Decadent Tres Leches Cake Recipe to Satisfy Your Cravings

Welcome, fellow food enthusiasts! Today I would like to share with you a recipe that holds a dear place in my heart. It’s a luscious dessert that combines the best of both worlds – American and South American cuisine. Get ready to indulge in Anna’s Tres Leches Cake recipe – a light, spongy cake soaked in three kinds of milk and topped with non-dairy whipped topping.

Tres Leches Cake is one of those classic desserts that everyone should try at least once in their life. The name Tres Leches literally means “three milks” in Spanish, referring to the three types of milk used to create this mouth-watering dish. For this recipe, we will be using sweetened condensed milk, evaporated milk, and heavy cream to infuse the cake with richness and moisture.

What’s special about Anna’s Tres Leches Cake recipe compared to other recipes out there? It was inspired by Anna Olson, who is known for creating mouth-watering dessert recipes with a twist. Her attention to detail and her ability to create incredible flavors has made her one of Canada’s most popular pastry chefs. Trust me; this version of Tres Leches cake will leave you wanting more!

So put on your apron, get out your mixing bowl and whip up this easy Tres Leches cake for your next family gathering or party. Follow along as I walk you through the ingredients, how-to instructions, variations, serving suggestions, storage tips or answer any other questions you might have. Let’s dive into making the perfect Tres Leches Cake together!

Why You’ll Love This Recipe

Anna's Tres Leches Cake
Anna’s Tres Leches Cake

Are you looking for a delectable and crowd-pleasing dessert recipe? The Tres Leches Cake by Anna Olson is what you’ve been waiting for! This creamy and spongey cake recipe will blow your taste buds away with its heavenly flavor.

First of all, this cake has three kinds of milk in it, which is why it is called Tres Leches Cake. This means that the cake is incredibly moist and has a silky, creamy texture that melts in your mouth with every bite. The combination of evaporated milk and sweetened condensed milk creates an indulgent base while the heavy cream adds richness to the dessert.

Moreover, this cake recipe is super easy to make. You only need basic ingredients that are easily available in your pantry. Yellow cake mix forms the base of the cake which is then soaked in three different ultra-creamy milks. This makes it perfect for those who find traditional homemade cakes too tedious to whip up but still want to impress their guests.

But don’t let its simplicity fool you! The Tres Leches Cake tastes like a masterpiece – fluffy sponge cakes adrift with creamy rich fillings where every bite boasts a symphony of wonderful flavors ranging from vanilla to rum.

Lastly, if you are not fond of dairy, you can substitute the heavy cream with non-dairy whipped topping and use non-dairy milk instead of dairy milk; it will turn out just as fabulous.

In conclusion, whether you are looking for an indulgent birthday cake or a dessert that will make any meal special, Anna Olson’s Tres Leches Cake recipe is the perfect choice. Once you taste it, you’ll agree that it’s one of the most heavenly desserts out there!

Ingredient List

 A slice of paradise in every bite
A slice of paradise in every bite

Here are the ingredients you need to get started with your Anna Tres Leches Cake:
– 1 box yellow cake mix
– 3 large eggs (at room temperature)
– 1/3 cup canola oil
– 1/2 cup whole milk
– 1/2 teaspoon vanilla extract
– 1 can (14 oz) sweetened condensed milk
– 1 can (12 oz) evaporated milk
– 1 cup heavy cream
– 2 teaspoons rum or vanilla extract
– 1 package (3.4 oz) instant vanilla pudding mix

Make sure your eggs are at room temperature, as this would affect the result of your cake. You will also need sweetened condensed milk, evaporated milk, and heavy cream for that saucy, creamy Tres Leches topping. For flavor, feel free to add rum or vanilla extract. Don’t forget about a yellow cake mix and instant pudding mix for the perfect soft sponge cake base.

The Recipe How-To

 The perfect cake to satisfy your sweet cravings
The perfect cake to satisfy your sweet cravings

Now it’s time to start baking the tres leches cake! Don’t worry, it is easier than you might think. Here are the detailed instructions on how to make Anna Olson’s delicious Tres Leches Cake:


  • 1 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, at room temperature
  • 1 cup sugar
  • 1/3 cup canola oil
  • 2 teaspoons pure vanilla extract

For the Tres Leches:
– 1 can (14 oz) sweetened condensed milk
– 1 can (12 oz) evaporated milk
– 1 cup whole milk
– 2 tablespoons rum (optional)

Step 1:

Preheat your oven to 350°F. Grease and flour a 9×13 inch metal baking pan.

Step 2:

Sift the cake flour, baking powder, and salt into a bowl and set aside.

Step 3:

In a large bowl, beat the eggs with an electric mixer until thick and pale (around 7 minutes).

Step 4:

Gradually add in the sugar while continuing to beat the eggs until it dissolves completely.

Step 5:

Slowly pour in the oil while whisking constantly until well combined.

Step 6:

Add the vanilla extract and mix together.

Step 7:

Fold in the dry ingredients slowly using a spatula or wooden spoon until everything is combined. Try not to overmix.

Step 8:

Pour batter into the prepared cake pan and smooth out any lumps or air bubbles. Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 9:

Remove cake from the oven and let it cool for 5 minutes. While the cake is still hot, use a fork or skewer to poke holes all over the surface.

Step 10:

Combine the sweetened condensed milk, evaporated milk, whole milk, and rum (if using) in a large measuring cup. Stir together with a whisk until blended.

Step 11:

Slowly pour the tres leches mixture over the cake while still warm. Make sure it soaks through all of the holes you poked in step nine. You can even use a pastry brush to brush it onto the cake.

Step 12:

Cover and refrigerate overnight or for at least several hours before serving to allow the cake enough time to soak up all of that delicious liquid.

Step 13:

When you’re ready to serve, top the tres leches cake with whipped cream or non-dairy whipped topping and spread it evenly across the surface.

Now your **T

Substitutions and Variations

 Our twist on a classic Latin American dessert
Our twist on a classic Latin American dessert

One of the great things about baking is that it’s always possible to tweak and adjust a recipe to your liking. Here are some substitutions and variations you can try with Anna’s Tres Leches Cake:

– Non-dairy version: If you’re looking for a non-dairy option, you can substitute the heavy cream with coconut cream or almond milk. You can also use non-dairy whipped topping instead of regular whipped cream.

– Soaking liquid: While Anna’s recipe calls for sweetened condensed milk, evaporated milk, and heavy cream, you can experiment by replacing the heavy cream with half-and-half or whole milk. For an extra kick, you can add a splash of rum or flavored liqueur to the soaking liquid.

– Sponge cake: Instead of using a yellow cake mix as the base for this dessert, try making a homemade sponge cake. You can find plenty of recipes online to guide you through the process.

– Pudding flavors: Want to try something different than vanilla pudding? Experiment with other flavors, such as chocolate or butterscotch.

– Toppings: Fresh fruits like strawberries, mangoes or raspberries would be delicious toppings on your tres leches cake. Additionally, nuts such as almonds or pistachios could add an extra layer of crunch to your dessert.

Remember to keep track of any changes you make so that you can learn from what worked and didn’t work. Also, don’t be afraid to get creative and have fun! This delicious cake is perfect for experimenting and making it your very own.

Serving and Pairing

 The creamy, milky goodness you need in your life
The creamy, milky goodness you need in your life

Once you’ve prepared Anna’s Tres Leches Cake, it’s time to serve it up and enjoy every bite! This indulgent cake is perfect for special occasions or when you just want to treat yourself.

It’s best to serve this cake chilled as it will have absorbed the three milks nicely, creating a deliciously moist consistency. For an extra touch of decadence, finish the cake off with some non-dairy whipped topping or homemade whipped cream.

One great way to pair this dessert is with a nice cup of coffee, either hot or iced. The richness of the cake complements the bold flavor of coffee, making for a perfect combination. Or, if you prefer tea, try pairing it with a classic Earl Grey or jasmine tea.

This cake is also versatile enough to pair with different types of sweet wines such as Moscato d’Asti or Riesling. However, if you’re looking for a non-alcoholic option, a creamy and sweet glass of milk will do the trick.

Lastly, don’t forget that Tres Leches Cake can also be customized by adding fresh fruit on top. Sliced strawberries, blueberries, or raspberries can give your cake an extra pop of color and flavor.

No matter which serving and pairing options you choose, Anna’s Tres Leches Cake is sure to be a hit at your next gathering!

Make-Ahead, Storing and Reheating

 Layers of spongy cake and velvety frosting
Layers of spongy cake and velvety frosting

One of the best things about Anna’s Tres Leches Cake Recipe is that it can be made ahead of time. As a matter of fact, making this cake a day before serving will give the three milks plenty of time to soak into the sponge cake layers.

When it comes to storing your Tres Leches Cake, refrigeration is necessary due to the amount of dairy in the recipe. Cover the cake tightly with cling wrap or aluminum foil and store it in the fridge for up to four days.

Reheating Tres Leches Cake can be a bit tricky. You want to warm it up without drying out the sponge cake. My favorite method involves gently warming individual slices in a microwave for 10 to 15 seconds until they’re slightly warm. Alternatively, you could use an oven set at low heat around 180°F, but make sure to keep an eye on it to avoid over-drying.

Don’t forget that adding non-dairy whipped topping or fresh whipped cream just before serving is crucial, as they make for a great balance of texture and sweetness. This cool and creamy addition will take your Tres Leches Cake to whole new level.

Tips for Perfect Results

 A heavenly treat for any occasion
A heavenly treat for any occasion

Now that you’ve got a good idea on how to make Anna’s Tres Leches Cake Recipe, it’s important to note some tips and tricks to make sure your cake turns out perfectly. Here are my suggestions for achieving the best results with this recipe.

1. Room Temperature Eggs: Make sure to take your eggs out of the fridge at least 30 minutes before starting the recipe. When eggs are at room temperature, they whip up easier, providing more volume and a better texture to your cake.

2. Be Careful Mixing The Batter: When mixing the cake batter, be sure not to overmix it. Overmixing can lead to a tough or rubbery cake. It is best to mix just until all the ingredients are incorporated.

3. Poke Holes Gently: When poking holes into your cake with a fork or skewer, do so gently. You want the holes large enough for the milks mixture to fully seep in, but not too large that it causes the cake to fall apart.

4. Chill Your Cake: After soaking your cake in the milk mixture, let it chill in the refrigerator for at least an hour or more before adding any toppings or serving. This extra time helps set the flavors and textures together.

5. Use Non-Dairy Whipped Topping: This recipe calls for whipped topping as a final touch but if you avoid dairy-based products or are allergic, you can also try using non-dairy whipped topping instead which works just as well.

6. Don’t Rush The Cooling Time: Allow the cake cool down entirely, otherwise with a bit of warmness left inside if you add whipped topping onto it directly it may melt down and your toppings will slide off without setting nicely.

By following these simple tips and tricks, you’re guaranteed to have an amazing Tres Leches Cake that will impress all of your family and friends!


Now that we’ve covered all aspects of the Anna’s Tres Leches Cake recipe, I’d like to address some frequently asked questions about this delicious dessert. These queries include substitutions you can make, how to store and reheat it, and tips for achieving the perfect texture. If you have any additional questions or concerns, don’t hesitate to reach out!

Why is my tres leches cake not soaking?

When making a tres leches cake, you might encounter difficulties with the milk absorption if the batter has been overmixed. This can result in a cake that is heavy, dense, and does not absorb the milk mixture properly, even after several hours. To avoid this issue, it is essential to poke the cake with a skewer all over to help it absorb the milk mixture.

What milk is tres leches made of?

Once the cake is out of the oven, it is pierced with a fork and bathed in a mixture of three different milks: evaporated milk, sweetened condensed milk, and whole milk. This is how the cake gets its name “tres leches.”

What is tres leches frosting made of?

This recipe involves a delightful combination of three different kinds of milk that are poured over a moist cake. Specifically, it calls for evaporated milk, heavy whipping cream, and sweetened condensed milk.

How do you keep tres leches from getting soggy?

When preparing our tres leches cake recipe, there’s no need to worry about the cake losing its shape or texture from absorbing too much liquid. The recipe has been adjusted to lessen the amount of the three milks used, by half a cup precisely, to ensure that the cake is soaked just enough to make it moist and flavorful, without being excessively saturated.

Bottom Line

In conclusion, Anna’s Tres Leches Cake recipe is a must-try for anyone who loves desserts that are moist, sweet, and delicious. It’s an easy-to-follow recipe that requires simple ingredients and minimal effort. This cake is perfect for celebrations, whether it be a birthday or any other special occasion.

What makes this cake extraordinary is the combination of three kinds of milk, making it unique and unforgettable. Whip up this cake today and indulge in its rich flavor and velvety texture. Trust me, your taste buds will thank you.

Lastly, don’t hesitate to experiment with substitutions and variations to make this cake more personalized. Just always remember to follow the fundamental steps for a perfect result – room temperature eggs, thorough mixing of the batter, poke holes in the cake after baking, pour the three milks mixture over the surface, refrigerate overnight to cool down and absorb all the liquid.

Now, it’s your turn to give it a try! Share this recipe with your family and friends and whip up this fantastic dessert together. I guarantee that this Tres Leches Cake recipe will become your go-to cake recipe!

Anna's Tres Leches Cake

Anna’s Tres Leches Cake Recipe

I orignally found this on (posted by M.Mauch). My grandmother was looking for an easy recipe for tres leches. This has become one of her most requested cakes. It's very rich, very moist, and very delicious. Serve it cold from the fridge or bring to room temperature before serving. Prep and Cooking times include waiting for the syrup to soak in and chilling the finished cake.
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Prep Time 1 hr
Cook Time 2 hrs 30 mins
Course Dessert
Cuisine Mexican
Calories 418.3 kcal



  • 1 (18 ounce) box yellow cake mix
  • 1 (3 1/2 ounce) package vanilla instant pudding mix
  • 1 cup whole milk
  • 1 cup canola oil
  • 4 large eggs

Milk Syrup

  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon rum, if desired
  • non-dairy whipped topping (We use Rich's On Top, but 2 8 oz tubs of Cool Whip will also work)


  • Heat oven to 350. Spray 9x13 pan generously with vegetable oil spray.
  • Blend cake mix, pudding mix, whole milk, oil and eggs in a large bowl with an electric mixer on low for 1 minute.
  • Stop mixer and scrape down the sides of the bowl.
  • Increase mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl as needed.
  • Pour batter into prepared pan.
  • Bake for 32 to 34 minutes until golden brown.
  • Remove from oven and cool for 2 hours on wire rack in the pan.
  • After the cake is cooled, poke holes all over the top of the cake with a fork. The more holes the better.
  • Whisk together evaporated and condensed milks, heavy cream, vanilla and rum.
  • Spoon milk syrup mixture over the top of the cake, stopping to allow syrup to soak in each time. Continue until all syrup has been used. It seems like too much, but it's not.
  • Cover cake with plastic wrap and chill for at least 2 hours.
  • Top with whipped topping before serving.

Add Your Own Notes


Serving: 94gCalories: 418.3kcalCarbohydrates: 42.1gProtein: 6.4gFat: 25.2gSaturated Fat: 7.1gCholesterol: 80mgSodium: 337.4mgFiber: 0.3gSugar: 30.1g
Keyword < 4 Hours, Dessert, For Large Groups, Mexican, Southwestern, Tex-Mex
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.