Tres Leches Cake Recipe (VIDEO)
Tres Leches Cake has a soft and ultra-moist crumb. It is soaked with a 3 milk mixture and topped with a lightly sweetened whipped cream. This is an authentic Tres Leches Cake recipe and the best we have tried. It beats any store-bought version all day long!
We love the simple, crowd-pleasing desserts that come together in a casserole dish like classic Tiramisu, our popular Strawberry Pretzel Salad, and of course this easy Tres Leches Cake. They are easy to make and perfect to bring to potlucks and parties. They transfer well and are always the first to disappear.
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What is Tres Leches Cake?
Tres Leches is a popular authentic Mexican cake. I am a fan of moist cakes and this Tres Leches Cake blew me away. The syrup is made of – you guessed it – tres leches (which means three kinds of milk). You poke holes into the cake before pouring over the syrup so every bite is decadently moist. The cake is rich but has a light feel to it and is balanced by the lightly sweetened whipped cream. We even bravely turned it into a Layered Tres Leches Cake!
My cousin Katerina sent me this Tres Leches Cake recipe a (long) while back and I finally found time to make it. It was adapted from the Pioneer Woman.
Tres Leches Ingredients:
This recipe calls for very simple ingredients, most of which are refrigerator and pantry staples. It has 3 kinds of milk poured over the cake: evaporated milk, heavy whipping cream, and sweetened condensed milk. It’s topped with a 2-ingredient whipped cream frosting. We love adding fresh berries like strawberries and raspberries over the top for a prettier presentation.
Tips for the Best Tres Leches Cake:
- Watch the video tutorial below before beginning to gauge the process and tools needed before starting.
- Measure dry and wet ingredients correctly. For the flour, spoon it into dry ingredients measuring cup and level off the top.
- Cold eggs are easier to separate into whites and yolks.
- Fold the batter with a spatula just until it is well incorporated then stop. Do not overmix since the cake relies on the volume of the eggs to rise.
- While cooling the cake to room temperature, avoid any outdoor draft. Any egg-based cake can take on an “eggy” aroma if it gets outdoor air.
- Let the cake rest 30 min after pouring on the syrup so it can absorb every drop.
- Bake in a ceramic or glass casserole dish for the best rise and it’s easier to serve right out of the casserole dish.
Answering Your Burning Questions:
How long does tres leches cake last? You can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced.
Is Tres Leches supposed to be soggy? It is supposed to be very moist. The cake base is a sponge cake so it takes on the generous amount of syrup without getting soggy. This is why I avoid using a boxed white cake mix which can quickly become “soggy” since it’s not meant to absorb liquid.
Can Tres Leches Cake be frozen? You can make the cake base ahead of time. Allow the cake to cool to room temperature then cover the casserole dish tightly with a couple of layers of plastic wrap and freeze the tres leches cake base up to 2 months. Thaw the cake in the refrigerator overnight or on the counter before using it. It is not recommended to freeze the cake once the syrup and frosting are added.
How to Make Tres Leches Cake:
- Preheat oven to 350°F and butter a casserole dish. Set up 3 mixing bowls.
- Sift the dry ingredients into the first bowl. Separate egg whites and yolks into the other 2 bowls.
- Using an electric hand mixer beat yolks with 3/4 cup sugar on high speed, until pale yellow (2 min). Stir in 1/3 cup milk and vanilla.
- With clean and dry egg beaters, beat whites on high speed until soft peaks form (1 min). With the mixer on, add remaining 1/4 cup sugar and beat on high speed until whites are stiff but not dry (1 min).
- Pour egg yolk mixture over the flour mixture and use a spatula to blend together. Gently fold in egg white mixture until just combined. Pour batter into prepared casserole and bake 30-35 minutes.
- When the cake has cooled, pierce all over with a fork and slowly drizzle on the 3-milks mixture. Let rest 30 minutes then top with whipped cream and berries.
This has to be one of the moistest cakes around. It goes down easy and you’ll savor every bite. Make this for your next party and you will become known for your Tres Leches recipe!
Our Best Potluck Desserts:
If you’re looking for more party favorite desserts that are simple to make, transport well and can even be made ahead, you will love these dessert recipes.
- Strawberry Pretzel Salad – A dangerously good jello dessert
- Tiramisu – a no-bake authentic Italian dessert
- Baklava – this can even be frozen months ahead
- Chocolate Cake – with the best chocolate frosting
- Mini Caramel Cheesecakes – beautiful and so easy
- Fruit Salad – a healthy “dessert” with honey syrup
Watch Natasha Make this Tres Leches Cake:
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Tres Leches Cake Recipe
Ingredients
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs, (large)
- 1 cup sugar, divided into 3/4 and 1/4 cups
- 1 tsp vanilla extract
- 1/3 cup whole milk
Syrup:
- 12 oz evaporated milk
- 9 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
Frosting:
- 2 cups heavy whipping cream
- 2 Tbsp granulated sugar
- 1 cup berries, to garnish, optional
Instructions
How to Make Tres Leches Cake Base:
- Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up three mixing bowls.
- In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.
- Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
- Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute)
- Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
- Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
For the 3-Milk Syrup:
- In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
To Make the Whipped Cream Frosting:
- Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We first published this recipe in 2011. We updated the photos and recipe Dec 2019, baking and serving out of a casserole dish and adding a little more evaporated milk to achieve that signature moistness of an authentic tres leches cake. Here is what the original photo looked like:
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi, may I know your 1 cup in ml? 240ml or 250ml? I was following your recipe for a long time but never checked the cup size. Though my cup is 250 ml and all the recipes came out perfect. I just wondered. Thanks.
Hi Afroja! You can click on “metric” in the recipe card for the conversions.
Thanks. now I am going to use metric conversions to get the perfect measurement, not using my 250 ml cup sets anymore.
Forgot to add the stars in my last comment! And I just noticed that the chocolate question was already requested. I’ll check back! Thanks!
No worries, thanks so much!
Hi! Great delicious recipe! I’m looking to make this a chocolate tres leches cake. Have you ever tried it? Could I just add cocoa to the flour, a milk and maybe the whipped topping? Any recommendations?
Thanks for your great feedback, Crystal. I saw your latest message that you saw the answer to your question. I hope you love it too!
Hello Natasha!! I just made this cake and it was delicious but we have leftovers that haven’t been cut. How long does this stay Good in the fridge?
It is not recommended to freeze the cake once the syrup and frosting are added. You can refrigerate it for a couple of days. This cake is also best on the 2nd day after it’s rested overnight and the milk syrup has had a chance to soak into the cake sponge well.
Ok, that will work! Thank you so much! You always make the best recipes.
Thanks for the recipe. It was super easy to follow and my family loved it! I cut out 1/4 cup of sugar in the cake ( during the yolk mixture step) as I prefer less sweet desserts. I also used about 30 ml less condensed milk. It was just perfect! I also was a bit worried that all the liquid wouldn’t absorb, but it was nothing to worry about! All came out just right. Served with some fresh mixed berries. It was a hit! Will definitely make it again.
Thanks for sharing that with us, Em. We’re super grateful for your review!
I’ve been making this recipe for all sorts of special occasions and everyone is always impressed! Easy to make and taste amazing. The only downside I’ve encountered is that the syrup is just enough to moist the cake and won’t leave extra liquid at the bottom. For those who like it extra moist, I recommend to increase the syrup quantity a bit if that’s the finish that you’re looking for.
I always do this! I also add an extra tsp of sugar and vanilla to the whipped topping. This is a great recipe. My family and I love it!
Can I make this cake eggless? Is there a substitute I can use?
Thanks!
Hi Sue, I have not tried an egg replacement to advise. If you experiment, let me know how you liked the recipe.
a “Sponge” Cake depends on eggs for volume (airy rise) and is great at evenly soaking up liquid like the Tres Leches syrup. If you can’t use eggs, search online for an eggless cake recipe instead. The texture will be different but the flavors would match this one. Part of the appeal of this cake is the super moist mouthfeel. I’d suggest using less syrup on an eggless cake base, though. Instead of soaking the cake before frosting, cut and serve each piece on a small dessert plate sitting in a shallow puddle of the sauce, for dipping each bite. (Otherwise the cake might fall apart). happy baking
I love this cake and it’s now our family go to for birthdays. It’s constantly being requested by my cousin’s for family get together’s as well. My only question is how do I stop it from deflating? It’s so pretty and full in the oven but every single time I’ve made this it deflates quite a bit. I’ve pulled out out and let it cool on the counter. I’ve let it cool with oven cracked. Even let it finished baking in over without opening and let it come to room temp. Nothing helps. I’ve bought my ingredients to room and temp and measured everything carefully. Any tips? Advice?
Hi Edith, It’s hard to tell without being there to know exactly what went wrong. Watch my process again to see if at any point your process or the batter looked different than mine. If you used the same size pan and if everything was measured correctly and no substitutions were made, or changes in the process, I wonder if it could be your oven temperature. If your oven runs too hot, it can cause the batter to rise too quickly causing it to deflate and shrink afterwards. I highly recommend the use of an internal oven thermometer (affiliate link) to ensure your oven is heating correctly.
you haven’t done anything wrong. The cake slowly deflates (good old gravity) as it cools–all sponge cakes do. This is what makes this cake ideal for the fun dessert roll ‘cream cakes’ now back in fashion. Just use the baked and cooled cake as is, frosting generously. Cracking doesn’t matter at all when it comes to the quality of the finished product that a sponge cake delivers! 🙂
Hi, i would like to prepare this recipe in a 30cm square cake tin (15″). Do you think it would work or do I need to increase the quantity of ingredients?
Hi Karina! You’ll have to experiment with it because I have not tested different size pans to know how to adjust ingredients quantities.
yes it might take experiments. Calculating by square inches, the volume of a 9×13 pan is 117 sq inches. The volume of a 15″ square pan is almost double at 225 sq inches. So it would take slightly less than a double recipe to fill your 15″ sq. pan. Be sure to give enough room for the cake to rise, don’t overfill. If you dbl the recipe, you could use any excess batter to make some sponge cupcakes for berry shortcake!
This recipe is perfect as-is. Have you made a chocolate tres leches cake? Would it be as simple as adding cocoa powder?
Thank you, Amanda. I’m working on that. It’s been quite a popular request.
Can I cook in a aluminun pan? I am taking to a barbecue and will be leaving early so don’t want to leave my casserole pan at the party.
Hi Susan, I haven’t tried baking this in disposable bakeware so I’m not sure if the baking time would change. You might check the instructions on our layered tres leches cake, which we baked in 2 9-inch pans to help gauge the baking time.
I tried in aluminum dish but I put that in 9×13 pan. So later I just removed it and no changes in bake time
I made this last night for family and friends. We live close to the Napa Valley, where there are many good bakeries, this was better than anything we have ever bought. I got a whole lot of ooohs and ahhhs .Everyone raved about how moist and delicious it was. THANK YOU for such a yummy tres leches recipe. You never fail.
That’s just awesome! Thank you for sharing your wonderful review, David!
I made this cake last night for company and it was to die for! It may be new favorite cake. In fact, my friend said it was better than the one she purchased at the Mexican bakery here, in town. It was easy to make due to the straightforward instructions. I made it exactly as written , but did a 1 tsp of vanilla to the whipped cream. i was a little concerned that using all of the milk syrup would make it a soggy mess, but it was perfect. Thanks for this fantastic recipe!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Erin!
I made it. So delicious. Never tried it before. Thank you so much ♥️ for the perfect recipe. God bless you 💖
I’m so glad you love it!
Very nice recipe.. the cake turned out well. It was my first time making this recipe. I seemed to have lots of the condensed milk and other milk part of the recipe left over. I did soak the cake in it but it seemed a lot. I served mine with raspberries. Thank you for your recipe. Happy Baking 😊
Hi Julia, I’m so glad that you loved it! Thanks so much for sharing your experience trying this recipe.
Can this icing also be pipped from a pipping back to make flowers etc or does it have to be stablized?
Hi Deborah. It will hold its shape to pipe but it’s not very stable.
I made this Tres Leches cake for my grandson’s 11th birthday celebration. I wish I had baked 2 since everyone loved it – to only that, the best compliment is my sister-in-law NEVER eats sweets. She tasted her husband’s cake and came as asked for a slice herself. She said it tasted like a pudding and she loved it! Thank you for sharing this recipe.
Hi Teri! Wow, that’s amazing. I’m so glad it was a hit. I love this cake too.
Would your recipe for easy sponge cake work just as well for this Tres Leches cake?
It’s very similar to this recipe but we’ve had the best result with it as written above.
Made this cake this past weekend. It was fabulous! Thanks for sharing this recipe.
It’s my pleasure, Sandy. Happy to know that you loved it!
I have made this cake many times in low elevation and it is always a hit, but what temperature or timing do you recommend for high elevation? I am currently at 7000 elevation.
Hi Amanda, Since I don’t live at a 7000 elevation I like to refer to this High-Altitude Baking article. I hope this helps for any adjustments you’ll need to make here.
I made this exactly as instructed and I’m an experienced baker. It came out of oven high and light, as it cooled it deflated by half! What did I do wrong? Should I continue with the milk addition?
Hi Elizabeth! It’s hard to tell without being there to know exactly what went wrong. Watch my process again to see if at any point your process or the batter looked different than mine. If you used the same size pan and if everything was measured correctly and no substitutions were made, or changes in the process, I wonder if it could be your oven temperature. If your oven runs too hot, it can cause the batter to rise too quickly causing it to deflate and shrink afterwards. I highly recommend the use of an internal oven thermometer (affiliate link) to ensure your oven is heating correctly.
Hi Natasha
I want to make this cake, but my husband does not like whipped cream frosting. Is there another frosting that you think would go okay with the cake? Thank you.
Hi Christina, you might try our Vanilla Buttercream, or Cream Cheese Frosting
Made this cake for a Mexican birthday party and everyone told me that I can make a cake for them any day. Was also told that it was better than cakes bought from stores and bakeries. My go to recipe.
Love it! Thanks so much for sharing the comments with us, Donna. We’re so glad that it was a hit!
Made your Tres Leches Cake for my kids and granddaughters. Everyone thought it was very good. My husband said it was a home run! Thank you for sharing your recipe. I had never made this cake and the directions were easy and it was fun to make! Blessings to you and yours!
Hi Rebecca! That’s amazing. I’m so glad to hear that. Thank you for the feedback.
I have made this recipe over and over for about 8 years now has always been the best! Get many compliments my husband requests on his birthday every year now
That’s great to hear! Thank you for sharing.
Let this sit overnight and it was really good. The second day it was better. Third day (we finished it) it was the best. If you have the time and like it juicy, let it sit.
Hi Kris! This is one of our favorites. I’m so glad you loved it too. If definitely is best on the second and third days! Thank you for sharing.
First time ever making (and eating) a tres leche cake and oh, my word. It was AMAZING! I will 109% be making this again in the future!
Hi Sylvia! This is one of my favorite cakes. I’m so glad you got to try it. It’s such a treat. Thank you for sharing.
I love this recipe, thanks for another amazing recipe Natasha.
I do have one issue that I’ve come across both times I’ve made this cake – there are parts of the cake that don’t soak up the syrup n are a bit dry. I make sure to poke the fork thoroughly but I had the same issue again. What am I doing wrong or what can I do to fix this issue?
Thanks!
Hi Sue! You could use a pastry brush to help apply the syrup more evenly. You can also increasing milk syrup recipe to get a little more syrup to spread around and soak it well. Some of my readers have reported doing this because they wanted a more soaked cake. I hope that helps.
I have made this recipe at least 30 times now. It’s a hit! My partner is from Mexico and swears this is the best Tres Leches Cake. I typically make it as the recipe states and it always comes out perfect. This is the my go to dessert recipe! Highly recommend! I did experiment with a coffee version a few times. I added about 1/2 cup of room temp coffee to the syrup mixture – had the perfect subtle coffee flavor.
That sounds amazing! Thank you for the wonderful review. I’m so glad you love this recipe.
Hey natasha! do you think the cake would turn out if i used whole milk instead of evaporated milk?
Hi Mellyssa! I have not tested it with just whole milk but I think it would work. Let us know if you experiment.
I made this recipe a while back and it turned out PERFECT! I wanted to make it again but I did not have evaporated milk, I tried out whole milk as a substitution and it tasted the same, thank you Natasha for all your recipes!!!
Wonderful, Mellyssa! Thank you for the update.
I made this recipe this evening I’m going to let it chill overnight and see how my husband loves it in the morning! Tres Leches is a staple in our home
Awesome! It is a staple in our home too, I’m so glad that your family loves it!
Amazing recipe-
I did use a bigger can of condensed milk than called for (because that’s what the store had) and I will continue- but I like my tres leche swimming in milk 😁
My actual cake did come out denser than I would have like but I have a feeling it was user error— any advice to make my cake fluffier?
Hi Brittany! I’m glad you loved the recipe! The cake can be dense for a few reasons; if you use too much flour, if you over mix the batter to where it deflates and looses some volume, or if the egg whites don’t reach the right consistency (stiff, but not dry). I hope that helps. I’ve also attached my tutorial on how to measure ingredients here.
Your recipes are always excellent and this one was no different! Can you come up with a chocolate version of this? Thank you 💗
Thank you, Elizabeth! I’m so glad you loved it. I’m working on that. It’s been quite a popular request.
I have made this recipe three separate times at gatherings with friends and everyone LOVES IT! They also take the extras home! I add 1/2 tsp cinnamon to my whipped cream frosting and use Mexican sweetened condensed milk called La Lechera. It is a hit every time. Thank you, Natasha!
Great to hear that our recipe is always a huge hit! Thanks for this review, Mary.
Hi, I was hoping to make this on a Sunday night to be served on Monday night. Should I wait to add the whipped cream topping until its ready to be served? Or should I put it on when I let it sit overnight?
Hi Marie, you can add the whipped cream the night before and it will be fine. You can also add the whipped cream on the day of. Either way will work. I hope you love the cake.
The recipe and video looks easy to follow!
Can I make this in a 8×8 pan? Should I be changing up the cook time if so?
Thank you, Marie! I have not tested this in many size pans to advise on adjusting the ingredients. You can bake it at the same temperature but not sure how long it would take so you’ll need to watch it in the oven. The cake is fully baked when you can insert a toothpick and it comes out clean. I hope that helps.
I turned it into chocolate milk cake! I added a fourth cup of unsweetened cocoa powder to the dry cake ingredients, and followed the rest to a T.
Then I added 3 tablespoons of unsweetened cocoa powder to the syrup mixture, making sure to disovle the powder in the condensed milk first.
Then I added 1 tablespoon of unsweetened cocoa powder to the frosting. It was really good! Everyone loved it!! I followed everything as written except for adding the cocoa.
Hi Claudia! That’s great to hear. Thank you for sharing. So glad it turned out for you.
Hi Natasha. I love this cake but I do one important change. I double the recipe and put it in a 9 x 13 inch pan. I found that without doubling it the cake ratio was not enough or too sparse or thin or something. Doubling the recipe ensures the cake fills the pan almost to the top and the doubled whip cream topping really makes it perfect in portion and taste. It still bakes within the 32 minutes and does not overflow at all. Thanks for listening!
Hi Kathleen! That’s great. I’m glad you love the recipe.
I have made this cake a few times, everytime, it is a hit! i love the sponginess(is that a word?) it is not a soggy mess! maybe be one of the best recipes for tres leches i have made!
That’s wonderful, Rachel! Thank you for sharing that with us.
I would love to make this as cupcakes. Is that possible?
How long can tres leches hold up in the fridge after making making?
Hi Gigi, I don’t have instructions for a cupcake version quite yet. You should be able to but you’d have to experiment with it! Just keep in mind that they are soaked with milk syrup so you may need to put them into individual servings cups that don’t leak.
I made this for my daughter’s 17th birthday at her request. It was delicious. We had no leftovers. Everyone loved it!!
That’s great to hear, Liz! I’m so glad it was a hit. It’s one of my favorite cakes.
I made this gem yesterday for Mother’s Day and it was a hit! Everyone went back for seconds and asked me for the recipe!
Hi Erin! That’s awesome. This is one of my favorite cakes. I’m so glad it was a hit!
I made this gem yesterday for Mother’s Day and it was a hit! Everyone went back for seconds and asked me for the recipe! It’s a keeper!
I’m glad to hear that it was a huge hit!
Absolutely delicious and a huge hit at my party! Followed the recipe as written except took the easy way out and used cool whip as the topping. Will definitely make again.
Happy to hear that it was a hit!
How can you make the Tres Leche cake in half quantity please considering the normal recipe uses 5 large eggs?
Hi Sarah! Hi, I haven’t tested this cake in a half-sheet cake pan to advise on the quantities. It may require some experimentation to see how much batter you need, and you’ll need to watch it in the oven to see how long it takes to bake. You might find this article on cake pan conversions helpful.
Hi Natasha!
Thanks for the recipe. Made it for a birthday party last week and was a huge success. Making another one now for a work potluck on Friday (Cinco de Mayo theme). I’m sure they will love it too.
I bet this will be a hit at the Cinco De Mayo Celebration! Thank you for sharing your lovely review with me!
I make this recipe at least once a year for my co-workers, and it’s a hit everytime!!
Yay lovely to hear that you always use this recipe, Nikki. Thanks a lot for sharing!
This is the best tres leches cake ever, on the planet. Its way better than PW, hers is overly sweet and soggy, as most of her recipes. This recipe is perfectly sweet, just the right amount of milks, not soggy. Fresh fruit is not even needed but makes it a pretty dessert.
Hi Andi! I’m so glad you loved the recipe. Thank you for the feedback.
It looks so delicious and I plan on making it as is . But I’d like to know, can I make cupcakes from this recipe? I make goodies sometimes to take to our town senior citizens for their Bingo meetings and cupcakes are easier to serve to eat or take home
Thank you.
Hi Gloria! I don’t have instructions for a cupcake version quite yet. You should be able to but you’d have to experiment with it! Just keep in mind that they are soaked with milk syrup so you may need to put them into individual servings cups that don’t leak.
This is the first recipe I ever made from Natasha’s Kitchen. It is WONDERFUL and was a huge success at the gathering I took it to. Now I check this website FIRST for recipes I need. I’ve never been disappointed.
Aw, thank you, Karen! I’m so glad you love this recipe and so happy to hear this is your go-to site. 🙂
Never made this or had this before in my life, but said I’d do it for my boss’ surprise birthday party. It was eaten up sooo fast! Everyone wants it made again including the boss! It was not overly sweet and just the right amount of moisture in the cake – not soggy! Thank you! Will definitely make this again!
Thank you so much for your lovely review, Jennifer! I’m so happy you enjoyed this recipe!
Hi! I’m sure it’s been said before but this DELICIOUS Tres Leches also works great with 1/2 quantities! (I used 3 medium eggs). I love this recipe so much !!!
Thank you so much for sharing that with me, Camille! I’m so happy you enjoyed this recipe!
Hello Natasha! I love your layered cake and found this 9×13 cake! How can I make this recipe into a half sheet cake?
Hi Diana! I haven’t tested this cake in a half-sheet cake pan to advise on the quantities. It may require some experimentation so see how much batter you need, and you’ll need to watch it in the oven to see how long it takes to bake. You might find this article on cake pan conversions helpful.
This was SOOO good! Made for a dinner party and it was completely devoured. Everyone commented on how great it was. I read other reviews and ended up cooking for only 25 min and toothpick came out clean. Otherwise followed to a T and it was perfect! Will definitely be making on repeat. Thank you!
Nice, thanks for sharing! Great to hear that everyone loved this cake.
Not sure if my question was just submitted but I asked about buttering the dish and after i sent it I found you had not written ungreased, I had printed another recipe before I found yours and it was on that recipe.
So, I withdraw my question.
No worries, thanks for the info and I hope you enjoyed it!
Careful on your oven and temp and timing…cake was done in 20 mins in my oven.
Hi Cindi, yes, oven temps vary. We use normal bake mode and always recommend ensuring your oven is calibrated.
My cake fell :(. Not sure what went wrong. I was so so sad. We still ate it. And it tasted good but not right
Hi Meli, One of the best ways to troubleshoot is to watch the video tutorial to see where things started to look different. It’s usually either related to underbeating or mixing too much when folding the mixture together. Also, make sure your oven is fully preheated before baking.
I made this for my friend’s birthday cake yesterday and let’s just say everyone adored it! Being a Tres Leches expert, my friend couldn’t believe I’d never tried to make one before and that was how good it turned out. Don’t worry, I gave you all the much deserved credit lol 🙂 Thanks again for another terrific recipe!
I’m so glad this cake was a hit, Meika! Thank you so much for sharing that with me.
Made this last nit for the first time and it was great. Can I bake this cake in individual tins instead of the casserole dish
That’s so great, Elena! Thank you so much for sharing that with me.
For the syrup, can I use the same amount of whole milk instead of the heavy cream that it calls for?
Hi Tetyana! I have not tested it. You’ll have to experiment with it. I think it could work.
Can I use 2 round cake pans?
I want to make it into a Easter Bunny cake?
Hi Debbie, I have a recipe for layered tres leches cake HERE.
Never made a tres leches before and I’m latina… but this recipe is just right on the spot!! I can’t stop eating it now hahah! Thank you very much.
Hi Laura! That’s so great to hear. You’re very welcome. Thank you for trying my recipe.
Fat less sponge .. great ! Added syrup, soggy as, like wet at the bottom. Hoping it will set or something in the fridge ? Not impressed with this one I’m afraid
Hi Rach! This is meant to be a wet cake. The sponge will be moist and wet because of the milk syrup.
So I’ve made this cake so many times and my family just LOVES it! It’s really good with caramel on top as well! My parents want me to make a chocolate one though, could I just add some cocoa powder to this? And how much would you recommend? Thanks!
Hi Karinna, I love the sound of a chocolate tres leches, I haven’t tried it myself, but I imagine cocoa would be the best way to make is chocolate. If you experiment, let me know how you liked the recipe.
I’ve tried six different Tres Leches recipes on my journey to find the best and this is it.
That’s amazing, Jesse! Thank you for sharing. I’m glad you finally found your recipe! 🙂
Don’t you need to chill it well before serving?
Thanks for your response!
Hi Molly! Because of the dairy in this, you’ll want to keep this refrigerated until it’s ready to be served. This cake is also best on the 2nd day after it’s rested overnight and the milk syrup has had a chance to soak into the cake sponge well. 🙂
After first having Tres Leche cake in Mexico and then in other Latin American countries, I searched high and low for a great recipe. As I learned it, it was necessary to let the cake soak in the syrup overnight. Is it okay to do that with your recipe?
Hi Donna, you can fully assemble and make a tres leches cake 1 to 2 days ahead. Cover and refrigerate overnight. Add fresh berries just before serving, especially if berries are sliced.
Hi, I was just wondering do you butter and flour the pan and do you butter the the edges of the pan also? Thanks
Hi Sarah! I just butter the pan without flour.
Took the cakes out of the oven and snuck a taste !!! Wow, I can’t wait for the final result !!!
Hi Paul! That’s wonderful. Enjoy! 🙂
Wondering the time for 6 inch heart pan? I know this recipe calls for a 9×13
Hi Elaine! I have not tested this recipe in different size pans to advise. It also depends on how deep your pan is and this batter will also be too much for just one 6” pan. You’ll need to watch it in the oven, my guess is that it will bake sooner. When a toothpick comes out clean, it will be ready.
Hi there, love the recipe. I wish to ask, can you make this in cupcake form? If you can, how much of syrup do you pour for each cupcake?
Hi Sarah! I don’t have instructions for a cupcake version quite yet. You should be able to but you’d have to experiment with it!
I did not know I could cook something this amazing! Great recipe. Dusted the whipped cream with cinnamon and it was perfect.
Thanks for sharing!
I’m so glad you loved it, Melissa! It’s one of my favorite cakes. The dash of cinnamon sounds amazing! 🙂
I’ve made this before and it was great. Now I’m going to try it with Coconut Flour as two of my guests are GF. Any advise before I start? I’m going to do a trial run before my dinner.
Hi Daphne! I’m so glad you love the recipe. It’s one of my favorites! Unfortunately, I have not tested anything like that to advise. You may try researching online to see what recommendations are for replacing flour in a sponge cake recipe. Let us know how it turns out if you experiment. 🙂
Hey Natasha,
I just made this cake.
Can you tell me what would happen if I under baked it at 28 mins?
Hi Sumaiza! Every oven bakes differently but if you are underbaking the cake, it will cause the batter to be raw, wet or moist inside.
I’ve made this several times
Easy recipe and turns out every time. I cut back the sugar by half and it’s just delish. 😋
I’m so glad you love this recipe. Thank you!
How much in advance can you make this cake? Does it need to be eaten right after being made, or would it be better to sit overnight in the fridge? I would like to make this for a gathering but wont have very much time right before to make it. Thanks!! It looks delicious!!
Hi Jessica! As long as it’s refrigerated it’s good for a couple of days. It’s actually best after it’s had time to rest overnight or 1 day and the syrup is absorbed well into the sponge. Just don’t add the fruits until the day of. I hope you love it!
My family and I LOVE your recipe for this cake. I would like to make a chocolate version of it. How much cocoa would you recommend I add to the dry ingredients? Will be adding some instant expresso to bump up the chocolate flavor also. TIA for any advice you can provide.
Hi Val, I’m happy to know that you love this recipe. Hopefully, in the near future, we will have a chocolate version as well. It’s been very much requested!
Hello,
Could you please confirm whether we can use 2% milk instead of whole milk?
Hi Sharon, yes, regular 2% or whole milk will work just fine in this recipe. I hope you love it!
Thank you so much . The cake turned out to be so yummy and moist..everyone loved the cake so much…thanks for a great recipe! 😊
That’s great. You’re very welcome!
This cake is amazing, however I think the confusion (for me and I see some other people that have previously commented here) is that in the ingredients list Natasha says 12 oz for evaporated milk and 9 oz for the condensed milk, however in the video she measures 12 fluid oz for the evaporated milk, but she puts the condensed milk based on weight oz. So I think it would be very helpful to make that distinction in the recipe itself as well so people don’t end up dumping a whole 14oz condensed milk can in the milk mixture. I still think we will devour the cake as it is delicious, but I definitely got it too sweet this time.
Hi Diana, I updated the recipe after the video was made. We only update when we feel it’s an improvement and here we felt the original recipe as a bit too wet and ended up wasting some of the liquid ingredients.
I had to throw mine out. the cake didn’t rise like yours so of course it didn’t absorb all that milk. Secondly, the topping didn’t get as fluffy as yours. This cake is a disaster.
Some tips, it’s best not to open the oven when cooking this cake – the heat escaping quickly can cause the cake to sink in the center. Also, try mixing for another couple of minutes – if you are using a hand mixer or anything other than the highest speed, the cake won’t rise properly since it relies on the volume of eggs and sugar to rise. Also, are you making sure to measure your dry ingredients properly? I hope that helps!
I may have slightly overbeaten the egg whites as the cake came out super puffy. Nevertheless, it soaked up the syrup superbly and was devoured.
Good to hear that you liked the results!
Do we need to make any adjustments when cooking at high altitudes?
Hi Betty, I haven’t tried this cake in high altitude sorry. But I use this article whenever I need some help.
Just Curious– isn’t tresleches cake supposed to have Cinnamon? Yours is the recipe I’m making bec of 5 stars!!
Hi Friend, we don’t add cinnamon to ours, but a few readers mentioned they have. I recommend making the recipe as written the first time around and then making adjustments as you see fit. I hope that helps.
Thanks Natasha this is the best recipe I ever made in my life I hope I see more
That’s so great! It sounds like you have a new favorite, Jame!
I made this and it was demolished by just two of us in two days! (Don’t judge me. Lol.) I love tres leches and this is the best recipe yet. The only thing I did differently is use coconut milk instead of evaporated milk. 10/10 will make again!
I’m so glad you loved it, Kelly! Thank you for sharing.
I made this exactly like the recipe only added a cup of nonsweetened coconut at the last minute. It came out like a brick, not raising at all. Do you think the reason is the coconut?
The cake relies on the volume of the eggs for leavening in addition to the baking powder. The addition of coconut flakes or changes in the process may have affected the texture and volume. It sounds like you could have used too much flour, over-mixed the batter which deflated it, or the addition of coconut flakes weighed down the batter. Watch my tutorial on how to measure ingredients HERE. I hope that helps.
Sponge cake came out great! Recipe is overall simple which is nice.
However for the milk mixture I don’t know if I did something wrong, it was unpleasantly sweet, and I’m not sure the cake is salvageable. Next time I will try using less condensed milk.
I bought a 14oz can of condensed milk, which by volume is 9oz. I put it all in. Maybe the recipe intended 9oz by weight?
Anyway I think this recipe would do best with 1/3-1/2 of a 14oz can of condensed milk. For future attempts I will start on the lower end and taste the mixture before adding it in.
Hi Roman! We enjoyed the sweetness of the milk syrup, in combination with the sponge cake that is not very sweet, the milk syrup added the perfect touch for us. I could see how this would be preferential, you could use less sweetened condensed milk and more of the others in the future. Thank you for trying my recipe.
I had the same issue with the milk mixture. After watching her video, I’m going to do exactly the same as she does. Have them all combined in 1 pouring cup while measuring. First 1/3 cup heavy cream, pour condensed milk and stop at 9oz, then pour evaporated milk and stop at 12oz. Hopefully the outcome is better. On my first try I was doing exact measurements and the whole can of condensed milk and it didn’t turn out well.
Hi,
Can I make this cake in individual loaf cake pans?
Thank you
Hi Linda! You sure can! I would follow our layered Tres Leches recipe we have! I hope this helps!
What size pan is used for this baking time?
Thank you ……….::……………………………..
Hi Kasia, we mention & link it in a recipe, but we use this 13×9″ pan HERE. I hope this helps!
Absolutely BEST Tres Leches cake recipe that I have found! Tastes amazing, lots of compliments and relatively easy. I will say that I think that this cake needs to be refrigerated and the three milks need to soak a little longer than 30 minutes prior to serving. When we ate another piece in about 4 hours, it was PERFECT!!! I wish she would post a chocolate version of this recipe.
Hi Shannel! Thank you, I’m so glad you loved this recipe! This cake is even better the next day or after it’s been soaking overnight! 🙂
Hopefully, in the near future, we will have a chocolate version as well. It’s been very much requested!
As much as I feel “meh ” about regular chocolate cake, chocolate tres leches is even better than white! I would love to see a chocolate version of this as well.
I have never made this before and in looking at recipes, I see Joanna Gaines recipe (for the same size) calls for 3 cups flour and 6 eggs and your recipe calls for 1 cup flour abd 5 eggs. That seems like a big difference and wonder how the density of the cake changes the the liquid poked in. I do LOVE and follow your recipes, videos and website but figured I’d ask.
Hi Cynthia! I haven’t tested the other recipe so I am not familiar with the method/process she uses. This cake has a sponge consistency/texture and absorbs the milk syrup very well.
I want to bake this for a potluck. Have you ever baked in aluminum disposable pan?
Hi Maribel, I haven’t tried baking this in disposable bakeware so I’m not sure if the baking time would change. You might check the instructions on our layered tres leches cake, which we baked in 2 9-inch pans to help gauge the baking time.
I just baked this today in an aluminum disposable “half pan” from Sam’s. Was done in 25 mins. My husband said “this cake is dangerous!” as he was eating his 2nd piece!! Absolutely delicious.
Thank you so much for sharing!
It has become my go-to potluck dessert! Soo easy and pleases everyone! Delicious!
I’m so glad to hear that!
Would a stand mixer work okay for this? I kept my beaters for my hand mixer. Would the paddle or whisk attachment be best?
Hi Amanda! You can use the whisk attachment for this. Just be sure to fold with a spatula when you get to step 5.