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    Home » Central America » Easy Tres Leches Cake

    Easy Tres Leches Cake

    Published on Oct 15, 2021 Modified: Oct 13, 2021 by Alexandria Drzazgowski.

    Jump to Recipe

    Experience the tastes of Latin America simply by making this cake at home! A sponge cake is soaked in a combination of milk, evaporated milk, and sweetened condensed milk for a treat your taste buds are going to LOVE. 

    2 plates of Tres Leches cake with strawberries, raspberries, and flowers

    Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!

    Jump to:
    • Recipe Origins
    • Why Make this Recipe
    • What Do I Need to Make this Recipe? 
    • How to Make this Recipe
    • Expert Tips
    • Recipe FAQs
    • Easy Tres Leches Cake

    Recipe Origins

    This Easy Tres Leches Cake is a sponge cake that is soaked in a combination of 3 different milks: heavy cream, evaporated milk, and sweetened condensed milk. It’s then topped with whipped cream and sometimes served with fruit on top!

    And while its name is well known, Matt has affectionately taken to calling this cake our “Milkshake Cake” because the milk mixture makes it taste like a “milkshake on a plate.” 

    This recipe is famous amongst many countries in Latin America, including Guatemala, Costa Rica, Nicaragua, and even Mexico! 

     As is tough with many recipes that are loved around the world (especially this Homemade Pistachio Baklava Recipe), it’s hard to know exactly where Tres Leches Cake came from and how it evolved to where it is today. 

    Most think that the concept for a soaked cake originated in England during the middle ages as a way to enjoy cake that had gone stale. Examples of this are Portuguese Rum-Soaked Cakes and this Easy Tiramisu Recipe.  

    While an actual recipe for Tres Leches cake didn’t show up in cookbooks until the 1970s, a lot of people speculate that the recipe was created by Nestle as a way to sell more of their canned milk products. Most agree that Tres Leches originated and gained popularity in Nicaragua but has spread across Central America, South America, and the Caribbean since. 

    Why Make this Recipe

    easy tres leches cake with a forkful of a bite taken
    1. 3 Milk Mixture: There is nothing quite so wonderful and eating your cake soaked in a sweet, delightful milk mixture. It really levels up this dessert!
    2. “Visit” Central America: If you want to experience the beauty of other cultures but can’t get all the way to Central America, we can bring Central America to you! Bring the tastes of the region to your kitchen by making this recipe at home. 
    3. Repurpose Another Cake: If you recently had a birthday celebration but didn’t finish all of the cake, use this method to give your cake a second life! Add the 3 milk mixture to the cake and you can enjoy it for another 5-7 days. 

    What Do I Need to Make this Recipe? 

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Labeled ingredient shot
    1. Milk: I recommend whole milk, but 2% will work as well. I would stay away from skim or 1% milk as the fat content isn’t as high, which will lead to a less-rich cake. 
    2. Heavy Whipping Cream: This can be found near the whipped creams in the grocery store. 
    3. Evaporated Milk: This can normally be found in the baking aisle near the canned milks. 
    4. Sweetened Condensed Milk: This can normally be found in the baking aisle near the canned milks. 

    How to Make this Recipe

    [adthrive-in-post-video-player video-id=”ve8mhbLF” upload-date=”2021-10-21T00:20:46.000Z” name=”Tres Leches Cake” description=”Experience the tastes of Latin America simply by making this cake at home! A sponge cake is soaked in a combination of milk, evaporated milk, and sweetened condensed milk for a treat your taste buds are going to LOVE. ” player-type=”default” override-embed=”default”]

    Step 1: Make the Cake 

    Preheat the oven to 350 degrees Fahrenheit. 

    In a large bowl, combine the flour, baking powder, and salt. Use a whisk to combine. Set aside. 

    Flour in a mixing bowl

    In two separate bowls, separate the egg whites and egg yolks. Set the whites aside. 

    Separated eggs with whites and yolks in different bowls

    Egg Yolks

    Add ¾ cup granulated sugar into the egg yolk and use an electric hand mixer to beat until pale and smooth. Add the milk and mix to combine. 

    egg yolks mixed with sugar

    Add the egg yolk mixture into the flour mixture and use a rubber spatula to fold the mixtures together. Do this gently and don’t overmix. Set aside. 

    Batter in a mixing bowl with a rubber spatula

    Egg Whites

    Whipped stiff egg whites in a mixing bowl

    Use a stand mixer to electric hand mixer to beat the egg whites. When soft peaks form, add the remaining granulated sugar, a little bit at a time. Continue to beat on high until stiff peaks form. 

    Make the Batter

    Add the whipped egg whites into the flour and egg yolk mixture and use a rubber spatula to fold them together. Do this gently so as not to deflate the egg whites. 

    Spray a 9×13 pan with nonstick spray. Then pour the batter into the pan. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool completely. 

    Step 2: Make the Whipped Cream 

    Whipped cream in a large mixing bowl.

    In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla. Beat with an electric hand mixer or in the bowl of a stand mixer until a stiff whipped cream is formed (about 5-6 minutes). Set aside. 

    Step 3: Assemble

    In a bowl, combine the sweetened condensed milk, evaporated milk, and heavy whipping cream. Whisk until fully combined. 

    When the cake is cooled, use a fork to poke holes all around the cake. Then, pour the 3 milk mixture over the entire cake. 

    Cake with tres leches mixture poured over it

    Allow the cake to sit for 3-4 minutes until the milk mixture is fully absorbed into the cake (or at least until the top has soaked in). Then spread the whipped cream on top of the cake. 

    Whipped cream spread on the easy tres leches cake

    Keep in the fridge until ready to serve. Enjoy! 

    Expert Tips

    small bowl with easy tres leches cake, a fork, and fruit
    • It is most common to use whole milk in place of the heavy whipping cream in the milk mixture. I used heavy cream because I like how it made the milk mixture thicker, but you can use either. 
    • Some people prefer to make their Easy Tres Leches cake with white cake or pound cake instead of sponge cake. If this is what you prefer, you can use your favorite recipe and then just follow the instructions for the whipped cream and the milk mixture. 
    • If you don’t want to make homemade whipped cream, you can also buy cool whip, though it will change the flavor slightly. 
    • Many people like to top this Easy Tres Leches Cake with Maraschino cherries 

    Recipe FAQs

    2 plates of cake
    Should Tres Leches Cake Be Wet? 

    Yes! The milk doesn’t need to fully soak into the cake. In fact, it shouldn’t. The best part about Tres Leches Cake is when the milk pools around it on the plate and there’s even more milk to dip it in. 

    What Is “Tres Leches” In English? 

    “Tres Leches” directly translates to “3 Milks”. This recipe is named after the 3 milks that it is soaked in. 

    Does the Cake Need to Be Refrigerated? 

    Yes! Because the cake is soaked in dairy and has whipped cream on top, you should keep it refrigerated. 

    How to Store Leftovers

    I like to simply keep my cake in the 9×13 dish I baked it in, because that is the cleanest and easiest way to store it.
    I cover the entire pan in aluminum foil and keep it in the fridge. 

    How Long Will this Easy Tres Leches Cake Last in the Fridge? 

    Your cake should last about 5 days in the fridge. But that’s only if you don’t eat it first 😉 

    Did you like this Easy Tres Leches Cake Recipe? If so, make sure to check out these other recipes I picked out just for you: 

    • Brazo de Reina (Dulce de Leche Cake) 
    • Canadian Christmas Fruit Cake
    • German Black Forest Cake
    • Swiss Roll Recipe with Raspberry Cream Filling
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    A slice of tres leches cake topped with strawberries and next to flowers.

    Easy Tres Leches Cake

    Experience the tastes of Latin America simply by making this cake at home! A sponge cake is soaked in a combination of milk, evaporated milk, and sweetened condensed milk for a treat your taste buds are going to LOVE.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: guatemalan, Nicaraguan
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 15 servings
    Calories: 183kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Mixing Bowl(s)
    • Whisk
    • Electric Hand Mixer
    • 9×13″ Pan 
    • Fork
    • Rubber Spatula
    • Nonstick Spray
    • Oven Mitt
    • Toothpicks

    Ingredients

    Tres Leches Cake

    • 1 cup all-purpose flour
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • 5 large eggs, separated
    • 1 cup granulated sugar, divided
    • ⅓ cup whole milk
    • 1 teaspoon vanilla extract

    Whipped Cream

    • 1 cup heavy whipping cream
    • 3 tbsp powdered sugar
    • 1 tsp vanilla

    Milk combo:

    • 1 14 oz can sweetened condensed milk
    • 1 12 oz can can evaporated milk
    • ¼ cup heavy whipping cream

    Instructions

    Cake Instructions

    • Preheat the oven to 350 degrees Fahrenheit.
    • In a large bowl, combine 1 cup flour, 1 ½ tsp baking powder, and ¼ tsp salt. Use a whisk to combine. Set aside.
    • In two separate bowls, separate the 5 eggs into egg whites and egg yolks. Set the whites aside.
    • Add ¾ cup granulated sugar into the egg yolk and use an electric hand mixer to beat until pale and smooth. Add ⅓ cup milk and mix to combine.
    • Add the egg yolk mixture into the flour mixture and use a rubber spatula to fold the mixtures together. Do this gently and don’t overmix. Set aside.
    • Use a stand mixer to electric hand mixer to beat the egg whites. When soft peaks form, add the remaining granulated sugar, a little bit at a time. Continue to beat on high until stiff peaks form.
    • Add the whipped egg whites into the flour and egg yolk mixture and use a rubber spatula to fold them together. Do this gently so as not to deflate the egg whites.
    • Spray a 9×13 pan with nonstick spray. Then pour the batter into the pan. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool completely.

    Whipped Cream Instructions

    • In a large bowl, combine 1 cup heavy whipping cream, 3 tbsp powdered sugar, and 1 tsp vanilla. Beat with an electric hand mixer or in the bowl of a stand mixer until a stiff whipped cream is formed (about 5-6 minutes). Set aside.

    Assembly Instructions

    • In a bowl, combine 1 (14 oz) can sweetened condensed milk, 1 (12 oz) can evaporated milk, and ¼ cup heavy whipping cream. Whisk until fully combined.
    • When the cake is cooled, use a fork to poke holes all around the cake. Then, pour the milk mixture over the entire cake.
    • Allow the cake to sit for 3-4 minutes until the milk mixture is fully absorbed into the cake (or at least until the top has soaked in). Then spread the whipped cream on top of the cake.
    • Keep in the fridge until ready to serve. Enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 
    • Milk: I recommend whole milk, but 2% will work as well. I would stay away from skim or 1% milk as the fat content isn’t as high, which will lead to a less-rich cake. 
    • Heavy Whipping Cream: This can be found near the whipped creams in the grocery store. 
    • Evaporated Milk: This can normally be found in the baking aisle near the canned milks.
    • Sweetened Condensed Milk: This can normally be found in the baking aisle near the canned milks.
    • It is most common to use whole milk in place of the heavy whipping cream in the milk mixture. I used heavy cream because I like how it made the milk mixture thicker, but you can use either. 
    • Some people prefer to make their Easy Tres Leches cake with white cake or pound cake instead of sponge cake. If this is what you prefer, you can use your favorite recipe and then just follow the instructions for the whipped cream and the milk mixture. 
    • If you don’t want to make homemade whipped cream, you can also buy cool whip, though it will change the flavor slightly. 
    • Many people like to top this Easy Tres Leches Cake with Maraschino cherries

    Nutrition

    Serving: 1serving | Calories: 183kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 112mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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