Go Back
–+ servings
cake on plate.
Print Recipe
4.80 from 15 votes

Tres Leches with Cream Cheese Frosting

Featuring a fluffy vanilla cake soaked in tres leches (3 milks) and topped with a tangy cream cheese frosting, this homemade tres leches cake is incredibly moist and flavorful! Chilling this cake for at least 4 hours before serving is essential - make sure to leave enough time to do so.
Prep Time30 minutes
Cook Time40 minutes
Chill Time4 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Tres Leches, Tres Leches Cake
Servings: 12
Author: Lee Funke

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 large eggs separated
  • 2 cups sugar divided
  • 6 tablespoons whole milk
  • 1/4 cup unsalted butter melted and cooled
  • 2 teaspoons vanilla extract
  • 1 14-oz. can sweetened condensed milk
  • 1 12-oz. can evaporated milk
  • 1 cup half and half

For the Frosting

  • 8 oz. cream cheese room temperature
  • 5 tablespoons powdered sugar
  • 1.5 cups heavy cream
  • 2 teaspoons vanilla extract

Instructions

Make the Cake

  • Preheat the oven to 350ºF and spray a 9x13-inch baking pan with nonstick spray. Set aside.
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
  • Add the 5 egg yolks, 1.75 cups of sugar, whole milk, melted butter, and vanilla extract to a medium bowl.
    three eggs in a bowl on a white surface.
  • Use an electric hand mixer or stand mixer with the paddle attachment set to medium/high speed and mix until the sugar is dissolved. Use a spatula to scrape down the sides and bottom of the bowl as needed. Set aside.
  • If using a hand mixer, rinse the egg and sugar mixture off of the beaters.
  • Add the 5 egg whites to a separate medium-sized bowl. Beat the egg whites on high speed using a hand mixer with clean beaters or stand mixer with the whisk attachment, slowly adding the remaining 1/4 cup of sugar. Mix until stiff peaks form, about 6-10 minutes.
    whipped cream in a glass bowl on a white background.
  • Use a spatula to gently fold the egg white mixture into the egg yolk mixture. Be careful not to deflate the egg whites.
    whipped cream in a white bowl on a white surface.
  • Add the dry ingredients to the egg mixture and whisk until just combined.
  • Pour the cake batter into the prepared pan. Use a spatula to spread it into an even layer.
    a metal pan with a yellow batter in it.
  • Bake for 40-45 minutes or until the top is set and a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool for 15-20 minutes.
  • While the cake bakes, pour the condensed milk, evaporated milk, and half and half into a bowl. Whisk to combine and set aside.
    whipped cream in a bowl on a white surface.
  • Once the cake is cool, use a fork (a skewer or straw also work) to poke holes all over the top of the cake.
    graham cracker bars in a metal pan on a white background.
  • Pour the tres leches mixture onto the cake. (Optional: Reserve 1/2 cup of this mixture for serving. Transfer to an airtight container and refrigerate until ready to serve.)
    a graham cracker in a metal pan with icing.

Make the Frosting

  • While the cake soaks up the milk, make the frosting. Add the cream cheese, powdered sugar, heavy cream, and vanilla to a large bowl. Use an electric hand or stand mixer with the paddle attachment first on low speed to combine, then on high speed until the frosting is smooth and fluffy. Use a spatula to scrape the sides and bottom of the bowl as needed.
    whipped cream in a bowl on a white surface.
  • Use a spatula to spread the frosting in an even layer on top of the cake.
    a cake in a metal pan with whipped cream on top.
  • Cover the cake pan and refrigerate for at least 4 hours (and up to 24 hours) before serving. If you have reserved tres leches, slice the cake and drizzle it onto each slice before enjoying.

Notes

  • Storing leftovers: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Any longer and the cake structure will begin to fall apart.
  • Freezing instructions: I don't recommend freezing assembled tres leches cake. If you do want to freeze this cake and assemble/frost it later, prepare the cake through step 11 (use a freezer-safe 9x13-inch baking dish with a lid). Once cool, tightly wrap the pan with plastic wrap and cover. Freeze for up to 3 months. When ready to assemble, remove the pan from the freezer and let the cake thaw for 1-2 hours at room temperature. Continue with the recipe as written.
  • Chill time: The longer the cake chills, the better. 24 hours is ideal for the cake to soak up the tres leches mixture. 
  • Rum or brandy: For an adult-only cake, add 1-2 tablespoons of rum or brandy into the tres leches mixture.

Nutrition

Calories: 555kcal | Carbohydrates: 79g | Protein: 14g | Fat: 20g | Fiber: 1g | Sugar: 64g