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Tres Leches Cake

Recipe photo courtesy of Roland Bello

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 in combination. This luscious dessert is named "tres leches" -- "three milks" -- because it's soaked in three different types of milk.

Source: Everyday Food, June 2010
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • mjscott88
    15 FEB, 2018
    I thought this cake was easy to make and so delicious! The presentation is beautiful, I love the fresh fruit on top of the whipped cream. I used half the recommended sugar in my whipped cream and it was still delicious. I made this for my birthday!
  • suijuris94
    17 APR, 2017
    I noticed other posters' comments said the cake tasted pretty "eggy" so I reduced the number of eggs to four and the cake turned out fantastic. Seven of us devoured the w[filtered] thing in one sitting, AFTER dinner!! Next time I will probably cut the sugar in the whipped cream topping in half, as I don't like mine as sweet as the recipe calls for. Delicious cake, though. Everyone loved it.
  • 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......
    • sucioabelyahoo
      5 AUG, 2016
      You are right,the cake is popular throughout Latin America as the company had created subsidiaries in Argentina, Chile, Cuba, Mexico and Venezuela in the 1930s. Same thing with the Avocados,(Aguacates) in spanish,it grows all over the carribean not only in Mexico.
    • 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.
    • 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!
  • chelseaclynes
    4 JUL, 2015
    I have made this recipe 4 times and it is one that is requested often by our friends. They love it! It has to be one of the best desert recipes I have in my back pocket, and one of the easiest.
  • chelseaclynes
    4 JUL, 2015
    I have made this recipe 4 times and it is one that is requested often by our friends. They love it! It has to be one of the best desert recipes I have in my back pocket, and one of the easiest.
  • TimKinNYC
    18 MAY, 2015
    This was a hit at a birthday I party. A couple things: to make it even richer, instead of half and half, I used a 1/2 pint of heavy cream as one of the "leches." Also, when poking the cake, I just used a fork. Worked just as well, and much faster than a toothpick or wooden skewer.
  • 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.
  • 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.

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