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Easy Tres Leches Milk Cake Recipe

Tres Leches Milk Cake: A Luscious Dive into Sweetness

The Tres Leches Milk Cake, or Pastel de Tres Leches, stands as a cornerstone of Latin American cuisine, celebrated for its moist and tender cake base soaked in a delicious milk mixture.

This is my Puerto Rican husband’s FAVORITE dessert of all time!

This heavenly dessert combines the richness of three different types of milk: whole milk, evaporated milk, and sweetened condensed milk, creating a delectable milk cake that’s both airy and indulgent.

A final layer of whipped cream adds a cloud-like finish, making each bite an exquisite blend of flavors and textures. Perfect for any occasion, from family gatherings to festive celebrations like Cinco de Mayo, this authentic tres leches cake recipe will become a favorite.

Frequently Asked Questions

What makes a Tres Leches Cake unique? What sets this cake apart is the milk soak—a blend of whole milk, evaporated milk, and sweetened condensed milk that transforms the light sponge cake into a moist, flavorful delight.

Can I use low-fat milks instead of full-fat? For the best texture and flavor, it’s recommended to stick with the kinds of milk listed, as they contribute to the cake’s rich, moist profile.

How long does Tres Leches Cake last in the fridge? Properly stored in the fridge under plastic wrap, this cake can last up to 5 days, ensuring its taste remains fresh.

Is this cake suitable for kids to help make? Absolutely! With supervision, kids can participate in mixing the batter, poking holes in the cake, and spreading the whipped cream.


  • All-purpose flour
  • Baking powder
  • Unsalted butter
  • White sugar
  • Eggs
  • Vanilla extract
  • Whole milk
  • Sweetened condensed milk
  • Evaporated milk
  • Heavy whipping cream

Where to Serve

Tres Leches Cake is versatile, fitting both casual and formal settings. It’s a stellar choice for family dinners, birthday celebrations, and cultural festivities. It shines as a centerpiece at holiday gatherings, especially popular during Cinco de Mayo and other Latin American celebrations.


To maintain its moistness, store the cake in the refrigerator covered with plastic wrap. It’s best eaten within five days, making it a great make-ahead dessert for events.

Tips for Making This Recipe with Kids

  • Mixing Ingredients: Let children help with measuring and mixing the dry ingredients. Supervise them as they use an electric mixer on medium speed to blend the batter to the right consistency.
  • Poking the Cake: Kids often delight in the task of poking holes on the top of the cake, preparing it for the milk soak. Provide them with a fork or skewer for this fun step.
  • Decorating: Allow them to spread the whipped cream over the cooled cake and decorate with fresh fruit or a sprinkle of cinnamon, enhancing their creative skills.

Why This Recipe Works

This Tres Leches Cake recipe is foolproof, delivering a perfectly balanced, moist cake that’s not overly sweet. The combination of three milks seeps into the airy sponge cake, ensuring every slice is rich yet light.

The use of fresh whipped cream on top adds a yummy texture that contrasts beautifully with the tender cake beneath. The egg yolks and whites, beaten to soft and stiff peaks creates an unbeatable fluffiness, making it an airy sponge cake that holds up well to the milks’ soak.

With its straightforward preparation and delicious taste, this cake is a testament to the beauty of simple ingredients coming together to create something extraordinary. Whether you’re baking for the first time or looking to add a delicious cake to your repertoire, this recipe promises success and flavors that resonate with the joy of homemade desserts.

What are some other amazing cake recipes to try?

Easy Tres Leches Cake
Yield: 8-10 servings

Easy Tres Leches Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour

The Tres Leches Cake is a moist and airy delight, soaked in a rich blend of three milks and topped with fluffy whipped cream. It's a perfect blend of sweetness and texture, embodying the essence of Latin American dessert traditions.


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • ½ teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 ½ cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. Sift flour and baking powder together; set aside.
  3. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
  5. Mix whole milk, condensed milk, and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in.
  6. Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick. Spread over the top of the filling. Keep cake refrigerated until serving.

Nutrition Information



Serving Size


Amount Per Serving Calories 510Total Fat 27gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 9gCholesterol 165mgSodium 125mgCarbohydrates 60gFiber 1gSugar 46gProtein 8g

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