Tres Leches Cake Recipes: From Scratch, With Cake Mix, and Eggless Variations
Tres leches cake is one of the most beloved Latin American desserts, celebrated for its airy texture, moist crumb, and decadent milk soak. The name tres leches translates to “three milks,” a nod to the trio of dairy—evaporated milk, condensed milk, and heavy cream—that gives this sponge cake its unique richness. Whether you prefer making desserts from scratch, taking a shortcut with cake mix, or need an eggless version, there’s a tres leches recipe for you. Let’s explore three different approaches that all lead to one irresistible outcome.
1. Classic Tres Leches Cake from Scratch
If you want the traditional experience, making tres leches cake from scratch delivers a fluffy sponge that soaks up the milk mixture beautifully. The process is straightforward: beat the eggs until light and airy, fold in the flour carefully, and then let the cake drink up the sweet milk blend.
Ingredients
For the cake:
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
⅓ cup whole milk
1 teaspoon vanilla extract
For the milk mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
½ cup heavy cream
For the topping:
1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Prepare the pan: Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
Mix the dry ingredients: In a small bowl, sift together flour, baking powder, and salt. Set aside.
Beat the egg yolks: In a large bowl, beat the yolks with ¾ cup of sugar until thick and pale yellow. Stir in the milk and vanilla.
Whip the egg whites: In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue whipping until stiff peaks hold.
Combine gently: Fold the egg yolk mixture into the flour mixture, then gently fold in the beaten egg whites until just combined.
Bake: Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
Soak with milk: Poke holes all over the cooled cake with a fork. Whisk together evaporated milk, condensed milk, and heavy cream, then slowly pour over the cake. Refrigerate for at least 2 hours (overnight is best).
Whip the topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled cake.
Serving Tips
Top with fresh berries, a sprinkle of cinnamon, or toasted coconut for extra flair. This version tastes light yet indulgent, with the perfect balance of sweetness and creaminess.
2. Easy Tres Leches Cake with Cake Mix
Sometimes you want a shortcut without sacrificing flavor. A boxed cake mix makes tres leches quick to whip up while still producing a moist, flavorful cake. The key is choosing a white or yellow cake mix that bakes up fluffy and light.
Ingredients
For the cake:
1 box white or yellow cake mix
Ingredients listed on the box (usually eggs, oil, and water)
For the milk mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 cup whole milk or heavy cream
For the topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Bake the cake: Prepare the boxed cake mix according to package directions, using a 9x13-inch pan. Bake until a toothpick comes out clean. Let cool completely.
Mix the milks: In a bowl, whisk evaporated milk, condensed milk, and whole milk (or cream).
Soak the cake: Poke holes in the cooled cake with a fork. Pour the milk mixture evenly across the top, letting it soak in. Refrigerate for 1–2 hours.
Make the topping: Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the cake.
Variations
Strawberry Tres Leches: Add a layer of sliced strawberries under the whipped topping.
Chocolate Tres Leches: Use chocolate cake mix and replace some of the whole milk with chocolate milk.
Coconut Tres Leches: Substitute coconut milk for the whole milk and sprinkle toasted coconut on top.
This cake mix version is perfect when you’re pressed for time but still want the crowd-pleasing flavor of tres leches.
3. Eggless Tres Leches Cake
Traditional tres leches relies heavily on eggs for structure and lightness, but you can absolutely make an eggless version that’s just as delicious. The trick is to use yogurt and baking soda as leaveners, which create a fluffy, moist cake ready to soak up the milk mixture.
Ingredients
For the cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plain yogurt (unsweetened)
¾ cup granulated sugar
½ cup neutral oil (like canola or vegetable)
½ cup whole milk
1 teaspoon vanilla extract
For the milk mixture:
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
½ cup heavy cream (or coconut cream for a dairy-free option)
For the topping:
1 cup heavy cream (or chilled coconut cream for vegan option)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven: Set oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
Mix wet ingredients: In another bowl, whisk yogurt, sugar, and oil until smooth. Add milk and vanilla, mixing until combined.
Combine: Gently fold dry ingredients into wet until just incorporated. Do not overmix.
Bake: Pour batter into pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool.
Prepare the milk soak: Mix evaporated milk, condensed milk, and cream. Poke holes in the cooled cake and pour the mixture over the top. Chill for several hours.
Topping: Beat cream and sugar until fluffy. Spread over the cake.
Dairy-Free or Vegan Adjustments
Use almond or oat milk in place of whole milk.
Swap condensed coconut milk for sweetened condensed milk.
Use coconut cream for both the milk mixture and whipped topping.
This eggless version is moist, spongy, and satisfying—perfect for those with egg allergies or dietary restrictions.
Final Thoughts
Tres leches cake is proof that dessert can be both simple and luxurious. With its moist texture and creamy topping, it’s no wonder this cake has become a favorite far beyond its Latin American roots.
From scratch, you get the traditional airy sponge cake that absorbs the milk mixture perfectly.
With cake mix, you can save time while still serving a dessert that impresses.
Eggless, you get an inclusive variation that delivers all the richness without relying on eggs.
No matter which path you choose, the result is always the same: a moist, melt-in-your-mouth cake that makes any gathering special. Serve it chilled, share it with friends or family, and enjoy the magic of tres leches in whatever form best suits your kitchen and lifestyle.
Further Reading
Carrot Cake Recipes
https://www.amazon.com/Carrot-Cake-Recipes-Montego-Publishing-ebook/dp/B0CW1GD4G5/
Phyllo Dough Breakfast and Dessert Recipes and Meatloaf Recipes
https://www.amazon.com/Phyllo-Dessert-Breakfast-Recipes-Meatloaf-ebook/dp/B0DMKZF4ZD/
Potted Meyer Lemon Trees & Indoor Pomegranate Tree Care
https://www.amazon.com/Indoor-Pomegranate-Potted-Meyer-Lemon-ebook/dp/B0DGGSZDNS/
Planting Lithops
https://www.amazon.com/Planting-Lithops-Succulents-Kingston-Publishing-ebook/dp/B0CW1BBTKP
