Spoil yourself with the rich and creamy goodness of this Tres Leches Cake, a traditional Latin American dessert made with three different types of milk!
This sweet and decadent treat is easy to make at home with this recipe! My favorite way to eat it is with a sprinkle of cinnamon AND chocolate shavings with fresh berries. I’m telling you, it’s the best!

Tres Leches Cake is Spanish for “3 milk” cake. It has evaporated milk, sweetened condensed milk, and a little bit of heavy cream. The cake base itself is a chiffon, spongy light cake, which is perfect for absorbing all three milks, making it super moist and enjoyable! If you look closely at the cake in the picture above, you can see some of the milk pooling at the bottom of the cake, it’s dripping-ly moist!
What is a Chiffon Cake?
I have a bold opinion about chiffon cakes: I simply can’t stand them on their own. The texture often ends up dry, and most people crave the moist, chewy goodness of a box mix cake. However, this chiffon cake recipe changes everything! By soaking the cake in milk, it transforms into a moist and absolutely delicious treat. This is the only way I’ll enjoy a chiffon cake, and trust me, we can’t get enough of it!
What Does Tres Leches Mean?
Tres leches means 3 milk breads. It is a sponge cake—or a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.

Ingredients for a Tres Leches Cake
A tres leches cake is essentially a poke cake, just like our popular lemon jello cake. You’re going to need basic cake-making ingredients, the 3 milks, and then ingredients to make the whipped cream on top and whatever garnishes you might want to add. Here is everything you will need:
For the Cake:
- Flour: just regular all-purpose flour is all you need
- Baking Powder: acts as a leavening agent to give the cake rise and fluffiness
- Salt: enhances all the flavors
- Eggs: you’ll separate the eggs and add the egg yolks and egg whites separately into the batter
- Sugar: just regular white granulated sugar
- Whole Milk: helps bind all the ingredients together
- Vanilla: adds flavor
Leches
- Evaporated Milk: can be found in the grocery store on the baking aisle
- Sweetened Condensed Milk: can be found on the baking aisle
- Heavy Cream: whole milk also works if you don’t have cream
For the Icing:
- Heavy Whipping Cream: the base for the whipped cream
- Sugar: adds sweetness
- Vanilla Extract: adds flavor
Decoration:
- Strawberries: sliced thin
- Cinnamon: just a little sprinkle over the top adds a great pop of flavor and warmth
- Shaved Chocolate: see the section below for instructions on how to shave chocolate
The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details.

Making the Tres Leches Cake
This recipe might seem a little overwhelming at first glance, but it’s super easy, and I’m going to walk you through each step.
Bake: Pour the batter into the prepared pan and spread it evenly, then bake for 30-35 minutes. TIP: A toothpick should come out clean.
Prep: Preheat the oven to 350 degrees F and spray a 9×13 baking pan with cooking spray.
Dry Ingredients: Combine the flour, baking powder, and salt in a large mixing bowl.
Separate: In two medium bowls, separate the eggs into egg whites and yolks.
Beat: Add some sugar to the egg yolks and beat with a hand mixer until the yolks are pale yellow.
Stir: Add the milk and vanilla and stir to combine.
Fold: Pour the egg yolk mixture over the dry ingredients and fold together until almost combined.
Beat: Whip the egg whites until soft peaks form, then add the remaining sugar and beat until stiff peaks form.
Fold: Add the egg white mixture to the batter and fold gently until small streaks of flour remain.
Soaking and Serving the Tres Leches
Combine: While the cake bakes, combine the three milks in a small pitcher or bowl and whisk to combine.
Cool: Allow the cake to cool completely.
Poke: Once cool, poke holes all over the cake with a fork.
Drizzle: Slowly drizzle the milk mixture all over the cake, especially around the edges.
Rest: Let the cake rest in the refrigerator for at least 30 minutes so the milks can absorb into the cake.
Whip: Combine all the ingredients for the whipped cream topping until thick, then spread it over the top and sides of the cake.
Serve: Cut the cake into squares and top with sliced fresh strawberries, shaved chocolate, and a sprinkle of cinnamon.

Where Does Tres Leches Cake Come From?
Tres leches cake originates from 19th century Mexico where a sponge cake soaked in wine and topped with custard. It is believed to be influenced by English trifles and Italian tiramisu. It eventually evolved into the cake we love today.
How to Make Shaved Chocolate
I melt a handful of chocolate chips in the microwave, then spread it very thin with an offset spatula on the back of a cookie sheet and place it in the fridge. Once it’s set, I scrape it with an upside-down metal spatula to create shavings or curls, depending on my mood.
Storage Tips
Store tres leches cakes in the refrigerator. With all the dairy involved, you don’t want the cake to sit at room temperature for very long. It will stay fresh in the fridge for up to 5 days.
Can Tres Leches Cake Be Frozen?
Yes, you can freeze tres leches cake. Wrap it well in plastic or foil before placing it in the freezer.

This easy homemade tres leches cake is like a fiesta in your mouth with all the flavors and texture you crave in a delicious cake!
More Cake Recipes to Try:
- Better Than Anything Cake
- Apple Cake with Caramel Frosting
- Chocolate Sheet Cake
- Banana Pudding Cake
- Cinnabon Cinnamon Roll Sheet Cake
- Carrot Cake
- Banana Cake
- Lemon Poppy Seed Cake
- Double Chocolate Zucchini Cake
- All our Cake Recipes here!
Tres Leches Cake
Description
Ingredients
For the Cake:
- 1 Cup All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- 1/4 teaspoon Salt
- 5 Eggs, separated
- 1 Cup Sugar, divided
- 1/3 Cup Whole Milk
- 1 teaspoon Vanilla
Leches
- 1 Can Evaporated Milk, 12 ounces
- 1 Can Sweetened Condensed Milk, 14 ounces
- 1/4 Cup Heavy Cream, or whole milk
Decoration:
- 1/2 Pound Strawberries, sliced
- Chocolate, shaved (optional)
- Cinnamon, (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine flour, baking powder, and salt in a large bowl.1 Cup All-Purpose Flour, 1 ½ teaspoons Baking Powder, 1/4 teaspoon Salt
- Separate eggs.5 Eggs
- Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.1 Cup Sugar
- Stir in milk and vanilla.1/3 Cup Whole Milk, 1 teaspoon Vanilla
- Pour egg yolk mixture over the flour mixture and fold very gently until combined.
- Beat egg whites on high speed until soft peaks form.
- With the mixer on, pour in the remaining 1/4 cup sugar and beat until egg whites are stiff, but not dry.1 Cup Sugar
- Fold egg white mixture into the batter very gently, until just combined (no more white streaks).
- Pour into prepared pan and spread batter evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Combine evaporated milk, condensed milk and 1/4 cup heavy cream in a small pitcher.1 Can Evaporated Milk, 1 Can Sweetened Condensed Milk, 1/4 Cup Heavy Cream
- When cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture all over the cake, especially around the edges.
- Allow the cake to absorb the milk mixture for 30 minutes in the refrigerator.
- Whip heavy cream with the sugar and vanilla until thick and spreadable.1 ¾ Cup Heavy Whipping Cream, 3 Tablespoon Sugar, 1 teaspoon Vanilla
- Spread over the top and sides of the cake.
- Cut into squares, top with sliced strawberries, chocolate and cinnamon and serve.1/2 Pound Strawberries, Chocolate, Cinnamon
Notes
Nutrition
Recommended Products
Beenz
This is not a chiffon cake, it’s a fatless sponge cake. No wonder you found them dry. In French bakeries, Genoese – which is what this is – is always moistened with syrup before assembling. Chiffon cakes have oil and are moist and light at the same time. You need to go back to Culinary School.
Sweet Basil
Hello! This was written by a guest blogger and is quite dated. I’ll have to revisit it and see about getting everything updated. Thank you for bringing this to our attention.
Tas
Hey ,
Can I freeze soaked/ drenched in 3milk mixture tres leches ?
Will it be fresh on thawing ?
Sweet Basil
Hi Tas! You can freeze the whole soaked cake and it thaws and tastes great. Is that what you are asking? Sorry if I misunderstood!
Holly Reedy
Y’all – omg. Made this tonight – SO GOOD. Ended up pouring all of the milk mixture on the cake instead of saving a cup of it – turned out perfect! Already decided we’re having it for breakfast in the AM!
Sweet Basil
Tres Leches Cake for breakfast…count me in! Thank you for the feedback Holly!
Margie
can you make this a day ahead. Should I wait to the day of the party to pour milk mixture on top and top with whipped topping?
Sweet Basil
I believe it only gets better with time actually!
dina
i’ve been craving this cake. yum!
Lacey
I made this for my husband for his birthday. We had not had any since leaving Miami and never home made. It came out delicious. The only problem was I over whipped my frosting just a tiny bit. Also I used traditional maraschino cherries, but I think the strawberries a much better idea.
Lacey
Also I used all the milk mixture on the cake. They are usually very wet when I have purchase at a bakery. It was fine just that way.
Georgia @ The Comfort of Cooking
Tres leches has been on my must-make list for a while now and yours looks SO perfect, Carrian! I can’t wait to try it soon!
Georgia @ The Comfort of Cooking
Oops – meant to say “Amber” haha. Thanks for sharing, ladies!
Amber
It’s all good, thanks! You should definitely try it because we loved it!
Rocky Mountain Woman
That does look wonderful…
Amber
Thanks so much!
Katrina McCoy
My son’s favorite. Can’t wait to make it. Looks yummy & beautiful, nice styling.
Amber
You’ll have to let me know if your son approves. Thanks!