Tres leches sponge and soak
A light whisked sponge soaked in condensed, evaporated and whole milk until it is moist, creamy and cold from the fridge.
Make this once, then cook it into 12 different dishes.
- Time1 hr plus chilling
- LevelMedium
- Costabout £0.25 a head
- Makesone 23 x 33 cm tray cake, about 1.65 kg with the soak, 12 portions
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 23 x 33 cm tin with baking paper.
- 2
Beat the egg yolks with 100 g of the sugar for 4 to 5 minutes until pale, thick and ribbon like. Stir in the 60 ml milk and 1 tsp vanilla.
5 min - 3
Sift the flour, baking powder and salt over the yolk mixture and fold in gently until just combined.
- 4
In a clean bowl whisk the egg whites to stiff peaks, then whisk in the remaining 70 g sugar a spoonful at a time. Fold into the batter in three additions, keeping as much air as you can.
- 5
Pour into the tin and bake for 25 to 30 minutes until golden, springy, and a skewer comes out clean. Leave to cool for 15 minutes in the tin.
27 min 30 s - 6
Whisk the condensed milk, evaporated milk, 250 ml whole milk and the remaining 1 tsp vanilla in a large jug. Prick the sponge all over with a skewer, at about 2 cm intervals.
- 7
Pour the milk over in three additions, waiting 5 minutes between each so the sponge soaks it all up. Cover and chill for at least 4 hours, or overnight, until cold and set.
240 min
About tres leches sponge and soak
Tres leches is a light whisked sponge cake soaked in a mixture of three milks, usually sweetened condensed milk, evaporated milk and whole milk or cream, until it is moist and creamy but not heavy. The name means "three milks". It tastes sweetly of milk and vanilla, with a very tender, almost custard like crumb.
The cake is popular across Mexico and Latin America, and is a staple at birthdays and celebrations, usually topped with whipped cream and fruit or cinnamon. The sponge is meant to be wet: it is built to hold the liquid, so the egg whites are whisked to a firm foam and folded in gently.
This base gives you the sponge and the soak together, ready to be finished with whipped cream, fresh fruit, dulce de leche or flavoured variations. It must be chilled and kept cold.
Tips
- Fold the egg whites in gently in three additions. The whisked whites are the only raising agent besides the baking powder, so knocking out the air makes a dense, rubbery sponge.
- Prick the sponge generously and pour the milk in three goes so it soaks all the way down rather than pooling at the edges.
- Chill for at least 4 hours, ideally overnight. The cake improves as the milk spreads evenly through the crumb.
- Whip the cream topping only when serving. Whipped cream on a cake left in the fridge for 2 days weeps and softens.
- For a dairy free version use dairy free condensed milk, coconut milk and oat drink. For gluten free swap in gluten free plain flour and gluten free baking powder, which usually works well in a whisked sponge.
Storing and freezing
Cover and keep in the fridge for up to 3 days. Do not leave it at room temperature for more than 2 hours, because it is full of milk. Wrap individual portions and freeze for up to 1 month, then thaw overnight in the fridge.
Dishes you can make with tres leches sponge and soak
Pastel de Tres Leches con Cerezas (Tres Leches Cake with Cherries)
NFVNOGPastel de Tres Leches de Fresa (Strawberry Tres Leches Cake)
NFVNOGPastel de Tres Leches de Café (Coffee Tres Leches Cake)
NFVNOGPastel de Tres Leches con Coco (Coconut Tres Leches Cake)
NFVNOGPastel de Tres Leches con Mango (Mango Tres Leches Cake)
NFVNOGPastel de Tres Leches de Chocolate (Chocolate Tres Leches Cake)
NFVNOGPastel de Tres Leches de Cajeta (Cajeta Tres Leches Cake)
NFVNOGPastel de Tres Leches de Guayaba (Guava Tres Leches Cake)
NFVNOGVasitos de Tres Leches con Frutos Rojos (Tres Leches Cups with Berries)
NFVNOGPastel de Tres Leches con Churro Crujiente (Churro Tres Leches Cake)
NFVNOGTrifle de Tres Leches con Durazno y Natilla (Peach Tres Leches Trifle)
NFVNOGTres Leches con Piña Asada (Grilled Pineapple Tres Leches)
NFVNOGQuestions
What are the three milks in tres leches?
Sweetened condensed milk, evaporated milk and whole milk or single cream. Some versions use double cream instead of whole milk for a richer cake.
Why is my tres leches soggy?
It is meant to be very moist, but it should not be a puddle. Pour the milk in three additions, let it soak for 5 minutes between each, and chill for at least 4 hours so it spreads evenly.
Can I make tres leches a day ahead?
Yes, and it is better that way. Bake and soak the cake, cover it and chill overnight. Add the whipped cream topping on the day you serve it.
Can I make tres leches gluten free?
Yes. Swap in a gluten free plain flour and gluten free baking powder. The whisked egg sponge usually keeps its texture well, but check that the labels of all your ingredients are gluten free.
Is the cake dairy free or egg free?
No. It uses eggs and three kinds of milk. For dairy free use dairy free condensed milk, coconut milk and oat drink in the soak, and expect a slightly coconutty flavour.
How long does tres leches cake keep?
Up to 3 days covered in the fridge. Because it is a milk soaked cake, it should not stay out of the fridge for more than 2 hours.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.