Dessert

Vanilla Tres Leches Cake Recipe

ByThomas Greene January 14, 2026January 14, 2026

Introduction

Vanilla Tres Leches Cake is a moist and decadent dessert that soaks a light vanilla sponge in a rich three-milk mixture. Topped with fluffy whipped cream, it’s a perfect treat for celebrations or any time you crave something sweet and creamy.

A square piece of yellow sponge cake with a thick, smooth white cream layer on top sits on a white plate, with some creamy liquid pooling around the base of the cake. A silver fork rests on the plate next to the cake, holding a small bite of the cake and cream. In the blurry background, a part of the larger cake in a baking pan is visible. All is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1½ teaspoons baking powder
½ cup unsalted butter (softened)
1 cup granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 cup whole milk or cream
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1½ cups heavy whipping cream
¼ cup granulated sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
Step 2: In a small bowl, whisk together the flour and baking powder. Set aside.
Step 3: In a large bowl, beat the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Then mix in 1 teaspoon of vanilla extract.
Step 5: Gradually add the flour mixture to the wet ingredients, mixing gently until smooth and fully combined.
Step 6: Pour the batter into the prepared pan and spread it evenly with a spatula.
Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool completely to room temperature. Then poke holes all over the top using a fork to help the milk mixture soak in.
Step 9: In a bowl, whisk together the whole milk or cream, sweetened condensed milk, and evaporated milk until well combined.
Step 10: Slowly pour the milk mixture evenly over the cooled cake, letting it absorb fully.
Step 11: In a separate bowl, whip the heavy cream with ¼ cup sugar and 1 teaspoon vanilla extract until stiff peaks form.
Step 12: Spread the whipped cream evenly over the soaked cake. Refrigerate for at least 2 hours before serving to let the flavors meld.

Tips & Variations

For an extra flavor boost, add a splash of rum or almond extract to the milk soaking mixture.
Use a serrated knife to cut the cake gently after chilling to keep the slices neat.
Top the cake with fresh berries or toasted coconut for added texture and color.

Storage

Store the cake covered in the refrigerator for up to 3 days. The soaked texture may intensify over time. Reheat slices by letting them come to room temperature or serving chilled, as this cake is traditionally enjoyed cold.

How to Serve

The image shows a close-up view of a rectangular dessert cut into square pieces inside a silver baking pan. The dessert has two visible layers: the bottom layer is light golden brown, firm and cake-like, while the top layer is thick and creamy with a smooth, slightly textured white frosting spread evenly over the surface. The frosting covers the entire top of the dessert, creating a soft contrast with the golden base beneath it. The pan is set on a white marbled surface, and two square pieces are neatly cut but left inside the pan, showing clean edges between them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

You can substitute whole milk with half-and-half or light cream for a richer soaking mixture, but avoid skim milk as it won’t provide the same creamy texture.