Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Tres Leches (Milk Cake) Recipe (with Video)
Tres leches milk cake features delicious preparation with moist sponge cake layer that perfectly soaks up sweet milk mixture made with traditional ingredients for authentic results. This comprehensive recipe includes video guidance that ensures proper technique while the sponge cake base provides ideal absorption for maximum flavor development. The sweet milk mixture creates distinctive taste and texture that defines authentic tres leches preparation.
This delicious tres leches cake has a moist sponge cake layer that soaks up a sweet milk mixture made with three types of milk: whole milk, condensed milk, and evaporated milk. Top the cake with whipped cream to make a decadent Mexican dessert that’s excellent for milk lovers!
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hr
Servings:
24
Yield:
1 (9×13-inch) cake
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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 until light and fluffy. 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.
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
“I didn’t change a thing and it came out perfect!” raves Johnnie. “My husband took it to work and they said it was better than the restaurants versions.”
“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 is my favorite cake ever and it is always a hit!” according to christine. “Always let the cake sit overnight in the fridge…letting the cake soak up the milk makes it even better! I also recommend using either eggnog or coconut milk. This is such a versatile recipe with millions of ways to make it your own!”
Editorial contributions by Corey Williams
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Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 large 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
Gather the ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
Sift flour and baking powder together; set aside.
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Beat sugar and butter together in a large bowl with an electric mixer until lighter in color and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended.
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Pour batter into the prepared pan.
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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.
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Mix whole milk, condensed milk, and evaporated milk together in a bowl.
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Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in.
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Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick.
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When milk mixture has soaked in, spread cream on top of the cake.
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Keep cake refrigerated until ready to serve. Sprinkle ground cinnamon over top of the cake before slicing. Enjoy!
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Nutrition Facts (per serving)
| 280 | Calories |
| 14g | Fat |
| 35g | Carbs |
| 6g | Protein |
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| 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 | 11% |
| Vitamin C 1mg | 1% |
| 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.
