Pastel de Tres Leches is one of the most beloved desserts in Mexico and throughout Latin America.
My aunt used to cut out recipes from newspapers and magazines and paste them into a notebook. Before she passed away, she gave me her notebook. This is one of her recipes.
It’s a light and airy sponge cake soaked in a sweet mixture of three kinds of milk. Topped with fluffy whipped cream and fresh fruit, it’s perfect for birthdays, holidays, and family celebrations.
- Preheat the oven to 350°F (175°C).
- Butter and flour the bottom of a pan.
- Beat the egg yolks with ¾ cup of the sugar for about 1 minute.
- Stir in the milk, 1 teaspoon vanilla extract, flour, and baking powder until just combined.
- In a separate bowl, beat the egg whites until soft peaks form. This is what will make the cake light and delicate.
- Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
- Fold one-third of the egg whites into the yolk mixture to lighten the batter.
- Gently fold in the remaining egg whites, being careful not to deflate the batter.
- Pour the batter into the prepared pan.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes.
- Run a knife around the edges before removing the cake from the pan.
- Allow the cake to cool completely.
- Slowly pour the remaining milk mixture over the cake, allowing it to soak in before adding more.
- Place the cooled cake on a deep serving platter.
- Use a fork or toothpick to poke holes all over the cake.
- In a bowl, whisk together the sweetened condensed milk, evaporated milk, and ¼ cup of the heavy whipping cream.
- I recommend using a deep a circular 9-inch cake pan.
- Beat the remaining heavy whipping cream with the remaining teaspoon of vanilla extract and 2 tablespoons of sugar until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Decorate with maraschino cherries, fresh strawberries, raspberries, or a dusting of cocoa powder. Refrigerate until ready to serve.
🙋🏻♀️ Frequently Asked Questions
“Tres Leches” means “three milks” in Spanish. The cake is soaked in a mixture of sweetened condensed milk, evaporated milk, and heavy cream, giving it its signature moist texture.
Yes! In fact, it’s even better after chilling for several hours or overnight because the cake has more time to absorb the milk mixture.
Yes, although it’s best frozen before adding the whipped cream topping. Wrap the soaked cake tightly and freeze for up to 2 months.
A properly made Tres Leches Cake should be very moist but not falling apart. Pour the milk mixture over the cake slowly so it has time to absorb evenly.
🫙 Storage
Store Pastel de Tres Leches covered in the refrigerator for up to 4 days. Because of the milk mixture and whipped cream topping, it should always be kept chilled. Serve cold straight from the refrigerator for the best flavor and texture.
🍰 More Mexican Desserts
- Pan de Elote
- Carlota de Fresa
- Orejas Pan
- Jericalla
- Cortadillos
- Pastel de Tres Leches
- Mexican Flan
- Pumpkin Empanadas
- Mexican Conchas
- Pineapple Empanadas
Pastel de Tres Leches is a timeless Mexican dessert that’s guaranteed to impress with every slice. Its light sponge cake, creamy milk soak, and fluffy whipped topping make it irresistible for any celebration. Once you make this homemade version, you’ll understand why it’s a favorite at birthdays, holidays, and family gatherings.
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Pastel de Tres Leches
Ingredients
- Butter and flour to butter the pan
- 1 cup sugar + 2 tablespoons
- 5 egg yolks
- 5 egg whites
- ⅓ cup milk
- 2 teaspoon vanilla extract divided
- 1 cup all purpose flour
- 1 ½ teaspoon baking powder
- 1 14-ounce sweetened condensed milk can
- 1 12-ounce evaporated milk can
- 1 pint heavy whipping cream
- maraschino cherries, strawberries, raspberries, or cocoa powder (for decoration)
Instructions
- Preheat oven to 175 degrees C (350 degrees F).
- Butter and flour bottom of a deep 9-inch circular pan.
- Beat the egg yolks with ¾ cup sugar for 1 minute.
- Stir in milk, 1 teaspoon vanilla, flour and baking powder.
- In a small bowl, beat egg whites to soft peaks.
- Slowly add ¼ cup sugar.
- Beat until firm.
- Gently fold ⅓ of the egg whites into the yolk mixture to lighten it.
- Fold in remaining egg whites.
- Pour batter into the prepared pan.
- Check after 30 minutes, or until toothpick comes out clean.
- Allow to cool 10-15 minutes.
- Run a knife along the edge of cake before removing from pan.
- Let the cake cool completely.
- Place cooled cake on a deep serving plate.
- Use a fork or toothpicks to pierce the cake in several places.
- Mix together condensed milk, evaporated milk and ¼ cup of the whipping cream.
- Pour remaining milk mixture over cake slowly until absorbed.
- Whip the remaining whipping cream, 1 teaspoon vanilla, 2 tablespoons sugar until it thickens.
- Frost cake with whipped cream and garnish.
- Store cake in the refrigerator until ready to eat.
Video
Notes
Nutrition
More Pictures
How long can you store the cake? My son’s birthday is tomorrow, and I wondered if I could make it today.
Sorry for the late response. It lasts up to 5 days, but you have to store it well. Cover it well with plastic, or if you have a special container, even better. Hope your son had a good birthday!
I made your tres leches cake for a luncheon today. Rave reviews from all attending. The directions on the milk mix was a bit confusing. I mixed the milks, removed one cup of the mix and then spooned the rest over the cake. I would suggest you spoon rather than pour it all over the cake. I did not use all the mix as it would have made the cake way too soggy rather than beautifully moist.
Glad you enjoyed this recipe. Thanks for your comment.
This turned out to be a truly decadent cake! Moist and sweet but not overly so. Even the picky eaters loved it
Glad you all enjoyed this recipe!
I haven’t tried this yet but I want to. I don’t have a springform pan, can I use a 13X9 inch rectangular pan?
Yes! You can use the 13×9.
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I’ve made this cake tres times. My son took it to his Spanish class and his teacher loved it! She said it was the best tres leches cake she’s ever had. It’s easy and delicious!
So glad you and your son’s teacher enjoyed this recipe!
Hi! Will this get mushy in a regular cake pan? I don’t have a springform pan. Thanks!
I was wondering if I baked this in a rectangular dish, if I could use all of the milk mixture instead of saving a cup for another use. Would this batter be enough to fill a 9 x 13 pan or should I use something smaller?
What size cake pan did you use? We are doing ‘Mexican’ theme for Easter Day. I’ve never made tres leches, a little nervous. Ive always LOVED the cake! Thank you!
Almost forgot! I also will need to double the recipe, and was thinking I should use a 9×13 rectangular dish ?
Hi! Yes, use a rectangular dish. You really can’t mess up this recipe for Tres Leches Cake. I think that’s why so many people like it. Even if you mess up the cake baking part, it gets soaked up in all the creaminess, hiding all the imperfections. lol. Happy Mexican Themed Easter!!
What type / size of cake pan did you use? Could you send me or post a picture please. Is it a regular round cake pan or is it deeper?I have both
Best tres leches recipe!
Hey. This looks amazing. If I wanted to make it in a rectangular pan; what size should I use? Thanks!
I first made your recipe for my husband and our friends to celebrate El Grito and this year for the pasadas everyone is requesting this dessert! Thank you for posting- it’s a new classic in our family!
You just made my day! So happy it was a hit!!
Love this recipe! It’s delicious.
Awesome! Glad you like it. 🙂
You said to refrigerate 1 cup of milk mixture for another use.
So you don’t use the whole milk mixture on the cake?
You will have leftover liquid. You can use it all if you like or use it for something else.
I used for coffee.
I first experienced this cake in Guatemala while on a mission trip. I can only say it was a memorable moment as that was about 20 years ago. I have made it at home several times and will have to say it turned out great, everyone loved it.
That’s awesome. Thank you!!
This is one of my absolute favorite cakes! I used to eat it all the time in LA, since there were plenty of Mexican food restaurants. You’ve just started the craving in me again… but in London, I don’t think I’ve ever come across it. That means just one thing – I have to make this recipe asap!
What a great lesson for a classic. Makes sense to use a springform pan too. Looks just beautiful.
I have never made Tres Leches Cake before, but it’s been on my baking bucket list for so long! Your recipe and photos have me enticed. I think I can cross it off my list this weekend! Can’t wait.
That looks delicious! I’ve never tried making tres leches cake but I bet I’d enjoy it!
One of the best cakes ever! I’m actually heading to Mexico so I’m going to be sure to try a bakery style tres leches cake, but pinning your recipe to make at home!