Tres Leches Cake Recipe | Pastel de Tres Leches

Hola amigos! Welcome back to Tex-Mex at Home. Today, I’m going to walk you through how to make the famous Tres Leches Cake. If you’ve ever had a slice of this soft, spongy cake soaked in three kinds of milk, you know exactly why it’s loved all across Mexico and Latin America. It’s rich but not heavy, sweet without being too much, and it melts in your mouth.

Growing up, this cake was always the centerpiece at family gatherings. Birthdays, holidays, or even just a “we felt like having something sweet” kind of day — Tres Leches was always on the table. Some stories say it came from Nicaragua in the early 20th century, when canned milks like condensed and evaporated became popular, making this kind of dessert easier to prepare on a larger scale. But the idea of soaking cakes in liquid has been around much longer, with roots tracing back to Europe and Latin America, where sponge and bread were often soaked in milk, wine, or custard. Wherever it truly began, Tres Leches has become a dessert that feels like home.

Now that we have a little bit of history, let’s get started!

This recipe serves approximately 5-7 people.

Ingredients for our Pastel de Tres Leches / Tres Leches Cake

For the cake, you will need:

• 5 large eggs

• ⅛ teaspoon salt

• ½ cup sugar

• 2 teaspoons vanilla extract

• 1 cup all-purpose flour

• 1 tablespoon baking powder

For the three-milk (tres leches) mixture, you will need:

• 1 (14 oz) can sweetened condensed milk

• 1 (12 oz) can evaporated milk

• 1 cup whole milk

For the whipped cream frosting, you will need:

• 2 cups heavy whipping cream

• ½ cup powdered sugar

Instructions for Baking Your Tres Leches Cake

Here’s how to make this delicious cake from scratch.

Step 1: Preheat your oven. If you’re using a convection oven, set it to 375°F and bake for about 20 minutes. For a regular oven, preheat to 350°F and bake for 22–25 minutes.

Step 2: Separate the eggs by placing the yolks into one bowl and the whites into another.

Step 3: Pour the egg whites into the mixer and beat them until soft peaks form. You will know when the whipped eggs are ready when you lift the whisk; the cream will hold its shape, but the tip will curl over gently like a little wave.

Step 4: Once the whipped cream is ready, add the rest of our ingredients. Start by adding the yolks one at a time, then add in the vanilla, and slowly sprinkle in the sugar a little at a time so you don’t deflate the fluffy egg whites we just made.

Step 5: Sift the flour and baking powder together, then gently fold the dry ingredients into the egg mixture until just combined. Don’t overmix it; we want a light, airy batter.

Step 6: Pour the batter into an oven dish. Once the batter is in the dish, do not remove the cake from there. We add everything on top of the cake in the same oven dish.  

Step 7: If you're using a convection oven set at 375°F, bake for about 20 minutes. If you're using a regular oven at 350°F, bake for 22–25 minutes. The key is to bake until the cake is golden on top and a toothpick inserted in the middle comes out clean. 

Step 8: When your cake is ready and still warm, poke holes all over it with a skewer or a fork. This allows the milk to soak in throughout the entire cake. When you're finished, set it aside to cool completely. 

Step 9: While the cake is cooling, let’s make our milk mixture. Whisk together the condensed milk, evaporated milk, and whole milk.

Step 10: Once the cake has cooled, gently pour the milk mixture evenly over the top until it is all used. Cover and refrigerate overnight.

Step 11: Now, prepare the lightly sweetened whipped cream. Whip the heavy cream on medium speed until soft peaks form—that means when you lift the whisk, the cream will hold its shape but the tip will gently curl over like a small wave.

Step 12: Slowly add the powdered sugar and whip until fluffy but not stiff. Spread over the chilled cake.

Step 13: Top with fresh strawberries (or your favorite fruit). Strawberries are traditional, but peaches, pineapple, mango, or even a sprinkle of cinnamon make great toppings. Slice, serve, and enjoy!

🌟 Thanks for stopping by, amigos! If you loved this Tres Leches Cake recipe, share it with a friend and let me know in the comments how yours turned out. 💬 Don’t forget to check out more Tex-Mex at Home recipes for bold, comforting flavors — and swing by the Tex-Mex at Home store for kitchen gear that makes cooking even more fun! 🎉

Frequently Asked Questions

Q: What makes Tres Leches Cake so moist?

A: The spongy cake is poked with holes and soaked in three milks: sweetened condensed milk, evaporated milk, and whole milk. This combination gives it that signature melt-in-your-mouth texture.

Q: Can I make Tres Leches Cake ahead of time?

A: Yes! Tres Leches actually tastes even better the next day. Refrigerating overnight lets the cake soak up all the milk.

Q: How do I keep Tres Leches Cake from getting soggy?

A: Make sure to bake the cake fully and let it cool before adding the milk. Pour the milk in slowly, letting it soak in stages.

Q: What toppings go best with Tres Leches Cake?

A: Strawberries are the classic choice, but peaches, pineapple, mango, or a dusting of cinnamon are all delicious options.

Q: What does it mean when whipped cream or egg whites reach “soft peaks”?

A: In baking, “soft peaks” means that when you lift the whisk or beater, the mixture will hold its shape but the tip gently curls over, like a little wave. In this Tres Leches Cake recipe, whipping the egg whites to soft peaks helps create that light, spongy texture that soaks up the milk perfectly.

Q: What does “folding in the flour” mean in this recipe?

A: Folding is a gentle mixing technique where you use a spatula to carefully combine dry ingredients (like flour and baking powder) into the fluffy egg mixture. Instead of stirring vigorously, you scoop from the bottom and turn the batter over the top. This keeps the batter airy, which is exactly what you want for a Tres Leches Cake — a spongy cake light enough to absorb all that sweet milk.