Name: Tres Leches (Milk Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 cup unsalted butter; 1 cup white sugar; 5 eggs; 0.5 teaspoon vanilla extract; 2 cups whole milk; 1 (14 ounce) can sweetened condensed milk; 1 (12 fluid ounce) can evaporated milk; 1.5 cups heavy whipping cream; 1 cup white sugar; 1 teaspoon vanilla extract

Prep Time:

15 mins

Cook Time:

30 mins

Additional Time:

15 mins

Total Time:

1 hrs

Servings:

24

Yield:

1 9x13-inch cake

Jump to Nutrition Facts

It doesn't get much more decadent than tres leches cake. Made with three kinds of milk, this classic tres leches recipe will never disappoint.

What Is Tres Leches?

A tres leches cake is a sponge cake that is soaked in three kinds of milk. Though the cake is saturated in liquid, it's not dense — tres leches is known for its light and fluffy texture.

How to Make Tres Leches

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Are the Three Milks In Tres Leches?

You'll need three types of milk to make tres leches cake at home: regular whole milk, sweetened condensed milk, and evaporated milk.

How to Make Tres Leches Cake

1. Make the cake: Sift the dry ingredients together in a bowl, then beat the butter and sugar together in another bowl. Beat in the eggs and vanilla. Pour the batter into a prepared pan, then bake until a toothpick comes out clean. Pierce the cake all over.
2. Soak in milk: Mix the three milks together in a bowl. Pour the mixture over the cooled sponge cake.
3. Top with whipped cream: Beat the whipping cream, sugar, and vanilla until stiff peaks form. Spread over the cake.

a slice of white cake with creamy-looking frosting — Yucarespo

How Long Does Tres Leches Cake?

Cover the cake tightly with storage wrap or aluminum foil, then store it in the refrigerator for up to five days.

Can You Freeze Tres Leches Cake?

Yes, you can freeze tres leches cake. However, it's best to add the whipped cream topping after the cake is thawed. Simply wrap the sponge cake in a layer of storage wrap, then in a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator, then add the whipped cream topping.

Allrecipes Community Tips and Praise

"So delicious," raves Sunnyd. "Relatively easy to make — the results are WOW! I added coconut milk rather than the whole milk. My family asked me to make it again soon!"

"I think this was a great recipe," says Kate Cedeno. "I would definitely suggest covering it with foil and letting it sit in the refrigerator for several hours before serving."

"This recipe made an amazing cake," according to Namira Anjum. "I cut it in half and it worked perfectly for a 9-inch round. The great thing is you can do it all in the pan you bake it in, so you don't have to worry about parchment paper."

Editorial contributions by Corey Williams

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Sift flour and baking powder together; set aside.
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
Mix whole milk, condensed milk, and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in.
Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick. Spread over the top of the filling. Keep cake refrigerated until serving.

Tres Leches (Milk Cake).

Tips

Serve this sweet cake topped with homemade whipped cream.

Nutrition Facts (per serving)

280	Calories
14g	Fat
35g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 280
% Daily Value *
Total Fat 14g	18%
Saturated Fat 8g	41%
Cholesterol 82mg	27%
Sodium 87mg	4%
Total Carbohydrate 35g	13%
Dietary Fiber 0g	1%
Total Sugars 28g
Protein 6g
Vitamin C 1mg	4%
Calcium 139mg	11%
Iron 1mg	3%
Potassium 173mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.