 1 cup heavy cream. Pour slowly and evenly over the warm cake. Refrigerate at least 4 hours, preferably overnight.
- 8
Before serving, whip 2 cups cream with powdered sugar and vanilla to soft peaks. Spread over the soaked cake and dust with cinnamon.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Three milks mixtureCoconut milk versions of each for dairy-free
Use coconut condensed milk, coconut cream, and coconut milk
Whipped cream toppingMeringue
Some traditional versions use baked meringue instead
CinnamonToasted coconut flakes
For a tropical variation
Tips & Storage
Pro Tips
Beat the eggs and sugar long enough — the thick, voluminous batter is what makes the sponge light and absorbent.
Poke many holes so the milk mixture soaks in evenly.
The cake should look almost too wet after adding the milk mixture — it will absorb everything as it chills.
Overnight soaking gives the best results.
Storage
Refrigerate covered for up to 4 days. This cake keeps exceptionally well.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 piece (1/15 cake)) · 15 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates38g
Fat15g
Fiber0g
Sugar32g
Sodium140mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my cake soggy?
- The cake may be too dense (eggs not beaten enough). The sponge needs an open, airy crumb to absorb the milk without becoming soggy.
- Can I add a fourth milk?
- Some recipes add a "cuatro leches" with dulce de leche or cream of coconut for a richer variation.
- Can I use a different pan?
- A 9x13 baking dish is ideal. A deeper dish works too, but bake a bit longer for the taller cake.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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