Tres Leches Cake

Hailing from Latin America, this tres leches cake gets its name from incorporating three kinds of milk: evaporated, condensed, and regular whole milk.


  • Unsalted butter (for pan)
  • 1½ cups all-purpose flour plus more
  • 1 tablespoon baking powder
  • ¼ teaspoon ground cinnamon
  • 2½ teaspoons vanilla extract, divided
  • 1 cup evaporated skim milk
  • 1 cup sweetened condensed milk

Recipe Preparation

  • Preheat oven to 350°. Butter and flour bottom and sides of a glass 13x9" baking dish.

  • Whisk 1½ cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7–8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 tsp. vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.

  • Bake cake for 25 minutes. Reduce heat to 325°; continue baking until cake is golden brown and middle springs back when pressed, 20–25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.

  • Whisk ½ tsp. vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.

  • Invert a platter on top of cake. Lift rack and gently invert cake onto platter. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.

Nutritional Content

One serving contains: Calories (kcal) 230 Fat (g) 8 Saturated Fat (g) 5 Cholesterol (mg) 65 Carbohydrates (g) 35 Dietary Fiber (g) 0 Total Sugars (g) 26 Protein (g) 16 Sodium (mg) 160Reviews SectionI'm confused. In the second paragraph (why oh why can't y'all separate the instructions into steps) it says alternate adding in 'the milk'. Then in the end of the recipe it says mix together the vanilla, evaporated milk, and 'remaining ingredients'. Is it saying to add the entirety of the whole milk into the batter and then later on in the recipe the other milks are used to soak the cake?BOMB. i use 1 cup of sugar instead of 1 and 1/s cup but still comes out bomb.coleman909Pinon Hills CA01/06/20This is a very good tres leches cake with a cake base that is not too eggy. I reduced the sugar to 1/2 cup just so the cake is not overly sweet. I was a bit confused about when to stop beating. After making the cake and reading some other recipes, it indicated I should mix the flour and milk with a spatula. I think my cake turned out a bit flat because I kept mixing with the electric beater -heads up fellow non-experienced bakers!The cake's flavor was really good, just a tad too sweet. I agree with other reviewer: take the cake out after the first 25 minutes, the bottom of my cake actually burned a little. For some reason the cake did not rise as much as it should have. Not too be focusing on the cons, but the recipe was written in a confusing way and I was unsure what was included in "add milk in two additions" and what was included in "evaporated milk and remaining ingredients". When you make a tres leches cake you gotta be specific regarding the types of milk being used!! LolAnonymousAnn Arbor, MI01/21/19For me the tres leche cake turned out fabulous but when I cooked it at 350 for 25 minutes my cake was almost done and when I turned it down to 325 I did not cook it for another 25 minutes or it would have been way over cooked. I don't remember how much longer I cooked it and I just kept checking it by sticking cake tester in it and took it out of oven when tester came out clean. This cake if not overcooked is better than any Latino Bakery cake!!remnant3333Tennesee06/07/18

Authentic Tres Leches Cake Recipe (Pastel De Tres Leches)

In honor of Hispanic Heritage Month, I decided to share my authentic tres leches cake recipe! This Mexican dessert is a fluffy vanilla cake filled with condensed milk and topped with a homemade vanilla whipped cream frosting. Served with sliced fruit, this tres leches will impress everyone!

As someone who was born and raised in Mexico, I've found that there aren't many differences in how people from other Latin-American countries were raised our roots, customs, and traditions are very alike. It’s actually funny when you meet someone from another country and find out that you watched the same TV shows or ate the same snacks as kids.

At the end of the day, it’s the simple things that connect us the most, like enjoying a cup of coffee with our friends and family! When you invite someone over for a cup of coffee in Latin America, you know that hours of good conversation will follow. I remember that my mom would always offer visitors something cold to drink or a hot cup of coffee, depending on the weather.

And when I say “coffee”, I don’t mean the kind that you grind and brew in a coffee machine. No, we were brought up drinking Nescafe. Yes, Nescafe, the granulated coffee that only needs hot water and “La Lechera” to make a good cup of “Café con Leche” almost instantaneously.

Even today, you can go to any Latin store and see people buying the exact same things that you’ve lived with for as long as you can remember, products like:

All these products are now readily available almost everywhere, starting from your local Walmart store!

How to Make Tres Leches Cake with a Cake Mix

Combine a vanilla cake mix, 1 stick of melted butter, 1 cup of milk, 4 eggs and a teaspoon of vanilla. Mix using a hand-held mixer until everything is incorporated.

Pour the mixture into a 9吉 pan that has been sprayed with non-stick cooking spray and bake in a 350 degree oven for 25-30 minutes.

You will know it is done when a tooth pick inserted in the center comes out clean. Let it cool for 15-20 minutes.

While the tres leches cake is cooling whisk together 1 1/4 cups milk, 1/2 cup heavy cream, 1-14 oz. can sweetened condensed milk and 1-16 oz. can of evaporated milk. I like to mix it in a pitcher or something that is easy to pour.

After the cake has cooled for at least 15 minutes, poke holes in it using a toothpick or skewer. I would suggest holes every inch or so.

Then pour the milk mixture over the top of the cake, making sure to evenly distribute it over all of the holes you poked.

Refrigerate cake for at least 1 hour but preferably longer. Then top with Cool Whip and fresh fruit.

Can Tres Leches Cake be Made Ahead of Time

Yes! You can make it 1 or 2 days ahead of time. This will actually give it longer to soak up all of the milk and be ultra moist.

You can either top with the cool whip ahead of time or top with the cool whip and fruit just before serving.

I have cut it into 12 pieces but you could easily get 16-20 pieces of Tres Leche Cake, depending on how big of servings you prefer.

The flavor and texture is spot on. It will go perfectly with whatever you decide to serve for Taco Tuesday or…you could do what I always suggest and have dessert first!

Keto tres leches cake


  • 3 3 egg eggs
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 1 tbsp 1 tbsp coconut flour
  • 2 tbsp 2 tbsp heavy whipping cream
  • 1 tsp 1 tsp baking powder
  • ½ tsp ½ tsp cream of tartar or lemon juice
  • ½ cup (3 2 &frasl3 oz.) 120 ml (110 g) erythritol
  • unsalted butter to grease the baking dish
  • ½ cup 120 ml heavy whipping cream
  • ½ cup 120 ml unsweetened almond milk
  • 2½ tbsp 2½ tbsp powdered erythritol
  • 1 tbsp 1 tbsp vanilla extract
  • 1 pinch 1 pinch salt
  • ¼ tsp ¼ tsp xanthan gum
  • ½ cup 120 ml heavy whipping cream
  • 1 tsp 1 tsp cream cheese at room temperature
  • 2 tsp 2 tsp powdered erythritol

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Instructions are for 8 servings. Please modify as needed.



Whipped Cream

You can use the oven instead of the microwave if you prefer. In that case, preheat the oven to 350ºF (175°C). Bake the cake for 25 to 30 minutes, until the center of the cake is cooked.

Why use the tiny amount of cream cheese in the whipped cream? It's because if you are not going to serve the dish straight away, the cream cheese helps to keep the whipped cream smooth and fluffy for longer.

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What is the almond flour conversion to cups?

We recommend using weight rather than volume for dry goods as it can vary too much if your almond flour is packed dense or left looser.

Is there any way to make this dairy free?

Well. it is called "tres leches", so the whole point of it is a milk-soaked sponge. This one might not be the best recipe to try to make dairy free. That said, you could probably sub out coconut milk and/or coconut cream for the heavy cream and see what happens.

Looks so good, can I replace the sweetener with xylitol and is xantham gum necessary?

You could replace the sweetener, although I'm not sure it would have the same ratios.
You could try omitting the xanthan gum, but it acts as a thickener, so the consistency may not be the same.
However, you may be able to cook the sauce down to thicken it a little.

When I have sugar cravings, this is my "must have" recipe. I half the sweetener, I have sometimes used coconut milk and always used Psyllium Husk(can't find Xantham gum in London shops yet). Turned out perfectly.

Awww!! Sweet :) Thanks for sharing your tip!

This is now my favourite keto cake recipe. Easy, moist, and so tasty. I put in a bit of psylium husk to replace xanthum gum the first time I made it (but I don't think this is needed). Also cooked in the oven as instructed. If you are thinking to try a new cake this is the one.

Awesome! Thanks for the feedback!

I don’t have a 6 by 9 baking pan, nor does any store by me. Help please and thank you.

Will it gets thicker when I add the sauce and let it absorb?

My cake is not nearly as thick as the picture. very thin. The only difference is I used an 8x8 glass dish because I didn't have a 9x6. Would that really
make that much of a difference?
Will it gets thicker when I add the sauce and let it absorb?

An 8x8 dish would have a volume of 64, while a 9x6 is 72 so if anything it would be just a little thicker.

When I have it set for 8 servings in US measurements, it tells me I need 1/32 ounce of almond flour. In metric, it tells me .75 grams. Is that correct?

That does look odd! I will ask the recipe team to please check the amount of almond flour needed for this recipe.

Actually 9x6=54 thus why it’s thicker than in 8x8=64 dish ☺️

Thank you for the correction :)

Hear so many negative health risks to erythritol it puts me off using it.

Can I use liquid stevia for recipes that require "erythritol"?
Hear so many negative health risks to erythritol it puts me off using it.

In some recipes, the volume of the dry granulated sweetener is required. You can read our guide to sweeteners to see links to studies about erythritol and why we recommend it over other options.

Erythritol feeds the bad bacteria in our microbiome, most studies state that erythritol is fine because most of it has left the digestive system before it gets to the small intestine.

This is fine for people who have a healthy microbiome (the vast majority do not), but for the majority of us, the biome moves to the small intestine where the erythritol feeds it, so for people who suffer from bloating and digestive issues and/or SIBO, taking erythritol in any form is not a wise move.

We are only as healthy as our gut, that's why most are not healthy, including myself.

Your article doesn't mention this.

I've read it.
Erythritol feeds the bad bacteria in our microbiome, most studies state that erythritol is fine because most of it has left the digestive system before it gets to the small intestine.
This is fine for people who have a healthy microbiome (the vast majority do not), but for the majority of us, the biome moves to the small intestine where the erythritol feeds it, so for people who suffer from bloating and digestive issues and/or SIBO, taking erythritol in any form is not a wise move.
We are only as healthy as our gut, that's why most are not healthy, including myself.
Your article doesn't mention this.

Under the erythritol section in our sweetener guide, one of the Cons listed is that "It can cause bloating, gas and diarrhea in some people." If you have issues with it personally, it would certainly be best to avoid using it.

I am allergic to coconut. May I use something else to substitute or not use it? Thank you!

You may try substituting 2 tbsp of oat fiber for the 1 tbsp coconut flour. The recipe has not been tested with this change.

Thank you! Will try! Can you explain the purpose of the coconut flour? Is it to help absorb the sauce? Thanks!

Hi, Jordan! It works with the almond flour to make the cake.

Would psyllium husk powder be suitable to use rather than Oat Fiber (it’s easier for me to obtain)? Please advise and thanks for all this great advice!

Unfortunately psyllium is not a good sub for oat fiber as they behave very differently in baked goods. You could try using almond flour but the recipe team developed this with some almond flour and some coconut flour so it may not be a guaranteed good result. Here's our guide to low carb baking ingredients to help learn about what ingredients do what in baked goods and what may work as a substitute.

Hi! I downloaded the app and for this recipe it’s saying that for the sauce you need 2 tbsp heavy whipping cream and for the cream 2 tbsp of heavy whipping cream, which it doesn’t make sense. Sorry, but I find the app have many faults in it.

I am looking at the Android app and it's the same as the recipe on the website. The sauce is poured over the cake before it refrigerates and then the whipped cream is added when you're ready to serve.

Me and my wife just did it, exactly according to the instructions. It's MARVELOUS! Thank you!!

Great! So glad it turned out well for you!

Can I use monkfruit sweetner in this recipe,? Thank you.

Sure! Just keep i mind that the ratios may not be the same based on the level of sweetness.

  • 1 cup all-purpose flour
  • ½ cup white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs, at room temperature (see Tip)
  • ½ cup granulated sugar plus 1 tablespoon, divided
  • 2 teaspoons vanilla extract
  • ½ cup low-fat milk
  • 1 (14 ounce) can low-fat sweetened condensed milk
  • 1 (12 ounce) can low-fat evaporated milk
  • 1 cup heavy whipping cream
  • Sliced strawberries for garnish

Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.

Combine all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat eggs, 1/2 cup sugar and vanilla in a stand mixer fitted with a paddle attachment (or with a hand-held electric mixer) on medium-high speed until very light and fluffy, about 10 minutes. Add half the flour mixture mix on low speed until combined. Add milk and then the remaining flour mixture mix until just combined. Evenly spread the batter into the prepared baking dish.

Bake the cake until lightly browned and springs back when gently pressed in the center, 20 to 25 minutes. Cool in the pan on a wire rack for 25 minutes.

Whisk condensed milk and evaporated milk in a medium bowl. Poke holes all over the cake with a fork. Slowly pour the milk mixture over the cake and around the edges. Cover and refrigerate at least 2 hours and up to 1 day.

Just before serving, beat cream in a medium bowl with an electric mixer until soft peaks form. Add the remaining 1 tablespoon sugar and continue to beat until stiff peaks form. Spread the whipped cream over the cake. Top with strawberries, if desired.

Tip: To bring eggs to room temperature set them out on the counter for 15 minutes or submerge (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

To make ahead: Prepare through Step 4 and refrigerate for up to 1 day finish with Step 5 just before serving.

Tres Leches Cake

This Tres Leches Cake recipe is the perfect light and airy dessert and a Latin American favorite. Tres Leches means "three milks" and is a sponge cake that contains three different types of milks. It's basically the original poke cake.

How do I make the cake?

At first glance, the cake seems more advanced than most, but it's not too difficult. A classic tres leches is made with a sponge cake. It's much lighter and not as dense as a traditional cake. The trick is in the egg whites. Be sure to beat them well into stiff peaks and then fold them in, ever so gently, into the cake batter. The goal is to not deflate them while folding so that the cake bakes up nice and tall with lots of lift!

Can I make this in advance?

Yes! You can make the cake a day ahead before poking it with holes and store it tightly wrapped at room temperature. The cake also benefits from sitting in the refrigerator to absorb all of the milk and can be done ahead of time. It needs at least 1 hour, but can sit in the fridge overnight before frosting and serving.

What are the 3 milks?

We use sweetened condensed, evaporated, and whole milk. Some recipes use heavy cream in place of whole milk, but we feel the mixture is already so decadent and that milk helps balance it. Plus, we use heavy cream for the topping so it still makes it way in there.

How do I serve it?

Tres leches is best served cold. After pouring in the milk mixture refrigerate the cake for at least an hour. This lets all of the milk absorb into the cake and becomes the most refreshing dessert. It's perfect topped with cinnamon-sugar and strawberries.

What's the best way to store Tres Leches cake?

This cake is best stored in the refrigerator with a lid or plastic wrap and will be good up to 3 days.


1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs , separated
1 cup granulated sugar , divided
1/3 cup whole milk
1 teaspoon vanilla extract
12 ounce can evaporated milk
14 ounce can sweetened condensed milk
1/4 cup whole milk
For the whipped topping:
1 pint heavy whipping cream , for Whipping
3 Tablespoons granulated sugar or powdered sugar
1/2 teaspoon vanilla extract
ground cinnamon , for topping
US Customary – Metric
Preheat oven to 350 degrees F. Lightly spray a 9吉” pan with non-stick cooking spray.
In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the eggs into two separate bowls.
Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix).
Use electric beaters to beat the egg whites on high speed. Gradually add the remaining 1/4 cup of sugar as you mix and continue beating until stiff peaks.
Fold egg whites into the batter gently, just until combined. Pour batter into prepared pan. Make sure to smooth it into an even layer so your baked cake doesn’t have divots in it.
Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
*Depending on your oven and the pan you use, this cake may cook faster! Keep an eye on it around 25 minutes

Ingredients for tres leches cake:

Here we have 4 sets of ingredients, first set is for making the sponge cake. Some people like making tres leches using a buttery pound cake, I like the spong cake more in tres leches.

Second set is the milk syrup or the soaking liquids and this usually is a combination of evaporated milk, condensed milk and heavy cream. Third set is for the fluffy whipped cream layer and the last set of ingredients is for making the caramel.

Tres Leches Cake

Preheat oven to 350F. Spray sides and bottom of 9x13 inch pan with baking spray.

Step two

In a large bowl beat cake mix, water and eggs using handheld mixer on low speed for 30 seconds Beat on medium speed for 1 minute.

Step three

Pour batter into pan and bake for 18 to 20 minutes or until toothpick inserted into center comes out clean.

Step four

Remove from oven and cool in pan on wire rack for 10 minutes. Poke holes in cake with fork, 1/2-inch apart. Leave cake in pan.

Step five

Blend milk and contents from small packet in a small bowl with wire whisk until completely dissolved. Slowly pour mixture over top of cake. Cover with plastic wrap and refrigerate at least 2 hours.

Step six

In a medium bowl, whip heavy cream and sugar together using handheld mixer until light and fluffy and it holds soft peaks, 3 to 4 minutes. Spread evenly on top of cake top cake with fruit, if desired. Slice and serve!

Tres Leches Cake

Dulce de tres leches, a sweet cake soaked with three kinds of milk, has long been popular throughout the Americas, particularly in Latin American communities. This recipe produces an especially airy sponge cake, which gets soaked in sweetened condensed milk, evaporated milk and whole milk, and then topped with cinnamon-flecked whipped cream flavored with vanilla and dark rum.

There are many possible variations: Use coconut milk and cream to make it dairy-free many stores carry canned coconut sweetened condensed and evaporated milks. Replace some of the milk with coffee, for a cafe con tres leches cake. Top it with fresh or roasted fruit to offset the sweetness, or add a layer of cajeta or dulce de leche if your sweet tooth wants more.

Make Ahead: The cake can be made 1 day ahead, cooled and covered, and soaked up to 1 hour before serving. The cake can also be soaked up to 5 days in advance, with or without the whipped cream topping

Storage Notes: The finished tres leches cake can be refrigerated, covered tightly, for up to 5 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-18 servings makes one 9-by-13-inch cake


Make the sponge cake: Position a baking rack in the middle of the oven and preheat it to 350 degrees. Grease the bottom — but not the sides — of a 9-by-13-inch baking pan with oil. (Leaving the sides ungreased gives this very airy cake batter something to cling to as it rises.)

In a stand mixer bowl fitted with the whisk attachment — or, if using a hand mixer, in a large bowl — combine the eggs, sugar, baking powder and salt. On medium speed, whisk until ingredients are well combined, about 1 minute, then beat on high speed until mixture is pale, fluffy and tripled in volume, 4 to 8 minutes. (This takes just under 5 minutes in a 6-quart stand mixer, but closer to 8 minutes using a handheld electric mixer.)

Lower the mixer speed to medium-low and slowly pour in the 1/3 cup of oil. Lower the mixer speed to low, and sprinkle in the flour, a little at a time, just until the batter has absorbed it all. Turn the mixer off and, if using the stand mixer, remove the bowl. Using a plastic spatula, gently fold the batter over itself a few times to ensure all of the flour is incorporated and the batter is smooth.

Pour the batter into the prepared pan and, using an offset spatula, gently spread the batter so it fills the pan in an even layer. Bake for 25 to 30 minutes, or until the cake is light golden brown and springs back when lightly pressed in the center with a finger. (The cake will not shrink away from the sides of the pan.) Let the cake cool on a wire rack for at least 1 hour. Using a fork or skewer, pierce the cake 8 to 10 times evenly across its surface — this will help it absorb all of the milk soak.

Make the milk soak: In a large bowl, combine the sweetened condensed milk, evaporated milk, whole milk, vanilla and rum, if using. Using a whisk or a spoon, stir until smooth, for about 30 seconds. Set aside or refrigerate until the cake has cooled.

Once the cake is cooled, gently pour the milk soak evenly over the surface of the cake. It will look like there’s too much milk at first, but the cake will absorb it all. Cover and refrigerate for at least 1 hour, overnight or up to 5 days before serving.

Make the whipped cream: When ready to serve, in a stand mixer bowl — or if using a hand mixer, in a large bowl — combine the heavy cream, confectioners' sugar, cinnamon, salt and rum, if using. Beat on medium-high speed until soft peaks form, 2 to 5 minutes. Spread the whipped cream over the surface of the chilled cake, then slice the cake into squares and serve.