• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Boulder Locavore®

Easy Flavorful Recipes for Everyday

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Desserts (Baked) » Tres Leches Cake recipe

    PUBLISHED: April 25, 2021 • By Toni Dash 65 Comments

    Tres Leches Cake recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Tres Leches Cake title

    Tres Leches Cake is a sweet, simple cake recipe soaked in three types of milk. It’s absolutely delicious and fun to make.

    Tres Leches Cake title

    There is no cake quite like Tres Leches Cake. The wonderful flavor, the moistness of the cake and the unique method of making it all contribute to its charm.

    If you like a poke cake this is the original. After the lofty sponge cake is baked, little holes are poked all over it.

    Then a sweet milk mixture is poured over it to soak in.

    Covered with fluffy whipped cream frosting it’s perfect for Cinco de Mayo or any special occasion.

    TABLE OF CONTENTS hide
    1 What is Tres Leches Cake?
    2 Ingredients you’ll need
    3 No rising agents (leveners) used!
    4 Making gluten-free Tres Leches Cake
    5 How to fold ingredients together
    6 How to make Tres Leches Cake – Step-by-Step
    7 Pro Tips
    8 Storing Leftovers
    9 More Recipes You’ll Love!
    10 TRES LECHES CAKE

    What is Tres Leches Cake?

    Literally translated from Spanish it means ‘three milks cake’. It’s a sweet sponge cake soaked with three types of milk: sweetened condensed milk, evaporated milk and heavy cream.

    It’s moist and absolutely delicious.

    Tres Leches Cake is a light sweet cake. It can be made with butter or, as with our recipe, no butter. If not using butter the cake is airy making it able to absorb the milks well.

    The recipe originates in Mexico.

    tres leches cake slice

    Ingredients you’ll need

    Eggs. You’ll need 6 eggs and the whites and yolks will be separated and used in different stages of the recipe.

    Granulated sugar. Makes the cake sweet!

    All purpose flour. Regular or gluten-free measure-for-measure flour can be used.

    The gluten-free version of all our recipes are tested with Bob’s Red Mill gluten-free 1-to-1 Baking Flour.

    Sweetened condensed milk. This canned milk is one of the three leches. It’s a syrupy sweet milk.

    Evaporated milk. Also a canned milk.

    Heavy Cream. This is the same as heavy whipping cream. It will be used to seep into the cake. The additional amount is used to create a simple cream cheese frosting.

    Vanilla Extract. Gives vanilla flavor to the cake and the frosting.

    Confectioner’s sugar. Same as powdered sugar. Used in the frosting.

    tres leches cake ingredients

    No rising agents (leveners) used!

    This version of sponge cake does not use any rising agents; no baking powder or baking soda.

    So if you thought we left it out, we didn’t!

    The eggs are the sole source of the cake rising.

    Making gluten-free Tres Leches Cake

    In our experience gluten-free flour blends are not always as absorbent as traditional All-Purpose wheat flour.

    And because all gluten-free flour blends do not include the same flours they will behave differently.

    We use Bob’s Red Mill gluten-free 1-to-1 Baking Flour. This recipe has been tested with that specific flour blend.

    As a general recommendation if making the cake gluten-free reduce the cream by 1/2 cup in the three milk mixture. Pour the mixture on the cake in small amounts at a time and allow it to fully absorb before adding more.

    This will ensure the cake is not oversaturated.

    How to fold ingredients together

    Folding ingredients in a baking recipe is an important technique. This is especially true when combining light, airy components, like a meringue or beaten eggs whites, with heavier ingredients.

    Why is ‘folding’ important?

    It ensures the air in the whipped ingredients remains so there is no deflating when the ingredients are combined.

    How to do it

    Add the light ingredients to the heavy ingredients. In this Tres Leches Cake the beaten egg whites are folded into the egg yolk mixture along with the flour. The ingredients are alternated when added so the batter stays light and airy.

    Use a flexible spatula. This allows easier scooping underneath the mixture on the bottom of the bowl and along the sides of a mixing bowl.

    Scrape the bottom and over the top. Run the spatula along the bottom of the bowl, underneath the mixture on the bottom, towards you then over the top.

    Rotate the bowl. Rotate the bowl slightly and repeat this motion. Repeat until the mixture is completely combined.

    Don’t rush. It may seem that the mixture will not combine but it will. It takes a bit of time but is completely worth it for the end result!

    This video shows how to fold ingredients together.

    tres leches cake with pink sprinkles

    How to make Tres Leches Cake – Step-by-Step

    STEP 1. Preparation

    Preheat the oven to 350 degrees F.

    STEP 2. Beat egg whites

    Separate the egg whites and yolks into separate bowls (photo 1).

    Combine the egg whites and half of the sugar. Using an electric mixer with whisk attachment (or hand held mixer) beat until stiff peaks form (photos 2-3).

    tres leches cake recipe steps 9-11

    STEP 3. Beat egg yolks

    Combine the eggs yolks and remaining sugar. Beat until combined (photo 4).

    STEP 4. Make the batter

    Gently fold some of the flour and eggs white mixture (alternating) into the egg yolk until fully combined (photos 5-6).

    STEP 5. Bake and cool the cake

    Spoon the batter into a greased and floured 9-inch springform pan (photo 7).

    Bake for 28-32 minutes until a toothpick inserted into the middle comes out clean.

    Cool on a wire rack for 10 minutes (photo 8).

    tres leches cake recipe steps 4-8

    STEP 6. Add the milk

    Using a bamboo skewer or fork poke holes into the cake 1 inch apart (photo 9).

    Combine the sweetened condensed milk, evaporated milk and 1 cup of the heavy cream and whisk together (photo 10).

    Slowly pour a small amount of the milk onto the surface of the cake and let it soak in (photo 11).

    Photos 12-14 illustrate the process.

    Continue to pour the milk mixture on the cake until it has all been absorbed.

    Allow the cake to sit for 30 minutes to soak in the liquid.

    tres leches cake recipe steps 9-11
    tres leches cake recipe steps 12-14

    STEP 7. Frost the cake

    Combine the remaining heavy cream, vanilla extract and confectioners sugar in a bowl or bowl of standing mixer. Beat until stiff peaks form (photos 15-16).

    Remove the sides of the springform cake pan. Frost the top and sides of the cake (photo 17).

    Cover and refrigerate for 1 hour before serving.

    tres leches cake recipe steps 15-17

    Pro Tips

    The egg white whipping is one of the most important steps in the recipe. This ensures the cake rises, has great structure and texture to absorb the milk mixture.

    Here are some tips to ensure the eggs are whipped well:

    • Take care when separating the eggs. The whites and yolks are whipped separately. When separating them be sure no yolk is in the whites and no whites in the with the fatty yolks.
    • The egg whites should triple in size when whipped. The goal is to get as much air into the eggs as possible. That ends up with a airy sponge cake.

    Don’t use non-stick cooking spray to prep the cake pan. This type of cake relies on a dry surface to climb the sides of the pan to rise. Grease and flour the pan.

    Don’t let the batter sit. As soon as the batter is combined and in the pan, bake the cake.

    Don’t peek when the cake is baking! Resist the temptation to open the oven door to check on the cake, especially in the first half of it baking. This can result in the cake deflating.

    tres leches cake slice from above


    Storing Leftovers

    Store leftover cake tightly sealed or in an airtight cake storage container in the refrigerator for up to 3 days.

    tres leches cake slice close up

    More Recipes You’ll Love!

    • Easy Coffee Cake recipe (classic Coffee Cake)
    • Italian Cream Cake
    • Strawberry Cake
    • Carrot Cake Cookies
    • Hummingbird Cake
    Did you make it? Please RATE THE RECIPE below!
    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !
    tres leches cake sq

    TRES LECHES CAKE

    This classic Mexican cake recipe is absolutely delicious and special. A one-layer sponge cake soaked in three types of milk then frosted with a light whipped cream. It's perfect any time including as a Cinco de Mayo recipe.
    5 from 17 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Cooling Time + Soaking Time + Chilling time: 1 hour 55 minutes
    Total Time: 2 hours 40 minutes
    Servings: 10
    Calories: 269kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    9 inch springform pan
    9-inch Springform Pan

    Ingredients

    • 6 eggs separated
    • 3/4 cup granulated sugar
    • 1 all purpose flour regular or gluten-free measure-for-measure flour blend
    • 1 14-ounce can sweetened condensed milk
    • 1 12-ounce can evaporated milk
    • 2 cups heavy cream divided
    • 2 teaspoons vanilla extract
    • 2 tablespoons confectioners’ sugar

    Instructions

    • Heat oven to 350 degrees F.  Grease and flour a 9 inch spring form pan.
    • In the bowl of a standing mixer using the whisk attachment (or in a large bowl with a hand held mixer) beat egg whites and ½ cup of the sugar (1/4 cup + 2 tablespoons) until stiff peaks form.
    • In a large mixing bowl whisk together the egg yolks and remaining ½ cup of sugar (1/4 cup + 2 tablespoons) until fully mixed together, thick and yellow.
    • Alternating, fold in egg whites and flour into egg yolk mixture until fully combined.  Add a little of each, fold in and add more. Spoon batter into prepared pan.
    • Place pan into preheated oven and bake 28-30 minutes until toothpick inserted into middle of the cake comes out clean and slight browning has occurred on top of the cake. 
      Allow cake to cool still in pan on a wire rack for 10 minutes.
    • In a medium bowl combine the sweetened condensed milk, evaporated milk, 1 cup of heavy cream and 1 teaspoon of vanilla. If making a gluten-free version refer to the NOTES section below.
    • Using a wooden skewer, poke holes in the top of the cake approximately 1 inch apart. 
      Slowly pour some of the milk mixture over the cake allowing it to soak in before pouring more.  Be sure to cover the entire cake. 
    • Allow cake to sit for 30 minutes to ensure milk mixture has been absorbed.
    • Remove springform sides of the pan.  Ensure the cake is fully cooled before frosting. NOTE it should be fully cooled by now.
    • In the bowl of a standing mixer with the whisk attachment (or in a large bowl with a hand held mixer) beat together the remaining 1 cup of heavy cream, remaining teaspoon of vanilla and the confectioners’ sugar until stiff peaks have formed.
    • Spread over the top and sides of the cake.  Refrigerate 1 hour before serving.

    Notes

    Pro Tips
    Do not use non-stick cooking spray to prep the cake pan. This type of cake needs a dry surface so greasing and flouring the pan is the way to go.
    Take care when separating the eggs. Makes sure no whites are in with the yolks and visa versa.
    The egg whites should triple in size when whipped. The goal is to get as much air into the eggs as possible. That ends up with a airy sponge cake.
    Don’t use non-stick cooking spray to prep the cake pan. This type of cake relies on a dry surface to climb the sides of the pan to rise. Grease and flour the pan.
    Don’t let the batter sit. As soon as the batter is combined and in the pan, bake the cake.
    Don’t peek when the cake is baking! Resist the temptation to open the oven door to check on the cake, especially in the first half of it baking. This can result in the cake deflating.
    Making Gluten-Free Tres Leches Cake
    The gluten-free version of all our recipes are tested with Bob’s Red Mill gluten-free 1-to-1 Baking Flour and it worked great for this cake. The cake in the photos is a gluten-free version!
    Because gluten-free flour blends are all made with different flour mixtures AND in general gluten-free flour is not as absorbent as regular All Purpose Flour we recommend reducing the heavy cream in the three milk mixture by 1/2 cup (so you’ll use 1/2 cup). 
    This provided plenty of moisture to soak in but prevents from the cake becoming overly saturated if the gluten-free flour blend being used is not as absorbent.
    Adapted from In Style magazine (2006)

    Nutrition

    Calories: 269kcal | Carbohydrates: 18g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 56mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 843IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: January 20, 2012

    « Frozen Pineapple Margaritas recipe – Fast & Refreshing
    How to Make Horchata (Horchata de Arroz) »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Beth says

      April 28, 2021 at 8:05 am

      5 stars
      This cake is pretty and so delicious! My family loved this cake and so did our neighbors! Definitely making this cake again very soon!

      Reply
    2. Beth McDonald says

      April 27, 2021 at 12:19 pm

      5 stars
      This is my favorite cake ever and I was nervous to make it. It is DELICIOUS!!! Thank you!

      Reply
    3. Ashley Presciutti says

      April 27, 2021 at 10:24 am

      5 stars
      This came came out flawless! Thanks so much!

      Reply
    4. Jessica says

      April 27, 2021 at 9:54 am

      5 stars
      tres leches is one of my favorite cakes and this one, “takes the cake”! and using this springload pan makes it that much easier to bake and serve this amazing cake!

      Reply
    5. katerina says

      April 26, 2021 at 11:31 am

      5 stars
      Hands down my favorite dessert!! This is AMAZING!!

      Reply
    6. April says

      April 26, 2021 at 11:30 am

      5 stars
      Tres Leche Cake is soooooo good. Super moist and just SO yummy. Thanks for the recipe!

      Reply
    7. Betsy says

      April 26, 2021 at 11:23 am

      5 stars
      So moist and delicious! Love the rich decadence of this cake! It’s a lot easier to make than I thought. I used to be intimidated by this cake but your recipe is so easy and turns out so well. Love this! Yum!

      Reply
    8. Rosemary says

      April 26, 2021 at 11:13 am

      Yum, love Tres Leches cake, especially in Mexico. Didn’t know about the trick of poking small holes for the condensed milk. It’s been a while since I’ve had it. I should try making it at home. Thanks for all the delicious tips in the recipe.

      Reply
    9. Sonal says

      April 26, 2021 at 10:37 am

      5 stars
      I love how you poked the cake to absorb the milks. Otherwise it can become such a mess.

      Reply
    « Older Comments

    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    Search Boulder Locavore

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    4th of July

    • Ultimate Guide How to Cook Hot Dogs title image Ultimate Hot Dog Guide: 10 Ways to Cook a Perfect Hot Dog
    • American Flag Dessert Pizza title image American Flag Fruit Cookie Dessert Pizza
    • Red White and Blue Trifles title image 4th of July Desserts: Easy Red, White & Blue Trifles
    • Firecracker Punch title image Firecracker Punch: A Fruity Fizzy Punch with a Bang!
    • Star Spangled Layered Finger Jello (Red, White and Blue Finger Jello) Star Spangled Layered Finger Jello
    • Grilled Watermelon title image Grilled Watermelon with Jalapeno Rings and Smoked Salt

    TRENDING RIGHT NOW

    • Ultimate Burger Grill Guide title photo with burgers on a charcoal grill Ultimate Burger Grill Guide: How to Grill the Perfect Burger
    • Glasses of punch with dry ice on tray (title image) Dry Ice: Everything You Need To Know (Buying It, Using It, Storing It)
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Apricot Crumble recipe title image Apricot Crumble Recipe
    • Subway Cookies Raspberry Cheesecake Cookies (Subway Cookies Copycat Recipe)
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe

    Footer

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2022 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.