Easy Tres Leches Cake Recipe: Moist, Creamy & Simple to Make

Soft, airy, and decadently sweet, this Easy Tres Leches Cake topped with whipped cream and a dusting of cinnamon is sure to delight everyone at the table.

Enjoy the luscious flavor of a classic Latin American dessert made simple. This tres leches recipe starts with a light sponge-like cake that soaks up a rich three-milk mixture, then finishes with fresh whipped cream and a sprinkle of cinnamon. Serve it chilled for the best texture and flavor.

What is Tres Leches Cake?

“Tres leches” means “three milks.” The dessert is a soft, airy cake that’s soaked in a sweet combination of sweetened condensed milk, evaporated milk, and whole milk or cream. Cold and moist, it’s finished with whipped cream and a touch of cinnamon, offering a balance of lightness and indulgence.

Tres Leches Cake Ingredients

• For the Cake: yellow cake mix, eggs, milk, butter, and vanilla extract.
• For the Tres Leches: whole milk, heavy cream, sweetened condensed milk, and evaporated milk.
• For the Whipped Cream Topping: heavy cream, granulated sugar, vanilla extract, and ground cinnamon.

How to Make Tres Leches Cake

1. Mix and Bake the Cake. In a large bowl, beat together the cake mix, eggs, milk, softened butter, and vanilla until smooth. Pour the batter into a greased 9×13-inch pan and bake at 350°F for 30–35 minutes, or until a toothpick in the center comes out clean.
2. Cool and Prepare the Milk Mixture. Let the cake cool in the pan on a wire rack for about 20 minutes. Meanwhile, whisk together the whole milk, heavy cream, sweetened condensed milk, and evaporated milk in a large bowl.
3. Soak and Chill. Poke holes all over the warm (not hot) cake, then slowly pour the milk mixture over it so the liquid can absorb evenly. Cover and refrigerate for at least 4 hours or overnight for best results.
4. Whip and Top. Whip the heavy cream with granulated sugar and vanilla until soft peaks form. Spread the whipped cream over the chilled cake and dust with ground cinnamon just before serving.

Recipe Tips

• Pour the milk while the cake is warm: A warm cake absorbs the tres leches mixture more evenly than a cold one.
• Leave it in the pan: The cake becomes very moist and slightly custardy once soaked. Serve it directly from the baking dish to avoid leaks.
• Customize the toppings: Elevate the cake with chocolate shavings, cocoa powder, cherries, a drizzle of caramel, or toasted coconut, if desired.

How to Store

• Refrigerate the finished cake for up to 4 days. To freeze, omit the whipped cream topping and freeze the cake for up to 2 months; prepare the whipped cream while the cake thaws in the refrigerator.

More Easy Desserts to Try:

• Pumpkin Bars
• Dutch Apple Slab Pie
• No-Bake Oatmeal Cookies
• Pumpkin Swirl Bread
• Chocolate Eclair Cake

4.91 from 10 votes

Easy Tres Leches Cake

by Katerina | Easy Weeknight Recipes

Tres Leches Cake is a light, fluffy cake soaked in three milks and topped with fresh whipped cream and a sprinkle of cinnamon.

Prep Time: 25 minutes

Cook Time: 35 minutes

Chill Time: 4 hours

Total Time: 5 hours

Servings: 16 slices

Ingredients

For the Cake:

• 1 package (15.25 ounces) yellow cake mix
• 3 large eggs
• 2/3 cup milk
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract

For the Tres Leches Milk Mixture:

• 1 1/4 cups milk
• 1/2 cup heavy cream
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk

For the Whipped Cream Topping:

• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• Ground cinnamon for garnish (optional)

Instructions

• Preheat oven to 350°F. Grease a 13×9-inch baking dish with butter or cooking spray and set aside.

For the Cake

• In a large bowl, beat together cake mix, eggs, milk, softened butter, and vanilla until combined.
• Pour the batter into the prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan on a wire rack for 20 minutes.

For the Tres Leches Mixture

• Whisk together the milk, 1/2 cup heavy cream, evaporated milk, and sweetened condensed milk in a large bowl.
• Poke holes all over the warm cake and pour the milk mixture evenly over the cake.
• Cover and refrigerate for at least 4 hours or overnight.

For the Whipped Cream Topping

• Whip the heavy cream, sugar, and vanilla until soft peaks form.
• Spread the whipped cream over the chilled cake and dust with ground cinnamon before serving.

Equipment

• Measuring cups and spoons
• Electric mixer
• 9×13 baking dish
• Mixing bowls

Notes

• Poke enough holes: Use a skewer to pierce the cake so the milk mixture soaks in evenly.
• Let it soak: For full flavor and ideal texture, allow the cake to chill and absorb the milks for several hours or overnight.
• Keep it in the pan: The soaked cake is moist and custard-like; serving it from the pan prevents leaking and keeps it intact.
• Garnishes: Try chocolate shavings, cocoa powder, cherries, caramel drizzle, or toasted coconut for variety.
• Storage: Refrigerate up to 4 days or freeze (without whipped topping) for up to 2 months.

Nutrition

Calories: 426 kcal
| Carbohydrates: 43 g
| Protein: 8 g
| Fat: 25 g
| Sugar: 33 g

Nutritional info is an estimate. Values may vary depending on ingredients and tools used.