Authentic Tres Leches Cake Recipe (Pastel De Tres Leches)

This Authentic tres leches cake recipe is a fluffy vanilla cake filled with condensed milk and topped with a homemade vanilla whipped cream frosting. The combination of the three kinds of milk gives a sweet and cool flavor to the fluffy sponge cake. One of the most popular cakes to serve at parties, birthdays, and many celebrations. Perfectly paired with sliced fruit, this tres leches will impress everyone! 

What does tres leches cake taste like?

Imagine taking a bite of a fluffy, moist, and sweet cake, well then that is what a tres leches cake tastes like. This traditional cake is light, sweet, and soaked in different types of milk. The cake gets soaked with a combination of sweetened condensed milk, evaporated milk, and media crema milk to create a perfectly moist cake. The result is a perfect combination of sweet, cool, and moist desserts that will leave you craving for more. 

Where is the Origin of Tres Leches Cake Recipe?

Some people believe that the three milk cakes are  Spanish or Mexican. But, historians believe that this cake can trace its origins in Mexico and Nicaragua. Especially after Nestle's sweet condensed milk “La Lechera” started printing the recipe on the back of the milk cans. 

The truth is that this cake can be found all over Latin America, from Peru to Cuba and even Colombia. The recipe is very similar in all countries, with just a few additions but always with the same moist consistency of the combined kinds of milk. 

I guess what matters is how good it tastes and how easy it is to make it! 

How To Make Tres Leches Cake Recipe

Here is the list of ingredients you will need...

For the Cake Ingredients:

• Butter 
• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Sugar
• Eggs
• Vanilla

For the Milk Mixture:

• Condensed milk (I prefer to use La Lechera from Nestle)
• Evaporated milk (I prefer to use Carnation) 
• Heavy whipping cream (I prefer to use Media Crema from Nestle)
• Vanilla
• Rum or Brandy (optional)

Frosting and Garnish:

• Heavy whipping cream
• Sugar
• Vanilla
• Canned fruit (I prefer to use peaches and mangos or fresh fruit like strawberries and kiwi)

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Authentic Tres Leches Cake: Step By Step Tutorial

To make things easier for you, I am going to breakdown the directions to this tres leches cake recipe into sections.

First, preheat the oven to 325 degrees before making the cake batter. Make sure to adjust the oven rack to the middle position. While at it, prep the 13-by-9-inch pan with grease and flour. For a taller cake, use an 8 X 8-inch pan. Set it aside. If you check the pictures, this cake is not too tall.

Mix All Of The Dry Ingredients

• Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.

Mix The Wet Ingredients

• With an electric hand or stand mixer, beat the eggs one by one on medium speed for about 45-60 seconds.

• Slowly add in the sugar until all of the sugar is incorporated.
• Reduce the mixer speed, slowly add the melted butter little by little, and then the vanilla. Keep the mixer on low.

Incorporate The Dry And Wet Ingredients

•  Add the flour in batches and gently fold with a spatula until well combined.
• Transfer batter to your prepared pan using a rubber spatula to help you spread them evenly.

Bake The Cake

• Bake for 30-35 minutes or until the cake looks lightly golden.
• Remove the cake and transfer it to a wired rack to cool completely.
• Poke holes in the top of the cake using a toothpick, skewer, or fork all over.

Make The Milk Mixture

• Whisk condensed milk, evaporated milk, and cream together with the vanilla and rum in a saucepan.
• Warm the mixture over low heat until thoroughly mixed.
• Remove from heat and set aside.

• Once the cake has cooled, pour the milk mixture over the cake.
• After pouring the milk mixture, let the milk soak for a few minutes at room temperature. 
• Cover with plastic wrap and place into the refrigerator for 4 hours or overnight.

Whipped Cream Topping

• Place heavy cream, sugar, and vanilla into a large mixing bowl and mix on medium speed until soft peaks form. This step will take about 2 minutes.

Assemble The Cake

• To assemble the cake, spread the whipped cream over the cake.
• Decorate with fruit as desired!
• Refrigerate to chill until ready to serve. Remember, it is better to leave in the fridge overnight to soak all three kinds of milk and decorate with fruit or a sprinkle of cinnamon until ready to serve.

What To Serve With Pastel De Tres Leches

I recommend enjoying your cake with a cup of Mexican hot chocolate! or a Or, if you prefer a spiced cup of coffee, try our Cafe de olla. For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina 

Other Frequently Asked Questions About Mexican Tres Leches (Pastel de Tres Leches)

Here are some questions I've asked about homemade tres leches cake.

What do tres leches mean?

Tres leches are a mixture of three kinds of milk; in this cake is condensed milk, evaporated milk, and media crema. The mix is then poured into the sponge cake, letting it soak and making a perfectly moist cake. 

What is 'La Lechera'?

La Lechera is the name of the condensed milk made by Nestle. “Lechera” means “milk lady,” and if you look at the picture on the can, you can see that a lady is holding a pot of milk on her head.

Does tres leches cake have alcohol in it?

That's entirely up to you! Sometimes I'll add a splash or two of alcohol, and sometimes I'll keep it very simple.

If you decide to add alcohol, I recommend adding some rum or brandy.

Can you leave tres leches cake out overnight?

I would not recommend doing this. Since the cake has dairy in it, it's not safe to leave it out and eat it later. However, you need to place it in the fridge overnight to allow it to absorb all the milk. Besides, the tres leches cake tastes better when is cold.

How long can I store this Mexican cake?

This tres leches recipe is best to eat within two days, but you can leave it up to 4 days in the fridge if wrapped tight and appropriately stored.  You can even freeze the cake after you add the kinds of milk. To defrost it, place it in your fridge until it defrosts, and decorate it with whipped cream & fresh fruits. Just now that the texture is a little soggy.

More Dessert Recipes To Enjoy

If you enjoyed this recipe for tres leches, take a look at some of these other authentic Mexican recipes:

• Chimbo Sweet Bread
• Buñuelos de Viento
• Homemade Mexican Flan
• Chocolate Tamales
• Mexican Churros

I hope you make this recipe for one of Mexican favorite birthday cakes! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!
Mely

📖 Recipe

Tres Leches Cake

Mely Martínez

This Authentic tres leches cake recipe is fluffy vanilla cake filled with a combination of three kids of milk and topped with homemade vanilla whipped cream frosting. The one cake that’s associated with birthday parties, graduations, baptisms, and all kind of celebrations (I guess we always have a good excuse to celebrate!). Many people love Tres Leches cake.

4.84 from 246 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Desserts

Cuisine Mexican

Servings 12

Calories 322 kcal

Ingredients

  

1x2x3x

• ▢ Butter to grease the pan
• ▢ 1 ¼ cup All Purpose Flour sifted (plus extra for dusting pan)
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt*
• ▢ ½ cup unsalted butter melted and cooled (1 stick)
• ▢ 1 cup sugar
• ▢ 5 whole eggs
• ▢ 1 teaspoon vanilla

FOR THE MILK MIXTURE

• ▢ 1 can condensed milk NESTLE LA LECHERA 14oz
• ▢ 1 can Evaporated milk CARNATION 12oz
• ▢ 1 cup of Heavy Heavy whipping or 1 can of “Media Crema Nestle”
• ▢ 1 ½ teaspoon vanilla
• ▢ 4 Tablespoons rum or brandy optional

FROSTING

• ▢ 1 ¼ cup heavy whipping cream the one you buy at the dairy fridge section
• ▢ 4 Tablespoons of sugar
• ▢ 1 teaspoon vanilla

GARNISH:

• ▢ Canned fruit like peaches mangos or fresh fruit like strawberries and kiwis. If using fruit to decorate, add just before serving.

Instructions

 

• Turn the oven to 325 degrees F. Make sure to adjust the oven rack to the middle position. grease and flour a 13-by-9 inch pan and set aside. For a taller cake, use an 8 x 8-inch pan. Set it aside. If you check the pictures, this cake is not tall.
• Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.
• With an electric mixer, beat the eggs one by one on a medium speed, for about 45-60 seconds, and slowly add the sugar as in a light dusting, until all sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.
• Reduce speed of mixer, and slowly add the melted butter, little bit little, and then the vanilla. Keep the mixer running in low. (The butter HAS to be melted and cool if not, it will flatten your bubbles, meaning flat cake)
• Add the flour in batches (spoon by spoon) and gently fold with a spatula until well combined. DO NOT OVER MIX.
• Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.
• Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

MILK MIXTURE:

• Whisk condensed milk, evaporated milk and cream together with the vanilla and rum in a sauce pan, warm over low heat until completed mixed. Remove from heat and set aside. (Not everyone warms the milk, some people just mix them and pour over the cake, that is a personal choice)
• Once the cake has cooled, pour the milk mixture over the cake, cover with a plastic wrap and refrigerated for 4 hours or overnight.

FROSTING:

• Place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes. I usually place the mixer attachment in the freezer and the bowl in the fridge before making whipping cream. This trick always works to form a smooth and fluffy frosting.
• For assembly, the cake spread the whipped cream over the cake. Refrigerate to chill until ready to serve. Remember, it is better to leave in the fridge overnight to soak all the three kinds of milk, and decorate with fruit, until ready to serve. (If you are making this cake ahead of time, add the fruit just right before serving time). To make them look shiny you can glaze them with a mix of apricot preserves and water and use a kitchen brush to cover the fruit.

Notes

• *If using salted butter, omit the ¼-teaspoon of salt.

Nutrition

Serving: 1sliceCalories: 322kcalCarbohydrates: 31gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 122mgSodium: 86mgPotassium: 91mgSugar: 20gVitamin A: 700IUVitamin C: 0.2mgCalcium: 45mgIron: 1mg

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