Name: Classic Tres Leches Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: Mexican
Ingredients: 1 cup all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon cinnamon; ¼ teaspoon salt; 5 large eggs; 1 cup granulated sugar, divided; ⅓ cup whole milk; 1 teaspoon vanilla extract; 8 oz evaporated milk; 14 oz sweetened condensed milk; ½ cup heavy cream; 2 cups heavy cream (for frosting); 3 tablespoons powdered sugar; 1 tablespoon cinnamon sugar; 2 cups sliced strawberries (optional)

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An ultra-moist and airy sponge cake soaked in a luscious blend of three milks, then topped with fluffy whipped cream and a sprinkle of cinnamon — this is my ultimate Mexican dessert delight. Every bite is rich, creamy, and full of comforting sweetness. It’s perfect for celebrations or any time I want to treat myself to something special.

Why You’ll Love This Recipe

I love this cake for how indulgent yet light it feels. The sponge base soaks up the three-milk mixture like a dream, turning it into a moist, melt-in-my-mouth experience. It’s a showstopper at gatherings, yet surprisingly simple to make at home. Plus, I can dress it up with fresh strawberries for a fruity touch or enjoy it just as it is.

Classic Tres Leches Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 large eggs
1 cup granulated sugar, divided
1/3 cup whole milk
1 teaspoon vanilla extract

For the Three Milks:
8 oz evaporated milk
14 oz sweetened condensed milk
1/2 cup heavy cream

For the Frosting:
2 cups heavy cream
3 tablespoons powdered sugar
1 tablespoon cinnamon sugar
2 cups sliced strawberries (optional)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray or butter.
In a bowl, I whisk together the flour, baking powder, cinnamon, and salt.
I separate the egg yolks and whites into two bowls.
I beat the yolks with 3/4 cup of sugar until pale and thick, then mix in the milk and vanilla.
In a clean bowl, I beat the egg whites while gradually adding the remaining 1/4 cup sugar until soft peaks form.
I combine the yolk mixture with the flour mixture and stir until just combined, then gently fold in the egg whites until fully incorporated. I take care not to overmix.
I pour the batter into the prepared dish, smooth the top, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. I let it cool slightly.
In a large cup or bowl, I combine the evaporated milk, sweetened condensed milk, and heavy cream.
I poke holes all over the cooled cake with a fork and slowly pour the milk mixture over the top, letting it soak in completely.
In a chilled bowl, I whip the heavy cream with powdered sugar until stiff peaks form, then spread it over the soaked cake.
I sprinkle with cinnamon sugar and top with strawberries, if I’m using them. I chill the cake before serving.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 12 people
Calories: 452 kcal per serving

Variations

If I want to add a tropical twist, I sometimes mix coconut milk into the three-milk blend or top the cake with toasted coconut flakes. For a more decadent version, I drizzle caramel sauce over the whipped cream.

Storage/reheating

I store the cake covered in the refrigerator for up to 4 days. It actually tastes even better after the first day as the flavors deepen. I don’t reheat this cake since it’s best served chilled, but I let it sit at room temperature for a few minutes before serving if I want a softer texture.

FAQs

Why is my Tres Leches Cake soggy?

It’s supposed to be moist, but if it feels soggy, I may have poured the milk mixture too fast or didn’t allow enough time for it to soak in.

Can I make Tres Leches Cake ahead of time?

Yes, I often make it the night before. This gives it time to fully absorb the milk mixture and develop its rich flavor.

Do I have to use all three milks?

For the classic texture and taste, I use all three. Skipping one changes the consistency and sweetness balance.

Can I freeze Tres Leches Cake?

I don’t recommend freezing it because the texture changes. The whipped cream and milks don’t hold up well after thawing.

What other toppings can I use?

Aside from strawberries, I sometimes add raspberries, blueberries, or a dusting of cocoa powder for variety.

Conclusion

This Classic Tres Leches Cake is everything I want in a dessert — creamy, light, sweet, and irresistibly moist. It’s always a hit at parties and easy enough to make for any special occasion. Once I tasted how luscious it is, it quickly became a favorite in my recipe box.