condensed milkcake

Tres Leches Cake

Tres Leches Cake

Pastel de tres leches

Recipe Yield

10 to 12 servings

Cooking time

42 minutes

Rate this recipe

4.67 from 6 votes


For the cake:

  • 9 eggs separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • Sauce Ingredients:
  • 1 14oz can sweetened condensed milk
  • 1 12oz can evaporated milk
  • 1 cup milk
  • 1 tablespoon vanilla extract

For the topping:

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar

To Prepare

  • Preheat the oven to 350 degrees. Butter a 9×13-inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.
  • Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold harder or stiffer peaks. Turn off the mixer and, with a spatula, move the egg white mixture into a large mixing bowl.
  • Rinse the mixer bowl and its whisk. Now, pour the egg yolks into the bowl and beat on medium-high speed for about 5 to 6 minutes, or until the yolks become creamy and puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute.
  • Pour the egg yolk mixture onto the egg white mixture and, with a spatula, in circular motions, combine them into a homogeneous single batter. Do so gently, trying not to lose too much volume gained from beaten egg whites. Fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
  • Pour batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned or golden brown.
  • Once it cools down, turn it onto a platter. Remove parchment paper, cover the top with an upside-down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke holes all over the cake so that it will better absorb the vanilla sauce.
  • In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake. It may appear like too much sauce, but it will all be absorbed!
  • In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds up stiff peaks. Spread the whipped cream all over the already-wet cake and place it in the refrigerator. You can decorate the cake with berries or any other topping of your choice.


96comments inTres Leches Cake


    Mar 31


    1. Pati Jinich

      Apr 11

      Gracias a ti Gloria, ojala que disfrutes el Tres Leches 😉

  2. Herb

    Jan 18

    Made the cake today. Excellent flavor. My center did not get enough. The outside fine.
    Could it be I didn’t get the flour mix in enough? I was concerned not to deflate the eggs.

    1. Pati Jinich

      Jan 21

      More likely that your oven needs a little bit more time Herb; leave it in there an extra 5 minutes and test with a toothpick until ready 😉

  3. Jeremiah

    Dec 17

    Is there a video I could watch?

    1. Pati Jinich

      Dec 21

      At the moment I do not have a video available for the Tres Leches Cake, but I have the one for the 4 Leches that may be useful for you Jeremiah, enjou!

  4. Getsemani N.

    Dec 11

    Would I be able to leave the cake in my Pyrex and pour the vanilla sauce into it vs. Plating it?

    1. Pati Jinich

      Dec 11

      Absolutely, that is the way I actually do it Getsemani, enjoy 😉

  5. Joanna

    Oct 10

    Anyone knows where can I find a video tutorial for this recipe? Can’t find this specific recipe on Pati Jinich’s channel on Youtube nor Amazon Prime.

    1. Pati Jinich

      Oct 22

      Hi Joanna! On Youtube I have the video for the Cuatro Leches cake I made with Vivian Howard here, you might use it to give yourself and idea. And you are right, the video for the 3 Leches is on Episode 206: Fonda Favorites that is not in Amazon 😉

  6. Jen Rollins

    Sep 12

    A lovely cake. I’ve made it twice – it’s luscious and rich!

    1. Pati Jinich

      Sep 17

      Thanks Jen, so glad you like this Tres Leches. Now, are you ready for CUATRO leches? Here is my recipe for you:

  7. Yadira

    Jul 17

    This cake was such a disappointment. It was very dense for a sponge cake and the egg taste was very apparent. The milk mixture did not absorb and pooled. I have made several cakes and do not think it was user error. This recipe does not use any baking powder or baking soda, I found that to be odd but still followed the the recipe.

    Park’s recipes are typically great and easy to follow, my favorite is the dulce de leche cheesecake and Mexican Mac and cheese.

    1. Pati Jinich

      Jul 19

      Sorry to hear this Yadira, this recipe has been tried many times 🙁 But I am really glad to read that the other recipes have been liked and enjoyed! Have a great Sunday.

    2. Ryanito

      Oct 07

      Pati, What a super easy and delicious recipe! Wondering how cool the cake needs to be before adding the leches…mine came out a little drier compared to the one from my local panaderia. Maybe because it was still slightly warm when I sauced it? Will be trying it again soon. Thank you.

      1. Pati Jinich

        Oct 07

        Definitely better if you let it cool down completely Ryanito 😉

  8. Charlotte

    Jun 09

    Hi Pati – This is my all-time favorite tres leches cake (top 10 of any cake recipe). It’s SO good! I am planning to make this for my birthday on Friday. If you happen to see this comment, is it OK to make the cake on Thursday evening but poke holes and fill with the tres leches vanilla sauce on Friday? I wasn’t sure if the cake would hold up well if I made that part in advance. Thanks!

    1. Pati Jinich

      Jun 10

      Yes Charlotte, that would work, no problem 🙂 Happy birthday to you!

      1. Charlotte

        Jun 11

        Thank you!

  9. Cristal

    May 24

    Hi Pati! I’m thinking of making a cake with your recipe but I’m not sure if it will be too sweet. I’ve made a tres leches cake before and it came out too sweet! It was hard to take a bite because all I could taste was the condensed milk. I was wondering how sweet your recipe is before I try it out! Thanks!

    1. Pati Jinich

      May 28

      Hi Cristal, it is a sweet cake but by no means it is overwhelming 😉 If you are not sure add just half of the condensed milk and add a bit more of the regular one. Enjoy!

  10. Mae

    May 19

    Wow, you replied all questions personally. God loves you, Pati!

    1. Pati Jinich

      May 20

      You are very kind, thanks Mae!

  11. Jessica

    May 10

    This recipe is completely fool proof (I’m the fool, FYI). I don’t bake (measuring, what am I a chemist?), and I made this today for my mamacita for Mother’s Day, and it was amazing! Thank you Pati! I love cooking your food and making people happy with it!

    1. Pati Jinich

      May 11

      Awesome Jessica, it is pretty easy and delicious 😉

  12. Katrina

    May 06

    Hi Pati,
    I made this cake for Cinco de Mayo! I dropped it off at a friends house and her family loved it. So many great comments! Love your show. Hugs from Dallas, TX.

    1. Pati Jinich

      May 11

      Thanks Katrina, Tres Leches is a great cake for any celebration, glad to hear your friends loved it 😉

  13. Maria

    Apr 25

    I want to make as a layer cake and add strawberries in the middle. Do you recommend cutting layers before or after soaking in the milk?

    1. Pati Jinich

      Apr 27

      Definitely before Maria 😉 Once the cake is soaked in the milk mixture, it becomes so moist that it will be practically impossible to cut layers and get them out in one piece. Good luck!

      1. Maria

        May 03

        So I was going to ask something similar. I want to fill it with a mango spread. So just to clarify, I should cut the cake, spread the filling, return the top, then poke wholes and pour milk mixture over?

        1. Pati Jinich

          May 03

          What I would do is cut the cake, remove the top, poke some holes in the bottom half and pour some of the milk mixture; then spread the mango, return the top and again poke it and pour the milks. Just to make sure both top and bottom halves are moist and delicious 😉

  14. Kristine

    Apr 25

    Dear Pati, How to make the cake body more moisture before poking and pouring in the condense milk?

    Happy cooking!

    1. Pati Jinich

      Apr 27

      Hi Kristine, you really don’t need to make this cake more moist before you pour in the milk mixture, actually it needs to be the opposite so it can absorb the milks properly and become a real tres leches. Good luck!

  15. Maribel Gonzalez

    Apr 18

    Hola Pati. Como recomiendas que haga este pastel con relleno de mermelada de fruta?

    1. Pati Jinich

      Apr 19

      Hola Maribel, la verdad creo que la mermelada es demasiado dulce para este pastel, pero si le quieres poner algun relleno, ya sea frutas naturales o mermalada, solo cortalo por la mitad una vez que este horneado y frio, agrega lo que prefieras en una capa, pon de regreso la tapa del pastel, y continua con el resto de la preparacion para cubrirlo con las leches y demas. Suerte!

  16. Lorraine

    Apr 18

    Hi Pati,
    I am anxious to make this cake but there is just my husband and me so I was wondering how I could cut the recipe in half? Could you send a smaller size recipe?Thanks.

    1. Pati Jinich

      Apr 19

      Hi Lorraine, just go ahead and cut every single ingredient in half, use a smaller pan and bake for 18 minutes to see if the cake is done or until it is. You can also make the whole recipe and freeze half the tres leches cake for a later in the month treat 😉

  17. Ann Bramlett

    Dec 02

    Please tell me how to make this a chocolate tres leches cake? My cousin who has married into a Mexican family has asked for one for her husband’s birthday this weekend. I don’t want to embarrass her or myself. Should I bake this a day ahead to allows for all the sauce to be soaked up into the cake?


    1. Pati Jinich

      Dec 05

      Here’s the recipe for my marbled tres leches cake, Ann: You can make it all chocolate though. And yes you can make it a day ahead. Have fun!

  18. Anna

    Aug 20

    Can I add the sauce over a hot cake if I am leaving it in the pan?

    1. Pati Jinich

      Aug 24

      Let the cake cool a bit in the pan, but once it is cool, you can poke holes in it and pour over the sauce in the pan. Enjoy, Anna!

  19. Elia

    Aug 09

    Patio, I love your show and I have made this cake several times for my co workers and they absolutely love it and so does my family. They request often for their birthday dinners.

    1. Pati Jinich

      Aug 09

      Oh I hope you have many more awesome birthday dinners with the Tres Leches Cake, Elia.

  20. Sue

    Jul 10

    I would like to make this cake in a glass pan for which I have a lid, and carry it to a house party. Is it safe to bore holes and pour the milk mixture over the top of the cake while leaving it in the glass baking dish? thank you.

    1. Pati Jinich

      Jul 12

      You can poke holes in the cake while it is in the glass baking dish, Sue. Enjoy!

  21. Jen

    May 11

    How many days ahead an this cake be made?

    1. Pati Jinich

      May 16

      You can make the cake and pour on the tres leches sauce up to 3 days ahead, Jen. Keep it covered in the refrigerator. You can make the whipped cream topping separately, maybe the night before, and keep it refrigerated in a tightly sealed container. Enjoy!

  22. Tammy Blon

    Apr 20

    Making this as we speak …. really looking forward to it! 🙂

    1. Pati Jinich

      Apr 20

      Yay!!! Enjoy it, Tammy.

  23. Willian Dillon

    Apr 18

    Have enjoyed the delicious tres leches cake. Nothing else like it. Thanks for recipes Pati

    1. Pati Jinich

      Apr 19

      Thank you, Willian!

  24. Anonymous

    Apr 18

    Tienes la receta en español?

  25. Floyd B.

    Apr 18

    A nutrition list would be nice. This looks like a High Carb cake for people watching their carb intake.

    1. Pati Jinich

      Apr 18

      Oh I don’t track the nutritional information….

      1. Karina

        Apr 18

        In this new carb hating world, you are a breath of fresh air.

        1. Liss

          Oct 22

          Yes yes she is!

    2. Keith B

      Apr 18

      If you’re tracking carbs I don’t think a cake should make the list.

  26. Tiza London

    Apr 06

    HI Pati-
    I would like to make the cake a day ahead of my dinner party, but I worry that it will be messy storing in the fridge on a platter with all the sauce. Would it work to take the cake out of the oven, cool the cake in the pan, cover with sauce as directed in the pan and then refrigerate? I assume this method would mean that I have to add the whipped cream and then serve fright from the pan. Have you tried this method?

    I enjoy your show – keep it going!

    1. Pati Jinich

      Apr 18

      That will work great, Tiza! Have a great dinner party.

  27. Laura Costello

    Mar 19

    I made this recipe today along with your brown sugar carnitas recipe and both came out phenomenal!! I feel so proud of myself to have made such a delicious meal for my family. Thank you, Pati!

    1. Pati Jinich

      Mar 20

      That’s so awesome, Laura!

  28. Mary Minter

    Mar 08

    Absolutely the BEST! Thank you so much!

    1. Pati

      Mar 08

      Aww thank you Mary!

  29. Patricia

    Mar 02

    I have been using this recipe for years. I had recently lost it. Was freaking out. Its been the most requested birthday cake every year since i first made it. From my family to the extended latino family all request i do it better then anyone else. Thank God i found it again. There is no other when it comes to this cake its surely the very best. If you follow directions that is.

    1. Pati

      Mar 05

      I’m beyond happy to hear that the cake is so beloved, Patricia. Thanks for sharing!

  30. Anonymous

    Feb 27

    Can’t wait to bake this cake! I need it for Sunday but I want to make it on Thursday night. Do you think that’s to far in advance ?

    1. Pati

      Feb 28

      You can make the cake and pour on the tres leches sauce up to 3 days ahead and keep it covered in the refrigerator. You can make the whipped cream topping separately, maybe the night before, and keep refrigerated in a tightly sealed container. Have fun on Sunday!

  31. Leticia

    Jan 27

    Thank you so much I continue to watch your showing and I think you are the bestest and your family is charming

    1. Pati

      Jan 28

      Aww thank you Leticia.

  32. Toni McCormick

    Sep 29

    Hi Pati, –how did you make the white & black Tres Leches shown in this blog? I’d love to serve it for a party

  33. Lisa

    Jul 06

    I made this for a girlfriend’s baby shower. She’s from Mexico and all her friends are from Central and South America. They named me – the white lady – an honorary Latina because they said the cake was soooo good! Thank you, Pati!

    1. Pati

      Jul 06

      So glad everyone loved the cake, Lisa!

  34. Tamara

    Jun 09

    I have made this cake twice now and it has been a hit every time. I find that it is best enjoyed the day after when the flavours really sink into the cake. Just finished making it today and added some cinnamon to the whipped cream and it was delicious! Thank you for posting such a flawless recipe!

    1. Pati

      Jun 11

      Thank YOU for trying the recipe, Tamara!

  35. Luci rivera

    Jan 02

    Wow I’m you’re biggest fan got your cookbook for Xmas this receipt was wonderful family loved it thank you

    1. Pati

      Jan 03

      Oh thank you so much Luci! I hope you have fun with the book’s recipes!

  36. First cake ever

    Nov 20

    Instead of whisking the egg white can u throw them in a blender?

    1. Pati

      Dec 01

      I recommend whisking them with a mixer or with a whisk​, a blender won’t do the job…

  37. Marissa

    Oct 24

    I saw how you added chocolate to half of the better on your show. Could you explain how you did that? I don’t remember the measurements.

    1. Pati

      Oct 25

      That’s for my Marbled Tres Leches Cake…here’s the recipe

  38. Nancy

    Aug 13

    Thank you Pati! Today is my husband’s birthday and I made this cake for him. I am topping with fresh Colorado peaches. We enjoy watching your show. God bless you and your family.

    1. Pati

      Aug 14

      Fresh CO peaches sound delicious. Happy birthday to your husband!

  39. Migdia Chinea

    Jun 17

    Thanx so much. I hope my message went through.

  40. Migdia Chinea

    Jun 17

    This Tres Leches was a duper delicious recipe. I particularly enjoyed learning about “Fonda” meals a lot. My mom tells me that in Cuba, back in the late fifties, Fonda’s were popular everywhere and the best ones were Chinese/Cuban. These places, according to my mom, had booths you could actually close a little curtain around to be private. Cuban Chinese meals included fried rice which was “desgranado”, meaning the grains of rice are separate and the the way Cubans like rice.

    1. Pati

      Jun 30

      Thank you so much for sharing Migdia…so interesting.

  41. Ana

    Jun 03

    I just prepared it. It’s my husband’s birthday ?

    1. Pati

      Jun 05

      Happy Birthday to your husband!

  42. Gwendolyn A.

    May 31

    I am making this cake in the morning for an anniversary party. If I leave it in the baking pan should I still use all of the milk sauce when pouring it over the cake?

    1. Pati

      Jun 01

      It will soak in even more and be even more delicious!

  43. Mariana

    May 24

    I’m getting married (to a Mexican!) and we want to have a Mexican bakery do a Tres Leches cake for our reception. I’ve heard it’s not safe to have it sitting out for very long (especially if it’s covered in whipped cream), even in an indoor reception because of the dairy. How long can one of these cakes sit out safely?

    1. Pati

      Jun 01

      It’s actually great for sitting out! I’d say 3 to 4 hours.

      1. Mariana

        Jun 19

        ¡Mil gracias! I am so excited that we will be able to enjoy a tres leches at our wedding! It’s about two months away now!

  44. Diana A.

    May 06

    I’m making this for a birthday party tomorrow. I followed the directions exactly. I hope it looks as good as yours. Although, mine does have an eggy scent. Is that how yours smelled too when coming out of the oven? I’m sure the 3 milks will cover that up.

    1. Pati

      May 08

      The eggy scent is normal 🙂

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