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Tres Leches Cake Recipe (Three Milks Cake)

Prep Time 20 minutes
Cook Time 30 minutes


For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter or margarine
  • 1 cup sugar
  • 5 eggs
  • 1 teaspoon vanilla extract

For the Milk Cream:

  • 2 cups whole milk
  • 1 can 14 oz sweetened condensed milk
  • 1 can 12 oz evaporated milk

For the Whipped Cream Topping:

  • 1 1/2 cups heavy whipping cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • Strawberries sliced


For the Cake:

  • Preheat the oven to 350 degrees F. Grease and flour a rectangular 9” x 13” cake pan.
  • In a large mixing bowl, sift the flour and baking powder together. Set aside.
  • Using an electric stand mixer on medium speed, cream the butter and 1 cup of sugar together until fluffy.
  • Add the eggs, one at a time, and beat thoroughly. Add the vanilla extract and mix well.
  • Add the flour mixture to the batter in small batches - one tablespoon at a time. Mix until well-blended. Stop to scrape down the sides of the bowl (to ensure all the flour gets evenly mixed with the batter.)
  • Pour the batter into the prepared pan, and bake at 350 degrees for 30 minutes.
  • Remove from oven and let cool. Pierce the top of the cake with a fork. (Poke the cake all over. This will make it easier for the milk cream to be absorbed into the cake.)

For the Milk Cream (the “Tres Leches):

  • Whisk together the whole milk, evaporated milk, and condensed milk.
  • Pour over the top of the cooled cake. Allow the cake to absorb all the milk cream mixture.
  • (You may be afraid that your cake is drowning in the mix, but just wait a few minutes and you will see that every single bit of that sweet milky goodness gets soaked into the cake. You want the cake to be soaked!)
  • At this point, you can refrigerate the cake overnight, or you can continue until the next step.

Make the Whipped Cream Topping:

  • Using your electric stand mixer, combine the heavy whipping cream, 1 cup of sugar, and 1 teaspoon of vanilla extract. Beat together on low until stiff peaks appear. Then, change to medium speed and beat until it’s thick and has a “whipped cream” consistency. In other words, it’s thick and solid, and amazing.
  • Spread your homemade whipped cream on top of the cake. Spread evenly.
  • Top with your sliced strawberries (or fruit of your choice.)
  • (You can alternately use whipped cream in a can, but I think making your own cream is much more rewarding and delicious.)
  • Refrigerate until ready to serve. Enjoy!