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If you invite me over for dinner, I will never be rude. I will make you feel like you are the best cook in the world. You might even send me home with your recipes. Truth is: my mom raised me to always be polite to someone who has opened their home to me. But when you serve me a Tres Leches Cake (or Pastel de Tres Leches) made from a cake box and topped with Cool Whip, that’s where I draw the line. My excuse will be “I have no room for dessert,” but secretly in my head I’ll be saying, “Lord, help me!”
Tres Leches Cake (or Pastel de Tres Leches) is one of those Mexican desserts that will make you swoon (like the girls at a Beatles concert), but it has to be made right. So delicious and a great way to end a meal. It all starts with the cake. The problem with most Pastel de Tres Leches cakes is that the cake is too sweet. Then, the end product is like eating sugar over sugar. Bleh!
You also want the texture of the cake to be soft and tender. That means egg whites. Gently fold them to create the batter.
Do the hokey pokey all over the cake. This will help the milk absorb.
Another yummy dessert recipe, check out butter cake.
Next pour the milk mixture all over the cake. Let this rest in the fridge to absorb all the milky goodness.
Top it off with homemade whipped cream. It must be made with real whipping cream. You’ve got to whip it! Whip it real good! None of that stuff you find in the frozen food section.
Most places in Mexico will sell Tres Leches Cake (or Pastel de Tres Leches) sprinkled with cinnamon or chocolate powder. I like a few strawberries or raspberries. Not too many, just a few will do. You really want the milky flavors of the cake to shine and with bite of fresh fruit.. YUM! It takes this dessert to a whole new level. Tell me you wouldn’t like a slice of this cake.
Table of Contents
Tres Leches Cake (or 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 teaspoons vanilla extract divided
- 1 cup all purpose flour
- 1 ½ teaspoons 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 9-inch springform 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.
- Bake in preheated oven for 45 to 50 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.
- Set aside 1 cup of the measured milk mixture and refrigerate for another use.
- 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
Disclosure: This post contains affiliate links.
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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Let know your feedback…!
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!