Melt In Your Mouth Tres Leches Cake

Melt In Your Mouth Tres Leches Cake

My kids just took me out to dinnner for my birthday. I do not like turning another year older but so lucky to have some of my kids and grandkids close by. The place we went to dinner at served me a piece of Tres Leches Cake. Oh my gosh SOOOOOOO AMAZING!!

What is Tres Leches Cake? Tres leches cake is, basically a sponge-like cake that’s designed to soak in the flavor of a triple milk combination.

The milk combination consisting of evaporated milk, sweetened condensed milk and heavy cream. This makes it incredibly moist and the cake basks in it’s own pool of creamy deliciousness.

This is an EASY recipe your family will love! It is a perfect refreshing cake to serve all summer long, but you can serve it all year long. I found a recipe from Melissa’s Southern Kitchen that I know you will love.


  • all purpose flour
  • baking powder
  •  salt
  •  ground nutmeg
  • butter softened
  • sugar
  • eggs
  • vanilla extract 
  • buttermilk
  • evaporated milk
  • sweetened condensed milk
  • heavy cream 

Pay attention to this last step..after the cake cools – poke holes in the cake with a straw. Then mix together in a bowl the evaporated milk, sweetened condensed milk and heavy cream.

Be sure to allow at least 6 hours for the milks to soak into the cake otherwise it won’t have enough time to soak in.

If covered tightly and stored in the fridge, this Mexican tres leches cake should last up to four days in the fridge.

This Tres Leches Cake is full of so much flavor that everyone will be definitely want seconds. You’ll be shocked to find out just how easy it is to make at home.

Come on let’s make our family a wonderful treat.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Mexican
Servings 16


  • 2 1/2 cups  all purpose flour
  • 1 tsp  baking powder
  • 1/2 tsp  salt
  • 1/4 tsp  ground nutmeg divided
  • 1 cup softened butter 
  • 1 1/4 cup  granulated sugar (divided)
  • 6 large  eggs (separated)
  • 3 tsp vanilla extract (divided)
  • 1 cup buttermilk
  • 1 12 oz  can evaporated milk
  • 1 14 oz  can sweetened condensed milk
  • 2 1/2 cups  heavy cream divided


  • Preheat the oven to 350°F and butter a 13×9 inch metal baking pan.
  • In a medium-size bowl whisk together all purpose flour, baking powder, salt and 1/8 tsp ground nutmeg. Set aside.
  • In the bowl of a stand mixer cream together butter, cup sugar, egg yolks, and 2 tsp vanilla. Cream for 2-3 minutes.
  • To the bowl add the sifted dry ingredients alternately with the buttermilk. Stop to scrape the sides of the bowl as needed.
  • In a separate bowl whip the egg whites until stiff peaks form. Fold into the cake batter by hand. Pour batter evenly into the baking pan.
  • Bake for 28-30 minutes or until a toothpick inserted into the center comes back clean.
  • Rest for 20 minutes. Poke holes over the top of the cake with a fork or wooden skewer.

Tres Leches Filling

  • Whisk together the evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, 1 tsp vanilla, and 1/8 tsp ground nutmeg.
  • Slowly pour 1/2 over the cake allowing it to seep into the holes then pour the remaining on top.
  • Cool to room temperature then cover and chill overnight.
  • Whip together the remaining 2 cup heavy cream with 1/4 cup granulated sugar.
    Frost the top with the whipped cream and dust with nutmeg. Serve with seasonal berries.
Keyword tres lechen cake