Indulge in the Sweetness: Tres Leches Cake Recipe

If you are in search of a showstopping dessert recipe that will knock the socks off your guests, look no further than this Tres Leches Cake with Raspberries recipe. This classic Latin American cake has been taken to the next level with the addition of fresh, juicy raspberries that add a burst of color and flavor to every bite.

Tres leches cakes are notoriously moist and delicious, thanks to the three different types of milk – sweetened condensed milk, evaporated milk, and whole milk – that are soaked into the sponge cake after it’s baked. This process makes for an incredibly moist, tender bite that is impossible to resist.

But don’t be intimidated by the thought of making a cake from scratch. Follow this easy-to-follow recipe, and you’ll be whipping up a raspberry tres leches cake like a pro in no time. Whether you’re hosting a dinner party or just looking to indulge in some decadent dessert, this cake is sure to impress all who taste it. So roll up your sleeves, grab your mixing bowls, and let’s get started on creating something truly special.

Why You’ll Love This Recipe

Tres Leches Cake With Raspberries
Tres Leches Cake With Raspberries

Allow me to introduce you to the delectable world of Tres Leches Cake with Raspberries. This dessert is a perfect blend of rich and moist textures with an indulgent sweetness, making it a perfect treat for any occasion.

What sets this recipe apart is the combination of sweetened condensed milk, evaporated milk, and whole milk that are poured over the cake, giving it its signature three-milk (tres leches) composition. This results in a moist and creamy texture that is simply irresistible.

But what makes this recipe stand out even more is the added touch of raspberries. The tart taste of fresh raspberries cuts through the richness of the cake and elevates it to a whole new level. The perfect balance of flavors makes it a dessert that everyone can enjoy.

This recipe is also incredibly versatile, allowing for substitutions and variations based on personal preference. You can choose to use different types of berries, or even incorporate a champagne raspberry sauce for a more decadent experience.

In addition to its delicious taste, this recipe is also easy to prepare – perfect for those who want to impress their guests without too much hassle in the kitchen. All you have to do is bake the sponge cake, whip up the three-milk mixture, and top it all off with whipped cream and fresh berries.

Trust me when I say that this Tres Leches Cake with Raspberries will be an instant crowd-pleaser. It’s perfect for birthdays, holidays or any special occasion- but honestly, you don’t need a celebration to indulge in such a divine treat!

Ingredient List

 A sweet treat to delight your taste buds - Tres Leches Cake with Raspberries!
A sweet treat to delight your taste buds – Tres Leches Cake with Raspberries!

Before we begin, let’s take a closer look at the ingredients that form the base of our delicious Tres Leches Cake with Raspberries recipe:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 large eggs separated
  • 1 cup granulated sugar divided into 3/4 cup and 1/4 cup
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 12 ounces evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 pint fresh raspberries, rinsed and dried
  • Powdered sugar

Most of these ingredients can be found in your local grocery store, but it’s always good to double check before starting the recipe. Now that we have gone over the basics, let’s move onto the next section to find out why our readers will love this recipe.

The Recipe How-To

 Don't be afraid to dive into this milky goodness of Tres Leches Cake.
Don’t be afraid to dive into this milky goodness of Tres Leches Cake.

Now that we’ve covered the ingredients list, it’s time to dive into the fun part: the recipe itself! Follow these instructions closely and you’ll have a perfectly moist and sweet Tres Leches Cake with Raspberries.

Step 1: Preheat Your Oven

Before anything else, preheat your oven to 350 degrees Fahrenheit. This will ensure your cake cooks evenly throughout.

Step 2: Mix Dry Ingredients

In a large bowl, stir together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of baking soda. Mix until everything is combined evenly.

Step 3: Beat Eggs and Sugar

In a separate bowl, beat 3 large eggs until they are light and fluffy. Gradually add in ¾ cup granulated sugar and keep beating for around 7-10 minutes until the mixture thickens.

Step 4: Combine Egg Mixture with Dry Ingredients

Gently add the dry mixture to the egg mixture using a spatula, being careful not to overmix. Pour this evenly into a greased 9-inch baking dish.

Step 5: Bake the Sponge Cake

Transfer the dish to the preheated oven and bake for about 20-25 minutes or until the cake is golden brown on top. Make sure not to overbake it as this sponge cake acts as the base for our Tres Leches Cake with Raspberries.

Step 6: Make Three Milk Mixture

While your cake is still warm from the oven, poke holes all over it with a fork. In another bowl, mix together 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, and 1 cup whole milk. Pour this mixture over your sponge cake slowly so that it can absorb into your freshly baked sponge cake.

Step 7: Add Raspberries

Garnish the top of your cake with 1-2 cups fresh raspberries, carefully pushing them into the cake.

Step 8: Make Whipped Cream

In a separate bowl, use an electric mixer to whip 1 cup heavy cream until it thickens. Gradually add in ¼ cup powdered sugar and 2 tsp vanilla while continuing to mix until the mixture is fully whipped.

Step 9: Decorate with Whipped Cream and Sugared Raspberries

Spread the whipped cream onto the cake, starting from the center and working your way outwards. Dot sugared raspberries around the edges and push them into the cream. Be careful not to crush your raspberries as you do this!

Congratulations! You’ve completed your Tres Leches Cake with Raspberries recipe. It’s now ready to indulge in and share with guests!

Substitutions and Variations

 Fresh raspberries add a burst of tanginess to our classic Tres Leches Cake.
Fresh raspberries add a burst of tanginess to our classic Tres Leches Cake.

Do you want to try different variations of the Tres Leches Cake with Raspberries Recipe? Fear not, there are plenty of options for substitutions and mix-ins to elevate your cake game.

One variation is to switch up the berries. Instead of raspberries, try using fresh strawberries or blackberries. You can also experiment with a mix of berries for a colorful and fruity twist.

For those who prefer a less sweet cake, consider reducing the amount of sugar in the recipe or swapping out the sweetened condensed milk with coconut cream or almond milk.

If you want to add a bit of kick to your Tres Leches Cake, you can also add a tablespoon of rum or bourbon to the milk mixture for an adult version. Another option is substituting the traditional milk mixture with raspberry champagne for a bubbly and fruity delight.

For an extra layer of texture, mix in shredded coconut flakes or chopped nuts into the batter before baking. You could also add chocolate chips or cocoa powder for a chocolatey twist.

Lastly, if you’re feeling adventurous, try making a stacked version of Tres Leches Cake by baking two separate cakes instead of one and filling them with whipped cream and fresh berries between layers.

Remember that substitutions and variations are all about personal taste preference so feel free to get creative and make this recipe your own.

Serving and Pairing

 A bite of smooth cake, a pop of juicy raspberry - a perfect marriage of flavors!
A bite of smooth cake, a pop of juicy raspberry – a perfect marriage of flavors!

The Tres Leches Cake with Raspberries is a dessert that can stand on its own as a showstopper, but can also be paired with certain beverages to complement its flavors. This cake is best enjoyed chilled, so make sure it has been well refrigerated before serving.

To further enhance the sweetness of this dessert, I highly recommend pairing it with a sparkling rosé or champagne. The bubbly notes of these drinks meld well with the lightness of the cake, making for a delightful palate sensation.

If you want something non-alcoholic, a nice iced tea or cold brew coffee would work well too. The robust flavor profile of these drinks can offset the sweetness of the cake and provide for an interesting contrast.

As for plating, you can top the cake with fresh raspberries or strawberries, and lightly dust powdered sugar over it for an extra touch of elegance. Serving this on a floral printed plate or atop white cake stands will showcase the beauty of this delicacy.

In summary, the Tres Leches Cake with Raspberries is an all-around crowd-pleaser that is versatile when it comes to pairings and plating. It’s perfect for celebrations such as birthdays, anniversaries or even for an evening dessert at home with family and friends.

Make-Ahead, Storing and Reheating

 Dig into this luxurious Tres Leches Cake and let your senses take over.
Dig into this luxurious Tres Leches Cake and let your senses take over.

The beauty of the Tres Leches Cake with Raspberries recipe is that it can be made ahead of time and stored for several days before serving. This is a great option for those who have a busy schedule and want to avoid the last-minute rush.

To make ahead, prepare the cake according to the recipe instructions and allow it to cool completely. Cover it tightly with plastic wrap, pressing the wrap against the surface of the cake to prevent air from getting in. This will keep the cake moist and prevent it from drying out. The cake can be stored in the refrigerator for up to 3 days.

When ready to serve, remove the cake from the refrigerator and let it come to room temperature before cutting into it. If desired, you can also whip up some fresh whipped cream to serve alongside the cake.

If you have leftovers, they can also be stored in an airtight container in the refrigerator for up to 3 days. When reheating individual slices, microwave them for about 15-20 seconds or until just warmed through.

However, keep in mind that if you keep Tres Leches Cake for too long or if you store it improperly, it may get soggy and leak liquid. To avoid this issue, do not add too much milk liquid mixture onto cake or let it sit too long without refrigeration. It is best to store the whipped cream separately and top each serving individually just before serving.

Overall, this Tres Leches Cake with Raspberries recipe is a versatile dessert that can be made ahead of time and enjoyed at your convenience.

Tips for Perfect Results

 A drizzle of three types of milk makes this cake fluffy, decadent, and wildly delicious.
A drizzle of three types of milk makes this cake fluffy, decadent, and wildly delicious.

Making the perfect Tres Leches Cake With Raspberries is a process that requires attention to detail and some specific tips to make it turn out as delicious as possible. In this section, I will share with you some of my tips to ensure the perfect results for your cake.

– Use room temperature ingredients: It is important to use room temperature eggs, butter, and milk to create a smooth batter. Cold ingredients won’t mix as well and can result in a dense cake.

– Whip the egg whites separately: When making the cake batter, whip the egg whites separately until they form stiff peaks. This technique will give a light and airy texture to the cake.

– Poke holes deeply: When poking holes in the cake before pouring the tres leches mixture, poke them deep into the cake. This helps to create little pockets of liquid mixture throughout the cake, ensuring each bite has plenty of flavors.

– Let it sit overnight: It is best to let your Tres Leches Cake With Raspberries sit overnight in the fridge before serving it. This allows the cake to fully absorb the tres leches mixture and enhance its flavor.

– Add fresh raspberries during assembly: I recommend adding fresh raspberries between each layer of whipped cream on top of the cake. This not only adds an extra burst of flavor but also creates a beautiful presentation.

By following these tips, you are sure to get a delicious and visually stunning Tres Leches Cake With Raspberries that will be sure to impress anyone who tries it.


As with any recipe, questions and concerns can arise during the preparation process. To ensure that your Tres Leches Cake with Raspberries turns out perfect every time, I have compiled a list of frequently asked questions and their answers. Whether it’s about ingredient substitutions or storage, you’ll find all the information you need in this section. So read on for my expert tips and advice on making this delicious dessert!

Why is my tres leches cake not soaking?

Have you been waiting for several hours and your tres leches cake still hasn’t absorbed the milk mixture? It could be due to the batter being overmixed. When the batter is overmixed, it loses its light and fluffy texture, which contributes to a heavy and dense cake that won’t absorb the liquid properly. To help the cake absorb the milk mixture, poke it all over with a skewer.

How do you keep tres leches from getting soggy?

When creating our cake, we want to ensure that it will stay fluffy and moist even after being soaked in the tres leches. To achieve this, we’ll be using slightly less of the three milks to prevent the cake from becoming too saturated and losing its texture.

What is raspberry cake filling made of?

If you’re making raspberry filling, you’ll want to use fresh or frozen raspberries that have been cooked down. This method helps to intensify the flavor of the filling and lends a thick consistency.

How do you keep a tres leches cake from leaking?

When making a tres leches cake, it’s crucial to prevent any leakage by using a cake pan with tall sides to hold the liquid mixture in place. Moreover, waiting until the cake has cooled entirely before adding the liquid is advised. For a firmer cake, store it in the fridge for a few hours after baking.

Bottom Line

In conclusion, this Tres Leches Cake with Raspberries recipe is a luxurious dessert that will leave a lasting impression on your guests. From the distinctive combination of three types of milk to the brightness and flavor of fresh raspberries, this cake is a delightful treat that will be appreciated by all. The detailed instructions and tips that I have provided in this article will help you achieve spectacular results every time.

Whether you’re hosting a fancy dinner party or simply craving something sweet and indulgent, this recipe is an excellent choice to showcase your baking skills. So, go ahead and give it a try! Experiment with different variations and substitutions to make it your own. Once you master this cake recipe, you’ll never go back to store-bought desserts again! It’s perfect for special occasions such as birthday parties or family gatherings.

In essence, this Tres Leches Cake with Raspberries is what dreams are made of. The taste, texture, and presentation of this decadent dessert are second to none. Now that you know how to make it yourself, don’t hesitate to give this delicious recipe a try. It’s sure to become a favorite amongst your friends and family, and may even rival some famous bakery creations like H-e-B Bakery Raspberry Tres Leches Cake or Barefoot Contessa Strawberry Cake. Trust me on this; it’s worth the effort!

Tres Leches Cake With Raspberries

Tres Leches Cake With Raspberries Recipe

This is as pretty on the inside as it is on the outside. It is a little drier than most tres leches cakes so if you are looking for a very wet tres leches you might want to try another recipe. If you are looking for a cake that will impress your guests you should give this a try. You can find evaporated goat milk right next to the canned condensed and evaporated milk in the grocery isle. This cake is time consuming but worth it! Recipe from Sunset May 2007.
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Prep Time 1 hr
Cook Time 1 hr
Course Dessert
Cuisine Mexican
Calories 644.7 kcal


For cake

  • 6 large eggs
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 6 tablespoons melted butter

For tres leches sauce

  • 1 (12 ounce) can evaporated goat's milk
  • 6 tablespoons granulated sugar
  • 2 tablespoons corn syrup
  • 1 cinnamon stick (about 2 in.)
  • 1/8 teaspoon baking soda, mixed with
  • 2 teaspoons water
  • 2/3 cup canned sweetened condensed milk
  • 1 1/4 cups whipping cream

For filling and frosting

  • 1 3/4 cups raspberries
  • 1 1/2 tablespoons granulated sugar
  • 2 cups whipping cream
  • 2 teaspoons vanilla
  • 1/2 cup powdered sugar


  • Preheat oven to 350°F; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 inches deep) with removable rim; set aside.
  • Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water and bring to a boil over high heat, then reduce heat to a gentle simmer. In bowl, combine eggs and sugar. Set bowl over water; with a handheld mixer, beat eggs and sugar at high speed until pale and thick enough to fall from a spoon in a wide ribbon, about 10 minutes.
  • Remove bowl from heat. Shake flour through a sieve over egg mixture and fold in gently. Add melted butter and fold in gently until no streaks remain. Scrape batter into prepared pan. Bake on center rack until cake is evenly browned, just begins to pull from pan sides, and springs back when lightly touched in the center, about 40 minutes. Set pan on a cooling rack and let cool at least 10 minutes. Run a thin knife between pan and rim. Remove rim and let cake cool completely.
  • Make tres leches sauce: In a large pot (at least 6-qt. capacity) over high heat, combine goat milk, sugar, corn syrup, and cinnamon stick. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, 10 to 12 minutes.
  • Remove sauce from heat; discard cinnamon stick, and stir in condensed milk and whipping cream. Use warm (see Notes).
  • With a long, serrated knife, cut cake in half horizontally. Leave bottom half on cake pan bottom. Lift off cake top and set, cut side down, on a flat plate.
  • Put cake bottom (with pan base) on a wire rack set over a rimmed baking sheet. Poke cake bottom all over with a toothpick, being careful not to poke all the way through. Slowly spoon enough warm tres leches sauce (about 1 cup) over cake bottom to saturate well but not cause it to ooze. Let stand until cool, about 10 minutes.
  • Make filling: Reserve several raspberries to go on top of the cake, then put remaining fruit in a bowl and mix gently with granulated sugar. Set aside. In a chilled bowl, use a mixer to whip cream until it holds soft peaks and is thick enough to spread. Add vanilla and powdered sugar; mix well.
  • Scoop about 1 1/2- 1 3/4 cups whipped cream onto cake bottom and spread level to edge. Dot with sugared raspberries, pushing them down into cream. Carefully set cake top, cut side down, onto cake bottom and neatly align. Poke top all over with a toothpick as before, then slowly spoon about 1 cup tres leches sauce evenly over cake top to saturate well. Smoothly frost top and sides of cake with remaining whipped cream; transfer to a clean serving plate. Cover cake without touching (invert a large bowl over it) and chill at least 2 hours. Cover and chill raspberries if held longer than 2 hours. Cover and chill remaining tres leches sauce.
  • Uncover cake and decorate with reserved raspberries. Serve with remaining tres leches sauce.

Add Your Own Notes


Serving: 176gCalories: 644.7kcalCarbohydrates: 64gProtein: 8.6gFat: 40.6gSaturated Fat: 24.3gCholesterol: 258.1mgSodium: 162.8mgFiber: 1.7gSugar: 48.8g
Keyword < 4 Hours, Berries, Dessert, Easy, Fruit, Mexican, Raspberries, Spring, Summer
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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.