Tres Leches Cake


Ah yes, the Tres Leches cake or here in the USA also known as The Tres Leches cake.

LOL Ok Ok enough of me trying be funny (“How dare you try to be funny……”)

The Three Milk Cake is another one of my “most asked for recipes” and it is exactly what the name implies: 3 milks mixed together and poured over a sponge cake that will soak up every bit of it and leave you with a super soaked, super delicious Spanish dessert that is as simple and tasty as most Spanish desserts are.

Now of course I have my Gretchen’s Bakery way, which is a slight variation from the original dessert that I believe came from Nicaragua~ but let’s take a spin on a classic as I always do here and make it super easy for you ~as I always do!

Quien te ama? Yep- I do!

We are going to do some Building on Recipes and for those who are already in love with my Vanilla Sponge Cake, well you are in luck because that happens to be the BEST cake recipe for this Tres Leches Cake.

So go bake your cake and get right back here with me to watch the making of the Tres Leches Cake!

4.5 from 2 reviews
Tres Leches Cake
Prep time
Total time
Prepare the Vanilla Sponge Cake recipe in advance in a 9X13" pan for approximately 27 minutes at 350°F
Cool completely before pouring the tres leches mixture over top.
Do not prepare the whipped cream until you are ready to spread it over the top of the finished cake
Serves: 9" x 13" cake
  • 1 RecipeVanilla Sponge Cake(baked into a 9"X13" Pan)
  • ½ Recipe Whipped Cream for the topping
  • Sweetened Condensed Milk 1- 14oz can
  • Evaporated Milk 1- 12 oz can
  • Whole Milk 1 cup (240ml)
  • Vanilla Extract 2 teaspoons
  1. Combine the evaporated milk, sweetened condensed milk, whole milk and vanilla together and mix well.
  2. Pour entire mixture over the cooled Vanilla Sponge Cake while still in the cake pan
  3. Prepare the whipped cream and spread over the top, sprinkle with cocoa powder or cinnamon optional
Tres Leches Cake must be kept refrigerated at all times for up to 5 days



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  1. I made Vanilla Sponge cake from your blog, for our 25th anniversary. I have used it to make a 4 layer fruit cake frosted with whipped cream. We just loved it. Thank you for this wonderful recipe. I am going to try Tresleches recipe too. I have a question. How long can I store vanilla sponge cake in the freezer? Please let me know. Thanks!!!

  2. Your sponge cake is the best — can’t wait to try it this way. I made your Italian cheesecake this week with a lemon biscotti crust (like you suggested) and some raspberry compote. It was awesome!!

  3. Hi, first I would like to thank you for sharing your amazing recipes.
    I have a question on storing cakes in airtight containers, they seem to release moisture and cause water in the container why will that be??

    1. HI thanks and you are welcome too. B sure to cool cakes completely before covering (any heat will cause moisture to want to evaporate out and gather inside the container) But this can happen also if your room is too warm, even if the cake was completely cooled. This is why in the summer months we have to pay closer attention to any food that is stored at room temperature in hotter weather, the heat will cause spoilage much faster

  4. Do you have any other recipes that would fit the Cinco De Mayo category? Maybe something like a Mexican chocolate or Margarita flavored dessert ?

  5. Omg I made this cake for my sister’s boyfriend and he loved it!! It’s the best recipe I have ever made!! Thank you so much for sharing!!!!

  6. hi Great informative website you have! I am planning to make a 2 layered Tres Leches sheet Cake with SMBC and strawberries/berries for my son’s birthday party. Do you think its even possible to layer this delicious cake? do you suggest me stick with 1 layer and make 2 cakes or do I make a 2 layered Vanilla Sponge Cake with SMBC and strawberries/berries? Any recommendations here will be appreciated! Thank you!

    1. Hi Thanks! Yes you can layer this cake, in which case I would say to make it in individual cake pans, turn them out, cool completeley, then return to the pans and soak the cake overnight.
      Then you can build as you would a regular cake (although trickier since they are soaked!! Good luck!

  7. Hi – Just wondering if this recipe can be made into cupcakes? If so, do you know how many the recipe would make?

    1. well the sponge can certainly be made into cupcakes however CLICK HERE FOR MORE INFO as for the tres leches part – yes to cupcakes too, just be sure not to soak them so much they are soggy & will then soak the cupcak liner making it impossible to remove them and eat them like a cupcake

    2. Hi there,
      i actually make tres leches cupcakes and use the foil liners and they work great!Does not leak at all!good luck!

  8. Gretchen,

    What is your best suggestion to use for the filling if I am going to make 2 layered of this cake for my friend’s birthday on the steamy august wheather? My choice is between whipped cream with stabilizer or SMBC. Huge thanks!

  9. Dear Gretchen,
    I made this cake and it was my 1st time but next day it got so hard and i was wondering what i did wrong?
    Best regards,

  10. Hi Gretchen, have you ever had cakes from Korean bakeries? They are soooo good and so light. I was wondering if you could post recipes for Korean cakes..they are popular for the cream cakes, mocha cakes and their super light chocolate cake. Would be sooo happy if you could post Korean cake recipes ❤️

  11. i made this cake for my family and they loved loved it! i feel so confident about my baking skills already 😀
    you’re the best Gretchen
    stay blessed

  12. Hi Gretchen. You’ve hit it out of the park with this one!!! All the guys at my husbands work said “BEST cake EVER”!!!!!!! I make weekly cakes for about 3 years now. Husband said cake was gone by 9:30 and had the BEST comments yet! Thanks for fantastic recipes! You are the best!

  13. Great cake Gretchen, thank you for sharing. It turned out perfectly. Although the milk soak seems to get a bit too sweet for my family’s taste. Next time I’ll try halving the condensed milk and adding a bit more regular milk. Thinking of serving with some berry’s or fruit to cut through the rich sweetness. Otherwise fantastic.

  14. Hi Gretchen

    Thank you so much for this recipe. I made Tres Leches cake for the first time for my college friend and her husband and they just loved it.
    I was making this cake again today and noticed that in the recipe you have mentioned 1 cup of whole milk in soaking process but in the video you say 1 1/2 cup. Which one is correct?

    Thanks a lot as always

    1. Great thanks! Sometimes after filming a video I decide to change the written ingredients- so the blog post here is always correct

  15. Gretchen, I promised my 2-year-old Greatgrand Daugther that I would bake a cake for her third birthday party, which is coming up soon, I have made several attempts at making a cake both attempts failed. Now, I can go out and buy a cake and tell her I made it, but that would not make me sleep at night. Do you have any advice for me? besides keeping my big mouth shut. I am a famulus cook when it comes to Italian, Chines, Spanish and American cooking, but a failure in baking. Any instructions and or advice would be welcomed.

  16. Hi Gretchen.I’ll make this cake tomorrow and I’ll use coconut milk in place of the evaporated!Does the cake come out to soggy(which I don’t really want)and even too sweet?I’m not a huge fan of sweetened condensed milk.I was thinking to use 1 can coconut milk,half can sweetened and the rest double cream.Do you think that’s a good idea?

    1. Sure you can change the milks to suit you, I do not find this cake to be soggy at all, that’s why the sponge is a perfect cake to use

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