Tres Leches Cake
Tres Leches Cake is the ultimate dessert for anyone who loves a rich, creamy, and ultra-moist cake.
A simple vanilla cake soaks up a sweet blend of three kinds of milk, making every bite melt-in-your-mouth soft. It’s topped with fluffy whipped cream and a sprinkle of cinnamon.
This version starts with a box of white cake mix, cutting down on prep time while still delivering the signature soft texture. Whether you’re making it for a family gathering or just to satisfy a sweet craving, this recipe will quickly become a favorite.
Tres Leches Cake Recipe Highlights
- Uses a cake mix for an easy and foolproof base.
- Soaked in three milks for an ultra-moist and creamy texture.
- Gets better as it chills, making it perfect for make-ahead.
- Always a crowd-pleaser at parties and special occasions.
- Pairs well with fresh fruit, caramel, or toasted coconut.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
Batter
CAKE MIX – Using a boxed cake mix makes this recipe easy, but that doesn’t mean it has to taste like it! A white cake mix is best since it has a mild, buttery flavor that lets the tres leches soak in beautifully. If you want a richer flavor, a butter-flavored mix works great, too.
MILK – Swapping out water for whole milk in the cake mix makes a big difference. It adds richness and gives the cake a softer, more homemade texture. Avoid using skim or low-fat milk, as they won’t give the same results.
BUTTER – Instead of oil, melted butter makes the cake extra flavorful and gives it that bakery-style taste. It helps create a tender crumb and enhances the richness of the cake. If you only have salted butter, just leave out any added salt in the recipe.
EGGS – Adding an extra egg makes the cake a little more dense and helps it hold up better when soaked in the tres leches mixture. More eggs also give the cake a richer flavor and a smoother texture.
VANILLA – A little vanilla extract goes a long way in bringing out the sweet, creamy flavors in this cake. Use pure vanilla extract for the best taste, but if you only have imitation, it’ll still work.
Tres Leches
EVAPORATED MILK – This milk adds a light, creamy texture to the soaking mixture without being too thick or heavy. It has a slightly caramelized flavor that enhances the overall sweetness of the cake. If you’re in a pinch, you could use half-and-half, but evaporated milk gives the best texture.
SWEETENED CONDENSED MILK – The key to the signature sweetness of tres leches cake! This thick, sweet milk adds richness and helps the cake stay moist without making it soggy. There’s really no substitute for this one—it’s a must-have for the perfect tres leches soak.
HEAVY CREAM – The final part of the tres leches mixture, heavy cream gives the cake its ultra-creamy consistency. It balances the sweetness from the condensed milk and helps everything blend smoothly. If you don’t have heavy cream, half-and-half will work, but the cake won’t be quite as rich.
Topping
HEAVY WHIPPING CREAM – This is for the whipped topping and needs to be very cold to whip up properly. It makes the perfect light and fluffy topping that complements the rich, milky cake. For the best results, chill your mixing bowl and beaters before whipping.
POWDERED SUGAR – Used to lightly sweeten the whipped cream without making it grainy. Since it dissolves easily, it keeps the whipped topping smooth and fluffy. If you prefer a less sweet topping, you can reduce the amount slightly.
GROUND CINNAMON – A simple but classic garnish that adds warmth and just a hint of spice to balance the sweetness. A light dusting on top makes the cake look extra special.
STRAWBERRIES – The perfect contrast to the rich, creamy flavors of the cake. Fresh strawberries add a pop of color and a bright, slightly tart bite that keeps the dessert from feeling too heavy. Slice them right before serving for the best texture.
How To Make A Tres Leches Cake
Please check the printable recipe card below for more detailed instructions.
- Mix the cake mix, milk, butter, eggs, and vanilla until smooth.
- Bake at 350º Fahrenheit for 20-25 minutes, then let it cool slightly.
- Poke holes all over the cake with a fork or skewer.
- Whisk together evaporated milk, sweetened condensed milk, and heavy cream, then pour over the cake.
- Cover and refrigerate for at least 1 hour or overnight for best results.
- Beat heavy cream, powdered sugar, and vanilla.
- Spread over the cake. If desired garnish with cinnamon and strawberries.
Leftovers and Storage
STORE – Store the cake covered in the refrigerator for up to 4 days. Since it’s soaked in a milk mixture, it must stay cold. Use plastic wrap or an airtight container to prevent it from drying out or absorbing fridge odors.
FREEZE – It’s not ideal to freeze a fully assembled tres leches cake since the milk mixture can become icy and change texture when thawed. However, you can bake the cake in advance, freeze it, then thaw and soak it in the tres leches mixture when ready to serve.
MAKE AHEAD – Yes! This cake actually tastes better the next day because it has more time to absorb the milk mixture. It’s a great make-ahead dessert for parties or gatherings.
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Serving Suggestions
FRESH BERRIES – Strawberries, raspberries, or blueberries add a fresh, slightly tart contrast to the rich cake. A handful of mixed berries on the side keeps each bite balanced and refreshing.
ESPRESSO OR STRONG COFFEE – The bold bitterness of coffee cuts through the sweetness of Tres Leches Cake, making it the perfect drink pairing. A shot of espresso or a smooth café de olla with cinnamon and brown sugar complements the flavors.
TOASTED COCONUT – Sprinkling lightly toasted coconut flakes on top adds a slight crunch and a nutty depth that contrasts the soft, creamy texture of the cake.
CARAMEL DRIZZLE – A thin drizzle of caramel sauce over the whipped topping makes each bite even more indulgent. The combination of caramel and tres leches creates a dulce de leche-like flavor that takes this dessert to another level.
WHIPPED TOPPING VARIATIONS – Instead of plain whipped cream, mix in a little cinnamon or swap it for a dulce de leche-flavored whipped topping for extra richness.
Recipe Success Tips
⇨ UPGRADE THE CAKE MIX – Making a few changes will result in a bakery-style cake. Swapping out the water for whole milk, using melted butter instead of oil, and adding an extra egg makes a boxed cake mix taste richer and more like it came from a bakery. The milk adds more flavor, the butter gives it a better crumb, and the extra egg helps with structure and moisture.
DON’T SKIP THE POKING STEP – Tres leches cake is all about soaking up that sweet, creamy milk mixture. Poking holes all over the cake with a fork or skewer lets the milk seep in evenly, ensuring every bite is perfectly soft and moist.
POUR THE MILK MIXTURE SLOWLY – If you dump it all at once, the cake might not absorb it properly. Slowly drizzle the milk over the cake, making sure it has time to soak in before adding more. This prevents any dry spots.
LET IT CHILL – Refrigerating the cake for at least an hour (but preferably overnight) allows the flavors to meld together and the cake to fully absorb the milk. It tastes even better the next day!
USE COLD HEAVY CREAM FOR THE WHIPPED TOPPING – Whipping cream fluffs up best when it’s cold. If your kitchen is warm, you can even chill the mixing bowl and beaters for 10 minutes before making the whipped cream.
USE A SERRATED KNIFE TO SLICE THE CAKE – Tres leches cake is super soft and delicate, so using a regular knife can squish it down. A serrated knife helps you get clean slices without pressing down too hard.
ADJUST THE SWEETNESS OF THE WHIPPED CREAM – If you like your whipped topping less sweet, you can reduce the powdered sugar slightly. The cake itself is already quite sweet from the milk mixture, so you don’t need a heavy amount of sugar in the topping.
GARNISH JUST BEFORE SERVING – Fresh strawberries look beautiful on top, but they can release juice over time, especially if sliced. For the best presentation, add them right before serving.
SERVE COLD – This cake is best when chilled, so keep it in the fridge until you’re ready to serve. The flavors and texture are at their best when the cake is cold.
Commonly Asked Questions
Can I use a different cake mix flavor?
Yes! While white cake mix is traditional, you can use a yellow cake mix for extra richness or even a vanilla or French vanilla mix. A chocolate tres leches cake is also a fun twist!
Why is my cake falling apart?
Tres Leches Cake is meant to be very soft and moist, but if it’s completely falling apart, it may have been over-soaked or not cooled enough before adding the milk mixture. Let it cool for at least 10 minutes before pouring the milk over, and add the milk slowly.
What can I use instead of heavy cream in the milk mixture?
If you don’t have heavy cream, you can substitute half-and-half or whole milk, but heavy cream gives the best richness. Avoid low-fat or skim milk as it won’t create the same creamy texture.
Can I make a Tres Leches Cake in a round cake pan instead of a 9×13 dish?
Yes, but you’ll need two 9-inch round cake pans to hold the batter. Just divide the batter evenly and adjust the bake time, checking for doneness around 15-18 minutes.
Do I have to use fresh strawberries?
No, but fresh strawberries add a nice balance to the sweetness. You could also garnish with raspberries or a drizzle of caramel if you want a little extra flavor.
How do I prevent the whipped cream from deflating?
Make sure your heavy cream is very cold before whipping, and don’t overbeat it—stop when you see stiff peaks form. If making ahead, store the whipped cream separately and spread it on the cake just before serving for the best texture.
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Tres Leches Cake
Ingredients
Cake
- 1 box white cake mix
- 1 cup whole milk
- ½ cup butter unsalted, melted
- 4 large eggs
- 2 teaspoons vanilla extract
Tres Leches Mixture
- 7 ounces evaporated milk half a 14-ounce can
- 7 ounces sweetened condensed milk half a 14-ounce can
- ½ cup heavy cream
Whipped Topping
- 3 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- ground cinnamon for dusting
- strawberries fresh, sliced
Instructions
- Preheat the oven to 350° Fahrenheit. Grease a 9×13-inch sheet pan.
CAKE
- Mix the cake mix, whole milk, melted butter, eggs, and vanilla extract in a large bowl. Beat on low speed for 30 seconds, then increase to medium speed and mix for 2 minutes until smooth.
- Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for about 10 minutes.
TRES LECHES
- Use a fork or skewer to poke holes all over the cake.
- Whisk together the evaporated milk, sweetened condensed milk, and heavy cream in a bowl. Slowly pour the mixture evenly over the warm cake.
CHILL
- Cover and refrigerate for at least 1 hour or if possible overnight.
TOPPING
- Beat the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl on high speed until stiff peaks form. Spread it evenly over the soaked cake.
- Lightly dust the top with ground cinnamon and garnish sliced strawberries on top. Slice and serve.
Notes
Chilling
For best results allow the cake to chill overnight.Tres Leches
There are different versions of this cake. I’ve use one that makes the cake moist and delicious but not too soggy. It’s how I like it. Now, there are people who will prefer that there is tres leches mixture puddling on the plate. If you prefer that version, use the full cans of of evaporated and condensed milk. Just keep in mind that it will not be as easy to cut and look more soggy.Microwave
You can warm up the sweetened condensed milk in the microwave for about 5-8 minutes. The condensed milk will turn darker and add a caramel flavor to the mixture. It’s a fun twist but I opted to keep it simple.CHILL TIME
Since chill time can vary I do not include it in the overall time estimate.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.