Tres Leches Cake—Ultra Moist, Milky, and Melt-in-Your-Mouth Delicious

Tres leches cake is the definition of indulgence. This light, fluffy sponge cake gets soaked in a rich blend of three milks—evaporated milk, sweetened condensed milk, and heavy cream—then topped with a soft whipped cream frosting for a cool, dreamy finish. Every bite is sweet, creamy, and utterly satisfying. The cake itself is surprisingly light and airy, making it the perfect base for soaking up all that velvety goodness without falling apart. Whether you’re celebrating a special occasion or just craving something that feels like dessert and comfort food rolled into one, tres leches cake is a Latin classic that delivers every single time.

Why This Tres Leches Cake Is So Addictive

It’s moist—really moist—but still holds its structure beautifully. The cake batter uses whipped egg whites for a sponge-like lift, which helps it absorb the tres leches mixture without becoming soggy. The milk soak is perfectly balanced—sweet but not cloying—and the whipped cream topping is light, airy, and pairs beautifully with fresh fruit or cinnamon. This cake gets better as it sits, making it an ideal make-ahead dessert that’s always a crowd-pleaser.

Ingredients

For the Sponge Cake

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

For the Tres Leches Soak

• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• ½ cup heavy cream or whole milk

For the Whipped Topping

• 1½ cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• Optional: cinnamon for dusting or fresh fruit for topping

Instructions

1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat egg yolks with ¾ cup sugar until pale and thick, about 2–3 minutes. Stir in milk and vanilla.
4. Fold in the flour mixture until just combined.
5. In a separate bowl, beat egg whites on high speed until soft peaks form. Add remaining ¼ cup sugar and beat until stiff peaks form.
6. Gently fold the egg whites into the batter in batches, being careful not to deflate.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 25–30 minutes or until the top is golden and a toothpick comes out clean.
9. Let cake cool completely in the pan.
10. Once cool, use a fork or skewer to poke holes all over the surface of the cake.
11. In a measuring cup or bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
12. Slowly pour the milk mixture over the entire cake, letting it absorb as you go. Cover and refrigerate for at least 4 hours, preferably overnight.
13. For the topping, beat cold heavy cream with powdered sugar and vanilla until soft peaks form.
14. Spread whipped cream evenly over the soaked cake and garnish with cinnamon or fruit if desired.

Tips for the Best Tres Leches Cake

Use room temperature eggs—they whip up better and create a lighter sponge. Don’t skip the poke holes—it helps the milk soak through evenly. Pour the milk mixture slowly and give the cake time to absorb before adding more. Chill the cake fully before serving for the best flavor and texture.

Variations

Top with sliced strawberries, mango, or kiwi for a fruity twist. Add a splash of rum or coconut milk to the tres leches mixture for extra depth. Use a cinnamon whipped cream or dulce de leche drizzle for an even richer topping. Make it chocolate by adding cocoa powder to the sponge.

Storage

Store the cake covered in the refrigerator for up to 4 days. It actually tastes better after the first day as the flavors continue to develop. Not freezer-friendly once soaked, but the sponge cake alone can be frozen and soaked later.

Final Thoughts

Tres leches cake is a love letter to rich textures and creamy sweetness. It’s soft, cool, and irresistibly luscious with every bite. Whether you serve it at a holiday table, bring it to a potluck, or treat yourself to a forkful on a Tuesday night, it never fails to impress.

Stick around—every visit tastes better than the last at The Buttered Bliss.