G's Tres Leches Cake Recipe - Allrecipes.com
G's Tres Leches Cake Recipe

G's Tres Leches Cake

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"A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
  3. Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
  4. Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
  5. Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
  6. Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 35 mins
  • READY IN 2 hrs 5 mins

Reviews More Reviews

May 13, 2012

I have heard of tres leche cakes for a long time..but never tried one..till now. I am an instant fan..this cake is the best thing I have put in my mouth in a long time. I am picky when it comes to cakes and this one is worth the time and the wait for the 2 days to enjoy it. The only changes I made was to use a 12 oz can of cocont milk instead of the evaporated milk, poured the milk sauce on when warm, and put on the whip cream after it was refrigerated for 2 days. and topped it with toasted coconut. This cake reminded me of a coconut cream pie souffle'

Jun 18, 2013

I have had tres leches cake before from a a store and bakery-it was good..but then i came across this cake recipe..omg i am Latina and we love our tres leches cake-made this cake last year for my husbands birthday he loved it..i have to practically fight for a piece and it's a good size cake! lol all of our family members raved about this cake! my husband come from a family of 11 siblings including him so if you like rich thick cake that has a perfect amount of just enough sweet,richness that melts in your mouth and dances i would make this cake it's more then worth it..it's on the top of the best cakes i have ever had! did i sell ya? dare ya to live a little! I will be making this cake for my uncle this forth of july-his is the 3rd but i know he will love it! can't wait


11 Ratings

May 15, 2013

I had never heard of Tres Leches cake and this was my first time making it. I was surprised that no one else noted that the cake would be totally submerged after pouring the three-milk mixture over it. This had me worried, so I poured out a considerable amount of liquid out of the pan (1/4 of the total) before icing the cake with whipped cream and refrigerating it. It turned out dense, moist, very sweet, but very nice complexity of vanilla and other flavors. (I also replaced the almond extract with vanilla.) It's worth noting that my eggs never stiffened even after I beat them a long time, and it still turned out alright.

Nov 16, 2013

I served this cake for a Dia de los Muertos fundraiser dinner and it was a big hit. I've made other recipes for Tres Leche cake but I prefer the flavor and texture of this recipe. I didn't change a thing with this recipe and I did make it two days in advance as recommended. I topped the cake with toasted coconut on top of the whipped cream topping and I'd do that again.

May 06, 2013

Oh my gosh, was this good. I took this to a Cinco De Mayo party for dessert. Everyone raved about it. It was a little time consuming to make but it was well worth it. I made it exactly as the recipe stated. However, I did add the toasted coconut on top per another reviewer. I prepared it the day before the party finishing it at 8 pm and then refrigerated it overnight. It was served the next night at about 6 pm. Awesome recipe.

Mar 21, 2014

I fell in love with this recipe. I made it for my neighbor's birthday. I did tweak it a little. I used vanilla extract instead of almond extract. I just don't care for it. For the tres leches I used 1/3 of a cup of heavy cream instead of the whole milk. I'm lactose intolerant so tasting it was a bit of a sacrifice but worth it. I will be making this again but adding some strawberries. It was the best tres leches cake I've ever had.

Aug 10, 2013

Made this recipe for the first annual Tamale Day with friends...what a big hit!! Everyone wanted the recipe and there was none left. So very good and not overly sweet and perfect density. Will make again and again!!

Jun 17, 2013

This is a great recipe. It may seem like a lot of liquid, but it gets absorbed into the cake very quickly. We didn't wait for the cake to cool before we poured the milk mixture on top, and it turned out beautifully. I was a little concerned because the cake rose up really high while it was cooking, but once I removed it from the oven and poked the holes into it, it fell enough so that the topping could be added. The cake turned out very moist and flavorful, but not as wet as other tres leches cakes I've had. The texture was wonderful. You can top it with toasted sliced almonds and fresh strawberries to make it extra special. It's the perfect dessert for summer and definitely better served the next day. My husband also tried it topped with coconut and with sliced bananas, and that was good too. You can really customize it to your own tastes. I like that you can bake it in a standard 13x9 inch pan. Other recipes I looked at required pan sizes that we don't have. Will definitely make this one again. Might try substituting vanilla extract for the almond next time, although the almond pairs great with fresh strawberries.


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  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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