Tres Leches Milk Cake is a classic Latin American dessert that is incredibly moist and delicious. This cake is soaked in three types of milk, giving it a rich and creamy texture that is hard to resist. Perfect for any celebration or just a sweet treat, this cake is sure to impress your family and friends.
Some ingredients in this recipe might not be commonly found in every household. For instance, evaporated milk and sweetened condensed milk are essential for achieving the cake's signature moistness and sweetness. Make sure to pick these up at the supermarket if you don't already have them in your pantry.

Ingredients for Tres Leches Milk Cake
All-purpose flour: The base for the cake, providing structure and texture.
Baking powder: Helps the cake rise and become fluffy.
Salt: Enhances the flavors in the cake.
Eggs: Adds richness and helps bind the ingredients together.
Granulated sugar: Sweetens the cake and helps with the texture.
Whole milk: Adds moisture and richness to the cake.
Vanilla extract: Adds a lovely aroma and flavor to the cake.
Evaporated milk: One of the three milks used to soak the cake, adding creaminess.
Sweetened condensed milk: Adds sweetness and moisture to the cake.
Heavy whipping cream: Used to make the whipped topping, adding a light and airy texture.
Granulated sugar: Sweetens the whipped cream topping.
Vanilla extract: Adds flavor to the whipped cream topping.
Technique Tip for This Recipe
When folding the egg whites into the batter, use a gentle motion to avoid deflating the whipped egg whites. This helps maintain the cake's light and airy texture. Use a spatula to cut through the center of the mixture, then lift and fold the batter over the egg whites. Rotate the bowl slightly with each fold to ensure even incorporation.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, which makes the cake lighter and more tender.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder to achieve the same leavening effect.
whole milk - Substitute with 2% milk: 2% milk can be used if whole milk is not available, though the cake may be slightly less rich.
evaporated milk - Substitute with half-and-half: Half-and-half provides a similar creamy texture and richness.
sweetened condensed milk - Substitute with homemade sweetened condensed milk: Simmer 2 cups of whole milk with 1 cup of sugar until it reduces by half to mimic the sweetness and consistency.
heavy whipping cream - Substitute with coconut cream: Coconut cream can provide a similar richness and can be whipped to a similar consistency, adding a slight coconut flavor.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural sweetener with a lower glycemic index, though it may slightly alter the flavor.
vanilla extract - Substitute with almond extract: Almond extract can provide a different but pleasant flavor profile if vanilla extract is unavailable.
Other Alternative Recipes Similar to This Cake
How to Store / Freeze This Cake
- To store your tres leches cake, first ensure it is completely cooled and the whipped cream topping is set. Cover the cake tightly with plastic wrap or aluminum foil to prevent it from drying out.
- Place the covered cake in the refrigerator. Tres leches cake is best enjoyed within 3-4 days, as the milk mixture keeps it moist and flavorful.
- If you need to store individual slices, use airtight containers to keep each piece fresh. This method also makes it easier to grab a quick dessert without exposing the entire cake to air.
- For longer storage, you can freeze the cake. First, cut the cake into individual servings. Wrap each piece tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness. Tres leches cake can be frozen for up to 2 months.
- When ready to enjoy, thaw the cake in the refrigerator overnight. This slow thawing process helps maintain the cake's texture and flavor.
- If you prefer a quicker thaw, you can leave the wrapped cake at room temperature for about 1-2 hours. However, be mindful of the whipped cream topping, as it may soften too much if left out too long.
- To refresh the cake after thawing, you can add a bit more whipped cream or a drizzle of the milk mixture to restore its moistness and flavor.
How to Reheat Leftovers
For a quick and easy method, use the microwave. Place a slice of tres leches cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent it from drying out. Heat on medium power for about 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.
If you prefer a more even reheating, use the oven. Preheat your oven to 300°F (150°C). Place the cake slice on an oven-safe dish and cover it loosely with aluminum foil to retain moisture. Heat for about 10-15 minutes, or until warmed through.
For those who enjoy a slightly crisp edge, try using a toaster oven. Preheat the toaster oven to 300°F (150°C). Place the cake slice on a piece of parchment paper or directly on the toaster oven tray. Heat for about 8-10 minutes, checking frequently to avoid over-drying.
If you're in a rush, a stovetop method can work. Place a non-stick skillet over low heat. Add a small amount of butter or oil to the skillet. Place the cake slice in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.
For a gourmet touch, use a steam method. Place the cake slice in a heatproof dish. Set up a steamer or use a pot with a steaming rack. Bring water to a gentle simmer and place the dish in the steamer. Cover and steam for about 5-7 minutes, ensuring the cake remains moist and tender.
Best Tools for Making Tres Leches Cake
Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).
9x13 inch baking pan: The pan in which the cake batter is poured and baked.
Whisk: Used to mix together the dry ingredients like flour, baking powder, and salt.
Mixing bowl: A large bowl to combine the flour mixture and the egg yolk mixture.
Electric mixer: Handy for beating egg yolks with sugar and for whipping egg whites to soft and stiff peaks.
Spatula: Useful for folding the egg whites into the batter gently.
Toothpick: Used to check if the cake is baked through by inserting it into the center of the cake.
Small bowl: For whisking together the three types of milk that will be poured over the cake.
Measuring cups: Essential for accurately measuring ingredients like flour, sugar, and milk.
Measuring spoons: Used for measuring smaller quantities of ingredients like baking powder, salt, and vanilla extract.
Refrigerator: Needed to chill the cake for at least 4 hours before serving.
Knife: Useful for cutting and serving the cake after it has been refrigerated.
Serving plate: To present the cake beautifully when serving.
Plastic wrap: To cover the cake while it is chilling in the refrigerator.
Cooling rack: Allows the cake to cool completely before pouring the milk mixture over it.
How to Save Time on Making This Cake
Prepare ingredients ahead: Measure and set out all ingredients before starting to streamline the process.
Use a stand mixer: A stand mixer can beat egg whites and heavy cream faster and more efficiently.
Pre-mix milk syrup: Combine the evaporated milk, sweetened condensed milk, and whole milk while the cake is baking.
Cool cake quickly: Place the cake in the fridge to cool faster before adding the milk mixture.
Use a piping bag: Spread the whipped cream topping quickly and evenly with a piping bag.

Tres Leches Milk Cake Recipe
Ingredients
Cake
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Milk Mixture
- 1 can evaporated milk 12 oz
- 1 can sweetened condensed milk 14 oz
- ¼ cup whole milk
Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat egg yolks with ¾ cup sugar until pale yellow. Stir in milk and vanilla.
- Pour egg yolk mixture into the flour mixture and stir gently until combined.
- In a separate bowl, beat egg whites on high speed until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
- Gently fold egg whites into the batter until just combined. Pour batter into prepared pan.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- In a small bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk. Pour over the cooled cake.
- In a large bowl, beat heavy cream with sugar and vanilla until stiff peaks form. Spread over the cake.
- Refrigerate for at least 4 hours before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Cake
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