Tres Leches Cake

This Tres Leches Cake is ultra-soft, soaked in sweet milk, and topped with a fluffy whipped cream layer. It’s rich without being overly sweet, and every bite is cool, creamy, and totally addictive. Because you bake it in a 9×13 pan, it’s easy to slice and perfect for feeding a crowd. It’s also ideal for making ahead—actually, it tastes even better after chilling. Serve it cold after a Mexican-inspired dinner, for birthdays, or any time you want a special dessert that doesn’t require fancy decorating skills.

Ingredients

• ½ cup butter (1 stick), softened
• 1 cup sugar
• 5 eggs
• 1 teaspoon vanilla
• 1 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Milk mixture:

• 2 cups whole milk
• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk

Whipped topping:

• 1 ½ cups whipping cream (heavy cream)
• 1 cup sugar
• 1 teaspoon vanilla

(Ground cinnamon for sprinkling on top, optional)

Directions

1. Preheat the oven to 350°F and grease a 9×13 baking dish.
2. In a large bowl, beat the butter and 1 cup sugar together until smooth and creamy.
3. Add the eggs and 1 teaspoon vanilla, and beat until the mixture is light and fluffy.
4. In a separate small bowl, sift together the flour, baking powder, and salt.
5. Slowly add the dry ingredients to the butter mixture, mixing just until combined.
6. Transfer the batter to the prepared baking dish and spread it into an even layer.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Pierce the top of the warm cake all over with a fork, then let it cool to room temperature in the pan.
9. In a large bowl, whisk together the whole milk, evaporated milk, and sweetened condensed milk.
10. Slowly pour the milk mixture evenly over the cooled cake, allowing it to soak in. Let the cake sit until most of the milk is absorbed, then refrigerate for at least 1–2 hours.
11. In a chilled bowl, whip the heavy cream, 1 cup sugar, and 1 teaspoon vanilla together until stiff peaks form.
12. Spread the whipped cream over the chilled cake in an even layer.
13. Sprinkle lightly with ground cinnamon if desired. Keep the cake refrigerated and serve chilled.

Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 180 minutes
Kcal: 430 kcal | Servings: 12

Tips

For the best soak, make sure to poke lots of holes all over the cake (right to the edges) so the milk mixture can seep in evenly and every slice is moist from top to bottom.

Chill the cake thoroughly after adding the milk and again after topping with whipped cream; it cuts more cleanly when cold, and the flavors are better the next day. Store covered in the fridge for up to 3 days.

FAQ

Can I make Tres Leches Cake ahead of time?
Yes, it’s actually ideal to make it a day ahead so the milk has plenty of time to soak in and the flavors meld.

Can I use a boxed cake mix instead of making the cake from scratch?
You can use a plain yellow or white cake mix in a 9×13 pan and then follow the soaking and topping steps, though the texture is best with the homemade sponge.

Does it have to stay refrigerated?
Yes, because of the milk soak and whipped cream topping, Tres Leches Cake should be kept chilled until serving.

Can I reduce the sweetness?
You can cut the sugar in the whipped cream to ½–¾ cup if you prefer it less sweet; the milks still keep the cake rich and flavorful.

What can I garnish it with?
A light sprinkle of cinnamon is classic, but you can also add fresh berries, sliced strawberries, or a few mint leaves for color.