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Tres Leches Cake

15 mins

12 servings

What you are creating

Tres Lèches Cake is an authentic Mexican dessert.

The cake gets its name because you poke holes in it and pour in a mixture of three milks – sweetened condensed milk, coconut milk, and heavy cream.

The cake is super moist, incredibly sweet that will melt in your mouth.

Garnish with toasted coconut, fresh strawberries or maraschino cherries.



  1. Preheat oven to 325 degrees. Butter and flour a 10 inch round cake pan. NOTE: you can also bake in a 9x13 baking dish.

  2. Fit your stand mixer with the paddle attachment.

  3. Shift together flour, granulated sugar, baking powder and salt in the bowl of your stand mixer.

  4. Make a well in the center of your flour mixture.

  5. Add milk, melted butter and vanilla. Mix on low speed until almost smooth. Scrape sides of bowl while mixing.

  6. Add eggs and yolks, one at a time. Beat well after each addition.

  7. Pour batter into prepared pan, smoothing top evenly with spatula. Gently tap pan on counter to release any air bubbles.

  8. Bake for about 35 minutes, or until a toothpick inserted in center comes out clean.

  9. Allow to cool in the pan, and then turn out (upside down) onto a round or rectangular serving platter.

  10. Poke holes in the cake with a fork.

  11. In a clean mixing bowl, add ½ cup (120 grams) heavy whipping cream, condensed and coconut milk and beat until smooth. Pour the mixture over the cake.

  12. Cover and refrigerate until chilled for at least six hours or overnight.


  1. Beat the powdered sugar and remaining 1 ½ cups (360 grams) whipping cream on high speed until stiff peaks form.

  2. Remove cake from refrigerator and spread the whipped cream icing evenly over the top and sides of the soaked cake.

  3. Sprinkle the top with the toasted coconut.

  4. Cover and chill for an hour before serving.

  5. Enjoy!

  • 2 2/3 cups (333 grams) all-purpose flour

  • 2 cups (400 grams) granulated sugar

  • 1 tablespoon (15 grams) baking powder

  • 1 teaspoon (3 grams) salt

  • 1 1/3 cups (320 grams) whole milk, room temperature

  • 2/3 cup (150 grams) unsalted melted butter

  • 1 teaspoon (4 grams) vanilla bean extract

  • 4 large eggs (200 grams) at room temperature

  • 2 large egg yolks (37 grams) at room temperature

  • 2 cups (480 grams) heavy whipping cream, divided, room temperature

  • 1 (14 ounce) can (396 grams) sweetened condensed milk

  • 1 (13.66 ounce) can (403 grams) unsweetened coconut milk

  • ½ cup (60 grams) powdered sugar

  • Optional:

  • ½ cup (42 grams) unsweetened flaked coconut, toasted

  • Maraschino cherries or fresh fruit for garnish

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Cream = 40% Heavy Cream

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


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