Delicious Tres Leches Cake Recipe

Welcome to my kitchen! Today, I’m excited to share with you a recipe for Tres Leches Cake with Seasonal Fruit. This decadent and moist cake is inspired by the classic Mexican dessert, Tres Leches Cake, which translates to “three milks cake”. But this recipe adds a twist with the addition of fresh summer fruit that takes it to another level.

You might be wondering why you should try this recipe? Well, let me tell you. The combination of three types of milk – evaporated milk, sweetened condensed milk, and coconut milk – makes this cake unbelievably moist and flavorful. Plus, it’s topped with whipped cream and decorated with fresh fruits like mixed berries, strawberries, blueberries, and raspberries. It’s a beautiful and delicious dessert perfect for any occasion.

Now, I know some people may be intimidated by making a cake from scratch or unsure about working with tres leches. But let me put your mind at ease. This recipe is actually pretty easy to make and requires only a handful of common ingredients you can find at any grocery store. And if you’re not too fond of coconut milk or have a dietary restriction, don’t worry – I’ll provide substitutions and variations later on in the article.

So what are you waiting for? Let’s get started on making this show-stopping Tres Leches Cake with Seasonal Fruit that will impress your guests and satisfy your taste buds.

Why You’ll Love This Recipe

Tres Leches Cake with Seasonal Fruit
Tres Leches Cake with Seasonal Fruit

Do you want to savor a slice of heaven on a plate? Look no further than this Tres Leches Cake with Seasonal Fruit Recipe. This delicious cake recipe adds a modern twist to the classic Tres Leches cake, making it perfect for any special occasion or just because you’re craving something sweet and fruity.

One of the reasons why you’ll love this recipe is because it is so easy to make. All you need to do is bake a light and fluffy sponge cake and then drench it in a rich milk mixture made from coconut milk, evaporated milk, and sweetened condensed milk – hence the name “tres leches” meaning “three milks” in Spanish. This trifecta of milks gives the cake a creamy texture that’s simply irresistible.

But what really takes this Tres Leches Cake to the next level is the addition of seasonal fruit like strawberries, blueberries, raspberries or mixed berries. These fresh fruits add a burst of color and flavor to the sweet and creamy goodness of the cake that will leave your taste buds wanting more.

Moreover, this recipe offers many variations and substitutions for different dietary preferences. You can use oat milk instead of whole milk to make it vegan-friendly or substitute whipped cream for coconut whipped cream to make it dairy-free. The possibilities are endless.

Whether you’re making it for birthdays, family gatherings, or simply for yourself, this Tres Leches Cake with Seasonal Fruit Recipe will surely delight your senses and satisfy your cravings. So go ahead and indulge!

Ingredient List

“A slice of heaven on a plate!”

Let’s take a look at the **ingredient list** for this delectable Tres Leches Cake with Seasonal Fruit Recipe.

Dry ingredients:

  • Cake Mix: 1 (15.25 oz) box Duncan Hines Classic White Cake Mix
  • All-Purpose Flour: 1/4 cup

Wet ingredients:

  • Eggs: 3 large
  • Whole Milk: 6 ounces
  • Coconut Milk: 1 cup
  • Sweetened Condensed Milk: 1 can (14 oz)
  • Evaporated Milk: 1 can (12 oz)

Tres Leches Cake Fruit toppings:

  • Fresh fruits such as strawberries, blueberries, raspberries, etc. mixed berries work great too!

Whipped Cream topping:

  • Heavy Whipping Cream: 1 cup (5oz or 142g)
  • Honey: 2 tablespoon
  • Vanilla Extract: 1/2 teaspoon

We prefer using whole milk to let the cake absorb the milky mixture ideally. But you may consider oat milk as a dairy-free alternative if you prefer. Don’t forget we’ll also need a blender to mix all three kinds of milk for that classic Tres Leches flavor.

The Recipe How-To

“Get ready to indulge in this delicious Tres Leches Cake with Seasonal Fruit.”

Prepare the Sponge Cake:

  1. Preheat the oven to 350°F.

  2. In a medium bowl, mix together 1 cup of all-purpose flour and 1 teaspoon of baking powder.

  3. In a separate large bowl, beat 4 eggs on high speed with an electric mixer until they become frothy, then gradually add in 1 cup of granulated sugar and beat until it becomes thick and light yellow in color.

  4. Add in 1 teaspoon of vanilla extract and mix.

  5. Slowly incorporate the flour mixture into the egg mixture approximately ½ a cup at a time, mixing gently after each addition just until blended.

  6. Pour the batter into an ungreased nine-inch cake pan and bake for about 22-25 minutes or until toothpick inserted in the center comes out clean.

  7. Once done, remove from oven and allow it to cool completely before adding the milk mixture.

Make the Milk Mixture:

  1. In a medium bowl, whisk together 1 can of evaporated milk, 1 cup of whole milk, and 1 can of sweetened condensed milk until well combined.

  2. Stir in 1 cup of coconut milk into the mixture.

Soak the Sponge Cake with Milk Mixture:

  1. Once the sponge cake is cooled completely, use a fork to prick tiny holes throughout the entire surface of cake.

  2. Now slowly pour milk mixture over the top of cake being sure it is evenly distributed onto cake.

  3. Let the mixture soak for at least 30 minutes, even better if left overnight in refrigerator.

Top and Decorate Cake with Whipped Cream and Fruit:

  1. To prepare topping, beat heavy whipping cream to peak over high speed by an electric mixer or stand mixer.

  2. Spread whipped cream over cake evenly using spoon or spatula.

  3. Top the cake with mixed berries or any fruit that is in season, such as strawberries, blueberries, raspberries or a combination of all.

  4. Allow cake to chill for 2-4 hours or until ready to serve.

Serve and Enjoy your Tres Leches Cake with Seasonal Fruit:

  1. Take your Tres Leches Cake out of the refrigerator 30 minutes before serving to soften slightly.

  2. Slice and serve cake with berry, fruit sauce or extra whipped cream or coconut flakes on top of it.

Now that you have the secrets on how to make the perfect Tres Leches Cake with Seasonal Fruit, it’s time to enjoy this classic Mexican dessert that will impress all of your friends and family!

Substitutions and Variations

“Perfect dessert for any occasion.”

Are you looking for ways to make this Tres Leches Cake recipe even more unique and delicious? Look no further! Here are some substitutions and variations you can try out:

– Mixed berries: Instead of using just strawberries or one type of fruit, mix it up with a variety of fresh summer fruits like blueberries, raspberries, and even passion fruit for an extra zing.

– Oat milk: For a non-dairy option, use oat milk in place of whole milk. This will give the cake a nutty flavor and make it vegan-friendly.

– Layer cake: Want to impress your guests with an even more elaborate dessert? Turn this Tres Leches Cake into a layer cake by baking two sponge cakes and spreading the whipped cream and fruit in between the layers.

– Berry-n-Berry Cake: Another way to add more fruitiness to this recipe is to use Duncan Hines’ Strawberry Cake mix instead of yellow cake. With the mixed berries atop the frosting, this hack will give off a vibrant berry flavor that’s perfect for summer days.

– Leches Cupcakes: Using white cupcake liners and filling them halfway with batter, you’ll have about 24 mini cupcakes. Once they’re taken out of the oven, poke three holes in each of them and pour Tres Leches mixture on top. Then frost each cupcake with whipped cream and decorated with fresh sliced strawberries or mixed berries. This hack works best if you want smaller servings for gatherings or birthday parties.

– Triple Coconut Tres Leches: Add an extra twist by replacing all or part of evaporated milk for coconut cream and adding unsweetened toasted coconut flakes on top of your whipped cream decorated cake.

With these variations, you’ll never get tired of making this classic Tres Leches Cake recipe. Try them out at your next gathering and watch as everyone raves about your new dessert creations.

Serving and Pairing

“The perfect balance of creaminess and sweetness.”

Once you’ve made this delicious Tres Leches Cake with Seasonal Fruit, you’ll be completely enamored with the sweet flavors and velvety texture of this quintessential Latin American dessert. But before you jump in, let’s talk about serving and pairing options.

You can serve this cake chilled or at room temperature, either way it will be delectable. If you’re looking for a light and airy option, pair this cake with a frozen treat like vanilla ice cream or sorbet. You could also top the cake with more fruit like sliced strawberries or mixed berries for added freshness and sweetness.

Another great pairing for this cake is coffee. The richness of the tres leches cake combined with the bitterness of coffee makes a perfectly harmonious balance. If coffee isn’t your thing, try it with tea or hot chocolate for a cozy treat during colder months.

This summery fruit recipe is perfect to be served in outdoor gatherings like family barbecues or picnics. Serve alongside some refreshing cocktails like mint mojitos or fruity sangria for the perfect summer meal!

Overall, there are countless ways to serve and pair this delicious Tres Leches Cake with Seasonal Fruit recipe. Whatever you choose, make sure to enjoy and savor every bite!

Make-Ahead, Storing and Reheating

“I can’t get enough of this cake!”

One of the great things about Tres Leches Cake with Seasonal Fruit recipe is how well it holds up over time. In fact, it’s one of those desserts that actually gets better with time, giving the milk mixture even more opportunity to soak into the sponge cake and develop its unique flavor.

To make ahead, bake the cake as directed and let it cool completely on a wire rack. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil and store in the refrigerator for up to two days. When you’re ready to serve, remove the cake from the fridge and let it come to room temperature before adding whipped cream and toppings.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. However, be sure not to top the entire cake with whipped cream decorated with fresh fruits unless you plan on consuming it within a day – otherwise, any leftover whipped cream will separate and ruin your fruit decoration. You can always add fresh fruits separately as needed.

When reheating Tres Leches Cake, use caution not to dry out the sponge cake. Simply warm each individual slice for 15-20 seconds on medium power in the microwave or place it into a preheated oven for around 10 minutes until just warm.

Overall, this recipe is perfect for making ahead and serving any time you want a delicious dessert that’s full of tropical flavors.

Tips for Perfect Results

“Add some color to your summer with this seasonal fruit topping.”

Tres Leches Cake with Seasonal Fruit Recipe may look and sound complicated, but trust me, it’s not as hard as it seems. With that said, there are still a few simple tips to ensure your cake comes out perfect every time. In this section, we’ll go over some of the most important tips for nailing this recipe.

Firstly, Be sure to mix the three types of milk evenly. This will help to make sure that each bite of the cake has an even distribution of the flavors of coconut milk, heavy cream, and evaporated milk.

Secondly, make the sponge cake according to the recipe instructions. The sponge cake base is crucial in this recipe as it is responsible for absorbing all the delicious tres leches mixture. So, it’s essential to get it right.

Thirdly, when pouring the milk mixture into the sponge cake, poke little holes into the cake with a fork or skewer beforehand. Doing so will enable the milk mixture to soak into the cake completely.

Fourthly, let the cake rest overnight in the refrigerator before decorating with whipped cream and fruit toppings. Giving it time to sit in the fridge ensures that all the flavors have had sufficient time to meld together.

Lastly, Be creative and adventurous; add different fruits that you like such as Strawberries blueberries raspberries or any other summer fruit you enjoy. Fresh fruits tend to be juicy; thus, don’t overload your cake with too much fruit, or else it might end up being soggy.

By following these simple tips along with instructions outlined in this article, you’ll end up with a delicious tres leches cake that is light yet decadent and perfect for any occasion!


Before we wrap up this recipe article, let’s take a look at some frequently asked questions to ensure that you have all of the information you need to create the perfect Tres Leches Cake with Seasonal Fruit Recipe.

Why is my tres leches cake soggy?

Sometimes, the milk mixture may not be absorbed by your tres leches cake even after hours of soaking. One possible reason could be that the batter was overmixed, causing it to lose its light texture and become compressed and unresponsive. To enhance the cake’s ability to absorb the liquid, you should pierce it repeatedly with a skewer.

How many days can tres leches cake stay in the fridge?

If you want to enjoy a delicious Tres Leches Cake, you can store it in the fridge for between three to five days, making sure it is properly covered. Alternatively, you can prepare the cake one or two days ahead, or even the night before, so that it has enough time to fully absorb the milk mixture and be even more flavorful.

Does tres leches cake go in the fridge or freezer?

When it comes to storing tres leches cake for later consumption, the best way is to freeze it. However, it is important to note that frosting the cake before freezing is not advisable. After preparing the cake, make sure to cover it properly and store in the freezer for up to two to three months. When ready to serve, thaw the cake in the fridge overnight and top it with whipped cream before serving.

Bottom Line

In conclusion, this Tres Leches Cake with Seasonal Fruit recipe is your sweet solution to impress your loved ones or guests. Its sponge cake topped with a milk mixture of three types of milk and decorated with mixed berries will make you fall in love at first bite. This delightful dessert is not only an excellent treat for summer fruit season but also suitable for any special occasion all year round.

With the right ingredients and some tips from me, you can prepare a scrumptious Tres Leches Cake with Seasonal Fruit that will enchant anyone’s palate. Be sure to follow the recipe how-to carefully, use high-quality ingredients, and pay attention to the small details when serving and pairing it. Additionally, feel free to experiment by trying different substitutions and variations.

Whether you prefer a classic or tropical twist on your cake, this recipe is adaptable and straightforward. Don’t hesitate to share this recipe with your family and friends, and let us know in the comments how it turned out for you. Remember, there’s nothing like creating memories through the joy of cooking and sharing delicious food with those around you. So grab your apron and start making this exquisite Tres Leches Cake with Seasonal Fruit today!

Tres Leches Cake with Seasonal Fruit

Tres Leches Cake with Seasonal Fruit Recipe

Not quite a cake, not a custard, something truly delicious inbetween. My husband and I attended a cooking class with friends and had this for dessert. We wanted to lick the plates but thought it rude! Simply the best we have ever had the pleasure to eat.
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Prep Time 5 mins
Cook Time 25 mins
Course Dessert
Cuisine Mexican
Calories 641.8 kcal


  • 1 box white cake mix, to make a 9 x 9 inch cake,1 1/2 inches high (Krusteaz is great)
  • 6 ounces sweetened condensed milk
  • 6 ounces evaporated milk
  • 6 ounces coconut milk
  • 1 cup sweetened whipped heavy cream (for topping)
  • 2 pints of fresh mixed berries (I love strawberries and blackberries)


  • Bake the cake according to the instructions and allow to cool thoroughly (use 1/2 the cake mix for the 9X9 pan size) Combine the 3 milks and add to the cooled cake.
  • Allow the cake to soak overnight in the refrigerator.
  • Cut the cake, garnish with the fruit and whipped cream.

Add Your Own Notes


Serving: 283gCalories: 641.8kcalCarbohydrates: 96.3gProtein: 8.9gFat: 26.4gSaturated Fat: 14.1gCholesterol: 54.1mgSodium: 502.2mgFiber: 3gSugar: 47.3g
Keyword < 30 Mins, Berries, Dessert, Easy, Fruit, Mexican, Oven, South American
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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.