16 Tres Leches Cake Recipes for a Milky Treat

Get ready to dive into a world of yummy cakes! We have 16 super cool Tres Leches Cake recipes for you to try. You'll find classic ones and creative ones with strawberry, chocolate, and more. These recipes are special because each one is a little different, making it hard to choose just one.

You'll want to try them all to find the perfect moist and delicious cake. Start your cake adventure now and discover your new favorite treat!

1. Classic Tres Leches Cake Recipe

Classic Tres Leches Cake is a moist vanilla sponge cake soaked in three types of milk.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup sweetened condensed milk

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Remove the cake from the oven and let it cool for 10 minutes.
8. Poke holes all over the top of the cake with a skewer or fork.
9. Pour the heavy cream, evaporated milk, and sweetened condensed milk evenly over the top of the cake.
10. Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
11. Slice and serve the cake chilled.

2. Vanilla Tres Leches Cake With Caramel Sauce

Moist vanilla cake soaked in three types of milk and topped with caramel sauce.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1/2 cup caramel sauce

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until combined.
5. Pour batter into prepared baking dish and bake for 25-30 minutes.
6. Remove from oven and let cool for 10 minutes.
7. Poke holes in top of cake with a skewer and pour heavy cream, evaporated milk, and sweetened condensed milk over cake.
8. Refrigerate for at least 2 hours or overnight.
9. Drizzle caramel sauce over top of cake before serving.

3. Strawberry Tres Leches Cake With Whipped Cream

Strawberry Tres Leches Cake With Whipped Cream is a moist strawberry cake soaked in three types of milk.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 2 cups sliced strawberries
• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the sliced strawberries.
6. Pour the batter into the prepared baking dish and bake for 25-30 minutes.
7. Remove the cake from the oven and let it cool for 10 minutes.
8. Poke holes all over the top of the cake with a skewer.
9. Pour the heavy cream, evaporated milk, and sweetened condensed milk over the top of the cake.
10. Cover the cake with plastic wrap and refrigerate for at least 2 hours.
11. Top the cake with whipped cream and sliced strawberries before serving.

4. Moist Tres Leches Cake With Pineapple Upside-Down Twist

Moist Tres Leches Cake With Pineapple Upside-Down Twist combines tropical flavors.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup pineapple rings
• 1 cup cherry halves
• 1 cup evaporated milk
• 1 cup heavy cream
• 1 cup sweetened condensed milk

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. Prepare the pineapple upside-down topping by melting 2 tablespoons of butter and 1/2 cup of brown sugar in a saucepan.
3. Arrange pineapple rings and cherry halves in the prepared baking dish.
4. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
5. Add softened butter to the dry ingredients and mix until just combined.
6. In a separate bowl, whisk together milk, eggs, and vanilla extract.
7. Pour the wet ingredients into the dry ingredients and mix until smooth.
8. Pour the batter over the pineapple upside-down topping.
9. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
10. Remove from oven and let cool for 10 minutes.
11. Poke holes all over the top of the cake using a skewer.
12. Pour the evaporated milk, heavy cream, and sweetened condensed milk evenly over the top of the cake.
13. Cover and refrigerate for at least 2 hours or overnight.
14. Slice and serve chilled.

5. Chocolate Tres Leches Cake With Hazelnut Praline

Rich, moist chocolate cake soaked in tres leches and topped with crunchy hazelnut praline.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup hazelnuts
• 1/2 cup heavy cream
• 1/2 cup evaporated milk
• 1/2 cup sweetened condensed milk

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in vanilla extract.
5. Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Remove from the oven and let cool for 10 minutes.
9. Poke holes all over the top of the cake with a skewer or fork.
10. Pour the heavy cream, evaporated milk, and sweetened condensed milk evenly over the top of the cake.
11. Bake for an additional 10-15 minutes or until the cake is golden brown and the liquid is mostly absorbed.
12. While the cake is baking, prepare the hazelnut praline by spreading the hazelnuts on a baking sheet and baking for 10-12 minutes or until fragrant and lightly browned.
13. Remove the hazelnuts from the oven and let cool completely.
14. Chop the cooled hazelnuts and sprinkle over the top of the cake.
15. Refrigerate the cake for at least 2 hours before serving.

6. Cinnamon Infused Tres Leches Cake With Caramel Drizzle

Moist sponge cake infused with cinnamon and topped with caramel drizzle.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup evaporated milk
• 1 cup heavy cream
• 1 cup condensed milk
• Caramel sauce for drizzling

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool for 10 minutes.
8. Poke holes all over the top of the cake with a skewer.
9. Pour evaporated milk, heavy cream, and condensed milk evenly over the top of the cake.
10. Cover and refrigerate for at least 2 hours or overnight.
11. Drizzle with caramel sauce before serving.

7. Banana Tres Leches Cake With Brown Sugar Glaze

Moist banana cake soaked in three types of milk and topped with a brown sugar glaze.

Ingredients

• 3 large ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1/2 cup brown sugar
• 2 tablespoons unsalted butter

Instructions

1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together mashed bananas, butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes.
6. Remove the cake from the oven and let it cool for 10 minutes.
7. Poke holes all over the top of the cake with a skewer.
8. Pour the heavy cream, evaporated milk, and sweetened condensed milk evenly over the top of the cake.
9. In a small saucepan, melt the brown sugar and butter over medium heat, stirring constantly.
10. Bring the brown sugar mixture to a boil, then reduce the heat and simmer for 5 minutes.
11. Remove the glaze from the heat and let it cool slightly.
12. Pour the brown sugar glaze over the top of the cake and refrigerate for at least 2 hours before serving.

8. Coconut Tres Leches Cake With Toasted Pecans

Moist coconut cake soaked in three types of milk and topped with toasted pecans.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened coconut milk
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup toasted pecans
• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup sweetened condensed milk

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, whole milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes.
6. Remove from oven and let cool for 10 minutes.
7. Poke holes all over the top of the cake with a skewer.
8. Pour the heavy cream, evaporated milk, and sweetened condensed milk over the top of the cake.
9. Sprinkle toasted pecans over the top of the cake.
10. Refrigerate for at least 2 hours before serving.

9. Lemon Tres Leches Cake With Raspberry Coulis

Lemon Tres Leches Cake With Raspberry Coulis is a moist and flavorful dessert.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 cup raspberry coulis

Instructions

1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, lemon zest, and lemon juice.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool for 10 minutes.
8. Poke holes all over the top of the cake with a skewer.
9. Pour the heavy cream, evaporated milk, and sweetened condensed milk evenly over the top of the cake.
10. Let the cake cool to room temperature, then cover and refrigerate for at least 2 hours.
11. Serve the cake chilled, topped with raspberry coulis.

10. Espresso Tres Leches Cake With Mocha Frosting

Moist espresso-infused cake soaked in three types of milk and topped with mocha frosting.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs
• 2 teaspoons instant espresso powder
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1/2 cup unsalted butter, softened
• 2 cups mocha frosting

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, espresso powder, and vanilla extract.
4. Add the dry ingredients to the cocoa mixture and whisk until smooth.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes.
6. Remove the cake from the oven and let it cool for 10 minutes.
7. Poke holes all over the top of the cake with a skewer or fork.
8. Pour the heavy cream, evaporated milk, and sweetened condensed milk evenly over the top of the cake.
9. Let the cake cool to room temperature, then cover and refrigerate for at least 2 hours.
10. Frost the cake with mocha frosting and serve chilled.

11. Pumpkin Tres Leches Cake With Maple Cream Cheese Frosting

Moist pumpkin cake soaked in three types of milk and topped with creamy maple frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup evaporated milk
• 1 cup heavy cream
• 1 cup whole milk
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp maple syrup

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat sugar and butter until light and fluffy.
4. Beat in pumpkin puree, eggs, and vanilla extract.
5. Gradually mix in flour mixture.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Remove from oven and let cool for 10 minutes.
9. Poke holes all over the top of the cake with a skewer.
10. Pour evaporated milk, heavy cream, and whole milk evenly over the top of the cake.
11. Let cake cool completely and soak up milk mixture.
12. Beat cream cheese and butter until smooth.
13. Gradually beat in powdered sugar and maple syrup.
14. Spread frosting over the top of the cake.

12. S'mores Tres Leches Cake With Chocolate Ganache

Moist vanilla cake infused with s'mores flavors and topped with chocolate ganache.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup marshmallows
• 1 cup graham cracker crumbs
• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1 cup chocolate ganache

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until combined.
4. Add milk, eggs, and vanilla extract, mixing well.
5. Fold in chocolate chips, marshmallows, and graham cracker crumbs.
6. Pour batter into prepared baking dish and bake for 30-35 minutes.
7. Remove from oven and let cool for 10 minutes.
8. Poke holes in the cake with a skewer and pour heavy cream, evaporated milk, and sweetened condensed milk over the top.
9. Refrigerate for at least 2 hours or overnight.
10. Drizzle with chocolate ganache before serving.

13. Orange Tres Leches Cake With Grand Marnier Syrup

Moist vanilla cake soaked in a mixture of three types of milk and Grand Marnier syrup.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup evaporated milk
• 1/4 cup Grand Marnier syrup
• 1/4 cup orange juice
• 1/4 cup grated orange zest

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Add the whole milk and mix until smooth.
6. Pour the batter into the prepared baking dish and bake for 25-30 minutes.
7. Remove the cake from the oven and let it cool for 10 minutes.
8. Poke holes all over the top of the cake with a skewer or fork.
9. In a large bowl, whisk together heavy cream, evaporated milk, Grand Marnier syrup, orange juice, and orange zest.
10. Pour the milk mixture slowly over the top of the cake, making sure the cake absorbs the liquid evenly.
11. Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
12. Slice and serve the cake chilled, garnished with whipped cream and orange zest if desired.

14. Peppermint Tres Leches Cake With Chocolate Shavings

Peppermint Tres Leches Cake With Chocolate Shavings combines moist cake with invigorating peppermint flavor.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 3/4 cups whole milk
• 3 large eggs
• 2 teaspoons peppermint extract
• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 1/2 cup chocolate shavings

Instructions

1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and peppermint extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Remove the cake from the oven and let it cool for 10 minutes.
8. Poke holes all over the top of the cake with a skewer.
9. Pour the heavy cream, evaporated milk, and sweetened condensed milk evenly over the top of the cake.
10. Sprinkle chocolate shavings over the top of the cake.
11. Refrigerate the cake for at least 2 hours or overnight before serving.

15. Carrot Tres Leches Cake With Cream Cheese Frosting

Moist carrot cake soaked in three types of milk and topped with cream cheese frosting.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1 cup grated carrots
• 1 cup heavy cream
• 1 cup evaporated milk
• 1 cup sweetened condensed milk
• 8 ounces cream cheese
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat sugar and eggs until light and fluffy.
4. Add grated carrots and mix until well combined.
5. Gradually add flour mixture and mix until just combined.
6. Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Remove cake from oven and let it cool for 10 minutes.
8. Poke holes all over the top of the cake with a skewer.
9. In a large bowl, whisk together heavy cream, evaporated milk, and sweetened condensed milk.
10. Pour milk mixture slowly over the top of the cake, making sure the cake absorbs the liquid.
11. In a medium bowl, beat cream cheese and butter until smooth and creamy.
12. Add vanilla extract and mix until combined.
13. Spread cream cheese frosting over the top of the cake.
14. Refrigerate cake for at least 2 hours before serving.

16. Amaretto Tres Leches Cake With Almond Crunch

Amaretto infused Tres Leches Cake With Almond Crunch, a moist and flavorful dessert.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 2 teaspoons pure almond extract
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 cup heavy cream
• 1 cup evaporated milk
• 1/2 cup amaretto liqueur
• 1 cup sliced almonds

Instructions

1. Preheat oven to 350°F and grease a 9x13-inch baking dish.
2. Whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs one at a time, followed by almond and vanilla extracts.
5. Pour in milk, heavy cream, and evaporated milk, mixing until smooth.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Remove from oven and let cool for 10 minutes.
9. Poke holes all over the top of the cake with a skewer.
10. Pour amaretto liqueur evenly over the top of the cake.
11. Combine evaporated milk, heavy cream, and whole milk in a large bowl.
12. Pour milk mixture slowly over the top of the cake, making sure it absorbs evenly.
13. Top with sliced almonds and refrigerate for at least 2 hours before serving.

Conclusion

You've discovered a treasure trove of Tres Leches Cake recipes, don't you think it's time to indulge in a slice (or two) of heaven? With unique flavor combos, each bite is a symphony of tastes, leaving you wanting more, a true culinary siren's call.