Milk Cake Recipe (Tres Leches)

This milk cake is a soft, rich, and unbelievably moist cake. It’s inspired by the famous tres leches cake, made with a sponge base soaked in three types of milk, which gives it that irresistible creamy texture with just the right amount of sweetness. Each bite melts in your mouth - just like my ooey gooey Neiman Marcus cake - and it's always a hit dessert, perfect to make for a birthday party, anniversary celebration, or even if you're just hosting friends! 

Why I Love This Milk Cake Recipe

The first time I had tres leches cake was at Disney World, during the Epcot International Flower & Garden Festival. I'm typically not a cake person, but it looked too good and I'm so glad I tried it. The moist, silky texture was unforgettable, and it had this delicious sweet cream flavor. 

I was inspired by the delicacy of the tres leches, so I decided to try combining a typical American birthday cake with the one I had from Disney to make a milk cake of my own. So that's where this recipe was born! Want it step-by-step? Check out my tres leches story.

Ingredients

To make this classic milk cake from scratch, you’ll need basic pantry staples and three types of milk for soaking. Here's what you'll need:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups granulated sugar, divided
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 ½ cups whole milk, divided
• ¼ cup melted butter
• 1 (12-oz.) can evaporated milk
• 1 (14-oz.) can sweetened condensed milk
• ¾ cup heavy whipping cream

I have optional variation suggestions later on, so make sure to check that section out before running to the grocery store! You can use these ingreidents to make my tres leches pancakes, so give those a try next.

How to Make Milk Cake

Step 1: Prepare the Sponge Cake

Preheat your oven to 350°F. In a mixing bowl, combine the flour, baking powder, and salt.

In a second large bowl, beat the egg yolks and 1 cup of sugar together until light and creamy. Mix in ½ cup of milk and the melted butter.

Add the flour mixture and mix until you have a thick, slightly crumbly batter that should look like my picture below.

Step 2: Whip Egg Whites and Fold

In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup of sugar and continue beating until stiff peaks form. 

Fold one-third of the egg whites into the batter to loosen it, then gently fold in the remaining egg whites. This creates an airy, delicate sponge.

 Step 3: Bake the Cake

Pour the batter into a greased 9x13-inch baking dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on the counter for a few minutes after baking.

Step 4: Soak the Cake in Milk

While the cake bakes, whisk together 1 cup of whole milk, the evaporated milk, and the sweetened condensed milk in a bowl.

Once the cake has cooled slightly, poke holes all over the surface using a fork. Slowly pour the milk mixture over the cake, letting it soak in gradually. Refrigerate the cake for at least 2–4 hours to allow the milk to fully absorb. You can refrigerate it longer or even overnight, but this is my minimum recommendation.

Step 5: Whip and Garnish

In a cold bowl, beat the whipping cream until light and fluffy. Spread it over the chilled cake just before serving. Refrigerate again or enjoy immediately!

My Expert Tips

Room Temperature Ingredients Are Essential

Using room-temperature eggs, milk, and butter helps the ingredients blend smoothly, resulting in a lighter, fluffier texture. Set the ingredients out at least 30 minutes before baking.

Whip Egg Whites to Perfection

Properly whipped egg whites make your cake airy and tender. Beat the egg whites slowly at first, then gradually increase speed, adding sugar little by little, until glossy stiff peaks form. Don't rush beating them or you'll risk overwhisking. Patience is key!

Don’t Rush the Milk Soak

After baking, poke plenty of evenly spaced holes using a fork or wooden skewer. Pour the milk mixture slowly, giving it time to absorb evenly. For maximum flavor and moisture, let your cake chill in the fridge for at least 2-4 hours, or overnight if possible.

Garnish Right Before Serving

Add whipped cream and optional garnishes—like toasted coconut flakes, fresh berries, or chocolate shavings—just before serving. This keeps toppings fresh and gives it the best aesthetic, making it look professional.

Variations To Try

Want to put your own spin on this recipe? Try these creative takes to add different flavors:

• Coconut: Swap the whole milk with coconut milk for a tropical twist.
• Chocolate: Add cocoa powder to the sponge and top with chocolate whipped cream.
• Berry: Layer fresh strawberries or blueberries between the whipped topping.
• Caramel: Drizzle Dulce de leche over the whipped cream before serving. Dulce de leche was on the one I ate at Disney!
• Mini cakes: Bake in individual ramekins for single-serve desserts.

FAQs About This Milk Cake Recipe

What Is Milk Cake?

Milk cake - especially in the style of tres leches - is a sponge cake that’s soaked in a mixture of three milks: evaporated milk, sweetened condensed milk, and whole milk or cream. The result is a dessert that’s soft, creamy, and unlike any other cake in texture. Unlike a typical butter cake that might dry out, milk cake with condensed milk is designed to be moist, milky, and indulgent without feeling heavy. I top mine off with whipped cream and still have no problem eating a few slices in one sitting!

It's perfect for warm weather, special occasions, or anytime you want a make-ahead dessert that's fairly easy to prepare. You’ll often find it served at Latin American celebrations, and it's typically on the dessert menu at authentic Mexican restaurants.

How long does milk cake last in the fridge?

Milk cake lasts up to 4 days in the refrigerator when stored properly. Cover the baking dish tightly with plastic wrap or a lid to keep it from absorbing other fridge odors. The whipped cream topping may lose volume over time, so if you're serving it later, consider adding the topping fresh the day of. Always serve it chilled for the best flavor and texture.

What’s the difference between milk cake and tres leches cake?

Tres leches cake is a type of milk cake, but not all milk cakes are tres leches. Tres leches literally means "three milks" in Spanish and refers to the combination of evaporated milk, sweetened condensed milk, and whole milk or cream used to soak the cake. Milk cake is a broader term that can include any cake where milk plays a central role in flavor and texture. This recipe follows the classic tres leches method but can be customized to include additional flavors like coconut, caramel, or even coffee. 

Why does the cake need to be poked before adding milk?

Poking holes in the cake allows the milk mixture to soak deep into the crumb. Without this step, the milk would pool on top or only absorb into the surface. The fork holes act like little tunnels that carry the milk into every bite, making the entire cake moist and uniform. It also helps the cake absorb the milk more quickly, especially when the sponge is still slightly warm.

Can I make milk cake ahead of time?

Yes, and you absolutely should! It's even better after sitting in the fridge for a few hours or overnight. The chilling time allows the milk to soak thoroughly into the sponge, making it ultra-moist and rich. If you’re planning for a party or dinner, make it the night before, top it with whipped cream in the morning, and keep it chilled until ready to serve. You can even freeze the unsoaked cake if baking in advance—just thaw, add the milk, and refrigerate.

Can I use store-bought whipped topping instead of homemade whipped cream?

Yes, store-bought whipped topping (like Cool Whip) can be used in place of freshly whipped cream, especially if you’re short on time. However, making your own whipped cream from heavy cream gives you a richer, fresher flavor and a better texture. 

What kind of milk should I use in the soak?

This recipe uses a blend of whole milk, evaporated milk, and sweetened condensed milk. Whole milk adds richness, evaporated milk brings a creamy depth, and sweetened condensed milk provides the sweetness. You can substitute whole milk with 2%, half-and-half, or even coconut milk, depending on your preference. Just don’t skip the sweetened condensed milk—it’s essential for the right balance of flavor and sweetness, and it's hard to replace its thicker texture.

Why did my cake sink or turn dense?

This cake relies on beaten egg whites for structure, so it’s important to fold them in gently to maintain the air bubbles. Overmixing can deflate the whites, resulting in a dense cake. Underbaking is another culprit—always test the center with a toothpick. And be sure to bake the cake as soon as the batter is ready, or the air will begin to collapse. If done right, your sponge should rise evenly and hold its shape when soaked.

More Cake Recipes To Try

• Applesauce cake
• Churro cheesecake
• Burnt almond cake
• Bisquick strawberry shortcake