Easy Tres Leches Cake

This rich cake gets its moist texture from soaking in milk. Serve it chilled and with whipped cream, melted chocolate, or dulce de leche. It is a simply unfussy and tasty dessert that is somewhat neutral, so it can take many variations. Of course, you can add some fruit on top or in between, fresh strawberries work really nice here, it's your choice.
Tres Leches Cake

Its origins are unknown, but some believe the inspiration for the recipe to have arrived upon South American shores on the back of cans of evaporated milk, and the cake as we know it is thought to have initially originated in Mexico, Guatemala, or Nicaragua.

The Tres Leches Cake can be from a homemade cake recipe or one made from a box mixture from the grocery store.

How to Make Tres Leches Cake

  • Start with making the cake, you can use a homemade recipe or store-bought cake mix. Allow the cake to cool before adding the milk mixture.

  • Tres Leches Cake
  • Blend your condensed milk, evaporated milk, and heavy cream together in a bowl. Mix thoroughly.

  • Poke cake several times with a fork, and slowly pour the milk mixture on the cake.

  • Tres Leches Cake

  • The milk mixture will almost cover the entire cake but will be absorbed as it sits in the refrigerator.

  • Tres Leches Cake

  • Cover with plastic wrap. Refrigerate for 4 hours or overnight before serving

  • Before serving, top with whip cream. Fruit slices like strawberries and cherries can be added to whip cream

  • How to store Tres Leches Cake
     Tres Leches Cake should be tightly covered and stored in the refrigerator. It is good for up to five days.


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    Tres Leches Cake

    Tres Leches Cake, three kinds of milk, when combined, create just the right sweetness, density for a rich cake, making it moist but not mushy.

      Homemade Vanilla Cake Recipe*
    • 2 1/2 cups all-purpose flour
    • 1 1/2 cups granulated sugar
    • 2 sticks(1 cup) unsalted butter, softened
    • 4 eggs
    • 1 tablespoon vanilla extract
    • 1 tablespoon baking powder
    • 3/4 cup milk
    • 1/2 teaspoon salt
    • Milk Mixture
    • 1 (14 oz) can sweeten condensed milk
    • 1 (12 oz) can evaporate milk
    • 1 1/2 cups heavy whipping cream
    *Note Shortcut-Use a store-bought cake mix if you are short on time, follow instructions according to the box. Then follow instructions from 4 to 7.
    1. Preheat oven to 350°F. For the Cake, mix flour, baking powder, and salt in a medium bowl. Set aside
    2. Beat butter in a large bowl with an electric mixer on medium speed for 30 seconds or until softened. Add granulated sugar and vanilla; beat until light and fluffy, scraping down sides of bowl frequently. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on medium-low speed just until mixed. Pour into greased and floured 13x9-inch baking pan.
    3. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool completely
    4. Poke holes in the cake with a fork all over.
    5. Pour milk mixture over slowly on the poked cake. Let the cake absorb the milk mixture completely in the refrigerator. Cover with plastic wrap.
    6. Refrigerate for 4 hours or overnight before serving
    7. Whip cream, caramel drizzle, sprinkle cocoa powder on, or fruit are all great toppings for cake.