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+ servings

Classic Tres Leches Cake

Classic tres leches is a simple but decadent dessert everyone will love!



  • 1/2 cup unsalted butter (1 stick, 113 grams), softened to room temperature
  • 1 cup granulated sugar (200 grams)
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour (180 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Milk filling:

  • 1 cup whole milk (250 ml)
  • 12 oz can evaporated milk (340 grams)
  • 14 oz can sweetened condensed milk (396 grams)

Whipped cream topping:

  • 1 cup heavy whipping cream (250 ml)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons granulated sugar


To make the cake:

  • Preheat oven to 350°F and grease a 9x13-inch baking pan.
  • With an electric mixer, beat the butter and sugar on high speed until pale and creamy, about 3-4 minutes. Scrape down the bowl as needed.
  • Add the eggs one at a time, mixing and scraping the bowl down after each addition. Add vanilla.
  • Add the flour, baking powder and salt and mix until just combined. Batter will be very thick.
  • Spread batter into prepared pan and bake until edges turn golden and pull away from the pan and the center bounces back when gently pressed, 35-40 minutes.
  • Let cool completely, about 60 minutes, then poke holes all over with a fork or skewer.

To make the milk filling:

  • In a large bowl, whisk together the whole milk, evaporated milk and sweetened condensed milk.
  • Pour over the cooled cake. Mixture will completely cover cake.
  • Chill in the fridge until almost all of the milk filling has absorbed into the cake, about 3-4 hours.

To frost the cake:

  • With an electric mixer, beat the heavy whipping cream, vanilla and sugar until thickened to medium peaks.
  • Spread over cake and chill until ready to serve. The cake will keep in the fridge for several days.
Adapted from All Recipes.


Calories: 450kcal, Carbohydrates: 53g, Protein: 10g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 137mg, Sodium: 213mg, Potassium: 326mg, Fiber: 1g, Sugar: 41g, Vitamin A: 816IU, Vitamin C: 2mg, Calcium: 233mg, Iron: 1mg
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