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Tres Leches Cake

We added whipped cream and fruit to a classic tres leches cake recipe to make it undeniably delicious. You can use any fruit in season, alone or a combination. Now there's no need to visit a Mexican restaurant when you're craving a great tres leches cake recipe. Tres leches cake gets its name, which means "three milks" cake, because it's soaked in three different types of milk.

  • Prep:
  • Total Time:
  • Servings: 12
Tres Leches Cake

Source: Everyday Food, June 2010


  • 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 5 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup whole milk
  • 2 cups heavy cream
  • 5 cups fresh fruit (optional), such as oranges or berries, for serving


  1. Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.

  2. In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.

  3. Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

Cook's Note

If you use a metal baking pan, keep a close eye on the cake -- it will be done in about half the time.

Reviews (21)

  • sherbg1 13 Dec, 2014

    This is not a review but a question please. I am going to attempt to make 2 treks leeches cakes for Christmas. How long will the cake keep before serving and should I bake each separately or can I bake them together? Thank you any help.

  • Mary Yram 1 May, 2014

    It is always so frustrating when all Hispanic foods are labeled "Mexican" Tres Leches is NOT a Mexican dessert, it has been adopted by most Hispanics BUT it is a south American dish introduced into the USA Hispanic cultures with the large immigration influx of the 70s and 80s, it always shocks me when, a site of this caliber misquotes or does not give credit where it is due. By the way Flan and Churros are not Mexican either......

  • mikki07 28 Sep, 2014

    Well you may want to explain this to my entire Mexican family. We've always been proud to share tres leche cakes and churros with our non Mexican friends. We claim these desserts as our own!

  • Encryptix 10 Nov, 2014

    I agree with Mary this recipe and a few others should be labeled just as Hispanic not Mexican because it's deeply rooted in many other Latin cultures. It's like claiming black forrest cake as an american dessert.

  • rebecca_m 23 Feb, 2014

    I lived in Mexico from my early teen years to my late twenties. Tres Leches should not have an eggy taste, and some people use far more eggs and no butter. I whip the egg whites separately and mix the yolks with the sugar. I now live in France and the other reviewer's product suggestions are good but I use T65 flour mixed with T45 (cake flour) or just T45, and heavier cream. I don't serve with fruit. Another recipe on this site that is good:

  • sbinbk 3 Nov, 2013

    I hosted a Mexican Fiesta in a small village in France for 14 Brits; made two of this cake. We all loved it! For all purpose flour use Type 55 flour, condensed milk is lait concentré sucré and evap. milk is lait concentré non-sucré. I used small eggs so I didn't notice any eggy taste like a couple reviews. The heavy (whip) cream is crème entière liquide. No fresh berries readily available so used frozen mixed berries which balanced out the flavor (not too sweet). Will make again & again!

  • Happy baker 27 Jul, 2013

    This was my first time making Tres Leches. Nice moist cake. I know what the other reviewer meant by "eggy". Not sure if its meant to be the flavor we are going for in Tres Leches.

  • Happy baker 27 Jul, 2013

    This was my first time making Tres Leche. Nice moist cake. I know what the other reviewer meant by "eggy". Not sure if its meant to be the flavor we are going for in Tres Leche.

  • leahlouise 1 Jul, 2013

    I made this cake for a summer dinner party last night and it turned out wonderfully. I followed the recipe exactly, except that I poured the batter into two round springform pans, then layered them with whipped cream and strawberries in the middle and on top. It was perfect for summer and got rave reviews.

  • Deborah Nicol 17 Jan, 2013

    going to make this ill let you know

  • ktannenbaum 22 Oct, 2012

    I have made this wonderfully delicious cake numerous times and it never fails to impress me! It is so easy, and so pleasurable to devour. It also freezes well. I often serve it with fruit on the side as shown in the photo. It is easy, has great flavor, and easy to whip up with ingredients you probably already have in the refrigerator and pantry. Refreshing and rich!

  • Lucy Clevenger 19 Jul, 2012

    Delicious. My first cake I ever made. Everybody loved it

  • emmasyaya 28 May, 2012

    insanely good! i made this for a memorial day get together and topped it with strawberries and blackberries. next time i think i'll try pineapple and mangoes!

  • emmasyaya 28 May, 2012

    insanely good! i made this for a memorial day get together and topped it with strawberries and blackberries. next time i think i'll try pineapple and mangoes!

  • NinaGuerra 25 May, 2012

    So delicious! What I loved about this cake is that is not too sweet and I can eat and eat and eat!! Perfect for this summer season when all you want is something cold for dessert. For the topping I used whipped cream and chunks of canned peaches. My best friend and I ate the whole cake! This recipe is a keeper for me, I've tried lots of tres leches cakes because I live in Mexico and this is the best (second is my ex-mother in law's but don't tell my new husband!)...

  • Evelyn27 6 Dec, 2011

    This recipe is ok. The cake alone could have been better. I have another cake recipe that I use but decided to try this one. The measurements for the cake batter are exactly the same however, the method and process differ and the other one is better. This one did not fluff at all and it still tasted kind of eggy. I think I will use my other recipe next time.

  • paulakgriffin 23 Aug, 2011

    EXCELLENT! This recipe is perfect, as written. Fortunately I read the tip on reducing the baking time for dark or coated cake pans...mine cooked in 15 minutes. The shorter cooking time was also because I baked in a true convection oven. I whipped the topping in a food processor...EASY!

  • suzi_cream_cheese 1 Jul, 2011

    I followed this recipe EXACTLY and found this recipe was excellent and very EASY recipe. At first, it seemed like a lot of liquid to pour onto the cake, but it was absolutely perfect. I happened to have a similar cake pan (shown in the picture) it took about 25 minutes in my oven. I used the same combination of fresh fruit. What an impressive presentation! It quickly disappeared at our potluck and four people asked me for the recipe! This one is a keeper!!!

  • pamy 14 Jun, 2011

    This is my go-to dessert when 1) I have a large party to feed and/or 2) I want to make a great impression.
    Not only is the cake decadent and delicious, it's a real show stopper. Your guests will be wowed.
    My only change was to include a bit of clear Mexican vanilla to the whipped cream, about 1/4 tsp. This adds an intoxicating fragrance to a delicious and visually stunning cake.

  • DAFS 14 Jun, 2011

    This is one of my favorite cake since I was a little girl, it is a classic here in Mexico, just try to make a little change, instead of using condensed and evaporated with milk, substitute the milk for lyncott cream, YUMI.

  • nellsie 2 Jun, 2011

    I decided to make this on a whim because the picture in the magazine looked so delicious and the recipe looked so easy. I made it and felt overwhelmed with having an entire cake right in my house, so I decided to give half of it away to my family and keep half for myself and boyfriend. Delicious! Fattening! Me and my boyfriend fought to the bitter end over this cake and I immediately regretted giving so much of it away. I also made this cake for my father again and he just loved it.

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