Tres Leches Cake
Pastel de tres leches
Recipe Yield
10 to 12 servings
Cooking time
42 minutes
Rate this recipe
Ingredients
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.
Comments
96comments inTres Leches Cake
GLORIA NEVIN.
Mar 31
GRACIAS POR COMPARTIR ESTAS
DELICIAS.
LAS PONDRE EN PRACTICA.
BENDICIINES!!
Pati Jinich
Apr 11
Gracias a ti Gloria, ojala que disfrutes el Tres Leches 😉
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.
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 😉
Jeremiah
Dec 17
Is there a video I could watch?
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! https://www.youtube.com/watch?v=nspXovyphb4&t=7s
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?
Pati Jinich
Dec 11
Absolutely, that is the way I actually do it Getsemani, enjoy 😉
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.
Pati Jinich
Oct 22
Hi Joanna! On Youtube I have the video for the Cuatro Leches cake I made with Vivian Howard here https://www.youtube.com/watch?v=nspXovyphb4, 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 😉
Jen Rollins
Sep 12
A lovely cake. I’ve made it twice – it’s luscious and rich!
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: https://patijinich.com/pati_2020/cuatro-leches-cake-with-plums-and-apricots/
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.
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.
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.
Pati Jinich
Oct 07
Definitely better if you let it cool down completely Ryanito 😉
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!
Pati Jinich
Jun 10
Yes Charlotte, that would work, no problem 🙂 Happy birthday to you!
Charlotte
Jun 11
Thank you!
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!
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!
Mae
May 19
Wow, you replied all questions personally. God loves you, Pati!
Pati Jinich
May 20
You are very kind, thanks Mae!
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!
Pati Jinich
May 11
Awesome Jessica, it is pretty easy and delicious 😉
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.
Pati Jinich
May 11
Thanks Katrina, Tres Leches is a great cake for any celebration, glad to hear your friends loved it 😉
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?
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!
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?
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 😉
Kristine
Apr 25
Dear Pati, How to make the cake body more moisture before poking and pouring in the condense milk?
Happy cooking!
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!
Maribel Gonzalez
Apr 18
Hola Pati. Como recomiendas que haga este pastel con relleno de mermelada de fruta?
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!
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.
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 😉
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?
Thanks,
Ann
Pati Jinich
Dec 05
Here’s the recipe for my marbled tres leches cake, Ann: https://patijinich.com/pati_2020/reinventing-a-classic-marbled-tres-leches-cake/ You can make it all chocolate though. And yes you can make it a day ahead. Have fun!
Anna
Aug 20
Can I add the sauce over a hot cake if I am leaving it in the pan?
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!
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.
Pati Jinich
Aug 09
Oh I hope you have many more awesome birthday dinners with the Tres Leches Cake, Elia.
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.
Pati Jinich
Jul 12
You can poke holes in the cake while it is in the glass baking dish, Sue. Enjoy!
Jen
May 11
How many days ahead an this cake be made?
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!
Tammy Blon
Apr 20
Making this as we speak …. really looking forward to it! 🙂
Pati Jinich
Apr 20
Yay!!! Enjoy it, Tammy.
Willian Dillon
Apr 18
Have enjoyed the delicious tres leches cake. Nothing else like it. Thanks for recipes Pati
Pati Jinich
Apr 19
Thank you, Willian!
Anonymous
Apr 18
Tienes la receta en español?
Pati Jinich
Apr 18
Sí, aquí: https://patijinich.com/pati_2020/es/pastel-de-tres-leches/
Floyd B.
Apr 18
A nutrition list would be nice. This looks like a High Carb cake for people watching their carb intake.
Pati Jinich
Apr 18
Oh I don’t track the nutritional information….
Karina
Apr 18
In this new carb hating world, you are a breath of fresh air.
Liss
Oct 22
Yes yes she is!
Keith B
Apr 18
If you’re tracking carbs I don’t think a cake should make the list.
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!
Pati Jinich
Apr 18
That will work great, Tiza! Have a great dinner party.
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!
Pati Jinich
Mar 20
That’s so awesome, Laura!
Mary Minter
Mar 08
Absolutely the BEST! Thank you so much!
Pati
Mar 08
Aww thank you Mary!
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.
Pati
Mar 05
I’m beyond happy to hear that the cake is so beloved, Patricia. Thanks for sharing!
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 ?
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!
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
Pati
Jan 28
Aww thank you Leticia.
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
Pati
Oct 02
Oh here’s the recipe Toni: https://patijinich.com/pati_2020/recipe/reinventing-a-classic-marbled-tres-leches-cake/
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!
Pati
Jul 06
So glad everyone loved the cake, Lisa!
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!
Pati
Jun 11
Thank YOU for trying the recipe, Tamara!
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
Pati
Jan 03
Oh thank you so much Luci! I hope you have fun with the book’s recipes!
First cake ever
Nov 20
Instead of whisking the egg white can u throw them in a blender?
Pati
Dec 01
I recommend whisking them with a mixer or with a whisk, a blender won’t do the job…
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.
Pati
Oct 25
That’s for my Marbled Tres Leches Cake…here’s the recipe https://patijinich.com/pati_2020/recipe/marbled-tres-leches-cake/
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.
Pati
Aug 14
Fresh CO peaches sound delicious. Happy birthday to your husband!
Migdia Chinea
Jun 17
Thanx so much. I hope my message went through.
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.
Pati
Jun 30
Thank you so much for sharing Migdia…so interesting.
Ana
Jun 03
I just prepared it. It’s my husband’s birthday ?
Pati
Jun 05
Happy Birthday to your husband!
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?
Pati
Jun 01
It will soak in even more and be even more delicious!
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?
Pati
Jun 01
It’s actually great for sitting out! I’d say 3 to 4 hours.
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!
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.
Pati
May 08
The eggy scent is normal 🙂