Tres Leches Cake Recipe: Easy Three Milk Cake or Pastel

Are you craving a dessert that combines the richness of custard with the fluffiness of a sponge cake? Pastel de tres leches uses a precise blend of three kinds of milk to transform a simple batter into a deliciously soft and rich masterpiece.

In this guide, I will show you how to master this Latin American classic using simple ingredients like eggs, flour, and vanilla. Whether you are a local in Oahu or baking from halfway across the world, this recipe brings pure joy in every bite.

The secret to the perfect texture lies in understanding how the sponge absorbs the liquid without falling apart. We will break down exactly how to balance the moist and creamy cake base with the right soaking technique so you get a perfect slice every time.

What is Pastel De Tres Leches?

Pastel de Tres Leches is a celebration of dairy. It is a light sponge cake soaked in a sweet mixture of evaporated milk, condensed milk, and heavy cream. While often associated with Mexican dessert traditions, its origins are a topic of delicious debate. Some historians trace it back to Nicaragua, where it was known as delicias suecas or "Swedish delights," while others point to the recipes printed on Nestlé condensed milk cans in the 1930s and 40s as the spark for its popularity across Latin America.

The texture is distinct. It tastes like a cross between a trifle and a bread pudding but maintains a sliceable structure. The cake base acts like a sponge. It absorbs every drop of the rich milk mixture without dissolving into mush.

At North Shore Tacos in Oahu, I serve this cake cold. It needs to be refrigerated for at least 6 hours to set properly. Many guests enjoy it topped with whipped cream or sliced fresh strawberries to cut through the richness.

Sometimes we sprinkle cinnamon on top too. It brings out the sweetness without being overpowering.

A slice of tres leches after a surf at Sharks Cove feels extra special. Locals say it's one of their favorite desserts because it is refreshing and indulgent at the same time

The classic recipe calls for baking the batter in a 9-inch round or rectangular pan until a toothpick inserted in the center comes out clean. It is light yet indulgent and perfect after tacos or spicy dishes from our menu. The cool temperature of the cake provides a soothing contrast to the heat of the main course.

Key Components of Pastel De Tres Leches

A soft sponge cake soaks up a sweet blend of three different milks. Fluffy whipped cream finishes the treat. Each bite offers rich flavor and light texture.

The cake base

The foundation of this dessert is a sponge cake, often called a genoise, which relies on trapped air for its lift rather than just chemical leaveners. Start with three eggs, half a cup of sugar, and one teaspoon of vanilla. For the best volume, use eggs that are at room temperature (around 70°F). Cold eggs do not whip up as well.

Beat these in a large bowl until they turn yellow and fluffy, reaching what bakers call the "ribbon stage." This is when the batter falls from the beater in thick, ribbon-like folds that sit on the surface for a few seconds.

Sift together one cup of all-purpose flour and 1.5 teaspoons baking powder in a medium bowl. Do this three times. Sifting aerates the flour and prevents lumps, ensuring your sponge has an open texture to drink up the milk.

Slowly add the flour mixture to the egg mix using an electric mixer or hand mixer on low speed. Pour in a quarter cup of fresh milk, then blend gently with a spatula so everything mixes well but stays airy.

Grease and flour your nine-inch round or rectangular cake pan lightly. Avoid too much grease on the sides so your Mexican sponge rises straight up while baking. Pour batter into the prepared pan and smooth the top with your spoon.

Bake at 350°F for about 25 minutes. Test doneness by poking the center with a toothpick. It should come out clean. Let it cool for five minutes before moving forward to pour that sweet three milk mixture over top for true tres leches magic!

The three milk mixture

Three milks make this cake moist and sweet. Use one can of condensed milk, one can of evaporated milk, and one can or half a pint of whipping cream or half-and-half for the three milk mixture.

Brand choice can impact the flavor. Nestlé La Lechera is a classic choice found in many US supermarkets and offers a balanced sweetness. Magnolia brand condensed milk is often thicker and sweeter, which some bakers prefer for a richer dessert.

Mix these three types of milk in a bowl and stir well with a whisk. Add vanilla to boost the flavor. Poke holes in your baked cake using a fork or chopstick, then pour the milk mixture slowly over the warm cake with a ladle.

This lets every bite soak up all that creamy goodness. For a less soggy texture, use only half of the mix. Chill your pastel de tres leches overnight in the refrigerator to let it absorb fully before adding whipped cream topping.

Pouring tres leches over warm cake is like giving it a big Hawaiian hug. It needs time to embrace the flavor fully.

Whipped cream topping

Use 2 cups of whipped cream for a single-layer tres leches cake, or double to 4 cups if you want a layer cake. Whip the cream until stiff peaks form using a mixer on high speed in a cold mixing bowl. Chilling your bowl and beaters in the freezer for 15 minutes beforehand helps the fat molecules in the cream stay solid, creating a more stable foam.

Keep the sweetness low since both the three milk mixture and any fruit, like strawberry or canned peach, give enough sugar. Add Dream Whip or other stabilizers if you want the topping to hold longer at room temperature.

Wait for your cake base to cool totally before adding whipped cream so it will not melt into the moist cake. For two layers, spread half of your topping between them using a spatula. Use the rest on top and along the sides.

Decorate right before serving for fresh looks. Try coconut flakes, chopped nuts, cinnamon powder, edible flowers from Hawaii farms, or slices of ripe strawberries. Store extra refrigerated cake tightly in plastic wrap or foil inside an airtight container for up to 4 days in the fridge.

Step-by-Step Guide to Making Pastel De Tres Leches

Now, grab your standing mixer and oven. We will walk through each part of turning eggs, sugar, and three different kinds of milk into one of my favorite desserts. Keep reading to see how you can make this famous cake at home!

Preparing the cake batter

A great three milk cake starts with a fluffy base. Fresh eggs and sugar make all the difference for taste and texture.

1. Crack 3 fresh eggs into your mixer bowl, adding 1/2 cup granulated sugar. Beat these on medium speed for about 3 minutes until the mix looks frothy and has grown in volume.
2. Pour in 1 teaspoon vanilla extract for rich, sweet flavor from real Vanilla planifolia.
3. Keep beating the eggs and sugar until you see the batter thicken and turn pale yellow. This helps build that classic light bite of authentic Mexican cuisine.
4. Sift together 1 cup harina (flour) with 1.5 teaspoons baking powder three separate times. This step makes sure your cake batter stays airy.
5. Gently fold one-third of your flour mixture into the egg batter using a soft spatula or whisk to keep air in the mix.
6. Pour half of the milk, measured at 1/4 cup fresh cow’s milk, into the bowl, mixing gently so the liquid blends but does not deflate everything.
7. Add remaining flour blend to complete your batter, stirring just enough so no dry spots remain. Over-mixing can ruin an angel food cake-style crumb.
8. Rub a bit of oil on your cake pan bottom only. Too much oil along the sides interferes with how high cakes rise during horneado (baking).
9. Pour batter into the prepared round or rectangular pan, smoothing out evenly to help it bake up golden. A trick I learned in my own bakery days in Mexico and Brazil is to tap the pan once on the counter to release large air bubbles.
10. For two-layer cakes, split mixture between pans lined with parchment paper if you want even release after baking. Cafes in Mexico often use this tip for perfect pasteles every time.

Each detail brings you closer to serving size perfection like you get at a top Mexican restaurant, or right here on Hawaii’s North Shore!

Baking the cake

The cake needs the right heat and timing to turn out soft and moist. Your oven and pan choice are important for that perfect pastel de tres leches.

• Preheat the oven to 350°F (175°C) so it is hot enough for even baking.
• Use two cake pans if you want layers. Bake both at the same time to keep things simple.
• Pour the batter into your pans, making sure each one gets an equal amount for even cakes.
• Place them in the center rack of your oven so each pan gets steady heat.
• Bake for about 25 minutes. Check by poking the cake with a toothpick. It should come out clean without wet batter.
• Once baked, take the cakes out of the oven but leave them in their pans. This keeps them from breaking apart later.
• Let the cakes cool in their pans for five minutes before moving on to soaking them with three different types of milk like leche condensada and leche evaporada mixed with vanilla.
• If you use aluminum foil under your pans, cleanup will be much easier after baking is done.

Mixing the three milk soak

Soaking this cake makes it sweet, soft, and full of flavor. On North Shore Tacos’ food truck, I always prepare the three milk soak fresh for every Tres Leches postre.

1. Pour 1 can (14 oz) of sweetened condensed milk into a mixing bowl. This gives the cake its rich sugar taste.
2. Add 1 can (12 oz) of evaporated milk. It adds creamy depth without making it heavy in saturated fat.
3. Use ½ pint whipping cream or one can media crema as your third milk. Both work well for a silky finish.
4. Whisk together the milks and cream until smooth and blended. Do this on medium speed if using a mixer appliance.
5. Mix in 1 teaspoon of vanilla extract for extra flavor, which mixes perfectly with the leche and eggs as food in the batter.
6. After your cake is baked, poke holes all over using a fork so that every bite soaks up the leche mixture evenly.
7. Slowly pour the combined milk and vanilla mix all over the warm single-layer pan dulce, using a ladle to spread it gently across the top.
8. Let your pastel rest at least 1 hour in the fridge so all three leches fully soak into every part before adding whipped topping or fruit.

Using these steps helps every Tres Leches cake recipe taste like a special treat from Hawaii and Mexico together, perfect after fish tacos or arroz con leche rice pudding at North Shore Tacos!

Assembling the cake

This sweet pastel de tres leches is a favorite at parties in Mexico and Brazil. Tourists in Hawaii will love its light texture and creamy taste.

1. Use a fork to poke holes all over the warm cake. This lets the three milks soak deep into each bite.
2. Gradually pour the milk mixture over the cake base, making sure you cover every spot so nothing stays dry.
3. Let the cake sit for 10 minutes. This step helps the milk blend with the fluffy sponge.
4. Place the pan in your fridge for at least six hours. Overnight chilling gives even better flavor as each piece absorbs more sweetness.
5. Only after chilling, spread whipped cream on top using a mixer set on medium speed, then smooth out gently with a spatula for an even layer.
6. Add fresh fruit or dulce de leche before serving if you like color or want extra sweetness, but do this only once the cake is cool.
7. Serve straight from your baking pan since this dessert stays moist, and it might fall apart if moved too much.
8. For two layers, follow all steps again for both cakes. Stack with whipped cream and fruit between them, then chill again until firm.
9. If you’re short on time, make it ahead. This pastel can stay perfect in your fridge until ready to eat.
10. If you need to freeze leftovers, wrap slices tightly with plastic wrap. Thaw in your fridge before enjoying another sweet bite of tres leches magic.

Adding the whipped cream topping

A creamy whipped topping makes Pastel de Tres Leches extra tasty and pretty. It is soft, sweet, and goes well with tropical fruit in Hawaii.

• Beat the cream until it forms stiff peaks using a mixer on medium speed. Add only a touch of sugar to avoid making the cake too sweet.
• Spread 2 cups whipped cream over a single-layer cake for nice coverage. Use 4 cups if you bake two layers.
• Keep the cake cold before you add the topping. Cold cake helps the whipped cream hold its shape for longer.
• Assemble the topping right before serving for freshness. This keeps your dessert looking fresh at your celebration or picnic.
• Decorate with fresh fruit, like sliced mangoes or berries from local Hawaiian markets. Edible flowers make a lovely touch too.
• For two-layer cakes, put whipped cream and fruit between both layers as well as on top. This adds color and flavor in every bite.
• If you like unique flavors, try coconut-infused whipped cream for an island twist. Mix well so each slice tastes rich and special.
• Use a fork to poke small holes in the cake first so the milk soak gets in deep; then top with whipped cream for perfect texture.
• Store extra cake in the refrigerator to keep it safe and creamy after decorating. Whipped egg whites are not used here; only pure heavy cream will give you that soft finish without any trans fat.
• Find more baking tools or ingredients at amazon.com if needed for your kitchen in Hawaii or home elsewhere.

Frequently Asked Questions

Got questions about making Pastel de Tres Leches at home? Whether you are wondering about using a mixer or your horno, or how to beat the eggs and azúcar just right, read on to find helpful answers!

Why did my cake shrink after baking?

Cake shrinkage often happens if the egg foam collapses. This can occur if you open the oven door too early, letting cool air rush in before the proteins have set. Always use a timer and bake for 25 minutes, checking with a toothpick only at the end to avoid disturbing the rise.

Over-mixing the batter with your mixer can also knock out the air bubbles you worked so hard to create. This makes the cake dense and prone to sinking.

Egg yolks blended quickly with azúcar on medium speed help create lift, but skipping proper sifting of flour or baking powder also hurts cake rise. Sometimes, using the wrong size pan makes the structure weak and leads to shrinking.

If you take the cake from its pan before soaking it with tres leches, it can break apart easily. Cooling too fast causes the sides to pull away as well. Let your pastel cool slowly for best results. I always prick my warm cake with a fork while it's still soft so all that sweet milk gets soaked in without breaking up my batch at North Shore Tacos!

Can I make this cake ahead of time?

Yes, you can make Pastel de Tres Leches ahead of time. In fact, it tastes better the next day. The flavors deepen as the cake is soaked with the three milk mixture and left to chill.

Prepare the cake base, soak it well with milk, then let it sit in your fridge for at least six hours. Chilling overnight gives an even richer taste.

Add whipped cream topping right before serving to keep it fresh and light. This dessert stores best for two to four days after making when kept cold. FDA guidelines recommend keeping cream-based desserts refrigerated at 40°F or below. Avoid freezing once you soak or frost it since the texture may get soggy.

Using a mixer on medium speed helps beat the eggs and sugar fast so you can keep prep simple but tasty each time you make this treat at home.

Can I bake this in a different pan?

Pastel de Tres Leches is easy to make at home, even if you use a different pan. Try a 10 x 15-inch rectangle for 12 servings or grab a classic 9 x 13-inch baking dish for up to 24 slices.

A round cake? Use two 9-inch rounds and divide the batter evenly before placing it in the oven.

Always adjust your baking time since bigger pans often finish quicker. Lining your pan with parchment paper helps remove the moist cake without any mess, especially after soaking with three milks.

Avoid over-greased sides so your cake base can rise well while mixing sugar on medium speed with your mixer appliance. Pastel de Tres Leches does not stack like regular layer cakes because of its soft, milk-soaked texture, so keep layers single and flat for best results.

Tips for a Perfect Pastel De Tres Leches

Use a hand mixer to beat your whipped cream until it holds soft peaks. Pour the milk mixture slowly over the cake base so every bite is moist and delicious.

Achieving the ideal texture

Sift flour and baking powder three times to make the cake base light. This step helps your batter stay fluffy. Use a mixer to beat eggs and sugar until thick, about three minutes. Air in this mix keeps the cake soft after you bake it.

Fold ingredients gently so you do not deflate the batter. Pour the milk mixture over the warm cake for better soaking. Let it cool for five minutes before adding milks, or your cake may fall apart.

Chill overnight if possible. This makes every bite moist and rich. Over-baking dries out the dessert, so watch closely near the end of baking time. I learned that a few extra minutes can change everything!

Properly soaking the cake

Poke holes all over the cake using a fork or chopstick. This helps the three-milk mixture soak in deep. Do not take the cake out of the pan first; it keeps the cake from breaking apart during soaking.

Pour the three-milk mixture slowly and in stages, using a ladle for better control. Pay special attention to the edges, as they tend to dry out faster than the center. Let each bit absorb before adding more so nothing pools on top. Use half of the milk mix if you want less moisture.

For two-layer cakes, pour equal amounts on both layers, keeping them both soft and rich. Refrigerate overnight to give time for full absorption.

Storing leftovers

Place leftover Pastel de Tres Leches in the fridge right away. Use plastic wrap or foil to cover the dish tightly so it does not pick up other smells from the refrigerator. This dessert tastes best within two to four days, keeping its flavor and soft texture.

Do not freeze your cake once you add the three milk mixture or whipped cream topping; it can turn soggy fast.

If you made extra plain cake with your mixer, freeze only what has no milk soak or whipped cream on top. An unsoaked and unfrosted cake keeps well for up to three months in the freezer. Thaw before soaking and decorating later.

Add fresh whipped topping right before serving if storing overnight, which makes every bite as light as that first taste near Sharks Cove where I love sharing this sweet treat with tourists right off my food truck.

Variations of Pastel De Tres Leches

People love to try different flavors in this creamy cake, using simple tools like a mixer or whisk to blend the batter. Each version brings its own sweet twist and keeps three milks lovers coming back for more.

Chocolate Tres Leches

Chocolate Tres Leches brings a rich twist to the classic treat. Swap some flour for cocoa powder in your batter, and use your mixer to blend it well. This change gives the cake a deep chocolate taste, making each bite feel extra special.

Some recipes lower the sugar because cocoa can be bitter. Be aware that the fat in cocoa powder can sometimes weigh down the egg foam, so be extra gentle when folding.

Soak the baked cake with three milks as usual, but let it rest a bit longer so every piece gets soft and full of flavor. Top with whipped cream, then add chocolate shavings or dust on cocoa powder if you like an even richer finish.

Chocolate Tres Leches is less common than vanilla versions, but many guests find it more decadent and perfect for sharing after a Hawaiian meal at our restaurant.

Tres Leches with fruit toppings

Fresh strawberries, canned peaches, or even slices of pineapple can brighten up Tres Leches cake. Fruit toppings add natural sweetness and keep the whipped cream topping from needing more sugar.

I like to layer berries between the soaked cake layers or arrange sliced kiwi and mango on top before serving. Edible flowers create a pretty look for parties.

Fruit makes each bite taste light and fresh while giving your pastel color. In Hawaii, tropical fruits such as papaya or lychee work well for a local spin. Add fruit just before you serve it so the texture stays crisp and juicy.

Every forkful looks festive, which is perfect for birthdays or group celebrations with family and friends visiting Oahu.

Coconut-infused Tres Leches

Coconut-infused Tres Leches uses coconut milk in the three-milk blend. Swap part of the regular milk for coconut milk or just add it to deepen the flavor. Sprinkle toasted coconut flakes on top for crunch and a sweet taste.

Add fresh fruit like pineapple or mango for an island touch many tourists enjoy in Hawaii. This version is similar to the Hawaiian favorite Haupia cake but with the signature moistness of tres leches.

Mixing coconut into the whipped cream topping also works well. Some people like more shredded coconut, others use less, so adjust as you wish. Coconut gives more richness and makes this dessert different from classic Pastel de Tres Leches recipes found elsewhere.

This twist is great for those who love tropical treats and want something unique during their visit. Prepare your batter with the mixer, bake as usual, then soak it with your creamy mixture that now includes smooth coconut milk.

Conclusion

Pastel de Tres Leches brings happiness to every bite. Its soft cake and sweet milk mixture please any dessert lover’s taste buds. With a simple mixer and fresh ingredients, you can make this treat at home for your friends or family in Hawaii.

Enjoy each creamy spoonful. Maybe add some fruit or coconut for a special touch! Give it a try, and you might find yourself making it again soon.

https://youtu.be/1Hn7WsSRFS8

FAQs

What is a tres leches cake and how does it differ from other sponge cakes?

Tres leches cake, also called three milk cake, is a light sponge or butter-based cake soaked in a mixture of three milks—typically evaporated milk, condensed milk, and whole milk or cream—and finished with whipped cream. Unlike traditional sponge cakes that are served dry or with a simple syrup, this dessert is distinguished by its rich, moist texture from the milk soak, which gives it a custard-like tenderness throughout.

How do I make an easy tres leches cake recipe at home?

To make a simple tres leches cake recipe, bake a light sponge or white cake, poke holes across the warm cake with a fork, and pour a cooled blend of evaporated milk, condensed milk, and heavy cream over it. Chill the cake for several hours or overnight to let the milk mixture fully absorb. Top with lightly sweetened whipped cream and optional cinnamon or fruit before serving for a classic dessert presentation.

Can I adapt the three milk cake for dietary restrictions like gluten-free or dairy-free?

Yes. For a gluten-free three milk cake, substitute the wheat flour with a 1:1 gluten-free flour blend that includes xanthan gum or use almond flour with adjusted ratios. For dairy-free, replace evaporated and condensed milks with coconut condensed milk and full-fat coconut milk or use oat-based alternatives, though flavor and texture will vary. Always test the soak ratios when using alternative milks to avoid an overly soggy or too-firm cake.

What are the best tips to prevent a tres leches cake from becoming soggy?

To avoid an overly soggy tres leches cake, bake the cake until fully set and slightly golden so it holds structure. Allow the cake to cool before poking holes and pouring the milk mixture slowly and evenly. Use the right milk ratio—typically equal parts evaporated and condensed milk with a slightly lesser amount of heavy cream—and refrigerate the cake uncovered for a short time before covering to let the surface stabilize. Chilling helps the flavors meld without turning it into a porridge-like texture.

How far in advance can I prepare this dessert for a party or event?

You can prepare a tres leches dessert 24 to 48 hours in advance. In fact, chilling the soaked cake overnight improves flavor and texture. Leave the whipped topping off until closer to serving to preserve its lightness, or use stabilized whipped cream if you need to top it earlier. Store the cake covered in the refrigerator to maintain moisture and freshness.

What flavor variations work well with a tres leches cake recipe?

Popular flavor variations include adding vanilla bean, citrus zest (lime or orange), cinnamon, coffee, or coconut to the milk soak or batter. You can fold fruit purées into the whipped topping or layer fresh fruit like strawberries or mango for a tropical twist. Chocolate tres leches can be made by incorporating cocoa into the batter and using sweetened condensed chocolate milk in the soak for a richer dessert.

How should I serve and store leftover three milk cake?

Serve three milk cake chilled, cut into squares or slices, and garnish with whipped cream, fresh fruit, or a sprinkle of cinnamon. Store leftovers covered in the refrigerator for up to 3–4 days; the cake will continue to absorb moisture, so texture may become denser over time. For longer storage, individual portions can be frozen without whipped topping for up to one month and thawed in the refrigerator before serving.

Is tres leches cake difficult to master, and what common mistakes should I avoid?

Tres leches cake is approachable for home bakers, but common mistakes include underbaking the cake so it collapses, using incorrect milk ratios that make it too soggy, and adding the milk soak while the cake is too hot which can break down its structure. Also avoid overwhipping the topping into butter. Follow the cake recipe closely, cool the cake properly, and pour the milk mixture gradually to achieve the ideal moist yet sliceable dessert.