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A slice of tres leche cake topped with whipped cream on a black plate.
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Easy Tres Leche Cake

A delicious Mexican sponge cake that is soaked in a three milk mixture and topped with a homemade whipped cream frosting. A treat for Cinco de Mayo, Mother's Day, and family celebration.
Course Dessert
Cuisine Mexican
Keyword Homemade Tres Leches Cake, Mexican Milk Cake, Tres Leches Cake
Prep Time 15 minutes
Cook Time 35 minutes
refrigerate 12 hours
Total Time 12 hours 50 minutes
Servings 12 servings
Calories 715kcal
Author Eileen Kelly



How to make Tres Leche Cake

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup canola or vegetable oil Note 1
  • 1 cup granulated white sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ cups whole milk note 2

Milk Mixture

  • 12 ounce can evaporated milk
  • 14 ounce can sweetened condensed milk
  • 1 ½ cups heavy whipping cream

Homemade Whipped Cream Frosting


For the Cake

  • Preheat the oven to 350°F. Either butter or spray using non-stick baking spray a 9" x 13" baking pan. Set aside.
  • In a medium-size mixing bowl, stir together the flour, baking powder and salt.
  • In a large mixing bowl, cream butter, oil, and sugar until well combined, about 3-4 minutes. Note 3
  • Add eggs, one at a time, beating after each addition to blend each egg into the batter
  • Then, stir in vanilla extract.
  • Gently fold half of the flour mixture into the wet ingredients, then add the milk, then add remaining flour mixture.
  • Pour batter into prepared baking pan. Bake for 35-40 minutes, until an inserted toothpick comes out clean.
  • Once cake is cool, use a skewer to poke holes all over the cake.

Milk Mixture

  • In a small mixing bowl, combine evaporated milk, sweetened condensed milk and heavy whipping cream until completely combined.
  • Pour the milk mixture over the cake and then refrigerate until completely cooled. (Overnight is best.)

Whipped Cream Frosting

  • In a large chilled mixing bowl, add heavy whipping cream. Whip on low speed, then increase to medium speed for about 2 minutes, soft peaks will form in the cream.
  • Add in the sugar and vanilla extract and whip another 1 - 2, until light and fluffy.
  • Smooth whipped cream frosting on the cake.
  • Top cake with slices strawberries or cinnamon, optional.
  • Refrigerate until ready to serve.


Note 1: Use a tasteless clear oil such as canola, vegetable, or grapeseed oil. 
Note 2: Fat equals flavor when baking. For this recipe I use full fat milk but a 1 or 2% milk can be used. I don't recommend skim milk for this recipe. 
Note 3: When combing the butter and oil, the mixture is well combined when it is pale yellow and the sugar blended.  When needed, use a spatula to scrape the sides of the bowl. 
Storage/Leftovers: If making the cake a day ahead, keep it in the refrigerator and frost a few hours before serving. 
Keep leftovers in the refrigerator for up to 3 days. 
Freezer Tips: The unfrosted cake can be frozen for up to 3 months. Wrap well in plastic wrap and then in aluminum foil. 
  • I’m not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes


Serving: 1slice | Calories: 715kcal | Carbohydrates: 70g | Protein: 12g | Fat: 43g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 223mg | Potassium: 239mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1326IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 2mg