Indulge in Fluffy Tres Leches Cake Recipe

Have you ever tasted a cake that left you breathless, wanting more? A dessert that’s so moist and flavorful that it becomes an instant hit with your friends and family? If so, then you need to try this Good Eats Tres Leches Cake recipe! Trust me, from one chef to another, this is a dessert that will leave everyone wanting more.

This Latin American classic has been reinvented by the renowned chef Alton Brown of The Food Network. The recipe is simple to follow and the result is a moist yellow cake soaked in sweet mixture of three kinds of milk. This dessert has become my go-to choice for parties, birthdays or even just a weekend treat.

Whether you’re an experienced baker or simply looking to expand your repertoire of familiar dishes, this delicious Tres Leches Cake recipe is sure to impress anyone who tries it. So, are you ready to bake the best Tres Leches Cake recipe ever? Let’s get started!

Why You’ll Love This Recipe

Good Eats Tres Leches Cake
Good Eats Tres Leches Cake

If you are a fan of moist and decadent cakes, this Tres Leches Cake recipe is guaranteed to blow your taste buds away. This Latin American dessert has been transformed into a classic recipe by none other than Alton Brown, and it’s no surprise why it quickly became one of Good Eats’ beloved recipes.

But what makes this Tres Leches Cake so special? Let me tell you – it’s the three types of milk that are literally soaked into the sponge cake. As soon as you take a bite, you’ll notice how ultra-moist the yellow cake is, thanks to the sweet mixture of three milks: evaporated milk, condensed milk, and heavy cream.

The ensemble of these three milks creates a delectable flavor profile that will tantalize your taste buds with every bite. The fluffy and light cake soak up all the juicy goodness from the milk mixture, making every spoonful simply divine.

So if you’re looking for a crowd-pleaser at your next get-together or simply craving something sweet yet authentic, this Tres Leches Cake recipe is undoubtedly the one for you.

Ingredient List

 A cloud-like slice of heaven.
A cloud-like slice of heaven.

Let’s dive into the ingredient list for this delicious Tres Leches Cake Recipe.

– 6 large eggs, room temperature
– 1 cup of sugar
– 2 tsp of vanilla extract
– 1 cup of cake flour
– 1 tsp of baking powder
Pinch of kosher salt
Unsalted butter for greasing

Three Milks Mixture
– 12 oz sweetened condensed milk
2 cups of heavy cream
– 1 can (12 oz) evaporated milk
1 tsp of vanilla extract

Keep in mind that the quality of your ingredients can significantly impact the final outcome. Try to use high-quality brands and always measure your ingredients accurately for best results.

The Recipe How-To

 Soaked in sweetness and topped with fluffy clouds of whipped cream.
Soaked in sweetness and topped with fluffy clouds of whipped cream.

Here’s how to make this moist and delicious Tres Leches Cake.


First, let’s gather all the ingredients below:

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 large eggs, at room temperature
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsalted butter
  • One can (14 ounces) sweetened condensed milk
  • One can (12 ounces) evaporated milk
  • One cup half-and-half or whole milk

Baking the Sponge Cake

To start off, you’ll want to preheat your oven to 350 degrees F (175 C). Grease a 9-by-13-inch baking pan with butter or cooking spray.

In a medium mixing bowl, whisk together the cake flour, baking powder and salt.

In a separate large mixing bowl, beat the eggs with an electric mixer until they’re pale yellow and doubled in volume. Gradually pour in the sugar while still beating on slow speed. Continue to beat until the mixture is light and fluffy. Add vanilla extract, then mix well.

Next, add a third of the flour mixture and gently fold it in using a rubber spatula. Slowly pour in half of the buttermilk and fold again. Repeat the process until everything is combined.

Pour this sponge cake mixture into a prepared baking dish and bake for about 28 minutes, or until slightly golden brown at the edges. Leave to cool for 10 minutes in the same pan on a wire rack.

Mixing Tres Leches

Once your sponge cake has cooled off completely, poke holes all over its surface with a fork.

Mix one can of sweetened condensed milk with one can of evaporated milk in a bowl so that they are well combined. Add a cup of half-and-half or whole milk and one teaspoon vanilla extract to the bowl and mix well.

Slowly pour the three-milk mixture over the sponge cake. Make sure it gets into every hole, so that the cake can absorb all the milk. Let it sit for 30 minutes to fully absorb the milk.

Topping and Serving

To finish off, lightly whip some heavy cream with a pinch of sugar and a splash of vanilla extract until you have soft peaks. Spread it over the top of your cake with a spoon or an icing spatula. Serve immediately, while still fresh.

That’s all there is to it! With this recipe, you will have an authentic Tres Leches Cake that is sure to impress your friends and family.

Substitutions and Variations

 This cake is tres delicious and tres leches all in one.
This cake is tres delicious and tres leches all in one.

When it comes to baking, experimenting with substitutions and variations can lead to some exciting flavor combinations. This Tres Leches Cake recipe is certainly no exception. Here are a few ideas for how you can put your own spin on this classic dessert:

– Vegan Tres Leches Cake: If you’re looking for a vegan option, you can easily swap out the eggs and dairy products in this recipe for plant-based alternatives. You could try using flax eggs or aquafaba in place of the eggs, almond milk or coconut milk for the dairy, and coconut cream for the whipped cream topping.

– Gluten-Free Tres Leches Cake: To make this recipe gluten-free, simply swap out the cake flour for a gluten-free flour blend that includes xanthan gum, such as Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.

– Chocolate Tres Leches Cake: For a chocolate twist on this recipe, replace about a cup of the cake flour with unsweetened cocoa powder. You can also add some chopped chocolate or mini chocolate chips to the milk mixture that will soak into the cake.

– Fruit Topped Tres Leches Cake: To add some fruity goodness to your Tres Leches Cake, you can top it with sliced strawberries, kiwi, peaches, or any other fruit that strikes your fancy.

Whichever variation you choose, remember that this classic Latin American dessert is best enjoyed when shared with loved ones. So gather around the table, dig in, and savor every delicious bite of your delicious creation!

Serving and Pairing

 A drizzle of creamy tres leches makes every bite heavenly.
A drizzle of creamy tres leches makes every bite heavenly.

Now that you’ve made your delicious Tres Leches Cake, it’s time to serve and enjoy it! There are a few different options when it comes to serving this classic Latin American dessert.

Firstly, you can top the cake with whipped cream and fresh berries. This adds a nice pop of color and freshness to the rich cake. You could also sprinkle some cinnamon over the top for an extra touch of flavor.

If you’re feeling extra fancy, you can also pipe whipped cream around the edges of the cake and add sliced strawberries to create a beautiful cake design. This is perfect for special occasions like birthdays or other celebrations.

In terms of pairing, Tres Leches Cake is best enjoyed with a cup of coffee or tea. You’ll find that the rich flavors of the cake are balanced out nicely by a hot beverage. If you prefer a cold drink, iced coffee or iced tea would work well too!

For those who prefer something stronger, a glass of rum or Bailey’s Irish Cream could be a nice pairing. The sweet flavors of the alcohol complement the sweet mixture of three milks in the Tres Leches Cake.

Remember that there are no hard and fast rules when it comes to serving and pairing this cake – be creative and have fun with it! Whether you choose to go simple or elaborate with your presentation, one thing is for sure – this authentic Tres Leches Cake recipe is bound to impress your guests and leave them coming back for more.

Make-Ahead, Storing and Reheating

 The ultimate indulgence for anyone with a sweet tooth.
The ultimate indulgence for anyone with a sweet tooth.

One of the best things about this Tres Leches Cake recipe is that it can be made ahead of time, which makes it a perfect option for those who want to prepare dessert in advance. To ensure that the cake stays moist and delicious, it should ideally be made the day before serving. However, you can also prepare it up to two days in advance.

To make-ahead, allow the cake to cool completely before covering it with plastic wrap and refrigerating it. While the cake is soaking up the three milks, the flavors will develop and intensify, making it even more delicious when served.

If you have leftovers, store them in an airtight container in the refrigerator. The cake will keep well for up to 3-4 days. When ready to serve, you can reheat individual slices in the microwave for around 10-15 seconds. Alternatively, you can warm slices in an oven preheated to 350 degrees Fahrenheit for about 5-10 minutes.

However, if you plan to make this cake for a party or special occasion, I would recommend making it fresh on the day of serving. This way, the cake will be at its prime when presented to guests.

No matter how you choose to store or reheat your tres leches cake, one thing is certain – it will still taste delicious!

Tips for Perfect Results

 Dive into the sweetest, most mouthwatering dessert you'll ever try.
Dive into the sweetest, most mouthwatering dessert you’ll ever try.

When making Tres Leches Cake, you want it to come out perfect. It’s a classic Latin American dessert that requires some specific techniques and I have some tips that will help you achieve the best results.

Firstly, make sure to incorporate the three milks evenly into your sponge cake. Use a fork to poke holes all over the cake after baking it and then slowly pour out the milk mixture onto the cake until it’s completely soaked. This will ensure that each bite is moist and flavorful.

Secondly, pay attention to measurements when making this recipe. Make sure to correctly measure the flour and baking powder since it can make a difference in the density of the cake. Too much flour can make for a dry cake, while too little could leave it in a wet or soggy state.

Thirdly, use high-quality ingredients such as pure vanilla extract and fresh eggs for optimal flavor. It’s important to also separate your egg whites from the yolks and beat them until stiff peaks form before folding them into the batter. This will help to create a light and fluffy texture in your sponge cake.

Fourthly, let your finished cake cool before adding whipped cream or fruit toppings since they could melt onto the cake if added when it’s still warm.

Finally, keep in mind that this cake tastes even better when it’s made ahead of time and allowed to soak overnight or at least for a few hours in the refrigerator. This way, all the flavors have time to develop and soak into each other.

Following these tips can make all the difference between an average Tres Leches Cake and an amazing one.


Before we conclude this recipe article, let’s go through some frequently asked questions to clear out any doubts or uncertainties that may arise when making this Tres Leches Cake recipe. These questions cover substitutions, variations, storage, and common troubleshooting. So, read on to get all the answers you need for a successful and delicious cake-making experience!

Why is my tres leches cake not soaking?

If you find that your tres leches cake is not soaking up the milk mixture even after leaving it for several hours, it could be a result of overmixing the batter. Overmixing the batter can cause the cake to lose its light, fluffy texture and become heavy and non-absorbent. It’s important to poke holes all over the cake with a skewer to help it absorb the liquid properly.

How do you keep tres leches from getting soggy?

When making our cake soaked in the tres leches mixture, it is important to get the quantities right to avoid a deflated or soggy cake. To achieve the ideal level of moisture, we recommend reducing the amount of three milks used by half a cup. This will ensure that the cake is perfectly saturated without being overly wet.

What is tres leches frosting made of?

This delectable dessert consists of a moist cake drenched in a delicious trio of dairy goodness – evaporated milk, heavy whipping cream, and sweetened condensed milk.

Why is tres leches cake so good?

Tres Leches cake is widely loved not only for its delectable moistness but also for its versatility and ease of preparation. It’s no wonder that this dessert has gained a significant following.

Bottom Line

In conclusion, if you’re looking for an easy and delicious dessert that will impress your guests – you have to try this Tres Leches Cake recipe. Whether you’re a fan of Latin American cuisine, sponge cake or just have a sweet tooth, this is the perfect option for you! With just a few basic ingredients and simple steps, you’ll have a moist and decadent cake soaked in the perfect ratio of milk mixture.

Not only is this Tres Leches Cake recipe authentic and flavorful, but it’s also versatile enough for you to make it your own by adding different toppings or using a different type of milk. Plus, thanks to Alton Brown’s inspiration, you know that every bite will be worth savoring!

So why not give this Tres Leches Cake recipe a try? With its rich flavor, easy preparation and unique moist texture, you might just find yourself making this classic Latin American dessert more often than not – whether it’s for birthdays, holidays or any occasion that calls for something sweet and delicious!

Good Eats Tres Leches Cake

Good Eats Tres Leches Cake Recipe

This looks too amazing not to post. Will hopefully try soon. Let me know what you think. From Good Eats Milk Made episode
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Prep Time 45 mins
Cook Time 25 mins
Course Dessert
Cuisine Mexican
Calories 615.2 kcal


For the cake

  • vegetable oil
  • 6 3/4 ounces cake flour, by weight (plus extra for pan)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sugar, by weight
  • 5 whole eggs
  • 1 1/2 teaspoons vanilla extract

For the glaze

  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup half-and-half

For the topping

  • 2 cups heavy cream, cold
  • 8 ounces sugar, by weight
  • 1 teaspoon vanilla extract


  • For the cake:.
  • Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  • Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
  • Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
  • Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  • For the glaze:.
  • Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
  • Topping:.
  • Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Add Your Own Notes


Serving: 207gCalories: 615.2kcalCarbohydrates: 74.2gProtein: 10.1gFat: 31.8gSaturated Fat: 19.2gCholesterol: 179.1mgSodium: 254mgFiber: 0.3gSugar: 56g
Keyword < 4 Hours, Dessert
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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.