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+ servings
Taking a bite of a piece of cake with a white fork

Pastel De Tres Leches (Cake)

A classic Mexican cake. It may look small when it comes out of the oven but it puffs up after all the milk mixture has been absorbed by the cake.
Course Dessert
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 servings
Calories 252kcal
Author Ana Frias


  • 9x13 inch bake pan
  • Hand or standing mixer



  • 1 ¼ cups (156g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾  teaspoon  kosher salt
  • 6 large eggs room temperature
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons vanilla extract
  • 3 Tbsp vegetable oil

3 Leches

  • 1 14 oz can, condensed milk
  • 12 oz can, evaporated milk
  • 1 7.6 oz can, media crema or 1 1/4 cups heavy milk
  • 1 tsp vanilla extract

Whipped Cream & Toppings

  • 2 cups heavy whipping cream
  • 4 Tbsp confectioners' sugar
  • 1 tsp vanilla extract
  • 1 to 2 cups berries to garnish, optional


Bake the cake

  • Preheat oven to 350 degrees. Butter a 9x13 inch baking pan and set aside.
  • Sift the flour, baking powder, and salt into a small bowl and set aside.
  • Using an electric mixer, beat the eggs and sugar on medium speed until light yellow and fluffy. About 5 to 8 minutes.
  • When the eggs are fluffy, add the vanilla. Keep mixing for another 8 to 10 minutes or until the batter has multiplied and it's not liquidy.
  • Add one third of the flour mixture and using a spatula, fold the flour into the egg/sugar mixture. mix well. Repeat this process until all of the flour has been incorporated.
  • Add the oil and fold gently into the batter.
  • Pour batter into pan and bake for 30 minutes or until cake is golden brown and middle springs back when pressed.
  • Cool the cake in the pan for about 15 minutes.

Make 3 leches mixture

  • While the cake is cooling off, in a large bowl, whisk together the media crema (or heavy cream), evaporated milk, condensed milk and vanilla.

Assemble the cake

  • Poke holes all over top of cake with a fork or a large thick wood skewer. Slowly drizzle half of milks mixture all over cake, letting liquid soak in before adding more.
  • Cover the cake with plastic wrap and refrigerate for at least 6 hours but preferably overnight.

Make the Whipped Cream

  • Pour the cream into the mixing bowl and add the sugar. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency.
  • Top the cake with the whipped cream plus berries or any other toppings you like.
  • Enjoy cold or room temperature


Tres Leches Cake lasts up to 4 days in refrigerator. Best if eaten within 2 days. 


Serving: 1slice | Sodium: 176mg | Sugar: 19g | Fiber: 1g | Potassium: 45mg | Cholesterol: 40mg | Calories: 252kcal | Saturated Fat: 6g | Fat: 13g | Protein: 4g | Carbohydrates: 30g