Tres Leches Cake Recipe is very simple but always the first dessert to disappear at parties. From the moist cake to the decadent whipped topping, this recipe does not disappoint.
This delicious cake recipe is made with 3 different kinds of milk. It’s light, soft and the best cake you will ever make. This cake recipe is not overly sweet but is always a crowd favorite for any occasion.
I have been making it for over 10 years and it’s such an Easy Mexican Dessert Recipe. Our family also enjoys Traditional Mexican Cookies and Mexican Sweet Bread.
Table of contents
What does Tres Leche mean?
It literally means 3 types of milk cake. The recipe has sweetened condensed milk, whole milk and evaporated milk.
Needless to say it is super moist like a sponge cake and so rich and delicious. It is the perfect dessert to make for Cinco de Mayo if you want an authentic Mexican cake.
I also make Tres Leche Cupcakes and everyone loves them.
Supplies
- 9×13 pan – This is the perfect size of pan to make this cake. I like the ones with the lid so I can easily store in the fridge. Another option for cookouts or potlucks would be one of the disposable pans.
- Stand mixer or a hand mixer – Either will work just fine. I tend to use my stand mixer because it is normally already on the counter.
Ingredients
Cake
- Yellow Cake Mix. For the most traditional butter flavor, yellow cake mix is best, and it gives the cake the perfect pale yellow color.
- Milk. Whole milk is best in this recipe.
- Vanilla Extract. Pure vanilla extract is recommended.
Milk Mixture
- Sweetened Condensed Milk. Try our Sweetened Condensed Milk Recipe.
- Evaporated milk. You can also use coconut milk.
Topping
- Heavy Whipping Cream. Make sure it is cold.
- Vanilla Extract. Clear Vanilla Extract will make the prettiest topping.
- Fresh Strawberries. Sliced strawberries are optional but highly recommended for garnishing.
How to Make Tres Leche Cake
- Step 1 – Heat Oven – Go ahead and preheat your oven and spray your 9×13 pan.
Step 2. Get started making the cake. Put the cake mix, eggs and vanilla in a large mixing bowl and whisk together. Use your mixer on high speed to make sure the dry ingredients and wet ingredients are well combined.
Step 3. Next, pour the batter in the prepared pan and bake. Let the cake cool once you remove it from the oven.
Step 4. While, you are waiting for the cake to cool, make the milk mixture. Simply stir all three of the milk ingredients. It is that simple to make the white mixture.
Step 5. By now your cake should be cool and you can start poking holes all over the cake. Then pour the liquid all over the cake. Make sure it seeps down in all the holes for the best texture.
Step 6. Make the topping for the cake. Just beat the heavy cream, powdered sugar and vanilla with a mixer. You will know it’s ready when soft stiff peaks form. Fold together until smooth.
Step 7. Once mixed together, spread the topping over the cake with a spatula. Top the whipped cream frosting with sliced strawberries. Then use a sharp knife to cut the rich layers. You can sprinkle cinnamon on top if desired.
Pro Tips
- Refrigerate Cake – The cake needs to be refrigerated so it can soak up the mixture and really let the flavors blend. Overnight is best but if you are in a hurry, a couple of hours will do.
- Poking Cake – Make sure when poking the holes you are generous and don’t leave out any section of the cake. This is how the delicious mixtures gets into the cake.
- Topping the cake – I like to push the milk mixture into the holes as I spread it around. This gives the cake the best flavor.
- Poke Holes with handle of a Wooden Spoon – You can use anything you prefer to poke holes. But a wooden spoon works great. This is the perfect size for making the holes in the cake.
- Room Temperature Cake – After baking the cake, you want to make it has cooled to room temperature before adding the frosting.
- Cake Mix – We used a yellow cake mix for this recipe. But feel free to make your own cake with milk and vanilla, egg whites, flour, baking powder and salt. Using a cake mix makes this recipe so easy.
Storage
You can store the leftovers in the refrigerator for up to 5 days.
Can you Make Tres Leches Cake in advance?
The cake can be made in advance but I would wait to add the toppings until right before serving. Otherwise, it will be soggy.
While the cake will last up to 5 days in the fridge, it is best served initially within 24 hours. I would suggest not making this any sooner than a day ahead.
More Easy Cake Recipes
- Easy Pound Cake Recipe
- Chocolate Cherry Dump Cake Recipe
- Chocolate Depression Cake
- Chocolate Bundt Cake Recipe
- Lemon Pound Cake Recipe
- Mardi Gras King Cake Recipe
Once you try the best Tres Leches Cake, I think you will be hooked. Please leave a comment and star recipe rating.
Tres Leches Cake
Ingredients
- For the Cake:
- 1 package Yellow Cake Mix
- 3 Large Eggs
- 2/3 cup Milk
- 1 tsp Vanilla Extract
- For the Milk Mixture:
- 1 14 oz can Sweetened Condensed Milk
- 1 12 oz can Evaporated Milk
- 1 cup Heavy Whipping Cream
- For the Topping:
- 1 cup Heavy Whipping Cream
- 2 Tbsp Sugar
- 1 tsp Vanilla Extract
- Fresh Sliced Strawberries Optional for Topping
Instructions
- Preheat the oven to 350 degrees F and spray a 9X13 baking pan with a non stick cooking spray.
- In a large mixing bowl, combine the cake mix, eggs, and vanilla with a hand held mixer until well combine. Pour this cake batter into the 9X13 baking pan.
- Bake uncovered for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. Allow the pan to cool for 20-30 minutes until the cake is cool to the touch.
- Then in a large mixing bowl. Combine the three milk mixture ingredients.
- Use a fork or skewer to poke holes in top of the prepared cake and then pour the milk mixture over the entire cake and make sure that is seeps down into the holes in the cake.
- Refrigerate the cake (covered for at least 4 hours but overnight is preferred.
- To make the topping, beat together the heavy whipping cream, powdered sugar and vanilla extract in a large bowl with a hand held mixer or a stand alone mixer. Beat until soft peaks form in the mixture.
- Right before serving, spread the topping mixture over the top of the cake and top with the sliced strawberries (optional).
- Store the leftovers in the refrigerator for up to 5 days.
