Prep time: 25 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: Mexican
Ingredients: 1 cup all‑purpose flour; 1½ tsp baking powder; ¼ tsp salt; 5 large eggs (separated); 1 cup granulated sugar, divided; ⅓ cup whole milk; 1 tsp vanilla extract; 1 12‑oz can evaporated milk; 1 14‑oz can sweetened condensed milk; ¼ cup whole milk; 1 pint heavy whipping cream; 3 Tbsp sugar (granulated or powdered); ½ tsp vanilla extract; Ground cinnamon (optional garnish); Fresh strawberries (optional garnish)

I made this light and fluffy Mexican-style Tres Leches Cake, where a tender sponge is soaked in a rich trio of milks and topped with airy whipped cream and a dusting of cinnamon. It’s simple to prepare and delivers a creamy, melt-in-your-mouth experience in every bite.

Why I’ll Love This Recipe

I love how this cake balances richness and lightness perfectly. The sponge is soft and porous, ideal for absorbing the sweet milk mixture without falling apart. It’s a crowd-pleaser at parties and potlucks, and I can make it a day ahead, which is a big plus.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake:

1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
⅓ cup whole milk
1 teaspoon vanilla extract

Milk mixture:

1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
¼ cup whole milk

Whipped topping:

1 pint heavy whipping cream

3 tablespoons sugar (granulated or powdered)
½ teaspoon vanilla extract

Optional garnish:

Ground cinnamon
Fresh strawberries

directions

I preheat the oven to 350°F and lightly grease a 9×13-inch baking pan.

I whisk together the flour, baking powder, and salt in a bowl.
I separate the eggs and beat the yolks with ¾ cup of sugar until pale and thick.
I stir in the milk and vanilla to the yolk mixture.
I gently mix the wet ingredients into the dry mixture.
In another bowl, I beat the egg whites until soft peaks form, then gradually add the remaining ¼ cup sugar and beat to stiff peaks.
I fold the egg whites into the batter gently, keeping as much air as possible.
I pour the batter into the prepared pan and bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean.

After the cake cools, I poke holes all over the top with a fork.
I mix the three milks together and slowly pour it over the cake, allowing it to absorb.
I refrigerate the cake for at least 1 to 2 hours, or overnight for best results.
Just before serving, I whip the cream with sugar and vanilla until stiff peaks form and spread it over the chilled cake.
I dust the top with cinnamon and garnish with strawberries if I’m feeling fancy.

Servings and timing

Servings: 12
Prep time: 25 minutes
Bake time: 30 minutes
Chill time: 2 hours (or overnight)
Total time: Approximately 3 hours

Variations

I sometimes add a touch of cinnamon or nutmeg to the milk mixture for a warm flavor.
To change things up, I’ve used coconut milk instead of regular milk for a tropical twist.
For chocolate lovers, I’ve added cocoa powder to the cake batter.
A drizzle of caramel on top gives it a delicious dulce de leche vibe.
I’ve even made a coffee-infused version by adding a bit of brewed espresso to the milk soak.

storage/reheating

I store leftover Tres Leches Cake in the refrigerator, covered tightly. It stays fresh for up to 4 days. Since it’s a milk-soaked cake, I never leave it out at room temperature for long. I don’t recommend freezing the fully assembled cake, but I can freeze the sponge cake (before soaking) for up to 2 months. To thaw, I leave it in the fridge overnight, then soak and top it fresh.

FAQs

Can I make Tres Leches Cake ahead of time?

Yes, I often make it the day before. In fact, chilling it overnight makes the flavors come together beautifully.

Why did my cake turn out too soggy?

It might be from overmixing the batter or not baking it long enough. I always make sure the sponge is fully baked and cooled before adding the milk mixture gradually.

Can I use a different size pan?

Yes, but the soaking time will vary. A smaller, deeper pan may need more time to absorb, while a thinner cake in a larger pan soaks faster.

Is this cake gluten-free?

Not by default, but I’ve used a 1:1 gluten-free flour blend with success. The texture may change slightly, but it still tastes amazing.

How do I know when the whipped cream is ready?

I stop whipping when stiff peaks form and the cream holds its shape without being grainy. Overwhipping can turn it buttery, so I keep an eye on it.

Conclusion

This Tres Leches Cake is one of my favorite desserts to make. It’s light, creamy, and bursting with rich flavor, yet not too heavy. Whether I’m serving it at a party or just enjoying a slice with coffee, it always hits the spot. It’s the kind of cake that makes people ask for seconds—and the recipe.