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With over 800 five-star reviews, it’s clear that this Tres Leches Cake recipe is a fan favorite. It is the ultimate combination of simplicity and indulgence, and this version, which is made with a cake mix—proves that you don’t need to start from scratch to create a truly unforgettable dessert.
Do you love Mexican inspired desserts? Try these Churro Bars!!
As an experienced cake baker, I’ve tested countless Tres Leches recipes, and this one stands out. The cake absorbs the milk mixture without becoming too soggy which can sometimes be an issue with this kind of cake.
I’ve shared this recipe with so many people who thought making Tres Leches was complicated, and they’re always amazed at how simple it actually is. With its incredible texture, creamy milk soak, and stunning presentation, this cake is one you’ll come back to again and again.
What is Tres Leches Cake?
Tres Leches Cake is a cake that is popular in Mexico and Latin America. You can often find it on the menu of Mexican restaurants.
Tres, means three and leches, means milk…so this cake is soaked in a mixture of three milks. Whole milk, evaporated milk and sweetened condensed milk are combined to make a sweet milk mixture that is poured over the baked cake.
The cake is then served cold, covered in a whipped cream topping and fresh fruit for a refreshing and surprisingly light dessert.
Why You’ll Love This Tres Leches Cake Recipe
You’ll love this Tres Leches Cake because it starts with a cake mix, making it effortless and foolproof.
It also irresistible with a rich blend of three milks and fluffy whipped cream topping! It goes great on a Cinco de Mayo dessert table, along with these Churro Cookies and a Mexican Churro Cake.
Tres Leches Cake Recipe Ingredients
Cake-
- Vanilla Cake Mix-A perfect and simple start to a delicious cake, as well as tons of other vanilla cake mix recipes.
- Butter-Melted and added in place of oil to give the cake a rich flavor and nice texture.
- Milk-Used in place of water.
- Eggs-An extra egg is added to help give the cake a lighter texture.
Milk Mixture-
- Whole Milk-Heavy cream can be used as a substitute if needed.
- Sweetened Condensed Milk-Sold in a can in the baking section of the grocery store. This thick milk will give the mixture a nice sweet flavor.
- Evaporated Milk-Also sold in a can in the baking section of the grocery store.
Toppings-
- Whipped Topping-Homemade whipped cream can also be made if desired.
- Fresh Fruit-I love using raspberries but any kind of fresh fruit would be delightful on this cake.
How to Make 3 Leches Cake
- Combine a vanilla cake mix, 1 stick of melted butter, 1 cup of milk, 4 eggs and a teaspoon of vanilla. Mix using a hand-held mixer {or by hand} until everything is incorporated. Pour the mixture into a 9×13 pan that has been sprayed with non-stick cooking spray.
- Bake in a 350 degree oven for 25-30 minutes. You will know it is done when a toothpick inserted in the center comes out clean. Let it cool for 15-20 minutes.
- While the Tres Leches Cake is cooling, whisk together whole milk, sweetened condensed milk and evaporated milk. I like to mix it in a pitcher or something that is easy to pour. After the cake has cooled for at least 15 minutes, poke holes in it using a toothpick or skewer. I would suggest holes every half inch or so.
- Then pour the milk mixture over the top of the cake, making sure to evenly distribute it over all of the holes you poked. Refrigerate cake for at least 1 hour but preferably longer. Then cover with whipped topping and fresh fruit.
Tres Leches Cake Recipe Easy Tips and Tricks
- Let the cake cool before poking holes. If you poke holes too early, then the cake will stick to whatever you use to make the holes.
- Mix the milk mixture together well before pouring. You want the milks to be mixed well and evenly distributed over the cake.
- Allow time for the cake to refrigerate after pouring the milk on. I suggest at least an hour but overnight is even better.
- Keep the Tres Leches Cake refrigerated.
- Serve with seasonal fresh fruit right before serving.
Serving 3 Leches Cake
I would not stray from the whipped topping {or fresh whipped cream} on this Tres Leches Cake but there are many options when it comes to what to add on top of that. I love raspberries but here are a few other ideas I think you will love.
- Strawberries
- Peaches
- Mangos
- Toasted Coconut
- Pecans
- Pineapple
Frequently Asked Questions:
Can Tres Leches Cake be Made Ahead of Time?
Yes! You can make it 1 or 2 days ahead of time. In fact, I think this cake is best made the day before serving.
Is Tres Leches Cake supposed to be soggy?
A Tres Leches Cake should not be soggy. Rather, it should be the texture of a custard when serving. There will however be a puddle of milk when you cut it with a fork.
Can I freeze Tres Leches Cake?
You can freeze the cake itself once it has cooled completely for up to 3 months. Do not freeze the cake with the milk mixture poured over the top however.
Instead, thaw the cake and then pour the milk mixture over the cake. Allow the cake to absorb the milk mixture for at least 1 hour, top with whipped topping, fruit and then serve.
Do I have to use all 3 kinds of milk?
Yes, I would not make this cake without using all three kinds of milk. The combination of these three milks is what gives this cake the iconic flavor that you know and love.
Leaving one of them out may change the taste and texture of the Tres Leches cake.
Want to know what to serve with Tres Leches Cake? Try these recipes…
- Churro Bars
- Ground Beef Enchilada Skillet
- Mexican Hot Chocolate Cookies
- Easy Doritos Ground Beef Casserole Recipe
- Easy Baked Churros
- Crock Pot Taco Soup with Ground Beef
- No Bake Key Lime Pie
More From Practically Homemade
- Easy Cinnamon Rolls
- Cake Bars
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- Lemon Bundt Cake Recipe
- Easy Chicken and Dumplings Recipe
- Thick Chocolate Chip Cookies
- Mini Bundt Cakes
- M&M Ice Cream Sandwich
- Apple Crumb Cake
- Pancake Tacos
- Cornbread Casserole
- Strawberry Crunch Topping
- Peach Cobbler Pound Cake
3 Leches Cake
Ingredients
Cake
- 1 box vanilla cake mix, {15.25 ounces}
- ½ cup butter , {melted}
- 1 cup milk
- 4 eggs
- 1 tsp vanilla extract
Milk Mixture
- 1 ½ cup whole milk
- 14 ounces sweetened condensed milk
- 16 ounces evaporated milk
Toppings
- 8 ounce whipped topping
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°. Spray a 9x13 pan with non-stick spray and set aside.
- Combine cake ingredients and mix with a hand held mixer {or by hand}. Mix until all of the ingredients are nicely combined {about 2 minutes}. Pour into the prepared 9x13 pan. Bake for 25-30 minutes or until the cake is cooked through. You can tell it is finished when a toothpick inserted in the center comes out clean. Remove from the oven and cool for 15 minutes.
- While the cake is cooling combine the milk mixture and whisk. Once the cake has cooled poke holes in the top of the cake with a tooth pick or skewer. Poke the holes about about a half inch apart all over the top of the cake. Then pour the milk mixture evenly over the top of the cake. Refrigerate for at least 1 hour, preferably longer {even overnight}.
- Once the cake has refrigerated for at least an hour, top with whipped topping and fresh berries. Serve or refrigerate for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
9×13 pan? Is glass ok
Yes, it is for a 9×13 pan and yes, glass will work.
This is a really nice recipe – easy and tastes great! I followed it exactly for the cake and milk mixture. For the topping, instead of cool whip, I whipped heavy cream with powdered sugar, vanilla and a little cornstarch. Then I chopped up some strawberries and blackberries with a little orange zest, squeeze of orange and a drizzle of honey to top on the cake! It was a major success!
This sounds really good and want to try it for St Paddy’s day. Would like to know if I can add Irish cream to this or if necessary sub in this liquid for some of the 3 other milks?
I would not add it in addition to the 3 milks, I would substitute it for the whole milk.
Do you have any tips on doubling the recipe?
Use a 12×17 or 13×18 pan {with high sides} and double the ingredients. It may take a bit longer to bake.
Best recipe I’ve used
Excellent recipe. However, the recipe doesn’t state whether or not to cover the cake while the initial cooling is happening. I’ll cover for storage of leftovers, if there are any.
Thanks for the great recipe!
I would like to know if this tres leche mix can be done as cupcakes?
I have never made it into cupcakes, it might be hard to get the milk mixture into the cake.
When using a cake mix, I understand you don’t follow cake package instructions , but instead make the cake with 4 eggs, milk, and melted butter? Am I right?
Correct.
I’ve made this quite a few times. I just add slightly more liquid and add some cinnamon and nutmeg to the milk mixture and it is always a hit.
I made this twice and it was a hit both times. Thank you! Great recipe!
Thank you! I am so glad you enjoyed it.
Turns out wonderful every time ❤️
Fabulous
Will it still be the same if I use a milk alternative? Like Almond milk.
I have not tested it with any other milks so I can not say for sure.
great