Tres Leches Cake Recipe

Tres Leches Cake

Serves 12

"Tres leches" refers to the three types of milk soaked into this custard-like sponge cake, resulting in a light and delicious dessert, popular across Latin America.


  • 1 1/2 cups all-purpose flour, more for dusting pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon
  • Toasted unsweetened coconut flakes


  1. Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
  2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer, cream butter and sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating well on medium speed after each addition. Mix in vanilla.
  4. With a spatula, fold in flour mixture a third at a time, just until combined. Pour batter into prepared pan. Bake 25 to 30 minutes or until a pick inserted in center comes out clean. Cool on wire rack.
  5. In a medium bowl, whisk together the three milks. Poke holes across surface of cake using a fork or skewer. Pour milk mixture slowly over top of cake.
  6. In a clean bowl, whip together heavy cream, powdered sugar, and 1 teaspoon vanilla. Spread over top of cake. Refrigerate until ready to serve, at least 30 minutes and up to 2 days. Sprinkle with cinnamon and coconut flakes before serving, if desired.


Amount Per Serving (Based on 12 Servings)
Calories: 490
Fat: 26 g
Saturated Fat: 16 g
Trans Fat: 0.5 g
Cholesterol: 150 mg
Sodium: 200 mg
Carbohydrate: 56 g
Dietary Fiber: 0 g
Sugar: 43 g
Added Sugar: 19 g
Protein: 10 g
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“Could not be more decadent - so good!”

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