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Mexican Tres Leches Cake Recipe: it’s a Mexican classic for a VERY good reason.
A good Mexican Tres Leches Cake Recipe is like a hug from Latin America. It’s a creamy, dreamy cake that almost doesn’t seem real. How can it be so darn good?
Imagine a fluffy light sponge cake soaked in a sweet milk mixture of evaporated milk, sweetened condensed milk, and whole milk, then topped with a cloud of fresh whipped cream.
It’s perfect for a Cinco de Mayo bash, or just when you want to wow your whole family with something special.
This authentic tres leches cake recipe is way easier than it looks.
With a few simple ingredients and a bit of mixing, you’ll have a moist cake that’s a total crowd-pleaser.
Bring on the Mexican Tres Leches Cake Recipe! Get ready for a flavor bomb of the very best kind.
Some of our other favorite CAKE RECIPES we have on our site include: Easy Layered Rainbow Jello Cake Recipe, Easy Strawberry Jello Cake Recipe, anD Easy No Bake Raspberry Ice Box Cake Recipe.
WHY THIS RECIPE WORKS:
- Super Moist Magic – The sweet milk mixture soaks in for a super, ultra moist cake.
- Creamy and Sweet – Heavy whipping cream on top makes it smooth and dreamy.
- Easy to Make – Simple steps and basic ingredients.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Large eggs
- Salted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Sweetened condensed milk
- Evaporated milk
- Whole milk
- Heavy whipping cream
- Powdered sugar
- Ground cinnamon (optional garnish)
HOW TO MAKE MEXICAN TRES LECHES CAKE RECIPE:
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray and set aside.
- Separate the egg whites and egg yolks into two separate bowls.
- Beat the egg whites with an electric hand mixer or in a stand mixer with the whisk attachment; beat until stiff peaks form. Set aside.
- Beat the butter and sugar together for 3 minutes in a large bowl with an electric hand mixer.
- Add the egg yolks and vanilla mix to combine well.
- Add the flour and baking powder to the bowl and mix well; the mixture will be thick.
- Gently fold the egg whites into the batter in 1/3 increments until fully combined. There should be no streaks.
- Pour the batter into the prepared baking dish and smooth out the top.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool completely.
- Once cool, poke holes all over the cake with a fork.
- In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
- Pour the soak over the cake; I use a ladle to help and allow to sit until the liquid is absorbed.
- While you wait, make the topping, and add the heavy cream, powdered sugar, and vanilla to the body of a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer. Beat until stiff peaks form.
- Smooth the topping over the cake, cover, and place in the fridge for at least 8 hours or overnight.
- Sprinkle a little ground cinnamon over the top if desired, slice, and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS TRES LECHES?
Tres leches means “three milks” in Spanish, and it’s the star of this milk cake!
It’s a mix of sweetened condensed milk, evaporated milk, and whole milk poured over a light sponge cake to make it super moist and yummy—a popular dessert in Latin America!
CAN THIS BE MADE AHEAD?
You bet!
Bake it, soak it, and top it with whipped cream frosting, then chill it in the fridge overnight in an airtight container.
It’s even better the next day—perfect for a family gathering or party prep without the last-minute scramble!
ANY ADDITIONS?
Don’t hesitate!
If you’ve got a flavor you’d like to try out on this recipe, go right ahead.
- Fresh strawberries for a sweet, juicy kick
- Toasted coconut for a tropical twist
- A sprinkle of cinnamon for extra warmth
- Chocolate shavings for a fancy touch
- Sliced bananas for creamy yum
- Chopped nuts for a crunchy surprise
- A drizzle of caramel for sticky goodness
- Fresh fruit like blueberries for color
- Whipped cream dollops for more fluff
- A pinch of cocoa powder for a chocolatey vibe
ANY SUBSTITUTIONS?
Let me know in the comments how your cake turns out.
I love hearing about it!
- Coconut milk instead of whole milk for a tropical flavor
- Brown sugar instead of granulated sugar for a richer taste
- Cool whip instead of heavy whipping cream for a quick fix
- Purpose flour with self-rising flour (skip baking powder)
- Almond extract instead of vanilla extract for a nutty twist
- Vegetable oil instead of salted butter for a lighter cake
HOW TO STORE:
Refrigerator:
Cover it with plastic wrap or pop it in an airtight container and chill in the fridge for up to 3 days.
It stays moist and tasty—great for sneaking a slice next time you’re hungry!
Freezer:
Wrap it tight in aluminum foil and freeze for up to 2 months.
Thaw it in the fridge overnight, then add fresh whipped topping—it’s like a new cake all over again!
DANA’S TIPS AND TRICKS:
- Beat those egg whites to stiff peaks—it’s the secret to an airy sponge cake!
- Use a large bowl for mixing—gives you room to fold without a mess!
- Poke holes all over with a fork.
- Whisk the milk mixture in a medium bowl.
- Let it chill overnight—makes the cake cool and the flavors pop!
- Spread the whipped cream frosting evenly—looks pretty and tastes great!
There you have it, friends—Mexican Tres Leches Cake Recipe that’s creamy, sweet, and oh-so-easy!
It’s the perfect way to enjoy a delicious dessert any day.
Whether you’re celebrating or just treating yourself, this pastel de tres leches is a great recipe that’ll make everyone smile.
If you like this recipe, you might also like:
Best Mexican Tres Leches Cake Recipe
Ingredients
For the cake:
- 5 large eggs divided
- 1/2 cup salted butter softened
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
For the soak:
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 cup whole milk
For the topping:
- 1 1/2 cup heavy whipping cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- ground cinnamon for garnish
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray and set aside.
- Separate the egg whites and egg yolks into two separate bowls.5 large eggs
- Beat the egg whites with an electric hand mixer or in a stand mixer with the whisk attachment; beat until stiff peaks form. Set aside.
- Beat the butter and sugar together for 3 minutes in a large bowl with an electric hand mixer.1/2 cup salted butter, 1 cup granulated sugar
- Add the egg yolks and vanilla mix to combine well.2 teaspoons vanilla
- Add the flour and baking powder to the bowl and mix well; the mixture will be thick.1 1/2 cups all-purpose flour, 1 teaspoon baking powder
- Gently fold the egg whites into the batter in 1/3 increments until fully combined. There should be no streaks.
- Pour the batter into the prepared baking dish and smooth out the top.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool completely.
- Once cool, poke holes all over the cake with a fork.
- In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.14 ounces sweetened condensed milk, 12 ounces evaporated milk, 1 cup whole milk
- Pour the soak over the cake; I use a ladle to help and allow to sit until the liquid is absorbed.
- While you wait, make the topping, and add the heavy cream, powdered sugar, and vanilla to the body of a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer. Beat until stiff peaks form.1 1/2 cup heavy whipping cream, 3/4 cup powdered sugar, 1 teaspoon vanilla extract
- Smooth the topping over the cake, cover, and place in the fridge for at least 8 hours or overnight.
- Sprinkle a little ground cinnamon over the top if desired, slice, and serve.ground cinnamon for garnish
Notes
- Beat those egg whites to stiff peaks—it’s the secret to an airy sponge cake!
- Use a large bowl for mixing—gives you room to fold without a mess!
- Poke holes all over with a fork.
- Whisk the milk mixture in a medium bowl.
- Let it chill overnight—makes the cake cool and the flavors pop!
- Spread the whipped cream frosting evenly—looks pretty and tastes great!
Nutrition
Love This Recipe?
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These were so much fun to make and tasted delicious.