Tres Leches Cake

There’s nothing better than a cold and refreshing treat in the summertime! This easy Tres Leches Cake recipe is just that – a cool, sweet treat made from a tasty sponge cake, a creamy mixture of three different milks, and homemade whipped topping. Serve Tres Leches Cake with fresh fruit for an extra refreshing dessert!

3 leches cake

Easy Tres Leches Cake

If you’ve never had Tres Leches Cake before you are in for a sweet treat! It’s the perfect dessert to share with family and friends this summer at all your barbecues and pool parties. I think the first time I had Tres Leches was at my sister’s wedding. Yep. My sister had a Tres Leches Cake for her wedding! I was skeptical when she told me her cake of choice but after my first bite, I totally understood. Oh my, this cake is divine!


In case you didn’t already know, Tres Leches is Spanish for “three milks”. No one is really sure where the recipe for Tres Leches came from, but it is popular in Latin American countries (hence the Spanish name). If you’ve ever made a poke cake before, this is super similar! The base of the recipe is a really yummy sponge cake, which you poke holes in with a fork, and cover with a creamy glaze made from 3 different types of milk; condensed milk, evaporated milk, and heavy cream. Sounds amazing, right? And trust me, it’s as simple to make as it is tasty!

How to Make Tres Leches Cake

Tres Leches Recipe

How to Make Tres Leches Cake:

  1. Start by making the cake batter. Pour batter into a 9×13 pan and bake for 20 minutes at 350°.
  2. Once the cake has cooled, poke several holes in it with a fork.
  3. Next, mix the three milks together and pour it over the cake a little at a time, letting it soak in before adding more. Then just cover and pop it in the fridge for at least 4 hours or overnight.
  4. To finish, make the homemade whipped topping by beating the heavy whipping cream with sugar and vanilla and spreading over the milk soaked cake.

You can either serve the cake immediately, or refrigerate it until you’re ready to serve. I like to top mine with fresh berries mixed with a little bit of sugar. SO yummy!

Easy Tres Leches Cake

I love this cake in the summer time because it is cold and pairs perfectly with fresh summer berries. Believe me when I say everyone will be coming back for seconds!

Here are some more summer treats you may enjoy:

Tres Leches Cake Recipe Video:

Tres Leches Cake

Tres Leches Cake Recipe

5 from 4 votes

This easy Tres Leches Cake recipe is a cool, sweet treat made from a tasty sponge cake, a creamy mixture of three different milks, and homemade whipped topping. Serve Tres Leches Cake with fresh fruit for an extra refreshing dessert!

Course Dessert
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Refrigerating Time 4 hours
Total Time 50 minutes
Servings 18
Calories 399 kcal
Author Melanie from Garnish & Glaze


For the Cake

  • 1/2 c salted butter room temperature
  • 1 c sugar
  • 1 tsp vanilla
  • 5 eggs room temperature
  • 1 1/2 c flour
  • 1 tsp baking powder
  • 1/4 tsp salt

For the Milk Glaze

  • 1/2 c heavy whipping cream
  • 1 can condensed milk
  • 1 can evaporated milk

For the Whipped Topping

  • 2 c heavy whipping cream
  • 1 c granulated sugar
  • 1 tsp vanilla

For the Garnish

  • fresh strawberries sliced
  • granulated sugar


  1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.

  2. In a small mixing bowl, combine flour, baking powder, and salt. Set aside

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy and then gradually add in the sugar and beat until fluffy. Mix in the vanilla and then one egg at a time, mixing each one completely in before adding the next.

  4. Add the flour mixture to the eggs about ½ cup at a time, mixing each addition until almost combined (scrape down sides of bowl as needed).

  5. Pour batter into pan and spread evenly. Bake for 20-22 minutes until toothpick comes out clean.

  6. Let cake cool completely and then poke all over with a fork.

  7. Mix all Milk Glaze ingredients together discard ½ cup and then gently pour over the cake in 3 batches, waiting in between for the milk to soak in. You can tilt the pan back and forth it if pools at the edges.

  8. Refrigerate for at least 4 hours or overnight.

For the Whipped Topping

  1. Whip the heavy cream, granulated sugar, and vanilla together until stiff peaks. Spread over the cake. Serve or refrigerate until ready to serve.

  2. Sprinkle strawberries lightly with sugar and mix. Let sit for 10 minutes

  3. Slice cake and top with strawberries.

For more great recipes by Melanie, head on over to Garnish and Glaze!


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Melanie Dueck

Melanie is the cook and photographer behind the blog Garnish & Glaze. When she’s not playing princesses with her two little girls, she’s experimenting in the kitchen. She takes simple ingredients and creates everything from healthy dinners to indulgent desserts.

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  1. This cake was so soft & spongy! The cream on top was so good!! I love that you can add whatever fruit you want on top. I am a chocolate person, but my hubby prefers fruity dessert, so this was right up his alley & I have to say, I loved it!

  2. lunaaaaaaaa! I made this cake in addition to my “regular” thanksgiving desserts & I must say…no one ate the “regular” stuff & I wasn’t upset. I have always wanted to make this but I thought it too hard. it wasn’t! what was hard was the waiting! I followed it almost exactly except I didn’t have a whole can of evaporated milk ( hubby & friend used a bit for their coffee) so I used coconut milk. it was awesome! since strawberries are out of season I didn’t have any but you don’t miss it. the one thing I will do is make a little extra topping…you make me want to smack you it’s so good so I smacked my 2 sons lol. I love the topping, I could eat it by itself! anyway, thank you so much an easy cake & I look forward to making more of your recipies!