If you have never made a Tres Leches Cake recipe, you are in for a treat! Picture this: a fluffy white sheet cake, poked with holes and soaked in a mixture of coconut milk, sweetened condensed milk, and evaporated milk (tres leches means 3 milks!) The resulting cake is irresistibly moist. It’s perfect for Cinco de Mayo! Originally posted May 4, 2019.
Table of Contents
- Tres Leches Recipe
- BEST Tres Leches Cake Recipe
- Tres Leches Cake Recipe ingredients
- How to make Tres Leches Cake
- What are the three types of milk in Tres Leches?
- How to serve the Best Tres Leches Cake
- How to store this Tres Leches Recipe
- Recipe for Tres Leches Cake FAQs
- The Best Tres Leches Cake Recipe Recipe
Tres Leches Recipe
So my sister Laura emailed me this Tres Leches Cake recipe last week. She said she’s been working on it and tweaking it for years, and finally feels like she has reached perfection, so of course I had to make it.
BEST Tres Leches Cake Recipe
Have you ever had a Tres Leches Cake? It’s one of the weirdest cakes you will ever make. Bake a white cake, then dump a good 4-5 cups of sugary milk over the top of it and refrigerate. It absorbs all the liquid and transforms into the most fluffy, spongey, moist cake you will ever have. I literally over baked this cake for at least 5 minutes and it still turned out incredibly delicious. I mean it’s kind of foolproof when you’re dumping a ton of milk on top of it.
I decided to make the cake in the morning, and I wanted to photograph it in the afternoon. I knew I was already breaking the rules because Laura specifically said that the cake should be made the day before you want to eat it, but what can I say, I like to walk on the wild side. Or something like that (I think this is really just code for impatience.)
So I drop off the kids for school and race home to get the cake started. I throw the ingredients together and pop the cake in the oven. I set the timer for 25 minutes.
Then I take a good hard look at the ingredient list and realize I’ve made the classic mistake that I know every single one of you have made at least once: I hadn’t technically read through the ingredient list and needed to make a trip to the grocery store. Who has Coco Crema on hand? Definitely not me. (It’s sweetened coconut cream with sugar. People use it for Pina Coladas, it’s usually sold in the wine aisle.)
So. I had 25 minutes. I can totally make a store trip in 25 minutes, right?
I head to the wine aisle to get the Coco Crema. But it’s not there. I check the beer aisle, the juice aisle, the coffee aisle, the dairy creamer aisle, it is nowhere to be found, and finally I stop to ask these two ladies who were in the wine aisle. They were clearly planning a huge party, they had 2 carts that they were filling with all kinds of booze, and had their notebooks out with their lists. I thought, if anyone in this store knows where the Coco Crema is, it’s these people.
They searched the entire aisle with me, consulted the store manager, and pulled up pictures on their phones of the different brands of Coco Crema that you can find (apparently you can buy it in a squeeze tube). We couldn’t find it anywhere. But they helped me for a solid 3 minutes and it totally confirmed my faith in humanity. Go humans.
Aaaand then my timer went off. I grabbed a couple cans of regular coconut cream and raced to the checkout.
I was fully expecting a completely over baked cake when I got home, and I wasn’t wrong. BUT it hadn’t burned and I thought, well, I’m about to dump 5 cups of milk on it, so it should be fine, right?? (I was right. That’s why this cake is really great for novice bakers!)
I ended up using coconut cream with some extra sugar instead of the Coco Crema that Laura’s recipe calls for. Because that’s all it is anyway, sweetened coconut cream. I’ve made notes in the recipe if you can’t find any Coco Crema!
After all the fuss and rush, I have to say, this cake was totally worth it. It is SO GOOD. The best part is that it can be made ahead of time. It would be so fun to make this for Cinco de Mayo!
Tres Leches Cake Recipe ingredients
Here’s a quick list of what you’ll need to make this cake. Scroll down to the recipe card at the bottom of the post for more details!
- eggs
- butter
- granulated sugar
- vanilla extract
- all purpose flour
- kosher salt
- baking powder
- baking soda
- full-fat coconut milk (1 can, don’t buy lite!)
- Coco Crema (1 can)
- sweetened condensed milk (1 can)
- evaporated milk (1 can)
- heavy whipping cream
- powdered sugar
- almond extract
- strawberries (to garnish, optional)
How to make Tres Leches Cake
Here’s the egg situation. Separate the yolks and whites, and beat the whites until they are nice and stiff.
The batter is pretty thick. Use a chopstick to poke the holes. Once it is baked, make as many holes as you can without destroying your cake! You can see that my cake is a little dark, I totally over baked it. This is the ONE CAKE that I will tell you you can save after over baking. Normally this is a death sentence for cakes!
Tres leches cake is really unique because it uses whipped cream frosting. It’s really just sweetened whipped cream with a little bit of almond extract, yum! You can use your stand mixer or a hand mixer.
What are the three types of milk in Tres Leches?
Traditionally, this cake uses evaporated milk, sweetened condensed milk, and milk/cream. But we are switching it up a little to use coconut cream instead of dairy cream. It adds a subtle flavor and richness that I absolutely adore!
How long should Tres Leches Cake soak?
It’s a lot of milk! The cake needs 4-6 hours of total time in the fridge to absorb it all. See recipe for instructions on warming the cake in the turned-off oven after adding the milk. This is one of Laura’s tips for helping the milk distribute evenly throughout the cake!
Above is a picture of the cake after is has soaked in the milk mixture for several hours. All that delicious flavor has been soaked up and absorbed into our cake.
After soaking, frost with simple whipped cream and you are good to go! You really don’t want a buttercream frosting for this cake. It’s too heavy. Whipped cream really is the perfect compliment.
Oh and don’t forget the strawberries! They are kind of essential!
How to serve the Best Tres Leches Cake
Yes! Tres leches cake is served cold. It is best made the day before you want to eat it, or at least several hours. The cake needs time to chill but also time to absorb all the liquid we’re dumping on top. Also it’s very handy that this cake needs to be covered and chilled and put out of sight in the fridge, so that I’m not stabbing my fork in and sneaking a bite every time I pass through the kitchen. Am I right or am I right??
How to store this Tres Leches Recipe
Tres Leches Cake is meant to be served cold, and should be stored in the fridge in between servings. It will last up to 2-3 days.
Unfortunately this cake doesn’t freeze well. All that milk is going to thaw out to be even more liquid-y when you take it out of the freezer, ruining the texture of the cake. It’s best to eat up this cake without reservations within a day or two of making it! No regrets, yolo!
If you haven’t tried out this unique cake yet, definitely give this recipe a try! It’s so much fun to make, and definitely fun to serve to people who have never tried it. Enjoy!
Recipe for Tres Leches Cake FAQs
The texture of Tres Leches cake is quite unique. It should not be wet and soggy to the point that it is disintegrating and falling apart. But there is definitely going to be a thin layer of milk at the bottom of your cake when you slice into it. And the cake is unbelievably moist thanks to all the liquid. If the cake has had enough time to absorb all the milk, it should hold its shape just fine. It should not taste soggy, but rather should have a texture like a pudding or custard.
A cake can sink in the middle if you overmix it, if you don’t bake it long enough, or if you bake it in the wrong size pan. Follow the instructions in this recipe for a cake that doesn’t sink!
If you make a very dense cake, then it won’t have enough air pockets to absorb the milk. If you’ve made this light, airy recipe and you’re not seeing all the milk disappear into the cake, be patient! It takes a while for the cake to soak it all up.
More of my favorite cake recipes!
- The Best Homemade White Cake Recipe of Your Life << I’m serious guys. In love.
- Cream Cheese Pound Cake << I love this recipe!
- The Best Chocolate Cake I’ve Ever Had << My #1 favorite!
- White Texas Sheet Cake << This was an unexpectedly delicious cake!
- Brown Sugar Yellow Cake with Chocolate Frosting << This is like Yellow Cake plus!
- Coconut Layer Cake << this one is really easy!
- Easy Banana Cake with Cream Cheese Frosting << Such a simple recipe but it packs a punch
- Classic White Layer Cake from That Skinny Chick Can Bake
- Strawberry Jello Cake from Real Housemoms
- White Buttermilk Cake from Melissa’s Southern Style Kitchen
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The Best Tres Leches Cake Recipe
Ingredients
For the cake
- 5 eggs, divided
- 1/2 cup butter, softened (1 stick)
- 1 cup granulated sugar
- 1 & 1/2 teaspoons vanilla
- 1 & 1/2 cups flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
For the milk
- 1 (13.6-oz) can full-fat coconut milk
- 2 cups Coco Crema*, about 1 (15-oz) can
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
For the whipped cream
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- strawberries, to garnish
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 inch cake pan with nonstick spray or rub with butter.
- In a large bowl or stand mixer, add 5 egg whites. Place the egg yolks in a small bowl and set aside.
- Beat the egg whites about 2-4 minutes, until stiff peaks form. See photos.
- Scrape the egg whites into a medium bowl and store in the fridge.
- In the same bowl that you beat the egg whites, add 1/2 cup butter and beat until smooth, scraping edges. Add 1 cup sugar and beat until light and fluffy, about 2 minutes, scraping sides halfway through. Add 1 and 1/2 teaspoons vanilla and beat well.
- Add the egg yolks one at a time, beating well after each addition.
- In a medium bowl, whisk together 1 and 1/2 cups flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/4 teaspoon baking soda.
- Get the beaten egg whites out of the fridge. Now you are going to add the flour mixture and the beaten egg whites into the butter/sugar mixture in alternating batches. (Add about half the flour to the butter mixture, stir. Then add half the beaten egg whites to the butter mixture, stir, etc, until it’s all added.) Do not over mix. Once it is combined, stop.
- Scrape the batter into the prepared pan and spread out with a spatula.
- Bake the cake at 350 degrees for 25-30 minutes, until the edges are pulling away from the sides of the cake pan, and a toothpick inserted in the center comes out with no batter on it. Don’t make a grocery store trip in this 25 minutes.
- While the cake is baking, make in a very large glass measuring cup or bowl, add 1 can coconut milk. Stick it in the microwave for 30-60 second and stir until all the lumps have disappeared. Add 2 cups Coco Crema*, 1 can sweetened condensed milk, and 1 can evaporated milk. Stir together until combined.
- When the cake is baked, remove from the oven, turn off the oven, and set a timer for 5 minutes. When the timer goes off, use a chopstick to poke holes in the cake. In Laura’s words: “Use a chopstick for bigger holes – you want a LOT of holes, to the point where it almost feels like you’re going to ruin or smash the cake but don’t actually ruin or smash the cake.”
- Once you have holes all over the cake, take 3-5 minutes to SLOWLY pour the milk mixture all over the cake. If you pour too quickly, the top of your cake will not absorb the liquid. Yes, pour all of the liquid on the cake. It seems like too much. It’s not!
- Once all the milk has been added, put the cake back in the oven that has been turned OFF and set a timer for 10 minutes. When the timer goes off, remove the cake from the oven and let cool for a few minutes on the counter. Cover well and transfer to the fridge to cool completely, and to let the liquid absorb into the cake. This will take at least 4-6 hours.
- Once the cake is completely chilled and you are ready to serve, make the whipped cream. In a large bowl or stand mixer, beat 2 cups cream on high for 2-4 minutes until soft peaks form. Add 1/2 cup powdered sugar and 1/2 teaspoon almond extract. Beat well, scraping sides and bottom.
- Spread the whipped cream over the cake.
- Garnish with strawberries that have either been hulled and chopped, or you could just slice each one in half and scatter over the cake. Top the whole cake with strawberries if you think you’ll eat the whole cake that day. If you don’t, then serve with cut strawberries, but spoon them on top of each serving. Fresh strawberries work better than strawberry sauce or sugared berries since the cake is so rich and has its own liquids already.
Video
Notes
This recipe is from my amazing sister Laura!
Can this cake be made 2 days before I serve it or will it get too soggy?
hi Diana! No, this cake is totally good on day two! Enjoy!
It’s been about 13-14 hours since I’ve put the cake in the fridge but still has not yet absorbed all of the milk.
I love this recipe so much! I made this for Mother’s Day for my Hispanic family and they loved it! My family has made me make this several times since then not only for our get together a but for their friends too!
I did swap some things. I’m allergic to almonds so I used vanilla extract which worked out really well, then I used 2/3 cup of milk (2%), 1 can of evaporated milk, 1 can of sweetened condensed milk and 1 tsp of cinnamon, because I’m not a fan of coconut and it’s a dream!
Great substitutions Kim! So glad you all enjoyed it :) Thanks so much for reviewing!
Would this cake lend well to food coloring? Curious if I could add green food coloring to make a Christmas theme dessert? Or should I add that to the whip cream maybe?
Hi Jenn! I think it would be really fun to add it to the whipped cream! You could do the cake too, but I think whipped cream would be prettier. Enjoy!
I have made tres leches with various different types of box cakes and its not bad. Nothing compares to a well baked homemade cake. But if your in a hurry u can use any kind of box cake. I tried chocolate. I liked it my Mexican wife did not. She did love the pound cake version. Its all in the milk … poke the holes , I use a fork then pour the milk. I have never used coconut cream. I will try that with some coconut flakes maybe. Also yes pineapple is used sometimes most of the ones we see in Houston have strawberries with any variety of other fruits.
Why do you put the milk soaked cake, back in the turned off oven?
Hi Pamella! The warm oven helps distribute the liquid throughout the cake!
Hello,
I live in the U.K, and follow your recipes although I have never tried making any.
I am interested in your “Tres Leches”, please can you tell me, the flour, is it self raising flour or plain flour.
Regards
Caroline
Hi Caroline! The flour is just regular all purpose flour. Enjoy!
The egg whites aren’t added to the ingredients section in your recipe. How many egg whites are required?
Hi Edwina! The recipe calls for 5 eggs, as stated in the instructions. In step two, you separate the egg whites from the yolks. So 5 egg whites, and 5 egg yolks. Then follow the recipe as stated! Enjoy!
Can this tres leches be made with a box cake?
That is a great question Jane! I haven’t tried it, and I imagine it would work just fine! Let me know how it goes if you do it!
Pound cake recipe
Hi I am a girl from México and I know this tres leches cake is authentic recipe because I made it this past weekend and it’s so so delicious my husband and I really love it !!!! I am not a good baker but this recipe is a winner thank you so much for sharing it.
Hi Maria! I’m so glad you liked the recipe, that makes me so happy to hear! It’s really hard to beat a nice moist Tres Leches cake :) Thank you so much for taking the time to comment. You are awesome!
Excellent cake!! I live in San Antonio, TX, so an authentic flavor was really important. I, too, was confused as to when to reincorporate the egg whites, but I folded them into the yolk mixture, then folded the whole egg mixture into the flour mixture. I added about a sixteenth of a teaspoon of cinnamon to the batter, and used vanilla instead of almond for the whipped cream. The tres lèches liquid was SO delicious, I squirreled away about a quarter cup for coffee creamer. Thanks so much for sharing this recipe!! Will definitely make again.
I love that you saved some for coffee creamer Sara!! Such a great idea! And I’m sorry the instructions were confusing, I have amended the recipe and hopefully it makes more sense now. I’m so glad you loved the cake, thank you so much for taking the time to review!!
For the Tres Leche, can I use this recipe for a double layer 9″ cake?
H Chelsea! This recipe doesn’t lend itself well to stacking, because the cake is meant to kind of sit in the liquid in the pan. I suppose you could try it though! If you wait the full 24 hours or maybe even more it will absorb all the liquid eventually. Let me know how it goes! And yes, this amount of batter should fit into 2 9 inch pans I think.
Hi! This recipe looks great, and I’m looking forward to trying it. However, I’m a little confused after reading the recipe note concerning coco crema vs coconut cream. You wrote, “Add 3/4 cup granulated sugar (this sugar is not called for in the recipe above, only add it if you are using coconut cream and not Coco Crema.)” However, I checked Coco Lopez coco crema from Walmart, Goya Crema de Coco, as well as an american coconut cream, and they all have almost the same amount of sugar/calories in the them. So, I’m not sure to which of those, if any, that I should add the extra sugar
Hi David! If you find a coconut cream that has sugar in it (like the Coco Crema called for in the recipe) then there is no need to use coconut cream or add any sugar to it. The recipe calls for 2 cups Coco Crema (this is sweetened coconut cream) If you can’t find sweetened coconut cream (Coco Crema is the only brand I’ve tried) then make your own by adding sugar (about 3/4 cup) to unsweetened coconut cream. It sounds like you were able to find the Coco Lopez Coco Crema at Walmart. If you have that product, ignore the recipe note. Just add 2 cups of Coco Crema. I hope this makes sense!
Hispanics eat tres leches cake with pineapple or mango garnish..fyi.
that sounds amazing! Totally trying that next time!
I have made a different recipe and then I made this one…this one was by far better and everyone has loved it. I had a lot of milk in bottom of pan, was this correct?
I’m so glad you loved the recipe Brande! No, if you let the cake sit long enough it should absorb most of the liquid. I mean there will be a little but it should be too much. Thanks so much for reviewing!!
Question: Between steps 4 and 5, do you beat the butter into the egg whites (which are in the fridge accordingto step 4), or do the egg whites get added in later?
Hi Patsy! No, don’t beat the butter into the egg whites. The whites are added into the batter alternately with the flour in step 8. Enjoy!
I’m so exciting try this recipe for my daughter’s birthday in a few weeks! I thought TRES leches would be perfect for a 3rd birthday :) I bought the ingredients already but realized I bought coco lopez and not coco crema. Do you think that would work fine or do you know if
they are similar?
That’s a fun idea Nicki! I don’t know what Coco Lopez is. check the ingredients, if it is coconut cream that has been sweetened, then you are good to go! Don’t use coconut water!