This Easy Tres Leches Cake Recipe is seriously my go-to dessert when I want something ridiculously delicious without a ton of fuss. It’s basically a sponge cake soaked in three different kinds of milk (hence the name), and it’s like eating a cloud made of creamy, sweet goodness. Trust me, if you haven’t tried tres leches cake, you’re missing out on a life-changing experience!

My husband, bless his heart, isn’t a huge dessert person, but this cake? He devours it. Last year for his birthday, I asked him what kind of cake he wanted and fully expected him to say something boring like chocolate (eye roll). But he looked me dead in the eye and said, “Tres leches… but make it extra milky.” I’m pretty sure I saw a tear in his eye. From that day on, it became our official “special occasion” cake! It’s just… pure comfort, you know?

Why You’ll Love This Easy Tres Leches Cake Recipe

Okay, real talk, here’s why you NEED this recipe in your life:

It’s ridiculously easy. Like, even I can’t mess it up (and I’ve set off the smoke alarm making toast).
It’s SO moist. Sorry for the word, but it’s true. Forget dry, crumbly cakes. This is pure, creamy heaven.
It’s the perfect “wow” dessert for parties or potlucks. People will think you spent hours on it, even though you really just threw some stuff in a pan and let the fridge do the work.
Leftovers? Ha! If you actually have any (doubtful), they’re even better the next day. Tres leches for breakfast? Don’t judge.

How to Make It

Alright, let’s get down to business! So, first you gotta make the cake. Don’t be intimidated! It’s basically like any other cake. Mix your dry stuff, mix your wet stuff, and then smoosh ’em all together. I usually use a stand mixer because, well, I’m lazy. But you can totally use a hand mixer or even a whisk if you’re feeling ambitious.

Once the cake is baked and cooled (ish — I’m usually too impatient to wait completely), you gotta poke a bunch of holes in it. Seriously, get your aggression out! I use a fork, but you can use a skewer or even a chopstick if you’re feeling fancy.

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Now comes the fun part: the “tres leches” part! Mix together your three milks (evaporated, condensed, and heavy cream) and then pour that lusciousness all over the cake. Make sure you get it into all those little holes! Then just cover it up and stick it in the fridge for at least a few hours. I usually do it overnight because, honestly, the longer it sits, the better it gets.

Before serving, whip up some whipped cream (or use store-bought if you’re in a hurry – no judgment!) and spread it on top. A little cinnamon or cocoa powder? YES, PLEASE. And that’s it! You’ve officially made tres leches cake! Go you!

Ingredient Notes

All-Purpose Flour: Don’t be tempted to use self-rising flour! Trust me on this one. You want that nice, airy texture, and self-rising will make it too dense. (Learned that one the hard way.)
Eggs: Use large eggs, and make sure they’re at room temperature. It helps them whip up better and creates a fluffier cake. If you forget to take them out of the fridge (like I always do), just stick them in a bowl of warm water for a few minutes.
Evaporated Milk: This is NOT the same as condensed milk, so don’t get them mixed up! Evaporated milk adds richness without being overly sweet.
Condensed Milk: This is the sweet stuff! It’s thick and syrupy and adds that signature sweetness to tres leches cake. Don’t skip it!
Heavy Cream: This is what makes the cake extra creamy and decadent. Don’t skimp! You can use half-and-half in a pinch, but it won’t be quite as amazing.
Vanilla Extract: Use the good stuff! Real vanilla extract makes a huge difference in the flavor of the cake. The imitation stuff just doesn’t cut it.

Recipe Steps:

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Whisk together flour, baking powder, and salt in a bowl.
Beat eggs and sugar until light and fluffy.
Gradually add dry ingredients to wet ingredients, alternating with milk, until just combined.
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool slightly, then poke holes all over with a fork.
Whisk together evaporated milk, condensed milk, and heavy cream.
Pour milk mixture evenly over the cake, making sure it soaks into the holes.
Cover and refrigerate for at least 4 hours, or overnight.
Whip heavy cream with sugar and vanilla extract until stiff peaks form.
Spread whipped cream over the cake and sprinkle with cinnamon or cocoa powder, if desired.

What to Serve It With

Okay, so this cake is pretty amazing on its own, but if you wanna get fancy, here are a few ideas:

Fresh berries: Strawberries, raspberries, or blueberries are all delicious.
A sprinkle of cinnamon or cocoa powder.
A drizzle of caramel sauce (because why not?).
A scoop of vanilla ice cream (if you’re feeling really decadent).

Tips & Mistakes

Don’t overbake the cake! It should be lightly golden and spring back when you touch it. Overbaking will make it dry, and nobody wants that.
Make sure the milk mixture is evenly distributed over the cake. You want every bite to be soaked in that deliciousness!
Don’t be afraid to experiment with the toppings! Add a little lime zest to the whipped cream for a citrusy twist. Or sprinkle some toasted coconut on top for a tropical vibe.
If you’re short on time, you can use store-bought whipped cream. Just make sure it’s good quality!

Storage Tips

Alright, so if you miraculously have any leftovers (seriously, how?), just cover the cake tightly with plastic wrap or put it in an airtight container and store it in the fridge. It’ll keep for about 3-4 days. And trust me, it’s just as good cold (maybe even better?). I’ve been known to sneak a piece straight from the fridge for breakfast. Don’t judge me.

Variations and Substitutions

Milk alternatives: If you’re dairy-free, you can try using coconut milk, almond milk, or oat milk in place of the evaporated milk, condensed milk, and heavy cream. Just be aware that it will change the flavor and texture of the cake.
Spices: Add a pinch of cinnamon, nutmeg, or cardamom to the cake batter for a warm, cozy flavor.
Liqueur: A splash of rum, brandy, or coffee liqueur in the milk mixture will add a boozy kick. (Just don’t go overboard!)
Citrus: Add some lime or orange zest to the cake batter or milk mixture for a bright, citrusy flavor.
I once tried to make it with coffee creamer instead of heavy cream because I was out. Don’t do that. Just… don’t.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just swap the all-purpose flour for a gluten-free blend. I’ve used Bob’s Red Mill with great success. Still tastes bomb.

Do I have to poke the holes? It seems kinda tedious.

YES! You HAVE to poke the holes! That’s how the milk soaks into the cake. Otherwise, you just have a dry cake with a puddle of milk on top. Not the same thing.

Can I use store-bought whipped cream?

Absolutely! No shame in that game. Just make sure it’s a decent brand. Nobody wants that weird, fake-tasting stuff.

How sweet is this? Can I tone it down a bit?

It’s pretty sweet, thanks to the condensed milk. If you want to tone it down, you can use less condensed milk or add a pinch of salt to balance the sweetness. I’ve also swapped a bit of the condensed milk with unsweetened coconut cream – it gives it a subtle tropical vibe!

What if I skip the cinnamon on top?

It’s fine! It’s just for looks (and a little bit of flavor). You can skip it altogether or use cocoa powder instead. Or, you know, sprinkles!

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Easy Tres Leches Cake Recipe